Nobody would think it’s smart to drink pepper spray, but trying this “almost non-edible” salsa may come close. It’s made with Trinidad Scorpion peppers, which are the same kind used in the spray. The Albuquerque, New Mexico restaurant El Pinto is attempting to create the world’s hottest salsa in a jar. They’re calling it “scorpion salsa” and they’re making it for the National Fiery Foods & Barbecue Show being held in Albuquerque this weekend.
Watch the brave (or crazy?) KOAT reporter try a spoonful. Would you eat a salsa that could cause burns when it makes contact with your skin? Let us know in the comments below.
Previously - Heat-seeking eater seeks nuclear noshes and 'Chili-heads' seek friendly fire from powerful pepper
My mouth could handle it but I am not sure about the rest of my digestive system, especially at the end
Delicious. Try some in an omelete!
I live in Albuquerque, and I AM going to try this salsa!
I would taste it just for the sake of trying it, but I better have a tall glass of milk right there first. At Wild Wing Cafe in the SE they have their 7 level scale of spiciness, 1 being no spice and 7 being what they called Braveheart. Very few people could finish 20 in one sitting but I used to get a box on the way home and just sit there munching them. Sure, I would be sweating and it could hurt coming out but the taste was soooo good.
Milk's not what you want to have nearby. That merely swishes/spreads around the heat to other parts of your mouth. Make sure you have a thick piece of bread close by to absorb the acids from the salsa(!)
I never could really understand the appeal of foods that are just too spicy to eat. I think that there is a balance between spiciness and overall taste of the dish that must be taken into consideration.
i can handle jalapenos. but after that i dont see the point. i dont like to poop out fire
I like spicy, but I'd also like to keep my taste buds. Once any food gets to the point that the only sensation your tongue, throat and brain can process is, "OW OW OW!!!", then it's too hot. The point of eating food is to enjoy it (well, other than the obvious one of keeping your body alive), so why eat something that would be painful and take away the pleasure of tasting and savoring a wonderfully-crafted complex salsa?
You know, people talk about the fruitiness of these HOT peppers. And when they start combining Habaneros, Ghosts, and the PURE extracts of these peppers, then its a bunch of HOGWASH......... You have no taste buds left over. They have been temporarily put into hibernation.
It's a matter of tolerance, which builds with exposure. I can personally palette habaneros and ghost peppers, and I find that they have very distinct flavors. I don't personally care for ghost peppers, but habaneros have an amazing flavor. Try a sauce called Yucatan Sunshine, which is made from habaneros but has most of the capsaicin removed, so the flavor is preserved without the burn. It's delicious; better than Tabasco, which I am a huge fan of as well.
I 2nd Yucatan Sunshine and my other favorite is Pain Is Good Batch #114 Jamaican Style Hot Sauce
Good luck with your ulcer, CI.
Uh-uh. There have been medical studies where after a set of stomach biopsies, fantastically hot pepper mash was pumped into volunteers' stomachs. After a pause, it was evacuated and a new set of biopsies taken. NO change was seen under the microscope, and if there were damage, microscopic changes would be the first indication. Stomach ulcers are from Helicobacter infection, not peppers.
Thank you for the science lesson, Nacho Man. I was missing that one little piece of info. How could the capsaicin from any peppers cause stomach ulcers when the acid in your stomach doesn't? I knew there had to be more to it than that.
Believing peppers cause ulcers is akin to some thing I recently read in a friend's AARP mag. The author said you shouldn't drink water when dining on cheese fondue because the water coagulates the cheese. I'm supposed to believe water will coagulate the cheese before stomach acid can break it down? Not buying that either.
Not only are peppers not the cause of ulcers, a lot of nutrition sites will list them as a cure for ulcers. They are also extremely high in vitamin C and promote healthy metabolism boost. A little (or a lot) of heat is good for you!
What's the point of this? It has nothing to do with flavor – whatever taste may be present is completely overwhelmed by the heat and pain. It's just an endurance contest. Why not just take a nail gun and see how many nails you can drive into your head? A worthless exercise in excess.
Make ya a deal. You do the nail gun, I'll eat the salsa. We'll see who loses more blood.
Capsacin is not capable of causing burns to the skin. The author needs to do some research.
...and apparently so do I, since I misspelled Capsaicin.
Strictly speaking, that's true. However, it can cause the SENSATION of being burned, much like a medicated rub to soothe muscles, jacked up about a hundred times. Of course, it won't trick your brain into manifesting that into an actual burn of your skin, so I'm with you. Get your facts straight.
