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Work in progress

PelesKiss2ndbatch001.jpg

20 Red Savina, 13 Morouga long, 2 Red Scorp, 2 Bhut Jolokia,6 Datil red x, 2 Fatalii, 3 Scotch Bonnet (Jamaican), 3 Scotch Bonnet, (Foodarama), 3 Isleta Long, 3 Isleta Long (Santa Domingo), crushed pineapple, fresh Lilikoi, ginger, carrot, onion, garlic, brown sugar, cumin, lemon , lime, rice wine vinegar, and a little shoyu.
 
Well it could be that I used to wear the Taro Leaf of the 24th Infantry Division or it could be that I've been to the Islands several times or even that I know how to find things on the Internet. However, it happens the I had a Platoon Leader who was from the islands. He used to bring alot of island foods in. Made great rice balls, insert off color comment here.

Aloha Brah,
RM
 
Kalo and u'ala were the two I was gonna try next, actually maybe just a little of each.


Good choice on u'ala, my wife and I have an interest on Maui, usually travel twice a year, and thru the years whether the neighbors or friends we've met the local ingredients prevail when cooking, Taro, u'ala, papayas, mango or pineapple, and my favorite "kula onions", they're all my favorites, haven't thought about making sauces when we're there, but I stop at the farmer's markets Tue. and Thurs., if I can find a source for the 5 or 10 oz's, I might just do it, just need to pack the ph meter.......ha ....I know my wife won't go for it....but , anyways enjoy your
sauce making and sorry for the trivia....just brings back some good memories
 
What condo? I lived in Kahana/Napili. I was just over there a couple years ago running a charter boat out of Lahaina for a while. Still have tons of friends there. My wife is from Moloka'i just across the channel. Do you go to the farmers market in Honokawai?
 
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