First... pics. Finally. These are a few of the peppers I'm using. Again, Reapers and Scorpions with some Ghost, Red Habs, Bullet Habs (love these!), and pequin peppers. I didn't ferment because the fermenting apparatus is still in the mail. So, I built a pepper gastrique.
After that, I poured them in the onion, garlic and shallot saute. Added the tomato sauce, brown sugar, sat, molasses and blood orange juice.
I blended it next, and cracked my blender because I'm a dumb shit. But, it held together. I'm sure the micro pieces of glass won't affect anything.
As I won't be re-blending today, I'll let it slowly reduce.
My apartment smells like Satan himself made liberal use of the latrine.
So far it tastes sweet and then..... done.
