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Gorizza's Hot Sauce 2017

Started with ~5 gallons worth of peppers, most of which are pictured below:
 
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Then mixed up 7 sauces. Mostly cooked stovetop with EVOO and salt then packed with ACV and (my first time using) Xantham Gum.
 
The Sauces:
  • Habanero Mustard and carrot
  • Scotch Bonnet & Yellow Moruga with white wine, white pepper, and celery
  • Trinidad Moruga Scorpion and tomato garlic
  • Chocolate Douglah and blackberry
  • Bhut Jolokia and strawberry
  • Misc. Bhut crosses & Jalapeno with sugar, white pepper, and celery
  • Habanero berry
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Bhuter said:
The Chocolate Douglah and Blackberry sounds awesome!
 
I'm really excited to try that one. All of them, really. Hab-berry might be a little weird, haha.
 
The Chocolate Douglah is in the 2 really dark cans 5th and 6th from the left.
 
I'm impressed with those combos, they all sound complimentary (except maybe the Hab/berries combo).  As my name suggests, I'm a fan of cooking some beets (and carrots) with my habs.  Rich color, sweetness, and taste.
 
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