Search results

Hi, I am experimenting with hot sauce recipes currently. I am wondering, is it safe to introduce fats into the sauce? Looking to create a silky sauce with sort of a luscious mouth-feel. One ingredient I am looking at using is Coconut Milk. I've seen Cutino Hot Sauce used that in their mango...

Hi,   I am going into the hot sauce business with a friend of mine. I want to have trade secret/NDA protections in place before I share the recipe or walk him through production.   Can anyone provide a trusted resource for this? I have found a few online resources for drafting NDAs, but want to...

Hi guys,   I'm looking to approach a co-packer some time in the near future regarding some hot sauces I've developed and was wondering if someone on here was willing to develop a mentor/mentee relationship? Would love to have someone to bounce questions off of to prepare us for the best possible...

I've been playing around with blending different vinegars when making my hot sauces. Found an interesting mix the other day that that was white wine vinegar, apple cider vinegar, and a couple splashes of balsamic vinegar. Anyone else like playing around like this? What combinations have you...

Hello,   Does anyone have experience using Boston Round bottles vs Woozy bottles? I really like the shape and size of the 4 Oz Boston Round bottles. But, the majority of hot sauces I see out there are 5 Oz Woozy bottles. If you have experience with both, which did your customers prefer? Is the...

Hello,   I am weighing out all of my ingredients so I can place them in order of weight on a label. My hot sauce uses 2 oz of dried chile de arbol, which is then reconstituted with water. When I consider the weight of the ingredient used, is it 2 oz? Or the reconstituted weight? It is probably...

Hello all!   I am excited to join. I am in the process of starting a hot sauce business and thought it would be good to be on here.   Jon