Each batch is of a single pepper varietal. Past offerings: Red Fresno (mild), Red Habanero (very hot), Recoto/Manzano (hot)
Oh yeah. I also make a sriracha honey mustard. Its starts life as a very high-quality-french-made smooth-textured dijon. I blend casa eksouzian sriracha and honey into it to create the most unbelievable sriracha boosted honey dijon I've ever tasted. Amazing on anything mustard goes on not limited to but delicious on potatoes, sandwiches, salads, dressings, sauces, stir-fry, burgers, sausage, hot dogs, a spoon, etc....
So that's what I have been up to on the food front. I may share a recipe from time to time. I am still interested in health, movement, and eating well.
If you like spicy food I hope you will try my srirachas.
For now this is a person to person business. The only place you can buy it is from me.
Spread the word for those who know. For those who care. For those that eat like they give a shit.