DoubleDare SauceWorks

We’re back pepper people!!! 🌶️ After a brief break my team and I are getting back into the kitchen and brewing some crazy spicy concoctions!! 🌶️
Here we got a new sauce that will definitely become one of the signature DDSW sauces. Fermented ghost and sweet baby bells, pineapple, honeydew, citrus, Canadian maple syrup .. 😌Still figuring out a name though - if you have any suggestions please reach out!
On another note I’ve been in cahoots with a good friend of mine in catering - you might be seeing more DDSW real soon 🙃 we’ll also have a few batches of Goose R Dare and Ghost Fashion’d available next week!
All the best pepper people, stay tuned

Pepper Peeps! Meant to post this awhile ago, I had some phone issues 😅
Nonetheless that hasn't stopped me from all my pepper projects and my exploration into spice. This is the first step in experimenting with spice rubs!

In this dehydrator we have jalapeño, Italian longs, red habaneros and some green bonnets (from the garden!). They should be ready to grind up soon.

My friends, if you have suggestions as to what I should trying my spice rubs, please let me know!!

Stay spicy 🥰🌶

"jalapeno

Harvest season is upon us my friends 😀 🌶
I'm grateful to have another person with a green thumb that I can call my housemate - look at those beautiful cherry tomatos!!!!

There is nothing more rewarding than growing your own food. To take initiative in what nutrients you absorb (from the source) I don't think anything compares to it. Also any fruit or veggie you grow yourself will be GUARANTEED juicier, nutrient-packed, overall better for your mind and body. I challenge all of my friends/followers - grow your own produce! Reconnect yourself with Mother Earth, her gifts are endless and you will be a better, stronger person for it ❤️
Love you Pepper Peeps, stay spicy 🌶

Pepper peeps!! 🌶🌶🌶We're starting a new batch of Goose R Dare and Ghost Fashion'd today - getting it ready for the harvest to come! I found some beautiful orange habaneros and my local Mexican grocer hooked me up with some Chile de arbol - these blends might be the best I've made so far. But you'll have to wait for the ferment to find out 😉