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This Sauce needs a little something. Any Ideas?

SL3

SL3

My wife is a huge fan of Tabasco (actually she loves anything with vinegar). So rather than do the whole 6 month ferment thing right now I just wanted to find a quick vinegar type sauce for her. The one I found turned out pretty good, but we both agree it needs a little something.
 
We used:
 
50 Tabasco Peppers
10 Thai Peppers
5 Chile De Arbol Peppers
1 Garlic Glove (should have used 2)
1 Teaspoon of Salt
16 oz of White Vinegar
 
Ground everything in a food processor. Put in sauce pan on the stove and simmered 20 minutes covered. Cooled. Strained and poured into Tabasco Bottles.
 
I’m not trying to get an original Tabasco taste just a little more flavor out of this. It’s plenty hot enough for her but it needs some sort of spice or something. Any ideas?
 
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Hummm, I'm thinking that a large onion, 2 additional cloves of garlic, is there really such a thing as too much garlic ;) a d a couple of carrots.

The o ion and garlic I think will give you that something your looking for and the carrots will give you a really nice consistency. Might also consider adding some sun dried tomatoes to the mix. JMHO :)
 
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I would add some onion, lots more garlic and more salt and some pepper. It could also use more heat. drop in one or two TSBT in there. They won't really change the flavor profile much, if at all, but they will kick up the heat of the sauce to a more acceptable level.
 
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Great ideas. Will give each a try.
 
Horseradish? I love Horseradish. And I do make a pretty mean one freshly ground. Never thought about adding the two. Interesting.
 
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You need to be careful about Horseradish and hot sauce. I've tried it a couple of times and the thing I found is if your expecting to get that great horseradish bite every time you use it your not going to get it. In my sauces I'd get it for a day or 2 but then the enzyme that causes it goes away. You'll still have a great horseradish flavor but the only heat that will remain will be of the peppers you used. Oh, and if you use Wasabi, it'll be even more short lived. Either way it will add some tremendous flavor to your sauce. Have fun and enjoy. 
 
Last word is ya gotta post up some pics. We love reading what you do and live for the Sauce porn ;)
 
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