The New Mexico Scorpion chile is a relatively new and extremely hot variety of chile pepper developed in New Mexico. Here are some key facts about this fiery pepper:
Origin and Development
The New Mexico Scorpion chile was developed by chile breeder Jim Duffy in collaboration with New Mexico State University’s Chile Pepper Institute. It’s a cross between the Trinidad Moruga Scorpion pepper and a New Mexico landrace variety.
Heat Level
The New Mexico Scorpion is known for its intense heat, with Scoville Heat Unit (SHU) ratings ranging from 1,000,000 to 1,200,000 SHU. This places it among the hottest peppers in the world, comparable to the original Trinidad Moruga Scorpion and slightly less hot than the Carolina Reaper.
Appearance and Flavor
- Shape: The peppers are typically small to medium-sized with a wrinkled, pockmarked surface and a distinctive scorpion-like tail.
- Color: They ripen from green to a bright red.
- Flavor: Despite its extreme heat, the New Mexico Scorpion is said to have a fruity, slightly sweet flavor profile when the initial heat subsides.
Culinary Uses
Due to its extreme heat, the New Mexico Scorpion is often used in very small quantities:- As a base for ultra-hot sauces
- In spice blends for adventurous heat lovers
- To add intense heat to dishes like chili or salsa
- In specialty food challenges at restaurants
Growing Conditions
Like other New Mexico chiles, the Scorpion variety thrives in the hot, dry climate of the American Southwest. It requires:- Full sun exposure
- Well-draining soil
- Consistent watering
- A long growing season to fully ripen
Handling Precautions
When working with New Mexico Scorpion chiles, extreme caution is necessary:- Always wear gloves and avoid touching your face or eyes
- Work in a well-ventilated area
- Consider wearing eye protection when cutting or processing these peppers
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