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Thanks Tinnie. This kind of evolved over a little while and at some point I was thinking about getting into learning about Mole sauces and I got the idea to add the cocoa powder to my chili because in the Mexican ingredients section of the supermarket there is a lot of cocoa powder along with...

:lol:   9 days is the longest I have kept it without any ill effects. So I wondered if it was wise to keep pushing my luck and drew the line at 9, but it's usually time to make another batch before that happens.  Yes, that's usually the case !

I think this could possibly be classified as a salsa, but it can also be a side dish. I came across some black truffle oil in an Italian market a couple of years ago and got the idea to try it with the great seasonal corn we get out here every year. It's such a simple recipe, but something about...

 I'm glad you made that comment because it got me wondering about the distinction . So I did some Googling and wow!. you are so right. Those are actually Tacos (not burrito's). I always associated a Taco as something with a hard shell, but they actually originated as a soft wrap. The Burrito is...

Nice!. I am going to try some stuff with roasted Tomatio's. Sometimes they aren't readily available in our  region, but across the border ( I live right on the border) they are there all the time since there is a huge Mexican population that lives in the town. Lot's of varieties of peppers and...

This is my pinto bean chili that also yields some tasty refried beans without much else to add. The chili is meatless but it features  canned chipotle peppers, some exotic spices along with chocolate and blackstrap molasses and a two stage cooking process that really helps to add depth of...

  I put the recipe and some photos up in this forum  ~~~~> http://thehotpepper.com/topic/56384-fresh-green-salsa-with-red-tomatos/

This recipe is for a fresh uncooked green salsa with red tomato's. I use this on bean burrito's and other dishes to add a zing and balance to red hot sauce.   Ingredients:   2 or 3 cups of fresh cilantro (see picture) 1 ripe red tomato 1/2 onion 1 large serrano pepper or 1/2 jalapeno pepper 2...

Thank you salsalady !! I did get that value reversed. No worries about bold. I don't interpret that as shouting, it's clarification and underlining important info. What I really see with making hot sauce is that before anything else happens, the safety issue has to be taken care of as a bottom...

I will make some this weekend and take pictures of the ingredients and the process. 

  Thanks for the reply oldsalty. And echoing the importance of safety and checking the ph. I know the stuff that I made recently had a high ph because it was vinegar and citrus heavy.I gave out a couple of bottles to close neighbors. I had mine in the fridge for three weeks before I learned...

Thanks guys !  The food mill looks like the perfect device. It looks easy to clean too and I like the fact that it's metal. Great advice on covering in the first phase to keep the liquid from boiling away SmokenFire. I'v been doing a very simple Merinara for many years. I use a large strainer...

Hello. I have just started making hot sauce and I wondered if any of the people on the site are using a juicer to refine the first cooking of the peppers, etc.? I just used a masticating juicer for my last batch but not sure if it's the right thing to do. My first batch was cooked and then...