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cherry is my favorite.......i just throw em in around 200-225, smoke em until they are smoked lol

      as of this AM i have ONE 5oz red, and about 15 10oz blend and that's it

grocery stores often carry actual beet juice.....check the organic section

    funny thing is i actually still have 5-6 bottles of last years......

        exactly........i hand letter my bottles with the color & year......and my handwriting isn't the best.....i put a few labels on a little crooked, sometimes on purpose even......all to create a little folky mystique, in that it's a once a year, "hard to get", small batch, handmade sort of...

      last year was 220ish i think?     being on the northern fringe of pepper growing, i get weird production.....some plants are super productive, and some plants of the same variety end up giving very little.....

      i tease on social media all season.....pics from sprouts to production go up, i announce a drop date once everything is done and sales open at 8am that day.....     i learned a thing or two from the "beer release" techniques some breweries use haha

        smoked pineapple is even better!

our local grocery chain carries it     start with less than 1/4 tsp, you can always add more.......     i do stock pot sized batches......and i start with a pinch and mix......you'll know when you have plenty added (and, as others have said, you'll know when it is too much)     add carefully and...

Maine has a burgeoning food sovereignty movement......so i have one foot in the hobby/commercial camp     bottled roughly 2400oz of sauce, mostly in 5oz bottles, a handful of 10oz, in my kitchen       as of this AM i have 10 5oz bottles and +/- 15 10oz     only one restaurant and one small farm...

    haha good stuff.......     roasted garlic and persimmon really work together.......same with pumpkin & roasted garlic

this year's lineup:         this year's write ups: 2017 Ballstown Heat Green: smoked jalapeños & green chilis, with a few green superhots thrown in. Orange, lemon & lime juice as well as smoked onion and garlic round this one out, finished with agave syrup. Lighter heat, good smoke. White: lots...

most came out really solid this year, too     wasn't totally sold on my white, will see how it is now that its sat in the bottle a little bit.....     not sure if i want to get bigger, or stay like it is now......i'll figure out the breweries needs and might up production a little to make sure...

i make my sauce for the year all at once.......i tease folks on my facebook, and drop sales on one day......i usually do well, selling a bunch that first week.....i have gained a few commercial accounts, but it usually takes me a good part of the year to finally unload everything.....i still...

not sure if it matters, but i use raw agave nectar vs syrup

i just like the flavor agave adds to some sauces......i use honey in others

i've done orange peppers, persimmon, carrot, garlic & agave syrup   roast the garlic first, it will go a little better......could also roast the carrots, i didn't try that

orange - persimmon makes for an interesting ingredient     green - i smoke most of my greens, and add garlic, onion and a mix of lime/orange/lemon and agave syrup     my red this year got cranberries and ginger....finished with honey (i love a little sweet on the finish)   i have a smoked red...

i've also been making a chocolate with chocolate peppers, tomatillo, tomato, garlic, all spice, raisins, cumin, thyme, onion, cinnamon, cloves, cummin and finished with mexican chocolate and agave syrup     think of it as a mole inspired hot sauce.......comes out amazing

tumeric goes great in hit sauce     this year my yellow got a variety of yellows (fatali, devils tongue, yellow brain, yellow bullet habs and a few others) along with 5lbs of fresh smoked pineapple, and was finished with yellow curry, tumeric & agave syrup     last year's blend (which gets all...