Recent content by ExitPlan

I also just realized that Yellowbird Hot Sauce, a very popular and famous hot sauce, is also bottled in clear plastic bottles and their ingredient list does not contain any preservatives or additives that would kill microbes, like how sriracha does.   Are all these companies just producing sauce...

I hate to give free advertising but this is the company:   https://tangochilesauce.com/   And this is the Instagram post of the commercial kitchen I produced my first hot sauce batch in. I stopped because I was afraid to continue doing it wrong. I'm frustrated because I stopped in order to take...

100% positive as I did my first run at that same commercial kitchen and it is in no way a co-packer. You have to do it all yourself there. I also know the owner has been pretty averse to me getting a cannery license because she was not interested in having inspections at her facility.

On their site, it says it's carrots, ACV, garlic, lime, chili peppers, cilantro, sea salt. I'm assuming all or most of these are fresh ingredients.   I ordered a bottle because I want to see the full list. I read that to do cold-fill hot sauce, you have to add preservatives to prevent bacteria...

Hey everyone! I had a question that I am hoping some more experienced hot sauce makers could shed some light on.   How is it possible to produce and bottle hot sauce in a rented commercial kitchen in squeeze plastic bottles without the need of a cannery license?   One of the commercial kitchens...

Just saw this! I'll shoot you a message!    

Hi there! I am currently in the process of turning my at-home fermented hot sauce business into a legitimate operation, and as with many of us here, have run into a TON of questions as to how to do certain things the proper, legal and safe way.   My question today is: How do I properly...

Hey everyone! Hoping I can get some clear cut answers here pertaining to my specific scenario. I've been crafting and iterating on my recipe for a fermented hot sauce over this past year, and have learned quickly that I cannot just bottle it myself and sell it to people as hotsauce does not fall...

Hi everyone, my name is Jerome, but most people call me Jerry. I'm a Los Angeles native, who does digital product design (UX/UI) for a living. I make fermented hot sauce in my very limited spare time, and I am excited to join this community to learn more and eventually scale my hot sauce...