Like the title suggests I want to make an avacado hotsauce, but as we all know, they do tend to go bad. I was wondering if there was a certain way to make a sauce using avacados to avoid spoilage.
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I want to make a hotsauce using avacados what is the best way?
- Thread starter Frank_Dellasala
- Start date
Anti-oxidants.
Avocados oxidize, that's the brown.
Solution: Ascorbic acid, lemon juice, vinegar.
That takes care of the browning, now you need a preservative for the spoilage.
Same! At the proper pH level it will prevent spoilage and nasties.
Done.
Avocados oxidize, that's the brown.
Solution: Ascorbic acid, lemon juice, vinegar.
That takes care of the browning, now you need a preservative for the spoilage.
Same! At the proper pH level it will prevent spoilage and nasties.
Done.
salsalady
eXtreme Business
welcome, FrankD.
What ^^^ THP said pretty much nailed it. Avocados would be interesting and unique to work with. Because they oxidize so quickly, you would probably want to get them into an acidic solution very quickly, and beyond that...I have no idea how they would cook up for a typical hot sauce type recipe. If you do a (or some) sauces with avocados and feel like posting, it would be interesting to see how they work.
Have Fun and welcome!
SL
What ^^^ THP said pretty much nailed it. Avocados would be interesting and unique to work with. Because they oxidize so quickly, you would probably want to get them into an acidic solution very quickly, and beyond that...I have no idea how they would cook up for a typical hot sauce type recipe. If you do a (or some) sauces with avocados and feel like posting, it would be interesting to see how they work.
Have Fun and welcome!
SL
I'd love to hear the results. Generally I think Avos are better uncooked, but I had one that a friend painted with olive oil and seared on the BBQ and it was outstanding. But not sure about pasteurizing and how that would impact the tast.
Plus as expensive as they are you'd probably want to aim for a small batch of sauce if you want to be able to taste the avo - it's a very subtle nutty flavor and could be difficult to capture with the heavy flavors of acidity (either from mash or vinegar) and heat from the peppers.
good luck and def. post the results!
Plus as expensive as they are you'd probably want to aim for a small batch of sauce if you want to be able to taste the avo - it's a very subtle nutty flavor and could be difficult to capture with the heavy flavors of acidity (either from mash or vinegar) and heat from the peppers.
good luck and def. post the results!
Yowza - that looks great! I just emailed them to get some. Their site doesn't have a shopping cart. Agh.
all this is true.. now that we are talking about cooking, we are getting into the realm of things i know about.. growing.. well.. lets say im learning,....
two preservatives you could use are sugar and garlic.. both of these contain properties that help prevent bacteria.. both were used in ww2 in wound care to help clean and prevent infections on our troops.
and you know what tastes really good together?? Sweet, spicy and garlic-ey!!! sounds like a match made in heaven.. use lots of lime, or lemon to prevent the brownies mentioned in other posts..
becareful not to over process though.. if you end up with more avacado particles than you have asorbic acid your sauce will turn on a dime and look and taste like you were trying to make brown magic marker sauce instead..
becareful not to over process though.. if you end up with more avacado particles than you have asorbic acid your sauce will turn on a dime and look and taste like you were trying to make brown magic marker sauce instead..
Huh? You should definitely have more avocado than ascorbic unless you are making sour candies!
Here's Hotacado
"Tomatillos, jalapeno peppers, water, avocado, serrano peppers, apple cider vinegar, garlic, cilantro, kosher salt, orange juice, canola oil, Mexican oregano, jalapeno powder, xanthan gum, lime juice, spices."
becareful not to over process though.. if you end up with more avacado particles than you have asorbic acid your sauce will turn on a dime and look and taste like you were trying to make brown magic marker sauce instead..
Huh? You should definitely have more avocado than ascorbic unless you are making sour candies!
Here's Hotacado
"Tomatillos, jalapeno peppers, water, avocado, serrano peppers, apple cider vinegar, garlic, cilantro, kosher salt, orange juice, canola oil, Mexican oregano, jalapeno powder, xanthan gum, lime juice, spices."
i just meant that if you use a processor and blend it too fine for the amount of acid you have, the sauce will turn brown on you anyways.. i didnt mean use more acid than there is avacado. lol sour avacado candies
those could be interestingthat hotacado sounds really good.. where do you buy xanthan gum?
Ohhhhhhhhhhhh I get you! Talking particle size.
Sour Avocado Candies (tm)
I don't know where to buy it... online definitely.
A guy named Rob makes that sauce but honestly I think he is out of business. Will be interesting to see his reply to LDHS.
Sour Avocado Candies (tm)
I don't know where to buy it... online definitely.
A guy named Rob makes that sauce but honestly I think he is out of business. Will be interesting to see his reply to LDHS.
Xantham gum can be obtained in supermarkets, specialty food stores and many health food stores.
Any retailer of 'Bob's Red Mill' grains and flours should be able to get it for you.
Xantham is now commonly used as a thickener in cooking and baking gluten free products.
As an additive it yields texture and the processing properties of wheat flours.
Any retailer of 'Bob's Red Mill' grains and flours should be able to get it for you.
Xantham is now commonly used as a thickener in cooking and baking gluten free products.
As an additive it yields texture and the processing properties of wheat flours.