Yes, it’s that time of year again. 1 K of scotch bonnets only a fiver from Bangor Market because it was the end of the box.
All you do is puree the chiles stalks and all with garlic sugar and salt, let it stand for two days to get it fermenting, put it in the fridge for a month, add vinegar and bottle. Be well mature by Christmas.
Recipe (and photo of Paul McIlhenny late CEO of Tabasco – a fine figure of a man) from John Currence’ Pickles, Pigs and Whiskey.
The PArtisan Baker 