Hi all, I am getting back into making hot sauces after a long 10 yr hiatus. My current homemade batch is a combo of chipotle, ancho, pasilla, and guajillo peppers that I blend into a thick paste and smear over beef brisket, ribs, or any type of barbecue meat.
I've always had a taste for habanero (the flavor) as well, but I can't tolerate the heat yet.
I've always had a taste for habanero (the flavor) as well, but I can't tolerate the heat yet.
