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Q: Dave:
I am temporarily disabled and have decided taking up making hot sauce as a hobby. I have seen a few recipes and have made one recipe of my own, but I don’t like that vinegar taste. I want more flavor, a lot of heat, but a bit sweet at the same time. I am considering using piquin peppers, but like I said, I am a novice at all of them. Any ideas for a newbie? And does ageing really make a difference? Can I avoid using tomato paste? Can I make it thicker? All suggestions are welcome Thank you,
Brian
A: Brian:
The best thing for newbies to do is read our article on making hot sauces:
http://www.fiery-foods.com/dave/hotsauce.html
To answer your questions specifically:
–To avoid the vinegar taste, use lime juice instead.
–Piquin peppers will give you heat, but not much flavor.
It’s better to use a blend of peppers, say piquin and ancho.
–I have tasted hot sauce aged in oak casks and it was excellent. Some people believe that it helps
the flavor, and of course other people disagree. The mash must be aged because it is fermenting.
–You do not have to use tomato paste in hot sauces.
–To make sauce thicker, cook it down.
–Dave
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