My mouth is numb at the moment from tasting it,
:eek :dots
Looking good Allen but, you got to crank up that heat. :rockon :rockon :rockon
I had a patient give me 2 btl's of scotch bonnet peppers in rice vinegar. still have a full btl left 3-4 yrs later. I just use a tsp-tbsp to whatever I'm cooking to heat it up. I like it pretty spicy but won't attempt to eat a pepper whole.. that would burn you a new one then cauterize it closed on the way out. I also use it to make my own Thai fish sauce. also did the salsa thing when I had my garden, but it needed to be eaten quickly.
I always like to see your recipe posts Allen. :rockon I've got some just picked Habanaros coming down next week and am gonna make up a batch of this sauce. I tried them this last weekend and they've got some bite. :devil I love hot sauce and put it on everything but have come to enjoy a medium heat a little more lately. Good post! :toast
Ended up taking the rest of my peppers out the other day and making a huge batch. Ended up with well over a gallon of finished sauce. Turned out much hotter than my original trial run. Letting it sit for a few days really infused all the flavors. Not unbearably hot, and not a lingering hot either. Just perfect, imho. Still got another whole jug finished besides whats in this pic. Should make a nice few Christmas gifts. I'd rather get this as a gift than a pack of socks and underdraws
