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Couple of new sauces

So i decided to process some end of the season peppers over the weekend into two new sauces. I made them weekend before last and put them in mason jars for a week and then into woozies over this past weekend. I think they both turned out very well.
 
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Sorry for the bad pic, i didn't realize the sun was coming in like that.  Any how the red one is pretty hot, and the purple one i put on a beer can chicken i did over the weekend and i thought it was real good too  :dance:
 
Red sauce (roasted the peppers- but not for long enough imo):
Red naga
red brain strain
red scotch bonnet
Brazilian starfish
garlic
onion
carrots
pink salt
lime
white wine vinegar 
white vinegar
 
 
Purple sauce:
Red brain strain
jamaican hot chocolate
some smoked peppers that i had laying around
chocolate 7 pot
purple cayenne
Brazilian starfish
red scotch bonnet
garlic
blueberries
blackberries
apple
pink salt
agave
lime
rice/white wine vinegar
 
Thanks for looking  :surprised:
 
SavinaRed said:
Whats the heat level like with the 2 sauces ? They look great.
Thanks, the purple one has a nice heat level, i would say about 5 or 6 to us, but to non chili heads i'm sure it would be an 8 or so.  The red one is hotter, maybe a 6 or 7. I have been on a kick with the white wine vinegar lately, i think it has a really good flavor in sauces.
 
SavinaRed said:
I might have to give the white a try as I've only used ACV in my sauces.
 
You should definitely give it a try, i am not sure that i have tried ACV in any of my sauces, but only because i have read some people say that it can be overpowering.  Do you think it is?
 
Siouxzn said:
I use Apple Cider Vinegar on a lot of the fruity sauces and I like how it tastes.. doesn't seem overpowerig at all to me.
 
Very nice looking sauces OP! well done  :)
Thanks, yeah apparently i have been missing out with ACV. Any particular brand you all use?  I like rice vinegar in the fruity sauces but i will try the ACV next time.
 
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