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Welcome aboard. I've only been a member a couple of weeks, but I've learned quite a lot poking around the forums. I can only speak for myself, but the more recipes people share the better.

There is very little residue left over from this method. It just gets out the seeds and skins. Believe me, I'm way too cheap to sacrifice much. I've got an acquaintance that takes the leftover seeds and skins from his hot sauce making process and dries and grinds it into a powder that he uses...

Thanks All! Amazing geographic diversity on this board.

This is a fairly easy recipe. you can probably pass on the final straining step, but I find it makes the sauce really smooth. The recipe is easily scaled up. Notes:This is a similar heat to Huy Fong Sriracha, but perhaps a bit milder. It's got a lot more complexity. The palm sugar really adds...

In winemaking and beer brewing the yeasts have a huge effect on the flavor. Yogurt producers all have proprietary cultures that they maintain to get a clean ferment and a consistent flavor in their product. I'm sure that different cultures will produce different qualities in your finished...

Sorta Secret Aardvark Sauce (Habenero Hot Sauce) I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce. It's great on most everything. I like it on eggs and hashbrowns for breakfast. It's good on chicken or fish tacos or...

Preserved lemons are great on steamed broccoli - just dice up a good amount and toss them on when you're ready to serve it up. It's also tasty added to tartar sauce.

Greetings from the Sunny Willamette Valley (Willamette Dammit!) Came across this site when I was searching for a recipe and thought I'd join in the fun.