What stories do you all have about cottage food laws? Do you strictly follow them for selling your sauces or do any of you have advice about selling out of your home kitchen? Thanks in advance!

A) My Peppers and brine after 21 days ferment is at a solid 3 pH with just lactic acid. No vinegar. I want to bottle it soon, do I need to add vinegar or will it be fine with just the lactic acid for preservation? At this point the flavor is what I want.

B) should I pasteurize? I'm going to refrigerate the bottled sauce.

C) um there is no C.

title says it all. I'm looking for a good solid hot sauce that is specifically for a cuban roast pork. Not looking for mangos or pineapple or anything fancy. Just a great red sauce that makes your taste buds dance with joy! Any suggestions?

I've got a killer smoked chunky salsa verde recipe I've worked on that I love, and is always a big hit at any gathering.

Here's the basics: https://www.reddit.com/r/Traeger/s/7zYoYZLcOf

This year, I want to try and make a hot sauce out of it for tacos and stuff. Has anyone done this before? Do I just keep it in the processor for longer and add liquid (vinegar/water/lime juice?) I'm pretty new to homemade hot sauce.

I improvised a pineapple-habenero sauce last year that went well because the pineapple was juicy.

Any tips would be appreciated! Thanks!

I must have losst my mind. I found 3 qts of hot sauce I made I'm 2020. It's not fermented. It's in Mason jars in the fridge. I have not opened any of the jars. It looks good, no discoloration.

I'm afraid to taste it. Would you boil it for 10 minutes to kill the possible bacteria and rebottle it if it's good.

There was a limited edition “The Office” sauce sold at FYE. I went to buy another bottle and couldn’t find it anywhere. I want to try to recreate it, but there aren’t any photos of the ingredients online. Could anyone who has this hot sauce send me a photo of the ingredients?

INGREDIENTS

• Fresh Strawberries ~ 615g
• Fresh Lemons ~ 300g
• Aji Limo Chilis, once frozen but now defrosted ~ 250g
• Rocotto Chilis, likewise formerly frozen ~ 200g
• Brown Sugar - to taste

PROCESS

Pick up some frozen Aji Limo and Rocotto chilis from a Latin American grocery store in a city 2 hours away from home. You have Big Plans™ for these. Well, maybe about half of them. You'll save the rest for later.

When you get home to bring your plans to life realize that your efforts to keep the peppers frozen were grossly inadequate, leaving you with a couple of bags of defrosted and / or defrosting chilis. With about half the chilis go about your original plans but come up with a Brand New Plan to use the remaining peppers before they go bad.

From a local grocery store pick up a large clamshell of strawberries which are, luckily, on sale for really, really cheap. They're not going to be the best examples of sweet, summer berries but you use what you can get. Also grab some lemons to fill out the theme.

Cut the peppers and strawberries into nice chunks. Slice the lemons, leaving the peels on. Put everything into a 2 litre / ½ gallon fermentation vessel. Since we're dealing with frozen, or formerly frozen, peppers add some brine from a previous fermentation to give it a thriving Lactobacillus community to start things off. Add your brine of choice (I use 3.5%), place your weight and fit your airlock. Let sit for 2 months.

When fermentation is done drain the solids from the brine. Blend the solids, yes, even the lemon peel, and add in brine to bring things to your desired consistency. Add a sweetener as necessary for taste. Pasteurize and bottle.

NOTES

A wonderfully smelling and great tasting sauce with a medium heat. Versatile and good on just about anything. It's a sweet lemony zing.

https://preview.redd.it/a3zu89ak35xc1.png?width=258&format=png&auto=webp&s=fb88a19de345f278bc37717d2876643379cd8572

Title says it all. When making wine cleanliness is really important. What's the cleanliness regime for hot sauce?

Obviously a hot sauce!! It’s 1 lb of red habaneros and about six dried ancho peppers. It’s fermenting in a 3.5% brine. 2 weeks in so far.

I’ll share a bottle of the batch with you if you give me the recipe I decide on 😁🌶️

10 habanero peppers 10 dried chile de arbol peppers 2 ancho chile peppers 1 red bell pepper 1 yellow onion 10 cloves roasted garlic 0.25 cup brown sugar 1 large thumb of ginger 1.5 tbsp cumin 1 tbsp black pepper 1 tbsp salt 1.5 cups coffee vinegar 0.5 cup apple cider vinegar 1 cup water 0.5 cup espresso ~4 tbsp extra virgin olive oil

Coarsely chop vegetables Roast garlic and allow to cool to about room temp In a pot, combine all solid ingredients and spices except garlic with extra virgin olive oil and cook for ~5 minutes Pour all liquids into the pot and bring to a steady simmer for ~30 minutes Allow the mixture to cool to about room temp Add garlic and espresso Blend until smooth

Recipe for Apricot Mango Hot Sauce

I have about 3 qts of hot pepper, onion ,garlic fermenting in a air lock set up. It will be 7 days this Saturday. On Thursday I'm going to drop in 16 oz of fresh pineapple.

