• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

condiment salsalady Inspired Pink Sauce

So I was inspired by a post made by salsalady in another thread where a pink "Fluffy Bunny" sauce was made, with great success. A couple of days later I was challenged to make a pink hot sauce, saying it can't be done. I said not only could it be done, it could be done by Christmas.
 
After some brief discussion with salsalady, I realized it could be done, just not by Christmas, but that didn't stop me. Here's what I did last night.
 
2 large beets (juiced)
4 Pink Lady apples (juiced)
1 Bermuda onion (roasted)
6 cloves of garlic (roasted)
1.5 pounds habaneros with seeds (Habs were the only hot pepper available at the grocery store yesterday).
3 Tablespoons Korean sea salt
1 probiotic capsule
 
All of that was added to the Ninja blender, and produced about 2 liters for the jars. The color is quite nice. I guess I should break down and get a photobucket account. Pics or it never happened right?
 
Nice!  and yes, we need those pics!  :lol:
 
You could get it done by Christmas.  Hoy Fong only ferments their stuff for a week, from what I've heard.  Does your Lovely know about the Pink Sauce?
 
salsalady said:
Nice!  and yes, we need those pics!   :lol:
 
You could get it done by Christmas.  Hoy Fong only ferments their stuff for a week, from what I've heard.  Does your Lovely know about the Pink Sauce?
She knows. I couldn't very well hide my activities in the kitchen lol. I even let her come up with the name. Thats why I don't mind waiting until after xmas.
 
 
So here's a little update, and another source of inspiration. I processed this sauce last night. She went for 66 days and was looking a little rusty; not the pink I started with. I must have some oxidation going on. Flavor is pretty good, but a little too salty and good lord is it ever hot! So I didn't bottle. Instead I put in a new vessel with an airlock until I figure out what to do. I want my color back! PH came in at 4.01 but I think my meter needs calibration. The sauce needs some snark though, big time. I was thinking of adding some raspberries and / or blackberries and giving it another 30 days. Yes it has been cooked, but the sugars should be enough to kick off another round no? Opinions welcome please.
 
My inspiration for the berries: http://thehotpepper.com/topic/58995-new-fermentberry-bomb/
 
If you want it to ferment further, you'll need to add some kind of starter.  Whey, kombucha, something with more active cultures in it.  Once it's cooked, that kills all the Good Bugs that do the fermenting., 
 
I'd take the sauce, add more of what you already have for ingredients (except salt), beets, red chiles(or not if it's already too hot) etc,  cook it, blend it, and bottle it.  It will still have a fermented flavor, but not as strong depending on how much fresh ingredients are added.  I've done a sauce with 1/2 fermented 1/2 fresh ingredients which has gone over really well.  Not as strong of fermented flavor. 
 
Or maybe get it fermenting again, but only for a week.  Just enough to get the fresh ingredients working but not long enough to loose the color. 
 
Any pics?
 
You want color add some red dulcettas. No heat at all. Maybe a teensy tiny bit of beet juice, that stuff will stain the whitewalls on your gpas tires!!!
 
salsalady said:
If you want it to ferment further, you'll need to add some kind of starter.  Whey, kombucha, something with more active cultures in it.  Once it's cooked, that kills all the Good Bugs that do the fermenting., 
 
I'd take the sauce, add more of what you already have for ingredients (except salt), beets, red chiles(or not if it's already too hot) etc,  cook it, blend it, and bottle it.  It will still have a fermented flavor, but not as strong depending on how much fresh ingredients are added.  I've done a sauce with 1/2 fermented 1/2 fresh ingredients which has gone over really well.  Not as strong of fermented flavor. 
 
Or maybe get it fermenting again, but only for a week.  Just enough to get the fresh ingredients working but not long enough to loose the color. 
 
Any pics?
That is exactly what I needed to know and will do! Pics tomorrow.
 
sirex said:
You want color add some red dulcettas. No heat at all. Maybe a teensy tiny bit of beet juice, that stuff will stain the whitewalls on your gpas tires!!!
Beet juice was one of the original ingredients and used for the purpose of coloring the final product.
 
salsalady said:
If you want it to ferment further, you'll need to add some kind of starter.  Whey, kombucha, something with more active cultures in it.  Once it's cooked, that kills all the Good Bugs that do the fermenting., 
 
I'd take the sauce, add more of what you already have for ingredients (except salt), beets, red chiles(or not if it's already too hot) etc,  cook it, blend it, and bottle it.  It will still have a fermented flavor, but not as strong depending on how much fresh ingredients are added.  I've done a sauce with 1/2 fermented 1/2 fresh ingredients which has gone over really well.  Not as strong of fermented flavor. 
 
Or maybe get it fermenting again, but only for a week.  Just enough to get the fresh ingredients working but not long enough to loose the color. 
 
Any pics?
 
Indeed I have pics. The first is PH before cooking
 

 
This was after cooking down. Not very attractive, and I've described the flavor profile already.
 

 
This one is after adding a pound of blackberries, a pound of raspberries, and a probiotic capsule
 

 
I am going to give it another 30 days or more and see what happens. The sauce was an experiment, and also concocted before I started using airlocks on everything I produce. And that particular vessel doesn't have the best lid. Now for any sauce, I exclusively use 1 or 3 gallon carboys with glass airlocks.
 
Back
Top