The things we got wrong
This isn’t a list of what we do well. It’s a log of the mistakes we made—and the ones we’re still fixing. A site like this can’t hide its errors, because the work itself depends on them being caught.
You’ll find three real failures here, in order of how much damage they did. Each one was fixed by the person who owned it, and each one changed how we work. The only way to prove we’re serious about this is to keep the log, and to keep it public.
Three we had to fix
These are the corrections that mattered most. The rest are still being worked on.
The mistakes we fixed
- 1Heat levels were wrong
The first 40 recipes we published used a ‘spice intensity’ scale that didn’t match real-world testing. A ‘medium heat’ chili in one dish was unbearable in another, and readers kept asking why their dishes tasted different from ours. Wesley Lindgren caught it after the fifth complaint, then rewrote the scale from scratch—this time using actual Scoville measurements and blind taste tests. The new system went live two weeks later.
- 2A key ingredient was missing
The ‘Smoky Chipotle Adobo’ recipe called for ‘adobo paste’ without specifying whether it was homemade or store-bought. A reader in Mexico City pointed out that the two versions have wildly different heat profiles, and our instructions led to inconsistent results. Wesley Lindgren updated every affected recipe in 24 hours, adding a note about the difference and a workaround for home cooks.
- 3A technique didn’t work in practice
The ‘Quick-Pickled Jalapeños’ guide relied on a vinegar-to-water ratio that only worked in high-altitude kitchens. Readers at sea level sent photos of rubbery, sour peppers instead of the crisp, tangy ones we promised. Wesley Lindgren adjusted the brine formula, added a troubleshooting section, and tested it in three different elevations before reposting.
What those three changed
These fixes weren’t just corrections—they became the foundation for how we work now. Every change was small, but together they forced us to slow down and get things right.
Rules that came from mistakes
- Every spice measurement must be tested in at least two different kitchens (from the heat levels mistake).
- Recipes now include a ‘clarification’ section for ambiguous ingredients (from the missing ingredient mistake).
- All techniques are tested in three environments before publication (from the failed technique mistake).
The people behind this
Wesley Lindgren is the founder and editor of *Sauce Recipes Heat*. They’re the one who signed every correction above—not because they’re the only person who makes mistakes, but because they’re the one who keeps the log.
This is the only way to show that the work here isn’t just about recipes: it’s about fixing them when they break.
Keeping a public log of corrections is uncomfortable. It means admitting that even the things you’re proud of could be wrong, and that someone else might catch it before you do.
But that’s the point: the best recipes—and the best work—are the ones that get better because someone dared to say, *‘This doesn’t work.’*
Wesley once burned a batch of homemade hot sauce because they misread the fermentation time by half. The result was inedible, and they had to start over—twice. It wasn’t a big mistake, but it taught them more about patience than any perfect recipe ever could.
If you find something that doesn’t work, don’t just tell us. Try fixing it yourself first. If it’s something we missed, we’ll add it to the next log—and if it’s something we got right, we’ll thank you for proving it.
There will be a next one
This list isn’t finished. We’ll add more corrections as we find them, and we’ll keep fixing the old ones. If you spot something wrong—whether it’s a recipe, a technique, or just a typo—let us know. The contact page is where to send it.
The only way this site stays useful is if we keep getting it wrong, then getting it right. That’s how cooking works, and that’s how we’ll do it here.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.