Well, yesterday we cooked this ferment (90 days) based on smoked peppers, Bhut Jolokia, Trinidad Scorion, 7pot. I used chinenses 50% and 50% several annuum. As added, had onion and carrot. When cooking 6 garlic cloves were added, and as I guessed garlic gave a boost to the incredible flavor.
A jar of 990cc, when pull the the cap, a incredible smoke smell out of there. My first time with smoked peppers.
I cooking the ferment and smoothie for a several minutes.
Before was bottled.
I designer too a laber for this sauce that I called "Smoked Ghost"
A jar of 990cc, when pull the the cap, a incredible smoke smell out of there. My first time with smoked peppers.
I cooking the ferment and smoothie for a several minutes.
Before was bottled.
I designer too a laber for this sauce that I called "Smoked Ghost"
