Let's Make Hot Sauce Discussion
I wanna make a hot sauce like the Tabasco type. Watery and hot and flavorful and ready to sprinkle on pizza and other foods. This is not about Hot salsa or other thick type sauces.
I would like to begin with an excellent posting by Kendra on another thread. It seems excellent and worthy of discussion. I hope Kendra does not mind moving it over to a new thread.
Posted by ardnek710 z6 stlouis (My Page) on Sun, Jul 15, 07 at 18:32
koreyk>>the vinegar is a preservative that keeps the acidity of the final sauce low enough to prevent microbial and fungal growth outside of a refrigerator setting.
Generally speaking in a home made hotsauce, salt is irrelevant although in the quantities that Tobasco uses, it also is a preservative.
If you don't want to add vinegar at all to your hot sauce, you probably need to ferment using lactic acid fermentation (whole long other discussion, not going into here..:)). This also provides you with the required low acidity to store outside the refrigerator.
If you don't mind storing in the fridge and possible having to throw some away if it goes bad you can pretty much do whatever you want and don't have to add any preservative agents
We make hot sauce that is vinegar based. We put the chile pods whole or sliced into jars filled with 5% vinegar(kind you buy at store) and store the jars for atleast 6 months. This allows the vinegar to mellow and the chile flavor to infuse. Then drain the vinegar off (but save it), put the softened peppers in the blender/cuisinart and blend until smooth. Add the vinegar back to the mix until you get a consistancy that you like. Add any other flavorings you want (i.e. garlic, cilantro, tomato, onion etc) and mix.
Depending on what you add and how acidic it is you can store outside of the fridge or inside the fridge.