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Shorerider, good questions you have. 1. Why are you rehydrating peppers? Good question...I would expect them to blend/melt in better with a cooked sauce. I must admit I have not tried to use them dehydrated. 2. Why not put a tiny amount of sauce in a glass (keeping glasses in the freezer...

Thanks Shorerider, and I appreciate the link. I’d like your advice on dehydrated peppers. If I hydrated them after boiling for 10 min, can I let them cool to room temp naturally or would you Refer them immediately to cool down in a faster manner (to avoid NASTIES)? The reason I ask is that I...

Bou, thank you! I’ll crank it up a notch and follow the sanitation tip for the Vitamix! Cheers...

Thanks for the tip- I will most definitely try this next time!!!

Ive been having an issue with my cooked sauce fermenting and blowing up once opened. Once all cooked at 200 degrees for 20 minutes, I bottle and then refrigerate. Im incredibly confused why, as I have read a ton about this and the general understanding is that once cooked at 190 for 15 minutes...

Ive been having an issue with my cooked sauce fermenting and blowing up once opened. Once all cooked at 200 degrees for 20 minutes, I bottle and then refrigerate. Im incredibly confused why, as I have read a ton about this and the general understanding is that once cooked at 190 for 15 minutes...

Hola, Ive noticed that my guajillo and arbol sauce mellows at a pretty good rate even after 4-7 days. I hot-water bathe and usually place in fridge the same night or next day. Any suggestions to keep it spicy as intended? Thanks all!

Hola, Ive noticed that my guajillo and arbol sauce mellows at a pretty good rate even after 4-7 days. I hot-water bottle and usually place in fridge the same night or next day. Any suggestions to keep it spicy as intended? Thanks all!