Save the flavor
Jacques Small Batch Creations 50 Douglas Ayr, ON, Canada

1L pickled beats. 10$. Labor of love. With red onion, garlic, sage oregano brine and pickle spices

500ml pickled beats. Herb infused apple/white vinegar with red onion and garlic. Herbs i grew last summer, oregano and sage. Added normal pickle spice too. 5$. Can't beet that

Found some new peppers to play with. As hot as habanero. What do you think I should male? Sauce or a chutney? They're so cute...

New batch is available for sale. Hand made, gourmet, slow cooked hot sauces. I have a limited amount and I'll post quantity. 1) (x5) Fire roasted green fingerling hot sauce... -great for everyday use on anything. Hot but not crazy hot. This is meant for hot sauce lovers but not fire sauce lovers. 2) (x5) Charred Jalapenos and ginger hot sauce -tasty, spicy and sweet. Well balanced and this is also an everyday hot sauce. 3) (x9)Slow roasted Orange Habernero with sweet onion and garlic -now we're kicking up the heat. 4) (x9)Red Scotch Bonnet with Roasted Red peppers -i don't want to sell this. It's really good. Not thick, nice and smooth. Great for hot sauce lovers looking for a kick 5) (x9)Green Scotch Bonnet with Garlic -amazing sauce. Been told by some wimps it's too hot. (They only enjoy Frank's red hot though). Posting this here for fans, I will be posting to Ayr community pages tomorrow. Figure id get a head start Every order is going to come with a free hungarian cotton reusable grocery bag. They are super nifty and great for the environment. More people should sport em. Every sauce is 10$. (250ml) All of them take about 2 days to finish. They get roasted in the over / bbq then slow cooked for hours on end. Then blended, then cooked again over many hours, tweaked to my liking and canned with proper procedures. Will keep for a year+. Keep refrigerated after opening. Only use organic ingredients. Everything is made with -yellow onions, sweet onions, garlic, ginger, brown sugar, white sugar, red/yellow peppers, jalepeno, scotch bonnet, habanero, natural sea salt, tri colored pepper... White vinegar, rice vinegar, balsamic glaze/vinegar and.... Well I think thats it. Give or take for every sauce. Leave your name and what you want. Pickup is at 50 Douglas drive, Ayr. Only available to Ayr residents for now.

Will have pictures of all hot sauces by tonight. Have 5 different types in total. 2 are great for everyday, 3 are for heat fans. Gave some to my neighbor to try and he came back all smiles and stories. I love hearing how what I'm doing makes them remember their loved ones since passed. "My father used to make a... My mother used to do this" I'm feeling blessed. I hope when these new scoville potions go out they make you wince and cry from a place of joy. My feedback has been... positive but here are some thoughts; 1) your sauce is a bit too thick - I agree that my last grilled pineapple was thick, I have used an immersion blender this time and added more vinegar to lighten it up. Otherwise, the pros of thick sauce is it has added health benefits but I can't see how it would diminish with further blending. So this time sauces are a bit less thick. 2) you're giving away way to much, you need smaller bottles. -i agree. I've been searching for my perfect bottle however the bottle distributors are located in Toronto and don't sell anything 150-250ml that look practical or aesthetically pleasing enough for me to market as my own... This time they are in little jars as my swing top bottles are no longer available. Other then that... I have been offered to have my sauces sold at home hardware, the bakery, a Caribbean store in Cambridge and im going to try and get in on those hand made functions here in town. I have found a bottle distributor through Alibaba (company from china) but my order needs to be more than 1000bottles. Not a problem but I haven't followed through yet. I'll see how this next batch goes. Love to you all Jacques Save the Flave