An appropriate 'toon for the day, eh? We won't be casting any stones or aspersions at Black Friday shoppers, mainly coz some of 'em are near and dear to me. But I'm of the opinion that shopping is best done from the comfort of my study...
Speakin' o' which... we just tried to order some of this:
This is a Limited Edition SuperHot Salsa and a collectors item for people that love heat! El Pinto put the New Mexico Scorpion pepper in a salsa for the first time and is bringing it back to satisfy the demand for heat.
Scorpion Salsa is brewed with the New Mexico Scorpion super hot chile pepper, grown in southern New Mexico, which tests consistently at over 1 million scoville units. The New Mexico Scorpion pepper was certified by the Chile Pepper Institute at New Mexico State University as one of the top four hottest peppers in the world.
“New Mexico Scorpion chiles are extremely rare,” says Jim Thomas, one of the Salsa Twins who oversees chile supply at El Pinto, “and not all Scorpions are created equal. They have to be grown properly to achieve the record setting heat level and proper flavor which fills your mouth for that chile pepper “high.””
Scorpion Salsa is characterized by waves of intense heat that combine with a distinctive taste unlike anything else. “We created an edible superhot salsa that can easily sneak up on you. If the first bite doesn’t get you, the second will,” said Salsa Twin John Thomas. The one million scoville heat units (SHU) of the scorpion peppers were brought down to a little over 10,000 SHU for Scorpion Salsa, but the sting that will satisfy those who love intense yet edible heat remains.
I'm into "hot" but not "crazy-hot." What sucks, though, is that my wife (who does nearly all the cooking) thinks that ordinary "medium" salsa is insufferably brutally way too hot. I have to self-medicate with "real" salsa on top of the wimpy stuff that she already thinks is too hot to begin with.
ReplyDeleteIt remains to be seen if this Scorpion salsa is crazy-hot or merely hot. I'll let ya know. My extended family, fortunately, likes hot and gives me a LOT of it!
DeleteUsually I make my own salsa, but Sadie's is the only brand that I have bought in recent years - when we were in NM last summer. It is fairly warm, but nothing like eating at Sadie's - actually it has been years since we have eaten there, sigh. Maybe I will look for this El Pinto and check it out.
ReplyDeleteEl Pinto's Green Chile Sauce is the preferred salsa in this house. The stuff El Pinto brands as "salsa" is a lil too tomato-y for me... there's more actual chiles in the GCS.
DeleteJust have plenty of milk handy--the only thing that will quell the heat ('cause it's a base--only thing to fight the acids :) )
ReplyDeleteI've rarely met the sauce that's "too hot." They DO exist, but they're few and far between.
DeleteBlack Friday is a day to be avoided at all costs...pure insanity in every way, shape and form. We spent it the way God intended - with friends, far away from any shopping areas.
ReplyDeleteI'm more or less in yer camp, Kris.
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