An appropriate 'toon for the day, eh? We won't be casting any stones or aspersions at Black Friday shoppers, mainly coz some of 'em are near and dear to me. But I'm of the opinion that shopping is best done from the comfort of my study...
Speakin' o' which... we just tried to order some of this:
This is a Limited Edition SuperHot Salsa and a collectors item for people that love heat! El Pinto put the New Mexico Scorpion pepper in a salsa for the first time and is bringing it back to satisfy the demand for heat.
Scorpion Salsa is brewed with the New Mexico Scorpion super hot chile pepper, grown in southern New Mexico, which tests consistently at over 1 million scoville units. The New Mexico Scorpion pepper was certified by the Chile Pepper Institute at New Mexico State University as one of the top four hottest peppers in the world.
“New Mexico Scorpion chiles are extremely rare,” says Jim Thomas, one of the Salsa Twins who oversees chile supply at El Pinto, “and not all Scorpions are created equal. They have to be grown properly to achieve the record setting heat level and proper flavor which fills your mouth for that chile pepper “high.””
Scorpion Salsa is characterized by waves of intense heat that combine with a distinctive taste unlike anything else. “We created an edible superhot salsa that can easily sneak up on you. If the first bite doesn’t get you, the second will,” said Salsa Twin John Thomas. The one million scoville heat units (SHU) of the scorpion peppers were brought down to a little over 10,000 SHU for Scorpion Salsa, but the sting that will satisfy those who love intense yet edible heat remains.