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Well, I always thought it twas like making a pepper mash. Have you ever read the Tobasco deal. They ferment thier said peppere for quite a spell prior to making sauce.

Those little white things are hard to find. I ordered my woozies and shrink wrap from pepperomania. Beth stated I didn't need the little white things. I take all precautionary measures, the boiling, the ph, sterilized bottles and caps. Invert bottles. But still keep the bottled sauce...

I agree. I've been making hot sauces for a couple years for gifts and family consumption. No one has gotten sick. I check the ph and follow all proper precedures, Captain. Don't ever see it progressing to the point of spending major bucks to become professional. An amateur competition would be...

Thanks AJ!

Samre here! After seeing the pics, I'm deffinetly trying the smoked pepper deal! We generally use the mesquite we have stacked up here. Wonder if it may be too strong? I may have to use just Oak. This summer when the ol' man fires up the pit for a brisket, it's on with the peppers!:mouthonfire:

Some folks do buy pretty spiced vinegar. Nice bottle, maybe a few sprigs of Rosemary tie some twine around the neck(of the bottle) and you have a nice decorative gift. But I'm with you. Infused pepper vinegar is a practical way of using those peppers in the garden at the end of the year. I also...

Just started seeds last week trying the Jiffy pellet deal this year. It comes with a clear plastic cover and it is in the house. I'm concerned about the seeds "bolting" whereas they stretch and get to leggy. Is that from direct sunlight? I've had that happen prior with other seeds. Any input?

Welcome! I was cheerin' for the Sooners. I really twas!

I saw a place in Austin on the Food network channel with great BBQ and at night Blues music. Ever been there Chuck? Looked like a good time.

When you find out let me know.

I hear ya. The locals love my hot pepper sauce. I have 4 different heat levels, kinda hot, sorta hot, really hot and awfully hot. I've been told the labal is pretty cool too. But to go thru all the red tape and expense of going commercial boggles the mind. I will continue this summer and fall...

Velcome!

I wouldn't think it would take long using habs and all. I'm basically doing the same thing with green tabascos.(check another thread.) I'll keep em in the fridge a couple weeks before dosing the greens with the juice.

welcome!

This is terrible!

I went ahead and put them in recycled bottles. Added a boiled brine of clear vinegar, canning salt, tumeric and a dash of fruit fresh. Into the fridge it went. Thanks guys!

Okay. Average first freeze here is November 15. According to the forecast it ain't gonna happen this year. Just got off the golf course wearing my skort. Anyhoo, i have yellow tabascos I'd like to sorta pickle. I'm thinking it's just clear vinegar and some canning salt. It basically makes a...

Welcome from down the road! You must have one heck of a greenhouse.

Welcome TA from Cowboys country!

Night Pam.