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Broken hearted sauce
Probably has to do with using more oil/less oil when you saute. Are you measuring? You could cut the oil out and dry roast the ingredients in the oven (or grill them). Problem solved.- The Hot Pepper
- Post #7
- Forum: Hot Sauce Making
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Broken hearted sauce
Because your ingredients contain water and you are adding oil. You will need an emulsifying agent.- The Hot Pepper
- Post #3
- Forum: Hot Sauce Making
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favorite What is your favorite smoky pepper that is not smoked?!š³
Arbol are not smoked but they are smoky, so perhaps you did like one? š- The Hot Pepper
- Post #8
- Forum: Let's Discuss Hot Peppers
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fermenting Bulk ferment for several sauces
The above plan stands if you ferment or not.- The Hot Pepper
- Post #7
- Forum: Hot Sauce Making
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fermenting Bulk ferment for several sauces
Create a basic hot sauce as a base and process it in jars and/or bottles. This base should taste good as a standalone sauce but will also serve as the base for all your other creations, so maybe one day you want a fiery blueberry hot sauce, but the next day you want a roasted garlic hot sauce...- The Hot Pepper
- Post #6
- Forum: Hot Sauce Making
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Hi all, I'm Lady Phoenix (like the bird, not the city). Thanks for the add.
:welcome:- The Hot Pepper
- Post #2
- Forum: Welcome!
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favorite What is your favorite smoky pepper that is not smoked?!š³
Fresh or dried but not smoked. Perhaps you find an ancho smoky. I'll go first. Jamaican Hot Chocolate. I've only had it dried as powder but it has this really cool smoky profile. If you answer, make sure your specify if it is fresh or dried. Go!- The Hot Pepper
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- Replies: 8
- Forum: Let's Discuss Hot Peppers