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video D3monic Pepper Company Hot Sauce Review

Mashed Potatoes. Probably my favorite use for it. Seriously. Try it. 
 
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D3monic said:
 
:think:
 
no idea, i've toyed with the idea but I can't do anything for at least 3 years until my bankruptcy and one my child support cases drop off. 
 
I'm sure i'll lose interest before then. My hobbies typically last 3 years in and of themselves
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Stay the course dude. Looks and sounds like you have all the earmarks for success! If it were easy, everyone would do it. Persistence above all is the key. Keep trucking!
 
:cheers:  
 
D3monic said:
 
:think:
 
no idea, i've toyed with the idea but I can't do anything for at least 3 years until my bankruptcy and one my child support cases drop off. 
 
I'm sure i'll lose interest before then. My hobbies typically last 3 years in and of themselves
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Yea but you've been here fer four years and you're still growing peppers and posting some of the best spicy food on the site  :dance:
 
All you need is an investor to put his name on the line and you could be a shelf sauce makin' mofo.
 
I just tried it last night on some pork spring rolls (egg rolls? whatev?)
 
WOW, I'm impressed, that sauce sings a melody I want to be hearing
 
It's not just sweet and hot, it really hits on some great asian flavor notes 
 
I could easily see myself paying $14 for 10oz woozies of it frequently
 
Great job, awesome sauce!  :cheers:
 
Yeah but there's nothing wrong with a good hobby too. Have fun making sauces and creating labels. It's definitely fun. Going pro takes a lot and if it's not your true passion, keep it a hobby. Less stress, and your friends still get to enjoy.
 
One thing I know for sure with the test batch #4 is there's too much tomatillo. It's evident as I eat some on chimichangas right now. I think it could benefit from more lime and some pequin peppers. Guess I need to score some pequins. 
 
I wonder if it's not too much tomatillos but how you cook them and spice the sauce. I mean a verde sauce is almost all tomatillo. The flavor really shines if you roast them, and balance it out with the right amount of garlic etc. But if you don't roast them and just cook them into the sauce you get a greener flavor.
 
D3monic said:
One thing I know for sure with the test batch #4 is there's too much tomatillo. It's evident as I eat some on chimichangas right now. I think it could benefit from more lime and some pequin peppers. Guess I need to score some pequins. 
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Is this a ferment?
 
The Hot Pepper said:
I wonder if it's not too much tomatillos but how you cook them and spice the sauce. I mean a verde sauce is almost all tomatillo. The flavor really shines if you roast them, and balance it out with the right amount of garlic etc. But if you don't roast them and just cook them into the sauce you get a greener flavor.
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I did roast them and most the jalapenos. The store bought jalapenos didn't have ish for heat unfortunately. I think test batch #2 so far was my favorite I wish I would have wrote down the proportions. That was the black labelled bottle with the chick that had the day of the dead face paint. I think a bottle went to hogleg
 
When all else fails, sweeten it.
 
It's bitter? Sweeten it.
Too sour? Sweeten it.
Too hot? Sweeten it.
Too garlicky? Sweeten it.
 
Add pineapple juice. :P
 
 
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