Hi everyone!
I used to be a normal person who likes a few of the normal hot sauces and thought habaneros were exotic. 5 years ago I moved from California to Southern New Mexico and started eating everything with red or green chiles and lots of jalapeños. I got the serious pepper/ hot sauce bug bad after starting a new job where we test chiles for heat, color, etc.
So, now I've made 10 hot sauces and they are getting better as I learn more about what works together, thanks to reading this forum. I have my first pepper garden with some New Mexican type of peppers like Joe Parker and Sandia, serrano, habanero, Bhut Jolokia, and Trinidad Scorpions.
I'm looking forward to learning more and reading about all the cool things everyone on this forum does.
Thanks,
Tom Johnson
I used to be a normal person who likes a few of the normal hot sauces and thought habaneros were exotic. 5 years ago I moved from California to Southern New Mexico and started eating everything with red or green chiles and lots of jalapeños. I got the serious pepper/ hot sauce bug bad after starting a new job where we test chiles for heat, color, etc.
So, now I've made 10 hot sauces and they are getting better as I learn more about what works together, thanks to reading this forum. I have my first pepper garden with some New Mexican type of peppers like Joe Parker and Sandia, serrano, habanero, Bhut Jolokia, and Trinidad Scorpions.
I'm looking forward to learning more and reading about all the cool things everyone on this forum does.
Thanks,
Tom Johnson
from Denmark
