Mk3: “FIRE”
Inspiration for FIRE: “Let the 'Super Chilis’ do their thing.”
Coming back to California, the first batch of the prolific “Super Chili” (50,000 Scoville) plant I’d been growing over the summer began ripening after the LA heat wave, and made hundreds of chili peppers. The first round of fermentation (both Chilis and Garlic) was ready to be used in a test sauce, and with the help of Sam Browning, we made a really great simple but flavorful chili-forward tongue-spice without fruit.
Color of Final Sauce
Fiery dark orange
Flavor Profile
Biting and bright, heat that comes quickly but leaves quickly,
Heat Level (0-6)
2+ / 3-
Date Created
10/29/2024
Location
Los Angeles, CA
1oz Bottles Produced in Total
24
Bottle & Label Specifics
Clear Glass bottle. White Vinyl Label.
pH and Shelf Stability
2.9, Shelf Stable w/o cooling
Fermented Peppers
”Super Chili”, Pequin
Fresh Peppers
”Super Chili”
Pepper Preparation
Half of fresh peppers flame-charred prior to cooking.
Fruit & Vegetables
Fermented Garlic, Onion
Additional Ingredients
Saké, Honey
Spices & Salt/Pepper
”Super Chili Brine”
Vinegar(s)
Distilled White Vinegar
