Village Idiot

MrCookingNurse · September 2013

How long do you let the pepper sauce "age"? I've got some going now.

For some odd reason, the forum says I don't have permission to message you.

henapple · September 2013

He's blocked you... >:)

Village Idiot · September 2013

MCN,

I'd say about 3 months. Before I moved a couple of months ago, I had two chile pequin bushes. I'd start a batch when there were a bunch of ripe (red) ones on the bush. Then, as more became ripe, I'd add to the bottle. You can really go by smell. Uncork the bottle and sniff. If it smells hot or burns your eyes, it's ready.

Village Idiot · September 2013

henapple said:

He's blocked you... >:)

Damn ! I thought I was blocking YOU, henapple.

henapple · September 2013

This place used to be a lot nicer... I like it better now.

MrCookingNurse · September 2013

Ha thanks man. Recently I've been given a lot of peppers. Excited about trying some new recipes.

Village Idiot · September 2013

If they're hot, make pepper jelly. I made some out of serranos. Mahvelous !

MrCookingNurse · September 2013

I've had two people give me some peppers and they we're both poor historians. I can obviously tell which are jalapeños, bell's, and cayenne. But the ones in the picture I'm still not sure on. I've seen some long finger peppers that could be the red ones. And the little ones might be a Thai. But I don't know. They smell hot. The small ones are hard right now, almost waxy. Some have turned red but they are still hard. The bigger ones have a soft worn leather like skin.

Village Idiot · September 2013

There's only one way to tell. Man up and taste them. :-O :-&

MrCookingNurse · September 2013

Stupid thing still won't let me

Village Idiot

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