The Process
How does the magic happen?
The trouble with how I’d previously made the sauces is that the recipes were somewhat impressionistic – all very creative but not reproducible!
So, the first step was to recreate them on a small scale and weigh all the ingredients properly to perfect each recipe.
Once finalised a spreadsheet was then used to industrialise the quantities and my massive cauldron was put to use.
The Tears
Peeling such large quantities of onions, garlic and ginger certainly brought tears to my eyes, both literally and figuratively, not to mention the effect of hot chilli bubbling away and a few final tweaks to ingredients recorded on my spreadsheet.
The liquidising stage was quite an effort with 15 litres of each sauce, but it worked and the whole process was extremely satisfying. Hopefully the passion and care with which they were made will shine through.
The Acidity
The other pain point was making sure the acidity was right and the bottling temperature kept above 80C.
Initially I’d bought some Ph strips but making sure the right orange colour for the needed Ph was achieved doesn’t really work with orange sauces, so a proper device was bought, as well as a temperature gauge.
Much to my relief the Ph was just right, as was the flavour, and the kids stepped in to help put on lids and the seals once bottles were filled. A truly family business!
The Workforce
When it came to labelling my work force dwindled somewhat, so that was a bit more of a labour of love – now I’m hoping to sell enough sauce to get a bottling and labelling machine, although a lot more batches will be needed before that’s possible.
Whatever happens I hope you love the finished product and enjoy it as much as I do!

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