Harvested some premature tabasco peppers today and have some left over garlic cloves from the kimchee ferment. So I figured thin slice the garlic and add it to the tabasco/vinegar mixture. Have some dehydrated ghost peppers from last year I might throw a small chunk in there as well. Don't hurt to try right? Have Tabasco peppers coming out the ears and the second wave of blooms are setting in.
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Gonna to try to recreate Trappeys sauce(or make better)
- Thread starter TattooedBullfrog
- Start date
WarrantMan
eXtreme
It will be better than Trappey's.
I have made/make, use and share different variants of this type sauce. Grew up eating such sauces and consider it a "staple" product in my home. Keep experimenting and have fun with it! It always improves over time when the peppers properly leach their flavor and heat. Try it soon, then try it again much later. It will get better, and even some I've made with Thai hots that are a bit bitter at start, will "mellow" over time - in flavor but always retain the heat...
I have made/make, use and share different variants of this type sauce. Grew up eating such sauces and consider it a "staple" product in my home. Keep experimenting and have fun with it! It always improves over time when the peppers properly leach their flavor and heat. Try it soon, then try it again much later. It will get better, and even some I've made with Thai hots that are a bit bitter at start, will "mellow" over time - in flavor but always retain the heat...