What measures can i take to improve the color of my homemade hot sauces? for example, even when i use strictly red peppers with little other ingredients that would dilute the color, i somehow end up with some sort of orange sauce. is it a result of overcooking? what can i do to preserve or even boost the natural pepper color in my sauces?
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color Hot Sauce Color
- Thread starter sicsempertyrannis
- Start date
Can you post all the ingredients?
A couple things. Use a white vinegar. Remove membranes (pith) from peppers, which carry heat, so you can add more peppers to adjust, but this will help preserve the pepper color after blending.
A couple things. Use a white vinegar. Remove membranes (pith) from peppers, which carry heat, so you can add more peppers to adjust, but this will help preserve the pepper color after blending.
Theirs an older thread on this how to enhance colour, beetroot, turmeric etc..
red=paprika
yellow=turmeric
orange=carrots
green=spinach
or could just use some food coloring
yellow=turmeric
orange=carrots
green=spinach
or could just use some food coloring
There's a ton of sauces out there with almost neon colors and no additives. So it is possible.
I use annatto powder for reds sometimes and ascorbic acid to help preserve color.
Ascorbic acid is an antioxidant but then again so is vinegar which is probably already in his sauce.
The Hot Pepper said:
i totally forgot about the membranes! i almost never take them out, because it lowers the heat. but ofc they will influence the end color.
the recipe went as follows:
1,5 kg Peppers (all reds: habaneros, scotch bonnets, cherry bombs, ghost peppers) stems removed, membranes and seeds left intact
200g tomatillos
half a head of garlic (roasted) maybe 50g or so…
135g onions caramellized
100ml lime juice
300ml white wine vinegar
50g salt
don't get me wrong, it tastes amazing, perfect heat and balance but i was hoping for a bright red :/
this is how it came out:
Attachments
The good news is it is very bright! Almost a salsa color, it's not as orange as I thought.
Try removing pepper membranes/seeds. Since this is bulk you are removing from the recipe, just add more peppers as that bulk and heat will be about the same.
Try removing pepper membranes/seeds. Since this is bulk you are removing from the recipe, just add more peppers as that bulk and heat will be about the same.
PS. Some white wine vinegars are yellowish (like chardonnay). Wondering if yours is clear or tinted.
PPS. Someone recently said they put the membranes in a cheesecloth and remove. Interesting! 
now that you mention it, mine has a slight yellowish tintThe Hot Pepper said:
red + yellow = orange, try a clear vinegar and the membrane thing imo.
Try a low simmer for a long period, covering your pot with a lid to avoid moisture loss of course. You should notice that the color will be darker where the bubbles are forming.
Sugar will also darken a sauce as it caramelizes if it simmers for a while, so this will help but it will also change the flavor profile.
Best of luck, your sauces look great btw.
Sugar will also darken a sauce as it caramelizes if it simmers for a while, so this will help but it will also change the flavor profile.
Best of luck, your sauces look great btw.
