Relish Fuego Pepper
Very Hot mix of Red Chile Peppers; Ghost, Anaheim, Big Jim, Garden Salsa, Santa Fe and Guajillo with Sweet Vidalia Onions simmered in Red Wine Vinegar with Mustard Seeds.
A good friend asked us to make a hot relish for his collards, and Fuego was the result. “Cameron, how was the relish?” “It’s hot Hankster, but it could be hotter.” Louise added 3x the Ghost Pepper, and Furnace was born.
4 ounce jar, sold here on our farm.
We start our own plants from GMO-free seeds, in locally produced mushroom compost. No pesticides, no herbicides, no preservatives, ever.