Q: Hello Dave,Happen to have an over-abundance of habaneros this summer and my freezer has "runneth over!" I really like your "Essential Hot Habanero Sauce" recipe from your book Habanero – The Pepper Pantry which I simply cannot live without! Please advise shelf life without refrigeration as I plan to make at least a dozen 4-oz (Ball) canning jars. Would …
Pepper/Salt/Vinegar Proportions
Q: Dave: Most hot sauces are made from pepper mash plus salt plus vinegar. But in what proportions? Do you always need to cook the pepper mash?Thanks, Daniel A: Daniel:The salt is already in the mash, and that’s what preserves it as it ferments. The mash can be cooked, but for Tabasco Sauce it is not; it is just mixed and …
How to Get Sauces Bottled
Q: Dear Dave,I have a line of Gourmet Sauces that I have reserved for use in my restaurants. I would like to get some of them bottled and on the open market. I know it can be done…I just don’t know who to contact. It seems like every time I ask someone about "how" to get my sauces bottled, everybody …
Web Source for Dried Chiles
Q: Dave,I live in St. Petersburg, Florida and am trying to make a chili that calls for dried pasilla and dried New Mexico peppers. I cannot find any locally. Any place on the web that I might be able to find these?Thanks, Jack Merritt A: Hello Jack:Boy, that’s an easy one. One of the best sources for dried chiles of all …
Habaneros’ Proper Name
Q: Yo Dave,I had a bumper crop of habaneros this year and I smoked a few hundred. Everyone who sees, tastes or receives them as gifts wants to know, "What are these?" I would like to refer to these great-tasting peppers by their proper name. Thanks, DNS A: Hello David:Well, if they are orange and lantern-shaped, they are indeed habaneros. If they …