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Jim Garcia: The NM "Chile Crisis" and Scorpion Salsa PDF Print E-mail
Jim Garcia

Episode 4: Debunking the New Mexico “Chile Crisis” and the Making of Scorpion Salsa

Jim Garcia, operations director of El Pinto Restaurant and Salsa, agrees with Dave that there is no chile crisis, and no “fake” chiles from Mexico. In part two, he describes a salsa product made with New Mexico's first superhot chile crop: 'Scorpion'.

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The Scorpion pepper originates from Trinidad and has been measured @ 1,463,700 Scoville Heat Units (SHUs) which was hotter than the Naga Viper (rated @ 1,359,000 SHUs). Either way, these are not for human consumption in its pure form and should be used as an "octane booster" for sauces of relatively "normal" SHU ratings. I make my JoMo's Hot Pepper Sauce using Habanero peppers in Trinidad and these are pretty hot while having nice fleshy and tasty features. The Trinidad Scorpion is not widely available but I recently saw that they were being grown in Australia using Trinidad seeds. Regards to all pepper lovers from Trinadad.
Joe Moses , July 04, 2011

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