Back in late June I got a couple of SFRB of assorted peppers from Wicked Mike. I got a bunch of MOA Scotch bonnets, some chocolate ghosts, douglahs, red brainstrains, and a few others and threw them into my grill pan to char on the grill (charcoal only in my house)
Still warm and into the blender with an onion and a head of roasted garlic and some salt
When I opened I tear gassed my house
Put it into the French press with some whey strained from some yogurt and let it ride for about a month.
I saw the French press thing in an issue of America's Test Kitchen. It keeps the mash below the liquid level and worked pretty well.
After that, I put it back into the blender to smooth it out and added a little white vinegar. I didn't test pH so I keep it in the fridge (the bottle isn't cool looking). It's hot! But that was the point
The charred peppers and roasted garlic are very pronounced. Hopefully I'll have enough of my own homegrowns in a few months to make another batch.
Still warm and into the blender with an onion and a head of roasted garlic and some salt
When I opened I tear gassed my house
Put it into the French press with some whey strained from some yogurt and let it ride for about a month.
I saw the French press thing in an issue of America's Test Kitchen. It keeps the mash below the liquid level and worked pretty well.
After that, I put it back into the blender to smooth it out and added a little white vinegar. I didn't test pH so I keep it in the fridge (the bottle isn't cool looking). It's hot! But that was the point
The charred peppers and roasted garlic are very pronounced. Hopefully I'll have enough of my own homegrowns in a few months to make another batch.