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Thanks for the responses! The sun spot makes a lot of sense as most of the ones Im finding like this have been pretty well exposed to sunlight, these have tended to be found along the edges of my raised beds and on plants with less leaves than others while pods in the center of the same plants...

First time pepper grower here. Some of my scotch bonnet pods have been looking strange, Ive seen some brownish looking blemishes bear usually near the top of the pod, and some pods look like they are starting to rot while still on the plant but others look fine. I picked a few to take pictures...

Looks like they're only about two hours away. I've also found some incubator kitchen options locally

As always, thanks SL! Looks like neighborhood of $5k is a good starting point. Time to start pinching pennies while I practice making sauce!

Maybe i've missed this on the forums but I haven't found any information along these lines. I'm wondering what a good ballpark figure for start up capital would be to take the plunge and get all the licenses and process approvals and such. For me, I think I would be starting very small scale...

It is, we baked some chicken with it that night. My wife doesn't do spice at all and she added more sauce after cooking the chicken! One of my coworkers is the pickiest eater I've ever met and he even liked it!

Took a stab at a jalapeno garlic sauce yesterday. Went a bit overboard with the lime juice and coriander, still turned out tasty but wasn't what I had in mind. Has a nice citrusy presence and very mild heat- even the wife likes it and she gave up tasting my sauces a long time ago! To me it...

Nice red color

I like to give my creations names, and have been on a Viking theme lately.. so I made a batch of Carolina Reaper sauce tonight, calling it Ragnarok  :P 2oz dried carolina reaper pods 2 cups white distilled vinegar 4 cups water 1/2 lime juice 3 carrots 1 orange bell pepper 2oz salt .5oz black...

So I've seen a few posts mentioning waiting a few weeks after bottling, is this primarily for fermented sauces or a cooked sauce? It would make sense that both would benefit but most posts I've seen mention it are ferments.

moonshine & blackberries worked out well with a jalepeno/habanero batch i tried too, little sweet, little heat

alright I've confused the capsaicin out of myself...   2 ounce bag of dried pods would be approximately 2 pounds of fresh?   So if i wanted to make a sauce with 2oz dried peppers, to figure out how much vinegar to start with- 10 cups produce/1 cup vinegar rule of thumb, am I figuring correctly...

not sure if its unusual or not but i used some pickle juice in a jalepeno/habanero sauce a few weeks ago. ended up with a little tangy almost sour flavor at first with a mid level heat

Thanks SL! Never thought about the restaurant sauce containers, that makes perfect sense! I saw another post about friends & family opinions, definitely taking everything with a grain of salt.

To clarify further, this is not a process for selling, just transporting for friends and coworkers, Im not looking to use this when/if Im able to go pro

I was wondering about something very similar, I had found some small 10 mL plastic bottles (like for saline solution) and used them to distribute small samples to friends and coworkers. I bottled in standard woozy bottles first with HFH method, then filled these after cooling. After passing a...

Go with Amon Amarth, you don't need the facepaint, just a Viking look and Berserker attitude! (Highly recommend their new album Berserker too lol)

Wouldn't be as much fun without playing up the mad scientist vibe or making people start swearing and coughing after they taste lol!

Crank up the Swedish Death Metal and lets cook some hot sauce!

So my final recipe went like this: (and cuz I like to name my recipes, calling this Painful Sustenance ) Painful Sustenance- 1.94 oz reaper (5 fresh pods) 1.76 oz scorpion (5fresh pods) .5 oz dried ghost 2 lbs habaneros 10 oz can Hot Rotel 1 med red onion 2 carrots 1 &1/2 cup white distilled...