Malarky said:Welcome to the forum. I make my own sauce
Today I'm actually going to make a roasted tomatillo and green baccatum sauce and see how it goes.
Pinch of salt, little garlic, little lime. Only enough vinegar to make the pH good.
Edit:Alright NYC, I see your favorite pepper is the habanero, I hope we can expand your horizon and turn you into a seed hoarding maniac like the rest of us.
My favorite might be habanero, but that doesn't mean that not all I like! I'm in Korea right now I've just fallen in love with this pepper called "Chenyeong Pepper." It's spicer than a jalapeno, but milder than a habanero. It's about 10,000 scovilles and it's delicious!!