Quote:
Originally Posted by Siegel Clyne
I've made adobo with pork before... plan to make it with chicken later.
Coming from a Japanese background and growing up with Mexicans and Mexican Americans, I love hot, spicy foods and cuisines: Mexican, Thai, Indian, Korean, Chinese (Sichuan, Hunan), etc.
I've made Mexican pico de gallo salsas or salsas frescas with habaneros, Mexico's hottest chili pepper, and poured salsa habanera over dishes in Mexican restaurants specializing in the cuisine of the Yucatán peninsula of southern Mexico, home of the habanero chili pepper.
But I wonder...
Has anyone tried the moruga scorpion from Trinidad, crowned earlier this year by New Mexico State University's Chili Pepper Institute as the world's hottest chili pepper?
Trinidad's Moruga Scorpion Chili Pepper
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It's like, 10-15 times the spice scale of a habanero pepper.....
I'll stay away from this baby hopefully my entire life.