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Cayenne/Horseradish sauce

PtMD989

PtMD989

I started up new sauce with cayenne, horseradish, garlic and onion and about 4% salt and water . I used SD hooch for my starter. All the ingredients are raw with the peppers being previously frozen. The horseradish seems really mild in heat but with a touch of sweetness.
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The night before using the blender
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After the blender



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Horseradish fades fast it's always best to use fresh grated, and if making a sauce like cocktail to consume fast. It loses potency within days or weeks and just becomes a sawdust like filler. In a ferment I would think it will not work well.
 
Or, that's finished product right? So will work but will fade. Was it fresh grated or jar? Those jars only last a few weeks, max.
 
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The Hot Pepper said:
Horseradish fades fast it's always best to use fresh grated, and if making a sauce like cocktail to consume fast. It loses potency within days or weeks and just becomes a sawdust like filler. In a ferment I would think it will not work well.
 
Or, that's finished product right? So will work but will fade. Was it fresh grated or jar? Those jars only last a few weeks, max.
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Yeah it’s fresh root. I think it faded before I bought it. [emoji22]It’s more mild than I expected. I should have just bit off a chunk of it , to check it out before I bought it but I think they have rules against doing that at the grocery store.
It’s not a finished product yet, just started it on1/2/18.


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Almost impossible to retain the heat. It needs to be ground super fine for max heat and consumed fast. In a ferment it will just turn to a flavorless annoying texture.
 
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Just been reading on horseradish;
 
"According to the University of Minnesota Extension, the longer you let the horseradish sit grated before adding the vinegar, the hotter it will get, up to about 3 minutes. At that point, it will have hit maximum hotness, if that is what you are after, and you add the vinegar.[SIZE=11.25px]1[/SIZE] It won’t get any hotter after 3 minutes."
 
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What would the shelf life of fresh picked horseradish be, in your opinion? The stuff I bought did not have a “use by “or “picked on” date. I’m actually kinda disappointed in it.


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The Gold's stuff in the refrigerator section always has a date. If you've had it opened a month, toss it. It will not taste like anything. The max would be a couple weeks imo.
 
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Mine I made last summer and its still good, Im guessing once the vinegar and salt are in then its preserved, the store bought stuff usualy has some chemical preservative. EDTA and High Fructose Corn Syrup are common , some companies just use vinegar and salt.
 
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The internet says a year unopened from bottling date and four months after opening, but keep in mind that whole time it fades. On the fourth month you will get barely a hit of heat. And always get the freshest jar. I've found a few weeks and no go. I like it hot.
 
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Expensive sushi restaurants they grate the wasabi root at the table. The standard joints, green dyed horseradish. But they do get it very fine! It's like a play-doh texture.
 
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dragonsfire said:
yup, the root just drys out, had that when i forgot it in the cupboard.
natural Apple Cider Vinegar is a great preserver :D
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I’ll have to put what is left in ACV when I get home. When I bought it it was shrink wrapped.


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