After making my own sauce for 3 years, I finally found a gentleman locally that grows peppers, and he pointed me towards this site.
Glad he did.
Hopefully I can see what I am doing right and what I need improvement on.
From browsing the forums so far, I can pre answer a few questions.
I have made:
Cilantro pepper sauce. (for friends that were squeemins)
Habenjero pepper sauce. (Friends have accused me of using ghost peppers, but have not had a pepper conisuer try it yet.)
And this year Trinidad Chocolate Moruga. (I cannot eat it two days in a row, I just cannot do it)
Shelf life on sauces: I have had jars last a year unrefridgerated, but all sauces were consumed and did not get a chance to rot.
Sauces put in dspencer bottles (woozy bottles) I have discovered sitting around unrefridgerated for 1 year, and was still good.
I passed a bottle of habenjero sauce to a friend to relay to another friend, and it just never made it. When I discovered it, I opted to take it home to test it.
Tasted like it was freshly made.
Hello fellow pepper lovers.
Glad he did.
Hopefully I can see what I am doing right and what I need improvement on.
From browsing the forums so far, I can pre answer a few questions.
I have made:
Cilantro pepper sauce. (for friends that were squeemins)
Habenjero pepper sauce. (Friends have accused me of using ghost peppers, but have not had a pepper conisuer try it yet.)
And this year Trinidad Chocolate Moruga. (I cannot eat it two days in a row, I just cannot do it)
Shelf life on sauces: I have had jars last a year unrefridgerated, but all sauces were consumed and did not get a chance to rot.
Sauces put in dspencer bottles (woozy bottles) I have discovered sitting around unrefridgerated for 1 year, and was still good.
I passed a bottle of habenjero sauce to a friend to relay to another friend, and it just never made it. When I discovered it, I opted to take it home to test it.
Tasted like it was freshly made.
Hello fellow pepper lovers.
to THP
