Evening all
Long time lurker, first time poster.
I've just started to venture into the world of chili sauce making, and am after some advice.
I've made two small batches so far. One contained Apache & Scotch Bonnet Chilis (and other ingredients), whilst the other was made from Naga Mirchi and carrot (along with a few other ingredients). The problem is, the 2nd batch only lasted for 2 weeks before it seemed to go off (it had a bubbly taste). What went wrong?
All advice/cross-examination welcomed.
Long time lurker, first time poster.
I've just started to venture into the world of chili sauce making, and am after some advice.
I've made two small batches so far. One contained Apache & Scotch Bonnet Chilis (and other ingredients), whilst the other was made from Naga Mirchi and carrot (along with a few other ingredients). The problem is, the 2nd batch only lasted for 2 weeks before it seemed to go off (it had a bubbly taste). What went wrong?
All advice/cross-examination welcomed.