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Great descriptionCitizenKate wrote:Pulled a few Tabasco peppers from the garden for my "Tabasco Edition" of salsa.
I finally took a taste of one of the ripe ones. They totally burn the house down, but after the burn passes, there's a very interesting sweet/tangy thing going on, there, no green taste..
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Oh kid, those babies look dangerous! And homegrown stuff, at least around here, is wayyy hotter than the irrigated Kroger variety. My jalapeño peppers are ridic! Can't wait to see what you do with them! I froze my first go round of jalapeños....they are also prolific little buggers!CitizenKate wrote:Pulled a few Tabasco peppers from the garden for my "Tabasco Edition" of salsa.
I tasted one of the yellow/green ones last month, and it was a scorcher, really good, but had a slightly "green" tasting finish, as if you had taken a bite of a mature green tomato.
When I found out McIlhenny only uses the ripe red peppers for their famous pepper sauce, I finally took a taste of one of the ripe ones. They totally burn the house down, but after the burn passes, there's a very interesting sweet/tangy thing going on, there, no green taste... I definitely prefer the ripe ones. These are the only ones I'll be using for this batch of salsa.
Meanwhile, I got curious about how fermented pepper sauce is made, and found out it's not much unlike making sauerkraut, or any other fermented vegetable.
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