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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.

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...

Had anyone tried to replicate it?

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...

I'm a little concerned, but not panicked.   I'm growing the same cayennes as last year, Long Thin Cayenne from Baker Creek. They made incredible sauce and I have people wanting to pay for it this year.   My plants look great, very healthy and strong.  They get about 8 hours of direct sunlight a...

I planted out my beautiful ajis 4/17. The cold nights did them in. Others bit the dust as well but they're easy to replace (jalapenos, Anaheim). But I grew 4 aji plants with dreams of high yields. Just wondering if I can find these plants anywhere locally.

We have a very cheap all-in-one color inkjet printer. We'd like to upgrade to print better quality labels for our food items.  We're not in business yet, we just package things as gifts or sell to a very small circle.   Can anyone recommend a general purpose color printer that can print nice...

My seedlings didn't make it this year so I bought all my cayenne plants at the same time.  All of them were labeled Long Thin Cayennes.  But one of the plants is different.  I like it...very plump, lots of meat on the bones.  I plan to save some seeds.   Anyone know what it is?    

Based on my grow list, I don't know what else it could be. It's about 5,000-10,000 heat.

I tasted my first ripe Sugar Rush Peach and it has a really great flavor. I just have 2 plants, in buckets.  Maybe about 30 pods.   I'm not sure how to use them.  I don't have enough experience to start trying to design sauces with such a limited harvest.   Should I ferment them?  Should I make...

I don't have any visual arts talent at all. I'd like to have my own label design for the hot sauce I send out to friends and family this Christmas.   Has anyone used a graphics designer they can recommend? And approximately how much do these services cost?

I've never had problems with peppers before.  Tomatoes and squash, yes.   I looked this up and to my eyes it seems to match P deficiency.  I gave them a shot of 4-18-38 about a week ago. Issue is worse.    

Last year I gave a "friend" a bunch of hot wax peppers. He gave me some jars containing the peppers in a sweet sauce, almost like a sweet salad dressing.   I asked him for the recipe and he refused.  Amazing. He says if I give him the peppers he'll make it for me.   He wouldn't even tell me the...

I'm growing Italian Pepperoncini this year, which I believe is supposed to be allowed to turn red.   I'm pretty sure it's one or the other:   * I don't get it.  Rotates the photo left.  So I delete it, rotate it right at my end thinking it will rotate it left and therefore upright, and it...

I planted 26 cayenne plants this year because the sauce was so good last year.   Can I leave them on the plant until I have enough for a batch of sauce? There are only about a dozen that are bright red.   Will the fruit grow in size if left on the plant?

I bought some white plastic garden tags and wrote on them with industrial Sharpie. Within a week there was no writing whatsoever.   I figured no big deal, I'll know them by their fruit. But I have 7 pot, arroz con pollo, that look like habs.   I have sweet banana and hot banana...can only figure...

My son asked me to make something really hot.  I made this recipe the other day, but I also added a Reaper.   Ghost pepper sauce   I tasted it before I bottled it and it was ridiculous.  One drop had me in pain. I took it to a get-together last night and people that tasted said it was good, but...

I just heard about the Black Carolina Reaper but I can't find any info other than the chocolate bar that's made with it.   Is it really 9 million Scoville ?!

My seedlings are horrible this year.  6 weeks in and they are tiny and yellowed. It's too late to start seeds.   My local greenhouse has Reapers and Ghosts. But many varieties I hoped to grow this year didn't turn out:   7 Pot Arroz Con Pollo Aji Charapita Sugar Rush Peach Shishito   Wondering...

I just made my second batch of Mango Ghost sauce.   I'd like to try something with pineapple, and milder because my friends and family can't hang with the Ghost. :)