Friday night, I had Yellowtail Jalapeño Carpaccio
Sashimi in ponzu soy topped with jalapeño and it was SOOO hot it killed the delicate taste of the yellowtail.
Ed Currie - the South Carolina hot pepper expert who crossbred and grew the Carolina Reaper that's hotter than most pepper sprays police use to subdue unruly criminals - has broken his own world record with a pepper that's three times hotter, according to the Scoville scale.
Pepper X was publicly named the hottest pepper in the world on October 9 by the Guinness Book of World Records, beating out the Reaper in Currie´s decade-long hunt to perfect a pepper that he says provides 'immediate, brutal heat.' ...
Currie said in an interview with the Associated Press when he first tried Pepper X, it did more than warm his heart.
'I was feeling the heat for three-and-a-half hours. Then the cramps came,' said Currie, one of only five people so far to eat an entire Pepper X. 'Those cramps are horrible. I was laid out flat on a marble wall for approximately an hour in the rain, groaning in pain.'
Heat in peppers is measured in Scoville Heat Units. Zero is bland, and a regular jalapeno pepper registers about 5,000 units. A habanero, the record-holder about 25 years ago, typically tops 100,000. The Guinness Book of World Records lists the Carolina Reaper at 1.64 million units.
Pepper X´s record is an average of 2.69 million units.
but as others have pointed out, flavor is more important than heat. I make my own hot sauces and dry rubs, and they're decidedly hot...but they have terrific flavor. I also make a great habanero hot pepper jelly.
great consistency and flavor, zero heat. No idea why they can just put out a hot version. I like your strategy of mixing, may have to do that. I want it hot enough without it being the only thing I taste. Not really sure what that threshold is, though.
I dont know abojt threshold. Fairly high I guess bc I use a lot
had to cut back to medium. My stomach finally couldn’t take anymore. Have been in AZ for 36 years and have had the very best of Mexican salsa. The Mexican restaurants out here all make their own and they all are very proud of their concoctions.
I have been addicted to hot salsa for years and it probably has helped keep me healthy for many years.
Never understood the attraction of setting my mouth on fire and pretty much disguising the taste of the underlying food. But I’m not judging others- to each his own.
I really like Cristal, Cholulas, and many other popular ones.
I use to be into the "see how hot you can tolerate it" thing, but not anymore. I was at a restaurant in Minneapolis a long time ago when Dave's Insanity sauces were popular (are they still?) and one guy at a table near ours asked for it. To give him the bottle he had to sign a waiver. He was hammered. He signed the waiver, and began pouring it all over his burger. It comes out in drops, but he probably shook the bottle five times. He was screaming and running around the place like a lunatic less than 5 minutes later. drinking everything in sight and swearing at the staff.
Last weekend (not yesterday the one before) I was at South Carolina vs Florida football game for parent's weekend and one of the other fathers there is from Louisiana and he made gumbo at our tailgate and he had this bottle below and said it's what the locals use.
I loved it. Basic, tasted more or less like Frank's. Not overly hot but good flavor.
RE: I dont know abojt threshold. Fairly high I guess bc I use a lot
The thing that lit me up the most in my adulthood was a jalapeno my friend threw on the smoker. I was rinsing with 151 for a few minutes just to try to tame the sting.
Every now and again those little green bastards light me up.
I can heat Serrano peppers just fine when added to a nice ceviche or salsa.
Thai food I can eat at a 4.5 on a scale of 6 (no heat --- Thai hot)
My favorite sauces are Scotch Bonnett-based. Love that sweet little guy
I think it was the same lineup Dave Grohl did. Got through it, needed milk around da bomb. Da-bomb felt like it caused sores in the back of my throat that re-opened for every subsequent wing. It didn't actually cause sores. I had tried da-bomb by itself weeks later and didn't get the feeling of sores, but it was still rough. Had ice cream directly after the final dab one.
We also did the lil-nitro Gummy Bear challenge, where you eat the insanely hot gummy and withhold from water for, I forget, its either 2 or 5 minutes... I got through that. It wasn't too bad for me, it tried to have the gummy not touch the back of my throat. The GF broke out in cold sweats and her heart beat got pretty intense. We were getting ready to take her to the hospital when it subsided a little.
