Remember_Me wrote:Do you have any made now? A taste would be good.
If not, I'd do a single bag now for $35... just so I'm sure we're on the same page. Then yeah, $35/ea with 2-3 gallons a month, depending on just how hearty it is (c'mon, I had to take a shot with the $25). You do onions, celery, any other veggies?
Also, I'm serious about the heat. What you think is hot, I promise, I will not. Heat is a big priority. It has to be part of the sauce too... not just added peppers. Each bite must be hot if I miss any added peppers.
I have a heat problem. When other people are dying from it I'm asking why wasn't any added. Your average cayenne-based hot sauces that you find everywhere may as well be water to me. Again, I can't stress the heat factor enough. So how do we do this?
Oh look at that, you actually have your location listed in the location field. I'm blind. Wow, Facebook too I see. And a black woman to boot! I didn't think those existed here!
I guess I saw "Slick Willy" and just had an idea of a pasty, middle-aged, white dude in my head. Damn you Clinton!
So I don't do FB. Could I just meet up with you at your Wal-Mart? I need to go anyway. Or an email addy, since I don't see where I can message you through here. I feel like this convo should continue outside of here at this point.
Let me know.
Of course I use onions, but not celery. I do use celery salt, though. Also fire roasted diced tomatoes with green chilies, small red beans, corn flour to thicken, tomato sauce, chicken stock and an array of seasonings (cumin, coriander, oregano, garlic, chili powder, Worcestershire). If you want really hot, I can do that. I usually just use chipotles in adobo sauce, but I can definitely amp it up a bit. I don't use mushrooms, zucchini, eggplant or anything like that as I like to keep it pretty traditional. I think the flavor profile that I use is excellent, though, and is what most people want when they think of good chili.