Yeah it's not bad. I have had the red and yellow, me neighbor loves there sauces. I was thinking of making a pickled yellow scotch bonnets sauce. I have close to 2 pounds of pods growing in my grow room. Hoping they change color soon.I have had "Matouk's Salsa Picante Hot Pepper Sauce" from that link and it was plenty warm for a grocery store bought sauce at least for around here. I haven't had it for awhile but it recall it was a not bad sauce but a little salty but a good amount of heat.
im growing the yellow this year and there an OK pepper flavor-wise better than some annum species flavor is a bit delicate , there not very hot(that is for me) i would do a half vinegar half water mixture
salt,garlic,onion,Ball fruit fresh and sugar to your taste (if you wish)
pack them fresh in the jar cutting them open with all items mentioned
seal lids and scald jars for about 40 minutes, the will cook right in the jar and you wont loose any of the flavor
hope this helps
thanks your friend Joe
Excuse the likely dumb question because I'm REALLY new to all of this but, is this basically a "fastforward" of the pickling process?
Anything you wanna teach my man, lol! I'm so new to all of this. First year growing, canning, making sauces, the works. I've made a few hot sauces over the last few months but I'm still pretty new to that as well. But at the moment I'm just focusing on the pickling process.WHAT DID YOU WANNA KNOW THERE ARE A FEW METHODS
Anything you wanna teach my man, lol! I'm so new to all of this. First year growing, canning, making sauces, the works. I've made a few hot sauces over the last few months but I'm still pretty new to that as well. But at the moment I'm just focusing on the pickling process.