Please Tell Me I Didn't Bork My Sauce

[emanphoto]

In my attempt to get all sterile and standardized in my bottling process, I heated my vinegared sauce as a last step before bottling.  
It had fermented a month with only salt and water added. 
Welllllllll I overcooked it big time.  Too high a temp I imagine.  
Bottom is burned and black flecks all around because I started stirring after heating.  It was a REAL PITA getting 99% of the black specks out of there!
 
I pretty much removed the black flecks stirred up by yours truly but there is some oily red slick floating on the surface.  I'm leaving it overnight to see what develops but I'm really hoping I can salvage this batch as I have a month of processing and watching it invested not to mention the 4 kilos of chilies but those are relatively cheap.
 
Here's the bottom of the pot.

 
Here's the red slick on the surface.  

 
Hopefully there are others who have made this same mistake and can throw in their 2¢ on this subject and any remedies or proclamations of it's demise.
 
TIA

 

[The Hot Pepper]

If you scorched it the whole thing will taste like cigarettes. Taste is key. If fine, you can continue.

 

[CAPCOM]

When you scorch the bottom of the pan like that you are most assuredly going to get a burnt taste in your sauce. just no way around it.
 

 

[emanphoto]

Yeah it was just the bottom that got scorched but Ill give it a taste and see tomorrow. Might be useful as a house sauce.

 

[cone9]

Unfortunately, that scorched taste usually permeates your whole pot.  It all comes down to the taste.  If you enjoy the way it tastes you're fine.  But if every time you use it you find yourself tolerating an off taste, do yourself a favor and dump it and start over.
 
If you love hot sauce you want to be able to love and be proud of your sauce, not tolerate it!
 
 

 

[Hybrid Mode 01]

     Maybe you'll luck out and it will taste like fire roasted peppers.

 

[bob65]

If it tastes burnt, then tell people you are experimenting with smoked peppers. But only give it to people you don't like all that much.

 

[emanphoto]

I guess Ill make this my giveaway sauce. Variations in color and texture etc wont fly when youre trying to sell it.
It is smoked so Ill get away with it.
 

 

[salsalady]

Unfortunately, i can relate. Sometimes we F-: up and pay the price.

In one incidence that i did, it was $500 of raw product that i messed up. Of my own stuff...

set aside the scorched, maybe it can be salvaged, maybenot...

 

[emanphoto]

Thanks salsalady, I really do appreciate hearing that!  My wife bakes and related how many disasters she's had to recover from, and her baking friends, all of whom do it for $ as well, end up throwing away a lot.  I never knew that.  Your disaster tops mine by a mile but it helps keep it all in perspective. 
 
All we can do is try again and see what happens in 30 days when the fermentation is stopped.  Our maid isn't excited about it as you can see, but she can talk on her phone at the same time.  She also now has a lot of hot sauce from this burned batch.

 
For those in the US etc, having a maid here is not the height of opulence as it would be in the US just so no one thinks I'm living high on the hog.  A cleaning lady in Chicago cost me $10 an hour over 15 yrs ago.  Here a maid is a little over $300 a month and they live-in.  I'm getting used to asking for help now after 6 years.
 
The taste of the sauce was fine.  Despite filtering twice, I still got some tiny black specks in it and threw those parts away where I could.  Also I scooped out the red oily substance where possible and tossed what I could separate of that as well.  I bottled what was left which will be giveaways to family etc.  I got about 6 180ml bottles from over 4 kilos of chilies. :/  Below are some close ups of them.
 
Wood chips are soaking and the chiles, garlic, and shallots will be ready for smoking in an hour, so onward we go.