• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Need thoughts on sauce

Schmahly

Schmahly

Hey everyone,  I'm looking to get some feedback or maybe some suggestions to get me in the right direction to make this sauce.  I listed my ingredients below.  Let me know what you think.
 
Trinidad Moruga Scorpions
Blackberries
Anchovies
Honey
Garlic
Carrots
Red Onion
Cumin
Tumeric
Apple Cider Vinegar
 
Thank you! and I hope to hear from you.
 
Sort by date Sort by votes
Yeaaaaaa, I think I'd nix the Anchovies and keep the rest BUT, you should go for what you think will be good. This hobby is ALL about experimentation and I am all for the use of new and different ingredients. I think that Hophead is right though and the Blackberry / Anchovie combination is not going to be it. 
 
Upvote 0 Downvote
yeah everything else sounds great but if you like the Anchovies go with it! just not something I would be into but yeah the hobby is all about experiments and making different things put anything in it and try it out!  
 
Upvote 0 Downvote
Looks doable to me, but why the anchovies and honey? Are you goin for something like a Sriracha sauce?  Also, I've found (in my very limited experience) that if you put the onions and peppers in a jar, cover with vinegar, and let it set at room temp for a day or two, it seems to take some of the bitterness and harshness out of the peppers and gives you a smoother taste.  Also if you use just scorpions, you are going to get a very, very hot sauce.  I usually use a mix of scorpions, jalapenos, and cayennes.
 
Harold  
 
Upvote 0 Downvote
I can't imagine a sweet blackberry sauce with anything fishy.
 
Schmahly said:
Yeah I know it's a little unusual.  My thoughts were that since the pepper is so extremely hot, I'm going to need some really bold flavors to help compensate. 
Click to expand...
 
You are over thinking it. The pepper itself has flavor. You want that to shine, unless you are just using it to provide heat? Because with all those flavors you will definitely be masking the pepper flavor.
 
What you want is balance. You can complement spicy with sweet. And salty will enhance. Acid will balance it all out. So blackberries, sure. A sweetener, maybe honey, sure. Sea salt to brighten the flavors... a little lemon juice to add some acidity and freshness, vinegar, done.
 
I could actually see some coriander and black pepper in there if you want a more savory sauce.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top