preservation Sauces tasting too much like vinegar

[ChiliheadDan]

Hey all,
 
This past weekend I  finally got around to cooking up a few different sauces with this seasons crop that's been sitting in the freezer. A couple take aways: Don't use vegetable oil in place of an oil that can take a higher temp, burns too easily! And also, Don't use too much vinegar! 
 
I want to talk about the second point here in this post as I can't seem to get past it. In two of my sauces I used apple cider and on a third I used rice wine vinegar. How are you all able to get to proper pH levels in your sauces without the overpowering vinegar taste? I feel like it's masking the flavors of the habaneros and jalapenos and other goodies I've put into my sauce! Mind you, I taste tested them before bottling, so I'm hoping it mulls down a bit after a week but I wanted to get some input and see how you handled. On one, I tried to use more lime juice instead and got some better results.
 
I can post recipes if you're curious, but for example, I made a Belize style with onions and carrots and the vinegar / water ratio was 2 / 1. Thoughts, comments, concerns?
 
 Thanks all!
 
The Chilihead Dan
 

 

[The Hot Pepper]

Honestly, if this was processed and measured for pH, try it in 3-4 weeks as everything will meld and the vinegar will mellow. Right now you are tasting it fresh and everything is sharp including the vinegar, because the flavors are a bit separate, it has to meld. If it is still too pronounced you can raise your pH safely to 4.6. If still too pronounced you can try other acids including citric and other ingredients to balance it like sugars.

 

[D3monic]

yea, try using lime if want less vinegar. And well pretty much everything else boss said. 

 

[RedtailForester]

There are a lot of different ways to control pH without resorting to using a ton of vinegar. 

 

[ChiliheadDan]

What are some other ways to adjust pH aside from adding vinegar? Are certain fruits more acidic than others?

 

[JoynersHotPeppers]

Citrus is the most common way I do it. Lime is usually my #1 unless I am doing something pineapple based then that works just fine. I just do personal sauces however and there are tons of threads here with very detailed information around this subject.

 

[Spokanepepperman]

This is my first sauce season but I'll try what I do with my spicey vinager. Add an 1/8 tsp of sodium bicarbonate until the proper pH is reached but does affect colour. And taste but I've addaptep to this method over the years.. ad figured how to reinforce the taste I'm trying to achieve.

 

[oldsalty]

What are some other ways to adjust pH aside from adding vinegar? Are certain fruits more acidic than others?

Hi Dan have you looked into fermented hot sauce many members here use this method extensively. It naturally lowers ph and allows you to produce a sauce with a very low ph. And you only have to add vinegar if you like!

 

[The Hot Pepper]

There are a lot of different ways to control pH without resorting to using a ton of vinegar. 

 
Well that was helpful lol, trade secrets I guess.  

 

[oldsalty]

Well that was helpful lol, trade secrets I guess.

Spy stuff

 

[RedtailForester]

 
Well that was helpful lol, trade secrets I guess.

 
I could tell you.........but then I'd have to kill you.

 

[pepperguy1]

 
I could tell you.........but then I'd have to kill you.

 
Then you'll going in the sauce.       
On a serious note check out hot sauce making 101. Rocketman and Salsa Lady have a ton of knowledge in there.This place is loaded with a lot of sauce makers.I would hit up Wicked Mike and run your recipe by him.He also sells fresh peppers and powders,that speak for their self.All top notch stuff if your ever in need of any.Just throwing that out there,he will help you either way.   

 

[Shorerider]

I think the Boss nailed it by suggesting citrus juice, and then balancing with sugar if needed.

Personally, I use heaps of fresh orange & lemon juice and cider vinegar, or for a less pronounced "vinegar" taste I'll use white wine vinegar. Orange juice is obviously sweeter, so I tend to use more than anything else so I don't need to add as much added sugar. Limes are great also.

Are you measuring the pH of your sauce and adjusting with vinegar, or are you just adding what you think is correct? Vinegar content should roughly be 20% but depends a whole lot on other ingredients.

What do mean vinegar/water ratio 2/1?


SR.

 

[salsalady]

SR- I think that means there were 2 cups vinegar to 1 cup water, which for a hot sauce is very vinegary. 
 
20% acids is a good starting point if there isn't a lot of other acidic ingredients in a sauce.  Citrus fruits can help with acidity and reduce the need for vinegar.  Lemon/Lime juice can also be substituted for vinegar as they are more acidic than vinegars.  HOWEVER- vinegar can not be substituted for lemon/lime juice as it does not have the same acidity.
 
Check out Making Hot Sauce 101 for moree detailed information.