Here’s a good page with pictures of the types of chiles I use. There’s also a recipe for Green Chile on this page, but IMO, they don’t use enough chiles in the recipe - I like it to be VERY chile-ey. Anyway, you can see the types of chiles that are used to make green chile there.
Here’s where I step in and gloat that I live in NM and can get a chile fix whenever I feel like it…
Anyhoo, here’s something I noticed. I can eat red and green chile all day, as well as dishes with those tiny hot Thai peppers, but curry dishes kill me. I’m a total wimp with curry. On the other hand, one of my friends almost cries with chile, but can wolf down the curry with no ill effects.
I do agree that a tolerance can be built up though, because when I was younger, I hated anything hot.
Let us never forget this thread:
the answer could be that you need to build up your tolerance to pain…
Ah, well that I can get. Interesting, that addition on the multiple uses of roasted chile. Maybe I’ll try to roast a few more when I’m at it and see what I can use those for.
With respect to the link, I quickly checked it out, saw that they delivered, but thought that by the time it would arrive here it might not qualify as fresh anymore. Better try it myself…
Is there a difference between being able to enjoy or tolerate spicy things and having a real noticeable reaction to it? I don’t know how I could ever build up a tolerance considering the reaction I get when eating any sort of spice.
For example, if I eat too much ketchup i need to drink alot of water or eat bread to counter-act it but that’s about all.
However, if I have a Chipotle burrito, mild (and plain), my lips sort of puff up, my face turns red, eyes water and i need a good deal of bread, cheese, ice cream (anything stronger than water) to get rid of the burning sensation on all parts of my face (lips, tongue, palate) that touched the burrito.
For the record I’ve been smoking for 5 or so years, and I was hoping that would have an effect on my spice tolerance but that doesn’t seem to be the case so far 
I believe when you eat a spicy food that causes a burning, that your brain releases endorphins or other brain opiates to counteract the burning, thus, one later feels pleasure & that’s why people like to eat spicy food.
(I had already typed up my entire post and then those foul rodents called hampsters ate it. May their mouths burn in hell!)
Just letting you know the results, Athena.
Well, I survived.
Okay, a bit more.
Roasting the chilis turned out to be quit a chore, but I managed in the end. The stuff nicely blackened, but after it cooled down I noticed that some, nay a lot of the stuff was too thin-skinned, thereby having blackened all the way. Having been taught never to eat carbonated food I felt obliged to throw it away. What remained did tast good, however. I had half of it left, sufficient to go ahead.
The cooking proceeded uneventfully.
Having served a modest helping with eggs and potatoes I tried a first bite. Tasted good, spicy, but I could manage. Then a second. Did taste good… oh wait, now the first one starts to kick in, giving a double hit! I finally managed to finish this portion with a good amount of water and cucumber by the side.
Then my brain started giving messages: we want more, we want more. Must be those endorphins handy was talking about. So I repeated. In the end I did have the feeling I get when eating a LOT of spicy food, that is akin to a beginning flu but doesn’t end in real illness.
So thanks for a wonderful recipe. I still have two questions:
- Is it something I did wrong with the roasting, or do you use other kinds of chilis?
- How for heaven’s sake do you manage to stow away the double amount of chilis?