Quote:
Originally Posted by ScottinAtlanta
Worth is right. When my superhots get out of hand, I pick the lot and ferment them for 10 days, then bottle the sauce. Must have used about 15 pounds of pods that way. Gets rave reviews. This year, I flavored with mustard, orange juice, etc. The mustard flavor was the favorite.
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I cant imagine 15 pounds of super hots in the house, it's a wonder you didn't catch the place on fire.
Worth