>"world's spiciest pepper that isn't one of those weird pure-bred novelty ghost pepper thingies"
>casually available at domino's pizza and my local mexican place in sauce form
>doesn't fucking kill my tongue

wtf

oh yeah, fsr, never felt ANY mexican food i've eaten's "too spicy". and yes, i'm aware of the differences between real mexican and tex-mex (e.g. white cheese vs yellow cheese, texture/appearance/composition of tortillas, menu items).

i wonder how much of it has to do with the fact that i live in a fucking new jersey suburb, and nyc's widely held to be one of the worst metro areas for mexican food, compared to anywhere in the southwest or even fucking chicago.

the INDIAN food here's another story though.

(also sichuan chinese food, but they're a different story since they've got like a 2nd dimension of spiciness called "mala" going on, but i'm getting carried away.)

>>21492180 (OP)
wouldn't be surprised if the stuff they have at chains is diluted somehow. I make my own habanero hot sauce and that shit is hot as fuck. it will overwhelm you if you use too much. mind you I'm just a white boy, but I feel like my spice tolerance is decent.

The scotch bonnet is the good habanero

>>21492180 (OP)
Habeneros aren't even in the same family as the mega hot peppers like scorpion and carolina reaper etc though. That asid, I don't know what your complaint is. That it's not hot enough? Are you talking about the habeneros they sell in stores? They should at least be as hot or hotter than the jalapenos or cayennes... or are you complaining products that advertise it aren't hot enough? What's your deal?

>>21492180 (OP)
>makes a point
>"but um Im aware that there's mexican and tex mex"
>"and uh I don't live in a good area for it"
>"and of course how could I go a single post without couching my opinion with saying that chinese food has another dimension of spice"
Just make your fucking point and leave it at that you pussy. You're like those pissant food youtubers out there that does the same cowardly shit where they have to add 12 caveats to anything they say so that nobody yells at them.

>>21492197
>Habeneros aren't even in the same family as the mega hot peppers like scorpion and carolina reaper etc though
they are literally both capiscum chinense

>>21492180 (OP)
7pot varietals are WAY hotter than habs.

>>21492196
true
>>21492197
>>21492256
yeah but you can't buy your SMASHED & SLAMMED 5x inbred ghost reaper cross scovilemaxxed strains in the supermarket

>>21492298
Ive found ghost and reapers at whole foods before. Melissa's brand.

>>21492180 (OP)
try eat it just as is

>>21492180 (OP)
I hate the taste of jalapenos but love habaneros. What's up with that?

>>21492458
Jalapenos are picked unripe, so they end up tasting woody. Ripe (red) jalapenos have a much nicer flavor than green ones.

>>21492196
>The scotch bonnet is the good habanero

>>21492298
I've eaten ostensibly ghost pepper-flavored chips which taste similar to black pepper

Habanero is one of the best chilies. birds eye, habanero, cayenne, jalapenos.

>>21492458
Habaneros have a much more "fruitier" taste to them. It's why they pair so nice with other fruits like mango or pineapple.

>casually available at domino's pizza and my local mexican place in sauce form
yeah that's not fucking comparable it's just a name not actually the thing

>>21492462
I wonder if this is why I thought habaneros tasted best out of all hot peppers too because pretty much any other is eaten green. It's rare to see a red jalapeno.

>>21493452
This is true but peppers are technically fruits so I imagine they'd all have a big difference like green vs red bell peppers.

>>21492180 (OP)
Habs are pretty much the upper limit of my spice tolerance anything beyond that is just uncomfortable to eat
only exception is anything with szechaun peppercorns present because you basically can ignore the burning sensation because of the numbing effect of them