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Some inspiration for the new season...
- Thread starter Chilero
- Start date
I might, but this one was super simple.
My version of a sriracha - Trinidad sweets, roasted garlic, salt, water. Done.
The twist was I fermented and then rested it on whiskey staves for about a year.
It was so popular that I ran out in a week and barely got any for myself.
My version of a sriracha - Trinidad sweets, roasted garlic, salt, water. Done.
The twist was I fermented and then rested it on whiskey staves for about a year.
It was so popular that I ran out in a week and barely got any for myself.
jhc said:
Not really how I would describe it. The biggest effect I can honestly say, was that it mellowed out the astringent of the peppers and gave a sweet grainy taste? For lack of a better description.
I did some spicy dijon with Gin staves and it was much more pronounced.
The Hot Pepper said:
It looks like that doesn't it? Its actually just some pieces of charred oak from the whisky staves.
Chorizo857_62J said:
Thanks! I'm a big fan of the K.I.S.S. method.
Plus the trini sweets are soooo good, I didnt want to distract from them.
jhc said:
For sure! I have my order in already.
These peppers are some of my favorite because I grow and eat all of the hottest...but have trouble convincing people that the "supers" have good flavor.
Trinidad sweets, IMHO, have the taste of the supers, without the cover charge.
It's a gateway pepper...lol
Where do you order from?Chilero said:
For sure! I have my order in already.
These peppers are some of my favorite because I grow and eat all of the hottest...but have trouble convincing people that the "supers" have good flavor.
Trinidad sweets, IMHO, have the taste of the supers, without the cover charge.
It's a gateway pepper...lol
