Making salsa tonight. Didn't make any last year due to the poor tomato crop and naturally I ran out. In the meantime my wife found a US product called "Kaboom". Their hottest version was pretty darn good for a commercially made salsa. But now it's time to kick it up a notch and make some home-made salsa.
I use a standard recipe from a book but always add some serious heat. In the past I've used Scotch Bonnets and some Thai Peppers found at the local farmer's market. This year I went to the same market and got some Habaneros + a few NAGA peppers
If these Naga peppers are anything like the Scoville chart on wiki indicates I should be in for some good salsa.
Okay, I'm going back to the Farmer's Market tomorrow. My wife and I are going for the fresh cabbage. This Saturday night while the rest of you are dancing cheek-to-cheek my wife and I will be making cabbage rolls. This will ultimately lead up to a supper on Sunday consisting of home made cabbage rolls, perogies and some locally made farmer's sausage that the smell alone would bring you to your knees
But that's besides the point.
I'm going to be looking for the pepper guy who sold me those mild Naga peppers. My salsa is fantastic, finished a jar off only moments ago. But I really wanted to push the envelope with at least one batch. I thought the Nagas would do it. Obviously they were not the genuine article. I'll be tactful but he's going to hear about it
I believe, hot food can become addicting. Why? Because I'm addicted
Did not find the pepper salesman at the Farmer's Market. Apparently, after questioning a lady selling beets, I discovered that shortly after the pepper dude sold me the 3 one dollar apiece pseudo Naga peppers he then immediately ran from the site and boarded a plane to parts unknown. A brilliant scam indeed.
The '09 tomato crop is stellar. Totally revamped the garden set-up by using raised concrete planters and had additional help with the south side of the garage reflecting heat off it's white vinyl siding. All this plus an unusually HOT September has = tomato aplenty. All 15 plants produced an abundance of fruit.
2 weeks ago we went into full scale salsa making. Once again I visited the farmer's market to gather the necessary hot peppers. Once again I found myself at the same pepper supplier. Their Habenero peppers have been faithful with the heat and I purchased about 30. I grabbed some Thai and Portugal peppers as well for variety. Then I seen them - NAGA peppers. They disappointed me greatly last year. i thought I'd give them a chance to redeem themselves. This time I asked if I could try one first. The sales dude's eyes just about popped outta his skull. He gave me the same song and dance as he did last year about how dangerous an undertaking this would be. I said I'd like to taste one anyhow due to the lack of heat the ones purchased year put out. He hesitantly agreed. The line-up of people watched as I bit the end off one and.... SURVIVED - Same as last year. Hot but not as hot as advertised. Something is wrong with his production. Maybe the soil? Anyhow, I strode out of the farmer's market a hero as the onlookers whispered, "that guy just ate a piece of the world's hottest pepper". Told my wife she could have my autograph if she wanted. She declined.