Starvin Larry

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 month to 6 weeks to develop more flavor.

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”.