This is a review of the Grandmas Hot Pepper Sauce from London England.

Ingredients:

30-50 Scotch bonnet Peppers

4 Large onions

4 Large pieces of garlic

Bottle of Olive oil

Bottle  of White Spirit Vineger

Couple of Large Jars

PS hot Pepper Secrets:

Eat hot pepper everyday it will stop the afterburn (know what I mean?)

If you eat HOT peppers regularly your tolerance will increase to the point that you wish you could still get that original burn!

"Heat" is measured in scovilles,

Sweet Bells; Sweet Banana; and Pimento 0 Negligible Scoville Units

Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim 1 100-1,000 Scoville Units

Ancho; Pasilla; Espanola; Anaheim 2 1,000 - 1,500 Scoville Units

Sandia; Cascabel 3 1,500 - 2,500 Scoville Units

Jalapeno; Mirasol; Chipotle; Poblano 4 2,500 - 5,000 Scoville Units

Yellow Wax; Serrano 5 5,000 - 15,000 Scoville Units

Chile De Arbol 6 15,000 - 30,000 Scoville Units

Aji; Cayenne; Tabasco; Piquin 7 30,000 - 50,000 Scoville Units

Santaka; Chiltecpin; Thai 8 50,000 - 100,000 Scoville Units

Habanero; Scotch Bonnet 9 100,000 - 350,000 Scoville Units

Red Savina Habanero; Indian Tezpur 10 350-855,000 Scoville Units