Wow. I’ve just whirled up the hot chile sauce that’s been quietly fermenting away in the hall closet for the past five weeks or so. WOW!
That stuff is wicked hot. I guess that’s to be expected, since it’s not strictly cayenne. It’s got some cayenne-like things, and some of those Chinese chiles that make kung pao so hot, and some green serranos, too. Gawd, but it’s tasty. Very delicious, and hot. Not chemical burns and blisters hot, but darn hot.
I tried about, oh, a third to a half teaspoon of it a few minutes ago and my entire torso feels warm. I’m a-thinkin’ that Amethyst won’t want to even open the refrigerator door while that stuff’s in there. Me, I’m going to be burnt to a cinder before the quart is gone. One big, grinning, contented charcoal briquette.
I’m off now to find something to cook so I can drizzle some of that sauce onto it. Don’t bother calling the fire department — they’ve got nothing that will put the fire out anyway. 😀