David Murphy wrote: Jimmy's reply in bold red.
As long as you NEVER cook the peppers (if you cook, never more than simmer) and ferment them, I trust the sauces are top notch. The "Chili Peppers" (obligatory fly tying reference) I've grown include, but aren't limited to: I Never cook my peppers, just pack into jar and pour my boiling water/vinegar, etc. etc. mixture on them, close lid and set jar(s) in a pan and boil for 10 minutes, making sure there's at least an inch of liquid above top of lid. Doesn't explode that way. :-P
