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I've only ever made thicker hot sauces, but I'm currently fermenting one that I need to strain out once it's done.  I'm wondering what methods are best.  I've never had much luck with cheesecloth, but maybe it's because I've only bought the cheap roles that shred when you cut them.  Should I be...

I have a sauce that I grind fully-cooked bacon into with fresh ghost peppers (and other ingredients). I cook and blend everything together for quite a while until everything is pulverized and pourable.   I use it as a rub for my ribs or steak. I make it on demand and use it right away.  Do you...

I have a bunch of dried Ghost Peppers, Carolina Reapers, and Chile de Arbol peppers that I use in recipes.  Before I use them in a sauce, I usually reconstitute them in a hot water and white vinegar cycle.  I'm starting to wonder if it's really a necessary process.  Would it change the flavor in...

I'm still in the process (after 2 months of paperwork so far) of starting my sauce business in NJ. It's been a long an expensive road so far with forms, LLC registering, business registration paperwork, accountant fees, tax forms, trademarking...etc.  After all of the paperwork is done, I'll...

I have a sauce that I make that includes a small can of "Goya Chipotle Peppers In Adobo Sauce" as one of the many ingredients. Can I legally sell my product as long as I'm not just take their can and reselling it with a new name? Do I / should I include the proper name in the ingredient...

I'm not sure if this is the right place to ask this question (as it may branch out into a few more questions), but has anyone fermented a hot sauce in oak barrels for a little extra flavor?  Maybe something like this? ...

     I've been printing my own labels for my hot sauce bottles and they've looked pretty decent.  However, printing them myself basically means that any moisture that gets on them (like saucy fingers coming back for more) ruins the outside packaging. The ink runs, stains form, and everything...

I've been buying these peppers for myself for a few months and the store I go to has always labeled them as "Jamaican Hot Peppers".  I recently came across a picture of a bunch of Scotch Bonnets that looked very similar to the Jamaican ones.  Wikipedia says Scotch Bonnets can also be grown in...

My name is Shaun from NJ and I'm in the process of starting my own hot sauce company.  Over the last few months, when looking for information and spiciness suggestions, I've always clicked on links that lead to this site.  So, now I've decided to join in on the conversation.  No one in my family...