I start with a blend of fresh and dried peppers, and other fruits and vegetables, and boil them together to soften, and combine the flavors.

The cooked mixture is then blended to the proper consistency, and ingredients such as vinegar, salt, and thickener are added, to help preserve the final product, and make it shelf-stable.

The sauce is then pasteurized and bottled hot, with the bottles immediately inverted. Known as the “hot fill and hold” method, this technique ensures that the product and package are sterilized. Finally, the bottles are vacuum sealed and shrink-wrapped for safety.

Here’s a short gallery of the process as I’ve been doing in my home kitchen so far!