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Thanks Pic 1! I got them thru SKS and they are 8oz each. I have to make 24 sets and just need to make one more green batch. Yesterday made 3 batches and almost gassed my family out of the house last night! Fortunately the green is easy on the fumes! Will post another shot later today/tonight...

Thanks for the reply! 1. Yes the pH is below 4.6 for both 2. Per SalsaLady's instructions, I sterilized the bottle in my oven at 200 for 30+ minutes 3. Brought sauce to a boil and kept a rolling boil for 20 minutes at or just under 200 degrees 4. Inverted the bottles for more than 5 minutes So...

So here are the first Red & Green batches. I had to change my green up a bit because I didn't like how the initial batch aged. Not sure if it was too much apple cider vinegar or too many limes OR if it was the way cilantro tastes after it has been boiled. I'm thinking it might be the vinegar...

Thanks the warm welcomes AND the great suggestions! This is site is a wonderful resource and has so much to offer. I'm doing a red sauce (chile de arbol based) and a green (aji based). I was going with a tomatillo sauce for the green until I stumbled upon the aji pepper from Peru. It is...

Hey there... first post, excited to be here. But I'm about to do a couple of different types of hot sauces for Christmas presents. I have the sauces ready to go... have done a few versions to get the pH right (oh and the taste & flavor right as well) and the bottles came in today from SKS. But...