Some like it really hot, and some don’t, so if you’re looking to meet everyone’s expectations, try this one out. It’s cheesy, smoky, bacony, salty, and spicy. Served as an appetizer, or grill-side snack, I’d say that the whole just may be greater than the sum of it’s parts (I’m sorry bacon, but while you’re great alone, sometimes, you’re better when you’re working in a team). When these flavors are put together, they create something truly magical. So magical, that I’d like to share it with you. Let’s tunu!
On the Scoville heat unit scale, Habaneros (Capsicum chinense) register in a range of 100,000 – 350,000 Scoville heat units (SHUs). What that means, is that the oil obtained from the extract of a habanero must be diluted at least 100,000 times before the heat is barely detectable. The Jalapeno stands anywhere between 2500-5000 SHUs and based on that, the oil would need to be diluted at most around 5000 times. From a spiciness standpoint, the heat from this pepper is nothing compared to that of the Habanero. Click on the image below to see where other peppers stand on the scale. What’s your favorite?