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Author Topic: Making Hot Sauce  (Read 4345 times)

Offline alikocho

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  • Bristol, UK
    • A Storm Brewing
Re: Making Hot Sauce
« Reply #15 on: October 06, 2011, 04:19:10 pm »
I'm going to try making hot sauce this weekend, since my club's meeting tonight saw a huge amount (well huge for the UK) of chiles and peppers brought in by one member and given to everyone, and I have lots of cider vinegar.

You guys inspired me to do it!


« Last Edit: October 06, 2011, 04:20:44 pm by alikocho »
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Offline tschmidlin

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  • Redmond, WA
Re: Making Hot Sauce
« Reply #16 on: October 06, 2011, 05:03:52 pm »
Quote from: tschmidlin on October 05, 2011, 11:16:30 am
I want to say the rule of thumb is to use salt equal to 1.5% of the vegetables.  But I just eyeball it and add it to taste (a bit salty).  And of course, use non-iodized salt.
By the way, that should be 1.5% by weight.

I'm going to have to make some more hot sauce soon. :)
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Tom Schmidlin

Offline bo

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Re: Making Hot Sauce
« Reply #17 on: October 06, 2011, 06:45:49 pm »
Salt to taste.
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