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Hot Sauce question

habaneroheat81

habaneroheat81

I have been making a hot sauce for about 4 years and the people that order it love it on their eggs, chicken wings, burgers etc. However, I have been told by a few people, that seem to have more knoweledge than I do on hot sauces, that it is missing something that would make the sauce great and be marketable. I have taken their advice and have tried numerous fruits that may help. It is a roasted pepper sauce with fresh roasted tomatoes. I have tried strawberries but they were to sweet; raspberries but to bitter; black berries and blueberries but they were just awful; even kiwis and appricots but they did nothing for the flavor and really mellowed out the heat. I even tried to mix the raspberry and strawberry together and it went ok, but not great. I use Apple Cider vinegar to lower ph and still give it a little flavor. I tried mandarines and it worked alright but i was still told that it needed more flavor. Organes are to sweet also. If anyone has an idea of an ingredient that I have not mentioned that wouldn't over power the roasted flavor of the sauce that would be great. Thanks,
Aaron
 
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All this advice just shows how many differnt ways to make a sauce. There is still so much more out there to learn and do with hot sauces. I'm glad I came accross this site, there is a lot knowledge here.
I am going to try two different ways of constructing this sauce with the same technique in mind. I will first try with RWV and fresh roasted reds then also hit it with some spices to give added component so that its not just one sided. The other I will try using Datil Peppers fresh instead of roasting them that way I get the sweet flavor from those as well as the heat. I will also add the roasted pineapple to the second one. If I still am not happy with it I should seek a different method. If nothing else I will at least have two different sauce that could be used for two different applications. :pray:
 
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Yeah, there is no really right or wrong way to do it, but i've been down that road and had 1 sauce with 10 variations and all 10 taste significantly different with a simple few changes. The good thing about trying all the different methods is you do end up with more then 1 good sauce at the end of the process.
 
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macmanmatty said:
I have just ingredient your sauce needs and noone had mentioned it..............




























cantaloupe

Yes cantaloupe I make a great cantaloupe hotsauce and it is killer.
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Cantaloupe? Odd thing to put in a hot sauce, but if you can put Strawberries in it... Not sure about roasted habs with it though. Not a bad idea though. I ended up going back to square one. I took the advice of LGHT and RocketMan. I Started with my onions, garlic, and zuccini (trying something a little different that could still give me a good base. Don't jump on me just yet.) which I sweated and put through the processor. I added some red wine vinegar, roasted red bell, a lemon, and one roasted tomato. Sounds like there are more ingredients than there needs to be. I mixed/pureed the ingredients and then let simmer 5 more minutes. Right now it is cooling down and I will try it in the morning. It's taste is a lot crisper than the original recipe with just a slight roasted flavor. The sauce is also thinner than the original was. With carrots, I might have had to add a bit more water to thin it out. The zuccini seems to not need that, of course I am still new and I could be completley wrong on this. I still am unsure about the vinegar its self but seems better than the apple cider. If this base works out I will then smoke the peppers with a mix of apple and cherry. I will also try other methods of smoking but think this might work. I don't want a sauce that over powers the wings so I am not going to try the harsher wood last. I am also wondering if butter will be needed. Here at the place I work we put a TBS of butter in the Franks that we use for the hot wings (standard bar wings). It obviously taste better that way. If so should I incorporate that "to order" or now?
Any Ideas,
Thanks again
Aaron
 
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Artichoke hearts, sweet potatoes, peaches, zucchini, cantaloupe! Possibilities are endless! ACV, Rice Wine Vinegar, Red Wine Vinegar, White Vinegar, Cane Vinegar... Years of R&D ahead! :hotsauce:
 
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