How hot should a hot pepper be? According to me - very, very hot.
There is the so called Scoville scale method, measuring the amount of the capsaicin - the chemical compound, which irritates our mucous membranes and wakes our pain receptors.
It is said, the burning sensation, provided by capsaicin is addictive. According to the theory, the pain induced by eating chilies makes our brain produce endorphins, which create a temporary feeling of euphoria. Heart rate increases, metabolism increases, salvation increases - the whole body is involved.
This mild addiction makes me want to have hot peppers with every meal (even with the breakfast sandwich, I admit).
There are many hot peppers varieties in Bulgaria - a real treasure for the lovers of the hot taste. Roasted chilies are served in nearly every restaurant as an appetizer or a spicy addition to the main course.
The taste of roasted hot peppers is softer than the fresh ones. Peppers for roasting should be fresh and crisp and for this recipe chilies should have soft skins, bearing in mind they are not peeled after roasting.
