Recent content by amast13

Anyone have any idea where to buy chocolate habanero mash, or whole pods frozen or fresh?  Used to grow them myself but don't have anywhere to do that anymore.  Need to get at least a gallon or up to 5 gallons.   Thanks, Aaron

I need to get some large quantities of pepper mash 10-25 gallons depending. Does anyone have a comprehensive list of pepper mash wholesalers? I am also looking for vegetable wholesalers in Central Texas for things like onions, garlic, pineapple, and a few other things. Thanks

Liabilit Insurance Hey salsalady where do you get liability insurance?

Anyone have any statistics on the hot sauce industry or specialty food industry for the past few years?

I got 75 Bhut Jolokia seeds from these guys, planted them and out cam Red Habaneros! Has anyone else ordered jolokia seeds from this site?

I am having a hard time finding a company that offers product liability insurance. Google gives me a bunch of crap so anyone who has any experience with a company please give me a shout. Thanks

The heat I think was just luck of the draw. I have noticed however that the color of the sauce changes. For instance a yellow scotch bonnet and red sweet pepper when fresh made an pinkish orange colored sauce. With mash it is more of a yellowish brown. All my Ph tests come out fine and the...

I am getting ready to have hot sauce made at an FDA approved co-packer in Costa Rica and am wondering about a couple of things for importing to the US. Do I need a distributor in the US to accept these? Can my current corp. accept the product and distribute? Also trying to figure out the best...

I made mash with a bunch of serranos, and orange habaneros a couple months ago. This past week I broke open the mash and started making sauce from a previous fresh recipe. I noticed some changes that I thought I would share with everyone and see if anyone else has had similar experiences...

Hey that is cool, I have been wondering about doing that to some of mine. Where did you get the wax?

Chocolate Habaneros, but I have had it happen with others as well..

I food processed a bunch of peppers double bagged them added 12% salt and stored them in buckets. When I opened one the other day and there was a white "funk" on the top. Not like mold but nasty none the less. I read that it is okay to scrape it off and go ahead and use the mash. I made some...