Okay. This is recipe is going to be an odd duck. My main interests are historical recipes, no-waste recipes, using every part of an animal-recipes, frugal and budget dishes (but these often all intertwine). But I have a major hot tooth. Behind the scenes I’m secretly ruining all these dishes with loads of hot sauce between taking pictures and eating it.

So I want to share my favourite hot soup I perfected over years to my own taste for fellow hotties.

Oh and well look at that; It’s frugal and budget! Muhaha! So it IS allowed on here.

Really gross fun fact; although it is really hot; for some reason you are not crying on the toilet the next day; even after consuming 4 servings… My spider-senses tell me it is due to the lack of actual pepper-seeds. I think. Or maybe the amount of water you take in at the same time… hmmm… Please tell me why if you are a biochemist or something.

The pepper used is a adjuma pepper which is 100,000 – 500,000 on the scoville scale. You can replace this pepper with the habanero, scotch bonnet, madame jeanette or red savina.

Edit: I thought I was being all really creative with this name. I later found out “liquid death” is the name of an awesome brand of mountain water. I should come up with a new name; or start making this soup solely with this brand of water; it has a matching skull..