• If you can't find a "Hot" category that fits, post it here!

D3 Pepper Products

Wow!
It looks like you are doing everything like a pro except selling it.
Those look perfect.
I bought a digital kitchen scale today, first step in writing down my recipes . Up till now I have made some good sauces , but never worked from a recipe and have never written down anything.
 
karoo said:
Wow!
It looks like you are doing everything like a pro except selling it.
Those look perfect.
I bought a digital kitchen scale today, first step in writing down my recipes . Up till now I have made some good sauces , but never worked from a recipe and have never written down anything.
Click to expand...
 
yea I need to get better about writing things down as well. I wrote todays down thankfully but other than that the only one i've written down was the sweet thai. 
 
D3monic said:
 
Unfortunatly no, only friends and family. I legally can't sell hot sauce since I don't have a commercial kitchen or license. Right now i'm just experimenting and trying to get some recipes together in case I ever do decide to into the business. 
Click to expand...
 

This is Sven! Your long lost cousin from New Mexico!!! Hope you get that business up and running soon, everything looks fantastic!. Cheers!
 
D3monic said:
Unfortunatly no, only friends and family. I legally can't sell hot sauce since I don't have a commercial kitchen or license. Right now i'm just experimenting and trying to get some recipes together in case I ever do decide to into the business. 
Click to expand...
 
:shh: I saw you post you sold some at work :shh:
 
Debating what to make next. Got a mango on the counter. Was maybe thinking about making a jamaican pepper sauce with the D3 goat. Something pretty darn hot.

Either that or just straight up peppers, salt and vinegar.

If I was to use bacon in a sauce. What do you think shelf life would be? Or do sauces like Scotty o hotty actually use bacon?
 
Loving pretty much everything you're putting out here D3, as usual.  
 
Posting to say that the labels are in need of some usage of the negative space.  The existing graphics are quite good, just need some larger/more detailed romance panel stuff on the sides and a larger primary image if possible type action imo.  
 
Also willing to donate for bottle and recycling costs if you aren't out already.  :)
 
D3monic said:
anyone ever have a trinidad style sauce? I can't picture a sauce with mustard for the life of me
Click to expand...
you have to try some Bajan Hot Sauces... all mustard based and amazing flavor.
F80DB651-4756-4A7C-B3FD-E803B7E29D96.jpeg
 
The Hot Pepper said:
Lots of Caribbean sauces use mustard. 
Click to expand...
 
Don't think i've ever had one. Maybe i'll save that for a really small test batch one day. 
 
Things I  have on hand and contemplating on.  (writing down to help me think but open to suggestions)
 
Fruits: Mango, Raisins, pomegranate , limes.
 
Veggies: red onion, Garlic, Carrots, Ginger, Green onion, Vidalia onion, white onion. 
 
Spices: Thyme, toasted cumin, alder smoked onion and garlic, kosher salt, black pepper, white pepper, mustard powder, turmeric. 
 
Peppers: Jalapeno, pablano, serrano, D3 Goat, omni bonnet (fermenting), Aji Painapple (fermenting), White bhut and white bullet habs on hold for the white lightning sauce, Lots of sugar rush pods, not 7pot yellow (fleshy and medium heat), lots of mixed baccatums but can't picture in a hot sauce and a mixed bag of off pheno jays peach ghost scorpion and other pods. 
 
Forgot to mention vinegars on hand. Edited to add in vinegar. 
 
D3monic said:
 
Don't think i've ever had one. Maybe i'll save that for a really small test batch one day. 
 
Things I  have on hand and contemplating on.  (writing down to help me think but open to suggestions)
 
Fruits: Mango, Raisins, pomegranate , limes.
 
Veggies: red onion, Garlic, Carrots, Ginger, Green onion, Vidalia onion, white onion. 
 
Spices: Thyme, toasted cumin, alder smoked onion and garlic, kosher salt, black pepper, white pepper, mustard powder, turmeric. 
 
Peppers: Jalapeno, poblano, serrano, D3 Goat, omni bonnet (fermenting), Aji Painapple (fermenting), White bhut and white bullet habs on hold for the white lightning sauce, Lots of sugar rush pods, not 7pot yellow (fleshy and medium heat), lots of mixed baccatums but can't picture in a hot sauce and a mixed bag of off pheno jays peach ghost scorpion and other pods. 
 
Vinegar: Apple Cider Vinegar, Datu Puti (cane vinegar) , Cherry Balsamic, Rice wine vinegar, distilled vinegar, mengazzoli wine vinegar, red wine vinegar, plain balsamic. 
Click to expand...
 
I think the el scorponero orange would have been a good candidate for a baja style sauce. I'll have to keep that in mind for next year for sure. 
 
You must log in or register to reply here.
Back
Top