Just finished making PIKA which is a hot salty sour relish from Curacao, Asian hot chili oil, and natto in proofer fingers crossed. Peppers been good to me this year.
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Pepperspalooza
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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PIKA Large sweet onion medium red onion small garlic head 100ml of apple cider vinegar. 5 Scottish bonnets w/o gills seeds. 4 Serrano peppers whole. Process in Cuisinart till diced add Salt to taste. Let meld on counter overnight.
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DiverDriver - how hot is that? Don't need the scale just: Super hot, really hot, hot, mildly hot, warm.
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Really hot but no next day hot. Like ears itch hot.
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