Search results

That's very interesting. I left them in the recipe because they add flavor to it, but I didn't know there were toxins. Not that I don't believe you, but is there anywhere you can point me where I could find some research on the subject? I'd love to learn all I can about it...

Hey everyone!   So the sauce I'm making is a blended, thicker sauce. It's whole fresnos (including the green 'crown' at the base of the stem -- but not the stem itself), sugar, salt, garlic, and white vinegar. It gets chopped, fermented, then cooked and blended.    The problem is the final sauce...

Hey everyone!   My partner and I are ready to start scaling up our recipe. We're even looking to get investors on board for the possibility of scaling up BIG time. We know it's a dicey proposition, but we just want to be prepared. So, to that end:   Does anybody know anything about how to source...

Yes -- 10 gallons is a lot! We're making anywhere from 100 to 150 bottles to share with friends and family as a starting point, and to tweak the recipe from there.    But you know what, based on the comments here I might leave one of the 5 gallon pails to ferment for longer and see what happens!

Hey everyone!   Thanks to the amazing advice from all of you, I've just finished fermenting two huge 5 gallon pails of my 'mash' for a homemade sriracha-type of sauce (chilis, salt, sugar, garlic, all chopped up and mixed and fermented for 2 days -- I know it's short but it bubbles plenty...)  ...

Ah, I'm such a dope. Thank you, I will convert to grams absolutely! Thanks JDFan!!!   Otherwise, I'd love to hear an opinion on scaling up. I've definitely heard some ingredients, like salt, don't scale up exactly linearly, but I haven't found anything definitive.    Thanks everyone.

Hey everyone! I've posted a few questions here so far and have had a GREAT experience with super helpful people. So.. here I go again!   I'm starting a hot sauce company. More of a chili puree really. I have only made 12oz of sauce at a time, and want to basically make about 10 gallons of it to...

Hi all!   Moved this from "The Test Kitchen" -- I didn't know which made more sense. Sorry, new here  :rolleyes: I am making some homemade sriracha sauce (delicious), and I've done it several times before with great results.   The usual process which worked in the past: Finely chop chilis (I...

Hi all!   I am making some homemade sriracha sauce (delicious), and I've done it several times before with great results.   The usual process which worked in the past: Finely chop chilis (I used fresnos), garlic, salt, sugar, toss into a glass jar, seal tight, and let sit for 2-3 days. Once a...

THANK YOU to all for some terrific advice. I will definitely follow the suggestions above!

Hey everyone! New to this place... nice to 'meet' you...   I'm starting a small hot sauce company with a friend and we're just getting going! We're making lots of progress and we have a very solid final recipe, but we want to ultimately package our hot sauce in squeezeable plastic bottles (with...