Extra Super Spicy Hot Ramen!
I usually have a steady diet of hot chili peppers or hot sauce in my personal food. In restaurants that I worked in, I had a reputation for cooking personal meals that were so spicy hot, that the other chefs were scared to even ask what I was eating.
One time in a Mexican seafood restaurant kitchen a waiter was watching me eat a few raw green hot chile peppers. The waiter asked what kind of peppers I was eating and how hot the chile peppers were. I responded by telling the waiter that the peppers were Carolina Red Chiles that were unripe and still green. After telling the waiter that these Carolina Red Chiles were very spicy hot and there was no way that he could handle eating one, the stage was set for a chile pepper eating challenge!
The waiter said that he would eat one of my home grown chile peppers if the Mexican cooks and myself would all pitch in and wager $10.00! The Mexican cooks looked at me with straight faces, because $10 is next to nothing, but a bet is a bet. I told the Mexican cooks to not even bother getting the money out of their pockets to cover the bet, because our side of the wager was a lock!
Carolina Red Chiles are not commercially marketed. They are relatively unknown and very little information is written about them. Carolina Reds are very spicy hot when they are ripe and red colored. When Carolina Reds are unripe and green, they actually are extra potent and they have a very intense tobacco flavor. Carolina Reds are long thin peppers that have inverted ends. The heat from a green colored Carolina Red is far more intense than a habanero pepper, because of the high amount of capsicum oil!
Once again, I warned the waiter about how there was no way that he could handle a Carolina Red, even though it was unripe. What I said only made the waiter angry enough to prove that he could conquer the chile pepper eating challenge!
The waiter tried to eat the entire green Carolina Red chile pepper at one time, because that was the stipulation of the hot pepper eating wager. He chewed the hot pepper a few times and tried to swallow the hot pepper, then a really strange look came over his face. The waiter ran to the kitchen sink and actually tried to force himself to expel the Carolina Red Pepper he just chewed, before he had to endure the long lasting burning sensation. Unfortunately for us, the waiter succeeded in expelling the hot green Carolina pepper and whatever else he ate for his last few meals. The sink looked like a catastrophe.
The Mexican cooks and I did not laugh. We just winked and kept on working, while the waiter was making loud dry heave sounds with his head in the sink. Then the chef came out of the office to see what the commotion was. I asked the big Mexican executive chef to check on the health of the waiter, because he ate one of my chile peppers.
The Mexican executive chef walked over to the water and started rubbing his hand on the waiter's back, just like the waiter was a little baby. He asked the waiter over and over if he was okay, in a tone of voice that sounded a daddy talking to a little baby! The Mexican chef was saying things like "Poor little baby! Do you want me to find your mommy? You poor little thing! Did those bad men give you a hot chile pepper? Awww ... Poor babeee ... Awww!"
The Mexican cooks and I could barely keep straight face at this point, but somehow we managed to keep our cool. After a chugging down a gallon and a half of cold water and a quart of milk, the waiter was finally able to respond to the chef and he gasped that he was okay. The sweaty pale looking waiter said that he had eaten a lot of chile peppers during his lifetime, but he had never eaten a chile pepper that had as much fiery spicy heat! My response to the waiter was, "Where is our money? You lost the bet!"
Later after the chile pepper incident was over, the big Mexican executive chef asked me what kind of chili pepper I gave "the little baby girl" waiter. I told the chef that it was a green unripe Carolina Red Pepper. He smiled and asked if he could have a few of my green Carolina Peppers to take home, so naturally I said sure!
Hot chile peppers are more than just spicy. They have medicinal properties. Hot chile peppers fight the effects rheumatism and arthritis. They also help to prevent ulcers and they are an immune system booster. Other medicinal effects include analgesic, antibiotic, anti parasitic and anti cancer properties. The health benefits are many, but the mood elevation from the endorphin rush is what keeps most hot chile pepper heads coming back for more.
Todays super hot chile pepper ramen noodle recipe is one of my favorites, because it is on the upper end of the Scoville heat range. The flavor is nice, if you can stand the spicy heat!
Extra Spicy Hot!
This recipe yields 1 portion.
Step 1: Heat a sauce pot over low heat.
Add 1 cup of water.
Add 1/2 cup of shrimp broth.
Add 1/3 cup of tomato puree.
Add 1 tablespoon of blended olive oil.
Step 2: Add 1 chopped fresh orange habanero pepper.
Add 1 crushed dried ghost pepper.
Add 10 dried chile pequin that are crushed. (Bird Peppers)
Add 1 crushed dried large chipotle pepper.
Add 1/4 teaspoon of dried ancho chile powder.
Add 1/4 teaspoon of Spanish Paprika.
Step 3: Add 1 pinch of garlic powder.
Add 1/4 teaspoon of onion powder.
Add 1/4 teaspoon of ground anatto.
Add 1/4 teaspoon of cumin.
Add 1 pinch of sea salt and black pepper.
Step 4: Simmer the dried peppers till they are reconstituted. (About 15 minutes)
Step 5: Remove the pot from the heat.
Let the sauce cool to less than 100ºF.
Use a blender or immersion blender to puree the sauce.
Step 6: Place the thin sauce in a small sauce pot over low heat.
Simmer and reduce till the sauce is a medium thin consistency that can coat a spoon. The volume should be about 1 cup.
Keep the sauce warm on a stove top.
Red Fire Devil Ramen Noodles with Shrimp and Pepitas:
Extra Spicy Hot!
This recipe yields 1 portion.
Step 1: Place a sauce pot over medium high heat.
Add 3 cups of water.
Bring the water to a boil.
Step 2: Add 1 portion of ramen noodles.
Boil till the ramen noodles are halfway cooked.
Step 3: Add 3 large peeled and deveined shrimp.
Boil till the noodles and shrimp are fully cooked.
Step 4: Drain the water off of the noodles and shrimp.
Step 5: Return the pot of noodles to low heat.
Add 1 cup of the Red Fire Devil Sauce.
Add 1 thick sliced plum tomato.
Add 1 teaspoon of lime juice.
Briefly simmer till the sauce warms. Stir occasionally.
Step 6: Remove the pan from the heat.
Use tongs to mound the ramen noodles in the center of a shallow noodle bowl.
Place the three shrimp around the ramen noodles.
Place the tomato slices on the noodles.
Step 7: Pour the remaining sauce in the pot over the noodles.
Sprinkle 2 bias sliced green onions over the noodles.
Sprinkle 2 tablespoons of pepitas (toasted calabaza seeds) over the noodles.
Garnish with a curly parsley sprig.
This extra spicy hot noodle bowl is meant to please hot chile pepper food fans. If you cannot take the spicy heat, then by all means, just skip over this fiery hot recipe!