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Fruity Hot Sauce

HotSauceGoonie

HotSauceGoonie

Does anyone have a good recipe for a fruity habanero sauce like Batch 114 Taste the Pain.

I want to use Red Habanero's, Pineapples, lemon juice, lime juice, water, Garlic poweder, onion powder, salt,

I am unsure as to the proportion...

Should I use a vinegar for a fruity sauce?

Cheers,
 
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With enough lemon and/or lime juice you shouldn't need vinegar...unless you want a very long shelf life!

I would use fresh garlic and onion instead of powders.

Good luck...sounds good!
 
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Vinegar isn't a no-no when it comes to fruity sauces, but its really up to you. You're going to want to put something in there for a preservative. If you want to go all natural, and want a decent shelf life, then vinegar is the way to go. Otherwise, get some artificial preservatives. With the right proportions, the vinegar won't be overpowering, but you may have to sacrifice some heat to obtain that balance. Just remember, heat is not everything in a hot sauce. Flavor goes a long way. You could have the hottest sauce in the world, but if it tastes like crap, who'd want to buy it? So that brings up another point... what's your target demographic? Are you looking to sell minimal amounts to those of us that are inhuman and could litterly eat burning white phosphous, or are you looking at the mainstream market that still considers Tabasco to be pretty hot? Just some "food" for thought... pun intended.
 
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I agree

Ryan@angrypepper said:
Vinegar isn't a no-no when it comes to fruity sauces, but its really up to you. You're going to want to put something in there for a preservative. If you want to go all natural, and want a decent shelf life, then vinegar is the way to go. Otherwise, get some artificial preservatives. With the right proportions, the vinegar won't be overpowering, but you may have to sacrifice some heat to obtain that balance. Just remember, heat is not everything in a hot sauce. Flavor goes a long way. You could have the hottest sauce in the world, but if it tastes like crap, who'd want to buy it? So that brings up another point... what's your target demographic? Are you looking to sell minimal amounts to those of us that are inhuman and could litterly eat burning white phosphous, or are you looking at the mainstream market that still considers Tabasco to be pretty hot? Just some "food" for thought... pun intended.
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I want the sauce to be much hotter than Tabasco. I will use it for my personal use and give it to friends. I want the sauce to have a decent shelf life. I don't know though what ratio of ingredients I should use. I want the sauce to be as sweet as batch 114 "taste the pain" but hotter. Is it possible to make such a sauce as hot as say "Talon, Red Savina The Legend, Pure Arson, etc.", where it is basically Red Savina being all natural but have a fruit kick in it. I don't want it to be as hot as the extract sauces that taste like junk.

Cheers,
 
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The real thing tastes better. Some powders are okay to use, but I would avoid garlic and onion powder in a hot sauce.
 
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I agree with Marco on the fact that processed items such as powdered garlic or onion powder do taste junky. Whenever possible use fresh ingreadients they make for a bettere tasting sauce.

As for the vinegar. We use it in our fruit based sauces (island sauce) we use vinegar because of the fresh mangoes need that little extra kick of acid. Better to have a lower ph then an exploding bottle of sauce.

Good luck with your sauce we like all the pain is good products.

Mick
Kato's
 
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Agree, you need a little vinegar, and you don't have to use the white one, there is many choices of vinegar outhere, try some of them and see what fit best for the taste you want to achieve.
 
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How about this?

marcosauces said:
Agree, you need a little vinegar, and you don't have to use the white one, there is many choices of vinegar outhere, try some of them and see what fit best for the taste you want to achieve.
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Taking the syrup in large quanities out of the manufactured containers and heating it up slowly and mixing in small amount of Blair's 16 million cyrstals?

Nick L. said that one small crystal into a large pot of tomato sauce would make it as hot as Megadeath.

If I can do that to my syrups and keep the taste the same I am all for it and will do it as soon as possible.


Anyone think this could work?

Cheers,

Yes it is expensive probably but I would be able to make large quanities of syrup for 300 bucks of crystals.
 
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I personally don't think the pure crystal is good for an additive. Unless you possess the correct lab equipment, the crystal will never be powderized small enough, which in turn leads to incorrect dispersion within the liquid.
 
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DEFCON Creator said:
I personally don't think the pure crystal is good for an additive. Unless you possess the correct lab equipment, the crystal will never be powderized small enough, which in turn leads to incorrect dispersion within the liquid.
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Hmmm...John's got a point there.
 
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Diffusion is best left for more fluid liquids, unless you want to let it sit for years.

Assuming you can properly grind and disperse the crystal, you just increased the chances by a million that someone will be exposed to the pure capsacin in a way you don't want to be exposed, namely dust.
 
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Does anyone have a good recipe for a fruity habanero sauce like Batch 114 Taste the Pain.

I want to use Red Habanero's, Pineapples, lemon juice, lime juice, water, Garlic poweder, onion powder, salt,

I am unsure as to the proportion...

Should I use a vinegar for a fruity sauce?
Click to expand...


I have a fruity "Carribean" sauce I use at home that is a mixture of tropical fruits/juices and fresh garlic, onion, ginger, etc. with canned (by myself) chiles. The powders are yickey in the sauce-always use fresh or frozen if you can. I add Fruit-Fresh (vitamin C) and just enough vinegar to can it. I tried using more vinegar to give it more shelf life, but the taste suffered. Since it's just for home use (mostly as a wing sauce), it gets canned in 8 oz jelly jars and any leftover sauce goes in the fridge. It's just got too much sugar overall to last long once opened.
I guess it all depends on what you're going for. If you want a table sauce that doesn't need refrigeration, then a certain amt of vinegar will be in the mix. If you're reconciled to having a sauce with a "refrigerate after opening" label, then I think you can concentrate more on the flavor combos you have in mind.

brookthecook
 
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