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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

salsalady

Member Since 30 Dec 2009
Offline Last Active Yesterday, 10:00 PM

Posts I've Made

In Topic: Process Authority Cost?

Yesterday, 09:56 PM

the food science department.  Let me look through emails.  It's been a long time since I first contacted them and since then it's been all email.


In Topic: Process Authority Cost?

Yesterday, 01:14 PM

can't find a link but I use-

university of nebraska lincoln


In Topic: Cloning Poblano's "Mexican Hot Sauce"

23 May 2018 - 09:59 PM

Questions for you guys:

 

  • Are habaneros used fresh or dried? I guess it must be fresh, or else this sauce is 30% dry habaneros which is insane.
  • Because habaneros and chiles are above vinegar, that suggests that the recipe is at least 2 parts chile to 1 part vinegar.

Not Necesarily 2:1.  using the above list, it could be-

50% habanero

15% chile

15% spices

15% vinegar

5% other

 

-or-

25% habanero

20%chile

19% spices

19% vinegar

17% other

 

 

Lots of ways to interpret the list.  Sounds like a fun project.  Good Luck! 

SL

 

edit to get that other 2% in recipe #2.  :lol:

 

 

 

 


In Topic: messed up

22 May 2018 - 09:32 PM

I've ran the ferment through the food mill and dried the tailings....that way you get both the liquidy sauce and the dried remnants....which is what you would basically be getting by drying a ferment.  Unless it is a really thick ferment...? and you don't have a use for it as a sauce?

 

 

Hmm ...if it is a kinda thick ferment, I suppose the pulp could be (blendered if needed...), put into jam jars and done up in a boiling water bath.  Kind of a riff on AJ Puree recipe.

 

SL

 

 


In Topic: Buffalo sauce fill and life cycle

22 May 2018 - 03:40 PM

Go for it and let them tell you otherwise if something needs adjusting~ 

 

don't offer to get FDA registered unless you have to.  (where's the subversive anti-government smiley? :lol:)

SL