keeperofsecrets
Full Fledged Farker
The first crop of the season. I will dehydrate to concentrate the heat, then add to my Zombie Sauce. There are about 20 more on the vine...
My Trinidad Scorpions turned red
- Thread starter keeperofsecrets
- Start date
LifeLongWNYer
Knows what a fatty is.
Nice, Keeper of Secrets....I wish I had your growing season. I'm just getting blossoms.
JBP
JBP
ShadowDriver
somebody shut me the fark up.
I'm sure we could quickly find ourselves in a "heated debate," but I really look forward to the photos of the end result - The Sauce!
As a fellow chili-head, I'm curious about the "base" of your sauce and the planned spices and whatnot. - Not trying to "pull back the curtain" too far... but... for those of us who'd try to follow a similar path... your recommendations would be most helpful and instructive.
A good product name is highly important, as is a good label... and it looks like you're well on your way. Though, I'd likely mess myself opening the bottle, as-is. :shock:
As a fellow chili-head, I'm curious about the "base" of your sauce and the planned spices and whatnot. - Not trying to "pull back the curtain" too far... but... for those of us who'd try to follow a similar path... your recommendations would be most helpful and instructive.
A good product name is highly important, as is a good label... and it looks like you're well on your way. Though, I'd likely mess myself opening the bottle, as-is. :shock:
keeperofsecrets
Full Fledged Farker
I take a sweet sauce as a base. My sauce is from scratch, inspired by a KC style sauce recipe I found at Amazingribs.com. Essentially I make a catsup based, heavy molasses sweet and sticky sauce and add 6 scorpion peppers (or Carolina reapers, or ghost peppers, cause let's face the fact: at that level of heat, there isn't much difference between them) and 6 habaneros plus 1/2 cup of spicy Chile powder per quart of sauce, and cook them in the sauce for about 30 minutes. I then take an immersion blender and render the whole chiles into the sauce. I tend to wear a respirator mask during the cooking process, so there's an experiential tip.
