Hey guys. This is our first ever post here and we're a trio of friends from Asia looking for some much-needed advice since we keep hitting the same roadblock for the last three months while trying to whip up some homemade sauces.
We've been making sauces with fresh peppers in the standard method of:
Blend ingredients in food processor with vinegar
Add water to dilute
Bring to rolling boil in saucepan
Reduce heat and simmer 15 minutes
Jar, cool and store.
While our sauces taste great just before jarring, cooling and refrigerating, the next day we lose a lot of flavour from our peppers and lost nearly almost all our heat even though we're using peppers like the 100,000 dragon pepper.
We're starting to suspect this may be either due to our pepper proportions or something to do with either vinegar, water or the length of the cook.
Yesterday evening's batch was approximately this before one rolling boil and 15 minute simmer:
100g Jalapeno
50g Red pepper
30g Thai Dragon pepper
4 cloves of garlic
7.5g salt
100ml of vinegar
50ml of water.
This morning's results:
Nearly all the heat from yesterday is gone. It's fair to say it's dropped from heat level 8 to heat level 3.
We've lost the strong Jalapeno flavour and the nice garlic flavour almost entirely, and it's been replaced by a sweet and sour taste.
A bit of separation. Pouring into a plate, we've got a saucy bit and a watery bit.
Taste isn't terrible but is markedly different from what we thought it would be.
In the end, a disappointment.
Do you know where we might be going wrong here?
We've been making sauces with fresh peppers in the standard method of:
Blend ingredients in food processor with vinegar
Add water to dilute
Bring to rolling boil in saucepan
Reduce heat and simmer 15 minutes
Jar, cool and store.
While our sauces taste great just before jarring, cooling and refrigerating, the next day we lose a lot of flavour from our peppers and lost nearly almost all our heat even though we're using peppers like the 100,000 dragon pepper.
We're starting to suspect this may be either due to our pepper proportions or something to do with either vinegar, water or the length of the cook.
Yesterday evening's batch was approximately this before one rolling boil and 15 minute simmer:
100g Jalapeno
50g Red pepper
30g Thai Dragon pepper
4 cloves of garlic
7.5g salt
100ml of vinegar
50ml of water.
This morning's results:
Nearly all the heat from yesterday is gone. It's fair to say it's dropped from heat level 8 to heat level 3.
We've lost the strong Jalapeno flavour and the nice garlic flavour almost entirely, and it's been replaced by a sweet and sour taste.
A bit of separation. Pouring into a plate, we've got a saucy bit and a watery bit.
Taste isn't terrible but is markedly different from what we thought it would be.
In the end, a disappointment.
Do you know where we might be going wrong here?