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I only made this sauce one time and we tried everything from nuts to strawberries and fruits seemed like the best fit. We never tried ice cream. Now that makes me think if I was to make vanilla ice cream pop sickles dip it in the hot sauce then freeze it again.   

I just corrected a mistake about the Saffron its 1/2 gram not tsp.

Basically the difference is long term storage on a shelf vs short term storage in a refrigerator.  The flavor profile is also different from fresh blended short term to cooked long term shelf. As long as you know which one you made and care for it properly both are completely safe.    

  Don't cook it. Just puree in a blender and lower your PH to around 4 and keep it in the fridge. I make small fresh batches all the time and they last for weeks. I find the fresh technique preserves the (garden) taste better then cooking it down.

  I can second this. I make my own beer and fats and oils are a touchy subject. I would just steer away from it.

  Cooking does decrease the heat in a sauce. When you cook the sauce some capsasicin gets released into the air. The fiance has almost banned me from making sauce in the house, because I tend to mace everyone in it.  :fireball: I would either decrease cooking time and heat or add more peppers. I...

30        Habaneros (orange / yellow) 2          Limes (juice from) 2          Lemons (Juice from) 1          Grapefruit (juice from) 1/2 tsp Dried mustard (optional) 1/2 tsp Poppy seeds 1/2 tsp Salt 1/2 tsp Saffron 1/8 C   Tupelo Honey 1/2 C   Rose Water 1 C      Salted caramel sauce 4 C     ...

30        Habaneros (orange / yellow) 2          Limes (juice from) 2          Lemons (Juice from) 1          Grapefruit (juice from) 1/2 tsp Dried mustard (optional) 1/2 tsp Poppy seeds 1/2 tsp Salt 1/2 tsp Saffron 1/8 C   Tupelo Honey 1/2 C   Rose Water 1 C      Salted caramel sauce 4 C     ...

Basic PH meters are pretty cheap and will get you into the ball park, like 10-15 bucks will put you into the game. Ya you can spend hundreds on a meter if you wish, but its not necessary. The trick to any meter is calibration and maintenance. 

Well this week im working on getting my new brewing gear set up, and waiting on a few brew kits coming in from northern brewer. I bought the caribou slobber and grannies cookies kits this time.   

Omg I forgot that I added canned Mandarin Oranges 4 15oz cans all drained except one can I left the juice in.   4 15oz canned mandarin oranges drained of juice except one can. 2 pineapples 3 mango's 3 small limes 1 tsp salt 20 habaneros   1/2 cup of apple cider vinegar    Cooked and reduced to a...

Everything was perfectly fresh top notch ingredients. I tasted everything and it was perfect. I am beginning to think something was up with me storing it in the fridge then cooking it down the next day. I usually cook it right away after processing it.    Maybe after being canned it will change...

Saran wrap in fridge for a night then cooked down the next night and canned.      

Hello again been awhile since I posted but man cant figure where I went wrong on this one.   2 pineapples 3 mango's 3 small limes 1 tsp salt 20 habaneros   1/2 cup of apple cider vinegar    Cooked and reduced to a apple sauce consistency.   The end taste was delicious, but the next day in the...

From my limited experience I noticed that a thicker sauce doesnt napalm the house while cooking it. I also noticed that my very very thick sauce didnt seem to lose heat. Days later after canning the sauce could be held upside down without moving. At this point I hate to call it a sauce hehe, but...

Hello, and welcome to my newb post. I am avid gardener who one day decided to make hot sauce. I searched the internet and found this dandy forum. Seems like I am searching for "my" signature hot sauce and having fun along the way. So far I have made 3 different sauces all with great results. As...