food Douglah X 7 Pot SR, Bulgarian Carrot, Jalabenero, Thai hybrid, Tomatillo salsa

Casper

Casper

I had a very small amount of salsa that I made last week with Bulgarian Carrot peppers and some heirloom tomatoes I grew. Not enough left to watch football with so I decided to add to it.  My buddy's buddy grew some beautiful tomatillos which I got my hands on and my other buddy gave me two romas from his garden so I went with it.  I also had a few fresh peppers still hanging in there in the fridge.  Of course I added a little red onion, salt, pepper, cumin and blended a bit of it for consistency.
 
Only one pepper that I used was a new one for me.  It's a gorgeous 7 pot Douglah x 7 pot SR provided by Vincent. So I tasted it to decide how much to use.  Man this pepper was hot.  Really smooth subdued flavor but hickuping hot.  This is the first pepper I have eaten in a while that actually feels like it burned my tongue in the after math, like I drank my coffee too hot.  The after taste was milky, creamy and smooth I loved it. So I decided to use it all, along with a jalabenero (vincent), Bulgarian Carrot, and a thai hybrid which I grew.
 

 

 
Overall Deliciously spicy Tomatillo Salsa.  Not for everyone...  
 
The Douglah x 7Pot SR I had from Silver Surfer was number one hot on my list of memorable hots.

That was a whole world of hot. I don't know if it was just an anomaly because I haven't had but one. However, the one I had stands head and shoulders above almost any other pepper I can think of. Judy's Brown Moruga was close, but there was just something about that cross that was different. The burn had a rolling cramping type quality (if you can call it that). There wasn't a spot it missed, and there were several that I've never had feel heat before that. It wasn't just the back of my throat, it was the bottom and sides. It wasn't just the top of my tongue, it was under it and on the bottom of my mouth not to mention the roof of my mouth, and my cheeks. My gums cramped. They didn't just burn, they effin' CRAMPED. I didn't know gums could cramp up. Plus, it lasted forever. It was twice the length of build, and then the peak didn't peak and head down, it just hung there. The next day I hadn't had anything hot yet, but out of the blue my lips were on fire. Never did figure that out, and haven't had it happen since. Not even after the Dollar Menu Dare 1/2 ounce powder challenge.

Keep in mind, I was no rookie at this when I had it. I'm good for at least two supers a day. Fresh, frozen, or dried. If they are fresh it's a stand alone deal usually for breakfast, and one for desert. When I don't have fresh, it's powder or flake, and not just a little. I load that stuff up. It's a regular part of my diet. I had years of pepper eating to compare it to. It just stood out.


But the taste was great!


Like I said, I don't know if they are all like that, or I just got the Mac Daddy pepper. But I hope they are. It was worth doing again. What a rush!

Salsa looks terrific!

Just realized if you got it from Vincent, it probably came from Silver Surfer's garden.

Awesome!
 
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