Made Sugar Rush Peach sauce

[mitchNC]

I used this recipe:
 
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/peach-sugar-rush-hot-sauce/
 
My first time growing this pepper.
 
The flavor is great.  Mild heat.  Nice pale yellow color.
I used half the lime the recipe calls for and I still think it's too much.
I should have started with a dash and worked up.

 

[MikeUSMC]

What type of vinegar did you use?

 

[saiias]

Hello there neighbor.. I am watchin ya..

 

[mitchNC]

Just plain white. I haven't started experimenting with vinegars yet.

 

[mitchNC]

Lol Sai, do you see my drone outside your window?

 

[mitchNC]

I got 20 pods from one plant and it looks like it's on its last legs. So this sauce is Limited Edition.

 

[Walchit]

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

 

[CAPCOM]

says 2c vinegar but does not say what kind. that could be a critical omission as one may have rice vinegar handy and use it.
 

 

[Malarky]

2 cups of vinegar and your tasting too much of 1 Tbsp of Lime Juice?
looks and sounds tasty, i should grow sugar rush peach next year.

 

[mitchNC]

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.  
 
 

 

[Walchit]

Yeah I don't think lowering the vinegar is a good idea either unless you have a way of testing the ph.

 

[mitchNC]

I agree if it was a large batch.  But it's in the fridge and it won't be around for very long.  It's only 8 ounces.
If it had any more vinegar it would just taste like vinegar.

 

[MikeUSMC]

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 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 )

 

[mitchNC]

I think I've seen some recipes that use ACV, which I always have on hand.

I also make kombucha. I wonder about letting a bottle of it ferment all the way to vinegar.

 

[MikeUSMC]

Vinegar thread:

http://thehotpepper.com/topic/12041-best-vinegar-for-hotsauce/