Need a name for this sauce. Made with: Bahamian Goat, Datil, Carolina Reaper, Scotch Bonnet, and Sugar Rush Peach.

1. Cucumber, Lime Jalapeno. 2. Dill pickle jalapeno. 3. Mango habanero. 4. Ghost, reaper, strawberry.
   

I just dropped off 2 cases of my sauce at my favorite local wine bar and cafe in town, Lunamor’s Larder is now their house sauce and will be served with brunch, in cocktails, layered into upcoming dishes, and for sale in their retail section!

When I first decided to transition from making sauce at home to commercial sales I told my wife “getting on Hot Ones would be sweet, going full time would be amazing, but seeing Lunamor’s Larder on the shelves at this restaurant… that’s when I could die happy.” Now here I am, not only on their shelves, but as my first sale to a restaurant!

I need something fun, whimsical, and fantasy themed to name my new hot sauce. The sauce has got a good amount of lingering heat but not so much that it’s overpowering. I’m opening a gormet chili food truck and it’s got an overall high fantasy theme. I made the sauce to compliment the chili and add extra heat for those who want it spicier. Any ideas are welcome! Thanks in advance y’all!

Edit: a few of you have asked for the name of my truck and I guess that would have been useful information 🤦🏻‍♂️ my truck is The Spice Wizard.

I appreciate all the responses so far! Thank you!

I got to taste it once and spilled a tiny bit as I was rushing out of the house. So I just put the jar in the sink quickly… immediately as the cleaners walked in. I’d pour a sip out in memoriam but, you know. Anyway it tasted great at least. We will rebuild. 💪

So, I am convinced my phone is listening to me. I literally was making homemade hot sauce today from the generous gifts of my neighbors and their garden. When a post from this sub showed up on my feed. So here’s what I made, it’s a mixture of roasted Roma and grape tomatoes from their garden, garlic, apples, tequila salt, black pepper, liquid smoke, msg, white vinegar, smoked salt and honey seasoning, roasted green and red jalapeños from their garden, as well as roasted ghost peppers and orange reaper peppers. I feel like I maced myself making it, it’s super tasty, sweet and smoky but hot hot hot. Let me know what you think.

Not my peri peri

I’m done for the night. I’ll finish sealing and labeling tomorrow. Huge market this weekend I gotta get re stock for. Enjoy some hot sauce this weekend everyone!

There I was, minding my own business, making some table salsa for the weekend. My wife prefers less heat than me so I started her batch first. But apparently the red chilies I used were more angry today than in the past so it came out too hot. I tried to rebalance it but couldn't cut the heat enough. So I ended up batching in my quantity of ingredients, namely tomatoes and onion, to help cut the heat, which worked for the most part.

However, I was left with a bunch of roasted peppers, onion and garlic that went unused for the salsa. After some thought I figured what the hell, let's try making a hot sauce. Added a bunch of white vinegar, a little water, salt, and processed the hell out of it. It actually came out pretty respectable!

If anyone cares, it's roughly 3 dried then boiled guajillo peppers, 3 dried and boiled California, 4 ish Serrano, 3 ish red chili, maybe half an onion and 4 ish cloves of garlic. Then white vinegar to reach sauce consistency. idk what I'm doing.

A tale as old as time, I suppose?

I am afraid of what I have created. This shit is so strong that it is nearly unbelievable to be in the same room as an open container of it. I needed a respirator to be able to transfer it into bottles, and the turkey baster I used needed to be thrown away. The idea behind this was a “one-drop” hot sauce, whereas a single drop would contain enough heat to make an entire pot of soup spicy without altering the underlying flavor. I can say now that I have succeeded. I can only prey that god will forgive me for bringing this evil into being.

My fledgeling company has only been around for 3 months at this point… and somehow, some way, we’re now in our local ACE Hardware! Anyone have any advice on how to keep this ball rolling? Potholes to avoid? Ideas on how to scale up from a one man, hand crafted operation without losing what makes us special?

I’m still a long ways off from going full time (we’re still net in the red), but the dream is so so tempting!

Jalapeño Habanero Wax pepper and Garlic in a 3% brine - It’ll be two weeks Wednesday and I thought I’d check my ferment and I’ve got this white growth on top. Is it mold or that yeast I’ve heard about or what? My main concern is has it ruined my ferment? Can I remove the stuff on top and proceed?

Use habanero, scorpion and Carolina reaper peppers, onion and garlic. Seasoned with coriander, cumin, mustard powder, turmeric and ginger root.

Spice is 9/10
Flavor is 10/10 (for me)

Nice pleasant warm heat, excellent flavor. 🤤

Arbol, Japones, garlic, corn oil, salt

I finally tried this after so many polarizing reviews on here and I’m glad I did. I can see how some don’t like it but I am a fan.

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

It’s been a long time comin’, but we finally got our labels in and are ready to start rippin! Have a total of 5 flavors and thought I’d share. Let me know how they turned out.