Hey all, I have combed through the forums and haven't been able to find an answer yet. Maybe one of you have the answer.
I have a hot sauce, that uses raw garlic as one of the ingredients. I am working with the formula, seeing if I can come up with a consistent product to potentially bottle and sell. To meet FDA requirements, I am told I will need to hot-fill the sauce because of the raw garlic.
Ingredients: Jalapeños, cider vinegar, raw garlic, honey, salt and water (nothing ground-breaking).
I tried to replicate hot filling at home by bringing my sauce to a boil for a few minutes, but the raw garlic takes on a new flavor. Right off the bat, the smell is a bit more pungent, and the flavor has changed. It is less bright/crisp and a bit funky. It is a pretty significant shift. I am about to explore cutting the garlic in half, but thought I would see if anybody in the forum might have a suggestion/solution to keep this sauce as close as possible to the original flavor, even though the garlic will have to be heated.
Thanks in advance,