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Nice. We got an electric smoker at Home Depot on sale over the summer and I have used that to dehydrate/smoke some scotch bonnets, Caribbean super hots (whatever those are - look like little pumpkins about 2-3x size of bonnets), Jalapenos, and also Hungarian hot wax peppers for hot paprika.    

I mainly use:   Dehydration Dehydration via electric smoker Vinegar in Jar  

Jesus!  That's a lot of heat!      

Noice! Love the dimples on those. Look evil.      

  The smaller jar that I am using today will be hot. It's pure Scotch Bonnet and some other pumpkin looking large really hot pepper that the garden center just labelled the plants as Caribbean Super Hots.    The other huge jar for a future sauce is just Hungarian Hot Wax Peppers and I don't want...

Thanks. I usually dehydrate via dehydrator or smoker but these are for a sauce and I wanted them not dried out so I figured vinegar and salt since that will be part of the sauce anyway...

Hi,   I have been storing picked peppers in a straight vinegar salt solution jar to keep them from going bad until I can make a certain hot sauce.   How long can this be done safely?  It's straight white vinegar and lots of salt.  They look and smell fine, maintaining color, etc.   Been about 2...

I still have the ferment going. It's still making some gas as felt by pushing in the jar lid. I still haven't gotten a ph meter. Still think it's good? Here's a pic I just took.

Thanks Philip.

I gotta get a ph tester. Something I never picked up. Anyone know of any popular chain stores that carry them in store? Does Walmart carry stuff like that in store?

Hello all. Way back in March, I think MArch 11, 2013... I blended some red bell peppers and onions and mixed with yogurt whey. IT bubbled and fizzed nicely for awhile. I added in some hot peppers like habs, just cut up a bit - everything below the brine line. It stopped making a lot of gas a...

It used to mean chowing down on some fattening fare.. hot sauce brings on the cravings. Well, here's my dieter's solution. My ghost pepper sauce topping off celery. The sauce doesn't have any added sugar. There actually is a touch of butter in this recipe but it's nothing spread out in the...

Oooh... purple. That must look cool.

I took my girlfriend/fiancee out for a quick Mexican dinner and Pina Coladas last night after I finally finished, to make up for me being kitchen bound all weekend... We live together so it's not like she didn't see me but it was serious business. ;) So she was all smiley like this instead of...

It was a busy weekend. Turned out 3 new sauces and they came out pretty darn good. One is a smokey brown sauce with chipotle and poblano as the heat source. It's smokey sour. The orange one is red bell peppers onion garlic and cilantro etc prepared in a special way - it's very creamy and I...

Sounds very interesting. Do you have a picture of it?

It'd be great to be able to smoke my own peppers but no can do right now. I'm stuck with off the shelf ingredients. I can buy whole smoked dried ones or the powder. I tried the powder maybe next time I'll get the whole dried pods. Yeah I have to try the different test batch amounts method...

Yeah I know I have to convert them and go from there... Right now it's just written old fashioned style which won't be any good for this purpose..

There's a fine line between realism with negativity. Your reality is not necessarily that of others. As I said, MANY many times. I get it. I totally understood your point the first few times you made it. I conceded it. If you want blood I can send that too. Thanks man. I totally...

I used some coconut milk in my Tropical Death Sauce and so far so good no issues. It's hot packed and sealed though, and the coconut milk is actually a small part of the recipe. Ingredients are funny, sometimes you put something in and it gets lost in there and you're like, I could've just done...