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

Home Made Encona Pepper Sauce

Maverick27

Maverick27

Since Encona is my fav chilly sauce, I want to try to make it myself.
 
After googling high & low  trying to find a recipe for Encona... I came across a recipe which requires roasting peppers, adding some spices & vinegar. 
 
1. Is Malt Vinegar the same as Brown Vinegar ?   What if I substitute with any of the Chinese Rice Vinegar(s) ?
 
2. Will I get the same taste if I boil the peppers instead of roasting ?
 
Any other tips / comments from the experts will be appreciated.
 
Thanks in Advance.
 
Sort by date Sort by votes
If the brown vinegar is made from malted barley then yes it probably the same. Brown rice vinegar is much different and works well for hot sauce. Chinese black vinegar made with sorghum would be close to malt vinegar. Not all Chinese black vinegar is made from rice such as Shanxi vinegar is sorghum, wheat, barley and pea. Rather pricey to use for a hot sauce if you get the good stuff and its very dark.
 
This is a good 5yr old black vinegar but i never tried it in a hot sauce.
sTatk3u.jpg

O3ad6Ql.jpg
 
Upvote 0 Downvote
i spy Laoganma spicy chili crisp! that stuff rocks!
ShowMeDaSauce said:
If the brown vinegar is made from malted barley then yes it probably the same. Brown rice vinegar is much different and works well for hot sauce. Chinese black vinegar made with sorghum would be close to malt vinegar. Not all Chinese black vinegar is made from rice such as Shanxi vinegar is sorghum, wheat, barley and pea. Rather pricey to use for a hot sauce if you get the good stuff and its very dark.
 
This is a good 5yr old black vinegar but i never tried it in a hot sauce.
sTatk3u.jpg

O3ad6Ql.jpg
Click to expand...
 
 
Upvote 0 Downvote
late getting to this thread...
Is 'Encona' the brand name or a certain style/flavor of sauce?
SL
 
Upvote 0 Downvote
The recipe with malt vinegar is way off. Encona actually uses acetic acid so I would use white distilled.
 
Habanero Mash (Habanero Peppers, Scotch Bonnet Peppers, Salt, Acetic Acid) (64%), Water, Acetic Acid, Salt, Onion Powder, Mustard, Modified Maize Starch, Xanthan Gum
 
Fresh habs, SBs, water, white vinegar, onion powder, mustard, corn starch.
 
Upvote 0 Downvote
White pickling or even apple cider vinegar would be fine. Malt would throw the flavour off. It has been a few years since I have had Encona but the vinegar notes were very plain as far as I remember. Nice flavour from the habs and bonnets.
 
Upvote 0 Downvote
I bet the person who suggested the malt vinegar was at a fish n chips shot and say the Encona bottle next to the malt vinegar lol. And the HB sauce. ;)
 
Upvote 0 Downvote
I bet the person who suggested the malt vinegar was used to seeing the Encona bottle next to the malt vinegar bottle at a pub with fish n chips lol. And the HP sauce. ;)
 
Upvote 0 Downvote
This doesn't identify WHICH of the Encona sauces the OP was trying to make.  I just found this when looking for ideas for the cooking class.  Thought maybe there was a sauce to look at.
 
Pookie's kicking things up~  :)
 
 
Upvote 0 Downvote
It's like saying you want to make Frank's or Tabasco, they make a bunch of sauces but surely he means the original, the West Indian one.
 
Upvote 0 Downvote
Don't know where the roasted vegetables would be a part of that original sauce, but I would guess maybe we don't know what Encona sauce the OP was going for.
 
 

"Ingredients-Habanero Mash (Habanero Peppers, Scotch Bonnet Peppers, Salt, Acetic Acid) (64%), Water, Acetic Acid, Salt, Onion Powder, Mustard, Modified Maize Starch, Xanthan Gum"
 
Sounds like some interesting sauces.  Gonna keep an eye out for them. 
SL
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top