Report on the grand experiment, ie hot sauce.

[flamin lib]

I let it steep for two days and then filtered it. It's a pale cloudy green, sort of avocado green.

By itself or on a cracker it's immediately hot and for the lack of a better term "bright" in flavor. The heat dissipated quickly and there is an under flavor of the peppers themselves, much like you'd get with bell peppers. The spices are subtle to the point of non existent. It isn't an unpleasant addition to crackers or other canape type food.

I tried it in a bowl of tortilla soup; chicken based spiced with cumin, cilantro, crushed chips and garnished with avocado and tomato. It took quite a lot to be noticed, a tablespoon at least. The volume allowed the fruity pepper flavor to come through and the heat was very mild. It had an overall warmth in my mouth that maintained a level of heat instead of building. Again, not an unpleasant addition. I think that by the time I built sufficient heat in the dish the pepper flavor would have been too much.

While I don't enjoy the "blow the top of your head off" sauces this one was definitely too mild in food.

I think I need to up the ante on heat and to try scotch bonnet peppers for the next experiment.

Next question is how long will it last? Will the vinegar and the alcohol from the rum provide enough curative to prevent it going bad in the refrigerator. Time will tell.

[yellerpup]

1. Worthy experiment!

I bow down!

[pleah]

2. It sounds great to me.

Hot, but not burn your mouth up hot. Sounds good to me.

Congrats on your experiment.:toast: