I’m going to be making and selling hot sauce.
In the process of getting the state of PA’s “license” to do so legally.
Growing/ grew all my own peppers.
Pics of some varieties above.
Making Hot Sauce the right way by fermenting the peppers first, then blending with vinegar before bottling.
Bottom pic is of a Jalepeno/ Serrano blend just starting to ferment.
Assorted hot sauces will be made from the following peppers –
Jalepeno, Seranno, Moruga Scorpion, Trinidad scorpion, Broadhead, 7 pot bubblegum, Jigsaw, red+ orange habenero.
Plus one very,very few people make hot sauce out of – Hungarian hot peppers.
I should end up with a lot of extra peppers – Planning on drying and grinding to make a few different chili powders and BBQ rubs.
Starting more peppers fermenting this weekend. Minimum fermenting time is 2 weeks – I like to give mine a minimum of a month up to 6 months – sometimes longer to develop more fully develop flavor.
You can let peppers ferment for as long as you want to – Tabasco ferments their peppers in oak barrels for 3 years for Tabasco sauce.
I’ll post when I have all the varieties/ when available, and prices ASAP.
Have to have samples sent to a lab before state gives me “license”.
As of today – 10/30/23 – I have 18 quarts of pepper mash fermenting, peppers picked to start 4 more quarts,and still have peppers to pick before it frosts here Wed night.
This is what’s fermenting:
Peach scorpion
Peach habenero
Peach broadhead
Peach superhot medley
Habenero
Broadhead
Scorpion
Hungarian hot
Death spiral
Jalepeno/ Seranno blend
Superhot medley