I picked up 2 gallons of peppers from Annie57 of mixed superhots 200 plus of them and made 24 / 5 ounce woozy bottles of sauce. The C.I. skillet is from the 40's its an old Lodge 17 inch across. Ingredients are peppers, onion, garlic, salt,smoked paprika, ACV, pineapple, mango, peach and persimmons. I will print labels tomorrow at work then post a pic.
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Some like it Hot !
- Thread starter SavinaRed
- Start date
. looks like a great burger sauce.
I'm about ready to bottle up my fermented sauce. Going to check the pH after I cook it down. Can these woozy bottles be processed for better shelf life?
Take a look at this thread from the experts !ChiliheadDan said:
http://thehotpepper.com/topic/29501-making-hot-sauce-101/
Up front I get the fruit, slight smokiness and sweetness and then bam the onslaught of the peppers hit you like a ton of bricks.AldenMiller said:
