Chiles!

By: Mr. Wilson on July 19, 2005

I have jalapenos! And habaneros! And serranos! And kung paos! Well, they're still maturing, but the fruits are starting to show up. Huzzah! The kung paos are the most developed (and plentiful) right now. Just for kicks I grabbed one off one of the plants and took a bite. It was a bit mas picante than I expected. (The Missus complained that her cheek burned after I gave her a quick kiss.) That inspired me to look up the Scovilles of my chiles. The run-down:

Jalapenos: 3,500 - 5,000 Habaneros: 100,000 - 350,000 Serranos: 10,000 - 25,000 Kung paos: 7,000 - 12,000 Anaheims: 800 - 1,400

For some reason I was under the impression that serranos were less picante than jalapenos. Guess I was wrong.

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Mr. T

July 20, 2005 at 3:19AM

OK dude, you gotta hook me up with some homegrown “kung pao.” I’m not familiar with the term, but guessing these are versions of the Thai mouse shit peppers that are prevalent throughout SEAsia.

Currently I like to use em for a spinach side: - Briefly pan-fry fresh spinach in olive oil with fresh broken garlic, fresh broken chiles and kosher salt to taste. It goes well with lamb as a side, and prolly makes a decent warm salad base with sauteed nuts or fresh fruit (oranges or apples).

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