Using dehydrated peppers from this last season:
1 tbsp. each, coarse ground
Bhut Jolokia (Red)
Brown Moruga Scorpion
Large Scorpion (Red)
Reaper
7-Pot Primo
VV7 Scorpion
Place in 1 cup boilling water in Stainless Steel saucepan, cover, boil ten minutes, reduce to simmer for additional 20 minutes.
Add:
1/4 cup Lemon juice
1/4 cup Lime juice
2 tbsp. crushed garlic
1 tsp. raw Agave
Simmer 30 minutes.
Tranfer to blender, add 3 canned apricot halves and Liquefy.
Return to saucepan and add:
1/2 cup A.C.V.
1 tsp. sea salt
1/2 tsp. coarse ground black pepper
1/4 tsp. Turmeric
1/4 tsp. ground Ginger
1/4 tsp. Cumin
Simmer 30 minutes, uncovered to allow some evaporation of excess liquid.
Add 'secret ingredient' (Moruga Scorpion/Butch T extract tincure); about four or five drops.
3 five oz. woozys sterilized; pour sauce into woozys, place in water bath (loosely capped) for additional 30 minutes, remove from heat, tightly cap, let cool one hour, refrigerate.
1 tbsp. each, coarse ground
Bhut Jolokia (Red)
Brown Moruga Scorpion
Large Scorpion (Red)
Reaper
7-Pot Primo
VV7 Scorpion
Place in 1 cup boilling water in Stainless Steel saucepan, cover, boil ten minutes, reduce to simmer for additional 20 minutes.
Add:
1/4 cup Lemon juice
1/4 cup Lime juice
2 tbsp. crushed garlic
1 tsp. raw Agave
Simmer 30 minutes.
Tranfer to blender, add 3 canned apricot halves and Liquefy.
Return to saucepan and add:
1/2 cup A.C.V.
1 tsp. sea salt
1/2 tsp. coarse ground black pepper
1/4 tsp. Turmeric
1/4 tsp. ground Ginger
1/4 tsp. Cumin
Simmer 30 minutes, uncovered to allow some evaporation of excess liquid.
Add 'secret ingredient' (Moruga Scorpion/Butch T extract tincure); about four or five drops.
3 five oz. woozys sterilized; pour sauce into woozys, place in water bath (loosely capped) for additional 30 minutes, remove from heat, tightly cap, let cool one hour, refrigerate.
