Reply to Timely help needed please! Query about peppers

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[quote=Anonymous]I’m making the curry I make about every month - a big batch which I eat for a week and have another week’s worth to freeze for later.

Usually I use 6-8 dried arbol chilis and a tablespoon of cayenne - I like the curry nice and hot.

The other day while shopping I grabbed a bag of fresh habaneros on impulse thinking I would use them instead.

From what I’ve read on the Scoville units, just one habanero is about equivalent to the half dozen or more arbol chilis. I’m not sure how much fresh v dried makes a difference in heat expression?

At this point I’m thinking I just use one large habanero and see how things taste as it’s simmering - I can always add cayenne.

But, do I put the habanero in while and just let it simmer in the curry or do I chop it? (I would usually use the dried arbol whole, and typically don’t eat them except maybe a tiny piece here or there.)

I’ve seen recipes online both ways and also advice that I must wear gloves while chopping a habanero. So I’m beginning to wonder if this was a bad idea lol.

Pepper lovers, please help! I DO love hot - I’m happy for my nose to be running and eyes a bit watery - my gut loves heat and I have had no issues from it in the past. But this is the hottest type of pepper I’ve ever cooked with.

It’s a large curry - 10-12 servings in total. [/quote]

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