Sardine with HABANERO pepper XXL very hot 115gr (4 to 6 sardines)

4 to 5 sardines in extra virgin olive oil embellished with half a Habanero pepper: "it's really XXL!" Habanero pepper (Capsicum chinense) native to Mexico. It is cultivated for its fruits with a particularly pungent flavor. It is also called Antillean pepper or cabri pepper in Reunion. Its typical scent is irreplaceable in West Indian cuisine. On the Scoville scale, it is noted from 100,000 to 577,000 for some varieties. By comparison, tabasco sauce is noted 7000, cayenne pepper 30,000.