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:woohoo: picked up a package from Warrant Man today. So excited! Until i saw... Oh no! Whew...not as bad as i feared. One casualty, and Man! Did that smell terrific! Cant really see in the pic but most of the other items had sauce on them. Luckily they all has good labels and packaging...

Mine is on the way....

I agree....to a point.... Watery tomato recipe may need more tomato. My Tropical Ghost Sauce has mandarin oranges, pineapple juice, and a bunch of other ingredients, none of which are thickeners. Hence the use of xanthan for consistency. Every sauce has its challenges and different solutions.

There are other produce ingredients that will add flavor to a sauce and also act as an emulsifier or thickener. Apple has pectin...as what is used to make jams/jellies. Pumpkin, okra and squash are thickeners. Some will affect flavor, some not so much. More chiles can thicken the sauce...

Mine also out Monday...

What do you mean by "...not break anything..." ? I keep a notebook and write ingredients and amount as i add them to the trial sauce. And as additions are made i add that to the list. 1 tsp + 2tsp + 1 tsp salt 1/2 c + 1/2c + 2Tbsp vinegar Makes it easy to track changes and replicate until...

Welcome to THP. It is as simple as more water, and maybe a splash more vinegar or fruit juice. Something maybe contributing is if you measure the dry peppers as 5 chiles instead of xx grams of dried chiles. Some peppers are thicker skinned. Measuring by weight keeps the recipe consistent...

Greetings Chilli Willi. Welcome to THP. Most of your questions can be answered here https://thehotpepper.com/threads/making-hot-sauce-101.29501/ 1. You dont have to fill HEATED bottles, just cleaned sanitized bottles. You can prep the bottles ahead of time, keep them covered and safe, room...

Replied....just to keep it active.

Not Me!!!! Hands up.... But dayem! Sorry to hear of the loss of product. The peppers! Not that other shit.

Greetings, PB! What a good dilemma you have. Dehydrate the fresh peppers to dried, rehydrate as needed. Make some pepper puree https://thehotpepper.com/threads/making-some-puree-today-will-post-pics-of-the-process-its-easy.32602/page-19#post-1742224 This is an awesome product. Preserves...

Sign Up for Secret Satan gift exchange! https://thehotpepper.com/threads/5th-annual-secret-satan-gift-exchange.76192/page-8

YES! OK for International.

Contact Firehouse Flavors. Firehouse pantry. https://www.firehousepantrystore.com/herbs-and-spices-chili-peppers.html If it is not on their website, they can likely source it.. They do custom blends and packing.

Fennel is not a common ingredient in standard spaghetti or marinara sauce. Like capers are in puttanesca. Spaghetti, marinara, pizza sauce are all similar basic ingredients. But subtle small differences separate each one.

Matty Matheson on various Vice Channel shows always said to add sugar to counteract the "tinned" flavor. Most cans now-a-days are lined, not tomato on metal. The recipe i posted was circa 1992. So maybe the sugar was for tinned tomatoes.

Pasta Puttanesca has a fun back story... ;)

Marinara sauce from an Italian restaurant.... restaurant quantity... In a nonreactive stock pot (stainless)... 6 yellow onions, minced in food processor Evoo to barely cover Sweat down the onions 2 #10 cans tomato puree (san marzano or other good tomato) 1 can water up to first rib 1 can...

I can't find the vitamix right now, I think I may have left it at the community center after our last hot sauce class. BlendTec -v- Ninja Professional 1500W discussion https://thehotpepper.com/threads/blendtec-v-ninja-blenders-food-processor.63275/page-2

It's all good Fin~ It's been known to happen around here from time to time. I may or may not have been involved in more than one thread train wreck.... :halo: :whistle: