Hi all, greetings from Queenslands sunny Gold Coast, I am a chef by trade and a mad sauce maker, I have recently finished making a mash style choc habenero sauce, passed it around a few of my mates different kitchens..................well the orders are a coming. I am also into my second growing season, Have got a dozen Jalokias in and on there way(got to love Queenslands weather), and a heap of choc habs have just germinated, I also have a doz piemento de padron on the go.............has any tried these, they are unbelievable, just pan fried in olive oil and sprinkled with sea salt..........a wonderful tapa to have with a couple of quiet bevvys.
Well thats me, I am looking foward to trying the Jalokias when ready, I think I might also have to plant a couple of the other hotties Nagas, Trinadad scorps etc, as I have some great ideas for super hot sauces.
Kirk
Well thats me, I am looking foward to trying the Jalokias when ready, I think I might also have to plant a couple of the other hotties Nagas, Trinadad scorps etc, as I have some great ideas for super hot sauces.
Kirk
