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When I cook my mix (Habs, Vinegar, Garlic, Salt, and sometimes Cilantro) it loses its heat and becomes something I can easily spread on bread and enjoy as just a flavor. I don't understand this. I would think that cooking it would spike up the heat. Has anyone else experienced the same?

When I blend my sauce, I notice there are tiny air bubbles like foam rising up or getting stuck in the middle of the bottle. Is this something that I have to be careful about? Someone told me that it can spoil the sauce. Any tips?

Okay, I'll give it a cook-over. I was afraid of losing heat, but better to lose some of the heat than to have a bad batch. Thanks for the tip.

Yes, I mean Matouk's West Indian Hot Sauce, the only one I like of the range. It has that aroma and taste that is just so close to the homemade stuff I used to get. When it comes to cooking the sauce, I don't do it, as I have read in some places that cooking was not necessary, seeing there is...

Hey, thanks Sandgroper and Nick. Both your suggestions will be carried out. But, what do I do with this sort of foam that shows up when I put my sauces into bottles and jars. And there are air bubbles in the mix as well. I normally pour the mix back into a metal bowl and stir to get rid of the...

Hi! I've finally found what I was looking for all these years: this forum!!! I'm new at making hot sauces and have a couple of questions I hope can be answered here. My mother used to bring back from Saba, an Antilles Island, a hot sauce that had an aroma that is comparable, but better than...