Greetings!
I've been lurking on this site for a while now... started making barbecue sauces last year with some great success, until one day a mustard based BBQ sauce called for habaneros diced into it and it got me on the path of pepper sauces in general.
What an addiction! And a great way to fumigate the house as well.
I have been keeping track of all my "mashes" and "sauces" in grams so I can duplicate it. I would love to be able to actually sell the stuff someday.
I'm not keen on making the 'blast your face off' type sauces, I do have a curiosity and respect for the myriad of middle heat sauces and milds, especially since you can reach a broader base than people with iron stomachs.
I can't wait to see what this site has for information. I really need to find a way to get a consistent thickness in my sauces (either too loose, they separate too far or is so thick I can't use the shaker)... and to figure out a better way to strain out the seeds after processing (even though I do a double pass in a professional kitchen strainer that catches 99% of the seeds, some still come through.
Anyway, I plan on taking at least 1 or 2 of my recipes far enough that I can sell them... starting at farmers markets and then to stores if possible.
Thanks for hosting this great website!
Attached is my best mash so far, Mash 012... perfect consistency and a deep habanero taste that matches its pungent aroma.
I've been lurking on this site for a while now... started making barbecue sauces last year with some great success, until one day a mustard based BBQ sauce called for habaneros diced into it and it got me on the path of pepper sauces in general.
What an addiction! And a great way to fumigate the house as well.
I have been keeping track of all my "mashes" and "sauces" in grams so I can duplicate it. I would love to be able to actually sell the stuff someday.
I'm not keen on making the 'blast your face off' type sauces, I do have a curiosity and respect for the myriad of middle heat sauces and milds, especially since you can reach a broader base than people with iron stomachs.
I can't wait to see what this site has for information. I really need to find a way to get a consistent thickness in my sauces (either too loose, they separate too far or is so thick I can't use the shaker)... and to figure out a better way to strain out the seeds after processing (even though I do a double pass in a professional kitchen strainer that catches 99% of the seeds, some still come through.
Anyway, I plan on taking at least 1 or 2 of my recipes far enough that I can sell them... starting at farmers markets and then to stores if possible.
Thanks for hosting this great website!
Attached is my best mash so far, Mash 012... perfect consistency and a deep habanero taste that matches its pungent aroma.
from Ohio! Hope you dig out very soon!
Also, no I have not tried it. I was afraid to add anything yet that might change the color or taste. Natural Gum Arabic?
