What I usually call any blindingly hot salsa that I make.

Basic idea:

Then hot peppers. As many as you can take. Don't take out the seeds or anything like that--we're trying to keep the hot in. Go crazy, up to 50% peppers is fine by me.

I once made a pint of this stuff with 5 large habaneros. Your pulse would literally quicken after the tiniest bit of it on a tortilla chip. A few bites and your thinking became more lucid. I figured if I had enough I could actually stop time.

(And yes, I know the name may not be gramatically correct Spanish, but that's part of the fun.)

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