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Kindly allow me to confirm for you: homemade Sriracha in an open cut? Is actually quite sharply stingful, thanks.
We make these experiments so you don't have to.
*accepts the plaudits of a grateful nation*
(In other news: I have homemade Sriracha. It is significantly hotter than the original. I commend it. Also, the process has left me with a jarful of pulped residue - seeds and such - which is presumably equally hot. I shall incorporate it into chillies and such. Over the next several months, most likely. I am also happy to share it with friends, if anyone but me has a need for a sort of garlic chilli paste...?)
We make these experiments so you don't have to.
*accepts the plaudits of a grateful nation*
(In other news: I have homemade Sriracha. It is significantly hotter than the original. I commend it. Also, the process has left me with a jarful of pulped residue - seeds and such - which is presumably equally hot. I shall incorporate it into chillies and such. Over the next several months, most likely. I am also happy to share it with friends, if anyone but me has a need for a sort of garlic chilli paste...?)