Devil Duck is NOT Happy...

[DevilDuck]

Well, it seems that I have to completely revamp my entire line for mass production.

Here are the reasons:

Nuclear Scurvy
I use green jalapeños and orange habs. Available to me in large quantities are RED jalapeños and orange habs. The color and the flavor will change with the use of the red jalapeños, but the basis will still be there.

Barnacle Remover
I use orange habs and red serranos. Available to me....orange habs and GREEN serranos.

I'm not even going to go into what I use for my Barracuda Breath. None of the peppers I use for that (except orange habs) are easy to find in large quantities.

This flips the colors around and the flavors will be off from what I've spent a lot of time trying to perfect.

I am not happy at all. (sigh)

[dreamtheatervt]

That sucks. I just can't believe you can't get green jalepenos...trying to find red ones is always the challenge for me.

[DevilDuck]

It's the way I want to get them. If I want true fresh peppers, then I can go to the farmer's market.

I'm looking into these 45 lb.aseptic packs with a shelf life of two years at room temp (unopened). They can be frozen indefinitely. It's a really good way to get fresh pure pureed peppers, no additives, no vinegar. Just measure out what you need and freeze the rest.

[bentalphanerd]

That sux DD.

Is there any way you could mess with the recipe, kind of tweak it to whats available eg. add some mild/sweet peppers to the nuclear skurvy. it'll add that green pepper taste and knock a bit of the sharpness out of the red jals.

just my 0.02

it still sux

[DEFCON Creator]

How about dried peppers?

[stillmanz]

What sort of batch volumes are you looking on doing? why not start at the farmers markets and as production increases look into the purees later?

[DevilDuck]

How about dried peppers?

We talked about this at FFS. Probably won't work for me as well.

What sort of batch volumes are you looking on doing? why not start at the farmers markets and as production increases look into the purees later?

Oh...40 US gallons (about 160 liters) at a time.... minimum.

[imaguitargod]

BUMMER!!!! THIS MAKES PASSOW MAD TOOO!!!!!! PASSOW SMASH!!!!!!!

[woody]

DD one door shuts another opens my friend, use what you can get hold of on a regular basis, over here we use a vegetable wholesaler. Try the sauce with the new peppers, play about a bit things will be better in a week or two. Keep plugging away you'll get there.;)

[stillmanz]

OK so 140 litre batch of sauce is gonna take how much fresh pod?
40% pod or more? I still think the fact you live in NM you should be able to source a fresh product pretty easily.
Who are you gonna use to copack, they most likely will have some good conections?

[DevilDuck]

I'm going to make it myself until I can't handle the load anymore. I like to know what's going on when it gets cooked. I guess I'm weird that way.

[stillmanz]

I agree I make all my products and always will. Otherwise you just comprimising quality.