Recent content by Casagordita

I'm looking for these varieties in particular:   • Facing Heaven (a.k.a. Tien Tsin, Tianjin, Chao Tian Jiao, Kung Pao)   • Er Jing Tiao (a.k.a. Double Goldenness)   • Hainan Yellow Lantern (a.k.a. Yellow Emperor, Huáng Dì Jiāo, Deng Long Jiao)   • Star-in-the-Sky (a.k.a. Man Tian Xing)   •...

Thanks!  I think I'm going to do a combination of these--dry roast the spices, then steep them in vinegar.  I Googled up some instructions for making infused vinegars with spices, and several of them recommended using cinnamon sticks, cloves, star anise, and other woody spices.  They all had the...

This summer I'm planning to make a plum-based sauce with a Szechuan flavor profile--Chinese black vinegar, ginger, Chinese peppers, star anise, cloves, Chinese guì pí cinnamon stick, brown mustard seed.  I'm working from a recipe I found, but tweaking it a lot to suit my own tastes.  The...

tl;dr:  I did the same thing that resulted in a perfect ferment and some tasty hot sauce last year, but this time it's hardly bubbling.  What's going on in those jars? The long version:   2017:  I started three half-gallon jars of peppers fermenting.  Each jar had about a pound of sliced...

I wonder if this stuff would be a good addition to the mix?  It's a blend of powdered lemon juice and citric acid--concentrated and intensely tart and lemon-y.   Lemon Crystal  

  Mine are pretty much DIY.  My hot sauces and other canning projects are strictly a hobby--I make them for fun, and for holiday gifts.  I'm also not a professional designer (as you could guess!) but I do the label designs in Adobe InDesign.  I fumble a lot, but in the end I can usually turn...

  Thanks--and good point!  That won't be hard with the Louisiana-style sauce--it's a pretty simple recipe and I should be able to make all the ingredients fit along the side.  The tropical one will be more of a challenge--it's going to have a lot more stuff in it!  I have a list of peppers and...

For years I've done a lot of canning in the summer so I can give it away as holiday gifts.  This is going to be my first try at hot sauce.  I've been anxious to get started for a while now, but up here in the Pacific NorthWET, the local peppers won't show up in the farmers markets for another...

Hi there!  I'm new here and new to hot sauce making.  I've done a lot of canning and quick pickles, but this will be my first adventure with fermentation and hot sauces.  Before I get too far in, I'd like to get some feedback and make sure I have the basics down.   I'm making two varieties:  ...