Try Turbo-1's Habanero Sauce - Hot Stuff!

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Turbo's habanero sauce is highly anticipated, with a simplified recipe that includes 12 chopped habaneros, garlic, vinegar, salt, sugar, and molasses, boiled and processed in jars. The discussion highlights a recent canning session where various peppers and garlic were combined to create a flavorful pepper relish, described as a hot and tasty condiment rather than a traditional sauce. The participants shared their experiences with gardening, canning, and the challenges of sourcing ingredients, particularly during peak canning season. There is enthusiasm for experimenting with different recipes, including green tomato salsa, and a desire to increase production for personal use and potential sales. The conversation reflects a strong community spirit, with neighbors exchanging produce and supporting each other's gardening efforts. Overall, the thread emphasizes the joy of home canning, the importance of fresh ingredients, and the satisfaction of creating unique, spicy condiments.
  • #301
Math Jeans said:
I'm sorry. That comment is just so funny in too many ways.

I'll try your advice, thanks.
Oops! I forgot to mention that crushed garlic and finely-minced onion have to be in the marinade, too. About the only things that I can cook without onions and garlic would be desserts, and my wife generally takes care of those.
 
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  • #302
turbo-1 said:
Oops! I forgot to mention that crushed garlic and finely-minced onion have to be in the marinade, too. About the only things that I can cook without onions and garlic would be desserts, and my wife generally takes care of those.

I thought that it was a given.
 
  • #303
Math Jeans said:
I thought that it was a given.
Yep! Not only that, if there is a spice that you have handy that worked well in a similar dish, you would be remiss not to add that too. My wife and I are like jazz musicians in the kitchen - improvise! The recipe is not a score to a classical piece - it is a chart, and you've got leeway to interpret it each and every time. If it doesn't come out the same, as Larry Correyell says on Fairyland "that's jazz".
 
  • #304
I got a couple of bottles of my favorite hot sauce in the mail yesterday so I am restocked.

I got the "Classic Red Creole Style Hot Pepper Sauce" and the "West Indies Creole Hot Pepper Sauce".

http://www.calantilles.com/images/newHSbottle/AllThree11-21-06.jpg

:!) Love this stuff!
 
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  • #305
MIH, there is a place in Ellsworth, ME called The Mex. I have heard OK reviews of their Mexican food, but have never eaten there. They have a bottled hot sauce that is killer, though. It is a thick brownish-green concoction that is made of 100% chilies. No vinegar, spices, etc - just chilies. They had a web-site once, but it was ill-behaved at best. You might want to give them a call and mail-order a bottle of that sauce. It's not as hairy as my jalapeno or habanero relishes, but it's quite tasty, and I used to use it in marinades, pizza sauces, and other stuff that needed a "kick" I think it's just called "The Mex Hot Sauce" and there is a cartoon of a frog on the label.
 
  • #306
Looks like it would be worth a try:
http://www.mainemade.com/images/profiles/mex/v_image_more.jpeg
 
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  • #307
Math Is Hard said:
I got a couple of bottles of my favorite hot sauce in the mail yesterday so I am restocked.

I got the "Classic Red Creole Style Hot Pepper Sauce" and the "West Indies Creole Hot Pepper Sauce".

http://www.calantilles.com/images/newHSbottle/AllThree11-21-06.jpg

:!) Love this stuff!
ooh, I've never seen that!

I used Tom Mattson's favorite hot sauce, Franks. It's mmmmm, mmmm good.
 
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  • #308
I like Frank's, too. It really livens up spaghetti.
 
  • #309
Math Is Hard said:
Looks like it would be worth a try:
http://www.mainemade.com/images/profiles/mex/v_image_more.jpeg
[/URL]

That's it! The bottle in the upper-left is the stuff. It's a bit thick and gloopy (is that a word?) and shouldn't be dashed onto stuff unless you're a chili-head, but it has a wonderful flavor. I no longer need this stuff to make sauces and hot dishes because I have much better concoctions of my own, but I used to swear by this hot sauce.
 
