So I found some supers labelled as red scorpion peppers at a somewhat local korean market.... extremely hot, pretty sure they're straight trinidad scorpions.... so they went into a sauce.... cut all 10 pods into rings and pieces.... went into a jar, topped with salt and dried italian seasoning followed by some garlic and some pineapple chunks and agave syrup.... topped it off with water, packed everything down and loosely covered it.
About 36 hours later, repacked it down and tightened the lid.... now to let it set....
Tasted what came out on the spoon, ouch.... when it is done, gonna add some lime juice and a mixture of white and apple cider vinegar, blend and then let it cook for a bit to thicken it up some....
About 36 hours later, repacked it down and tightened the lid.... now to let it set....
Tasted what came out on the spoon, ouch.... when it is done, gonna add some lime juice and a mixture of white and apple cider vinegar, blend and then let it cook for a bit to thicken it up some....
