Hot Sauce

[Niall Munnelly]

On Thu, Jun 05, 2008 at 10:57:03AM +0100, Chris Strellis wrote:
> > I make this once or twice a week, with the only variable
> > being the peppers I use.  Scotch bonnets for private
> > consumption, medium chili peppers for shared.  It will taste
> > a bit "green" at first, but it ages beautifully.  Even a day
> > makes a big difference.
> 
> Brave man with the Scotch Bonnets but you should also try the UK's
> finest, hottest chilli pepper the Dorset Naga!

Yeah, I've been waiting to try them for some time, but
haven't made the effort to buy them from the UK.

I've been eating hot peppers on all my food since I was eight or so.  My mouth and guts are pretty well inured to the heat, by now.  I raw scotch bonnets are no sweat on a sandwich, though I do seed the mfirst.  O, yeah - seed the peppers before you use them for hot sauce.

-- 
Yours,
Niall.
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