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Comment by PaulDavisThe1st | Hacker News Reader

> And most commonly-available salsas (even labeled "hot") tops out at not-actually-very-hot.

Yeah, that's what I always thought. Then I moved to New Mexico, and got my tongue, gums and throat handed to me on a plate.

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When I say "commonly-available", I mean "big national brands that you can find in a supermarket anywhere in the country". With less common/local brands, yeah, some are actually quite hot.

Please don't assume that other users here are all from US of A.

The same is true in Mexico

Gordon Ramsay did some food shows in India. In one of them there is a hot pepper eating contest. He tests and bows out. A woman won by eating the most in a given time (maybe a minute), she beat the other contestants but not the record; so to up it, she rubbed the peppers into her eyes to win a bonus prize. WTF!! The audience seemed to “appreciate” it.

Apparently there is a gene for pain sensitivity, this Norwegian talk show[1] hosts [2] got their tested and their sidekick has a higher tolerance for pain. They tested this by putting their hands above some tea lights from 9:30 onwards.

[1] https://www.youtube.com/watch?v=zQBs2xPDGKU (English subtitles available) [2] Incidentally they're the ones who made the hit "What Does the Fox Say?"

Which brand? “Red or Green?” Even Sadie’s is quite a bit hotter than anything I generally find in California.

XX Hot (cultivar) are particularly good - clocking in at 60k Scoville units

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