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I used the LA technique on a pound of peppers. It just tastes like hot sauce. I'm on a quest to replicate Danger Close.

Thanks! I looked it up. Gonna make some in the morning. Because it's not strained, should I remove seeds? I usually run my sauce through a food mill to get just the juice.

Is anyone here familiar with this sauce? It's amazing. I need to know how it's made. The only ingredients are cayennes, habs, white vinegar, garlic and salt. But it has such a sweet fruity flavor. I received a variety pack of these General's sauces and all 6 of them are delicious.

I'm here to find out if I can make hot sauce on demand with freeze dried peppers. We've had a FD for about 8 months. We just finished our 100th run. A major investment for us but already worth it. But pepper season was over when we got it. Now I'm about to get an avalanche of cayennes. I...

Oh, we use that in our wine! Didn't think of that.

My wife just made me habanero fudgsicles. Oh man.

Just a salt brine fermentation and cayenne peppers. Vinegar to achieve pH 3.4. Put into sanitized Ball jars with rings and lids. But not water bath canned or vacuum sealed.

Have you guys tried mango hot sauce on Ice cream?

SO GOOD on fish tacos!

The sauces I made last year have turned brown. I store then in pint jars inside a cabinet. They smell okay but they're not very appetizing. We have a vacuum sealer with an attachment for jars. Would that help? Or should I just not expect the sauce to store for so long? So many freaking...

Should I assume because of the onion and carrot that it would be cooked? I haven't stretched out much in my hot sauce making.

I just started a 1/2 gallon jar of them. I usually go 3-4 weeks.

Had anyone tried to replicate it?

I've never seen pepper explosion like this.  Worst tomato season of my life, but pepper plants are 5 feet tall.   I'm harvesting literally hundreds of peppers every other day.   Lemon Drop is prolific, as are the Ghosts, Reapers, cayennes and Caribbean Red.     I pulled 4 gallon bags of...

It's fun to revisit this, because I'm picking about 200 bright red cayennes every other day. Gallons of delicious hot sauce put up.

Absolutely delicious! One of my new favorite peppers.  The plant is HUGE.  I picked about 40 pods yesterday and today there looks to be about that many new ripe peppers.   I didn't mill this one like I do most of my sauces.  There was something about it that made we want it thick.   I highly...

I picked a lot of Carribean Red today. I have so many peppers in the freezer I decided on sauce. I also had a handful of cayennes I didn't feel like starting a new jar for, so I threw those in. Added a whole head of peeled and crushed garlic. It smells amazing. Most fruity hot pepper I've...

Made this again but with smoked peppers.  Good stuff.

Well, I harvested enough jals, reapers and paprika peppers today to warrant a smoke session without freezing. I have a whole lots of ripe 7  Pot pods (which I've never grown before) so I may add those.

I'm only getting a couple red jalapenos at a time. Can I freeze them as I get them then thaw and smoke and dehydrate them all at once?