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Thanks for the responses all. Anytime you're dealing with public agencies, the scenarios often become some absurdity from a Kafka story. But 'tis the cost of doing business. That being said Texas, a state with an official native chile pepper, has easy access to their acidic foods guru through...

I have read through the threads regarding the sauce-making business and still have a bit of confusion. I am currently a hobby sauce maker in the process of becoming official. I am going the route of renting a commercial kitchen by the hour and selling locally. After getting local Food Manager...

RM, Actually ran a batch through my sieve today and like the results. Thanks.

That's nice looking sauce which could only be the offspring of good ingredients. I have thought about using cucumber before but haven't yet. Good work.

Thank you all for responding. I sort of figured a) I wouldn't be able to keep the old blender out of it and b) I will have to remove seeds on potentially thousands of fresh habs. After reading your posts, I still like the idea of using a food mill for the last pass through but the immersion...

I read somewhere on the forum about using a food mill and not de-seeding peppers because the mill, well, milled everything. Anyone have experience? Also curious about immersion blenders in the cook pot instead of transferring sauce to blender and back. It is both a pain and each transfer steals...

Fantastic. It's like I am dreaming of my own future... Congratulations on the accomplishment. Did you already have the bottles selling commercially and then just upped the ante with the co-packer and increased production? Cheers.

Thanks for reminding me that Fiesta is a great and spicy haven. Also never have had a rocoto pepper. I look forward to trying them. Cheers.

My two cents to add to these well-informed replies would be as Admin says, skip boiling in the water. Just simmer in vinegar to capture the flavors and soften ingredients. Blend the heck out of it, and I've found that you can almost entirely eliminate separation with another simmer to fully...

All good points. I will likely experiment a little with drying and mash, and I will definitely look into the puree/pressure canning method. That's why I started coming here: experienced, friendly advice. Thanks.

Hey Sawdust, I found it on the actual state legislation site here: ftp://ftp.legis.state.tx.us/bills/75R/billtext/html/house_concurrent_resolutions/HC00001_HC00099/HC00082S.HTM Note the wording. The most poetic, simple and impassioned legislative prose I have ever read...so of course it's...

Great topic. I have the Texas resolution making the chiltepin the official native chile pepper of the state stuck to my fridge. The chiltepin is the wild mother of the Annum family of peppers which includes jalapenos in its domestic branch. As Alabama Jack noted, the chile pequin (or piquin...

Thanks for the replies. I am growing red habaneros (caribbean not savina) and a few others. I have a monstrous amount going into the ground with a local farmer and couldn't figure out the drawbacks to the pickling method I used before...although I think they may have lost a little heat in the...

Last year I saved some red habs by chopping them and then mixing in sea salt and just barely covering the mix with hot vinegar.I guess this is simply a pickling process, but the peppers still have good flavor(though a little mellower) and a low pH. Can anyone see any disadvantage for using this...

Hello everyone, I've already found your forum to be a great resource for all things from pepper seeds to pH testers. Glad to join a group discussing one of my favorite topics. Cheers.