Mongoose
Full House
The one in the right could be IOC hot sauce!
We bring ours indoors every winter as they are in pots, guessing yours are in the ground?I'm in the process of growing my pappers again. Only 2 out of 10 bushes survived winter. It's not easy to live here....This is 6 months old fermentation jar.. Mostly habanero View attachment 670387
Nope, relocated to buckets and straight to celler. Unfortunately that was the last of mine habanero chocolate. I try to score some seeds but so far going with serrano.We bring ours indoors every winter as they are in pots, guessing yours are in the ground?
Any chance you share seeds? My top hot is habanero chocolate and the season was good, I managed to keep my bushes alive throughout winter and it payes off...@Darson ... we made something evil!!
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After 5 - 6 years next to each other in pots (we keep our plants alive year round indoors in the winter) @FordPickup92 just came back in and asked me... "BEN WHAT THE HELL IS THIS??"
Well... that is a Trinidad Scorpion crossed with Satan! (Carolina Reaper)
I need to get those pepper X's growing this winter and really make something evil in a few more years! Lol
Yes a Reaper Tail on a Scorpion... definitely not going to be friendly tasting!!
I let my peppers dry and then grind them but I can cut one and pull seeds and dry them for you. I don't know what to call this... I guarantee they are pure Evil!! The last batch I got from that plant was hotter than Carolina Reapers! They still looked like scorpions then... I am almost afraid of how hot this pepper is going to be!A
Any chance you share seeds? My top hot is habanero chocolate and the season was good, I managed to keep my bushes alive throughout winter and it payes off...
Sounds wicked hot! I love it. Apparently so do the poker chips! Lol!@Darson ... we made something evil!!
View attachment 772561
After 5 - 6 years next to each other in pots (we keep our plants alive year round indoors in the winter) @FordPickup92 just came back in and asked me... "BEN WHAT THE HELL IS THIS??"
Well... that is a Trinidad Scorpion crossed with Satan! (Carolina Reaper)
I need to get those pepper X's growing this winter and really make something evil in a few more years! Lol
Yes a Reaper Tail on a Scorpion... definitely not going to be friendly tasting!!
Much obliged.... Switching to PmI let my peppers dry and then grind them but I can cut one and pull seeds and dry them for you. I don't know what to call this... I guarantee they are pure Evil!! The last batch I got from that plant was hotter than Carolina Reapers! They still looked like scorpions then... I am almost afraid of how hot this pepper is going to be!
Full disclosure, I am not responsible if you grow Satans Colon from these seeds!! Lmao
Dave's is the first truly hot sauce I ever tried more than 20 years ago. It's stupid hot but it made with capsaicin extract and I don't buy any sauces that have extract in them. It's really too hot to use in any quantity so you can't really taste any flavour - just heat.What does everyone think of Dave's?
Is Chipotle Tabasco considered “hot” sauce? Or just sauce…… hmmmI like Tabasco but I like their company values even more. There are a couple of short docu type videos on their history, production etc that are worth a watch. I respect the hell out of a family owned company that has been around as long as they have!
Mostly just sauce lol not very hotIs Chipotle Tabasco considered “hot” sauce? Or just sauce…… hmmm
I've got such mixed feelings about tabasco sauce. Like I like it, and I use it pretty regularly, but I use it to add a flavor to a dish, not as a hot sauce. I never use them 'on top' of a dish, only when cooking. Like I use the regular stuff to add a vinegar flavor to a dish and I use the chipotle to add a smokey flavor to a dish. Neither of them is really very hot.Is Chipotle Tabasco considered “hot” sauce? Or just sauce…… hmmm
Cholula is great, I only hade basic version, never tried lime, garlic or Chipotle...I've got such mixed feelings about tabasco sauce. Like I like it, and I use it pretty regularly, but I use it to add a flavor to a dish, not as a hot sauce. I never use them 'on top' of a dish, only when cooking. Like I use the regular stuff to add a vinegar flavor to a dish and I use the chipotle to add a smokey flavor to a dish. Neither of them is really very hot.
I like cholula at this point for 'on top'. It isn't the best or my favorite, but it's super easy to find anywhere and I know what I'm getting into.
Send your sauces to me.I need to find a source for cheap squeeze bottles that I can sterilize and hot fill.
I am not sure if that wouldn't require tantalizing (double sterilization process)I've made a new discovery - you can add potato to hot sauce and it doesn't really impact the flavour but you get thickness like ketchup. I'm now in the midst of making a ton of thick sauces - this is so much fun! The only problem is bottling them. I need to find a source for cheap squeeze bottles that I can sterilize and hot fill.
I've made a new discovery - you can add potato to hot sauce and it doesn't really impact the flavour but you get thickness like ketchup. I'm now in the midst of making a ton of thick sauces - this is so much fun! The only problem is bottling them. I need to find a source for cheap squeeze bottles that I can sterilize and hot fill.
I blend first then cook, strain and hot bottle.Do you cook the potato, or any other ingredients, before blending?