3 different batches are being fermented right now and will try something with a non-fermented version soon too. Uncharacteristically logging everything that I am doing. I figure this recipe is good enough to perfect and am in the process of doing so. Won their approval and they came back for seconds. Oh my this is good! Was so excited that evening that I ran a sample to some chefs I know. Wasn't expecting much and was really run a pre-trial test before the tabasco peppers. I mixed habaneros and bells from the store. Any thoughts?Īlso ran a test before I started with my homegrown tabasco peppers. It appears I have a dark red pepper oil starting to develop on the top of the bottle. I made a tabasco pepper sauce from the non-fermenting recipe here and will be making the fermented version soon. Be smart before you start.” – Jeremy Walsh, Bigfat’s Hot Sauce (These posts have been fun and informative. Honest feedback may save you from spending a lot of time and money on a sauce nobody wants. Friends and family will be biased for the most part. Finally test your sauces on people who will give you honest feedback. There's tons of sauce makers that have been where you are and will be more than happy to answer questions, just don't expect them to to do your work for you. Starting up is an investment and the more you know before you start shelling out money the less you waste making mistakes. After that, decide if you want to manufacture yourself or co-pack. Initially do your research on food safety and take a food safety course and read pertinent information from both the FDA and local DOH. “The advice I would give to would be sauce makers wanting to start a new business is this: Do your research. I reached out to some of the hot sauce makers I know and asked them what advice they would give to would-be sauce makers looking to break into the market. I will keep adding to this last as I make the sauces. Superhot Hot Sauce (The Hottest Damn Hot Sauce I Ever Made).Homemade Sriracha (both fermented and non-fermented varieties).Homemade Chili-Garlic Sauce (like Asian Huy Fong chili-garlic sauce).Caribbean Style Mango-Habanero Hot Sauce.You can always check out my Hot Sauce Recipes and Sauce Recipes sections of the site, but here is a good list for you to draw from, with different styles and techniques from all over the world. You can introduce a mixture of peppers of varying flavors and heat levels, add in vegetables like tomato, onion, garlic, and/or carrots for big flavors, try fruit for sweetness, toss in interesting seasonings, and so much more. Obviously you can change things up A LOT with this recipe, as discussed in the ingredients section below. Add them to serving bottles, or strain out the pulp first for a much thinner sauce and bottle. Reduce the heat and simmer for 15 minutes to allow the flavors to develop. Add them to a food processor along with the vinegar and salt and process until smooth.Īdd the mixture to a pot and bring to a quick boil. It is a non-fermented recipe made Louisiana style with only chili peppers, vinegar and salt. Here is a very simple hot sauce recipe that you can use a base. A Basic Hot Sauce Recipe – Let’s Make Some Hot Sauce!
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