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Member Since 30 Jul 2013
Offline Last Active May 29 2019 08:20 AM
Just had my first ripe cumari du para for the year. Love these tasty little firecrackers! Updated 10 May · 1 comments

Community Stats

  • Group Members
  • Active Posts 2,168
  • Profile Views 22,289
  • Member Title Smokin' Hot
  • Age Age Unknown
  • Birthday September 14
  • Real Name
  • Gender
    Male Male
  • Location
    Maurice Louisiana
  • Occupation
  • Interests
    Fishing, shooting, cooking, cricket and rugby league
  • Biography
    Gday all. I'm an Aussie originally from the Brisbane area, now living in Louisiana. Been living here for 7 years and am loving it. Still fairly new to peppers, but learning heaps.

Food Stuff

  • Favorite Hot Pepper
    Scotch bonnets, Primo's, nagabrains, cumari du para and Jimmy Nardello
  • Favorite Hot Sauce
    Swampadelic and anything Lucky Dog Hot Sauce
  • Favorite Food
    All seafood-besides mussels.
  • Favorite BBQ Food
  • Favorite BBQ Sauce
    Super Spy Sauce Co's Bad Guy BBQ
  • Chili... Beans or No Beans?
    No Beans
  • Share a Recipe
    Homemade Nando's style sauce. This is a peri peri sauce used by a restaurant chain I loved in Australia called Nando's. I use thai chilli's, due to having no genuine peri peri chilli's. and substitute 2-3 bishop's crown peppers for the red bell pepper. I also usually add a red habanero or 2 for added heat.
    birds-eye red chillis
    (adjust spice level to your taste....2 will be mildly spicy whilst 6 will be very spicy)
    big red capsicum/bell-pepper
    juice of one lemon
    2 tbsp.
    paprika powder
    2 tsp.
    1 tbsp.
    1/2 tsp.
    red chilli powder
    1/2 cup
    (vegetable or olive)
    cloves of garlic
    4 tbsp.
    dark vinegar
    Blend until smooth, then refrigerate until needed. Marinade chicken overnight, reserving some sauce for additional basting/serving.

Growing Stuff

  • Seeds Available For Trade
    Pm me

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