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I have some beautiful new habanero gold pods, so I picked a big red shiny one and sliced about half of it, very thin, to try with my new hummus recipe. I picked the smallest pod I could find, but it was still big for a habanero. I also sliced three fresh cayennes up. Then I got out the pita and went to town.

I thought I would like the cayennes better. They’re tamer and sweeter, and you can pile more of them on a glob of hummus. But I sort of lean toward the habanero golds. Hummus does an amazing job of modulating the heat, so I was able to put two slices of pepper on each bit of torn-up pita. I ended up eating all three cayennes and half of the habanero. If there are any parasites in my body, for them, this is judgment day.

What a wonderful pepper this is. They’re typically the size of jumbo eggs. Very sweet, and deceptively hot.