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I am in kind of a unique situation. I've dreamed of having my own hot sauce line for years, and have refined my recipes to the point where I'm happy enough with some of them that I'd sell them. However, I have no interest in being a traditional hot sauce business where I have to store my own...

  Ok, there is a photo of the stem. I put it in water.  What do I do exactly to save it?  I've never attempted to save a plant before but I would love to learn!   Also, the stem snapped off right at the base of the plant where the stem meets the ground.  Am I able to dig up the roots and salvage...

Crap.  Well, the ghost pepper won.  But then I went outside to find the stem snapped off.  Poooooooooooop.

I am going to try to over winter one of my pepper plants, but I don't know which one to choose.  Do any of the varieties overwinter better than others, or does it not really matter?  Can I assume none of them will produce pods indoors during a Wisconsin winter?   I am debating mainly between my...

Your site looks pretty solid, though I also agree there is too much red.  How about that rustic tan that you use for the back drop of some of your hot sauce labels?  I think that could look pretty slick replacing the solid red backdrop of the center of the page.   I also like that the sauces are...

  Ha, I see what you did there! ;)

I wanted to hear your thoughts on keeping the cilantro flavor in a shelf stable sauce.  From my experience with cooking I know it doesn't take much time to pretty much cook out any fresh cilantro flavor, so typically it is added at the end of cooking.   Is there a safe way to get cilantro flavor...

Great info thanks! I really appreciate you guys as a resource! :dance:

I like the idea of reusing the dried pulp. I'm going to have to pick up some peanuts and test that out!   Is it fairly common for co-packers to not be able to strain sauces?  That seems like a good tid-bit of info to keep in mind otherwise.

Is it commercially viable for a startup hot sauce maker to sell a strained hot sauce?     Lately, as I've become increasingly interested in turning my hot sauce hobby into a business I've been looking at my recipes with an eye on my bottom line.  I have typically made most of my recipes in a...

Congo rats!!

I've done a number of batches of fermented peppers and I've read you can use as much as 10% salt by weight.  Each time I have tried this my peppers have turned into a salt lick by the time I used them. Is this typical of what you guys experience?   If any of  you ferment peppers with 10% salt...

I've been growing peppers for a few years now and haven't had any issues.  This year however I grew two super hot plants (ghost and black hab).  The plants grew nicely until one day I was moving my hand through the ghost plant to see how it was coming along and I accidentally snapped the two...

  Good question.  I just was wondering the same thing. I've had mine sitting in 4.01 PH solution and when I turned it on today (one week later) it read 4.6.  I didn't know if that was normal for the ph to change or if it is just +.6 inaccurate now.

Not to hijack, but how often do you need to recalibrate PH meters?  I recently bought a Milwaukee brand one and it didn't say on the instructions.  ...

  Do you strain that sauce? Or do those bottle include all of the pulp.

Out of curiosity, when you are making a batch of fairly hot sauce (habs or hotter), how many hot peppers do you tend to use per 5 oz bottle?   I know there isn't just one answer, since it depends on the recipe and your desired heat level.  It just got me thinking today bc I made a basic sauce...

Nice!  I made a cherry hab sauce a few weeks ago. It turned out ok but the flavor wasn't overly complex. I have a little more tweaking to do before Ill be happy with it.

    I like that idea. I've seen a number of people who claim not to have an issue with kahms yeast and that always bewildered me how they manage it.  I've never had a single batch NOT develop yeast when sitting for extended periods (up until I've found ways to keep things submerged). Even when I...

Hey guys.  I've been doing a lot of hunting around recently for ideas on how to keep fermenting peppers submerged during the fermenting process to prevent kahms yeast from forming.  (I don't have the motivation to baby it every day by continually skimming the yeast off the top during longer...