I have Dave's gourmet in my fridge, it's good. Haven't tried this one.
I have Dave's gourmet in my fridge, it's good. Haven't tried this one.
sounds good; similar to my ingredients depending on what I am going for.
this is why i rather like to refer to these as a pepper sauce as opposed to a hot sauce; it must also be delineated further - the differences between a mash and a sauce.
sounds good; similar to my ingredients depending on what I am going for.
this is why i rather like to refer to these as a pepper sauce as opposed to a hot sauce; it must also be delineated further - the differences between a mash and a sauce.
I'm not sure if they smoke or bake the peppers before processing them but there is more going on than just straight peppers.
I made my first "sauce" a couple of years ago and I can't still comprehend how about 5lbs of raw ingredients cooked down and barely filled a small cholula bottle.
I'm not sure if they smoke or bake the peppers before processing them but there is more going on than just straight peppers.
I made my first "sauce" a couple of years ago and I can't still comprehend how about 5lbs of raw ingredients cooked down and barely filled a small cholula bottle.
I'm about to post one of my favorite 'smoked' sauces. I bit the bullet least year and smoked a couple handfuls of what I had producing ad-hoc, I can post a photo in its own thread and detail what is featured and how I did it.
The amount of cookdown is incredible which is why I have found that it matters what you wanna produce - a quick vinegar-based sauce, a mustard sauce, brine; it's all different and the method used will yield different volumes depending on what you're after.
I'm about to post one of my favorite 'smoked' sauces. I bit the bullet least year and smoked a couple handfuls of what I had producing ad-hoc, I can post a photo in its own thread and detail what is featured and how I did it.
The amount of cookdown is incredible which is why I have found that it matters what you wanna produce - a quick vinegar-based sauce, a mustard sauce, brine; it's all different and the method used will yield different volumes depending on what you're after.
holy cow basically just peppers, water and salt! scorpions are pretty damn hot !
holy cow basically just peppers, water and salt! scorpions are pretty damn hot !
(post is archived)