My fresh homemade hot sauce is fermented for one month. Each production has its own character since the selection of chilis is always unique. They are classified into 3 classes of spiceness:
Mild, Medium, and Hot.
There is no super hot burn your tongue off scoville madness. I leave that to those who get off on that. With Scotty’s Fresh Salsa, the mild is sweet and tasty, the medium has a nice bite to it but is still sweet and tasty, and the hot burns but it is not roast your mouth off hot! The sweetness is gone, missing its tender touch but the tasty is still there alive and well, having a party with whatever you put it on!
The medium is a mixture of Pepperoncini, Jalapenos, Sweet Peppers, and Garlic
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