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If recipe calls for whole fruit though, I'd imagine saying 110g whole lime per X Liters is more useful. There's a big difference in the flavor of whole lime and lime juice IMO.

I live in one of the most humid regions of the US (Southeast coast) and my plants do fantastic in the summertime. It's almost tropical rainforest weather where I live, but the plants LOVE it.

They tear you a new asshole, that's why. :party:

Very cool. On first glance it looks like your dirt is way too wet, and the yellow leaf discoloration makes me think they're overwatered, and not getting the sun they need. Are the pots draining out the bottom like they should be? Try just sticking them in some miracle grow potting soil with...

If you're in Texas, you might also drop John Vollmer a line - jvollmer@vpitexas.com. Vollmer Products (www.vollmerproducts.com) have some fantastic sources for pepper mash. I can vouch that their cayenne mash is pretty fantastic.

Sorry for the delay in getting back to you about the hot sauce swap! I've got a few on hand now that I'd love to do a trade with. I'll drop you an email now. :)

Yes, please update links if possible. Many of them are dead unfortunately.

Pablo's Hot Sauce just started selling Pablo's Phoenix. You can find it by the bottle and case here - http://www.etsy.com/.../PablosHotSauce Follow Pablo's on Facebook and G+ https://www.facebook.../PablosHotSauce https://plus.google....082308109818406 http://www.pabloshotsauce.com

My production sauce is available for purchase on Etsy now if you're interested. http://www.etsy.com/shop/PablosHotSauce

Thanks for the interest! I'm making a short run to sell, yes, and if we sell out, we'll scale up and sell some more. :cool: The ones pictured are just a one-off from me experimenting with my own mash. They'd be hard to produce at scale I think because of the odd-ball blend of peppers used...

Hey SalsaLady, just curious, if a recipe calls for the use of a fruit/vegetable... how do co-packers handle this? Say you had a recipe for instance that was 500mL mash, 500mL vinegar, and one lime per 1L (1000mL). Can they usually accomodate things like this?

I wanted to give a quick plug to www.planetlabel.com. I don't work for them, but I found their 5163 glossy labels exactly fit the bill for what I wanted. They're quality stuff, check 'em out. Who do you guys use for your labels?

Interesting... but may be hard to get rid of the oil if you're making hot sauce out of it. If you use yogurt as a starter you definitely want to make sure it says it's using live cultures. Most yogurts don't. You may be surprised that you don't need to cut it down much. Xanthan gum will...

Bumping old thread. I can't recommend Vitamix Pro 500 enough. I'm pretty sure you can make a smoothie out of nickels in one of those.

If it's a short time period, no, you just want to make sure nothing nasty is growing on the top from the air exposure. Keep it submerged where possible.

A buddy of mine has this plant and is trying to identify it. He lives in Sydney Australia. He said: What are these?

The basic idea is to keep your vegetables submerged under the brine solution, and however you choose to get there is up to you. The brine solution people are talking about is usually the water that comes out of the vegetables and salt mash from the salt drawing out the moisture. Some people...

Everybody does the 5 oz. bottles, but I want to do 8 oz. The standard 5x3" size label seems to be the norm for 5 oz. bottles, but is there a better size for 8 oz. bottles? Maybe I'll just wrap some paper around the bottle later and trace out what size I'd like. :cool:

Yep, you're pretty much on the right track. I usually remove stems because who wants to taste those? Sometimes I'll remove seeds too depending on the pepper - some are much easier to seed than others. The seeds will get strained out later when I make hot sauce. As for refrigeration, don't do...

Wow lots of different peppers in that XXX sauce ingredient list! Great color too!