ooh!
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oh my god, those look so good. my capsaicin tolerance isn't THAT high, so I have to use them sparingly, but a long time ago a coworker had a friend who'd grown a bunch of extra red and chocolate Trinidad Moruga Scorpions gave me some, and I made some great sauce with those.
IIRC I used mainly carrot, onion, ginger, garlic, and maybe some bell pepper for filler, so it was the kind of bright orange that animals in nature display as a "don't eat me, I'm poison" warning :-)
