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  One's ass could explode from hot sauce sold at your local grocery store from a name brand, but is illegal hot sauce death really a thing?   I do appreciate your help.   I thought everyone and their grandmother was making their own hot sauce and selling it online. I didn't realize that there...

  But you do acknowledge that there are people selling hot sauces "illegally' at Farmers Markets and the like right. If someone showed up at a church bazaar with a hot sauce - I really don't think the food police would crack down on them unless people got sick. If people are selling drugs...

By the way - what about the guy who sells his own hot sauce at a farmers market. I am quite sure no one inspected his kitchen or the sauce, but he made a hot sauce - bottled it and sold it at a farmers market right next to Aunt Mable's Jam and Preserve stand.

I guess I didn't view hot sauce making as being any different than the mom and pop place down the street that makes and sells other kinds of sauces, soups, dips and condiments - both their own recipe and custom orders. Especially if the kitchen has the capabilities to make any other kind of...

  Well the point is that they would be doing far more than just 1 gallon batches of hot sauce. They would be involved in other food preparation as well - soups, condiments, dressings, etc. I would agree that if hot sauce is ALL they do, then the business probably wouldn't make it.   Maybe hobby...

  That's certainly reasonable. I trust though that before they actually bottle it - I would be able to taste it and tweak it if required.

  I found a place that has a 20 gal minimum, but I haven't contacted them yet regarding price, etc.   This would be a hobby thing, unless of course I create something so amazing - I would have to sell it, but that is probably unlikely. I am not a cook in any capacity really beyond the basics...

  Thanks for the info - but wow, 600 or 700 bottles is way too much. I figured there would be some small custom food service companies that generally deal with smaller volume orders - maybe even for just for a specific occasion like a party or wedding.   Do you know what they were charging for...

Greetings,   I have never really looked into it, but I always wondered if there are companies where if you tell them what you want in a hot sauce - they will make it for you for a reasonable fee. I don't mean mass production unless of course you invent something amazing, but like a case of...

  I will try that next time as opposed to mixing the powder in with the Franks/butter first.    Thanks

  Well considering that my mouth was on fire with a few grains of ghost pepper powder, it made sense that a teaspoon will be quite sufficient. Even the bottle warns to just use a very small amount because a little goes a long way. Based on the recommendations here, it sounded like a small dash...

  Well considering my mouth was burning and I coughed a bit with just a few grains of the powder when I tried it dry - I added a teaspoon of powder to the Franks and butter.

  Maybe. Or maybe the reality is that a mixture of Franks and butter will kill any additional hot sauce or spice - no matter how hot it is on it's own.

So I bought the ghost pepper powder, which was incredibly hot when I just tasted it dry - so I was very happy with the heat level, but I am having the same problem - the ghost pepper heat is killed by the Franks and butter. You wouldn't know that there was anything added. What the hell is happening?

Would it be better to just melt the butter, but don't heat any hot sauces or spices as well together to help retain the heat of the sauces/spice? I saw a recipe where they just melt the butter - let it cool a bit and then add the hot sauces like Franks right from the bottle. Apparently this also...

  Sorry - I thought that I was on a forum where we shoot the shit about hot sauces and spices and you know...get feedback from people who have already experienced these things. :cool:

A store near me has scotch bonnet dry spice that is apparently very hot. While this may not be ghost pepper level hot, are scotch bonnet peppers still very hot and flavorful?

Is there any hot sauce out there that is very similar to Franks - but incredibly hotter? And I don't mean Franks Xtra Hot. :halo:   Maybe that would just be easier.

  I am new to this whole scoville thing, so I am still learning.   So you are saying that the Duffs scoville units that I posted is marketing bullshit and Death listed at 500,000 scovilles would not be accurate if someone actually tested it? I assumed Duffs mixed Franks with another much...

  If I find that a 500,000 scoville level is more or less as far as I can go to still be able to enjoy the wings, what would you recommend as a step down from the ghost chili powder and that also compliments Franks and the butter.   Thanks!