Recent content by khaifa

Hey,   Got the following letter from the process authority. It seems nasties will grow .. i think because in our sauce bc there's too much sugar?? ... they recommended sodium benzoate and potassium sorbate .. but we want it too be 100% all natural .. any ideas?  We use: berries bell pepper...

Hey, as the title says I'm looking for either yellow or lemon (Madame Jeanette) habanero mash. Can someone please provide a source? I'm from the EU and have been working directly with a Dutch farm - but now I'm in America again - thus need a new supplier!   Thanks ya'll!

Hello everyone! Regarding selling your own sauce - I understand I need to use a commercial kitchen for production, which I luckily have access to. The question is - if I'm fermenting and making my mash, does that needs to be performed in a commercial kitchen and the storage / fermentation...

This forum has been a lovely resource and I can't wait to start contributing and interacting. I'm aiming to start a small batch to sell at local flea markets, so I look forward to getting advise from the vets out there.