Pepper sauce

This is a very simple pepper sauce I made with some of the peppers from my garden. You can add many other ingredients to these but I like to preserve all the flavour and heat of the chiles. If you want you can keep both a thin liquid sauce and a thick paste. Both will be anywhere between mild to insanely hot depending on your preference. The sauces pictured are very hot (orange) and stupid insane hot (red).

Orange peppers: Roatan pumpkin habanero, aji lemon-drop, bulgarian carrot pepper, and the tiny yucatan white habanero.

Red peppers: Kaleidoscope, purple serano, F1 super chile, trinidad pimento, the tiny black pearls, and one moruga scorpion front and centre. You don’t want to put too many scorpions in, trust me.

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