The orange sauce is called "Jamaican Me Burn" and is made from scotch bonnets and Caribbean red habs. It also has some pineapple juice and toasted coconut. The red is a scorcher called "Smokey Bhut." It features bhuts, TSMB and home smoked Hawaiian salt (pecan/cherry). I think I will make my smoked sauces this way in the future, rather than smoke the peppers. I'm really happy with these two, and think they'll stay in the lineup next year.
These two made about 3.5 cases total and will be heading down to CA for Xmas gifts. I am now out of fresh peppers
However, I do have some puree and a few bags of frozen peppers if I get the itch to experiment before next summer. Thanks for looking!
These two made about 3.5 cases total and will be heading down to CA for Xmas gifts. I am now out of fresh peppers
However, I do have some puree and a few bags of frozen peppers if I get the itch to experiment before next summer. Thanks for looking!
Seriously they look great...good job!!!