Dairy products contain a protein called casein which is known to fight off spicy oils.Ĭhipotle says on its website: 'As it turns out, the best way to neutralize is with casein, which is the main protein found in, you know this one, milk.' I love cheese, and opt for a ton of it on my Chipotle order. The heat from the chips and salsa caused my face to heat up, as I could feel the fire forming around my forehead and cheeks This makes sense though, considering the other elements of the bowl. While it was still spicier than what I would be comfortable with, it tasted much better when mixed with the other ingredients. This is how I usually consume my Chipotle, so I at least had a comparison going in. The wrinkle this time, though, was that I went for the red salsa instead of my usual salsa verde. I ordered my usual, white rice, black beans, steak, tomato salsa, corn and extra cheese.
#Snl tiny balls full#
With my mouth on fire and my belly full of water, it was time to move to the burrito bowl. I could feel the flourishing heat across my forehead and cheeks.īy chip ten, I had to go to the kitchen and get a glass of water - which I had initially forgot to bring in my hubris leading up to this challenge. Unfortunately, I had ordered an entire bag of chips and still had a long way to go before I finished.īy around chip six my eyes felt like they were going to water and my nose became runny.
As I ate more chips, the effect of the spice became more severe. It also contains other regular spices such as salt, pepper and garlic, according to the company.ĭespite the blast of heat, the spice was bearable for the first few chips. The chemical is considered an irritant and neurotoxin in mammals, known to inflame flesh - like your tongue - when they come in contact. The peppers originated in Central and South America and are filled with the extract capsaicin. The Chipotle sauce uses dried red chilly peppers as its base. They had seemingly been set alight when I swallowed the chip and dip. I started thinking to myself, 'Oh I guess the people on the internet are making a mountain out of a molehill again'.Īfter a few seconds, I felt a blast of spice across the two edges of my tongue. I grabbed a crispy tortilla chip and scooped up a hefty serving of the red sauce.įor a few seconds after my first bite the spice felt ok. Initially thinking I could tackle the challenge without water, I eventually swallowed my pride and indulged myself CHIP AND DIP - MORE LIKE MORE LIKE INSANE AND PAIN! The burrito was much more manageable, though, likely because the spicy is drowned out by other ingredients like cheese and rice.
When eaten with chips the red salsa was unbearable after a few mouthfuls - even for a seasoned Mexican food eater like myself.Įven other colleagues - who claim to be spicy food connoisseurs - reported it was now too hot to tolerate. While it has a bit of a kick, it is nice and comfortable with the rest of my Chipotle order. To get a somewhat fair sample size, I visited two stores in the East Village and ordered two different items - the chip and hot dip and my favorite steak burrito bowl with a generous serving of spicy sauce. Scoville measurements gauge spiciness by measuring how the capsaicin within the pepper withstands being diluted by sugar water. 'However, we use dried red chili peppers sourced seasonally from varying regions that can have a range of different heat levels.'īut analysis has shown large variations in the spiciness levels sold at its restaurants, ranging from 2,730 to 3,420 Scoville units - which might explain some of the discrepancy customers are reporting. Both with the infamously spicy Tomatillo-Red Chili Salsaĭespite rampant speculation on social media, Chipotle told : 'Our recipe for tomatillo red-chili salsa has not changed. I ordered the steak burrito bowl and salsa and chips from two different Chipotle locations.
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