I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade). It's ridiculously hot and basically unedible (I can eat it but just slowly). This kinda sucks because I don't ...
I bought the so called "Suicide Hot-Sauce" from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the Scoville Scale, because I usually don't care that much ...
I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot sauce that would complement this chili, but my first few ...
There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like. So I'm thinking of creating a sauce ...
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've ...
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was ...
I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What ...