Hey guys, so its been a while since I last came on here but I've been busy developing our hot sauces and Indian pickles. Today was our first day trading and we made nearly £200. Its been hard work but seeing others enjoy our products was totally worth it. Give us a follow on Twitter...
Ive been experimenting with my ghost pepper mash. Really enjoyed this one and think ill upscale and add it to the selection.
15ml of ghost chillies
3 whole bulbs of roast garlic
100ml water
20ml apple cider vinegar
Hi,
I'm looking to buy a 10litre (10 quartz for US I think) bottle of pepper mash from a retailer to experiment with some recipes. How many bottles 8oz (220ml) of hot sauce would that potentially make with added ingredients?
Thanks for the info guys. I thought rehydration would help and there will be other fresh ingredients in there, and the PH low enough to ensure shelf stable stability. I best get buying some. They're expensive.
It's really hard to get fresh naga chillies near me so was wondering the best way to make a shelf stable sauce using dried pods? Suggestions please....
Thanks hottoddy. I have mentioned on the menu that will be in the presentation box when to ditch it. If I give them as presents regularly I will put proper nutrition and expiration labels on.