Thank you! I couldn't believe that such an ignorant statement made it to the finished article.
I'm not satisfied unless my food is actually on fire.
Used to live in ABQ. Love El Pinto. They have good food and nice ambience (go ahead and tell me what places are better).
Chiles can be too hot. Once the burn turns painful, I am not interested. I do enjoy hot food though.
Went to the hot food show once and really liked the habanero stuff olives. However, the Dave's Insanity sauce was just too hot.
I love it hot but habanero is too much for me. This stuff would cause a "Burnin Ring of Fire" that you would never forget!
Apparently the "heat" is different for everyone. Personally I have never found habanero to be that hot. I have participated in pepper eating contests and the hottest pepper I ever ate was a dried pepper that came from tropical bird food.
Is that what that song was about?!?
Chuck Norris can make this salsa cry.
They didn't specify which pepper they used:
#1 Trinidad Moruga Scorpion
#2 Trinidad Scorpion Butch T pepper
They are using the Moruga Scorpion because NMSU ranked it hottest. 16million scoville units. If your a native New Mexican like myself, non chili is ever too hot.
Yeahhhh, puttin' Burque on the national stage! ;) lol. We <3 chile!!!
Actually, it's Albuquerque.
haha, you're clearly not a local of the 505
Pat, as a Burqueña, I thank you!
FYI, sdjkhdsjh, that means I live (born and raised) in Burque.
It's not hard to make a hot salsa; just buy the right peppers.
But what is the art in that? It's like asking who can paint a canvas the brightest red. The result is not an artistic painting but a color chip for the paint manufacturer.
What takes some culinary art is to make a salsa that is delicious, complex, exciting, that makes you want a second taste.
Exactamente ! !
It would be like eating a toxin and could burn your throat permanently.
I can only stand a very little heat. I've actually had ketchup that was too spicy for me. This would be perfect for my Dad though, I think I've only ever seen him eat something that made him sweat once. Definitely did not get his taste buds. :)
I like spicy food but the fact that they call it "almost non-edible" would make me stay away from this one. It makes it sounds like I'm about to eat meat on the cusp of spoiling.
Although I have had some salsa with bhut jolokia(ghost chilies) just to try it and, hoo boy, it was hot. Sweating and swearing for 5 mins with my mouth burning for about 15 mins after that.
I would poor that salsa in my eyes and walk away with a smile
Habanero is about as hot as I like, after that it it gets too hot for me to enjoy the taste.
I guess El Pinto is trying to get over its reputation for "tourist mild".
i grow both bhuts and scorpions, in fact just finished planting the seeds indoors for next season as they take 6 weeks to germinate. i love hot but i also like flavor and when i make my salsa every year i make a range from mild to xxxtreme. if you eat something made from bhuts or s. trini. peppers keep in mind just how difficult these are to grow and how lucky you , we are that someone somewhere was able to cultivate these peppers so we can have our chilihead needs fulfilled. if you think the salsa is expensive, last year i had to drive 150 miles round trip to buy ten already started plants, about 4" tall and paid $15 each. knock on wood i will be the one selling the extra plants this year assuming i can get them to germinate. what we do for those things that are so bad but so good.
As others have said, I love hot food but it has to have flavor with the heat. Hot for the sake of hot is just silly.
I don't mind spicy hot food as long as it has good flavor behind it. However, I do believe I will take a pass on "scorpion salsa" since the pepper burns skin on contact.
I love the heat, habanero salsas are normal at my house. So when i got the chance to try a ghost chile salsa I knew i couldn't pass it up. To say my reaction was eratic would be an understatemnet. I think violent is a better adjective. Coughing, sweating, crying – the whole nine yards – i was almost physically ill. I am glad i tried it, and i might give it another shot, but it will be a long time before i roll into that again.
I'm the same way I love it spicy my whole family think I'm crazy but anyway, I'm currently using Fred's gourmet Total Insanity hot sauce anything more than a drop is borderline dangerous so I bought the Ghost Pepper version can't wait to open that one up lol
Your family is right. I suppose you'll beg them for help when your stomach ulcerates. Nada.
Peppers don't cause ulcers. Do some research before you tell someone not to eat something because of a false diagnosis.
love the spice
That salsa couldn't handle ME. I lived in ABQ for several years. Never met a food that was too spicy.
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