Hello Everyone,
I am a British guy living in Brazil. I am new to the forum and fairly new to hot sauce making so please excuse my ignorance if the answer to my following question is obvious!
My friend and I are finally happy with a spicy bbq sauce we have developed and now have a few local food trucks, independent shops that are interested in trial stocking / selling. PH levels are good and we have expert help with bottling etc.
However, before we experiment with making a much larger batch can anyone please tell me if in theory the ratios of peppers (we use Jalapeño & local Dedo de moça) to vinegar and other ingredients should remain the same?
Many thanks,
Keith
I am a British guy living in Brazil. I am new to the forum and fairly new to hot sauce making so please excuse my ignorance if the answer to my following question is obvious!
My friend and I are finally happy with a spicy bbq sauce we have developed and now have a few local food trucks, independent shops that are interested in trial stocking / selling. PH levels are good and we have expert help with bottling etc.
However, before we experiment with making a much larger batch can anyone please tell me if in theory the ratios of peppers (we use Jalapeño & local Dedo de moça) to vinegar and other ingredients should remain the same?
Many thanks,
Keith