Hot Sauce help

17 years ago

I want to attempt to make a good hot sauce. I like Sontava a lot, so something like it. I have tried the "normal" recipes: simmer onions, carrots, garlic, white vinager. Add peppers and salt with mixture and blend. Mine sauces have never turned out very tasty. Is there anything that I should be doing different or maybe just not got the amounts of ingredients right???? I have also added stuff like mangos, peaches, etc but still never anything really good.

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Comments (8)

legsbig
17 years ago
I am also going to attempt to make a sauce like this.

jp, your sauce comes out just not as good or inedible?

what are the proportions you are using?
habs1
17 years ago
I recommend you get into the real Annie's Salsa Mix threads elsewhere on Garden Web. that is where the salsa discussion is going on.

I also recommend you do a garden web search on Annie's Salsa and read up on previous discussions on Salsa.
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Appreciate the info. Dave - Since I have 3 bottles of the Mango Pineapple, I will leave one fresh, freeze one and experiment with one. Whey you say not nearly enough liquid, are you suggesting anything in particular? Vinegar/Lime Juice? Water? Fruit Juice? Come to think of it, the recipe actually did call for a 15 oz can of pineapple rings in juice. I used 15 oz fresh pineapple with no added juice, so that would explain some it. The OP of the recipe even said his turned out thick using the pineapple rings in juice. If I dump one bottle into a sauce pan and mix additional juice, bring to boil and rebottle, would that present any problems? I'm assuming not since it has only been bottled for 24 hours at this point and I would still plan on using within 30 days.
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Dave, I do think it sounds safe, for all the reasons you say. But consider it this way...it is a bit less acidic than the NCHFP recipe for hot sauce with tomatoes, and it is thicker than pickled peppers (in terms of convection in the liquid), so either way the tested recipe (hot sauce or pickled peppers) is getting a less-safe change (rather than an equal change such as peppers for onions, or a more-safe change such as extra vinegar for water). I do think subbing all peppers for the tomatoes is probably fine, and I would eat sauce made that way. I was just wondering, because sometimes when people post discussions on tested recipes with multiple substitutions, you feel it's too different from the tested recipe. Nothing wrong with that opinion, of course, and it surely matches the official food safety opinion from the USDA. I just like to think scientifically about whether the changes really affect safety - whether each substitution affects acidity, oil content, heat transfer within the product, etc. I usually have no problem with combining 4 or 5 substitutions that are individually approved, but I did, for example, think it was questionable to sub a lot of garlic for onions in the roasted tomato salsa thread. One thing I really like about this forum is the way we conduct reasoned and thoughtful discussions on the issues, so it's nice to have different opinions around, and to be able to talk respectfully. I wasn't questioning the pepper substitution, Dave, just wondering how it fit into your food safety views. Hearing it from an extension class seems like a pretty good approval to me. Melissa
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Hmmm, things could get too thin & runny too soon. Since you stated that you want it to be as hot as possible, here's what I'd do: (ballpark figures) 1)start with 1 cup pure mash 2)add approx. 1-4 tbs tequila, "to taste". 3)add approx. 1-4 tbs lime juice, "to taste". 4)add solids, i.e. pureed garlic, onion, etc., blend well. 5)add sugar & salt to taste, balance flavors 6)add approx 1-? tbs vinegar. keep adding until desired PH is reached. 7)add more tequila, juice, or vinegar until you reach desired viscosity. check ph again. **"fruit fresh", vitamin C, etc., will also help lower your ph if you don't want to use as much vinegar (liquid). If this is a small amt. for the fridge, then you won't need as much vinegar, unless you want that for taste. I put the steps in this order to allow you to gauge your principle flavors before you add too much liquid and make it too runny before you have your "right flavor". A hand blender works great for stovetop experiments. Let us know how it turns out! b
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There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet.
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web_of_hair
17 years ago
I used a 1/2 a bottle of Rice Viniger, a few garlic cloves and aboot 30-40 Tabasco peppers and a small amount of filtered water. And that came out sooooo tastey that it was gone in a mater of a few weeks! Hopes I can make one just as tastey this year. I'm gonna have at least 400 or more Tabasco peppers this year. Plus I'll have close to 100 Thai Dragons. Also aboot 50 Jalabaneros ;)
legsbig
17 years ago
web of hair, did you age the peppers in vinegar first?
web_of_hair
17 years ago
no aging. I cooked at a low heat then put in the fridge. I am aging some Jalabaneros now, first time aging peppers..
legsbig
17 years ago
can you describe to me exactly how you are aging them please?
ucovinero
17 years ago
Listen, I've been creating good hot sauce for years with the help of Habanero Guru, Hoyt Saxton, and the main things you have to remember are: Peppers, Vinegar, and salt. Witht these three main parts noone can go wrong. The secret lies somewhere between how patient you are and the ratio of the three parts you use. Timing is key. I generally let my sauce age for the minimum of a year in order to obtain that "professionally" vintage taste.
jp10550
Original Author
17 years ago
I am thinking your right on the aging. I have made 30+ sauces very recipe you can find. The problem I have is mine taste to vinegary, maybe if I let them sit for a few months before I give up on them they will turn out okay. What would happen if I cut my vinegar in half and used more lime juice or water? Or will the vinegar taste diminish as it ages?

Hot Sauce help

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