I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the b
I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit
My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chi
I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is
Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauc
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 make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent. I use cucum
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide
I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy s
when combining hot sauces with different Scoville Heat Units (SHU), how do I estimate the resulting SHU? Say I combined 100 grams of a sauce that was 1,000 SHU
I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather. When I finish my sauce (processed with a fruit-based
I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty
I've made some hot sauce that consists of: Whole large white onion Jalapenos (about 5, seeds and veins) Poblanos (about 3, seeds and veins) Sweet Peppers (abou
I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit li
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure ho
I misread a fermentation recipe and ended up putting a pile of chopped chilli peppers in a jar of vinegar with huge helpings of rock salt. It’s been left
I'm taking a crack at a mango habanero hot sauce recipe I found, which calls for dried mango slices. However, all of my friendly neighborhood grocery stores hav
This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was
I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of h
If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil?