Ok it has been suggested to me to use pepper mash for my hot sauce rather than trying dried peppers. I have read (on mild to wild) that the mash consists of peppers and vinegar. With the vinegar in the mash...plus I put vinegar into my sauce. wouldn't that be too much vinegar? If I go this route should I eliminate the vinegar from my recipe? (seeing that there is already vinegar in the mash)
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- Thread starter Dyce51
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Mash is fermented, if you didn't already know. Actually, I believe correct English would be, mash has fermented. Yes, it's already got vinegar (usually). Can also have sugar, spices, etc. Are you making your own mash first?
Mash is a base, but it would be expensive to buy a retail product for your base. You should make a mash, or use peppers.
Jim's mash is awesome....i tried...very good for hot sauces..
as far as vinegar....you need to test and re-test your recipe until is at the taste level you want...
as far as vinegar....you need to test and re-test your recipe until is at the taste level you want...
I think what he read was an advertisement that was trying to sell mash instead of peppers.DEFCON Creator said:
I'm working on a couple of different hot sauces right now and exerimenting to see what I can come up with. I like hot sauces that have flavor with it rather than just heat. I am trying different peppers to make the sauces as well i.e. dried peppers, pepper mash etc. For the sauce I currently make I use all fresh ingredients. But the fresh peppers only last so long where mash or dried peppers will hold longer while I make small test batches to achieve the flavor I am looking for. Also I am trying to find a lil cheaper way of buying the peppers. As my wife crabs when I buy the peppers, make a sauce, find out I don't like it so I flush it (the fish somewhere are pre marinated (lol)). I figured that going with dried peppers or a mash would be better solution. My main concern is that the pepper mashes have vinegar in then and I dont want the sauce to taste like vinegar. By haveing vinegar in the mash and vinegar in the recipe I was wondering if I could just eliminate the vinegar from the recipe. I guess it will be trial and error to see what I come up with and the ph levels it makes. In the end what I want is a full line of hot sauces that range from "mild" and go on up to "insane" but no matter what sauce you try it will have a nice flavor along with the heat. Like the haot sauce I currently make...it has a real nice "fruity type flavor" that you can really taste for a few second then the heat comes on.
