In my house, we really like Mexican food. And Thai food. Oh, and Chinese food. We like all food, I guess, but that’s sort of beside the point. The point is that, because of our tastes, I wind up handling a lot of chile peppers (some people refer to hot peppers as chili peppers, but I prefer to use the Spanish spelling favored in Mexico and the American Southwest, so as not to confuse the peppers with that dish you often put them in). Sometimes these chiles are dried, or in the form of powders, pastes or... READ ON