Try my Red Savina Habanero Hot Sauce recipe. The red savina pepper is a cultivar of the habanero. It once held the Guinness Record for the hottest chili pepper in the world, but was beaten by the Bhut Jolokia (Ghost Pepper), which trounced in heat. The red savina was created by Frank Garcia of GNS Spices in Walnut, California. He discovered it in a patch of Caribbean Red Habanero peppers when he noticed a particular plant had thicker, hotter pods. He selectively bred the red savina over a few years, resulting in the peppers we see today. It was the first habanero pepper to receive USDA plant-protection certification, and it has even been one of the major ingredients involved in creating police-grade pepper sprays - though for culinary use it often turns up in somewhat-safer chili powder and hot sauces. In 1994, Red Savina peppers were officially recognized as the world’s hottest pepper by the Guinness World Records, surpassing the previous record-holder, the habanero pepper. It is a robust fruit, with up to 50 fruits appearing per pepper plant. This flavor profile, along with their searing spiciness, makes them popular for adding a complex and fiery kick to dishes and hot sauces. The peppers are not usually eaten raw because of their extreme spiciness, but are used sparingly in various dishes, such as salsas, marinades, and hot sauces, for potent heat and flavor infusion.
