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I bought my dehydrator long before roll-ups were thought of.....How about parchment paper?

Here is a link to a dipping sauce I make using tomato paste. ....I refer it it as a dipping sauce, but others have called it a spicy ketchup.   http://thehotpepper.com/topic/47969-honey-caribbean-red-habdatil-dipping-sauce/?p=1016534 CM

Turbo, Here's the link to my fermented(and small cooked)batch of your lemon drop recipe.   http://thehotpepper.com/topic/49211-lemondrop-pineapple-fermented-sauce/?p=1037983

Very nice ...Enjoy !! CM

Hey there DR...thank you...., The ferment jar is a quart. The recipe made almost exactly that amount, but I held back some to allow for a good air space. (I've finally learned to back off rather than fouling the airlock or cleaning up seepage.)   Yes indeed there is a lot of pepper solids in the...

Greetings and welcome,   I very seldom cook a fermented mash because I want to retain the beneficial lacto bacteria. . I store them in the fridge and add/blend with other ingredients prior to serving.   That being said, when I have a larger harvest season than I have room to store in the fridge...

  Ok...as requested....here's pics of the cooked sauce (thickened) ...before....   and after...on some boneless thighs     It has a great flavor with a little less than medium heat level, significantly less heat than before cooking. This is definately a keeper recipe for me....but next time...

Greetings RJ   I seldom cook my ferments. After the initial fermentation process is complete, I keep it in the fridge, where it continues to age naturally and evolve into  more depth and complex flavors. Plus I want to take advantage of the "probiotic" properties that are destroyed when it is...

Both sound tasty BB81....nice color in the1st one...look forward to hearing how they turn out. CM

After seeing Turbo's pictures and cooked sauce recipe, I was inspired to try a similar fermented version.     35 lemondrop pods 5  scotch bonnet pods zest from 1 lemon 4 cloves garlic 1 medium vidalia onion 1/2 cup 3.6% brine 1 lb fresh pineapple approx. 1/2 cup cilantro 1 TBS ground cumin 3...

Looks nice Turbo....and with the combination of mango,strawberries and Riesling...those carb loving lacto bacteria should have quite a feast. But I'm not sure about the wine turning to vinegar though, since that requires oxygen.  And I didn't mean to give you the impression that garlic would...

Nice color....and blend.   CM

DR, What a coincidence that you mention my thread on the Hab/manzano mash was what got you started. It just so happens that mash was what I used the first time I made this recipe for a Honey-tomato based dipping sauce. And actually, I still have a few ounces of that mash in the fridge, and use...

Turbo...That sauce of yours sounds and looks great... what a beautiful color!!   Lemon drops are one of my favorites.....plus i add cilantro,& cumin to my recipes whenever possible.(or I can get away with it)   While I don't have any fataliis (never tasted or grown them) I have an abundance of...

Greetings sandt, I just finished reading your thread. Let me begin by extending a warm welcome to fermenting. I'd also like to say that any info or suggestion I offer is a reflection of what "I" would do if presented with the circumstances you describe. Each of us can still choose to do what...

I I tried their GP sauce last Friday. I enjoy and normally order their Mango Hab sauce, even though it lacks the heat level I'd like. So I got some of the GP on the side( in case it was terrible) for dipping some boneless mango hab wings. The heat definitely builds after a couple bites, and...

I am honored DR, Your kind words gave me a little chill, along with a smile when I first read them. It's really rewarding and fulfilling to know that some of the knowledge and practices that my Grandma passed on to me many years ago, are living on, ....being utilized, appreciated and duplicated...

Greetings simon04, Here is a recipe that I make regularly, it's one of my favorites and I almost always have some available. Works very well as a dipping sauce and finishing sauce when grilling..and a little shot of some Ky bourbon added when serving,really adds an enjoyable twist. The main...

Here's a link to a fermented salsa recipe. I have used a similar recipe for several years (in fact I think I posted it on THP)...that I can puree into a sauce and use in my traditional red chili.   http://www.pickl-it.com/blog/743/antioxidant-rich-pickl-it-tomato-salsa/   CM