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So, I have an idea for a hot sauce that I want to make which involves cucumbers, but I want to do it without it tasting like pickles due to the vinegar. Cucumber is not the only main ingredient, but I am definitely going for a flavor where you can taste the cucumber. I've been experimenting with...

So, as I mentioned in previous posts, I'm in the very early stages of starting my own hot sauce company. I'm hoping to begin next spring/summer, but when looking for exactly what is needed from a legal and business standpoint, I'm having trouble or finding conflicting information on Google.  ...

It is white distilled used for cooking. I typically use Heinz.

Hi All,   Wanted to see what types of vinegar's everyone likes to use when making a shelf stable, bottled hot sauce.   I've really only used white distilled and apple cider, but both are extremely strong. For the white distilled especially, it makes some new sauces I've been trying out, too...

Awesome. Thank you to you all for the help.   The closest place I had found prior to all of this post was in upstate New York, about 3 hours from me, but I'm never typically in that area for a pickup, so shipping is what killed me. These places you all mentioned will all be looked in to.  ...

Thanks for the PA info.   It's not that I'm abandoning it. I'm just keeping it on the back burner.   I'm in the early stages of starting a hot sauce company and I'm trying to master about 4 sauces before labeling, licensing, and all the technical things before I open for business. I have 1 that...

I think I'm gonna skip the nuts in the sauce. Had an idea fro a sauce with pistachios, but its not worth the risk as I'd want to sell the sauce. Thanks for all the info and feedback.

What were you referring to when you say I shouldn't have any issues if done properly?   Do you mean that all will be fine if I just use the proper amount of vinegar/lemon juice and salt/sugar?   I had an idea for a hot sauce using pistachios, or at least the flavor of pistachios but I just want...

Hello all,   I'm in the early stages of starting my own hot sauce company and have been having a hard time finding the standard 5 ounce glass hot sauce bottles for a price of under 75 cents per bottle after ordering a shipping are paid for.   For those who have a hot sauce company or order these...

Does anyone have any experiencing making a hot sauce using nuts? Either, pureeing or leaving some in cheesecloth while cooking just for flavor.   Would the shelf life be the same if the ph was as low as a regular sauce and refrigerated after opening?    Thanks

Thank you for that. I am actually using Heinz white vinegar. I'm using the same amount of vinegar in all of my hot sauce batches, give or take 1/4 of a cup, but really only notice this in the basil/onion sauce and kiwi sauce which is odd.

Hello guys,   I have been making home made hot sauce for the last couple of months. I've been trying to master a couple of sauces, so I've been experimenting a lot.   I recently made a basil flavored hot sauce with some scotch bonnets, garlic, and a lot of onion. The vinegar I use was white...

Very helpful. Thank you all very much for your input.

Just a standard blender. No boat motor.

It is possible that I blended too long.   After cooking most of the ingredients in a pot, I added them to a blender. I shredded the basil first by itself to break it up, then added the contents of the pot. While blending I added a tiny amount of Xanthan gum, and also added cold filtered water.  ...

Serrano Peppers Bell Peppers Onion Garlic Fresh Basil Sea Salt White Vinegar Lime Juice Water Xanthan Gum   Anyone experience this while using these ingredients?

Hello,   So, I've started making my own hot sauce over the last couple of months, and a batch that I made tonight produced a lot of bubbles (see attached photo).   I noticed after I was blending, then when I poured the sauce into a pot to finish cooking, they weren't going away.   After...

Thank you for the quick reply.   I'm typically making fairly thick sauces, but when i strain thru a sieve, I'm seeing noticeable separation in the sauce once its thinned out. That's why I want to try the Xanthan gum.   Thanks again

Hello all,   In recent time I've begun the process of making my own how sauces. I've had some good turnouts except for the consistency that I'm looking for. I have not yet used xanthan gum in any of my sauces but I just ordered some to see if I can get the consistency that I am aiming for. For...

Hello,   I'm fermenting some jalapeno peppers, serrano peppers, and ginger in a parfait jar (attached). Maybe this is a stupid question because this is the first time that I'm fermenting these ingredients for a hot sauce, but is that white film on the bottom of the jar just pieces of ginger that...