Sunday Sauce Day. I have about 3 pounds of poblanos, serranos, jalapenos, red chilis and Thai peppers fully ripened. My habaneros, cayennes, Japanese red chilis, cherry peppers, rainbow peppers, red savinas, and scotch bonnets are not ready, unfortunately. I estimate about 1 month before they are ready for harvest. I will be picking them sporadically before then, to encourage fruit production, and because I love the crispy experience that an unripened pepper lends to my mouth- so I'll have some surprise micro batches (3-7 bottles at a time) to tease the taste buds. Today I'm looking at 20-30 bottles, maybe less, maybe more. I juts love how fast I can pump these bottles out. The base flavor I aim for will remain as the primary sensation throughout the life of the bottle, yet the complexities of ingredients dancing together are evident as time passes. I can not legally sell this until I have a 'clean kitchen' to produce and process food under strict requirements, although I will gladly accept donations. Woot!
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