Friday, October 15, 2010
Four months ago, I introduced the Jalapeño to my stable of plants. Apparently, it was a Habanero. No big deal, right? Both have Mexican sounding names. Until you taste it. You know, I'm a big Siling Labuyo fan. On my happy trips to Chicken Bacolod, I always use about 3-5 pieces of Siling Labuyo for my sauce. Pretty hot. Siling Labuyo rates about 50,000-100,000 in the Scoville scale. However, Habanero rates 100,000-350,000. Case in point, I was eating Sinigang na Baboy last week. I put one crushed (pinatay na sili) Habanero in my patis sauce. Oh my mouth was burning for about half an hour with one Habanero! I was eating sweets and drinking water for the whole half hour after feeling the burn. And yet, it still didn't go away. That's a Habanero for you.