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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 06 Jan 2013
Online Last Active Today, 12:26 PM

#1470149 Correcting Metal Taste in my Hot Sauce. Anyone?

Posted by SmokenFire on Today, 11:20 AM

I love that we're all "What did you cook it in?" as a first guess.  SS won't impart that flavor, and the OXO food mill is also stainless.  


Last year I had a batch with a similar metallic taste at the end, made w similar ingredients; fermented yellow supers, onion, garlic, pineapple, rice wine vinegar, clover honey.  Tasted great up front, tasted like sucking on pennies at the finish.


Tried to add more vinegar/honey to help soften that finish but wasn't ever completely satisfied with the sauce and ended up throwing the whole batch out before bottling.



#1469356 New to TheHotPepper site

Posted by SmokenFire on 21 June 2017 - 06:15 PM

Welcome from Chicago WindowBoxGardner!  You'll find this community to be an incredible resource for all things pepper and heat related.  :)

#1469354 Big Green Egg

Posted by SmokenFire on 21 June 2017 - 06:13 PM

I've had that before CS - very frustrating.  Felt like I spent almost as much time trimming and pulling little bits of the membrane off as I did cooking the damn ribs!

#1468941 Red flags of "newbie" seed scammers on THP

Posted by SmokenFire on 20 June 2017 - 01:38 PM

check out their post count and activity on THP if they seem to be trying to scam.  anyone legit who's an active participant around here will easily pass such an inspection.


I've sent seeds/sauces and never received the money or agreed upon trades like most around here, but we learn fast.  :)

#1468853 SnF's Feastival!

Posted by SmokenFire on 20 June 2017 - 09:46 AM

Bacon, pepperjack cheeseburger benedict with jalapeno hollandaise.  Father's day brunch at its best...     :)







#1468843 I ♥ Wings

Posted by SmokenFire on 20 June 2017 - 09:24 AM

Great looking yard bird HK!! 

#1468840 strangest ingredient in your hot sauce?

Posted by SmokenFire on 20 June 2017 - 09:20 AM

Pineapple marmalade?  

#1468029 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket

Posted by SmokenFire on 17 June 2017 - 10:25 AM

No burnt ends makes me a sad man.  Lovin the bark and the temp controller Mike.

#1467715 Amazon to buy Whole Foods

Posted by SmokenFire on 16 June 2017 - 12:43 PM

I'd imagine this is part of the expansion of Amazon's current grocery store no check out concept Go.  Having WF already well appointed and established locations & joining them with the already powerful Amazon distribution network makes a lot sense for Go.  Get yer Amazon shares now, soon it will be the Buy & Large from Walle...

#1467356 Producing and Canning my Salsa - Advice Needed from the Professionals !

Posted by SmokenFire on 15 June 2017 - 02:48 PM

Hi Cris & welcome to THP!!  :)


Congrats on your dreams of a salsa business. We have a resident salsa maker extraordinaire (Salsa Lady) who will contribute to this thread I'm sure, but IRRC her salsa is fresh/refrigerated instead of canned, and your salsa recipe is canned is that correct?


IF that's the case then you will need to find co-packers in Cali that will make your salsa to your recipe.  THP member Lucky Dog Hot Sauces resides in CA and uses a co-packer and can help shed some light on the number of hoops required to do business in Cali (there are many, but it can be done!).  


Prior to the co-packer though I'd advise getting your paper straight first thing:  Business plan, business license, business insurance, etc.  These basic steps help you chart out the vision and growth of your business and also protect you should anything become an issue. 


When that stuff is handled you'll contact the co-packer of your choice (talk with at least 3 to get a better idea of pricing/minimum batches/warehousing) and then make arrangements to have the salsa made.  Prior to that you should have picked out containers and labels for your salsa as the copacker will need them (though some can help with that too).  I'm sure there are several steps I'm forgetting, but I wanted this to be an introduction kind of post.  :)


Remember there are some complicated issues you'll have to slog through to get your business off the ground but the basic premise is simple:  Make salsa and sell it.


Good luck!!! 

#1467303 Travel size

Posted by SmokenFire on 15 June 2017 - 01:02 PM

I dry the tailings from my hot sauces and use them in spice blends all the time.  As for travel - I have some 2oz sauce bottles that I'll take if I'm in the mood for a specific taste and small 1oz shakers of powder that I'll take if I'm just looking to bump heat levels on a certain dish.  Sauce or powder It's purely inspiration of the day and/or dish I'll be eating though.

#1467145 add img fruit to ferment sauces

Posted by SmokenFire on 15 June 2017 - 10:20 AM

They look good.  :)


Please update this thread when you process them on tasting notes, etc.  

#1466787 Throwdown Throne

Posted by SmokenFire on 14 June 2017 - 03:05 PM

The juice is loose!!!  Congratulations GiP!

#1466719 Not Over-the-Top Expensive Knife Set

Posted by SmokenFire on 14 June 2017 - 10:47 AM

I have something similar to these, been using them for 15 years and easy to hone and keep and edge.




I have a very similar set.  Added a boning knife and my favorite offset serrated knife and don't need anything else.

#1466717 Custom Tee-shirts and caps

Posted by SmokenFire on 14 June 2017 - 10:39 AM



I use a company in Chicago called Strange Cargo.  Been doing business with them for a decade.  Good pricing/people/products.  Dunno what shipping will cost you, but I highly recommend them.  Have used One Hour Tees in the past and didn't care for them.  Used Threadless a couple times as well but they were a bit pricey for what we needed.  Hope this helps.  :)