Hi everyone,
My name is Charles and after my favourite hot sauce was discontinued, I decided that there was no time like the present to finally fulfil an ambition of mine, and make my own fermented hot sauce (in the hopes of recreating the discontinued sauce).
The discontinued sauce in question is the incredibly annoyingly named "Amazon Scotch Bonnet Sauce"... and no, it's not that Amazon but rather a variety of pepper produced by a company in Columbia. But I'm sure you can imagine what a nightmare it was looking for any remaining stock before it was gone!
Anyway, I joined this forum because I need some advice and because lurking has already been invaluable. So I'll see you in the threads!!
My name is Charles and after my favourite hot sauce was discontinued, I decided that there was no time like the present to finally fulfil an ambition of mine, and make my own fermented hot sauce (in the hopes of recreating the discontinued sauce).
The discontinued sauce in question is the incredibly annoyingly named "Amazon Scotch Bonnet Sauce"... and no, it's not that Amazon but rather a variety of pepper produced by a company in Columbia. But I'm sure you can imagine what a nightmare it was looking for any remaining stock before it was gone!
Anyway, I joined this forum because I need some advice and because lurking has already been invaluable. So I'll see you in the threads!!
