"MikeCT" wrote:

Any chilli recommendations for
next year would be most welcome. TIA

I once made a Habenero hot sauce very simply:

Something under a liter of cider vinegar in which a bunch of peeled garlic
cloves had been soaked overnight*
A big handful of dried Habeneros thrown in same.
Whizzed in the blender to make a smooth liquid.

That's it.

Hot, flavorful, all that stuff.

*So the garlic could be safely stored in olive oil; the acidity is needed
to avoid unpleasant results, like death from botulism.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G