Search results

I know folks around here like pictures, but I didn't take any. Sorry, I'll try to better in the future. However, I thought I'd still share some information on the batches of hot sauce I have made since fall, since I love reading what other people put in their creations.  Most of these sauces are...

I have a ferment that I just finished (about three weeks):   Chopped up Scotch bonnets, 7 pots, bahamian goats Added brine (1.5 sea salt tablespoons/quart) Under airlock the whole time   In the first few days of the ferment I noticed a slight sulfur smell, but it seemed to be bubbling great and...

I've been making hot sauces for a couple years, with nothing hotter than the orange habaneros that I typically grow in the garden.  Yesterday I went a little crazy picking stuff at a local farm.  Have about 8-9 pounds of very hot stuff (for a total of $15!!). (I realize it should say Bahamian...