Carolina Reaper Salsa

Carolina Reaper Salsa is our hottest Salsa we offer. With a wonderful mixture of tomatoes, onions, jalapeños, habaneros and of course Carolina Reaper Pepper, this mixture makes for a thrill with every bite! Give it a try, we triple dog dare ya!

Carolina Reaper Facts

From Wikipedia, the free encyclopedia

Carolina Reaper
Species	Capsicum chinense
Hybrid parentage	Naga Pepper x La Soufriere
Breeder	Ed Currie
Origin	Rock Hill, South Carolina, US
Heat	Exceptionally hot
Scoville scale	1,569,300 on average SHU

The Carolina Reaper, originally named the HP22B, is a cultivar of the Capsicum chinense plant. The pepper is red and gnarled, with a small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T".[2] Other varieties have been claimed to be spicier, but are not confirmed by Guinness.

Pungency

The sensory heat or pungency detected when consuming a Carolina Reaper derives from the density of capsaicinoids, particularly capsaicin, which relates directly to intensity of chili pepper heat and Scoville scale. Bred in a Rock Hill, South Carolina greenhouse by "Smokin" Ed Currie, proprietor of the PuckerButt Pepper Company in Fort Mill, the Carolina Reaper was certified as the world's hottest chili pepper by the Guinness World Records on 11 August 2017.The official Guinness World Record heat level was 1,641,183 Scoville Heat Units (SHU) in 2017, according to tests conducted by Winthrop University in South Carolina. The figure is an average for the tested batch; the hottest individual pepper was measured at 2.2 million SHU.

The crossbreed is between a "really nastily hot" La Soufriere pepper from the Caribbean island of St. Vincent and a Naga pepper from Pakistan, and is named 'Reaper' due to the shape of its tail. It has been described as having a fruity taste, with the initial bite being sweet and then immediately turning to "molten lava".