Hello from Tennessee!

G

Grashtrike

Ive been a big fan of hot sauce for a long time. I have a high tolerance for heat, so I enjoy much of the hotter peppers. Im looking to get a good recipe down. Im currently experimenting with fermenting, but reading about all of the nasties has made me really gun-shy. Im thinking of doing unfermented first, then transitioning to fermented once I have a better understanding of what Im doing. Im having a hard time getting the hot peppers that I want, so I joined to pick the minds of veterans.
 
As a fellow hot sauce fan, I'm sad that I'm almost out of The Last Dab and can't order more. You should check that one out if you can, just don't pay a markup on it.

I only use hot sauce on burritos these days since there's nothing better than eating a fresh pepper.
 
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