Fruit in hotsauce

[Topsmoke]

It seems like almost no one is making superhot sauces without adding loads of fruit and i just dont get it.  I understand you can make a yummy concoction but what do you do with it?  I dont want berries on my taco, or mango on my eggs or pizza.  I guess im just trying to understand the root of this dubious practice. To clarify - this is about fruit based sauces as oppossed to small additions of fruit. 

 

[The Hot Pepper]

This is just my opinion but I think the general public(not THP members) prefer a vinegar or fruit flavored sauce and not a predominantly Pepper based sauce. We here are the exception to the rule where we like the peppers in a given sauce to shine through and not be covered up by other ingredients.

 
Most people I talk to despise the vinegar taste in hot sauce, and they are not chiliheads. They are very receptive to the more "gourmet" sauces that are pepper and fruit forward. "Do you like hot sauce?" "As long as it doesn't taste like vinegar!" I find is very common. Tabasco may be king but it was once about all there was. They still have the major footing in restaurants etc. But most people think hot sauce = Tabasco, so those that don't like it, often think they don't like hot sauce. Introduce them to today's sauces and their mind is blown. You have to win one customer over at a time, as LD knows. But the people definitely like the more boutique hot sauces as compared to the vinegar forward in my experience.

 

[Redeemer]

was just at the FDA website and they explicitly say "For this reason, we have advised inquirers that we do not regard this synthetic alcohol as a suitable food ingredient. This position, however, has not been the subject of any court review." but if youre relying on a government agency to keep you safe you have more to worry about than how your vinegar was made.  Told you everyone be hatin on DWV!
Apple cider isnt neutral flavored that means it has no flavor, you yourself said its sweet.  Neutral is vodka, youre talking rum. 

Its a really interesting process, sauce making.  Crafting a flavor ment to enhance rather than be enjoyed on its own.  I think ill start a new topic, Flavor crafting, whats your process or something like that.

 
I apologize for my wording. I meant natural. Alone, it is a very distinct flavor and in a sauce I do feel it adds sweetness, without being sugary, but you are correct, it is not neutral. I don't think any acid will add a neutral flavor.

 

[salsalady]

chipotle makes sense as its a strong heady flavor that can stand up to ACV and it might be flattened by DWV. I cant imagine you could preserve some of the more delicate flavors like the floral notes of a ghost pepper if you used ACV.   I only use ACV in one recipe because its chocolate habs and they really have no flavor by themselves.(Bring the hate, i know im inviting it with that one )

that is what i ment, but i can refine it further lets say sauces were fruit is the predominate flavor or at least a very strong element.

We're on the same page with ACV... and chipotle....(or as I was reminded tonight at a local food holiday tasting...as Bobby Flay would say Chi-Po-To-Lay... :lol)
 
 
going back to review the fruit flavors....
 
 
 
 

This is just my opinion but I think the general public(not THP members) prefer a vinegar or fruit flavored sauce and not a predominantly Pepper based sauce. We here are the exception to the rule where we like the peppers in a given sauce to shine through and not be covered up by other ingredients.

 Savina hits it dead center.  We here on THP are the minor faction.  There are some FB groups that also harbor chilehead extremists.  Those that eat and enjoy that .5% and 15 out of 10 heat.  We love and cater to those people with extreme sauces etc... but they are such a small fraction of the actual sauce market consumer...  There is a larger sector of chileheads that like chile peppers in sauces.  (That's pretty much the majority of THP members, but that's how we all ended up in this alternative web universe in the first place....   )  Looking for the flavor of the pepper in a sauce is a novel idea for people who think RoosterSauce is hot and don't know the difference of flavors of a fermented sauce and a fresh sauce. 
 
 
 

 
Most people I talk to despise the vinegar taste in hot sauce, and they are not chiliheads. They are very receptive to the more "gourmet" sauces that are pepper and fruit forward. "Do you like hot sauce?" "As long as it doesn't taste like vinegar!" I find is very common. Tabasco may be king but it was once about all there was. They still have the major footing in restaurants etc. But most people think hot sauce = Tabasco, so those that don't like it, often think they don't like hot sauce. Introduce them to today's sauces and their mind is blown. You have to win one customer over at a time, as LD knows. But the people definitely like the more boutique hot sauces as compared to the vinegar forward in my experience.

In our house, we eat sauces like Green Label, Tears of the Sun, Sweet Spicy Girl, FatCat, Sauce Goddess, RelaxinJax,  and a number of others I can't remember ATM.... but then again... We are here on THP..... 
 
 Don't think we have a tabasco in da house. , but do have Rooster!  I'm saving it to use as a demo at the upcoming Making Hot Sauce Class. 

 
I apologize for my wording. I meant natural. Alone, it is a very distinct flavor and in a sauce I do feel it adds sweetness, without being sugary, but you are correct, it is not neutral. I don't think any acid will add a neutral flavor.

  It's all good.  Figured it was something like that~