Thanks for the responses! The sun spot makes a lot of sense as most of the ones Im finding like this have been pretty well exposed to sunlight, these have tended to be found along the edges of my raised beds and on plants with less leaves than others while pods in the center of the same plants...
First time pepper grower here. Some of my scotch bonnet pods have been looking strange, Ive seen some brownish looking blemishes bear usually near the top of the pod, and some pods look like they are starting to rot while still on the plant but others look fine. I picked a few to take pictures...
Maybe i've missed this on the forums but I haven't found any information along these lines. I'm wondering what a good ballpark figure for start up capital would be to take the plunge and get all the licenses and process approvals and such.
For me, I think I would be starting very small scale...
It is, we baked some chicken with it that night. My wife doesn't do spice at all and she added more sauce after cooking the chicken! One of my coworkers is the pickiest eater I've ever met and he even liked it!
Took a stab at a jalapeno garlic sauce yesterday. Went a bit overboard with the lime juice and coriander, still turned out tasty but wasn't what I had in mind. Has a nice citrusy presence and very mild heat- even the wife likes it and she gave up tasting my sauces a long time ago! To me it...
I like to give my creations names, and have been on a Viking theme lately.. so I made a batch of Carolina Reaper sauce tonight, calling it Ragnarok :P
2oz dried carolina reaper pods
2 cups white distilled vinegar
4 cups water
1/2 lime juice
3 carrots
1 orange bell pepper
2oz salt
.5oz black...
So I've seen a few posts mentioning waiting a few weeks after bottling, is this primarily for fermented sauces or a cooked sauce? It would make sense that both would benefit but most posts I've seen mention it are ferments.
alright I've confused the capsaicin out of myself...
2 ounce bag of dried pods would be approximately 2 pounds of fresh?
So if i wanted to make a sauce with 2oz dried peppers, to figure out how much vinegar to start with- 10 cups produce/1 cup vinegar rule of thumb, am I figuring correctly...
not sure if its unusual or not but i used some pickle juice in a jalepeno/habanero sauce a few weeks ago. ended up with a little tangy almost sour flavor at first with a mid level heat
Thanks SL! Never thought about the restaurant sauce containers, that makes perfect sense! I saw another post about friends & family opinions, definitely taking everything with a grain of salt.
To clarify further, this is not a process for selling, just transporting for friends and coworkers, Im not looking to use this when/if Im able to go pro