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Why do my hot sauce taste like soup


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#1 Superhero

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Posted 10 May 2019 - 02:56 PM

I'm trying to develop my own recipe for hot sauce but it always ends up tasting like a soup, I use chilli, bell pepper, onion, garlic, vinegar and some spices to "add flavour" but it ends up tasting like a dull soup with a little bit of heat

#2 The Hot Pepper

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Posted 10 May 2019 - 03:21 PM

Onion/carrot/bell pepper is a soup/stew base called mirepoix. You might consider removing the onion/bell until you get your sauce right and try adding one at a time later. Also add more peppers, so it is pepper-based, and not just a flavor you are adding. Another thing is watch your consistency.



#3 SmokenFire

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Posted 10 May 2019 - 03:27 PM

Agreed with pookie - add more peppers.  


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#4 The Hot Pepper

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Posted 10 May 2019 - 04:19 PM

Arg I meant celery is in mirepoix, but in Cajun cooking they have bell... holy trinity... and sometimes in a mirepoix ;)

 

Damn... I'm getting rusty... need to make a sauce myself...



#5 salsalady

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Posted 10 May 2019 - 04:24 PM

What variety of chilli?
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#6 Superhero

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Posted 10 May 2019 - 04:48 PM

It's scotch bonnet.

#7 salsalady

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Posted 10 May 2019 - 06:22 PM

Do you have access to another milder chilli that has a similar flavor? Add some of that chilli along with it the scotch bonnets in place of some of the veggies. And maybe bump up the vinegar to kick it over to a more hot sauce flavor.

Good luck and keep trying. No one ever won the gold medal on their first race.

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#8 dragonsfire

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Posted 10 May 2019 - 06:43 PM

Whats wrong with Soup ? I love Soup :)



#9 The Hot Pepper

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Posted 10 May 2019 - 08:29 PM

I don't think u need lesser heat peppers a pure scotch bonnet sauce is killer.

#10 salsalady

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Posted 10 May 2019 - 10:35 PM

Depends on how hot is desired. If the recipe has a small amount of scotch bonnets, is the right heat level, but tastes like soup....I'm suggesting using other lesser hot peppers, to bump up the pepper flavor, keep the scotch bonnets for the heat, less mirrorpuox.....


It's a lot of small batch r&d. We can offer suggestions, but the end result is a lot of test batches.

Are you looking to make what is your own personal best flavor ever? For your own personal use of and Christmas giveaways? Or a great commercially likeable sauce?
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#11 Inedible

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Posted 10 May 2019 - 11:47 PM

Is the problem that it is too thin? Maybe you need to cook it down longer to get a thicker consistency and a stronger flavor?

 



#12 Shorerider

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Posted 11 May 2019 - 12:16 AM

Damn... I'm getting rusty... need to make a sauce myself...

 

That's something I look forward to seeing. 

 

Superhero, try playing with flavors and ingredients as others have mentioned here already. Looking up sauce recipes and/or the ingredients of a sauce you already like will put you in the right direction. Don't be afraid to experiment, and as always, note everything down so you can tweak afterwards. Just remember to give a sauce a few weeks or more for the flavors to meld.


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#13 bob65

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Posted 11 May 2019 - 01:23 AM

Are you sure you are not just being too harsh of a critic of your own sauces?

 

Are you getting other people to taste them? And if you are, don't say something like "tell me if this tastes like soup to you".



#14 BadWolf

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Posted 15 May 2019 - 06:54 PM

 
That's something I look forward to seeing. 
 
Superhero, try playing with flavors and ingredients as others have mentioned here already. Looking up sauce recipes and/or the ingredients of a sauce you already like will put you in the right direction. Don't be afraid to experiment, and as always, note everything down so you can tweak afterwards. Just remember to give a sauce a few weeks or more for the flavors to meld.


So I've seen a few posts mentioning waiting a few weeks after bottling, is this primarily for fermented sauces or a cooked sauce? It would make sense that both would benefit but most posts I've seen mention it are ferments.

#15 The Hot Pepper

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Posted 15 May 2019 - 07:28 PM

Any sauce. All the flavors meld. It's like pickles on a micro scale, all the little bits of the sauce mingling...



#16 Elpicante

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Posted 20 May 2019 - 09:23 AM

I've been making sauce for abut 3 years now and what you are saying Superhero is on the ball. They do have a soup smell to them. However just like that he others have said. Wait some time a week or so and then taste it again. Letting the flavors blend is key. Also r member your nose can only take but so much smells at a time. While you are cooking blend and bottling it you are also smelling it. You nose is overwhelmed with good and those receptacles are block so you only smelling a sort of chemically aroma. It's actually you rouge using its 5 basic taste buds pods. Sweet sour bitter salty and umami.

#17 Elpicante

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Posted 20 May 2019 - 09:28 AM

Nickelodeon's Mr Wizzards World had and experiment on how the nose receptacles fill up.




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