Okay - you might think it's pretty stupid, but I taste test a lot of the hot peppers I put into my hot sauce - from the comparably mild jalopenos through the Bolivian Rainbows & Peruvian Blacks onto the weird hybrids that ppl get in their gardens by accident, finally trying out the Scotch Bonnets & Habaneros. I think it's only right to do so, even if it burns a bit. One must see what one's using in a dish, & yeah, some of them hurt like hell, but the sauce is always worth it, as it's always good & HOT!
I've used as many as 17 distinctly different peppers at one time for a single sauce, & experimented with a variety of mixes before I bottled the stuff. Of course, none of the "recipes" are replicable, cuz the ingredients change every year, & I write nothing down as I go.
But yeah, taste testing can be pretty painful. If I got some pf those peppers he ate, I'd have to test one out to see if it's at all useful, but I probably wouldn't eat the whole thing at once. That looked really painful. Wonder if I can find any around here this year?
