How to make a smooth, garlicky sriracha-style chilli sauce at home: choosing chillies, getting the texture right, taming the salt and bottling it so it keeps.
What actually preserves a hot sauce, how long each style keeps, how to bottle and label it properly, and the signs that mean a bottle should go in the bin.
Why homemade hot sauce comes out fiercer than planned, how to rescue a batch with sweetness, acid and volume, and how to judge the heat properly next time.
What hot sauce is made of, the step-by-step method from dried chillies to bottled sauce, how to control the heat, common mistakes and how to store a batch.
Why a making kit beats the usual chilli sauce gift set: seven homemade sauces at their own heat level, with labels and bragging rights on every bottle.