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Roasted Garlic vs Raw Garlic

Hey chilli heads,

So I can't seem to get the strong garlic flavor in my sauce... I've been roasting my garlic... Would using raw garlic give me a "stronger" garlic flavor?

Also I use a vitamix blender before my last 30 min simmer...you think since it's all a smooth purée without any chunks, that might not make the flavor stand out?

For what it's worth I typically use 10 heads of garlic.

Thanks in advance!
 
YES!
 
Raw garlic into the pot, not roasted. Roasted garlic is nutty and sweet. Raw is biting and harsh.
 
In the pot raw it cooks but it does not caramelize.
 
As with chilis, there are MANY varieties of garlic. You might just  have a "weak" variety. Try buying some at a oriental store. Chinese garlic tends to have a much more sharp flavor to it. Or garlic powder (in Europe these tend to be of the strongest varieties, I'm not sure how the situation is in the US).|

I would definitely NOT stop roasting the garlic, it does great things with the taste.


 
 
Unless it's a garlic sauce, like this:
"A little goes a long way. 100 lbs of fresh garlic in a single 50 gallon batch with a four pepper blend! Available in 5oz glass bottles."
 
intensity_academy_garlic_goodness.jpg

 
 
 
Torch said:
For what it's worth I typically use 10 heads of garlic.
10 HEADS or CLOVES?  If you're using garlic bought at the store you might be buying small neck garlic that grow  20 cloves per head. I grow garlic that have 4-6 cloves per head and they are large. I usually use 4-6 cloves per small sauce batch. My last 2 sauces used 76 grams of garlic versus 225 grams of peppers and 54 grams garlic versus 142 grams of hot peppers and the garlic flavor comes thru fine.
 
Raw Garlic.

Roasted Garlic.

They should be considered two different vegetables. Or fruit. Or whatever the hael it is LOL.

And I would back down from 10 now that you found your solution. ;)
 
Thanks for the replies.

Yes I would use 10 heads of garlic per batch of hot sauce... Using anywhere from 8-12oz of pepper, and usually 4-6 cups of liquids, with misc ingredients... However I never got the garlic flavor I wanted.

I just made a new batch. This time I used raw garlic... Based on everyone's feedback instead of using 10 heads I only used 4 heads.... It ended up being 4oz of garlic exactly. I could taste its presence more but I'm thinking 5-6 oz would be perfect. To put things in perspective this batch had 24oz peppers, 24oz onion, 2 cups vinegar, 2 cups water, 1/2 cup lime, and some misc gsrnishes...

I'll give it a few days to let the flavors mingle... But I'm pretty satisfied now with the sample taste I just had.

Thanks!

Ps. I Come from a breed where there can never be too much garlic!
 
Hahahaha ok. Try this:

I know someone that was on a "cleanse" and raw garlic was part of it. She put 10 heads (yes, HEADS) in a juicer and shot it like tequila. 15 seconds later... Um, let's just say she got CLEANSED.

There is such a thing as "too much garlic". Especially in a well balanced sauce.
 
Scoville DeVille said:
Hahahaha ok. Try this:

I know someone that was on a "cleanse" and raw garlic was part of it. She put 10 heads (yes, HEADS) in a juicer and shot it like tequila. 15 seconds later... Um, let's just say she got CLEANSED.

There is such a thing as "too much garlic". Especially in a well balanced sauce.
Well sure, in a "well-balanced" sauce, if that is what you're going for. LOL. Otherwise, you can't have too much garlic. Garlic shouldn't be shot but savored. It's like having too much bacon. I wouldn't puree that and do a shot of it either. :)
 
Ah I would love a vitamix. I prefer roasted garlic. You can try experimenting with your ingredient proportions with some smaller batches. Maybe even with a mixture of roasted and raw garlic in the pot so you can get the benefits of both flavors. I tend to do lots of small batch experimenting even though it can take a while.
 
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