Village Idiot

MrCookingNurse

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

He's blocked you... >:)

Village Idiot

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

henapple said:

He's blocked you... >:)

Damn !  I thought I was blocking YOU, henapple.

henapple

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

MrCookingNurse

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

Village Idiot

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

MrCookingNurse

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

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

MrCookingNurse

Stupid thing still won't let me