Hot Sauce Methodology

Basic Tips

• think about ventilation
• wear gloves when handling hot peppers
• make small batches then scale up once tested
• write down ingredients and amounts as you go
• come up with an end goal/use case for the hot sauce

Main Components

1. Fresh Ingredients

Cooking Methods

• grilling
• roasting (over high heat)
• cast iron skillet (over high heat)
• smoking
• fermentation

2. Liquid Ingredients (preservation and thinning of sauce)

• vinegar/apple cider vinegar
• lemon/lime juice
• sweet
  • maple syrup
  • honey
  • molasses
  • jam

3. Herbs and Spices

• salt
• pepper
• mixture of herbs (check regional/national traditional mixes)
• toasting
• smoking