I've been making hot sauce for a number of years now but one thing I've been paying attention to is how the heat level changes over time.
After I'll make a fresh batch of hot sauce, I'll taste it right away and it will be a suuuuper hot. After a month of being in a bottle I'll try it again and it won't be nearly as hot. Sometimes I'll make one that isn't very hot but will later be a lot hotter over time.
Can anyone help me with this mystery? Do certain ingredients effect the hotness level? Temperatures of storage? Types of peppers?
After I'll make a fresh batch of hot sauce, I'll taste it right away and it will be a suuuuper hot. After a month of being in a bottle I'll try it again and it won't be nearly as hot. Sometimes I'll make one that isn't very hot but will later be a lot hotter over time.
Can anyone help me with this mystery? Do certain ingredients effect the hotness level? Temperatures of storage? Types of peppers?