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  • #310
There was an article in our local paper this morning about a new place in Monroe, CT, called "The Angry Pepper" that carries over 400 varieties of hot sauces and has lots of them open for sampling. They're not set up for Internet sales yet, but anybody within striking distance who likes hot stuff should probably visit. It looks like only about 60-70 miles for Astronuc... A Pilgrimage!

http://www.theangrypepper.net/index.html
 
  • #311
Uh Oh. Tonight I watched them eating ghost peppers, supposedly the hottest peppers on earth.

The hottest Habaneros rate 580,000 on th scoville scale

Ghost peppers rate 1,001,304 on the scovil scale.

http://www.msnbc.msn.com/id/20058096/
 
  • #312
There was a NMSU report on these rascals a while back. It took them years to grow enough to get testable amounts of the peppers, so I guess Maine is probably out of the picture. I can make do with the varieties that grow well here.

I just dug out the LAST quart of dill-pickled jalapeno rings. Since my wife and I have started making the spicy little roll-ups in wonton wrappers, we have gone through those rings at a frightening pace. I am under orders to grow LOTS more jalapenos this summer, both for pickling and freezing.
 
  • #313
Well, gardening season is over, with very poor news on the pepper front. I got enough chilies (jalapeno and cayenne) to pickle with our dill cucumber pickles and a few more to freeze, but not enough to make salsas or chili relishes. I still have lots of jars from years past, so all is not lost, but I wanted to make more this year - especially with the bumper-crop of garlic. The garlic thrived in the cold, wet summer, but the chilies did very poorly - especially the habaneros, which stayed stunted and never flowered.
 
  • #314
wolram said:
The Naga
http://www.dryriverchillies.co.uk/naga.html

I have some on order.

Wolram, turbo-1, Astronuc,

I ordered some starter bhut jolokia plants/seeds last early spring (February). My starter plants got infested with aphids and even in a small green house (under heat mat with light, temps kept high 70's) did not make it. Then I tried starting my own, in March then again late April. In a south window under heat mat, plenty of sun, same result.

My plants never got bigger than the first picture below. The second picture is of a mature plant (never got one), the third of the peppers themselves. I bought my seeds/plants http://green2995.stores.yahoo.net/bhjoseandpl.html" and got about 80% germination rates. The seeds were fine, starter plants when I got them fine, and even with anti aphid soap did NOT make it. If you have any suggestions on how to keep them from not making it this year, I am all ears.

I posted a couple of funny YouTube links attempting to tough out eating them, first a guy then a girl, both college I assume.

http://video.google.com/videosearch?q=bhut+jolokia+funny&hl=en&emb=0&aq=7&oq=bhut+#q=bhut+jolokia+funny&hl=en&emb=0&aq=7&oq=bhut+&start=10&view=2&qvid=bhut+jolokia+funny&vid=4927541782175496922"

http://video.google.com/videosearch?q=bhut+jolokia+funny&hl=en&emb=0&aq=7&oq=bhut+#q=bhut+jolokia+funny&hl=en&emb=0&aq=7&oq=bhut+&start=10&view=2&qvid=bhut+jolokia+funny&vid=-8017739206808404426"

rhody...

jpwxe8.jpg

29lioeh.jpg

59ykhe.jpg
 
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  • #315
I have not tried to grow ghost peppers "yet" so I can't help you with tips. I intend to order some seeds this winter and start some in our mini-greenhouse to see what might come of them. Our last summer was so cold and wet that I got only a few jalapenos, cayennes, etc and no ripe habaneros. Sad! Luckily, I have made enough salsas and chili relishes in past years that we should make it through the next harvest OK, but I hope for a nice hot dry summer next year so I can catch up, canning several dozen jars of each.

Ghost peppers will be a limited experiment this time around. They thrive in India, and Maine is not a likely place to replicate that. Even researchers in New Mexico had a difficult time trying to get representative examples to grow over several seasons, so my work is cut out.
 
