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Hot Sauce #7912325 07/25/20 01:27 AM
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greenen Offline OP
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Jalapenos turning red. A few pequins in this batch.
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Re: Hot Sauce [Re: greenen] #7912844 07/25/20 05:50 PM
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up



Re: Hot Sauce [Re: rickym] #7912888 07/25/20 06:51 PM
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Originally Posted by rickym
up


texas flag

Gossip dies when it hits a wise person’s ears.
Rumor and lies are created by haters, spread by fools, and unfortunately believed by the naïve!






Re: Hot Sauce [Re: greenen] #7912957 07/25/20 08:22 PM
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Looks great. up Recipe? Source of Bottles?


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

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Re: Hot Sauce [Re: greenen] #7912967 07/25/20 08:27 PM
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Would.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Hot Sauce [Re: greenen] #7913070 07/25/20 10:17 PM
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Cast Offline
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Send me one.


Cast

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I have a short attention spa
Re: Hot Sauce [Re: greenen] #7913689 07/26/20 03:24 PM
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Hot Sauce [Re: Cast] #7913891 07/26/20 06:43 PM
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greenen Offline OP
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Originally Posted by Cast
Send me one.

PM me an address.

Re: Hot Sauce [Re: dogcatcher] #7914002 07/26/20 08:50 PM
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Originally Posted by dogcatcher
Looks great. up Recipe? Source of Bottles?

I messed around with all types the last couple years, aging in a baby bourbon oak barrel, fermenting, etc but the batch above is what I like and I just throw the red peppers from the garden into the blender, add pickling salt, white vinegar and a couple of cloves of garlic and puree for a long time. Strain and add about 1/4 teaspoon of xanthum gum to thicken a little a bottle it up.

Re: Hot Sauce [Re: greenen] #7914006 07/26/20 08:52 PM
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And the 3 ounce bottles came from Amazon with those shrink wrap tops.

Re: Hot Sauce [Re: greenen] #7914351 07/27/20 01:29 AM
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My kind of recipe, thanks!

Originally Posted by greenen
Originally Posted by dogcatcher
Looks great. up Recipe? Source of Bottles?

I messed around with all types the last couple years, aging in a baby bourbon oak barrel, fermenting, etc but the batch above is what I like and I just throw the red peppers from the garden into the blender, add pickling salt, white vinegar and a couple of cloves of garlic and puree for a long time. Strain and add about 1/4 teaspoon of xanthum gum to thicken a little a bottle it up.

Originally Posted by greenen
And the 3 ounce bottles came from Amazon with those shrink wrap tops.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

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Re: Hot Sauce [Re: greenen] #7916499 07/28/20 10:27 PM
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Yes sir - those pequins will add a bite for sure


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