Very hot chili peppers range from 80,000 to over 300,000 Scoville Units! They are not for the faint of heart, or the sensitive of mouth. An ice-cold beer or margarita makes a perfect companion for these super-heated chili pepers. The alcohol breaks up the oily capsaicin and acts as a “fire extinguisher. You can also enjoy these hot peppers with crackers, bread, or any other starch and cheese. Avoid water, as the capsaicin will actually be further distributed through your mouth, making it burn even more!
Chiltepin is often found growing wild in Mexico and the southwestern United States, where it is also a popular garden-variety pepper. The round, berry-shaped chiltepin peppers are bright red when mature and grow upright on a large attractive plant that can spread out up to six feet across.
Chiltepin pepper plants can be perennial if protected from cold. They are a variety of bird pepper, so called because the birds love them. At 50,000 to 100,000 Scoville Units, they are known as one of the hottest chili peppers. Some experts report that one ounce of chiltepin provides enough heat for 300 gallons of salsa!
While these are the hottest of the chili peppers (300,000+ Scoville Units!), someone accustomed to their heat will enjoy the sweet, plum tomato-apple flavor under the heat. Slow to mature, habanero peppers are round and squat with a slightly pointed end and are deep red when mature at 75 to 100 days. These large-leafed chili pepper plants grow to about 3