Some info, I
started making it about 10 years ago because I could not
find anything in the stores that was HOT enough and tasted good enough
to eat. I remembered my Grama's chili sauce from childhood.
I got her
recipe and started tailoring it from there. The first year I
made six pints,
it took all day. Took some to work and had some co-workers sample
it.
The next year, made about a dozen pints. My brother started helping
me
Here in '98 we made 24 dozen pints on labor day Saturday, another 6
dozen pints on Sunday, and about four dozen jars of the pepper paste
on
Monday. Two weekends later made about 10 dozen jars of pepper
paste.
We now make four ranges of salsa, Wimpy, Medium,
Hot and Butt Burner.
And also four ranges of paste, sTOOpid Ice, sTOOpid Cold, sTOOpid Warm
and sTOOpid Hot. The two sH and sW came last year. This
year I
added sC and sI.
BB, sW and sH all contain Habenero Peppers and are very
hot.
The paste can be dipped into with a chip, but it really
works best
when stirred into other foods, both before and after cooking.
I stir
it into chili, nacho meat sauce, really anything that you want to
heat up your serving. I even mix it into ketchup and horseraddish
to
make a spicy seafood cocktail sauce.