Does cooking hot peppers make them hotter?

people, out there in the world, actually go to the trouble to make a nightly dish of baked mac & cheese? i'm stunned.

enjoy the cinnamon ass! xx

(When you've finished cooking, you can bleed the pepper into a seperate bowl, too.)

However, the cooked food that you add the peppers to usually contain oils. Those oils bond with the capsaicin (the "hot" molecules in the peppers) and permeate the food. Then, when you eat the food, these spicy oils spread on your tongue and, not surprisingly, are resistant to being washed away by your saliva. You might experience this as 'more heat'.

Chiles! New Mexico! Hatch chiles from New Mexico! ROASTING Hatch chiles from New Mexico! Etc etc., anyway tis the season more or less and it's all been starting to spread further, so throughout SoCal this month there's been a wide variety of roastings happening:

http://blogs.ocweekly.com/stickaforkinit/2014/07/2014_hatch_chile_roasts_begin_august_2.php

And I just went to my local one this morning and picked up a roasted-right-there 10 lb. batch:

https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10410733_10152542470111136_1723239898339209641_n.jpg

Now handily skinned and stored in my freezer. Contemplating all kinds of ideas for the next year, essentially...

jealous

Don't blame you at all.

don't rub it in

pro tip, like

green chile cheeseburgers are new mexico's greatest export.

Making green chile "enchiladas" for the second time this month as the week's lunch – totally inauthentic casserole w/the cream of mushroom soup layered w/corn tortillas and a fix of THE CHILE FROM HATCH in copious quantities.

Green chile cheeseburgers ARE the best; it's too bad Blake's Lotaburger isn't elsewhere.

When I lived in Las Cruces, I had a professor from Bolivia who I loved dearly. One of his many endearing catchphrases was, "They try to poison you – you know, they give you the chile from Hatch." This is now just an in-joke with myself.

After I lived in Las Cruces, I ended up in grad school with a native of LC. One Monday at school, we both rushed to each other to say first thing, "I got a bag of green chile over the weekend. Would you like some?" She'd bought 80 pounds and I'd bought 40. It was hard moving away from NM and not being constantly surrounded by green chile.

i just bought a loaf of hatch chile cornbread, which i knew could be a risky endeavor -- it would either be life-changing or terrible. it turns out it's not terrible -- and the cornbread itself is really high-quality -- but having sugar as the SECOND ingredient in a cornbread with green chiles is probably not the best idea.

i harvested my first habenaro from my pepper plant. so spicy, but it's really flavorful. i'm trying to figure out a way to eat these without killing myself. maybe dicing them up finely and cooking them on pizza, or in a pasta sauce or something?

https://www.youtube.com/watch?v=U7LABkHXFX0

I use a couple of slivers in pico de gallo and salsa (like maybe 1/10 of a habenero to two cups of salsa), wrap up the rest and stick it in the fridge. My favorite application is in bloody marias (tequila instead of vodka, 'cause I don't care for vodka and I luv tequila).

oh and they are great for infusing some tequila for margaritas (BE CAREFUL) and pair really well with pineapple. Like, a pineapple-habenero sorbet would be delicious. Chuck some in a marinade for meat--don't even chop it, just throw a piece in there and the flavor + hot will infuse the marinade. The flavor really is great, and for me the heat dissipates way faster than a hot jalapeno.

oh man, pineapple-habenaro sounds delish

Not roasted green, but Hatch anyway: I recently bought 2 lbs. of good quality Hatch red chili powder and made enchiladas Monday. Crazy good. The powder has a smokiness that's never in canned enchilada sauce.

i would love new mexico, chiles are the most amazing thing