Havenwood Garden Hot Salsa

Havenwood Garden had a good season for tomatoes and with tomatoes comes salsa. What better way to spice up Havenwood Salsa than to add Havenwood Hot Peppers.
The salsa created by Annellies is really good and so she made a batch with the addition of a hot chili pepper. Other gardeners have tried a little pepper in their evening meal and they are mild enough to add a little edge, yet will not burn if used prudently. These are the small peppers, probably around the Jalapeno level..

The longer ones, around the Cayenne level haven’t yet been tested in the Havenwood Salsa, but I heard from an undisclosed source, that a pilot is in the works.

The salsa has been tested on fried eggs, a toasted bagel, fresh basil and fresh tomatoes and the feedback is impressive.

In time for Halloween?

Not normally associated with Halloween the aptly named Ghost Pepper is thriving and at last ripening in Havenwood Garden. WARNING! It is not a common garden pepper.

The ghost pepper,[2][3] also known as bhut jolokia (which literally means ghost chili in Assamese[4]), is an interspecific hybrid chili pepper cultivated in Northeast India.[5][6] It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich.[7]

In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was superseded by the Trinidad Scorpion Butch T pepper in 2011 and Carolina Reaper in 2013.[8] (Wikipedia)

So it is not the hottest in the world in 2020, but please do not touch it and certainly do not eat it. It is the same plot as the one pumpkin in the garden which IS in time for Halloween:-)