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Made Sugar Rush Peach sauce

I would be careful removing lemon/lime juice from a recipe if you are planning on it being shelf stable. It might be in there for ph. Or just get you a ph pen. They are cheap

In sure there is plenty of vinegar in there though so you should be fine
 
Now that's it sat for a day the lime is more in the background.
Also, since I had 15 peppers it was a 3/4 recipe, but I only used 1 cup vinegar.  I'm glad I did.
 
I wish I could describe the flavor.  
 
 
 
mitchNC said:
If it had any more vinegar it would just taste like vinegar.
That's why I asked what kind of vinegar you used, lol. Recipe calls for a full pint :shocked: I'd think that using regular, white distilled would be sort of "rough." To be honest, I haven't experimented too much with different vinegars either. I do know that rice vinegar and white wine vinegar are a lot less "harsh" on the palette than distilled white. Probably champagne vinegar too. Not knocking the traditional, distilled white! It definitely has its place in certain applications ;)

I'm not sure if there's a thread on using vinegar here or not. I think there's one on "making" vinegar though. There should be an "Intro to Vinegar in Sauce Making" thread here, lol. I bet dragonsfire and ShowMeDaSauce would have a lot of great input

(Sorry for the thread hijack :cheers:)
 
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