How much vinegar should I add to it for preservation, I am going to refrigerate it after bottling?

The pineapple will only have 48 hrs to ferment. I don't want to create bottle bombs.

Should I use ph test as a measure to adjust vinegar. This is my first time making fermented sauce.

Anybody have a lead on where to buy dried Chocolate Habanero peppers? Not seeds.

Pico hot sauce [image attached] used to be readily available in the UK but then they suddenly vanished off the face of the earth and I can't find it anywhere :( Does anyone know what's happened or if you can still get a hold of their sauces? They gave me LIFE!

Hey chaps. Hailing from Britain.

I’m working on a commercial sauce… going from a hobby to the shops. It’s a fermented sauce - final pH <3.5 after vinegar etc is added.

I currently add oil to my sauces to get a lovely orange colour on it, and give it a nice creamy texture. I’m pretty sure I’m not going to be able to add this to the final product due to the risks/testing/etc of botulism.

Can anyone advise if they’ve had a similar thing, and if this is the case or… or if it’s actually alright?

I made a hotsauce from smoked reapers, smoked head of garlic, half a smoked onion, salt, vinegar, and red miso. Right after blending everything, I licked the residue on a spoon dipped in it, and it was a scorcher. Same thing on days 2 & 3. I added xantham gum and bottled. Now, I can put a spoonful in my mouth and barely flinch. Is it normal to lose heat that much from gum?

So I'm in the process of starting up a hot sauce company. I'm hoping to make an initial run of 500-1000 bottles. I come to you hoping to find some solutions for bottling! I have been doing hot immersion up to this point, but that is difficult to scale with this many bottles. I don't want to boil my sauce because it is oil based. All the methods I've seen used on here have significant risk of heat loss during filling.

My current thinking is using a nacho-cheese dispenser, like what you would see at a 7-11. My only concern is that the only dispense in ~1oz amounts, and my bottles are 5oz. Would there be a concern for heat loss in the bottle if I cap it ASAP?

Any other suggestions for filling methods?

I'm growing Prairie Fire and Quick Fire from seed this year - will either of these two lend themselves to making hot sauce? Thanks in advance!

Hello, I'm brand new to all of this and I've been getting into it because... well... EVERYTHING USES BUFFALO SAUCE! I despise Buffalo with every fiber of my being and it's EVERYWHERE.

So I decided to make my own sauce... but I'm not sure where to begin. I know what I'm looking for, I'm trying to have a sauce with a kick, I like it when my hot sauce hits with a bang and dissipates decently quickly so I'm not feeling it 3 hours later.

I know I need vinegar and salt and pepper. But I'm not sure what else could go into a habanero sauce to make it really stand out. Any pointers on anything would be greatly appreciated.

Has anyone tried these? They are so damn good. Im eating it by the spoonful.

Hey guys,

I made my first hot sauce using these:

• fresh habaneros (166 grams or 5.8 ounce)
• garlic (3 garlic cloves)
• union (1 small)
• bay leaf (1)
• sea salt (teaspoon/2)
• paprika powder (teaspoon/4)
• vinegar (125 ml / 4.22 floz)
• lime juice (1 tablespoon)

I slow cooked and grinded the ingredients in a food processor. Then I tried putting the resulting sauce in bottles. But my sauce was so thick, it was difficult to pour it down a funnel into the bottle, so I added more vinegar. That was a mistake, since the sauce is now way to sour for me. How should I make the sauce more liquid? Adding oil? Or any other ingredient? The sauce still sticks a lot to the inside of the bottle now, so it's difficult to get it all out.

​

The start

​

The result

2% brine. Habaneros in vessel for 3 months or so. I always put a couple slices of apple or pear in the vessel to give the wee beasties some go juice. I remove the apple/pear when I strain out the chilis. Equal parts brine and unfiltered apple cider vinegar until I get the consistency I want. Boil/simmer, blend, strain, and bottle. Super simple, not crazy hot, delicious.

just did arbol basic stuff and have searched all over, what is the process after done blending? I‘m not selling or giving away or anything like that. I poured it in mason jars and covered it in paper towels to let it cool, anything specific I should have done immediately after blending it? I have bottles and plastic seals is it ok to sanitize those stick in the fridge or boil the hot sauce first? should it rest for a while? Thank you for any tips!