Search results

i,m making a hot naga sauce with naga scotch bonnet and 1.5 million extract whats the ratio for adding the extract to give it a mighty kick i,m making a 10 litre batch so does 100 mils of extract sound right and does anyone know how to work out what scoville i,m adding

So i,ve got loads of habs and bonnets and want to make a hot pepper sauce I,m using white wine vinegar , habaneros scotch bonnets a little water and some spices but i have a few questions 1 If i cook it up and the bottle it ? how long will it last ? 2 If i then put the bottles in boiling water...

Hi Again If i want to preserve some fresh scotch bonnets in jars (Chopped) whats the best way to do it without affecting the flavour too much , I always seem to have a glut of them that end up going off Thanks Bonnet

Hi guys I,m from newcastle in the uk , love chilli's and exotic food Just getting in to making sauces and stuff Not that knowlegeble yet , but this forum is the nuts .......

Firstly hello what a great site and forum I,m looking to make a hot pepper sauce , I have access to fresh bonnets and dried habanero Can anyone recommend a good recipe I,m keen for it to be gluten free so i,m keen on zanthum gum Hope someone can help .