MacKenzie Posted May 11, 2018 Report Share Posted May 11, 2018 It looks and sounds fantastic, I'd like to smell those wood-chips a smokin. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 11, 2018 Report Share Posted May 11, 2018 Not sure how I missed this thread before. I assume these are the 3 hot sauces you sent me a sample of? You are correct about the red being very mild. I started by tasting the red. Basically fooled me into thinking the other 2 wouldn't be that hot. Yea I was wrong about that. Very tasty. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 11, 2018 Author Report Share Posted May 11, 2018 Yep, those be the ones. And the chocolate ghost one will definitely get your attention!! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 29, 2023 Author Report Share Posted November 29, 2023 This year's batch of aji yellow hot sauce. Didn't get many peppers this year, so only a couple of bottles of sauce - enough to get me by for a while. I still have a couple of bottles of last year's batch. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 30, 2023 Report Share Posted November 30, 2023 Yum. Do you sieve out the seeds or do you whizz so well that they disappear @tony b Quote Link to comment Share on other sites More sharing options...
tony b Posted November 30, 2023 Author Report Share Posted November 30, 2023 2 hours ago, tekobo said: Yum. Do you sieve out the seeds or do you whizz so well that they disappear @tony b I ferment with the seeds. They just get blasted in the blender and then the mash gets sieved before I add the vinegar and bottle. 1 Quote Link to comment Share on other sites More sharing options...
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