midwestchilehead
eXtreme
Greetings fellow 'heads. I made my first batch of hot sauce a few weeks ago, and it turned out damn good IMHO. With delusions of grandeur, I set out to start selling it to folks. Then I read all the debbie downers on here saying you have to have an inspected kitchen, nutritional information, etc., etc, and realized that I was over my head. Before doing so, however, I contacted a copacker who would brew up a batch of my excellent sauce, but their estimated cost was $2500 for the test batch. Is that too much? I know it is too rich for my poor blood, but wondered how my selected copacker compared with others.