Ten billion scovile units

Zippylip

My cayenne peppers are comming fast and furious,& they are :evil: hot! So I chopped about 30 of them into small pieces, they're soaking in vinegar for the next 2 days at which time I'll drain'm & add olive oil, they will be heating everything I cook for the next good chunck of time (once the fresh ones are gone of course):

Richard Fl

Looks like you have plenty of peppers. I like to take small hot chilies, usually birds beak, oriental, cut the stem off and place in a glass jar with rice wine vinegar almost to top of jar, couple ounces nam pla, Thai fish sauce or nuoc mam,vietnamese fish sauce, some cracked black pepper, little garlic and sugar are options. Let sit for a month or so in cabinet, then take stick blender and puree it thin. Great IMHO. Your method mixed with blender and then Evoo and balsamic vinegar would be great.