Q: Hey Dave! I have 4 different chilli varieties in my garden (jalapeño, tabasco, cherry, andHungarian yellow wax) all of which are fruiting so fast I can’t use them all! It’s a devil of a problem… I was wondering if you have a recipe for a nice dipping sauce that would combine the different chillis? Keep up the great work, …
Chiltepin Sauce Too Hot
Q: Dave,I live in rural South Texas, where I have access to many wild chiltepin plants for harvesting. This summer I began tinkering with making a Tabasco-style sauce, but with chiltepins. The recipe is from your website, and is basically 2 cups vinegar, 2 teaspoons salt, and 1 lb of peppers. My first batch of this stuff was wickedly hot. …
Dried for Fresh Habaneros
Q: Hi Dave,My Scovie Award-winning Habanero & Cranberry Jelly uses fresh habaneros. Obviously, these aren’t available year-round. How many dried would you substitute? One for one? How about using ground habanero powder? Thanks for your advice.–Mike A: Hello Mike:Yes, substitute 1 dried for each fresh one. Just rehydrate them in warm water. You can use habanero powder at the rate …
Plastic Lids OK for Hot Water Bath?
Q: Dave,I was wondering if the 5 oz. sauce bottles with the plastic screw top lids work for hot water baths. I make hot sauce and would like an extra margin of safety in the preservation process. If these bottles/lids are not suitable, what would you suggest?Thank you, Jack A: Hello Jack:I’ve never done the water bath with jars with plastic …
Hot Sauce, Canning & Tartaric Acid Warning
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 …