Ive been making Pico De Gallo with Habaneros and Serranos, everytime i get some from the day before the sauce is not as hot or sometimes not hot at all, Im assuming the coldness in the fridge makes the heat go away, or cold it be the other condiments making it lose the Heat, Does anyone know what is going on?
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condiment Does Salsa Lose its Heat?
- Thread starter OROZCONLECHE
- Start date
salsalady
eXtreme Business
Hello, Orozconleche,
I have no scientific reasoning or proof, but just from personal experience, it seems to me that heated foods seem to render the heat of chiles more-so than cold foods do. Or makes them more interactive to our mouth's capsaicin/pain receptors? It has seemed to me, imho, that the same sauce with the same amount of heat, tends to taste hotter when the sauce is hot as opposed to when the sauce is cold.
Might be something as simple as when the pico is first made it's usually eaten a room temperature, and the day later, it's refrigerated. I also have noted that with fresh pico, eaten within a day or two, it seems to be milder the next day. It might also be due to some interaction of the natural sugars present in tomatoes that off-sets the heat of the chiles.
But then again, the hot versions our fresh salsa, sold in local stores, gets hotter after the first few days. This is after 3-5 days that the salsa gets hotter, not just the next day.
Sorry, Oroz~, not much of a help here~~~ just sharing some personal observations.
I have no scientific reasoning or proof, but just from personal experience, it seems to me that heated foods seem to render the heat of chiles more-so than cold foods do. Or makes them more interactive to our mouth's capsaicin/pain receptors? It has seemed to me, imho, that the same sauce with the same amount of heat, tends to taste hotter when the sauce is hot as opposed to when the sauce is cold.
Might be something as simple as when the pico is first made it's usually eaten a room temperature, and the day later, it's refrigerated. I also have noted that with fresh pico, eaten within a day or two, it seems to be milder the next day. It might also be due to some interaction of the natural sugars present in tomatoes that off-sets the heat of the chiles.
But then again, the hot versions our fresh salsa, sold in local stores, gets hotter after the first few days. This is after 3-5 days that the salsa gets hotter, not just the next day.
Sorry, Oroz~, not much of a help here~~~ just sharing some personal observations.
whenever they make the volcano wing sauce at Sicilianos (bhuts , 7pods , scorps) it actually gets hotter over time. again , no science here just observation. They stopped doing wing challenges for 2 months because people got the butt fire and stopped showing up. anyway yesterday he broke the sauce out that had just sat there for 2 months. this stuff was lethal!!!!! when i 've made sauces or salsas before i do find that the pepper level does need to be adjusted a few times.
salsalady
It might also be due to some interaction of the natural sugars present
I know that chilitepin and other peppers are significantly hotter when they are green before they ripen. The green peppers are also low in sugar as compared with ripe peppers. So I am thinking that besides chilling salsa the sugars in the salsa might also affect the capsainin in the salsa.
Wikipedia report In 1997, a research team led by David Julius of University of California, San Francisco showed that capsaicin selectively binds to a protein known as TRPV1(in mammals) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 deg C (98.6 and 113 deg F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 "Normal human body temperature", which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes presynaptic , one of the body neurotransmitters for pain and heat. Neurons that do not contain TRPV1 are unaffected.
The latter means that after over ingestion of capsaisin saturates the heat sensors and it stops burning, like we already know from taste testing our super hot salsas and peppers.
Besides chilling the salsa which may affect the mouth nerves and decrease the apparent spicy heat the method of making salsa will affect the heat. If you para boil the salsa ingredients for 15 mins (sterilizing) before inoculating the salsas with yogurt bacteria then you will keep some of the natural non-lactose sugars in the salsa and it will taste a little sweet from the natural fructose sugars in the ingredients when it is done. All food products have natural fructose or glucose or sucrose sugar levels in some amount. This bacteriological digestions of the the sugars with lactic bacteria is selective for only a few types of sugars so some of the sugars will remain in the salsa.
If on the otherhand you throw some onions and cilantro and garlic into chopped peppers and mash it up a little then only who knows what you have growing in there. There are millions of bacterias and yeasts out there and they can do some weird things to the food. First of all there are natural yeasts all over and they will convert sugars to ethanol; and then there is others that will convert the ethanol to vinegar after a while. Besides those there are air borne bacteria that will also use the lactose and convert them to secondary products and so on till everybody had a chance to metabolize the ingredients. These all act independently from each other and do so in different time.
So How you make your salsa and where you make your salsa and how you store it will all affect the results. There is no easy answer if you just throw stuff together. I would recommend sterilization of everything and fermenting with a known yogurt bacteria in a closed system. That is the only way you can know what you will get and how it will taste tomorrow or the next day.
My 2 cents
It might also be due to some interaction of the natural sugars present
I know that chilitepin and other peppers are significantly hotter when they are green before they ripen. The green peppers are also low in sugar as compared with ripe peppers. So I am thinking that besides chilling salsa the sugars in the salsa might also affect the capsainin in the salsa.
Wikipedia report In 1997, a research team led by David Julius of University of California, San Francisco showed that capsaicin selectively binds to a protein known as TRPV1(in mammals) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 deg C (98.6 and 113 deg F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 "Normal human body temperature", which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes presynaptic , one of the body neurotransmitters for pain and heat. Neurons that do not contain TRPV1 are unaffected.
The latter means that after over ingestion of capsaisin saturates the heat sensors and it stops burning, like we already know from taste testing our super hot salsas and peppers.
Besides chilling the salsa which may affect the mouth nerves and decrease the apparent spicy heat the method of making salsa will affect the heat. If you para boil the salsa ingredients for 15 mins (sterilizing) before inoculating the salsas with yogurt bacteria then you will keep some of the natural non-lactose sugars in the salsa and it will taste a little sweet from the natural fructose sugars in the ingredients when it is done. All food products have natural fructose or glucose or sucrose sugar levels in some amount. This bacteriological digestions of the the sugars with lactic bacteria is selective for only a few types of sugars so some of the sugars will remain in the salsa.
If on the otherhand you throw some onions and cilantro and garlic into chopped peppers and mash it up a little then only who knows what you have growing in there. There are millions of bacterias and yeasts out there and they can do some weird things to the food. First of all there are natural yeasts all over and they will convert sugars to ethanol; and then there is others that will convert the ethanol to vinegar after a while. Besides those there are air borne bacteria that will also use the lactose and convert them to secondary products and so on till everybody had a chance to metabolize the ingredients. These all act independently from each other and do so in different time.
So How you make your salsa and where you make your salsa and how you store it will all affect the results. There is no easy answer if you just throw stuff together. I would recommend sterilization of everything and fermenting with a known yogurt bacteria in a closed system. That is the only way you can know what you will get and how it will taste tomorrow or the next day.
My 2 cents