Author Topic: From harvest to sauce (Read 5090 times)

Madrasandy · « **on:** January 03, 2020, 10:08 AM »

Homemade extreme heat sauce, made from 3 month fermented superhots, roasted garlic and seasonings
Delicious but very very hot

curryhell · « **Reply #1 on:** January 03, 2020, 11:29 AM »

The fruits of your labour, and mightly fine it looks Andy. Wouldn't mind a bottle of that to splash over my donner

Madrasandy · « **Reply #2 on:** January 03, 2020, 11:40 AM »

The fruits of your labour, and mightly fine it looks Andy. Wouldn't mind a bottle of that to splash over my donner

I

Naga · « **Reply #3 on:** January 04, 2020, 10:14 AM »

Looks brilliant, Andy!

Madrasandy · « **Reply #4 on:** January 04, 2020, 10:17 AM »

Looks brilliant, Andy!

Cheers, I

curryhell · « **Reply #5 on:** January 04, 2020, 12:27 PM »

I'm so looking forward to this. Will make a nice change from the Viceroy "naga" sauce

Madrasandy · « **Reply #6 on:** January 05, 2020, 10:12 AM »

I'm so looking forward to this. Will make a nice change from the Viceroy "naga" sauce

It

Naga · « **Reply #7 on:** January 06, 2020, 09:44 AM »

Quote from: Naga on January 04, 2020, 10:14 AM
Looks brilliant, Andy!

Cheers, I