• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

consistency Hot sauce thinner?

HillBilly Jeff

HillBilly Jeff

Not sure what to call it, but I made a sauce out of a 7 pot burgundy, some balsamic vinegar, onion powder, sea salt, garlic and honey.  Awesome flavor that quickly turns out really hot.  I would like to thin out the heat, make more sauce but keep the flavor.  I know I can use less pepper, but I am trying to use less vinegar as well.
 
Is there a way I can increase the yield with something else?
 
Sort by date Sort by votes
Use something like red bell pepper which will support the flavor of the hot pepper but doesn't have heat and increase the other ingredients by ratio also.  The vinegar may not have to be increased to the same ratio, you'll just have to review the recipe amounts and make an educated guess.  Basically you have to substantially increase the amount of other "inert" (aka...non-hot) ingredients in ratio to the Hot chile.   
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top