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Frozen fruit is a great option! Whether using home fruits harvested in season or retail/food service purchased. You can also freeze fresh chiles and cook/process when you have time. The sauce using frozen ingredients might be a little thinner than using fresh ingredients. You might have to...

Welcome! Same theme... Must-burn If it has tropical fruits... Sun-burn Have Fun

Not sure what still here says about my non-existant social life... :lol: Someone .... (nudgenudgewinkwink) (NOT IT!!!) should start a Perfect Burn Pepper Blend challenge or competition.

Well done Blang1! My search skills are lacking, complete burn is the term I was missing. I need to Follow that thread to find it in the future.

I tried several searches using my phoane, couldnt get a hit. I hope it is still here... Mods help?!?!??? It was something like Ultimate pepper blend Perfect pepper blend Dried pepper blend

Thanks for the comments. Couple things I'm wondering about, just want to get more eyes on it- Should "TEXAS CREEK" be larger Should Spicy Ketchup be a slightly darker red Thanks.

Greetings everyone! I am finally getting around to getting some new labels designed for the Spicy Worcestershire and Spicy Ketchup. Both sauces are the traditional color of said sauce. Wrstshr is in a 10oz woozy with a dropper top, Ketchup will be in an 8oz sauce bottle. Soo...whadaya think...

If you dont do this already, start transitioning all your ingredients to grams. For this next test batch, if you use 1/2 cup Franks, measure out the 1/2 cup Franks then weigh that amount. You should measure around 112 grams. When scaling up, larger measuring cups will vary liquid amounts...

Welcome to THP! This thread should answer a lot of your questions. https://thehotpepper.com/threads/starting-a-food-business-101.66094/ Your wing sauce sounds like the classic Franks Wing sauce that anyone can easily make for a couple bucks and a stick of butter. That might be a hard sell...

I have done a pear-garlic white hot sauce. Really good, slightly sweet, loads of garlic and about the color of your sauce. Really popular. Bummer was... after a few months in the bottle and in the cases, the sauce turned gray-ish. It didnt lend itself to retail sales. The sauce was mostly...

Well my initial reply involved drinking a lot of liquids and watering said plant ... But keeping it PG... Hope those OTG drugs can help...

Hellcat is in NZ. Processing regs are different. Many international to the USA countries allow home processing without HFH. Matt, i dont know anything about processing regulation where you are. You will have to contact your local/regional authority for licensing for legal sales. Please...

Just checked out the website. Looks good, please post more!

Greetings, HP! :welcome: to THP! Very happy to see a small batch processor. When you have time, maybe put a post in Promotions with a bit about your company, links, licensing, shipping or pick up, recipe development, what you can do for small batch clients. Have Fun!!! Salsalady

Thanks for sharing. A friend wanted me to make some, but i didnt know enough about it to choose a recipe off the interwhebz. About how many jars does 2 large aubergines make?

The temp does seem pretty consistent even though it is not accurate to the digital numbers. The machine is awkward to deal with. Really heavy to be lifting up and off the table. It has to be up on pans for the valve to be at working level on the table. I have to stand on a stepstool to...

If you didn't pasteurize the sauce, I assume it is still 'working'. Be careful and cautious of exploding sauce when the bottles are opened. Also keep the sauce refrigerated. It is a raw vegetable product. Just like kimchee, which is a fermented product, if you left kimchee out on the...

:welcome: to THP! I'm in the Methow valley, what area are you in?

Welcome Hellcat! there are some tutorials in the Hot Sauce Making section. https://thehotpepper.com/forums/hot-sauce-making.13/ https://thehotpepper.com/threads/making-hot-sauce-101.29501/ https://thehotpepper.com/threads/chile-pepper-weights-measures-and-other-things.49801/ And one from the...

Welcome from another Dry Side Washingtonian in the Methow Valley! Lots to learn here, Have Fun! SL