Hot sauce sales have increased by 150% since 2000, more than all other condiments combined. A market that once saw little variation is now a billion dollar industry, helping Americans add a spectrum of multicultural flavors to their regular meals. Hot sauce has produced a flurry of fanfare in recent years, acquiring a cult following of courageous palates that are willing to travel across the country to find and collect different varieties. There is a little something for everyone, with hot sauces ranging in flavor from the white hot Carolina Reaper to the milder jalapeno. And with such a diverse assortment still growing every day, there is no denying that the hot sauce business is heating up.
How is Hot Sauce Made?
The hot sauce manufacturing process starts with choosing peppers based on the manufacturer’s preferred flavor, spiciness and ability to source. Once selected, these peppers are then salted before sitting in batches to ferment for months without air exposure. The added salt acts as a preservative to protect from microbial growth as the peppers ripen over time. The resulting mash is strained, the salt content is diluted to about 6% by adding water, and the pH is adjusted to about 3.0 by adding vinegar. Once individual flavorings and seasonings have been added, the product is jarred or bottled for consumers.