Overall, we like spicy food. We usually get Thai food around a 8/10, sometimes less, sometimes more. Found Hot Ones sauces to be really enjoyable up to like 6.
with varying degrees of hotness, or warmth. I posted on one of Bill in UT's cooking threads not long ago about using two chopped cayennes, including the seeds, in a pasta dish. It was borderline 'threshold' for me. I agree with the comments above about the heat not blowing away the flavor.
This is sort of off topic but I like to work with warmth instead of extreme heat. I've had success with poblanos in that regard, but some growing seasons they're not as warm as I would like. Looking for something in between poblanos and cayennes to grow next year.
And oh yeah ... pepper X or whatever it is ... not!
I grew Fresnos, calabrians, serranos and shishitos this year. All of them came out great.
HNH - nice! I grow shishitos too, but they're in the 'appetizer' category. (The kids love blistered shishitos.). Checking out the Fresnos and calabrians though. They're more what I'm talking about.
there is always a point for me where too hot is pain
Chalula. And while it's not really a hot sauce, I love Korean gochujang. In addition to Korean dishes, it's my go to glaze on ribs these days. I just finished some 5 day old pork bulgogi for lunch, made with gochujang, and the heat really picked up over time in the fridge.
I do like some hotter homemade sauces too.
I've probably tried a dozen hotter commercial ones but never bought a 2nd bottle of any of them.
I like hot Chinese and Korean dishes too and Indian (I'm looking at you vindaloo) but I never ask them to give me their hottest version. A step below that is fine.
Not just hot sauce. But, it has to be part of the flavor, not just hot for the sake of hot.
I really would love to do the Hot Ones gauntlet, just to experience what these stars are.
As an example, years ago, when my wife and I started going to a Thai restaurant in our neighborhood, we ordered a spicy noodle dish. After the first time, we asked for it extra spicy, because it was still relatively mild for our liking. After asking for extra spicy 2 or 3 more times, they took a different approach. They brought out the dish the way they prepared it and gave us a bunch of dry spices to add ourselves. When they saw us end up with a decent amount of spice added, they finally started making it for us extra spicy. It really was to protect themselves, because if they make it too spicy, too many people send it back, even though it says spicy on the menu.
about this one. My town has a large Brazilian population and my local butcher is a Brazilian butcher, so I go in often and they are basically also a Brazilian bodega.
I saw this once and bought it and it was incredible. I don't know what it says or means other than I believe from my 7 years of Spanish that fogo = fire, but it's like a Frank's but a little hotter.
great consistency and flavor, zero heat. No idea why they can just put out a hot version. I like your strategy of mixing, may have to do that. I want it hot enough without it being the only thing I taste. Not really sure what that threshold is, though.
Is heat different than hot? It does say HOT on the bottle lol
They do have different flavors including a jalapeno one.
RE: RE: I have a love/hate relationship with Cholula
great consistency and flavor, zero heat. No idea why they can just put out a hot version. I like your strategy of mixing, may have to do that. I want it hot enough without it being the only thing I taste. Not really sure what that threshold is, though.
Is heat different than hot? It does say HOT on the bottle lol
They do have different flavors including a jalapeno one.
Sashimi in ponzu soy topped with jalapeño and it was SOOO hot it killed the delicate taste of the yellowtail.
Never again.
Pepper X was publicly named the hottest pepper in the world on October 9 by the Guinness Book of World Records, beating out the Reaper in Currie´s decade-long hunt to perfect a pepper that he says provides 'immediate, brutal heat.' ...
Currie said in an interview with the Associated Press when he first tried Pepper X, it did more than warm his heart.
'I was feeling the heat for three-and-a-half hours. Then the cramps came,' said Currie, one of only five people so far to eat an entire Pepper X. 'Those cramps are horrible. I was laid out flat on a marble wall for approximately an hour in the rain, groaning in pain.'
Heat in peppers is measured in Scoville Heat Units. Zero is bland, and a regular jalapeno pepper registers about 5,000 units. A habanero, the record-holder about 25 years ago, typically tops 100,000. The Guinness Book of World Records lists the Carolina Reaper at 1.64 million units.
Pepper X´s record is an average of 2.69 million units.
