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If you have a question about commercial production or the hot sauce business, please post in The Food Biz.
cooking WHATS THE PURPOSE OF COOKING HOT SAUCE
- Thread starter CAUDLE
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Have a good read of this thread if you haven't already -
http://thehotpepper.com/topic/29501-making-hot-sauce-101/?p=597186#entry597186
Lots of great information in that thread, it should answer just about all of the questions you may have.
SR.
http://thehotpepper.com/topic/29501-making-hot-sauce-101/?p=597186#entry597186
Lots of great information in that thread, it should answer just about all of the questions you may have.
SR.
Grilling/roasting adds another level of flavor to a sauce, just like grilling/roasting anything else. Boiling/simmering really melds all the ingredients together nicely. It's also a great way to adjust your consistency/viscosity. Sometimes, we boil to stop a sauce from fermenting. Killing bad bacteria that may have been on the peppers, etc.
Tons of different reasons, actually, haha
If you ever plan on bottling any sauce for any long term, "shelf stable" storage in woozy bottles, you're gonna have to start cooking it. As far as I know, there's not any way around that
Tons of different reasons, actually, haha
If you ever plan on bottling any sauce for any long term, "shelf stable" storage in woozy bottles, you're gonna have to start cooking it. As far as I know, there's not any way around that
When you blend tomatoes do you put it on pasta? Or do you cook it into pasta sauce? Both have their merits (fresca, marinana) but maybe this analogy helps.
Well tbh. To cook or not to cook 
Changing one ingredient aspect during preparation can result in a whole new flavor. Examples:
Basic salsa ingredients....Onion, tomato, hot pepper, garlic, salt, cilantro.
keeping the same ingredients and proportions you can get many styles out of that one.
1.Pico de gallo raw all chopped, (not blended) tossed in a bowl BOOM very fresh.
2. chop them all boil them together..you get a spicy stewed tomato (ish) result
3, Leave them whole and boil or steam (except cilantro of course) blend, totally different profile
4. boil or steam peppers and tomato separate, save the water, blend, then add raw chopped onion and the cilantro and simmer slowly until onions clarify
very different taste again. ..... and so on
The way to "master the game" (i suppose) is to play with small batches, and experiment.
Start with one basic simple recipe of YOUR liking. Once you have that down to a "science" start by adding or changing one thing at a time, keep notes. Some will flop, some will sing!
One of my flops, was a basic chile pequin vinegar sauce. Just add the little peppers into a bottle add vinegar, let them sit...forever. easy peasy. Then I added fresh garlic cloves..excellent, added salt, again excellent, added green onion, still great, another was cracked peppercorns YUM...then I added onion and garlic powder.....no no no, looked awful, and developed a bad texture.
Changing one ingredient aspect during preparation can result in a whole new flavor. Examples:Basic salsa ingredients....Onion, tomato, hot pepper, garlic, salt, cilantro.
keeping the same ingredients and proportions you can get many styles out of that one.
1.Pico de gallo raw all chopped, (not blended) tossed in a bowl BOOM very fresh.
2. chop them all boil them together..you get a spicy stewed tomato (ish) result
3, Leave them whole and boil or steam (except cilantro of course) blend, totally different profile
4. boil or steam peppers and tomato separate, save the water, blend, then add raw chopped onion and the cilantro and simmer slowly until onions clarify
very different taste again. ..... and so on
The way to "master the game" (i suppose) is to play with small batches, and experiment.
Start with one basic simple recipe of YOUR liking. Once you have that down to a "science" start by adding or changing one thing at a time, keep notes. Some will flop, some will sing!
One of my flops, was a basic chile pequin vinegar sauce. Just add the little peppers into a bottle add vinegar, let them sit...forever. easy peasy. Then I added fresh garlic cloves..excellent, added salt, again excellent, added green onion, still great, another was cracked peppercorns YUM...then I added onion and garlic powder.....no no no, looked awful, and developed a bad texture.
Basically the difference is long term storage on a shelf vs short term storage in a refrigerator. The flavor profile is also different from fresh blended short term to cooked long term shelf. As long as you know which one you made and care for it properly both are completely safe.