“Once all the nerve endings in your mouth have been burned away it’s not hot at all.”
I have often wondered if that might not be true. My grandfather lived on green chilis (the Hatch hot or the local northern New Mexico hot). He always had a dish of pureed green chili at his side so that he could add to each meal. Even at Christmas or Thanksgiving dinner, he always added green chili to his turkey, dressing, etc. He even put it on bologna sandwiches... He said he couldn’t taste anything if he didn’t add green chili to it.
He lived to be 97, so I think it must have some health benefits...
Green chilies are just unripe red chilies. Red chilies are sweeter (and hotter, obviously), while green chilies retain a slightly bitter taste. I lived in Socorro, New Mexico for years and there is no more flavorful chili than a good New Mexico red (or green, if that’s your preference).
I once drove 600 miles out of my way to get a green chili cheeseburger from the Owl Bar in San Antonio, New Mexico. It’s right off 95 about 45 minutes south of Albuquerque. I’ve heard from other FReepers who favor a couple other local Green Chili Cheeseburgers, but that’s my favorite.
For those less heat tolerant, Green Chili Cheeseburgers are not hot—about Tabasco level—but they are the perfect burger: a little spice, a lot of grease, and definitely on the FDA dangerously-not-healthy food list. Yummy!