Ricky Spanish wrote:Jalapeño peppers?
Hey I actually know something.
Remember assateague and his super hot "Tomorrow Sauce" made from Trinidad scorpion peppers?
His recipe is so easy.
First you grow your own peppers so you can abuse them.
Yes. Don't water them a couple weeks before you harvest and your peppers are hotter.
Aw fuck half the recipe is missing. Add 1/4tsp CaCO3 granules per pint prior to adding brine. (Pickle crisp)
Sigh. From memory the brine is 50:50 water and vinegar.
Fill jars with cut peppers and brine. You boil the brine first then add to jars. Leave 3/4" head space. Tap the jars to get bubbles out then add more brine to 3/4" mark.
Assa knows his peppers.
I've used these pickled jalapeños in arkansas to make poppers on a catch n cook kind of thing. They travel well..
Canning salt is involved I better get assa to refresh my recipe.
We've had stuff in camp that a single drop of which could render a plate of jambalaya inedible. Had to be careful not to leave it on the table, least someone really hurt themselves. Make my sauce more pickled/vinegar than hot/pepper, thank you. Much prefer Crystal over Tabasco, which isn't real hot as such things go.