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I love hot sauce, it’s just evil if someone did that to you.
Oh he warned me, he wasn't being evil at all but I was stupid and thought how bad could it be ? Yeah, well I found out... It took about 2 seconds to hit, I then ran to the shop bathroom and started flushing my mouth with water. That wasnt working so I actually started licking the concrete trying to scrape it off my tongue and that wasn't working. I ran back into the lunch room and he told me get some sugar.. I then ran thru the car dealership into the sales dept area where they had a coffee maker and I started stuffing my face and chewing on sugar packets paper and all. It took about 6 packets of sugar to calm it down ,then I looked around. I had salesmen, sales managers and customers all staring at me. I then, quietly and humbly walked back to the service dept. This hot sauce guy actually puts 5 drops of this lava on a hamburger and admitted to me that that he cannot taste food anymore and has to use the hot sauce to taste anything because he has been doing it for so long. I gotta tell you,, that's not going be my problem in my lifetime.
Start with a dab in stew or chili to test the heat and flavor. That’s how it starts… The first bottle of ElYucateco XXX lasted me a year. They now last me a week.@303hunter gave me a jar of Ghost Pepper sauce, i've yet to work up the courage to dive into it.
Habanero is the hottest I normally go.
@303hunter gave me a jar of Ghost Pepper sauce, i've yet to work up the courage to dive into it.
Habanero is the hottest I normally go.
Try fermenting some. It makes all the difference.@303hunter gave me a jar of Ghost Pepper sauce, i've yet to work up the courage to dive into it.
Habanero is the hottest I normally go.
What exactly did you try? About two weeks ago, we ground up some red habaneros and have been letting them ferment on the counter. We had a discussion today as one jar looked to be developing Kahn’s yeast (my mother thought it was mold, which is usually colorful) though it smelled like peppers. That got skimmed off and it’s finishing in the ridge, likely too cold. I view it as a big experiment.
65f plus should be good to go. Of course longer at lower temps.
The batch I gave you was six peppers in six pints, and it’s kinda mild by my standards. The latest batch is eight peppers in six pints. I just gave @Tommiegirl a taste of the new batch and she doesn’t want anymore.@303hunter gave me a jar of Ghost Pepper sauce, i've yet to work up the courage to dive into it.
Habanero is the hottest I normally go.
I’m thinking about starting some scotch bonnet seeds and trying them this year. They seem to be slightly less intense than habanero and more flavorful. The trick seems to be to ferment the peppers before making sauce for good flavor.
I’m thinking the same. We normally grow Mammoth Jalapenos, and I’m gonna figure out a happy medium between several different peppers.Well, shit fire and save your matches as they say.
I’m thinking about starting some scotch bonnet seeds and trying them this year. They seem to be slightly less intense than habanero and more flavorful. The trick seems to be to ferment the peppers before making sauce for good flavor.
Gravity sends them down, and they gotta come out somewhere. If you play, you gotta pay!Well, shit fire and save your matches as they say.
I’m thinking about starting some scotch bonnet seeds and trying them this year. They seem to be slightly less intense than habanero and more flavorful. The trick seems to be to ferment the peppers before making sauce for good flavor.
Of you get a chance, try Apex Wings habanero sauce. It tastes great and they don’t ferment it. They mix habanero, some jalapeño and a little of one of their other sauce in a blender. It’s thick like a salsa, and much hotter in the summer.Well, shit fire and save your matches as they say.
I’m thinking about starting some scotch bonnet seeds and trying them this year. They seem to be slightly less intense than habanero and more flavorful. The trick seems to be to ferment the peppers before making sauce for good flavor.