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It was just a statement about having to learn about recipe scaling. Thanks dude. :) I've been an on/off member here for a little while. I love this forum and I appreciate ALL the advice and the feedback on growing peppers and hot sauce. but... I dunno man, I said so many times that the...

I don't consider the co called "nay sayers" as such. I know that everyone here is just offering honest advice and the best advice they can give as they see it. No offense taken, and if you guys look at my replies you can see that I AGREE that "strangers" also need to be in the tasting group...

This is how I make hot sauce. First off, my mom is a great cook and just cooks/bakes. I know what tastes good, usually. I've always been great in the kitchen making my own stuff, and never from recipes. I used to make my own pasta etc and my family makes home made tomato sauce for preserving...

Then that was it. I threw them in with the apples to cook and pop and blended them all after but it was before I got the ninja. Next time I would do the berries on their own first. Ya live and learn.... Thanks

Anything's possible. My girlfriend was using the same overall batch of apples to make really yummy homemade apple sauce and apple pies and there were no issues with any of that. I guess it could have been one apple. I just assumed it was something I didn't know about cranberries...

I don't have the recipe I made handy, but just the regular stuff aside from the apples and cranberries. some onions, garlic, spices... Anyway, now I have A Ninja hopefully it won't be a problem anymore.

I have used paprika. Thanks. I have to get a better quality one than the usual grocery store fare. There is a killer spice store here in NYC where I work I'll have to look over there.

I understand what you guys mean but I have brutally honest people and you can't fake the enthusiasm they show. I've had several offer me money to keep the sauces coming. Others have used them in recipes. One guy's fiancee is a chef and she has used them in making some restaurant quality...

Fruity things like mango, banana, lime, and some apple, etc... VERY HOT stuff. I can't even say how many homegrown dried Ghosts, scorps, 7 Pots, etc went into this... I've been churning out various mild to hot to very hot sauces and so far everyone I have try them loves them. People at...

I bought a Ninja blender. What a beast!

okay cool I'll try force straining it sometime.

What do you sift sauce with?

Thanks. I'll have to look into that. I was thinking of doing a pineapple sauce too and I imagine pineapple also has fibers...

This stuff is mild. I made it for the average person who likes a lil bit o heat. My only problem was these little fibers that wouldn't cook out not matter how long I cooked it. Must have come from the berries... It's good though. You don't notice them when you have the sauce on food only...

I don't know it's just an average style "tomato sauce" cooking pot... I had dried whole ones but the powder just seemed a better buy.

Hi Guys, In a typical batch of hot sauce - say a large sauce pot about 1/4 to half full (I know this is pure guesstimation and not exact amount) how much chipotle powder would you add in order to have the smokey flavor come through? Thanks.

Yeah I was thinking about a "pina colada" hot sauce before I even read your post. Great minds think alike!

I woulda said 69

Thanks. That's interesting.

I Was wondering the same about some of mine. I posted it in a different sub forum though because I didn't see this "help ID" sub forum at the time.. Brown seems to be a nice surprise though.