The CookingBites recipe challenge: chilli peppers

Only 4 chili's in the next entry as these are pretty hot!
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I did that the first few times with these  tepin chilis. Ends up these can be quite hot. Depending on the capsaicin present, 465,000–1,629,000, or 325,000–2,469,000[3] SHU, those are some toasty numbers.

These bushes grow all along one of our fences so late summer I can get fresh ones and the rest of the year I have dried. Only need about four in a pot of beans...
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Barriehie said:
I did that the first few times with these  tepin chilis. Ends up these can be quite hot. Depending on the capsaicin present, 465,000–1,629,000, or 325,000–2,469,000[3] SHU, those are some toasty numbers.
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Where did you get that stat from?
Tepin are hot (oh, yes! they're hot!) But typically 50,000 to 100,000.
2,469,000 would make them the hottest chile in the world.
 
Barriehie said:
Wikipedia

(Those two sets of numbers relate to two different measuring methods.)
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Hmmm. Not very confident with Wiki; the general consensus is between 50,000 and 100,000. Still fierce!
2,469,000 would make it hotter than a Carolina Reaper, at 2,200,000, and just below Pepper X, at 2,600,000
This year, after 8 years trying, I finally got some chiltepin to sprout. I've now got 4 healthy looking plants in the kitchen garden - with flowers - so when they finally produce some fruit, I'll post a picture.
 
karadekoolaid said:
Got to keep the ball rolling, so here comes another one: Tacos with 3 Mexican salsas
When you sit down in a bar, cantina, or restaurant in Mexico, there will always be something served immediately. Maybe a plateful of chapulines (fried grasshoppers) with spicy salt and lime, or maybe some salsas.
The sheer number and variety of salsas is amazing, and depends where you are, perhaps, but they're all addictive. All the colours of the rainbow, and using a mind-blowing combination of fresh or dried chiles with vegetables, they are part and parcel of Mexico's mind-blowing and extensive cuisine.
We sat down at a restaurant on Coyoacán (where Frida Kahlo lived) and were offered seven different "moles" as a starter:
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All very different, all delicious; some fiery, some nutty, some sweet.
At another place ( just a bar), we were served peanut salsa, habanero salsa (not for the faint-hearted) and green serrano salsa:
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But I digress. The three I made are red, chilpotle (smoky) and what's called salsa macha, from Veracruz. Red rocoto chiles, dried, smoked jalapeños (chilpotle) and dried chile de arbol. I served them with these dreadful, flour tortillas (pasty, doughy, and tasteless; nothing else available) filled with tuna, but you can use what ever tortillas and filling you like:
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Lovely presentation there!
 
TastyReuben said:
Wikipedia is just reporting the results of a study. Here’s the source they’re quoting:

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A comparison of two different methods but there isn't a reference of either method to the methodologies used in the past or how they relate to prior charts. Studies and charts are like statistics; what do you want it to say. 🤷‍♂️

They're hot in my book. 👍
 
TastyReuben said:
Wikipedia is just reporting the results of a study. Here’s the source they’re quoting:
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Fair enough, but I've eaten chiltepins and Carolina Reapers. It's the difference between a Bud Lite and a Maker's Mark 100% proof.
Maybe the new method (liquid chromatography) is more accurate - which wouldn't surprise me, given that Scoville units represent the number of times one part of the chile's capsaicin is diluted in water and then fails to burn.
I think I must just take a gander at that article.
 
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