waterproof808
Well-Known Member
The pepper. Such beautiful fruit. They just don't look like something that has the potential to bring so much pain.
I have a Thai chili I've been growing for a few years and saving seed each year that I use to make Prik Nam Pla. I don't know what specific pepper it is as Thai Chili is a pretty broad description since so many peppers from that region all go by the name Thai Chile.
Anyway, this stuff is good on anything as well. Chilis, fish sauce, lime juice, garlic, a little sugar. It's delicious just on a bowl of plain rice.
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oh yeah, i love that stuff. I just started fermenting a batch of 7 pot yellow primos. They are waaaaaayyy too hot for my tastebuds, so hopefully the ferment will mellow them out some.