Recently, I rediscovered my green thumb.
When I was younger, I loved gardening so much that I studied Horticultural Science at college after high school and pursued a career in the field. After a few years, I started a permaculture farm with my sister, where we grew chillies and sunflowers.
Over time, my career changed, and my love for gardening faded into a distant memory.
Fast forward twenty-five years, and somehow, I found myself drawn back to it by growing chillies again.
I now have cayennes, bird’s eyes, tabasco, habanero, ghost, and Carolina reapers. This led me to find ways to use my growing stockpile, and hot sauce was the first thing I wanted to try.
As usual, I could not keep things simple. Instead of just growing chillies and making sauce, my creativity kicked in. I started designing hot sauce labels and creating content around the entire process of growing, cooking, and experimenting with chillis.
That is how Forking Hot was born.
This was my first attempt at making a video and pretending to be an online chef—just joking.
I have set the bar really low, so things can only improve from here.
This recipe turned out to be very hot! It is a process of trial and error, but one I know I will enjoy for years to come.
Ingredients (Makes ~150ml):
• 100g chilli peppers (Carolina Reaper, Ghost Pepper, or your choice)
• 3 garlic cloves
• 1 cup white vinegar
• ½ tbsp lime juice
• ½ tsp salt
• ½ tsp paprika
• 1 bay leaf
Adjust to taste and make it as mild or as extreme as you like!
