I can't be the only one.... who loves the excruciating and addicting pain caused by hot chili peppers? Ridiculously hot atomic wings? Hot sauces filled with 1,000,000+ scoville extracts? Here's my favorite sauce at the moment. I put this on almost everything. Absolutely delicious. Here's what I get at least once a week. A dozen Wingstop Atomic wings. Probably the tastiest wings I've come across, so far. When I first started eating these, they were brutal, but my tolerance has been built up to the point where I can get through them relatively unscathed. I've had hotter wings, but none have tasted this good. Any other recommendations, fellow fire-breathers?
I'd dare you to try this but I wouldn't want to be held responsible if you actually did: http://www.screamindemonfieryfoods....-scorpion/trinidad-moruga-scorpion-hot-sauce/ The Trinidad Moruga Scorpion (Capsicum Chinense) is currently the worlds hottest Chili pepper.It is endemic to the district of Moruga in Trinidad and Tobago. The New Mexico State Universitys Chili Pepper Institute has identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. According to the New Mexico State University Chili Institute, the Trinidad Moruga Scorpion ranks as high as 2,009,231 SHU on the Scoville scale, making it the hottest chili pepper in the world to date. Paul Bosland, a renowned chili pepper expert and director of the Chili Institute, said that, You take a bite. It doesnt seem so bad, and then it builds and it builds and it builds. So it is quite nasty. The golf ball-sized chili pepper scored the highest among a handful of chili breeds reputed to be among the hottest in the world. Its mean heat topped more than 1.2 million units on the Scoville heat scale, while fruits from some individual plants reached 2 million heat units. Leaving out the heat the Moruga Scorpion has a tender fruitlike flavor, which makes it a unique sweet-hot combination.
I will find this hot sauce and when I do, I will buy it. Whether I end up trying it is a different matter entirely. Seriously though, I will be on the look out for this. There's a shop down in Long Beach that is wall to wall hot sauces. This moruga pepper is relatively new. It seems like every couple of months they crown a new "hottest pepper in the world!" and the hot sauce companies trip over themselves to make a sauce out of it. Fortunately, I'm familiar with CaJohn brand sauces, and they are high quality. Thanks for the heads up.
Yep, those are the worst. There are some sauces where you dip the end of a toothpick in, and the second it touches your tongue, your whole mouth lights up for maybe a minute or two. Others, like this one, start off slow and build for what seems like a half hour. They are the worst, by far.
I make my own. I grew all sorts of chili peppers that I boil, grill, or broil and then usually add chipotle in adobo at some point for the smokier taste.
I love hot foods... I run into a problem where hot foods are just hot, but, have no enjoyable flavor though... I find that to be the case in a lot of places... I love it when I find something that has the correct balance...
I love a good chili. But, my taste buds are, thankfully, fully intact and I do not require the nuclear heat some people require in order to find enjoyment. I love a good jalapeno blend in my mexican food. But, like another poster above alluded to, when something get's so hot it masks flavor and simply becomes a piquant sensation, I don't care to put it in my mouth. It's like some people cut themselves in order to feel. I understand their motivation but I do not share in it's practice. Flavor works for me. Floats my boat.
Heat Seeker here! I grow my own peppers and make some of my own hot sauces. I prefer serano's over jalapenos, I just feel like they have more flavor in addition to being a bit hotter. I don't actually care much for the crazy labeled hot sauces. Tabasco is my old reliable, I like the simple ingredients and the heat level.
I use them when I make cerviche. (*)(*)(*)(*), now I'm hungry and there are NO Mexican or South American restaurants for miles. I'm stuck with: pierogis, piroshkis, borcht, and more pierogies--not that I don't love them, but...I'd like something spicy.
I <3 ceviche! I like flounder for mine, fresh jalapenos, lime, cilantro, onions... this is making me hungry.
Flounder? I've never thought to use that. I used to use tuna before the nuclear meltdown. I like fish that stays a little solid.
I like soft, flaky white fish for mine. I also like octopus, but I never make that myself, got a great Japanese place that does it right.
I've been trying to make my own, but something is missing. I boil them, then throw them in a blender with some tomato sause and water, garlic, and cilantro. But, it still doesn't taste right.
Okay, go to the market and get a tiny can of chipotle peppers in adobo sauce. Either boil or grill (try grill) your peppers. Then get a can of hunts roasted red peppers, a small can of tomato paste, vinegar, garlic, cilantro, and then put it in a pot, bring to boil then throw it all into the food processor.
Pulled pork in a crockpot all day with some Lowcountry vinegar sauce and some of your After Death hot sauce.