  • #316
turbo-1 said:
Ghost peppers will be a limited experiment this time around.
One of my work buddies bought 4 of them to try. Three dollars each shipped next day. I didn't try any but those that did said the taste wasn't all that good. They WERE very hot from their looks after eating just a sliver.
 
  • #317
rhody said:
The seeds were fine, starter plants when I got them fine, and even with anti aphid soap did NOT make it.
Anti-aphid soap is a joke, as is neem oil.

The only thing I've found that works is Ortho Max. Even better if you can find it is Ortho Rose and Garden.
 
  • #318
I once had a small corner of my garden infested with aphids. So borrowed my daughter's mosquito net (it used to be used as part of a rather elaborate room decoration, not so much for mosquitoes) and draped it over the infected plants.

I bought a small container of ladybugs, and released them under the mosquito net. After 24 hours I removed the net. The plants weren't totally clear of aphids but at least they were a lot healthier for the rest of the summer.
 
  • #319
lisab said:
I once had a small corner of my garden infested with aphids. So borrowed my daughter's mosquito net (it used to be used as part of a rather elaborate room decoration, not so much for mosquitoes) and draped it over the infected plants.

I bought a small container of ladybugs, and released them under the mosquito net. After 24 hours I removed the net. The plants weren't totally clear of aphids but at least they were a lot healthier for the rest of the summer.
My habaneros and jalapeños succumbed to aphids. Surprisingly, the ladybugs finally showed up only to go into hibernation for the winter. I suspect we have thousands of ladybugs under the siding of the house. Some manage to get into the house - and die. I found one and put it on a pepper plant, but it seemed to have disappeared.

It's interesting that aphids showed up at the end of the season, just when I started to bring the peppers inside.

The jalapeños did very well, but the habaneros weren't very productive this season. It was too cool.


I want to try Bhut jolokia next season.
 
  • #320
I was also hit unbelievably hard by aphids when I decided to pull some of my peppers in. I good spray with ortho max and zero aphids the next morning.
 
  • #321
I've found that Sevin works just a good as anything for aphids. I buy the liquid concentrate. Just a dab will do ya.
 
  • #322
First thanks for your suggestion Evo, I will try the Ortho Max as suggested for aphids.
Lisab, I may try the mosquito net/lady bug bomb if I get hit with them in addition, have a net for camping anyway, may as well put it too good use.

I just ran a search and came up with a link, http://userwebs.batnet.com/rwc-seed/Pepper.growing.tips.html" . Seems like I did everything the author said NOT to do last year. I used peat pots, and tap water, both no-no's and watered too much, contributing to fungus after seedlings came up. Only distilled water and recommended potting mix. I will correct this year. The author shows plant vigor in a few pictures and recommends, the following mix for peppers, Miracle Grow Orchid Mix and Organic choice, this produced the best results in his experiment. He recommends bone meal, which I shy away from (Mad Cow disease has been linked to it), to be safe I probably won't use that. My growing conditions were adequate last year, hopefully with this combination I/we will have better luck.

One more thing I learned last year was that bhut jolokia plants do not produce fruit if plant is kept above 95% F. Second, cross pollination occurs when the pollen is diluted with other pepper species in the area. Where I got my seeds they keep them isolated and under cover, so the plants are as potent as they can be.

Below is what I am told is the hottest sauce you can buy 1,500,000 scovile units...
Da Bomb, The Final Answer... just in case pepper growing is a flop next year.
I haven't tried it, pricey, and I can do better locally than the 35$ they are asking on-line for it. I apologize if someone already posted this picture. I didn't check the entire thread.

May I suggest we report back to this thread in the spring/early summer to update on our success or failures and the methods used ?

Thanks...

Rhody

[PLAIN]http://i50.tinypic.com/2mhc09g.jpg[/PLAIN]
 
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  • #323
2j9k6u.jpg


I said I would report back in the spring/early summer in the event that my attempt at growing these nasty little ghost peppers failed, well, I got an early Christmas windfall and bought a 2 oz bottle of "Da Bomb" and just for comparision, a larger bottle of Spontaneous Combustion, see pic above.

