Or so they claim. It comes in at a hefty 1,359,000 Scoville units, or about 7 times hotter than the average Habanero.
I am something of a chilihead, and am renowned near and fa-, well, actually, only near, for making a very hot salsa. (It earned Honorable Mention in the Austin Chronicle Hot Sauce Contest a couple of years.) However, having tasted Melinda’s Naga Jolokia Hot Sauce, made from the previous hottest pepper (also known as the “ghost pepper”), I’m not sure I’m up to the task. It’s not that my taste buds aren’t up to it; rather the problem lies at, ah, the other end. My body has let me know in no uncertain terms that if I want to eat something that hot, it’s going to pass it through my gastrointestinal tract as fast as it possibly can. This, needless to say, has its downside.
Still, I’d be willing to try this. Once.
(Hat tip: Fark.)
Tags: Food, Habanero, hot sauce, Naga Viper, peppers
Naga Viper would be a good name for a snakeskin edition of the Dodge Viper. heh.
I have fond memories of your salsa, Lawrence.