Quote:
Originally Posted by Goodloe
Hey, Worth,
I'm going to make hot sauce out of my (still) fermenting Fataliis/Ghost peppers in a couple of weeks...when Bama Football is over for a while.
It seems like I saw another, more detailed, version of your process on here somewhere, but I can't seem to find it now...
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Ask for specifics and I will get back with you here or more than likely in a PM.
I will be happy to answer any of your questions.
Worth