I went to the manufacturer's website, http://www.originaljuan.com/all_about_hot/" to measure the potency of the capsaicin in the sauce.

If you open the manufacturer's link, and scroll about half way down the page you will find a product called "The Source" rated at 7.1 million Scoville units, they list a price of $ 116.45. Are you kidding me ! Isn't this about the rating of military mace ? Sorry, I will pass on "The Source"...

In any event a taste test was conducted with "Da Bomb" with 2 co-workers, both who enjoy hot sauce. We dipped a pointed toothpick into the stuff, about the length of the tip of a dull pencil, wiped most of the excess off, then placed it on the center of our tongues. To me, the stuff smelled like some expensive fancy ink.

The hot took about two minutes to take full effect and lasted about 10 to 15 minutes. It is VERY HOT. Next, we tried Spontaneous Combustion and used ten times the amount and it was no big deal.

We used a minute amount and got a good effect, so a small drop or two in chili or other large dish will provide a nice bite. Pretty cost effective, at that rate the two ounce bottle should last a very long time. I can't imagine a few drops of the stuff slowly rolling down your throat through, we absorbed it with our tongues. I think that would have been tough to bear. BTW, a good potent crop of bhut jolokia peppers will register around one million scoville in comparision.

That's my story and I am sticking to it. Good luck if you decide to try it. I will report on flavor/hot with the bhut jolokia peppers if successful this summer.

Rhody...
 
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  • #324
I had a friend send me this and thought I would share the product (or chemical compound) versus scoville units with you. You can google the names of the providers if you want and order any of the products listed below. It is interesting to note that "hotness" appears to be a niche market and only supplied by a small number of vendors listed here:

I know of one PF member who claims to have tasted sauce in the 8 million range. One can only imagine... Not for me. I will stick with the Da Bomb sauce for now, have bhut jolokia plants/seeds on order http://green2995.stores.yahoo.net/bhjoseandpl.html". For those planning to order plants, now is the time, because suppliers sell out . I found this out last year the hard way, by beginning of March, all the plants are gone. Good luck if you decide to try it.

Rhody...

The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers, i.e. hot sauce. The scale is named after Wilbur Scoville who developed the test in 1912, for more information see Measuring Chilli Heat.

