I make a cherry base hot sauce using JALAPENO, SERRANO CAYENNE SCOTCH BONNET GHOST and RED CHILi PEPPERS. I picked all the ingredients before winter set in. Some of the peppers I froze, and others I dried. The frozen ones went into the pot of hot sauce early this morning along with the cherries. It yielded 16 quarts!~. YUMMY.
The dried peppers I put on the smoker for a while last night, roasted them in the oven this morning, and ground them all up to make my Hot Pepper.
The dried peppers I put on the smoker for a while last night, roasted them in the oven this morning, and ground them all up to make my Hot Pepper.
