I would go with reconstituted weight, it'll place the chiles higher on the list by predominance.
If this goes into production, the inspector or PA may want it listed as "reconstituted chile de arbol" on the label. It's their call how they want it listed and that may vary from inspector to inspector.
Side question- do you measure out 2 oz dry chiles and (1 cup?) water, reconstitute and add ALL of it to the sauce?
Or measure 2oz, reconstitute, and only add the chiles and not the water?
If it is only the chiles and not the water, I think you should weigh the reconstituted chiles and use that weight for placement.
If everything goes in, then definitely weigh the chiles and water.
These are all good recipes. I tweek the process a bit because we dont like really soft mushy peppers.
Par cook the bacon.
Mince 2 tablespoons shallot and a tablespoon fresh garlic.
Put it in a small bowl with a few drops water, cover with cling wrap, microwave for 15-20 seconds to soften. Mix into cream cheese, with salt pepper, seasoning,whatever.
Proceed like normal to stuff and wrap. This allows the bacon to cook and get crispy while the peppers stay a little firmer.
Bhuter offered up a trade to me cuz I was whining that the sauces in my pantry were boring. I was referring to the sauces from other companies that we use, like Sweet Spicy Girl, El Fuego, and some others. Granted, they are great sauces! Don't get me wrong!...but we'd had nothing new in a while.
He also offered some pepper seeds for a making hot sauce class. Not only did he send the seeds, he individually packaged and labeled them! I asked for a couple rocoto and a couple aji seeds....he sent 10 varieties! Thanks for the variety of sauces and seeds, Adam. PepperPeopleRock!!!
Youwza! Those hungarian sauces are HOT...one of them is basically a pepper puree as 50% is superhots and 20% is hungarian hot peppers. The Elijas is very interesting, great smell, made with black cherries. Pretty good. And of course, IronMike's. Been a few years, but we had it before.
I just ordered a few. Anyone international, give me a PM. I'll pass a couple on for the cost plus mailing. In the past, small lightweight orders going international at first class mailing, not priority, were about $7.
With the ingredients listed, you could go a couple directions with the fruit. Fruit combos are great, just think of flavors that naturally go together and also fruits that will go with the color of the sauce. Keep in mind that sweet fruits will cut the heat.
I dont like a strong fermented flavor, but sometimes I dont want to cut the heat. So I'll add the same ingredients that were in the initial ferment as fresh ingredients. That keeps the basic flavor profile of the sauce but not as strong of a fermented flavor.
For adding fruit, I'd suggest adding 25-50% of the volume of the ferment in fruit, depending on how much you want to cut the heat.
Well, I had 2 buckets of some leftover wine-ish stuff. The first bucket was done fermenting, no bubbles at all. I added a pint of Bragg's and I think it has achieved motherhood! Yes?
The other bucket was 4+ gallons of blueberry wine that was very active in the fermenting stage and was still somewhat active when I added a pint of Bragg's about 3 weeks ago. Today, it is still active, these are bubbles on top, not mold.
Should I add more Bragg's or just let it keep fermenting until no more bubbles then add Bragg's? or maybe some slime from the other bucket? Both buckets are covered with 4 layers of cheesecloth.
Some caps do not have a liner, those can be washed and reused. Any caps with a liner should not be reused. Some bottle companies list the bottles and caps separately, so you can just buy new caps. If you call Specialty Bottle directly, you can order as many or as few as you want, and they have different colors as well as metal caps. If using a metal cap that has been HFH (heated) it should not be reused for HFH. They are probably ok to reuse for refrigerated, but would not reuse them for something you want to be shelf stable.
Do you have access to another milder chilli that has a similar flavor? Add some of that chilli along with it the scotch bonnets in place of some of the veggies. And maybe bump up the vinegar to kick it over to a more hot sauce flavor.
Good luck and keep trying. No one ever won the gold medal on their first race.
When Giving out samples in plastic bottles, the recipients might think they are shelf stable.
How about using 2 oz or 4 oz condiment cups, the ones you get salsa and hot sauce in with a ToGo order from a Mexican restaurant? Probably cheaper. And people would know it's not shelf stable.
Or pony up for glass jars/ bottles. There are 2 oz bottles that can HFH.
There's a couple posts around about how much weight to give input from friends and coworkers. It's better to take a bottle or two anonymously to a picnic and just hang around to listen to the comments.
I know budget is a concern. Just let people know it's R&D and go with something simple. When ready, give out a few samples properly packaged, with prototype labels, to some peers for honest comments and reviews. Not friends and family.
lol the 7 pot is one of the milder ones. Smokehouse is definitely the hottest one out of that group.
And yeah I've been trying to think of a cool way to indicate the heat level. I had an "angry starfish" system in mind, like "3 out of 5 angry starfish", but I never followed through. I could easily add it to the description though.
When I first unpacked the bottles, Dude and I were both.....uuummm...7 Pot? You taste it! No, YOU taste it. I dare You. I Double Dare you!!!
As it happened, we cooked some fresh corn on the cob for dinner tonight, cut it off the cob, a couple big pats of butter aaaaaaannnndddd.... 7 Pot Sauce! With the sweet corn, I think that toned it down several notches with the natural sugars of the corn. Dude really liked it, enough that I tried it. I told you I was skeered, I've worked with 7 Pots....a LOT.....and they've literally blistered my arms. Bold Badger's 7 Pot Sauce made the dinner.
This is where a heat indicator would of saved me all of the angst of trying the sauce. Even a simple thermometer gauge would be fine. or a 1-5 claw indicator that is color coded.....like there are 1-5 badger claws instead of the typical 1-5 chile peppers....or 1-5 flames......you get the idea~~~~