If theres not a 50/50 chance the amount of peppers you use will put you in the ER, is the dish worth eating?

I dont have any really good ones off the top, but here is a soup I make basically weekly just to have around (keeps about a week in fridge):

• about 1 chopped cup each of (amounts vary based on how much you want): carrots, celery, white onion, shitake and portabello shrooms, bell pepper and then a clove of garlic; saute in olive oil until slightly tender
• add the peppers! Whichever you like, I've been using 2-3 serranos, 1-2 jalapenos (makes it pretty hot but not too hot). Roast poblano is nice, and rehydrated anchos etc are great too
• add the following spices to taste: smoked paprika, hot Hungarian paprika, herbs you like, cayenne, salt, pepper; theres a cajun mix I add a ton of too, and always a little cumin
• add 4 cups broth (chicken or veggie) -add 14.5 oz can stewed tomatoes whatever kind you like
• add bunch of chopped baby bok choy and quarter to half head chopped green cabbage; bring to boil then keep cooking and adding spices as you see fit until cabbage is cooked
• add some fish sauce too

It's pretty quick, about 30 or so minutes, lasts a week, very low calories and nice to have around. The above makes a ton of soup so halve or quarter it or whatever. You can add shredded chicken, shrimp, rice etc too for individual meals.

Omg fish sauce is amazing, I used to just add a few drops to things but I full-on unleash on sauces nows. Particularly for tomatoe sauces, and it's so weird I can't never pick up on "fishy" taste in them, they just become more savory and delicious 🤤