It warmed up enough that I was able to spend some time in the garage today grinding some of my dried peppers into various hot pepper mixes. From left to right we have…
1 – Apple wood smoked Caribbean red & apple wood smoked orange habanero
2 – Apple wood smoked Caribbean red & apple wood smoked orange habanero, chocolate bhut jolokia and red bhut jolokia
3 and 4 – Jamaican yellow, chocolate habanero and red bhut jolokia.
The big one top is just orange habanero.
Hey I was wondering how do you figure out your ratios? Do you just go full hot peppers or do you use a filler for specific mixes, i.e. pablanos and garlic for chili, allspice for jerk, etc.?
Thanks,
Matt
Hey Matt,
All of my previous mixes have just been blends of various peppers and I just eyeball the amount of each when mixing. I’ve never made two of the same:-) This year I’m going to include some non-pepper ingredients to I might actually start measuring things out…