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This is a recipe from a chef at Commander's Kitchen in New Orleans. I've got this perking, but haven't yet tried it - the 2 month aging makes this a recipe that you can't really whip up at the last minute. This will keep for quite a while, so once it's done, you can use it for some time (any bacteria that can survive these peppers deserves to take over the planet).
Units: US | Metric
Serving Size: 1 (1690 g)
Servings Per Recipe: 1