> Hot Sauce > Ingredients
Quality Ingredients Equal Quality Hot Sauce
You can make professional grade, quality hot sauces at home. Did you know that hot sauce is made from fermented peppers called pepper mash? We have pepper mash varieties which are ready to use. Our pure pepper mash set the standard for quality. Gourmet hot sauce requires that the peppers be mashed and fermented. Most home hot sauce makers dont have the time to do this. Our pepper mash is ready to use as is or with any recipe. These are pure peppers fermented in salt, not a processed concentrate! No preservatives or additives.
Quality ingredients equal quality hot sauce. Using fresh peppers from the farmers market or your own garden will make high quality hot sauces. Adding the freshest fruits, vegetables and herbs to your recipes will perk up the flavor and make the sauce more complex. Almost any vegetable or herb can be used as long as you think the flavor combinations will taste good. The one concern with fresh additives is the amount of moisture they will add to the recipe and the natural bitterness of seeds and skins.
This is specialty grade, additive free, pure salt for seasoning cheese, canning, hot sauce and mustards recipes and preserving meats. Flaked salt is also used on pop corn because the fine texture helps it cling to the popped cornels. Salt enhances flavor and inhibits spoilage. There are no substitutes for flaked salt in cheese making, brining and canning. All of our recipes are based on the use of pure flaked salt. This is important for two reasons. First, for ease of use we have given recipe amounts in volume rather than weight. Since we use flaked salt which is very fine, a given volume of flaked salt can weigh as much as 20% more than table or other salts. Same volume, more salt. Other salts, especially sea salt, contain additional minerals which add flavors and may cause unwanted chemical reactions. This is also true of salt additives and treatments used to alter color and prevent caking. |
|
|
|
|
|
|
|
|
|
|
|