This past weekend I finally got around to cooking up a few different sauces with this seasons crop that's been sitting in the freezer. A couple take aways: Don't use vegetable oil in place of an oil that can take a higher temp, burns too easily! And also, Don't use too much vinegar!
I want to talk about the second point here in this post as I can't seem to get past it. In two of my sauces I used apple cider and on a third I used rice wine vinegar. How are you all able to get to proper pH levels in your sauces without the overpowering vinegar taste? I feel like it's masking the flavors of the habaneros and jalapenos and other goodies I've put into my sauce! Mind you, I taste tested them before bottling, so I'm hoping it mulls down a bit after a week but I wanted to get some input and see how you handled. On one, I tried to use more lime juice instead and got some better results.
I can post recipes if you're curious, but for example, I made a Belize style with onions and carrots and the vinegar / water ratio was 2 / 1. Thoughts, comments, concerns?
The Chilihead Dan