Link - ( New Window )
That said I like Cholula Chipotle for flavor and the green El Yucateco for added zing on tacos.
I had that once on a breakfast burrito. It was great.
extracts have no flavor and only increase heat and like others, I'm not interested in that.
I have been addicted to hot salsa for years and it probably has helped keep me healthy for many years.
I really like Cristal, Cholulas, and many other popular ones.
I use to be into the "see how hot you can tolerate it" thing, but not anymore. I was at a restaurant in Minneapolis a long time ago when Dave's Insanity sauces were popular (are they still?) and one guy at a table near ours asked for it. To give him the bottle he had to sign a waiver. He was hammered. He signed the waiver, and began pouring it all over his burger. It comes out in drops, but he probably shook the bottle five times. He was screaming and running around the place like a lunatic less than 5 minutes later. drinking everything in sight and swearing at the staff.
Last weekend (not yesterday the one before) I was at South Carolina vs Florida football game for parent's weekend and one of the other fathers there is from Louisiana and he made gumbo at our tailgate and he had this bottle below and said it's what the locals use.
I loved it. Basic, tasted more or less like Frank's. Not overly hot but good flavor.
I’m going to order this on Amazon, I’m billing you if I hate it.
Every now and again those little green bastards light me up.
I can heat Serrano peppers just fine when added to a nice ceviche or salsa.
Thai food I can eat at a 4.5 on a scale of 6 (no heat --- Thai hot)
My favorite sauces are Scotch Bonnett-based. Love that sweet little guy
We also did the lil-nitro Gummy Bear challenge, where you eat the insanely hot gummy and withhold from water for, I forget, its either 2 or 5 minutes... I got through that. It wasn't too bad for me, it tried to have the gummy not touch the back of my throat. The GF broke out in cold sweats and her heart beat got pretty intense. We were getting ready to take her to the hospital when it subsided a little.
Overall, we like spicy food. We usually get Thai food around a 8/10, sometimes less, sometimes more. Found Hot Ones sauces to be really enjoyable up to like 6.
I love this sauce.
Some of my other favorites:
CEDAR SMOKED GARLIC BY DAWSON'S HOT SAUCE
HARVEST HEAT BY GINGER GOAT
This is sort of off topic but I like to work with warmth instead of extreme heat. I've had success with poblanos in that regard, but some growing seasons they're not as warm as I would like. Looking for something in between poblanos and cayennes to grow next year.
And oh yeah ... pepper X or whatever it is ... not!
So, I guess I am a mild heat person.
HNH - nice! I grow shishitos too, but they're in the 'appetizer' category. (The kids love blistered shishitos.). Checking out the Fresnos and calabrians though. They're more what I'm talking about.
I've probably tried a dozen hotter commercial ones but never bought a 2nd bottle of any of them.
I like hot Chinese and Korean dishes too and Indian (I'm looking at you vindaloo) but I never ask them to give me their hottest version. A step below that is fine.
I really would love to do the Hot Ones gauntlet, just to experience what these stars are.
As an example, years ago, when my wife and I started going to a Thai restaurant in our neighborhood, we ordered a spicy noodle dish. After the first time, we asked for it extra spicy, because it was still relatively mild for our liking. After asking for extra spicy 2 or 3 more times, they took a different approach. They brought out the dish the way they prepared it and gave us a bunch of dry spices to add ourselves. When they saw us end up with a decent amount of spice added, they finally started making it for us extra spicy. It really was to protect themselves, because if they make it too spicy, too many people send it back, even though it says spicy on the menu.
I saw this once and bought it and it was incredible. I don't know what it says or means other than I believe from my 7 years of Spanish that fogo = fire, but it's like a Frank's but a little hotter.
I like habanero sauce and probably pump the brakes from that point.
Is heat different than hot? It does say HOT on the bottle lol
They do have different flavors including a jalapeno one.
Quote:
great consistency and flavor, zero heat. No idea why they can just put out a hot version. I like your strategy of mixing, may have to do that. I want it hot enough without it being the only thing I taste. Not really sure what that threshold is, though.
Is heat different than hot? It does say HOT on the bottle lol
They do have different flavors including a jalapeno one.
I should say habanero.