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Last Year Hit or Miss with Hot Sauce

My own hot sauce:
Last year I got a recipe that called for me to blend peppers and ingredients and then ferment for 5-6 days.
Worked great for the first batch of 6 mason quarts covered with sandwich bags (as instructed).
Next batch of 4, I got a mold layer on top of all 4 after 3 days - threw away. Sweet Bells we're late and very red - assumed something came with bad peppers.
I used to make wine, so I decided to use a gallon pickle jar with a wine bubbler and it fermented through 5 days but the smell wasn't really good. Weird aroma, so again I discarded again.
This year I trying again so I was thinking of going with the masons and bags again (because that at least worked once)
Anyone know how I am mucking up a "simple" process?
 
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