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Cleaning out the freezer....time for saucing :hell: Loosely inspired by Stemwinder's "Smokin' Black Cherry Bourbon Sauce" 500g local black cherries 350g pepper mix: 200g chocolate bhuts, 100g douglahs and about 50g mixed black nagas and choc habs. 150ml bourbon 45g fresh ginger juice of 5...

Graps, red 7 pots, fresh ginger, lime juice, super hot chili vodka, ACV and brown sugar Cooking down Blended up 1.5 woozys first half bottle, went missing :beer: Great flavor with a sweet double burn -Peter

Another furious batch of a pineapple sauce with Red 7's :dance: keeping it simple Pineapple, red 7's, lime juice, garlic, brown-sugar, ACV and salt Cooking down : :cheers:licking After a quick whorl 11 woozys of pain :hell::ohmomma Turned out great...going to keep...

Turned the rest of AJ's scorpions into a pure scorpion thick sauce. Just scorpions, lime juice/vinegar and a bit of fresh local honey :onfire: 320g's of TS Cooking down.... After a quick whirl...oh ya 2.5 bottles of pure glory...little too thick for those woozy necks. Thanks again...

Just arrived from peppers.com, mix of natural sauces (mostly naga based) Sauces (from left to right) Acid Rain #10 Limited Edition: Hatari pepper, Habañero peppers, Piquin peppers, Ring of Fire, Peri-Peri, Tepin and Jalapeño peppers as well as garlic, ginger, spices, salt, lemon, lime and...

From the chat room this afternoon. Time stamp is in PST.(-8GMT) Captainpepper is referring to these posts that were removed http://www.thehotpepper.com/topic/22035-from-profanity/ http://www.thehotpepper.com/topic/22036-from-profanity/ Not sure where you want to go with this guys? Looks...

Got in that saucing mood today, so I went supermarket pepper hunting and came upon the happy surprise of decent quality Caribbean habs, for $3.50/pound :woohoo: Simple sauce 40 x Caribbean red habs (seeds included, the acid/cooking-down softened them up making them unnoticeable) 2 x carrots...

Currently there are 3 dried Bhuts and a Red 7 pot in the bottle. How long should I leave it to reach maximum heat? The Chili Head Shot Many thanks to Chris for the dried pods. -Peter

Just looking to pick up some dried Bhuts, and other superhots for chili infusions. So far, everywhere I have looked, all of the sellers seem a bit sketchy; using only, stock photos ect. Anyway what are some reliable people/sites for dried pods? :fireball: