Your email address will not be published. Thank you! Good food. Cajun Chef Louisiana Hot Sauce. We eat them with soups and stews, in sandwiches etc. I would recommend you cover the peppers and their stems with vinegar. I did not strain, choosing to leave the seeds in and using like salsa! Jeanne. I'm happy to help. Absolutely, Ann. Is this recipe good for that? Be sure you are only using 1 teaspoon of salt. Thanks for posting these terrific recipes, Mike. Can one used dried peppers in the winter when running out of hot sauce? Because of this, I am including both ways for you to make simple Louisiana Hot Sauce, with fermented peppers and fresh peppers. I have made Louisiana Hot Sauce from superhots and was quite happy with the results. Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. hope that helps. What I usually do is freeze my peppers as I harvest them until the end of the growing season and then make my sauces. What do you use to strain the sauce? Scott Gold/Thrillist. I love to add fresh garlic when preparing and I use apple cider vinegar. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. I hope this helps! For any of your readers who are looking for something a bit different, Ive had great results using lemon drop peppers in your unfermented sauce recipe. Enjoy!! If it isn't too thick, water isn't really needed, unless you'd like to use it. Hot Peppers In Vinegar- The easiest recipe out there. Be sure you are only using 1 teaspoon of salt. Lets talk about the biggest factors that will affect the outcome of your Louisiana hot sauce. I hope our younger gen will take heed to the many methods of storing food and enjoying the quality and variety of tastes year round. Spicy peppers will stay spicy in vinegar. Read full return policy Have one to sell? Thank you for this. Just be sure to use proper canning/jarring safety procedures. I am a happy affiliate. I would keep the recipe as it is. Wash the tabasco peppers and spread them out on a tea towel to dry. Wash and dry your cruet jar or any glass jar with a stopper. Still, I cannot be responsible for what you do in your personal kitchen. However, make sure the peppers are all submerged in vinegar. is this stuff GOOD! Greetings from Hungary! Enjoy! REPLY: Jennet, sorry to hear. Did you use nonchlorinated water? I hope I didn't miss a spot on that. Bruce Foods, manufacturer's of "Louisiana" brand products, offers a line of fresh, whole peppers for your cooking pleasures. You can also make another batch with no salt and combine them to dilute the salt content. All you need to do is rehydrate the peppers in hot water and/or vinegar, then proceed with the recipe. Yes, some people do that. Would I add it to the peppers to ferment or add it when I boil the mixture after fermentation? ALL. Great with soups or as a condiment in stews. Or, try adding in a hotter pepper or include a touch of spicy chili powder or flakes. 6oz Make a statement with our tabasco peppers in vinegar. Frog Bone Cajun Pepper Sauce Good people. Tabasco Peppers in Vinegar. This adds it before boiling. The best way to lower the heat is to dilute it with other ingredients, like tomato or milder peppers. Cant wait to try this tomorrow! This is awesome, and really easy to make. Also find a tiny bit of xanthum gum helps thicken and keeps the mix from separating. Not a significant source of other nutrients. Where can I find FDA guidelines for sterilization or pasturization? I make lots of fermented hot sauce every fall ( like right now) as my back yard garden produces lots of peppers. Sold out. Then, sterilize them. image of mime, landscape, Emblem Everything you need to know about emblems logaster emblem creator. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack. Victoria HEB plus! Will straight 5%vinegar cause the metal caps to rust and cause problems????? Enjoy! I am so happy to read this, Susan! Here you have the easiest recipe on the planet. What types of chili peppers will you use? I just finished a batch of fermented red serrano hot sauce. Should I be testing the pH level? Let me know how it turn out for you. How long will this last in the fridge with 4 ph or lower? Serving Size 100 g. Hot peppers in vinegar by LOUISIANA contains g of saturated fat and mg of cholesterol per serving. I've a query around fermenting mash, I've just harvested one of my Cayenne plants and put down a ferment for 2 weeks, my other plant is still mainly green but the peppers are turning. oz. Strain the solids out through a strainer and discard (or keep them for dehydrating they make great seasonings). Vinegar will eat a metal lid. Not as hot as my family would like, but I used up the peppers I had. The jars make a great gift for family or friends around holidays because they are gorgeous and colorful. from $3.99. This pepper is most commonly used as a garnish for tuna, chicken or garden salads, and as an ingredient in salsa. Add additional vinegar to get the perfect consistency / taste. Drop fresh peppers into the glass jar and then cover with vinegar. Learn how to make classic Louisiana hot sauce at home, either with fresh or fermented chili peppers. REPLY: Liz, 1 pound of peppers will yield about 2 cups of hot sauce. Related products Hot Sliced Jalapeo Peppers Cocktail Okra (Mild) Mild Tempero Peppers Sweet n' Hot Jalapeo Slices Over 100 years of experience Hi Mike, 6106 N. NAVARRO. Fill the jars with peppers, as many as they fit tight inside. You probably have your favorite brand. The jars do not need a water bath. What Kind Of Peppers Are In Louisiana Hot Sauce I am sure there are more out there, but you get the idea. Why would you start messing around with the easiest, most straightforward recipe you will ever get in your life? Keep up the awesome work! Different varieties produce different heat levels, which may very greatly from the milder ones at 3,500 S.U. Caitin, yes, it stops the fermenting process and will remove some of the probiotic benefits, but not the flavors. Hasnt been a good growing season here in Texas. Hi. You can chop them small and add them to a salad or a sandwich. Or, toss in some fresh pods with the dried. 9 PEPPERS DRAINED 30 g 1 g. Time to burn 13 calories from Hot Peppers In Vinegar. Great sauce! Have you ever tried to add a little yeast to start up the fermentation process. The Trappey's brand, which was introduced in 1898, has a Louisiana heritage. There are many Louisiana hot sauces on the market. No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food. Click below to see the list of authorized distributors. Thank you Mike! Activity Burn Off Time. The best ph meters that I recommend are from Thermoworks. Louisiana Tabasco Peppers in Vinegar - 6 oz (Pack of 2) Bundle with PrimeTime Direct Teaspoon Scoop 51. Help!!! Add to list. Can I use thawed peppers that I have frozen? This is the second time this has happened. I apologize for the confusion. Apple Cider Vinegar is quite fruity, and preferred for when youre seeking a fruity sweetness. Contains 4 key nutrients 2 vitamins minerals. Bill, not sure if you saw the note in the recipe about using only 1/2-1 teaspoon salt for the non-fermented version? According to the Wikipedia page for Louisiana Hot Sauce, the peppers used are long cayenne peppers. Tabasco Ingredients: What Makes This Hot Sauce Tick? I just made the quick, unfermented version of this and holy buckets it is SALTY! -- Mike from Chili Pepper Madness. Some people prefer to use the brine. Amount of fat in Hot Peppers in Vinegar. Or work them into different recipes. And other Southern dishes such as black eyed peas, Hopping john, fried catfish, red beans and rice or Texas pinto beans and ham hocks. Get yourself a ph meter from Thermoworks today, Swing Top Glass Bottles, 8.5 Ounce - Set of 4, Homemade Caribbean-Style Sweet Chili Sauce, https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/, https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/, Making Hot Sauce and Other Sauces from Dried Peppers, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pique-puerto-rican-hot-sauce/, https://www.nutrition.gov/subject/shopping-cooking-meal-planning/food-storage-and-preservation, http://nchfp.uga.edu/publications/publications_usda.html, https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/default.htm. Comment * document.getElementById("comment").setAttribute( "id", "a4b29dde4759aa6c942068dabab3e186" );document.getElementById("e198c1349a").setAttribute( "id", "comment" ); Mike is there any reason you cant use last years frozen peppers and make a small batches and just make more as needed. great one , eating last years and doing my first jar this week using my favorite skinny long pepper called garden salsa. I have made that update. Approximately how many cups are in a pound of tobasco peppers? Wash the peppers and remove the stems. Recipes doesnt say but since it doesnt say to seed the peppers, I assume we leave them? We got our start in 1928 in New Iberia, Louisiana, when we carefully selected the best peppers, combined them with vinegar and salt and left them to ferment during the aging process. Your cauliflower and carrots will be very spicy as they will take the taste of the peppers. I made the fresh version instead of the fermented version. -- Mike from Chili Pepper Madness. I do this all the time. If your hot sauce is not acidic enough, add more vinegar or citrus to bring the ph down. The peppers used in producing TABASCO Sauce are heirloom tabasco peppers that have been protected for nearly a century and a half by the McIlhenny family. The cayenne pepper is a staple in Southern cooking and is used in several Trappeys pepper sauces. The whey is a good way to kick start things. Sorry if I did not. Thanks for your input on this. Thai peppers are spicy chili peppers with a wide range of heat, and despite common belief, there is no single type of Thai pepper, with at least 79 separate varieties. Or, use an airlock or membrane for easier fermenting. Drop the red peppers in the clean jar and use the wooden chopstick to pack them to the bottom. Homemade sauces should be kept at 4.0 ph or below to keep longer term. document.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2020-2023Solerany The Restaurant. Louisiana Tabasco Peppers in Vinegar 6 fl oz. Amount of calories in Hot Peppers in Vinegar. Good luck with the crop! My husband tasted it about 10 minutes ago and is still making comments about how good it is and hes very picky :-). Like Crystal, Cajun Chef is a good "slather it on anything" sauce, due to its decent balance of flavor, without a ton of . Distilled white vinegar 2 tsp Salt 2 lb. I love the advice about lemon drop peppers. Its a gorgeous thing really, simplicity in its finest form, deliciousness delivered with only 3 ingredients Chili Peppers, Vinegar, and Salt. The red jalapeo is used in Trappeys pepper sauces because of its mature sweet taste. The serranos are long, slightly curved, bright green peppers with crisp, biting heat. Louisiana hot peppers in vinegar. Acid will help lower the pH and preserve the sauce. I hope this helps. Most of my go to purchased sauces are 2% sodium per tsp. Now Im looking at the mash and wondering how hard it will be to breath if I choose to dehydrate it in the house. Great stuff!!! They will not float if you put them right next to each other and as many as they fit without breaking them. You can try making another batch with mild bells, then combine them. Could I have added more vinegar to the peppers when simmering? Im not really sure if Mother made new batches or if she just continued to add vinegar to the same little peppers. Greetings, is less salt okay? My daughter loves them when the winter comes. $11.99 $ 11. ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. We like them in winter with hot soups and stews, but you can use them in many ways. Easy Louisiana Style Hot Pepper Sauce Recipe - MOON and spoon and yum If these things were optional, I would add them to the recipe.Also, when you add extra ingredients, you change the recipe and make it your own. If you are not going to use these peppers as a condiment, you will need to look for other ways to preserve them, as this recipe might not be for you. The pod of the okra is a tapering green fruit of two to four inches long. Make a statement with our tabasco peppers in vinegar. I have done this and it turned out fine. Servings: 6. Carefully selected long cayenne peppers are great. Louisiana Tabasco Peppers In Vinegar. Here is a link (affiliate): PH Meter for making hot sauce. Louisiana Brand Hot Sauce. This wrinkled, tapered and curved pepper is essential to salads and available in two varieties. This vinegar base lessens the heat impact of the tabasco peppers to such a degree that it's more like a spicy smack than a bold bang in overall heat. I do not recommend it. You probably have your favorite brand. You can usually find them in grocery stores. I'm sorry if this is a stupid question! It is amazing how many types of hot peppers are out there, so it looks like an excellent opportunity to clarify a few things. Could not believe how great tasting it turned out, and it gained a lot of heat compared to eating the peppers fresh, probably because I left all the seeds and membranes in the mix. See: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/, I'm never buying Tabasco again!!! Cool slightly then add to a food processor and process until smooth. I have a ton of