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Vinegar ratio in Chocolate Moruga Sauce?

vinegar sauce

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#1 future_man

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Posted 05 November 2016 - 03:48 PM

I can't find a finite answer on vinegar ratio in this thread everything is vague and I really don't have a PH tester so I have to rely on cup measurements.

 

So This is my basic recipe and I am curious if I messed it up or will it be safe to store it:

 

8 Chocolate Moruga peppers

3 Cups of sliced carrots

1 Onion sliced

1/2 Cup of white alcohol vinegar (marketed for pickling) that has  9% acidity! 9%!

2-3 Cups of water so that carrots can cook properly (I can reduce later)

salt, pepper

 

Currently I am still cooking it, as the carrots take a while to soften (about 2 hours). Once it cooks I will blend it. At the moment it is quite sour and very hot.



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#2 austin87

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Posted 05 November 2016 - 08:00 PM

If you plan to store it in the fridge you'll be fine. If you want to keep it room temp/shelf stable then I would recommend checking the pH. SalsaLady can probably chime in on measurements with a lot more authority.





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