Hi, I'm looking for information regarding producing and selling hot sauce (preferably fermented) in Colorado. I know our food laws here are kinda wierd so if anyone can give me any advise it would ba appreciated!
Thank you

Does anyone know if a hot sauce counts as a "Pickled fruits and vegetables with a finished equilibrium pH of 4.6 or below." product? If so, it can be produced under the Cottage Food Act. Notice that it specifically calls out pepper jams on the prohibited; "Pepper jelly or jams made with fresh peppers or homemade dehydrated peppers." Looking again, it also specifically says hot sauce is prohibited "Sauces such as barbeque, hot, pasta, pizza , or salad dressing." : https://cdphe.colorado.gov/cottage-foods-act

Seems like going the full way with a Process Authority involvement is the way to go : https://thehotpepper.com/threads/starting-a-food-business-101.66094/
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