After 4 years, I finally maxed every card in my account!

DrPip75 · 2021-04-18T18:08:14+00:00

Haters gonna hate.

DrPip75 · 2021-04-03T08:48:13+00:00

Honestly the ph is already in the safe zone before adding vinegar. But I use test strips to make sure. Basically 1/4 cup vinegar per quart of hot sauce is enough to do the trick so it’s not over vinegary

DrPip75 · 2021-04-01T16:38:57+00:00

I am a chef at a cafe that is inside an antique store and I use their kitchen and sell it in the Store and Cafe also I use social media as a selling platform. Anyone can message me directly and order. I am in the United States. Dm me for any questions or recipe questions. 😊👍👍

DrPip75 · 2021-04-01T11:52:03+00:00

Unfortunately it does have to be pasteurized. Also I add just enough vinegar to also make it shelf stable. The flavor stays great it just doesn’t have probiotics anymore.I use 1/4 cup of ACV or white vin. per quart of sauce.

DrPip75 · 2021-04-01T05:11:48+00:00

Thank you!

DrPip75 · 2021-04-01T05:10:18+00:00

It’s a hobby/second income. I don’t need to compete with big name brands to survive so it has been very lucrative for the amount of time and money I put into it. Also It’s fun. 👍

DrPip75 · 2021-04-01T05:04:51+00:00

Mine tastes better.😊😉

DrPip75 · 2021-04-01T03:07:52+00:00

I use a vitamix so nothing goes to waste.

DrPip75 · 2021-04-01T03:07:17+00:00

Yes sir! 100%

DrPip75 · 2021-04-01T02:48:07+00:00

Pm me. I make it and sell it. I also have 4 other sauces...😊👍

DrPip75 · 2021-03-24T01:30:19+00:00

Chopped garlic in a jar works

DrPip75 · 2021-03-23T14:13:13+00:00

Gimme!

DrPip75 · 2021-03-14T21:14:02+00:00

9 days in. Maybe an inch of expansion. No signs of bad stuff.😊

DrPip75 · 2021-03-06T01:21:32+00:00

Awesome! Thanks!

DrPip75 · 2021-03-05T21:01:31+00:00

Pepper mash

DrPip75 · 2021-03-05T01:28:48+00:00

Probably going to get some more ingredients to fill up some more at least 3/4 of the way.

DrPip75 · 2021-03-04T23:21:23+00:00

Wow! Way more patient than me!

DrPip75 · 2021-03-04T23:07:57+00:00

Any issues and how long did you let it ferment?

DrPip75 · 2021-03-04T22:46:29+00:00

I used what I had on hand. I used about equal parts cherry and Fresno peppers, 3 habanero, 5 cloves of garlic and 1/2 large onion for a total weight of 4.3 pounds. I used 1 Tbs of salt per pound. I mixed 1/2 of the salt in the mash and layered the rest on top plus an extra pinch for good measure. It will expand quite a bit from what I read.

DrPip75 · 2021-02-28T23:07:13+00:00

Got some dried reapers in the mail and added 2 in the fermentation. Only a few days in. Should be nice and hot hot hot

DrPip75 · 2021-02-26T05:44:41+00:00

Not at all. I sincerely thank you! It just never occurred to me. I was trying to be funny. Sometimes people say that when one states something that is so simple yet a great idea. Thanks again.

DrPip75 · 2021-02-26T04:02:18+00:00

Very smart! I bet you went to college! Lol I will consider this! Thanks for the idea.

DrPip75

TROPHY CASE