Scoville Heat Units Chilli Pepper / Hot Sauce
16,000,000 Pure capsaicin and Dihydrocapsaicin
16,000,000 Blair's 16 Million Reserve, from Gardner Resources, Inc.
16,000,000 Blair's 6 A.M., from Gardner Resources, Inc.
13,500,000 Blair's 2005 Halloween Reserve from Gardner Resources Inc.
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and Homocapsaicin
7,100,000 The Source, from Original Juan Specialty Foods
5,500,000 Blair's 5 A.M., from Gardner Resources Inc. - No Longer available
5,300,000 Police grade Pepper spray
4,000,000 Mad Dog 44 Magnum Pepper Extract, from Ashley Food Company, Inc.
4,000,000 Blair's 4 A.M., from Gardner Resources Inc. - No Longer available
2,000,000 Common Pepper spray
1,500,000 - 2,000,000 Blair's 3 A.M., from Gardner Resources Inc.
1,500,000 Da' Bomb The Final Answer, from Original Juan Specialty Food
1,100,000 Blair's Jersey Death from Gardner Resources Inc.
1,001,304 Naga-Bih Jolokia pepper
1,000,000 Cool Million Pepper Extract, from the Poison Pepper Co.
1,000,000 1 Million Scoville Pepper Extract, from Ashley Food Company, Inc.
923,000 The Dorset Naga Pepper, from Peppers by Post
855,000 (reported) The Naga Jolokia pepper (Capsicum frutescens), not confirmed
800,000 Satan's Blood, from Sauce Crafters Inc.
700,000 The Slap Heard Around the World, from Tiguana Flats
600,000 - 900,000 Blair's 2 A.M., from Gardner Resources, Inc.
600,000 Mad Dog 357 with Bullet Keychain, from Ashley Food Company
550,000 Blair's Mega Death Sauce, from Gardner Resources, Inc.
500,000 - 750,000 Dave's Insanity Private Reserve, from Dave's Gourmet (estimated)
500,000 Pure Cap, from Garden Row Foods
400,000 - 500,000 Spontaneous Combustion Powder, from Southwest Specialty Foods Inc.
357,000 Mad Dog 357 Hot Sauce, from Ashley Food Company
350,000 - 577,000 Red Savina habanero (Capsicum chinense Jacquin)
350,000 Marie Sharp's Belizian Heat, from Marie Sharp's Fine Foods, Ltd.
283,000 Blair's Possible Side Effects, from Gardner Resources, Inc.
250,000 Vicious Viper, from CaJohns Fiery Foods
250,000 Dave's Ultimate Insanity Sauce, from Dave's Gourmet (estimated)
234,000 Da' Bomb Ground Zero, from Original Juan Specialty Foods
225,000 You can't Handle this Hot Sauce, from Peppers
225,000 Not Cool Chocolate Habanero from Bahama Specialty Foods, Inc.
180,000 Dave's Insanity Sauce, from Dave's Gourmet (estimated)
175,000 Predator Great White Shark, from Peppers
150,000 Mad Dog Inferno Reserve, from Ashley Food Company
125,000 Crazy Jerry's Mustard Gas, from Crazy Jerry's, Inc.
119,700 Da' Bomb Beyond Insanity, from Original Juan Specialty Food
100,000 - 350,000 Habanero (Capsicum chinense Jacquin)
100,000 - 325,000 Scotch bonnet (Capsicum chinense)
100,000 - 225,000 Birds Eye pepper
100,000 - 200,000 Jamaican Hot pepper
100,000 - 125,000 Carolina Cayenne pepper
95,000 - 110,000 Bahamian pepper
90,000 Mad Dog Inferno, from Ashley Food Company
85,000 - 115,000 Tabiche pepper
75,000 - 80,000 Red Amazon Pepper
75,000 Chile-Today Red Amazon Powder, from Chile Today-Hot Tamale
50,000 - 100,000 Thai pepper (Capsicum annuum)
50,000 - 100,000 Chiltepin pepper
49,250 Blair's After Death Sauce, from Gardner Resources, Inc.
40,000 - 58,000 Piquin pepper
40,000 - 50,000 Super Chile pepper
40,000 - 50,000 Santaka pepper
33,390 Endorphin Rush Beyond Hot Sauce, from Garden Row Foods
30,000 - 49,999 Lottie's Original Barbados Red Hot, from Lottie's Island Flavours
30,000 - 50,000 Cayenne pepper (Capsicum baccatum and Capsicum frutescens)
30,000 - 50,000 Tabasco pepper (Capsicum frutescens)
15,000 - 30,000 de Arbol pepper
15,000 - 29,999 Lottie's Traditional Barbados Yellow, from Lottie's Island Flavours
12,000 - 30,000 Manzano pepper
11,600 El Yucateco XXXtra Hot Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
11,000 Crazy Jerry's Brain Damage, from Crazy Jerry's, Inc.
8,910 El Yucateco Green Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
7,000 - 8,000 TABASCO® brand Habanero Pepper Sauce, from McIlhenny Company
6,000 - 23,000 Serrano pepper
5,790 El Yucateco Red Chile Habanero, from El Yucateco Salsas Y Condimentos S.A. de C.V.
5,000 - 10,000 Hot Wax pepper
5,000 - 10,000 Chipotle, a Jalapeño pepper that has been smoked.
3,600 Cholula Hot Sauce, from Casa Cuervo S.A. de C.V.
3,400 El Yucateco Chipotle Hot Sauce, from El Yucateco Salsas Y Condimentos S.A. de C.V.
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Jalapeño (Capsicum annuum)
2,500 - 5,000 Guajilla pepper
2,500 - 5,000 Original TABASCO® brand Pepper Sauce, from McIlhenny Company
2.085 FRANK'S® REDHOT® XTRA Hot, from Reckitt Benckiser Inc.
1,500 - 2,500 TABASCO® brand Chipotle Pepper Sauce, from McIlhenny Company
1,200 - 2,400 TABASCO® brand Garlic Pepper Sauce, from McIlhenny Company
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Passila pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
747 Texas Pete®, from T.W. Garner Food Co.
700 - 1,000 Coronado pepper
600 - 1,200 TABASCO® brand Green Pepper Sauce, from McIlhenny Company
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
450 FRANK'S® REDHOT® Original, from Reckitt Benckiser Inc.
400 - 700 Santa Fe Grande pepper
100 - 600 TABASCO® brand SWEET & Spicy Pepper Sauce, from McIlhenny Company
100 - 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers.
100 - 500 Pimento
0 Sweet Bell pepper
 
