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I'm willing to wait :D Cheers, Al Apparently 52 hrs isn't long enough for this batch. Running the dehydrator a second time. I extracted the oil from the Thai chili's. lots of heat (numbed my mouth) with a tiny drop. Flavour is still there too. Can't wait to see what kind of hear comes out...

I'm experimenting with different ideas and flavours. Once I try the extract I am going to use the left over Thai chili's in a sauce.

I can share the hot sauce and I can definitely make cupcakes... ha

great post....one thing, i wouldnt use bleach to clean anything near food.  Soap and water is great for a sanitizer just use vinegar, its the best.   I just started making the sourdough starter....

I made a sauce yesterday that I am going to add the thai chili oil too.  It is a very simple vinegar based sauce.  The bell pepper flavour comes out very nicely.   Does anyone else make a hot sauce without using an actual chili? or am i crazy?

Cool keep us posted! It takes 52 hrs to dry out the peppers. The Thai chili's are looking good

Jalapeño and habanero in the dehydrator.

http://www.ghost-powder.com/ Thx. I'll check it out

Walking to work and drying some peppers

What would be a good pH tester to purchase? NM  i didnt even notcice the previous post!

ill have dried scorps at the end of the year. Do you grow a lot?

I havent found a good source for wholesale peppers.  Dried or not....   Does anyone have any good sources for peppers?

Hey,   I am in the test kitchen now, I have some great recipes.   Started experimenting with extraction

Hot pepper

At this point I'm not interested in making my own. I dehydrated Thai chili's and got 111g put of them. I split it in half and used Tequila for half and Vodka for the other half. We'll see what kind of extract I get in a week.    I have 2 lbs of Habanero and 2 lbs of jalapeño coming in today...

Why not just chop the chilis up finely and add them to whatever oil you want to use? The capsaicin and associated compounds will partition into the oil over time. Give the bottle a good shake every few days, leave it a month or two and filter the oil. That`s how it`s done in Chinese cooking...

Where abouts in Canada are you? Peppermaster Sauces is in Quebec, I don't know if they process their own or use a co-packer, but it's worth contacting them. http://www.peppermaster.com/product/index.php?main_page=contact_us I'm in Ontario. I'll check out the Quebec company. Thank you

Hey guys. I'm new to the forum. I was wondering if anyone had any suggestions for a Canadian Sauce maker? I have the same issues this topic is about, except that I'm having an extremely hard time finding co packers, etc on Canada. I've never used this(found searching google) and I'm sure it's...

Hey everyone,   I am new to the forum, I posted a question in another thread about the obvious.  I thought I would try this question here because it is not entirely directed towards hot sauce making, or selling...etc.   I have a stag and doe coming up in August and I am having a hard time...

Nice to meet you.