Just finished Controlled Burn Hot Sauce batch VI. Did a double batch as I give a lot away for fans. I wanted a bit hotter so I increased the habaneros a bit. I used one red bell pepper (7.66 oz.), habaneros (8.16 oz.), red chili peppers (6.18 oz.), serrano peppers (6.06 oz.), and Anaheim peppers (2.21 oz.). I carefully weigh all of the peppers on a digital scale and record how much they weigh so I can adjust my next batch. I bought 5 oz. bottles from S&K (http://www.sks-bottle.com/340c/fin18ab.html) and print my own labels. I even got shrink wrap for the caps.
I did batch VI on 6-6-15 (not realizing that on 6-6 I did batch VI (666)). I strained out the solids today and bottled into pancake syrup bottles until I get more of the 5 oz. bottles. I also use red wine vinegar bottles for home use. I pretty much eat scrambled eggs every day as we have 20 chickens, the vast majority being American Buckeyes (a real breed, look it up...lol). I put hot sauce on my eggs every day. Good stuff. My favorite recipe here on AR. I follow the recipe exactly except for the pepper proportions, although this time I added an extra 2 oz. of pineapple juice because I didn't want to throw out the extra juice.
I did batch VI on 6-6-15 (not realizing that on 6-6 I did batch VI (666)). I strained out the solids today and bottled into pancake syrup bottles until I get more of the 5 oz. bottles. I also use red wine vinegar bottles for home use. I pretty much eat scrambled eggs every day as we have 20 chickens, the vast majority being American Buckeyes (a real breed, look it up...lol). I put hot sauce on my eggs every day. Good stuff. My favorite recipe here on AR. I follow the recipe exactly except for the pepper proportions, although this time I added an extra 2 oz. of pineapple juice because I didn't want to throw out the extra juice.
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