In article >,
George Shirley > wrote:

> Ran the fermented chiles through the blender and then the food mill
> today. Three gallons of red and one gallon of yellow. I ended up with 96
> ounces of red pulp and juice and 64 ounces of the yellow.
>
> Sitting in their respective non-reactive pots and mixed with 40% white
> vinegar. Will get stirred four times a day for the next week or two to
> ensure the mix "melds" properly and will then bottle it. A taste of each
> says this will be a good batch of hot sauce, not so hot you can't enjoy
> it and mild enough you can taste the chiles.
>

Do you think there's a point to saucemaking for those who don't grow
their own peppers--i.e., those with access only to what's available in a
supermarket?

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