Quote:
Originally Posted by pnoon
Too hot for my tastes.
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Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.
You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.
Quote:
Originally Posted by pnoon
I'll use Franks, tobacco, cayenne, or any number of chili powders.
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That's hardcore. CC or NC? I hear Nicaraguan is hotter.