Across the spectrum of chile colours, the brown or “Chocolate” varieties are the most rare, exotic and perhaps the most misunderstood. They are pod for pod among the hottest of the colours in each cultivar.
The Trinidad Dougla has the narrowest band between low and high SHU in tests performed by the Chile Pepper Institute at NMSU. CaJohn has put these pods together to create a giant of heat and flavour that will surely please the experienced Chilehead, and intimidate those with an everyday palate.
Beware of Leviathan, it lures you in with the call of “Chocolate,” but this sauce is not for the top of your ice cream.
Ingredients: Chocolate 7-Pot, Chocolate Bhut Jolokia, Chocolate Habanero, Chocolate Scotch Bonnet, Trinidad Dugla, Distilled Vinegar, Apple Cider Vinegar, Garlic Powder, Salt, Cane Sugar, Lemon Extract, Spices.