Hello, and welcome to my newb post. I am avid gardener who one day decided to make hot sauce. I searched the internet and found this dandy forum. Seems like I am searching for "my" signature hot sauce and having fun along the way. So far I have made 3 different sauces all with great results. As I go through this adventure thoughts of grandeur dance through my head.
Everyone loves my hot sauces yet im not impressed. Yes they are really good but, not drop your jaw holy smokes amazing. I dont know maybe I am my worst critic.
I have a question.
Does anyone use a salinity meter and a brix meter for their sauces if so what kind?
My first sauce was a garden medially of Habaneros, Serrano, Super chilie, Jalapenos, Garlic, Cilantro, Onion, Bell pepper, Rice vinegar, Lime, Local raw honey from a blueberry farm, Kosher salt, Paprika
Cooked and bottled in sterile Grolsh beer bottles.
The flavor is a sweet heat that has a lot of depth.
Everyone loves my hot sauces yet im not impressed. Yes they are really good but, not drop your jaw holy smokes amazing. I dont know maybe I am my worst critic.
I have a question.
Does anyone use a salinity meter and a brix meter for their sauces if so what kind?
My first sauce was a garden medially of Habaneros, Serrano, Super chilie, Jalapenos, Garlic, Cilantro, Onion, Bell pepper, Rice vinegar, Lime, Local raw honey from a blueberry farm, Kosher salt, Paprika
Cooked and bottled in sterile Grolsh beer bottles.
The flavor is a sweet heat that has a lot of depth.
