There are a lot of permutations of TUTTO Calabrian chili peppers/paste, etc. This is the hottest that I have, I used a little more than a quarter teaspoon and a couple of shakes of the pimenton. I started with 220 g Clementine and40% sugar. When I add this to soup/sauce, I use the blunt end of a chopstick, but I recommend a very small amount to start. We are not wimpy hot sauce peeps.
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