My 2024 Hot Sauce Production

[Spinaker]

Can I buy a bottle?! Perhaps a Rutty Buck Syrup swap?

[58limited]

I can do a swap, I love maple syrup.

[Spinaker]

Heck yeah. I will send one down to ya. Your address with us current?

[58limited]

Shipping address is different, I'll PM you later

[58limited]

I know it is 2025 but this is basically the continuation of my 2024 production of the original recipe hot sauce. Today I pureed the sauce with an immersion blender, added some vinegar, and did the first straining. I'll do the second straining later this week or next week and bottle it then.

Immersion blender in action. This is about 8 1/2 gallons of fermented chopped peppers in a 10 gallon wine fermenting bucket.



After straining and adding some vinegar, I have about 8 gallons of hot sauce and 3 gallons of puree to make pepper powder. This should give me about 180 bottles give or take and depending on how much solids I get with the second straining.

[CaptainMike]

I can smell that!!

[58limited]

I did the second straining last night and bottled the hot sauce today. This batch gave me 189 bottles of the original recipe. I'm in the process of labeling and shrink wrapping them now. I also have almost 2 one gallon jars of the pepper powder from drying the puree that was strained out.

[barelfly]

Some good stuff right there!

[jtw]

That looks really awesome. The label looks professional, too.
At the risk of you divulging your secrets, can I ask a few specific questions? I've only made a few very small batches of hot sauce myself (they've turned out fantastic) but I love fermentation - I have more sauerkraut on hand than I can use! I also have more beer brewing equipment than any sane person ought to...
- How much garlic do you use relative to pepper weight?
- Do you ever use carrots or other ingredients?
- How do you know how much vinegar to add? Is it just for consistency, or for a certain pH?

Thanks! I understand if you don't want to give away too much info.

[58limited]

jtw I add vinegar for consistency. I just eyeball it for the most part but there are specific amounts of malt and Steen's cane vinegars in there besides the white vinegar.

My recipe is by the gallon: X amounts of this pepper and that pepper for a total of about 3-3 1/2 lbs peppers per gallon (final volume after adding vinegar). I add 5 cloves of garlic per gallon. You can taste it but it is not the predominant flavor.

My Hatch version is the original recipe with a LOT of Hatch added.

[58limited]

I also have a lot of sauerkraut and Kimchi on hand too. I fine shred everything in the Kimchi rather than use big chunks of stuff like most of the Korean Kimchi I've seen.

[klflowers]

I'll say it again. That is some seriously good hot sauce. I can't make the meat up, but between HEB, Burnt Bean, Terry Black's and this hot sauce I will probably be in TX before the end of the year.

[58limited]

The hot sauce line up from my 2024 production:

[Panhead John]

Excellent David! Just think, we can tell everyone we knew 58limited when he was just a nobody! 🤓

[58limited]

I went to my first Farmers Market today. It was pretty slow due to the holiday weekend but I sold 13 bottles of hot sauce and pepper powder. The market is open three hours. The day started overcast and humid but the sun came out at about 10:30 so I'm glad we left at 11, it was getting hot!

[klflowers]

Congrats! That is some of the best hot sauce I have ever tasted, no exaggeration

[58limited]

klflowers Thanks for the kind words, Kevin. Feel free to leave a review on my facebook page if you do facebook: https://www.facebook.com/profile.php?id=61567977127309

[58limited]

Anyone on the forum that has tried my hot sauce please feel free to leave a review on my Neches Hot Sauce Co. Facebook page: https://www.facebook.com/profile.php?id=61567977127309

[Draznnl]

Count me in the, "Your hot sauce is great, but I don't do Facebook category." But it is excellent.

[CaptainMike]

Done!