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Its not over my head.  I think that fact is going over yours.  Not sure why you insist that i don't understand how percentages work.     Using % for ingredients is not a common practice for US produced foods, regardless of the legality.  By listing like ingredients individually one really...

  Not looking for an argument, but im very well versed with FDA regulations. https://www.fda.gov/food/ingredientspackaginglabeling/ucm094211.htm#qalabel   "Food manufacturers are required to list all ingredients in the food on the label. On a product label, the ingredients are listed in order...

  What is your favorite pepper?

  I did read it, and i get it.     Listing % of ingredients is not typical of US based companies.  I normally see that with imports or companies that originated in countries across the pond.  A lot of Indian products list the ingredients by % and rather than saying 'calories' they use the term...

When i am cooking a sauce, a blorp of dark red forms when it comes to a nice boil. I take spoonfuls of that and mix it with kosher salt until the salt is free flowing again.   The salt dissolves slightly then reforms as its mixed.

  I am well versed in how ingredients interact with each other in different amount and preparations, not limited to hot sauce.  That's what i base my standards on. I want a sauce that is clean and whole, that uses as few refined ingredients as possible.    It's so easy to make a sauce that is...

  I'd try it, hoping the sweet and carrot wouldn't come through very hard. When you have flavors you don't necessarily care for, they tend to stand out when you encounter them. I have a bottle of Melinda's XXX Hot that i will never finish.  Very strong on the carrot flavor which detracts from...

  I'd more than likely try it, but as far as regularly using it, it depends on the ingredients. Ill judge a sauce on 3 criteria: Ingredients Flavor Label If i can get passed #1, then its all up to #2 if it makes it onto my table.

  Im in the same boat.  I have only one growing season and a finite number of plants. Nothing will burn for me until December.

Yes. Not a mix of ground peppers and salt, but true infused hot salt.

Hmmm....from the site: https://firstwefeast.com/eat/hot-ones-hot-sauce-the-last-dab   "The Last Dab retails for $20 exclusively on Heatonist." https://heatonist.com/products/hot-ones-the-last-dab?variant=378416136201   Its $20    

I make sauces, but before that, i ate sauces.  I still do, but it's hard to find something i can get behind. Frank's Red Hot was my go to in the 80s, i had outgrown Tabasco in my early teens and until the 90s there wasn't much of a hot sauce market so choices were limited. Now that i am...

I started with quart mason jars, then moved to gallon jars (from Uline.com) that i installed 3 piece airlocks to.  5 lbs of peppers fits in a gallon jar nicely. This year, we will be using food grade 5 gallon buckets with 16 oz air locks (tubing and water bottles).  20 lbs (4 gallons) of peppers...

More pepper mash, finer particles, and cook it down. Adding a thickener dilutes your product.  Cooking it down more boosts the flavor.  

Thinking about rain, roots, and pods.

We are Scorch Garden.  We grow super hot peppers, garlic, onions, and herbs for our ultra hot hot sauces.  We are in our second year of business and are looking forward to producing our 2018 run in December.     We never use pesticides, weed killers, synthetic fertilizers, or fungicides on our...