Making Apache Scorcher Habanero Hot Sauce
|Ripe and Unripe Red Savina Habaneros|
A few years ago I created an article at Wikihow about How to Make Habanero Pepper Mash. Maria says Wikihow reported 30,320 views so far. Scroll down in your browser to read it the steps. Please ignore the commercial ads interspersed in the article. You can see it here:
Also, you can see my steps in making a one-pound batch of the mash, with photos, here:
Earlier this month, I bottled the mash I made 10 years ago, adding a little cider vinegar to each bottle. I ordered some labels from Vistaprint.com Yesterday, the labels arrived and I stuck them on the bottles.
|About an ounce of Cider Vinegar + 4 ounces aged pepper mash per bottle.|
|Red Savina Habanero Hot Sauce - A 10-Year Labor of Love|
I put this info on Facebook to commemorate the hot sauce.
|The label I didn't print. See? I strive for political correctness... sometimes.|
I call this sauce "Apache Scorcher." I originally planned to put this label on it, but I thought Apache Torture might torturously offend some Apache. I also removed the appropriately valued price.
|Finished "Apache Scorcher" Red Savina Habanero Pepper Sauce, Aged Ten Years|
I have only 10 bottles of this extremely rare, tasty but tortuously scorching-hot sauce available. Write to me via http://bobhurt.com/contact.php if you want to order one. I accept Paypal donations.
Click here to Donate
Remember, I have only a LIMITED SUPPLY of this delicious sauce.
- NOT AVAILABLE IN STORES, and
- NOT FOR SALE ANYWHERE ELSE ON THE INTERNET or at pepper festivals anywhere.
- Required TEN FULL YEARS and lots of loving care and attention to detail to make
- Donate NOW to reserve your bottle while supply lasts.