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rob, Sun 1 Apr 2001, 1:00)
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I was considering something like using 1 scotch bonnet, what you think?(
Agnostic Antichrist Baltimora, Wed 1 Feb 2012, 13:49,
1 reply,
14 years ago)
Only if you want to be shitting rusty water for the next 48 hoursunless you've a high tolerance for capsaicin, anyway. One scotch bonnet is a lot, I doubt you'd be able to taste much else over the top of it.
(, Wed 1 Feb 2012, 13:51, Reply)
Ahh, fair enoughI used to use one when I was making large chillies, but at the same time I'd add other bits of spice too, so I didn't think it was that bad.
I'll go for something a little tamer then, methinks
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Agnostic Antichrist Baltimora, Wed 1 Feb 2012, 13:53,
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