Found a simple recipe for hot sauce with dried pepper powders, that I plan to try pretty soon. Sort of classic Louisiana hot sauce.
10 tsp water
10 tsp white vinegar
3-5 tsp pepper powder
1 tsp garlic powder
1 tsp salt
Would this have to be boiled thoroughly to pasteurize or just simmered to hydrate the powdered ingredients before bottling?
10 tsp water
10 tsp white vinegar
3-5 tsp pepper powder
1 tsp garlic powder
1 tsp salt
Would this have to be boiled thoroughly to pasteurize or just simmered to hydrate the powdered ingredients before bottling?
