Started with ~5 gallons worth of peppers, most of which are pictured below:
Then mixed up 7 sauces. Mostly cooked stovetop with EVOO and salt then packed with ACV and (my first time using) Xantham Gum.
The Sauces:
Then mixed up 7 sauces. Mostly cooked stovetop with EVOO and salt then packed with ACV and (my first time using) Xantham Gum.
The Sauces:
- Habanero Mustard and carrot
- Scotch Bonnet & Yellow Moruga with white wine, white pepper, and celery
- Trinidad Moruga Scorpion and tomato garlic
- Chocolate Douglah and blackberry
- Bhut Jolokia and strawberry
- Misc. Bhut crosses & Jalapeno with sugar, white pepper, and celery
- Habanero berry