7/31/2016
Today's batch was "Hellfire", producing 19 pints of spicy BBQ sauce. This batch is one of the first made with the "final" process of drying the Jalapeno, Habenero, Onion, and Paprika and grinding them to a fine powder.
The taste is exceptional, spicy, and should be the first of the most standardized processes I have created to-date. All the "Hellfire" batches following this one should be very closely similar in taste, consistency, heat, and yield.
As always, "Shake well before using", "Refrigerate after opening", and in the case of the "Hellfire" recipe, "Keep away from children" It's pretty spicy. Insanely so to some, just right to others, but to the sensitive such as children and those who are sensitive it can be very bad. Please enjoy responsibly.
Shelf life should be at least a year unopened, and several months after if kept refrigerated after opening. If it looks or smells bad, please throw it out, its not worth getting sick over. However the vinegar, acidity, and canning process should keep it preserved long after it should have been consumed under normal circumstances.
This sauce is great on beef, pork, and chicken for those who like a lot of kick. It's also great in marinades, mixed with vegetables, other sauces, and baked beans. Mix to taste, its designed to challenge your palate!
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