Hello Heatseekers from SE Indiana

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Chasin Capsaicin

My name is Mark & I am am 43 and I love any heat producing food. My Aunt Ruth is to blame for the start of this. My mother further fueled it by telling me that my grandpa whom I never met (died before I was born) wouldn't sit down for a meal unless he had peppers on his plate. I'm to blame because I liked to show off and tempt my friends. I travel about 3/4 of the year and get to visit Hot Sauce Shops to see & taste a wide variety of sauces, relishes and peppers. I have decided heat is nice but flavor is king, otherwise I should just toss a charcoal brickette in my mouth. I still use the simple vinegar/water/sugar & salt recipe that my aunt gave me for my peppers from Habs to Hungarians. I'm still new to the game and have not been real successful at canning sauces and relishes but would love to put some up next year. Space is limited my pepper bed was only 4x12 this year, bigger next season? I will keep an eye on this site for recipes and ideas & suggestions.
 
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