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Hi, I have had a few more attempts and could not get it where I wanted to, ran out of Ghost Peppers so I will have to try again in a few months. Thanks for the tip on the canned tomatoes, I shall have a look next time I go.

Thanks, I think I will try both methods during my quest and report back with the results

It sure has become an interesting experiment, more of an obsession sometimes. For someone who did not know much about how flavour profiles or how to get Heat/ Flavours at specific times the rabbit hole of exploring this has been a huge learning experience. From the first trial of just throwing...

Thanks, Great Idea, they have been added to the shopping list for the next trial. I did go for the cheap ones as they gave that secret away on one of their videos, the old label once said (60% tomatoes, tomato juice, acidity regulator 330) and the can I have says exactly that whereas the fancy...

Hi, Thank you for the response. Luckily it's not bitter, there's a lot of brown sugar (37 grams per 100). I deseeded the Ghost peppers first so the overall flavour is sweet which is great. I did try today adding a little bit of Cumin on a spoonful from the last batch and it is unfortunately...

Thank you for the ideas, I have tried some premade Mix spice (Cloves, nutmeg, cinnamon). It looks like they used those types because the texture/ grainy/ fine black dots look in the sauce appeared as soon as I added this. It's Just missing that one thing still and I cannot work out what it...

I did approach them years ago as I was a huge fan, I also asked to buy the recipe when they said they would not be interested in doing a batch just for me but they gave me such a ridiculous price I would have to attach it to an IV drip for the rest of my life to make it affordable. I did...

Hi Everyone, Ideas to replicate a sweet tomato-based sauce but it becomes savoury as soon as I start adding spices? One of my favourite artisan sauce producers, unfortunately, was going out of business a few years ago and I was lucky enough to purchase his last case of "Pomodoro hot sauce"...

Hi all, An update, I managed to get an extra harvest off my bushes so tried again with exactly the same ingredients. I put the peeled garlic in whole for the last 15 minutes to kind of boil before I put it through the blender, worked out perfectly for me. Thank you everyone for the help and...

Hi Downriver, Thank you for your input. You are correct, it is all about the pepper and drives me insane for 6 months when I have no fresh peppers to make it which is why It would be great to nail this recipe. I didn't think about maybe "bad smoke" I am a self-proclaimed above-average smoker...

Thanks for your comment, 99% removed as I did think this was the cause at the start, reduced it but didn't remove the bitterness unfortunately

I never heard of that with garlic. Excellent suggestion, thank you, that will be my subsequent trial, I have a few more ready to pick but will give them longer to ripen and hopefully get back with a go-to sauce later in the week

Thank you for the replies. It's nice to get this great advice from the both of you. I use fresh Garlic and my peppers. I have smoked, dried and ground to make the chipotle spice that is added near the end. It might help if I give you a few details about my process, but I think I might be...

Currently Ph is 3.4 so plenty room to play with, I will definitely give this a go. Thanks

Thanks, the first time I tried this I made both styles on the same day as I had so many peppers extra and the quick one came out as great as always. keep thinking it might be something to do with how I am brining the vinegar up to temp as thats the other part thats different

Yes, I have tried letting the flavours mellow and Seeds and pith removed, it did help lower the overall bitterness but each time there is the distinctive bitter aftertaste, not as strong as out the pot but definitely there. I also tried apple cider vinegar but no difference, added more salt...

Hi all, I love making a super delicious basic no-cook sauce for my family and friends that we keep in the fridge. Blend it all up and bottle it. I have been trying to make it shelf stable with pasteurising, but it comes with a bitter aftertaste every time. I have tried slowly bringing it...

Hi everyone, long-time reader and first-time contributor. Loved trying a lot of recipes on here and wanted to try to give back some of the things I have learnt along the way.