Asking for a death wish with pico de gallo?

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    Nov 30, 2011 2:19 AM GMT
    Haha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif
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    Nov 30, 2011 6:50 AM GMT
    I can't eat pico de gallo without heat. It's not worth eating otherwise! I mean, not even jalapeños are hot enough. There should be serranos at the very least!
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    Nov 30, 2011 3:40 PM GMT
    http://www.heavenlyheathotsauce.com/mm5/merchant.mvc?Screen=PROD&Store_Code=HH&Product_Code=HH031&Category_Code=&gclid=CKDEr7_Y3qwCFQfd4AodL2_rFA
    Try this...sparingly. A dot of it half the size of a dime packs enough heat to tip a cow.
    "Rated at 119,700 scoville units!"
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    Nov 30, 2011 3:42 PM GMT
    Ehh, I am a firm believer that things should not be overwhelmingly hot to the point where you can't taste any other flavors, and/or leaves you tongue and mouth feeling like you just slurped down a gallon of boiling water.
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    Nov 30, 2011 3:48 PM GMT
    I actually found that in a mexican diner in upstate New York. I ignorantly picked up a bottle because the salsa was too mild. Oh the horror.
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    Nov 30, 2011 3:54 PM GMT
    I'm not a fan of those hot sauces that are made simply for their heat factor because they often have no flavor at all. A lot of times just the tiniest dab leaves your mouth burning for like an hour even after downing milk or eating ice cream. It's quite an unpleasant experience.

    My pico de gallo last night was indeed hot thanks to the habaneros. But I think habaneros are the last straw where you can still get great flavor in addition to the spiciness.

    Funny how a lot of people are under the impression of Mexican food being spicy. Some dishes certainly can be, but they're nothing compared to some Korean, Indian, Thai, and Sichuan food.
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    Nov 30, 2011 4:16 PM GMT
    Agreed.
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    Dec 01, 2011 6:15 AM GMT
    pocketnico saidI'm not a fan of those hot sauces that are made simply for their heat factor because they often have no flavor at all. A lot of times just the tiniest dab leaves your mouth burning for like an hour even after downing milk or eating ice cream. It's quite an unpleasant experience.

    Have some orange juice instead.

    I like some heat in my food, but not to the point that I burn my mouth. Maybe just enough to where I can still enjoy the other flavors. And maybe if I start sweating when I eat something spicy, that's ok too.
  • johndubuque

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    Dec 01, 2011 6:26 AM GMT
    Sounds tasty pocketnico. I've grown habaneros and serranos in my garden and love the heat. Lately I've been putting hot sauce on popcorn.
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    Dec 01, 2011 6:46 AM GMT
    pocketnico saidHaha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif

    THAT SOUNDS SO GOOD

    The spicier, the better. If my lips don't feel like they're about to shrivel up and fall off, it's not spicy enough.

    johndubuqueSounds tasty pocketnico. I've grown habaneros and serranos in my garden and love the heat. Lately I've been putting hot sauce on popcorn.

    Why have I never thought to do this before? Is it better with or without butter? Salt or no salt? I gotta pick up some popcorn when I'm at the grocery store next...
  • johndubuque

    Posts: 319

    Dec 01, 2011 6:51 AM GMT
    Zettabyte said
    pocketnico saidHaha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif

    THAT SOUNDS SO GOOD

    The spicier, the better. If my lips don't feel like they're about to shrivel up and fall off, it's not spicy enough.

    johndubuqueSounds tasty pocketnico. I've grown habaneros and serranos in my garden and love the heat. Lately I've been putting hot sauce on popcorn.

    Why have I never thought to do this before? Is it better with or without butter? Salt or no salt? I gotta pick up some popcorn when I'm at the grocery store next...


    I've tried different combos. I like some butter and salt, but hot sauce can make up for low butter. I've also tried different oils to cook popcorn...mixing butter with sesame oil or bacon grease.
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    Dec 01, 2011 7:06 AM GMT
    pocketnico saidHaha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif


    Damn, that sounds good. I am getting a hard on just thinking about it (Food and sex are somehow linked in my brain, I think). I really miss serranos used for chilis rellenos. There is not a Mexican Restaurant in Spain that can get them. I do not know why they do not import them from Mexico.
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    Dec 01, 2011 7:11 AM GMT
    pocketnico saidFunny how a lot of people are under the impression of Mexican food being spicy. Some dishes certainly can be, but they're nothing compared to some Korean, Indian, Thai, and Sichuan food.


    Yeah, this is true. Lots of Mexican food is mild like huevos rancheros (and I ain't talkin ranchers balls, they are hot). One time I went into a VietNam restaurant in northern California and made a trip to Hell and back. Wow, talk about battery acid.
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    Dec 01, 2011 7:13 AM GMT
    alexander7 said
    pocketnico saidHaha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif


    Damn, that sounds good. I am getting a hard on just thinking about it (Food and sex are somehow linked in my brain, I think). I really miss serranos used for chilis rellenos. There is not a Mexican Restaurant in Spain that can get them. I do not know why they do not import them from Mexico.


    Caray, de veras no puedes encontrar nada en tu localidad?
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    Dec 01, 2011 7:19 AM GMT
    pocketnico saidHaha. I love my pico de gallo (*giggles at the double meaning*) recipe these days. Last year I started making it with both habaneros and serranos. I made some tonight for my tostadas. Apparently I'm the only one in my family and circle of friends who can handle it with all the heat. Anyone else who tries it might not make it to the next day icon_eek.gif


    I really need to stop reading post this late that make me hungry, now my stomach is mad and my tastebuds causing my mouth to salivate
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    Dec 01, 2011 7:24 AM GMT
    @alexander7

    Me fijo en que vives en Torremolinos, Málaga. Eres malagueño/andaluz/español o te casaste con uno?