Note to self–

Cleaning and vacuum-sealing 35 lbs of freshly roasted Hatch chiles while not wearing gloves is not a very smart thing to do.

Thank the FSM for the Internet and the helpful advice for getting the capsaisin oils off of my poor burning fingers.

I tried a whole bunch of things, each of which likely helped some — lemon water, vinegar, dish soap — but what I think finally did the trick was tomato juice, followed by washing in a weak bleach solution, followed by thorough washing with dish soap (twice), then a salt rub, rinse, and finally spraying on some Lanacain.

About Becca

Owner and proprietor of this here establishment
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