Hot sauce

[Savage Bacon]

Sad news my friends, I haven't been able to find any hot peppers. And even tho I've been rationing the hot sauce that I still have, I'm almost out.

When peppers are available, I'm going to buy as much as i can.

The habanero sauce that I made is so good. I'm going to try different recipes, but I'm also going to duplicate this one again. The boss mixes in a bit of ranch to make a spicy diping sauce for wings. So good.

I picked up these seeds on the weekend. I'll be starting them soon.


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[walker1]

Fire in the hole part 2,3,4,5..... Always good when you do not have to depend on the store products. Just like smoking and curing bacon!!!!
Awesome!!!

[tbiddy]

I just finished watching the series Superhot: The Spicy World of Pepper People on Disney+. It’s basically about the search for the hottest pepper. It’s crazy what these guys eat. The Carolina Reaper is considered the hottest pepper. These guys eat peppers that are hotter than that and by the end of the 10 episodes they reveal what pepper is now the hottest in the world. I enjoy some spicy food but this is a whole new level.

[Savage Bacon]

Originally Posted by tbiddy

I just finished watching the series Superhot: The Spicy World of Pepper People on Disney+. It’s basically about the search for the hottest pepper. It’s crazy what these guys eat. The Carolina Reaper is considered the hottest pepper. These guys eat peppers that are hotter than that and by the end of the 10 episodes they reveal what pepper is now the hottest in the world. I enjoy some spicy food but this is a whole new level.

I was watching some YT videos on the fella that made the Carolina Reaper. To test his crop, he'd eat a pepper. I don't mind spicy, but there's no way I'm eating one of those.

I'll have to check out that series.

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[Vacation]

Hoopo fire sauce

[Savage Bacon]

Originally Posted by Vacation

Hoopo fire sauce

Names that reference a burning butt hole are funny, because it really happens.

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[Savage Bacon]

It's that time again fellas. This time we're making a green sauce. I'm making quite a bit because I hate running out.

5 lbs jalapeños
Onion
Garlic
Celery
Cilantro
Into the brine for 3 weeks or so.

It should be pretty mild compared to the habanero sauce, which we're almost out of. Rationing has been tough. And I need bigger jars.


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