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How to make sauce hotter???

I just made a nice sauce with pineapples peaches vinegar water and habaneros. For 40 ounces total liquid by volume I used 6 orange habaneros. I thought this would be spicy (comes down to .75 habaneros per 5 oz woozie.) but it really is just a mild-medium sauce. There is some heat at the end of you use a lot, its more like a spicy sauce than a hot sauce. The flavor is spot on. How do I make this hotter without adjusting other ingredients? I thought maybe double the habaneros (1.5 per 5 ounce woozie) or mix in X (fill in the blank) teaspoons of ghost pepper powder? Add some red jalapenos? Thank you. I want it hot but not stupid hot and still focusing on flavor not just insane heat.
 
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MikeUSMC said:
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Sneak peek at the new sauce I plan on debuting this year. Gonna be rolling in the dough after it breaks all kinds of world records for heat

Ingredients list is top secret though ;)

Can anybody recommend a copacker? :seeya:
:rofl:
 
Mike, I'm a licensed processor!   You ship me the raw ingredient, I'll pack it and ship it back to you.  Then it's all up to you to SellSellSell!
 
We'll have to work fast though, so you can enter it in all the upcoming hot sauce competitions.
 
 
:rofl:
 
 
texas blues said:
This thread.
 
Something is afoot.
 
In the internet ether.
 
It is filled to the brim.
 
With Fredo Corleone's that were passed over and want respect!
 
For them I can only offer this.
 
Don't go fishing.
 
 
 

     What say you to all us THP creek chubs that keep dunking his dry fly and leaving his creel empty?
 
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