I recently made my first batch of HOT SAUSSS and it was GHASTLY i almost blew my lungs out breathing in my vinegar fumes.
2 Green Jalapeno Peppers
3 Cloves Garlic
½ Teaspoon Toasted Cumin
½ cup vinegar
½ tablespoon salt
1 Side Mango
Half a yellow bell pepper
1 Strand Kombu
Flame gun Jalapeno Peppers, Mango, and Bell Peppers
Prep - dice both peppers, discarded seeds (make sure seeds are intact next time
Roast Garlic in oven at 150C
Sous Vide Mangos Jalapeno Peppers Bell Peppers Kombu and add vinegar (less vinegar next time)
After 2 hrs of sous vide, and 1 hr of roasting, put them all into a blender
blend for 3-5 minutes straight - add salt to taste and cumin
result: my sinuses nearly died from the vinegar
strained vinegar and it was barely edible
discarded all contents
THP, I've only been here for 2 weeks but you guys have treated me really well with learning how to create/use my hot sauce. Thank you for all the support and familial inclusion.
Hi! Welcome to a totally addictive hobby. The good news is that your sauces will only get better from here.
So first off, 1/2 C vinegar to 2 jalapeno peppers is not an ideal ratio, as you've discovered. The "rule of thumb" I've heard is "1/3 of your total volume should be acid". Now that's a rough estimate and says nothing about the flavor profile you're trying to achieve. But to best achieve balance, weigh your ingredients in grams. Cups, tsp, Tbsp etc don't help you to tweak or scale your recipes as easily, and you'll go crazy trying to do the math in figuring out the ratios. Especially with fruit - 1/2 of a mango today might be more than the mango you buy tomorrow. Cut up the mango, weigh the meat & record in grams. That way your recipe can be made again, which allows you to add/reduce ingredients to taste. This is critical to improvement.
Instead of "less vinegar", try "more everything else".
On to your questions:
question 1: I don't see many people using bell peppers in their recipe. Should I discard?
Bell peppers are fine, if you like bell peppers. I don't care for them myself, but they're peppery and they do add volume. The challenge for your recipe above is that they have no heat, so you're actually diluting the heat of the very few Jalapenos you have.
question 2: I can't quite find any red jalapenos (fresnos) within my vicinity (Vancouver, BC) - what are the best online perveyors for HOT PAPPERRRS?
I can't stand red jalapenos myself - they're too sweet for me and they lack the characteristic bitterness of the green, which I love. But a red jalapeno is just an overripe green jalapeno - ask your grocery store to bring some in - guaranteed they can get them from the same place they get the green ones.
question 3: fermentation vs vinegar = i'm currently fermenting the batch of green jalapenos right now (mush) will have to wait another 2 weeks; anyone got any tips on the different tastes?
I don't ferment - I'll leave that to the fermentation experts to answer.
question 4: how much vinegar is too much? just until it hits ph below 4 right?
That's the theory, but really 3.5 or lower is ideal. Lower pH = more acidic = less "activity" = safer/stable. See ratio above, and go from there. It's ok to have a higher pH sauce, but it will need to be refrigerated after opening. And over 4.15 it will require constant refrigeration (e.g. not shelf stable)
question 5: anyone worked with kombu before? for Umami
Never - sounds interesting.
question 6: I see some people cooking their mash and some not. TO COOK OR NOT TO COOK??
I defer to the experts here.
question 7: My diet cannot tolerate much salt. Besides spices, what other salt recommendations do you have to boost the flavor of the mash?
I also try to minimize my salt intake. You can make a low sodium mash or pasteurized sauce. Totally up to you.
question 8: Why are you so awesome? Thank you so much for answering all these questions.
I was born that way. Good luck with your sauce experimentation!
Edited by Lucky Dog Hot Sauce, 15 May 2015 - 11:54 AM.