Originally Posted by CraigC
I'll take one of each! How did you process them? Did you make a mash and let it ferment or do it as a "fresh" sauce?
I'd also like to know how you make them.
A recipe and technique would be nice to see.
I make hot sauce with what I can grow in my pathetic garden and am always looking for new hot sauce methods, ingredients, and recipes.
I tend to lean towards the mash and fermentation method.