Photo of the Day: Hot Sauce Time
Fresh picked HabaƱeros and a homegrown Thai/Cayenne cross that I call Hidden Lake Hot. Ferment them on oak for six months or so and, bang! Hot sauce!
Fresh picked HabaƱeros and a homegrown Thai/Cayenne cross that I call Hidden Lake Hot. Ferment them on oak for six months or so and, bang! Hot sauce!