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  • #325
I'd like to find out where my Habanero relish (made of Caribbean Reds) falls on the scale. After processing, boiling, and reducing, it has a rich taste, an immediate burn, and a delayed burn that will leave you sweating. My neighbor (a fan of some of my hot stuff) and my younger brother have never asked for refills. I'm the only one eating habanero relish around here. The last two years have been crap for gardening, so hopefully I can get a decent yield this season and can a nice batch.
 
  • #326
I need to try some of these you guys are posting. I ran out of Dave's Insanity Hot Sauce which wasn't too bad. I bought some new stuff that is made from habenjeros and says "one drop will do."

Sadly this stuff is less hot than Tabasco Sauce. :(
 
  • #327
My wife brought home some salsa that proudly claimed the "habanero" status on the label. It isn't as hot as our tomato-based jalapeno salsa. Consumer beware.

I don't pursue heat for the sake of heat, but I love gardening and I love cooking and canning, so it is pretty natural to want to see what I can pull off with my produce. Some of my habanero sauces are 'way too hot to be used as anything but ingredients in more complex dishes, but they are indispensable to my spaghetti and pizza sauces, and are the critical component to the marinade that I season and baste my grilled jumbo tiger shrimp with. Even people who say they have trouble with "hot" foods keep coming back. I can't afford to supply large family get-togethers with these - they go too fast, and the shrimp is $$$.
 
  • #328
turbo-1 said:
I'd like to find out where my Habanero relish (made of Caribbean Reds) falls on the scale.

From google search, "Dried samples of Caribbean Red measured 445000 Scoville units" link: http://www.tomatogrowers.com/hot.htm"

turbo-1 said:
I don't pursue heat for the sake of heat.

I agree with Turbo-1 here. I prefer to incorporate the stuff into recipe(s), (there are lots in this thread, I will try some) and experiment until I find a few that work for me.

Cooking (sauces, etc...) , combining is like physics in a way, a lot of thought, experimentation, creativity (no calculations... lol) and insight sometimes produces surprising rewards...

Rhody...:-p
 
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  • #329
rhody said:
I agree with Turbo-1 here. I prefer to incorporate the stuff into recipe(s), (there are lots in this thread, I will try some) and experiment until I find a few that work for me.

Cooking (sauces, etc...) , combining is like physics in a way, a lot of thought, experimentation, creativity (no calculations... lol) and insight sometimes produces surprising rewards...

Rhody...:-p
Re: creativity - Some of my "recipes" were quite accidental, and some needed a lot of trial-and-error. It took me many batches of pizza sauce to get the right combination. In contrast, my spicy shrimp marinade was a hit on the first go. My wife had bought a pound of jumbo tiger shrimp on sale and said that I should come up with a way to spice them up. I whipped up what I thought would be a nice marinade, and the next day, I grilled them in a "clamshell" wire basket while basting them with the left-over marinade. The two of us ate a pound of grilled shrimp in just a couple of minutes and my wife said "NEVER change that recipe". I had to write down the ingredients, so I would remember what I put in the marinade. There are no measurements on the "recipe" - I just go by feel, and it always comes out great.
 
  • #330
yeah, I just saw that 'oooooo, it's sooooo good' guy giving a recipe for a raspberry and jalapeno recipe--an odd mix
 

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