saucing Dorset Naga;s

C

cRAYZy

Hello all, I'm thinking of going with 1/2 ounce bottles with dropper;when, I make my Ultimate Hott Sauce this year. Anyone have expierience using them. Good/bad or other suggestions ;because ,I plan to make it thick. Also, any storing problems ;because, the stopper is rubber i.e. spoilage possibilities?? Advice for me ?let it burn:cheers::lol:
 
cRAYZy said:
Hello all, I'm thinking of going with 1/2 ounce bottles with dropper;when, I make my Ultimate Hott Sauce this year. Anyone have expierience using them. Good/bad or other suggestions ;because ,I plan to make it thick. Also, any storing problems ;because, the stopper is rubber i.e. spoilage possibilities?? Advice for me ?let it burn:cheers::lol:
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Needs to be below PH 4.0 in order to store at room temp otherwise you need to refrigerate it and it wont keep indefinitely.

Mine has a PH of 3.4 and I can leave it out on the table all the time. I get the PH down with vinegar.
 
Skyjerk, does this make it a very runny liquid due to all the vinegar? is it possible, to buy something like vinegar powder, or, to reduce the amount of vinegar by boiling it to thicken things up a little?
 
My sauce is definitely not real thick, but it is thicker (and much hotter) than your standard store bought sauces like Tobasco and the like.

Theres an additive called "Xanthan Gum" that will dramatically increase the viscosity which can add to the texture can also help keep it from separating, which mine also does. It's cheap, very common, and comes in a powder form. You need very little to produce the desired thickening effect, while leaving the PH nicely acidic.

I bought a supply of 5 oz. woozie bottles and it actually came with a free sample for this very purpose.

I chose to leave it as-is because I love the flavor and also the fact that theres nothing added to it that isn't there to contribute to the flavor.

All natural, no additives, no preservatives, great flavor, and keeps at room temp.:lol:
 
VtPepper said:
dumb question.
do you guys use the vinegar from the store with 6% acidity or do you use more acid vinegar
thanks
Click to expand...

I use white vinegar from the grocery store with 5% acidity
 
I use red wine or organic apple cider vinegar ph is 3.7 but I still leave in frig. sauce is on the thick side have to use bottle with no dropers or cannot get out
Dan



LET IT BURN
 
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