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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...

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...

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...

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...

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...

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...

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...

What is your best selling sauce?   (If the name doesn't describe the sauce, feel free to give a brief description)   I've heard the milder sauces are the best sellers and I am curious if this holds true in the niche markets as well.

I have attempted to ferment 5 batches of peppers and I am unsure if I am doing it right.   My current problem is the habaneros that I am currently trying to ferment do not seem to be doing anything after 5 days.  I have placed the mashed up habs in a jar (about 2/3 full) with an airlock and...