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I have to say that one of my favorite items to cook with has to be the chili pepper.  I love any shape and kind of them.  Yesterday, Alton explored the fantastic world of chili peppers.  This was one of those episodes devoted to information as opposed to recipes.  He gave some helpful hints for all of us who like to cook with a plethora of vibrantly colored, shiny fleshed, veggies that set our mouths on fire.

How to handle hot stuff from Alton Brown:

• Use gloves.  Anyone who’s ever made salsa then tried to put their contacts in can attest to the fact that the sting of peppers stays on your hands long after handling the little guy.  Even washing doesn’t help.  Use gloves, plain and simple.
• If you eat a bit more pepper than you can swallow, take a gulp of milk.  I know you’ve heard this before, but Alton had an addendum to this.  Don’t swallow.  The burn can be washed down your esophagus.  No one ever told me that before, but it makes sense.
• Smaller usually means hotter. 
• Pointier usually means hotter.  Think of the bell pepper vs. the thai chili.

This all makes sense.  Next time you feel like making salsa, keep these things in mind.  You can control the heat and the sting.  But remember, sometimes a little heat and sting can be fun.  It releases endorphins, but in moderation.

If you’re looking for a spicy salsa recipe, Alton makes one in this episode.  Click here.