Search results

Greetings friends. If you are familiar with Newks, you may know that we launched this company via Kickstarter back in 2019. We started our entire story here on this forum, where we learned from other posters and shared recipe ideas. This forum came through when we started and helped launch...

The Newks Coloring Book is on the way! With illustrations by Gillian Rose, Marvin Velasco and Jo Moyer Battick. This is shaping up to be a really fun book.   We are seeking funding for the book and giving rewards of hot sauces, swag and of course, copies of the coloring book.   Check it out and...

I’m thinking of streamlining my bottle sterilization process. I now am using star san, 1 oz for 5 gallon bucket as recommended. Soaking the bottles in that. Draining once the sauce is at temp and bottling. I used to put the bottles in the oven at 200 after sanitizing, as an extra step.    It’s...

I agree - plastic would be great for that reaeson. 5 Gallon tubs with lids would be great.  The bigger the container the better. I just need to know what to buy!  Please send any recommendations.

Yessss it is a local sale. They offered to come by and give a bunch of these umbro like containers, but I've never stored by sauce straight from the pot into one of those conatiners. is that okay? if it is kept refrigerated....   They will be making a pizza for about a month long run out of the...

I got a big deal with a restaurant coming up. They need like 15-25 gallons of hot sauce bottled.  Where do you get em? Berlin Packaging?   Thanks

Ya it definitely weighs something like that, I've decided in my cooking process today to continue using my dry pods until I get some more opinions or do more research here. Don't want to mess up a 100 bottle batch.  Thanks for the 2 cents, looking forward to hearing some more responses.

Hey!   So, has anyone ever shifted their recipe from using dry, dehydrated reaper pods to using fresh peppers?   I have a recipe that is very locked in, which uses reapers.  I have always had to use the dry pods, but now I have a fresh pepper supplier.  Any advice on making this transition...

Thanks! Yea markets have just begun as of last week. Our schedule is here! hope to see you come out, please wear a mask if ya do! www.newkssauces.com

Hey everyone -   I'm curious - outside of the tradiitonal pepper hot sauces we discuss here - has anyone ever made a pad thai hot sauce?   I love peanut based sauces, but I am mostly curious....Is a traditional pad thai sauce considered acidified? Does it have. pH level below 4.0 usually?   Any...

Hmm - Never seen a hot sauce bottled in a container where you can't see the sauce itself.  Don't you think that's worth doing? Otherwise it's super hard to make the customer intrigued...Just my 2 cents. Congrats on getting your sauce out to the world!

Thanks bud! We are currently stocked in Herb Stomp, and next week we will be at Helvetia Farm Market in Hillsboro.  We will also be at farmers markets this summer, Kenton, St Johns and Lents.      ALSO > Yes all these tomatoes were tossed and I bought fresh ones for the cook.  They were...

Hello!   About to start my first farmers market. I got my 10x10 tent, and my table and table cloth.  Now I just need to get a banner or two made.   Curious - do you do this service online somewhere? If so, where? How much should I expect to pay? Do you think a banner usually looks best draped...

Things are ON FIRE!    www.newkssauces.com   We will be in www.fuegobox.com subscripiton box in May (shipping them 1200 bottles today).  We got into 3 farmers markets.  All things are moving as they should, thanks!

Hey Pepper Fish - I've been tryin to message you the past couple days to buy some reapers. :)

everyone's quoting 1,500 to 4,000 bucks. i've had about 4 quotes now.  what gives?

so UPS just quoted me 4,000 to ship 100 cases across country. they said they offer a 75% discounted rate bringing it down to 1,200.   Doesn't this seem incredibly high? i was estimating about $400-$500, due to information given to me by friends in the business.

only the very end is cut off where the vine grows out of. they look completely fine now, I cut them about 24 hrs ago.  this is why I asked if I should jsut blend them in vinegar until cooking on sunday??? it should preserve them right? no problems that I can see - was just seeking another opinion

I forgot to mention I am doing 2 large cooks with these tomatoes. 1 of them is this sunday (2 days from now) and the other is tuesday (4 days from now).

hey yall   I am doing a giant batch of sauces 1200 5 oz bottles on Sunday.  I have weighed out my recipe and washed all my veg.  I cut the ends off of all my tomatoes, which are perfectly ripe and ready to go.  However, since I have 2 days, and no refrigerator space, I am contemplating either...