I grew some Trinidad Scorpions this last summer and although I didn't try any right off the plant, I did put a number of slits vertically down a single pepper and processed it within a jar of salsa. Although it gave the salsa a stronger taste, the pepper in the middle wasn't eye watering hot. Could the vinegar/lime juice have affected the heat or does the heat of individual peppers vary within the same plant?
__________________
“Live as if you'll die tomorrow, but farm as if you'll live forever.”
Old Proverb
|