The World’s Hottest Corn Chips Challenge
These corn chips are infused with Chilli Seed Bank’s own triple pressed, A-grade Carolina Reaper, Scorpion and Bhut Jolokia puree, and finished with a dusting of Carolina Reaper powder to deliver explosive heat! They are the world’s hottest, after all.
They’re made using an ancient Aztec method developed some 3,500 years ago, called Nixtamalization. Locally grown wholegrain corn is soaked in alkali water (lime), washed and cooked before being ground into the delicious dough (masa) that makes the base of the corn chips. The authentic masa is then infused with Chilli Seed Bank’s super-hot puree, seasoned to perfection, and topped off with a dusting of Carolina Reaper powder for good measure!
How fast could you eat a whole box? Check out the L.O.F. World’s Hottest Corn Chips Challenge League Table.
Challengers
- Mike ‘turn up the heat’ Jolokia – 2 mins 25 secs
- Johnny Ondaspotti – 2 mins 39 secs
