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Dyce51

Dyce51

Ok it has been suggested to me to use pepper mash for my hot sauce rather than trying dried peppers. I have read (on mild to wild) that the mash consists of peppers and vinegar. With the vinegar in the mash...plus I put vinegar into my sauce. wouldn't that be too much vinegar? If I go this route should I eliminate the vinegar from my recipe? (seeing that there is already vinegar in the mash)
 
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Mash is fermented, if you didn't already know. Actually, I believe correct English would be, mash has fermented. Yes, it's already got vinegar (usually). Can also have sugar, spices, etc. Are you making your own mash first?
 
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Mash is a base, but it would be expensive to buy a retail product for your base. You should make a mash, or use peppers.
 
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marcosauces said:
Jim's mash is awesome....i tried...very good for hot sauces..
as far as vinegar....you need to test and re-test your recipe until is at the taste level you want...
Click to expand...

And if you are selling it,you need to make sure the PH os less than 4.2 (preferrably less than 4.0 )
 
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I'm working on a couple of different hot sauces right now and exerimenting to see what I can come up with. I like hot sauces that have flavor with it rather than just heat. I am trying different peppers to make the sauces as well i.e. dried peppers, pepper mash etc. For the sauce I currently make I use all fresh ingredients. But the fresh peppers only last so long where mash or dried peppers will hold longer while I make small test batches to achieve the flavor I am looking for. Also I am trying to find a lil cheaper way of buying the peppers. As my wife crabs when I buy the peppers, make a sauce, find out I don't like it so I flush it (the fish somewhere are pre marinated (lol)). I figured that going with dried peppers or a mash would be better solution. My main concern is that the pepper mashes have vinegar in then and I dont want the sauce to taste like vinegar. By haveing vinegar in the mash and vinegar in the recipe I was wondering if I could just eliminate the vinegar from the recipe. I guess it will be trial and error to see what I come up with and the ph levels it makes. In the end what I want is a full line of hot sauces that range from "mild" and go on up to "insane" but no matter what sauce you try it will have a nice flavor along with the heat. Like the haot sauce I currently make...it has a real nice "fruity type flavor" that you can really taste for a few second then the heat comes on.
 
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Dyce51 said:
I'm working on a couple of different hot sauces right now and exerimenting to see what I can come up with. I like hot sauces that have flavor with it rather than just heat. I am trying different peppers to make the sauces as well i.e. dried peppers, pepper mash etc. For the sauce I currently make I use all fresh ingredients. But the fresh peppers only last so long where mash or dried peppers will hold longer while I make small test batches to achieve the flavor I am looking for. Also I am trying to find a lil cheaper way of buying the peppers. As my wife crabs when I buy the peppers, make a sauce, find out I don't like it so I flush it (the fish somewhere are pre marinated (lol)). I figured that going with dried peppers or a mash would be better solution. My main concern is that the pepper mashes have vinegar in then and I dont want the sauce to taste like vinegar. By haveing vinegar in the mash and vinegar in the recipe I was wondering if I could just eliminate the vinegar from the recipe. I guess it will be trial and error to see what I come up with and the ph levels it makes. In the end what I want is a full line of hot sauces that range from "mild" and go on up to "insane" but no matter what sauce you try it will have a nice flavor along with the heat. Like the haot sauce I currently make...it has a real nice "fruity type flavor" that you can really taste for a few second then the heat comes on.
Click to expand...

Yo Dyce:

I have been working with mash and dried peppers and fresh peppers. If your sauce ever takes off and sells by the pallet, mash might not be readily available or be consistant. I suggest fresh or dried.
 
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