Holy cow that's a lot of sauce! How long does it take you to eat that much?
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Well put me down for a couple bottles. I love new hot sauces.This is kind of my "test year" to see if there is enough interest to start production.
It is a fermented sauce kind of like Tabasco, just better flavor and more heat.
I've got a buddy who has been doing sauces for years (probably over 200 different batches, easily) and he has been nagging me for a few years to get a grower and certified kitchen in place to produce my sauces. This should put me on track to about 2,000 ounces, so about 200 10oz bottles. I think that's a good benchmark to see if there's enough interest.
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So is the pepper even remotely edible on its own???
That's why I asked. I absolutely love "hot" but this sounds absurd.I'd love to try some... damned acid reflux would make me pay dearly. Still... let me know when it's ready I'll splash some down (what used to be) the old iron gut.
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Wow!!!! I better wait for some reviews. Good work however. I hope you sell a million bottles!Absolutely not.
The ghost pepper is survivable, but unbearably painful. You can literally feel your entire G.I. tract as the pepper goes through.
Hiccups, sweating, possible vomiting, uncontrollable nose running, uncontrollable tears, uncontrollable drooling, hot flashes, and sweating..... Then the reaper is TWICE as hot.
I keep the sauces bearable with only about 20% of the pepper mash being the hot pepper, and the rest being either filler or flavor peppers. Then add in the liquid it is fermented in (sweet white wine in my case) and the vinegar it is finished with, and it ends being a good solid heat on the back end with phenomenal flavor throughout.
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I like some hot sauce but this sounds scary. .This is kind of my "test year" to see if there is enough interest to start production.
It is a fermented sauce kind of like Tabasco, just better flavor and more heat.
I've got a buddy who has been doing sauces for years (probably over 200 different batches, easily) and he has been nagging me for a few years to get a grower and certified kitchen in place to produce my sauces. This should put me on track to about 2,000 ounces, so about 200 10oz bottles. I think that's a good benchmark to see if there's enough interest.
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I like some hot sauce but this sounds scary. .
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I'd run 10 yards and need an oxygen tank. When I got home I took a big deep breath of oxygenated air! lolVery cool. I'm running a race at Breckenridge next weekend. Can't wait to get there.
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yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.I'd run 10 yards and need an oxygen tank. When I got home I took a big deep breath of oxygenated air! lol
Animal!! I've said it before and I'll say it again. Saddlehunter's Gladiator!!!yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.
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Wow! Hats off to you man!yeah this race is gonna suck in that respect. It's a Spartan beast so I'm expecting 15 miles and about 4-5000 get of elevation. Along with God knows how many obstacles.
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Get the man a SH helmet. Skip the ball cap!Animal!! I've said it before and I'll say it again. Saddlehunter's Gladiator!!!
Bahaha. AgreedGet the man a SH helmet. Skip the ball cap!