Here at the farm we love making our own hot sauce that we bottle and can for all through the year. Generally, I do the growing and garden planning and my super smart but very busy academic life mate does the canning and smoking. These are New Mexico heirloom chili peppers and sometimes we char, sweat in a paper bag, peel, and seal and freeze. Or we dry then smoke then grind into delish smoky paprika. Either way, every year we try about three or four different types but these are going to be part of the permanent rotation. Oh, and the chili crisp that makes everything soooo amazing- yeah we do that too. Who wants to learn to Make Chili crisp- let me know we will do a video and a live stream.