dried peppers and this would be a great way to make use of them. 2 lbs B.C. With this method, the peppers last years on the shelves if you do not eat them all in one season. Schultz, do you mean for making hot sauce? $1499 ($0.83 / Fl Oz) Get Fast, Free Shipping with Amazon Prime FREE delivery May 30 - June 1 on orders shipped by Amazon over $25 Or fastest delivery May 25 - 26 Select delivery location Qty: 1 Buy Now Payment Secure transaction Ships from Amazon Sold by GroceryNow Returns Eligible for Refund or Replacement Payment Secure transaction Make southern pepper sauce by adding tabasco peppers in vinegar. Just a quick note that i just finished a small batch of fermented hot sauce based on the posted recipe and all I can say is WOW. Why do you cook the fermented version? I am just worried if it is spoiled and can cause any illness. I feel like Ive found a trove of kindred spirits. Sara, you can add water if you'd like to thin it out. REPLY: Nancy, yes! Trappeys products fall into two major categorieshigh quality peppers and hot sauces, including Trappeys Red Devil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! You can then shelf store until opened. Live Louisiana Crawfish for Sale | Cajun Crawfish Company. (You are killing me, people! Perhaps I need to make this more clear. $17.50 $ 17. While not a member of the pepper family, Trappeys cocktail okra varies from 0 S.U. You can shorten them, but you don't need to cut them completely. For a Serving Size of 9 pcs 57 g How many calories are in Hot Peppers in Vinegar. Add the chili peppers, 1 cup vinegar and 1/2-1 teaspoon salt to a pot and bring to a quick boil. I can't wait for my husband to make some! Ted, I use different strainers depending on the consistency I'm looking for. Dad would add a liberal amount of the juice to so many dishes such as black eye peas, pinto beans and especially cooked greens. Since it calls for 1 pound of peppers - I cut the recipe by 1/4. We are definitely kindred folk. Cool slightly then add to a food processor and process until smooth. Good times. Serving Size: 3 tbsp This soil bacteria could decimate tomatoes, peppers | Environment The peppers need to sit in vinegar for at least one month before they are ready to be consumed. Pickled cucumbers in vinegar- easy recipe. Sometimes I use both. 1 cup red wine vineger The Santa Fe Grande is a cross between the Floral Gem and the Hungarian Yellow Wax Hot Pepper. Can i just chop the peppers roughly before fermenting or should i run them in food processor? I understand that I have to rehydrate them. How do you test PH. for mild to 100 S.U. 8 cloves of garlic, minced Here in Minnesota, we have to take advantage of the short summers. How To Make Tabasco Sauce - SauceProClub.com Quick Question. It has a thicker consistency and a darker red color than Louisiana hot sauce. I followed you for dehydrating, but I used the peppers from the garden so jalapeo, poblano,green, banana. Im so glad I found this recipe! Buy Now Buy Local Nutrition Facts Serving Size: 3 tbsp Servings: 6 10 Calories Amount % Daily Value You can always process that sauce with another batch of peppers or other ingredients to dilute the saltiness. How To Make Louisiana Hot Sauce - SauceProClub.com I cant get them all to stay under, they keep floating up to the top even after I add more brine? Don, you are absolutely correct. Forget about Tabasco and sriracha sauces, this beats them by an exponential factor. I also threw in some sugar and garlic for more of a Sriracha style since it was thicker than I anticipated and it turned out great! I used 20 cayenne peppers, 2 habanero and 2 jalapenos. Pickup not available at Sacramento Supercenter Check availability nearby. What could be wrong? ? Have plenty of different peppers frozen whole in freezer. Who knew such magnificence was possible with only three ingredients?!? Can you use these peppers in a salad or on sandwiches? Crazy awesome! Amazing to find this site. It's really hot. I like to make several at the same time and have it on hand. They should all be submerged in vinegar. What sized jar do you use for this quantity of chillies? will be making this soon love hot sauces sooooooooooooo much also can you make healthy lemon herb hot sauce as it is my favourite sauce Thanks Ramya. The recipe is pretty forgiving, though, so if you're off a little bit, I'm sure it will be fine. These whole peppers are superb ingredients for stuffing your favorite meats. 