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I was wondering--does there exist a nationwide(in the US) hot pepper grower's association of some sort? If it was an "organic" hot pepper grower's association that would be even better.

AWESOME. Thanks Everybody.

Actually, I just did a little online research and found that Tabasco is aged for three years in Oak. And there are other hot sauces as well that are aged in barrels. How would you go about doing this in order to keep it stable while aging?

Do you think it would be beneficial in some way to age a mash or a hot sauce in oak barrels? I'm thinking it could really bring out a nice, sophisticated flavor to a fermented hot sauce. I wonder if you can age it like wine or balsamic vinegars and create very fine hot sauce. Thoughts?

Thank You everybody for your answers! We'll let you know how the first few batches come out! Has anyone ever made a mash from dried/rehydrated peppers before?

We are in the development phase of a habanero mango based hot sauce, and we have created a recipe without using a mash that is pretty tasty. However, we're wondering if creating a mash as a base flavor will help to increase the complexity of taste. In other words, we're thinking of using a...

Hi everybody, My Dad and I are going to produce some hot sauce in small batches, and we will be learning a ton from the hot pepper. We actually have allready. The most complete discussion of pepper mash we ever saw! Wow! Thanks in advance for all your guidance, advice, and information!