[CH] KT sauce

Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Fri, 25 Feb 2000 02:59:47 -0000 

     I recently started up a batch of KT peppers brewing
a-la-carp.  I reduced the vinegar content to the stated
minimum.  The only ingredients are peppers (1/2 thick
KT, 1/2 thin KT), vinegar and salt.  It should be about
6 months old by the hot-luck this summer, and ready 
for a taste test.  Got a little Hunan hand during the
process, so I expect a nice little kick.

Scott... KCK