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Bonnet

Member Since 16 Jul 2009
Offline Last Active Nov 19 2010 01:28 PM

Topics I've Started

1.5 million extract

30 June 2010 - 12:43 PM

i,m making a hot naga sauce with naga scotch bonnet and 1.5 million extract
whats the ratio for adding the extract to give it a mighty kick
i,m making a 10 litre batch so does 100 mils of extract sound right and does anyone know how to work out what scoville i,m adding

Hot Pepper Sauce

18 November 2009 - 04:10 PM

So i,ve got loads of habs and bonnets and want to make a hot pepper sauce
I,m using white wine vinegar , habaneros scotch bonnets a little water and some spices but i have a few questions
1 If i cook it up and the bottle it ? how long will it last ?
2 If i then put the bottles in boiling water for a period of time would that then give me a long shelf life
3 whats the ph of chillies
4 whats the relevance of ph of sauces and shelf life

I know i,m asking alot but i cant get answers to these questions from anywhere

Cheat Chilli

30 July 2009 - 07:08 AM

Hi Again
If i want to preserve some fresh scotch bonnets in jars (Chopped) whats the best way to do it without affecting the flavour too much ,
I always seem to have a glut of them that end up going off
Thanks
Bonnet

Hi From Newcastle , Uk

17 July 2009 - 12:09 PM

Hi guys
I,m from newcastle in the uk , love chilli's and exotic food
Just getting in to making sauces and stuff
Not that knowlegeble yet , but this forum is the nuts .......

Hot Pepper Sauce

16 July 2009 - 06:08 AM

Firstly hello what a great site and forum

I,m looking to make a hot pepper sauce , I have access to fresh bonnets and dried habanero
Can anyone recommend a good recipe
I,m keen for it to be gluten free so i,m keen on zanthum gum

Hope someone can help .