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Hey Guys!   Nice to meet a few fellow UK hot sauce makers!   CuriousTom  What sauce do you make and where do you sell? Love to buy a bottle off you.    Aaron I am still trying to nail down my recipes and getting my kitchen approved by my local council. How far are you along? Sounds like your...

  I through a couple in a pot next to my kitchen window (while chopping fresh scotch bonets) just to see what would happen and looks like I picked the right day to do it!   Lets see what happens!  

  I will conduct a little test and get back to you! (curious to try the soda/lemon method too)

  Definitely worth a try! Dried chillis do seem to pack less heat.

  Ah, I live in the UK and a lot of people say you cant grow chilis in colder climates without a heated propagator (little heated box to start growing seeds) Just wondered if you experienced the same thing?

Showmedasauce - Would you recommend a heated propagator?   The Hot Pepper - Really after that scotch bonnet flavour :)

Just read up on it!   Now I just have to find out where I can buy it in the UK  :confused:  :pray:

Thanks peeps!   Edmick - Good tip, thats what I have been doing but still pretty hot. I love the heat but wondered how I could pack more flavour!   dragonsfire - Another good tip. I feel like I have balanced the sauce but like I said above I am just trying to squeeze that flavour out without...

Me again!   Wondered if anyone had success with this?   Some of my favourite indie hot sauces seem to be able to pack a lot of scotch bonnet flavour into a relatively mild sauce.   Are they simply using scotch bonnet varieties that pack less heat?   Are they having more success de seeding/de...

On it!   Thanks for the advice guys! Have started to let my sauces reduce as I would a bolognese and things are defo getting better!   Getting back to that fresh initial blend is always going to be tricky but nudging that way slowly!    

Thanks for the replies guys.    Smoken Fire - Do you not measure how long you cook the entire sauce for? Do you just make sure you are at 200 F before bottling? Thats what I have been doing just wanted to make sure it was bottle safe.   Shoerider - Good advice. That's exactly what I tried...

Hey Guys!   Do you guys ever experience this problem?   You use the blender to create the perfect balance of flavours...and then you have to cook it so you can bottle it safely.   You lose all the zing from the vinegar, all the umami from the middle and your left with generic sweet/sauce.   Does...

Hello!   I do not post a lot but I absolutely love this forum and regularly search through the site for the endless great advice!   I was wondering if there were any other active UK hot sauce makers attempting to bottle and sell their stuff?   Would be great to hunt down other hot sauce makers...

Thanks guys!   Will definitely read through fermenting 101. I read a few of the 101's yesterday an they are great!   Any Recipes you guys really love?

Hi Guys!   I discovered the site today and haven't stopped digging through the forums (finally so many of my questions answered!).   In my pursuit for a flavourful sauce I have started to ferment my chilli's. I find it very easy to overwhelm the sauce with sweetness and heat but struggling to...