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https://davesgourmet.com/products/scorpion-pepper-hot-sauce

>Ingredients: Scorpion Peppers, Water, Salt, Acetic Acid (Acidity Regulator), Xanthan Gum (Thickener).

It's a simple and warm sauce and works very well as an adjunct to bloody mary's or omelettes.

https://davesgourmet.com/products/scorpion-pepper-hot-sauce >>Ingredients: Scorpion Peppers, Water, Salt, Acetic Acid (Acidity Regulator), Xanthan Gum (Thickener). It's a simple and warm sauce and works very well as an adjunct to bloody mary's or omelettes.

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[–] [deleted] • 1 pt

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.

[–] • 1 pt

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.

[–] [deleted] • 1 pt

I'll look out for your post on what you've created.