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

Help me Sweeten my Hot Sauce

I cooked up about a 5 quart batch of hot sauce last month and have it stored/aging in the fridge since then.  I tasted it today and love it's Zing but I want to add some honey or brown sugar or whatever to balance the heat somewhat.
 
My main concern is I don't want to add too much sugar to mess up the acidity level which is well below a safe 4 right now.   So here's where I need a little help.   How much sweetness can I add to a 5 quart batch and still maintain safe acidity levels so there wont be any problems down the road?   I always keep my sauces in the fridge for their lives duration if that makes any difference.
 
Like I said, love the zing of the sauce but it would definitely balance better IMO with some additional sweetness.
 
TIA   :)
 
I'd like to use some honey.  I just get the feeling it'll go well with the Peruvian hots / Habanero flavors of the sauce so far.  If this was a small batch and to be eaten quickly I'd mix it to taste.  But with 5 quarts, I'm proceeding with caution and all ears for suggestions from the gurus here. 
 
I hadn't thought of nectar. Never tried it yet either...  Thanks.  
 
hogleg said:
Fresh squeezed oj has lots of natural sugars and a average ph of 3.0-4.0, Not sure you wanna go that direction flavorwise though?
Not that way.  I'd rather go pineapple.  But still, is there a taboo against honey in hot sauce?  LOL... I'm also trying to soften the white vinegar edge it has to my pallet.  My taste buds cry for some sweet.  You know, the Ying and Yang thing.  :)
 
No Taboo on honey, other than infants are not allowed to have anything with honey in it.  :) 
 
Any sweetener will tame the heat a bit.  just something to be awared of, maybe add more peppers if available??? 
 
Agave and honey may effect the viscosity of the sauce, sugar (white or brown) won't thin the sauce.  Brown sugar may give a bit of a flavor profile you might like.  There are definitely times I'll taste a sauce and go for brown sugar instead of white.  Honey would also add a bit of flavor to the sauce.
 
For all the different sugars, they pretty much interchange as far as their sweetening ability.  Agave says it's 1.4 times sweeter than sugar, but it is also the most liquid of the sweeteners and would have the most effect on the sauce viscosity.  Pineapple juice is a good sweetener and is also good for maintaining pH.  Again, if you use pineapple JUICE, it will thin out the sauce significantly by the time you get the sweetness desired.  If you want to use pineapple, I'd suggest using pineapple juice frozen concentrate (from the frozen foods juice section ;) ).
 
I'd start with1/2 cup sweetener of choice for the 5 quarts, then go up from there.  Or take out a quart and start with 2 tablespoons.  Not knowing what else is in there, I'm leaning towards...you may end up using up to 4 Tbsp sweetener per quart.  Start with a bit and then add more.
 
I wouldn't worry about any changes in pH.  It's already at a good level, and you are keeping it refrigerate, so pretty much nothing to worry about. 
 
Have Fun!!! 
SL
 
I would only add sweetener when I wanted to use the sauce, and I would prefer to keep the sauce the way it is, but then I do not like sweet sauces. 
 
For storing the sauce, keep it as it is, and only add sweetener when you use it - either to the sauce itself or to the dish your are using it with.
 
salsalady said:
No Taboo on honey, other than infants are not allowed to have anything with honey in it.  :)
 
Any sweetener will tame the heat a bit.  just something to be awared of, maybe add more peppers if available??? 
 
Agave and honey may effect the viscosity of the sauce, sugar (white or brown) won't thin the sauce.  Brown sugar may give a bit of a flavor profile you might like.  There are definitely times I'll taste a sauce and go for brown sugar instead of white.  Honey would also add a bit of flavor to the sauce.
 
For all the different sugars, they pretty much interchange as far as their sweetening ability.  Agave says it's 1.4 times sweeter than sugar, but it is also the most liquid of the sweeteners and would have the most effect on the sauce viscosity.  Pineapple juice is a good sweetener and is also good for maintaining pH.  Again, if you use pineapple JUICE, it will thin out the sauce significantly by the time you get the sweetness desired.  If you want to use pineapple, I'd suggest using pineapple juice frozen concentrate (from the frozen foods juice section ;) ).
 
I'd start with1/2 cup sweetener of choice for the 5 quarts, then go up from there.  Or take out a quart and start with 2 tablespoons.  Not knowing what else is in there, I'm leaning towards...you may end up using up to 4 Tbsp sweetener per quart.  Start with a bit and then add more.
 
I wouldn't worry about any changes in pH.  It's already at a good level, and you are keeping it refrigerate, so pretty much nothing to worry about. 
 
Have Fun!!! 
SL
 

 salsalady.  You've really given me GREAT latitude with your info.  The frozen pineapple idea is wonderful.  Glad you spoke up. THANKS !

The Hot Pepper said:
Since you are refrigerating the pH makes no difference whatsoever.
Thanks, that's what I thought i thought..LOL    But there is a time when I mail my buddys a bottle or two of sauce so I'm still working this process out.

Lars said:
I would only add sweetener when I wanted to use the sauce, and I would prefer to keep the sauce the way it is, but then I do not like sweet sauces. 
 
For storing the sauce, keep it as it is, and only add sweetener when you use it - either to the sauce itself or to the dish your are using it with.
Great idea.  Thanks!
 
If you are using pineapple juice it's really important to use some that is processed rather than fresh. There is an enzyme in it that is killed by the processing that does something undesirable. On second thought this may only apply to marinades for meat (I think it might dissolve the meat). But if you go the pineapple juice route ou might want to do a little research or ask the wonderful people here.

If you want to sweeten only, I think white sugar and agave nectar have almost zero residual or "other" flavors and only sweeten. Brown sugar, honey, maple syrup, molasses, etc., all have additional flavor and would sweeten as well alter the flavor. Hope that helps.

Let us know how it turns out!
 
I have used honey in hot sauce and it tasted great, compliments the flavours and ads a sweetness that is not overpowering. You won't need to worry about PH if it's refrigerated. Have you ever seen honey go off? I haven't and it's never even in the fridge.

Ps I'm specifically talking about raw, natural honey
 
I second the honey. If its raw, it has anti bacterial properties, and may actually help to preserve it, at least long enough in transit if mailed out. Most sauces with the right ph can last for a long time anyways, so no worries. 
 
If your like me who might want some sweetness, but don't want the sugar, you could consider some liquid stevia. In case you are not aware of it, its a natural sugar alternative extracted from a plant, that has no negative side effects and has been used for thousands of years. Go with the liquid, and not the powder. I have run into people who say they don't like it, but when they tasted my hot sauce, they loved it and had no idea that the sweetness used was from stevia. Just use it sparingly and add a small amount at a time, tasting it along the way. Add too much and it becomes bitter. Just another option you may or may not be aware of.
 
All great info guys and gals.  I added some honey to a sample last night and have to say I loved it...   I have some pure honey from Mexico given to me from wife's coworker.   I think I'll start by adding one half cup to the 5 quart batch and take it from there.    I intend to do this AFTER I get the sauce to a low boil then shut off heat.  At least, this is how I added honey to home brew beer back in the day (Rocky Raccoon Ale)....don't wanna burn off the honey MAJIC ju-ju.. :lol:
 
I added a half cup raw honey to the 5 Quart batch of salsa and it put it right where I wanted it.  Tamed the heat slightly (a good thing believe me as it was quite warm)   And it smoothed the edge of the white vinegar.  Wonderful.
Thanks for everybody;s advice !!!
 
thanks for posting!  Hearing what you did and how it turned out is good information for others to use. 
 
Enjoy your sauce!!!
 
Back
Top