invite your friends to try your sauce and they will love it just like you do. And here-in lies the problem. Now you have to make another batch because they all want some to take home and use on their favorite food. Believe me, that is how I started making sauce commercially. So many people fell in love with my sauce that I was making it every weekend. And the first time someone said to me, "I like this one but the first one was better!" I knew I had to take some measures of quality control. Soon after I started selling my sauce and then it wasn’t just a matter of making it taste the same from one batch to the next for my friends, it was all part of marketing and brand recognition. When people buy my sauce they want the exact same sauce they bought last time.

think of what compliments the flavor of deep fried chicken. If you want your sauce for tacos or burritos, think of what will compliment the flavor of the meat and toppings you like on them. You wouldn’t necessarily add the flavor of honey and pineapple to a sauce designed to be used on a beef taco, but you might for smoked ham or broiled chicken. Add your spices in small quantities until you like the effect. And if you are making a wing sauce – taste test it on wings. After tweaking a bit and tasting a lot your sauce will start to develop into what you were looking for in the first place.remember to reference back to your goals that you wrote down at the very beginning. If you are satisfied with the taste and you are confident that you have the right combination of flavors you are ready to make your first full-blown batch of sauce.

ounces short of a half-gallon. That is easily accomplished in a 4 quart stock pot. Most American kitchens have at least one of these. Make sure to compensate your measurements of your raw ingredients to take into account evaporation during cooking. I cook my sauce for at least a half hour to minimize the processing of my base and to remove any excess water from the sauce. The result is a smoother sauce that is full of the flavor I am looking for without the possibility of separation due to an abundance of liquid ingredients. Just let your sauce cook until you result in a half gallon and you are ready to bottle. Remember to sterilize your bottles before hand. If you have any experience in canning you will already know the process for hot water bath sterilization. If not, now may be a good time to read up on it.