Hey now;
I made my way here , cause I am trying to make my first hot sauce. I have a salt restriction and all the store stuff has to much salt. My personal favorite is a Buffalo sauce. I also like Mango habenero sauce too.
So I just stemmed a bunch of dried chili pods I got at the grocery store. I put them in a cup of distilled vinegar in a pot and they are rehydrateing, I hope, as I type. Then I am just going to bring them to a boil, let them cool , put them in a container and refidgerate them for 2 days, then I am not sure about the rest of the process. I think I blend them or strain them I am not sure which to do first. Also I left the salt out and I wonder what purpose salt plays in making hot sauce. I see it mostly as a preservative in most items.I realy hope this works one of my favorite foods is franks red hot on anything, If I can make it without the salt YEEHAW!
LSB
I made my way here , cause I am trying to make my first hot sauce. I have a salt restriction and all the store stuff has to much salt. My personal favorite is a Buffalo sauce. I also like Mango habenero sauce too.
So I just stemmed a bunch of dried chili pods I got at the grocery store. I put them in a cup of distilled vinegar in a pot and they are rehydrateing, I hope, as I type. Then I am just going to bring them to a boil, let them cool , put them in a container and refidgerate them for 2 days, then I am not sure about the rest of the process. I think I blend them or strain them I am not sure which to do first. Also I left the salt out and I wonder what purpose salt plays in making hot sauce. I see it mostly as a preservative in most items.I realy hope this works one of my favorite foods is franks red hot on anything, If I can make it without the salt YEEHAW!
LSB