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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.  ...

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...

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

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...

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...

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...

Hi guys. In recent time I've taken an interest in making my own hot sauce, and have been educating myself in any way that I can on the correct way to go about this. There are a few details that I'm looking to get some clarification on though. Any help would be greatly appreciated.   1. It's my...