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I've never made hot sauce before, but currently I have a large surplus of Datil peppers on my hands. Has anyone here made a hot sauce with these before? I'm thinking pineapple, but I'm open to recommendation. I also have some poblanos, jalapenos, cayenne, and some sweet peppers in various states of ripeness. And about a gallon of frozen habaneros that I've been working through from last year.
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Aug 24, 2019 10:32
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| # ¿ Apr 28, 2024 16:10 |
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