13. If you boil the vinegar and add spices and garlic, it is not going to be my recipe anymore.I would suggest you look for a recipe that would tell you how to do what you want and skip this one. It's a delicious sauce though. I made this with the fresh chilis and it was great! In the pickled pepper state, the green tabasco Hot Peppers in Vinegar, as well as the juice, are used to spice up almost every meal. juice of 1 fresh lime. You might want to do an edit and fix that. Hot Peppers in Vinegar - Trappey's Products > Pickled Peppers > Hot Peppers in Vinegar Hot Peppers in Vinegar A Louisiana tradition since 1898. With its tangy and slightly sour taste, it is used most commonly on nachos, in salsa, stews, breads, sauces and dips, and chopped to mix with ground beef. Homemade Louisiana Hot Sauce Recipe - Chili Pepper Madness Heavenly flavour and heat!!! As mentioned, traditional peppers include cayenne, tabasco, and red jalapeno peppers, though this style recipe can be made with ANY chili pepper. Yes, the recipe is exactly for that. from $4.99. It is NOT for bell peppers, cauliflower, carrots, beans, or cucumbers. LA Gold. Details Select delivery location In Stock Qty: 1 Add to Cart Buy Now Payment Secure transaction Ships from CPGIO Sold by CPGIO Returns Eligible for Refund or Replacement Payment Secure transaction We work hard to protect your security and privacy. While the bacteria can remain present in the . The fresh pepper recipe calls for 3 tablespoons..I found out this is way too much. When the bottle is full, use a small funnel to pour in the vinegar. Heat Level: Medium, though you can up the heat factor with hotter peppers. When I sterilize the lids, I do not put them together with the jars. 2 tsp of sea salt REPLY: Awesome to meet you, CJ! Thanks! They also seem to be more sanitary, as you can sterilize them before. Please note that we are not currently authorizing 3rd party merchants to sell on Amazon. DPW, absolutely. Splash some on cooked greens to add some heat to your traditionalSouthern dishes. Our Louisiana Brand Tabasco Peppers in Vinegar provide the perfect finishing touch to salads, barbecue, and party food. Thank you! Roughly chop the chili peppers and add them to a pot with the salt and vinegar. Delivering Cajun Food Nationwide. here is the link that talks about not sterilizing the lids anymore, https://www.freshpreserving.com/canning-lids-101.html, 12 Ball Mason Jar with Lid - Regular Mouth - 16 oz by Jarden. Tried adding more vinegar, lemon juice and more sugar, frozen mango and frozen pineapple to cover the bitter aftertaste. Will heating it ruin some of the flavors it got during the ferment? Louisiana Hot Peppers In Vinegar - Solerany The Restaurant Red Wine Vinegar is made from fermented red wine, which will introduce a slightly fruity flavor to your sauce. Fingers crossed that the fermentation goes wellcant wait to check out the final product. Mike, I love your recipes! Trappey's products fall into two major categorieshigh quality peppers and hot sauces, including Trappey's Red Devil. The Farmers Market opens in June and closes at the beginning of October, soif I want to can vegetables for the cold days, this is the time. Louisiana Gold Horseradish Pepper Sauce 5 oz. Fermentation with that amount would be great, just wanted to check and see if that was a mistake? Thanks!! The green jalapeo is available whole and sliced in the Trappeys pickled pepper line and is used in Chef Magic Jalapeo pepper sauce. Consider them for a paste, for swirling into soups or stews, or for dehydrating to make seasonings. Mike - You Sir, are some kind of great American. Thanks! Reduce heat and simmer for 10 minutes to soften everything up. Ive been making our own hit sauce for a few years, using the fresh pepper style. Original Louisiana brand hot sauce used cayenne peppers, though Tabasco uses tabasco peppers, from which it coined its moniker. It was originally published on 9/29/17. -- Mike from Chili Pepper Madness. They're the perfect addition to make your soups, sauces, gravies and stews . -- Mike from Chili Pepper Madness. Hi, Jeanne. Yes, a bit of water or extra vinegar will thin the sauce out nicely. Botulinum is the most acutely lethal toxin known. Many asked me about the canning process for this recipe. Does the fresh version not call for any water? The fresh fruit is a staple in many Creole dishes like gumbo, and when okra is pickled it is often eaten right from the jar. Hello, Mike! Love it! My sauce came out delicious! You