S’man has created a special sauce that should keep things fired up through the cold ahead. These peppers are home grown. Here’s the recipe:

• 2-3 fist fulls of Long Red Cayenne and Jalapeno
• pinch(s) salt
• 3 dollups of vinegar
• water varied to desired viscosity
• pinch thyme

Pulse the whole works in the Cuisinart. Be careful not to be overcome by the pungent gases when peering into the mixture. Don’t rub eyes. Seperate the liquid from the mash. Save the solids to a seperate container as a chili paste. Bottle it and think of a clever name like Venom Xtreme or Widow, no surviors or Pain is good!
epilogue: We suspect spillage and residue on the kitchen drainboard. Overnight the ants came to scavenge and we found them there dead in the a.m.