1st sauce has a sour note

[scottywags]

I processed up some jal., serrano, garlic, poblano and have let it sit and ferment for close to 2 weeks now. today I put it through the blender and had a taste. It's got a sour note to it....I added a little white vinegar and a tab of sugar then cooked for 30 min. I noticed the heat went down but there is still a little twangyness of sour. Is this normal and maybe something that will fade with age?
Thanks

 

[MikeUSMC]

Totally normal. That's what the fermenting process does to the flavor profile of the mash. It eats up all the sugars and leaves it with a nice "tang"

Sweet will cut sour, so you could always add some kind of sweetener to "tame" it. Sugar, agave nectar, honey, etc.

 

[scottywags]

Ok cool. I feel like it needs a brown sugar kinda sweetness to it. And to bump the heat I can just blend up some fresh peppers in with it now right?

 

[MikeUSMC]

And to bump the heat I can just blend up some fresh peppers in with it now right?

Yup. Or powder or whatever