Personally I don’t understand heat without flavor… I get up to habanero heat level because there a very ‘floral’ flavor with a good kick. Above that the kick is before anything else and its just lost on me.
I’ve spent the last 8 years trying different methods and recipes (fermenting, smoking, etc) out for a good, easy, consistent hot sauce at the shop and I’ve finally settled on a cayenne one that is spicy & flavorful.
The key is to let it go in the blender for a long time to get the good consistency
We call Sriracha sauce Cock sauce because the original label is a rooster…and well…Pecker sauce is a riff off that…
Personally I don’t understand heat without flavor… I get up to habanero heat level because there a very ‘floral’ flavor with a good kick. Above that the kick is before anything else and its just lost on me.
I’ve spent the last 8 years trying different methods and recipes (fermenting, smoking, etc) out for a good, easy, consistent hot sauce at the shop and I’ve finally settled on a cayenne one that is spicy & flavorful.
The key is to let it go in the blender for a long time to get the good consistency
We call Sriracha sauce Cock sauce because the original label is a rooster…and well…Pecker sauce is a riff off that…
Yum! I’ll try this out. Thanks.