Question for the Makers
It seems that the HSB gets all sorts of questions these days, some are relevant to [tag]hot sauces[/tag] and hot sauce collecting, some are completely random. Recently a question came in that I can’t answer on my own, it’s more for the hot sauce makers out there.
Would you have any tips on hot sauce manufacturing? I’m trying to get my sauce to market, but need to find a good third party manufacturer to produce and bottle the product. Any info you can share will be greatly appreciated.