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That sounds awesome. The heat was right around or just north of a very hot jalepeno, so that should work well.

Daaaaaang. That sounds delicious. Its just a wee twig of a bush, but I've got like 6 of them now. Ate one outright to get an idea of flavor. Definitely a bit of a citric lemony flavor! Probably would go super good with tequila and lime.

As I've learned, "shelf stable" in the hot sauce world does not mean, "can sit in a sealed container unrefrigerated until opened", it means "can be open and left on a table without refrigeration for prolonged and unknown periods of time." Secret Aardvark recommends refrigeration after opening...

Other than, of course, a splash of vinegar, a pinch of salt, and a garlic clove or tow.

Howdy gang! I've got a wee aji limon that's had a hard life. It has stayed quite small and only produces a few peppers a year. Right now I've got two peppers that are yellow with a third about 50% changed. Any recipe ideas for 3 (lol) aji limon peppers?

Howdy howdy!

Making another batch today! Love this stuff. Goes great in basically every situation where a tomato based thick sauce would work.

Dang, Dragon, that looks awesome!

I have wanted to try doing honey-fermented garlic, but just haven't gotten around to it.

I have not experimented with black garlic. I don't really have the space available to run a dehydrator for the length of time needed, but I have had it in the past. Its very tasty!

What I tried recently was to take peeled garlic cloves, put them in a roasting tray, use an aerosolizer to mist oil onto the garlic, and bake hot and fast. My concern is the garlic getting too tough before browning or skipping straight to burning before a goodly portion is cooked. Though, I...

That's a good point. If you're letting it hang out in the fridge for 72 hours, you really don't need/want too much yeast.

1/4 tsp of dry yeast comes out to ~1.5g. You can use much more than that, though, and still get good results. I would say up to 25g fresh would be ok. I use 6g yeast in my pitas, which would be one tsp, for example. My personal preference is just flour, water, a bit of lard or oil, and salt...

Well, that settles that!

Is that to say that my recipe in Arizona would possibly not be allowed in, say, New Hampshire? It literally comes down to a state-by-state ruling on safety processes within a specific recipe?

What is the process to render oil use safe within a commercial context?

Is it circular or insufficiently answered?

Fair fair. The question was rhetorical anyways. If botulism is the concern, then I'm not worried. lower than 4.6 pH inhibits botulism spores from doing anything and heating to 85C/185F for at least 10 minutes deactivates botulism toxin.

In a low pH, cooked, sterilized environment? Like, sure, putting raw garlic cloves straight into oil risks (high risk) botulism, but in a cooked, acidic environment? The presence of oil on its own does not increase the risk of botulism.

This is the ingredient list from Da Bomb Evolution. So they are definitely using olive oil as an ingredient surprisingly high up the list and in a woozy. I'm still not sure the danger of using oil. Oil, if it separates and gets to the surface could interfere with the seal, but I actually...