Cajohn first became aware of these chiles when his mentor Jim Campbell tempted him to try one.
He thought it was a ripe serrano, but the heat was intense! It turns out it was a wonderful, tasty pod that goes through five color changes on its way to ripening. Here is your chance to enjoy!
I tried this at the NYC Hot Sauce Expo April 2016 and loved it!
|Ingredients||Purira Chiles, Vinegar, Sea Salt.|
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