Recent content by Art Couture

  WOW!! Just peeked at that recipe, it's off the chain!! Bet it's awesome!

3rd place in Featured Pepper, Awesome!!!  So happy you reached out to me.  Happier still that my first large, commercial production, of sauce won any award!  Inspires me to continue and strive for a first place.  Thanks to the judges.

Thanks Captain.  Will do.

  Thanks Capt. Caliente (and to the forum for letting a "newbie" participate).   Looking forward to trying it out?   Quick questions:  What are the peppers (from left to right)?  Maybe will harvest some seeds.  

Great info!!!  As my sauces are all vinegar based, I rely on fruit/vegetable "fillers", such as beets, carrots, apples, etc. to "thicken" my sauces.  Your info may allow me to try a different option.  Thanks. 

I did my first run of dried peppers this season.  Used an old Decosonic (circa early eighties) convection oven.  Process took about 45 - 60 minutes per batch.  Three batches equaled 8 ounces of dried pepper flakes (I did not fine grind)  Just did it to get rid of peppers I didn't plan on saucing...

Glad to participate, hope my recipient enjoys.

Package shipping out tomorrow.

I'M in.    USA

Hello all.  Just introducing myself.  First year producing a large batch of sauce that I'm able to sell (after jumping through a lot of State Food Safety hoops).  Thank you to this site for inviting me enter a submission into this year's competition.