Search results

you take the hottest peppers available, lets just use nagas in our example, and the most concentrated alcohol you can find, lets just say rum, and puree the nagas , place into jar and cover with rum close lid and let sit overnight habs and vodka might work also but the above example is...

ok i decided i dont care and i drink now, happy now quebec fire? but in other words the thing i like best is baileys irish cream :):rolleyes:

i had made a fruity hot sauce and left it out of the fridge... when opened it (noncarbonated) it exploded like a shook up pepsi LOL apparently it had fermented when i wasnt looking... hot sauce is alive!, be afraid! :rolleyes:;)

ill trade for some chocolate hab seeds or pretty much anything i could use to spice up a sauce without thickening it:rolleyes::mouthonfire: the aji isnt cutting it by itself, flavorfull but not spicy enough so i would really appreciate a good trade!

get some fresh ripe nagas take the placenta out, paste it, paste the rest of the nagas and you will have a less hot sauce and a hotter sauce... maybe more taste in mild and more heat in hot? dont throw away the placenta just make it into a sauce without the other part of the peppers... that gets...

i tested the pepper by eating it... pretty hot,not like habs but hotter than the baseline jalapeno my dad brought them back fresh from arizona and he said the "pepper stand lady" had said it was her hottest so i ate a bite raw (there were quite a few) they were big and tasty, kinda pointed so i...

im new to this site, my mission,get some advice for hot sauce and spice my town up by starting a hot sauce store!!!!:hell::onfire::mouthonfire::cool: