The Scotch Bonnet Mustard (36,000 Scoville points) sauce arrived last night; so, before dabbing it (and possibly ruining) on my roast beef sandwich at lunch today, I poured some rather liberally onto a flour tortilla.
I have to admit that I was underwhelmed. It was spicy and hot, but I wouldn’t say it was 3 times the heat of my 14,300 Fiji Fire. I checked the ingredients and the scotch bonnet chili peppers are fourth largest ingredient. I did add generously to my sandwich and made it good and spicy, but it’s not close to blowing my doors off.
I’ll have to see what th