philthy
Active Member
- Messages
- 597
Three weeks in, I'm still getting used to this retired life. Had some leftover scotch bonnet peppers, so I put them to good use! Peaches, cinnamon, allspice, ginger, peach juice, apple cider vinegar. Total prep time including bottling was about an hour and a half. Made a batch the other day and it was great on carnitas tacos and on Blue Bell vanilla icecream for dessert! Just like a peach cobbler with the heat swooping in after. Scotch bonnets are related to habaneros with the same heat - 100-350K scovilles.
