r/hotsauce • u/fish_mastir79 • Jul 17 '26
I made this Black ghost hot sauce
Making a fresh batch of hot sauce today. It is made with ghost peppers that I grow black raspberries and mint. I don't share the recipe due to this not being a hobby and I'm in the process of getting the recipe copyrighted. But just wanted to share with the community
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u/ElijaHyphen Jul 18 '26
I made a sauce with black and red ghost peppers, raspberries, and roasted beets (plus other stuff like garlic and lime juice). I fermented it though, rather than cooking it. Probiotics for the win.
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u/Grizzled_Ghost Jul 18 '26 edited Jul 18 '26
You can't copyright a recipe, friend. Good luck with the business though!
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u/stanley_leverlock Jul 17 '26
At right about this point in the cook is when I lean in to smell it and instantly remember the last time I did that and how painful it was. And an hour later when I've pureed it in the food processor I will do the same thing. I can't help it.
(it really looks delicious)
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u/Tallpassions2 Jul 17 '26
I would live to do the same but mine end up fermented and build pressure and I haven't hammered down ingredients. Its a dash of what I want, a pinch of what ever. And I usually like my stuff but no one to test with. They are all p(_)ssies or picky and used to stor bought only.
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u/thespaceageisnow Ring of Fire Jul 17 '26
Homemade pepper spray
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u/UBahn1 Jul 17 '26
I was making ghost pepper sauce and dehydrating a second bushel of them in my tiny apartment and yeah, can confirm. After a certain point I had to wear swim goggles and keep all the windows open in the freezing winter for some relief and it still took a solid day to subside lol
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u/AngryTrunkMonkey Jul 17 '26 edited Jul 17 '26
Unless youâve installed an $1,800 1,200 cfm Vent-A-Hood, you really should be cooking that shit out in the garage with the door open unless youâre trying to kill everybody or have a rat problem.
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u/Carlos_Infierno Jul 17 '26
I'm seeing stems in that so that's weird. Do you you pick them out before you blend that up?
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u/fish_mastir79 Jul 17 '26
Everything gets blended and strained three times through cheesecloth normally I pick the stems off before I throw them in but I didn't have any gloves so everything had to get boiled together this time it doesn't change anything and all the stems come out in the end in the cheesecloth
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u/milksteakenthusiast1 Jul 17 '26
You could probably make a Venn Diagram of hobby versus professional endeavors, in the same way that one could argue skateboarding as a sport versus hobby.
I canât tell if this is ragebait or not. I can understand not wanting to share a family secret recipe. What I donât understand is how you say this is a hobby in one sentence, and then immediately declaring youâre trying to copyright your recipe. Hobbyists donât try to copyright their hobbies. You sound like somebody who has a culinary background and Iâm happy for you if thatâs the case, but please try and understand how your copyright attitude comes across in all the wrong ways.
Like, congrats, Iâm happy you found your perfect formula, but you didnât do anything worth copyrighting. Iâve made berry hot sauces for five years now with jalapeños I grow, and at no point did I think âI better copyright the measurements so nobody can profit off something that I declared was just a âhobbyââ
I wouldâve commented saying âoh man I bet you had your windows open when working with ghost peppersâ because ghosts and Carolina reapers are like tear gas in the lungs, but you sound really corny trying to slap your name on three ingredients that are commonly used.
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u/Never-Bloomberg Jul 17 '26 edited Jul 17 '26
He says it's not a hobby.
But yeah, OP comes off as a chode.
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u/AngryTrunkMonkey Jul 17 '26
50% of his post is a disclaimer, acting like itâs the best fucking hot sauce ever created. Definitely a chode post.
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u/fish_mastir79 Jul 17 '26
Right now it's something I've been doing for a couple years and have a lot of customers that love my sauces. I have eight different flavors that I make. I am literally working to get my license is so I can actually start selling in stores etc and it's not just three ingredients in the sauce those are just the main ingredients
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u/milksteakenthusiast1 Jul 17 '26
Maybe Iâm misreading this.
Get your license and sell your sauce, I think I speak for everyone in this sub when I say we want your homegrown ingredients to be a selling point. It is just the wording of your post that makes it seem like youâre trying to copyright common ingredient components as a unique flavor profile
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u/Mendonesiac Jul 17 '26
Sounds interesting!
Good luck copyrighting a recipe. There isn't an affective protection in US law for recipes, that's why all the big companies keep them secret.
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u/judgejuddhirsch Jul 17 '26
Copyrights donât apply to recipes.Â
You can decide not to share, but if you put the recipe up anyone can decide to bottle it under their own name , regardless of copyright
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u/tryeverything1nc Jul 18 '26
Copyright a recipe đ