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I need some advice please

Hi all,
Well today after reading a lot on here and other places I tried to make my first Habanero hot sauce.
I used this recipe
http://www.pepperfool.com/recipes/hotsauce/toms_double_barrel.html
 
I followed it as close as I could but my sauce came out of the blender as a heavy foam. It was very smooth but just a huge foam. Did I over process it in the blender? Or maybe just didn't have enough liquid?
 
Hopefully the next time I can figure it out.
 
Thanks
 
drifterdon said:
Hi all,
Well today after reading a lot on here and other places I tried to make my first Habanero hot sauce.
I used this recipe
http://www.pepperfool.com/recipes/hotsauce/toms_double_barrel.html
 
I followed it as close as I could but my sauce came out of the blender as a heavy foam. It was very smooth but just a huge foam. Did I over process it in the blender? Or maybe just didn't have enough liquid?
 
Hopefully the next time I can figure it out.
 
Thanks
 
Agreed that your sauce is foamy as a result of the blending - it's not a large volume of sauce so it likely picked up a lot of air in the blending process.  Recipe states you only get about 4oz of sauce, so it was most likely over processed.  <-- That will not hurt your sauce in any way, the bubbles will subside over time. 
 
SmokenFire said:
Agreed that your sauce is foamy as a result of the blending - it's not a large volume of sauce so it likely picked up a lot of air in the blending process.  Recipe states you only get about 4oz of sauce, so it was most likely over processed.  <-- That will not hurt your sauce in any way, the bubbles will subside over time.
I don't know how much oxygen was in the sauce at bottling, but won't oxidation occur if there's too much?
 
Roguejim said:
I don't know how much oxygen was in the sauce at bottling, but won't oxidation occur if there's too much?
 
Indeed - and it could cause the sauce to darken if exposed for too long.  I've had early batches that were blended too long (too much air).  After bottling I did not notice any darkening but I did notice that the bottles 'settled' quite a bit - they were full up to near top with sauce when bottled but after all the air came out of suspension the fill line dropped noticeably - like down around the shoulder of the bottle.  DD only made about 4oz of sauce according to the recipe though - so I'm thinking he should be fine so long as it's put in the fridge and doesn't hang around too long.  
 
Looking at the recipe  [man that's hot ] I'd  roast the garlic  and add sugar maybe 1/8 cup this would thicken the sauce and make not foam as much  , enhance the lime  and make it keep longer . but at that strength [ 12 habs in 4 oz] you are not going to use a lot per portion . As said above too turn down the speed I use a hand blender in the pot ..easier to control than a blender .
 
My blender tends to add a lot of air as well
il_570xN.651445386_1fwm.jpg

To heavy to use as a hand blender :)
 
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