09-09-2003 04:32									#31
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quote: Originally posted by SlowwHand Straybow, you're supposed to wash the peppers before you use them.

You'd think that was self evident.

	09-09-2003 04:33									#32
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Habanero sauces are . Damn good. I couldn't imagine having a salsa made up of it, unless it isn't as spicy as the sauces are.

	09-09-2003 04:34									#33
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You'd have to use less chilis. There's a "Mexican" place near here, which sells a zillion different hot sauces. My favorite is habeñero & garlic (kiss me! ). They sell two sauces which are so hot that you must sign a waver before buying them, since they are too hot to be used straight. They are flavoring additives. One is Slap My Ass and Call Me Sally: Chet's Gone Mad and the others is Pure Cap. The first has 1.5 million Scoville units (jalepeño has about 500). The latter has a "mere" half million. Suffice it to say, even putting them on your skin would cause blistering.

Last edited by chegitz guevara on 09-09-2003 at 05:04

	09-09-2003 04:36									#34
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I'd assume so . Habenero extract sauces can be VERY hot. I had a 350,000 Scoville sauce that was mouth burning.

	09-09-2003 04:37									#35
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I knew a guy from Michigan who thought regular yellow mustard was hot.
Now, that's bad.

	09-09-2003 04:40									#36
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I don't like Chi-chi's salsa. I used to like to eat there before they changed their menu several years back. They had a great white sauce on their chimis. Then they made their chimis smaller and put some icky sauce on it.

But even when I liked eating there I didn't like their salsa. I'd just munch the chips raw.

	09-09-2003 04:40									#37
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quote: Originally posted by Imran Siddiqui I had a 350,000 Scoville sauce that was mouth burning.

That must have been like putting a live charcoal in your mouth.

	09-09-2003 04:40									#38
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quote: Originally posted by Verto I make my own. It's the best. Now if I could only find decent tortilla chips.

Que Pasa (The red ones are especially good - beat powder [which is what makes it red, obviously] and lime is added to them.


Garden of Eatin' makes some good ones, too.

	09-09-2003 04:49									#39
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The only one I buy at the supermarket is Mrs. Renfro's, which counts as specialty.

	09-09-2003 04:51									#40
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A regular jalapeño is 5000 Scovilles; a bell pepper would be under 500. Habanero is about 100k-250k, depending on where its grown and such.

I tried Dave's Insanity and Endorphine Rush. Like the Slap My Ass sauce above, the store wouldn't sell Endorphin Rush to my friend without a waiver. He got Dave's Insanity from a mail order company called Mo Hotta Mo Betta (sadly no longer with us).

Endorphine Rush was the first habanero hot sauce back around '95. It made some official tasters at the Great Texas Chili Cookoff puke, and was banned from the competition. So naturally my friend had to find some.

I had a blob of Insanity less than the size of a dime, and it was all I could take. I had a dab of Rush about a third the volume and felt like I couldn't breath!

	09-09-2003 04:57									#41
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quote: That must have been like putting a live charcoal in your mouth.

It was pretty bad. You REALLY have to put ONE drop and spread it around your whole plate... and even then it's hard to finish, and I'm known for eating spice .

	09-09-2003 04:58									#42
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http://gourmetsleuth.com/chiliscale.htm

	09-09-2003 05:16									#43
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Hasn't anybody else tried Laredo & Lefty's? I like the lime in it, and I don't know any other decent commercial salsa with lime.

I once tried a Sam's Club lime salsa. It left somewhat to be desired, but it got me searching for a good lime salsa.

	09-09-2003 05:33									#44
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Rojo's is awesome. And the stuff that they serve for free in mexican restaurants is generally really good.

	09-09-2003 05:46									#45
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Well, for people who think Pace's is too tomatoey the Mexican restaurant stuff would be too tomatoey as well. I like it, but more as a change from what I get for myself at home.

	09-09-2003 06:13									#46
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I don't understand the whole process of burning the crap out of your mouth and saying it tastes good.

When I pick salsa it's for flavor, not how hot it is. My wife has made the best I've ever tried, however.

ACK!

	09-09-2003 12:08									#47
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quote: When I pick salsa it's for flavor, not how hot it is.

Salsa that ain't hot, doesn't have good enough flavor .

	09-09-2003 13:51									#48
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I like medium "hotness" (for want of a better word).
The taste is obviously important, but the level of hotness does add an extra something to the salsa.

That said, I generally get whatever is closest to the cornchips.

	09-09-2003 14:13									#49
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I usually make my own, as I can change it slightly depending on the mood I'm in. Sadly, most of my friends don't like too hot food, so I rarely get to make them quite how I like them. I usually use it for fajitas so it's calmed down with soured cream and (a slightly spicy) guacamole, so I can make it firey. Either that or east at a Mexican restauraunt.

Hottest thing I've had was chilli vodka though. It was hotter than Tabasco, made my mouth burn. I wonder what happens when you infuse "that Russian stuff" (a vodka nobody knows the name of that's served at our local Russian bar, Bar Soviet) with chilli

	09-09-2003 14:32									#50
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quote: Originally posted by chegitz guevara One is Slap My Ass and Call Me Sally: Chet's Gone Mad

	09-09-2003 14:37									#51
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Salsa, schmalsa.

Lime Pickle.

	09-09-2003 16:01									#52
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hottest store bought stuff I've ever had.
and its fairly light on the tomate and its pretty coarsely chopped so it doesn't taste like spicy pasta sauce

Attachment: gringo.gif
This has been downloaded 12 time(s).

	15-09-2003 14:45									#53
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Now I remember: I had this awesome tamarind-ginger salsa once. More of a novelty, and Asian rather than Hispanic…

Wish I could find some.