should be able to use refrigerated peppers. Petite banana peppers have no capsaicin, therefore no heat. These shiny, yellow peppers are available in Trappeys whole mild peppers or sliced hot rings. You would end up with different stages of the pickling process as you keep adding peppers to a jar with older peppers already marinating inside.You also create a great environment for bacteria to develop because you keep opening the sterilized jar to add more peppers.Solution: I would look for a smaller jar to preserve a small batch of peppers or find other ways to preserve just a few of them (you could dry or freeze them, for example). Enjoy, Ramya. I'd like to give this recipe a go this weekend and want to make sure I have everything I need . I'm surprised Thai chiles weren't mentioned. How funny, what started out as a southern condiment is now high end decor. Cherry peppers are dark green to red in color, and heat levels vary from no heat to 3,500 S.U. Just made the fermented (3 weeks) Louisiana for the third time with a glorious mix of homegrown chillies (birds eye, cayenne, jalapeo, sweet pepper) and apple cider vinegar. Ranking Louisiana Hot Sauces With the New Orleans Fire - Thrillist Hot Peppers In Vinegar by LOUISIANA. REPLY: Jennet, there are several possible reasons a ferment doesn't start. I encourage you to make it both ways and see which way you prefer. This recipe for preserving hot peppers in vinegar is one of the easiest recipes for canning I can think of. Thank you for your interest in joining Summit Hill Foods' family of retailers. The sauces taste really good but do you recommend freezing this way and making sauces? A rough chop is totally fine. These hot peppers preserved this way last many years in the jars, and they are used as a condiment for soups and stews. Hot Peppers in Vinegar Louisiana 6 oz. Maggie, the non-fermented version only calls for for 1 teaspoon of salt. Glad you enjoyed it. Required fields are marked *. I've been making hot sauce for 30 years. No, there is no need to keep them in the fridge. When I put it in the food processor, I had to add quite a bit of water to get it thin enough. Louisiana Brand Hot Sauce. It's the predominant ingredient and delivers a big bold tang to the red pepper mash used in the hot sauce. Louisiana hot peppers in vinegar. I JUST shot a video for this today. from $4.29. Just consider that your end flavor, color and heat will be affected by your chili pepper choices. I was just having a discussion with someone trying this with frozen peppers and he said it took a few days to see activity, but the fermenting worked just fine for him from frozen pods. Absolutely. Here is a very simple hot sauce recipe that you can use a base. As you posted before: "THAI PEPPER: MANY TYPES AND HEAT LEVELS I can be wrong on the times but the toxin is real. Best is to vacuum seal them to keep them as long as possible, and as fresh as possible. Sorry for all the questions all over the website. A starter is not necessary. Love it, but my family finds that it could be hotter. Bottle is 4.5 fluid ounces. Thanks! This is where your creativity comes into play, as well as your taste buds. I love it! Does using refrigerated peppers changed the likelihood that the pepper brine will ferment? Louisiana Hot Pepper Sauce. Isn't life complicated enough?). Notify me via e-mail if anyone answers my comment. Hi, Im Mike and I LOVE Spicy Food! I added garlic. This recipe is for hot peppers that are used as a condiment for your soups and stews during the cold season. Thank you. People use these peppers as a condiment to spice up their soups and stews. (here is the link for that: https://www.freshpreserving.com/canning-lids-101.html). I grew a mix of mild "Hatch-type" peppers from Sandia seed, all season they have been delicious, and now have a freezer full. Insert peppers one at a time into the bottle. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2023 Chili Pepper Madness. Enjoy! Yes, I would refrigerate the opened jar. But i ran out of it, both the sause and cayenne peppers, so i made it with brazilian starfish, which i had a lot. Great use for them! I made this recipe a month ago and it came out awesome. So, I am definitely giving this a try!! I couldn't find Cayenne peppers, so I made this with some BC Crimson Hots I found at the farmer's market. Use them to top burgers, dogs, etc. I am Gabriela and this is my virtual home.
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