Hey guys,
I'm new to the hot sauce - making world. I've made 4 sauces so far for family / coworker consumption. I'd love to bottle and sell them, but NY's homemade food selling rules are strict and I think they require me to use a separate kitchen from my home one. Either way, I'm glad to be here. I'm going to keep experimenting and tasting, and trying new peppers.
Any advice / recommendations on both peppers and sauces would be wonderful.
I'm new to the hot sauce - making world. I've made 4 sauces so far for family / coworker consumption. I'd love to bottle and sell them, but NY's homemade food selling rules are strict and I think they require me to use a separate kitchen from my home one. Either way, I'm glad to be here. I'm going to keep experimenting and tasting, and trying new peppers.
Any advice / recommendations on both peppers and sauces would be wonderful.
