rlown wrote:Jimr wrote:My home made stuff is better than both,Bhutto it don't come in packets. I do carry a lot of dry stuff from my garden though.
Are you going to bottle it or at least post it's recipe? A buck an oz. for yellow bird. If your sauce is that good, please tell us.
Yellow Bird appears to be in Whole Foods in Texas. Guess a test market. Might have to wander down to my "Whole Paycheck" place and see if they have it and what the markup is.
I looked for it this morning, but couldn't find it before I had to go to work. I think I know where it is, but I have to move several things out of the garage to get to my old nightstand. Anyway, it's a peach Habanero sauce. You can use Scotch Bonnets or any other chili you want as long as it is ripe. I use some kind of yellow Caribbean chili, but I don't have a name for it. It was given to me by a mexican gal whose dad grows them.
I have a good recipe somewhere for a fiery fruit jelly as well.