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Here Goes Nothing- 1st Timer

coachspencerxc

coachspencerxc

Making my first sauce tonight. Probably my second tomorrow. Wanted to throw this out there to see if anyone could poo poo my plan & steer me towards a better recipe in the same vein. 
 
Batch #1
Scotch Bonnets, Aji Amarillos, Fataliis
Pineapple
Raisins
Carrots
Apple cider vinegar
Salt
Black pepper
Garlic
Sugar
Ginger
Turmeric
Lime
Xanthan gum
 
Batch #2
Thai Chilis, Red Morugas, Red Ghosts
Carrots
Tomato paste
White vinegar
Salt
Lemon
Xanthan gum
Garlic
 
Any thoughts?
 
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I'd leave the first batch more watery than the second before bottling. With the fruit content combined with the sugar in this batch it will contain high amounts of sugar which thicken more readily upon cooling.
 
Also, I'd substitute the tomato paste for real tomatoes in the second. 
 
One other thing that I do is that I don't use any gums. This is personal preference as I like to keep my sauces as natural as possible. If you want it thicker,  leave it simmer more.
 
Looks good otherwise,  and don't forget to weigh all the ingredients so you can replicate it or tweak it if need be.
 
SR.
 
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I agree with Shorerider mostly...
 
xantham gum is all natural but I know what your saying.
 
I do a sauce I call Sunburn with many of the same items listed for sauce one. I don't think you will need the gum due to the pineapple and carrot. I find fruit and veggie fiber keeps the sauce together and thicken nicely as SR said.
 
And yes be careful with tomato paste. Between the paste and vinegar its easy to get a ketchup like sauce.
 
Definitely keep notes and enjoy!
 
And  :welcome:
 
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Thanks for the feedback. Being in North Carolina, I've got tomatoes in the garden for one more week before frost probably. Was thinking paste for thickness but maybe not. Wanted the first sauce to be thicker & will use xanthan gum in that one. Maybe not on the second one.
Ah nice ketchup warning. I'll steer clear. Thanks about the thickening of the plant fibers. Wouldn't have thought that.
 
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I'd say raisins/sultanas would also be a major contributor to the thickening of a sauce after it cools, depending on how much you add.
 
I know there a natural gums and so on, but I haven't found the need as yet.
 
You'll learn from trial and error and work out what best suits your taste. 
 
 
SR.
 
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PepperDaddy said:
Dido on the xantham gum. I would also 86 the tumeric unless you need it for coloring. It can be bitter and I personally dislike the flavor.
Click to expand...
Gotcha. Thanks. Was thinking turmeric for color so not much. I think I have enough going on with the flavor to not need something else though & the pineapple, yellow peppers & carrots will be plenty of color. Thanks.
 
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Turned out fantastically. I don't mean to brag, but I honestly don't know how I could improve upon this. Had everything I was looking for and was a perfect mixture of sweet & heat for me. Very happy with my first try. Did use the xanthan gum. Left out a few things. Added persimmons...
 
Scotch Bonnets, Fataliis, Aji Amarillo, Pineapple, Carrots, Persimmons, Raisins, Lime, Salt, AC Vinegar, Black Pepper, Ginger, Garlic, Xanthan Gum
 
76cr1bZ.jpg
 
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