Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three we
I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot sauce that would
I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade). It's ridiculously hot and basically unedible (I can eat it but just slo
I bought the so called "Suicide Hot-Sauce" from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the Scoville Scale
I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to re
I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a n
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three ho
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for
There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really li
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to
I make homemade cayenne pepper sauce every year. I do add some liquid pectin to slightly thicken it so it will stick to food rather than roll
I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (whic
I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies,
I'm a hobby hot sauce maker and I'm wondering how do I balance the bitterness of Habanero peppers? All the super hot peppers in the Chinense family have a stro
I am an avid hot sauce collector. I own about 2 dozen bottles in various states of completion, some of which are a couple years old. They are currently in my re
I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many
I use a recipe that calls for removing the top third or more of Cayenne peppers in order to remove most of the seeds. Seems like a waste to me. Aside from havin
I'm researching in doing a hot sauce company. its been a constant struggle for me to find some answers so Ill go ahead and pitch them here Assuming that I use
first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces a
I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and