Originally Posted by Crane's
It depends. A cold pack needs to be refrigerated and shelf life is a month to a few months generally speaking. I use a hot pack method and when I bottle it up I also hot pack that. Since a restaurant is using my stuff it has to be prepared in an inspected kitchen and I use FDA recommended procedures. Shelf life of my stuff is years and requires no refrigeration after opening.
Since you've been in the game for a while, any reccs on recipies to begin with? I noticed the NYT one posted earlier, but was wondering if you have any ideas on the types of bottle to use, what technique will allow for longer storage, and other tid bits.
I personally like a hotsauce with more flavor than heat and for the most part hate sauces that are just inundated with vinegar(franks comes to mind).