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flavor Using Ascorbic acid for flavor?

Friday

Friday

So I initially became interested in trying to make my own hot sauce when my wife fell in love with Tabascos green stuff. I attempted to make my own based on a simple recipe I found on the internet, and it sort of came close, but after a few days it tasted bland compared to Tabascos product. The biggest element I'm missing is the upfront tartness that the green sauce has. If you look at the ingredient list the only item that seems like it would contribute this flavor is the ascorbic acid.
 
According to the label:
Distilled Vinegar, Jalapeno Pepper, Water, Salt, Corn Starch, Xanthan Gum, Ascorbic Acid to Preserve Freshness.
 
I've tried using lime juice and lemon juice but neither really did the job, so I'm wondering if anyone here uses ascorbic acid for flavor?
 
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Sour patch kids have citric acid tartaric acid. :) Citric is sour. Tartaric is really sour. Malic is also a sour/tart acid that will mimic a green apple. Ascorbic is more more bitter than citric.
 
However you may be missing the obvious. The vinegar! Most hot sauces get their tang from the right balance of vinegar and use the other acids to preserve and antioxodize. It may also be the way they treat green peppers, not sure. Mash, etc.
 
I'd suggest a good white vinegar, it's sharp, but don't get the cheap stuff, that is meant for cleaning. The Heinz is good imo.
 
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That sounds likely, but where are you going to get pure Vitamin C?
 
I have eaten Vitamin C pills that were not intended to be chewable, and the flavor was stronger. Still, there are always extra ingredients in pills.
 
 
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Inedible said:
That sounds likely, but where are you going to get pure Vitamin C?
 
I have eaten Vitamin C pills that were not intended to be chewable, and the flavor was stronger. Still, there are always extra ingredients in pills.
 
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https://www.amazon.com/dp/B01IO4E2OS/ref=asc_df_B01IO4E2OS5111327/?tag=hyprod-20&creative=395033&creativeASIN=B01IO4E2OS&linkCode=df0&hvadid=167135614232&hvpos=1o3&hvnetw=g&hvrand=658586882490412793&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032361&hvtargid=pla-310773948680
 
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The Hot Pepper said:
Sour patch kids have citric acid tartaric acid. :) Citric is sour. Tartaric is really sour. Malic is also a sour/tart acid that will mimic a green apple. Ascorbic is more more bitter than citric.
 
However you may be missing the obvious. The vinegar! Most hot sauces get their tang from the right balance of vinegar and use the other acids to preserve and antioxodize. It may also be the way they treat green peppers, not sure. Mash, etc.
 
I'd suggest a good white vinegar, it's sharp, but don't get the cheap stuff, that is meant for cleaning. The Heinz is good imo.
Click to expand...
 
The original sauce recipe I tried actually used a lot of vinegar, 50% of the liquid I think. This time around I'll be using fermented serranos, and adding vinegar to the finished brine. It seems like citric acid is probably easier to find in stores, but I figure I'll try to be more true to what their ingredients are.
 
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just make fresh verde
 
6 tomatillo's
10 serrano chiles
1 small white onion
juice of 1 small lime
1/2 a small bunch of cilantro
1/2 tsp knorr chicken bouillon
1/4 tsp fresh chopped garlic
1/2 to 3/4 cup of water
salt n' pepper to taste, I use a lot of bp in mine
 
 
Fire roast 4 of the tomatillo's, keeping two fresh, and all of the serranno's
Break the knorr down in the water
coarsely chop the rest
Add it all to the blender and blend
Let rest for 3-6 ours in the fridge, serve.  :drooling:  :drooling:  :drooling:
 
Eat within 4-5 days
 
That's my recipe for verde and i believe the two uncooked tomatillo's in it are gonna give you the tang you are looking for  :cheers:
 
 
 
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hogleg said:
just make fresh verde
 
6 tomatillo's
10 serrano chiles
1 small white onion
juice of 1 small lime
1/2 a small bunch of cilantro
1/2 tsp knorr chicken bouillon
1/4 tsp fresh chopped garlic
1/2 to 3/4 cup of water
salt n' pepper to taste, I use a lot of bp in mine
 
 
Fire roast 4 of the tomatillo's, keeping two fresh, and all of the serranno's
Break the knorr down in the water
coarsely chop the rest
Add it all to the blender and blend
Let rest for 3-6 ours in the fridge, serve.  :drooling:  :drooling:  :drooling:
 
Eat within 4-5 days
 
That's my recipe for verde and i believe the two uncooked tomatillo's in it are gonna give you the tang you are looking for  :cheers:
 
 
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That sounds awesome! I'm going to try this one!
 
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Yes its plenty with the exception of maybe apples.. They brown easily and need about double the amount. When canning tomatoes its 1/2 tsp per quart but thats mainly for the pH adjustment. There are also citric/ascorbic blends you can buy such as Ball Fresh Fruit.
 
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Friday said:
Is that all it takes though? 1/4 tsp?
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Yes but he's talking about is an an antioxidant not flavor. Like when you squeeze a lemon on apple slices.
 
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The Hot Pepper said:
Yes but he's talking about is an an antioxidant not flavor. Like when you squeeze a lemon on apple slices.
Click to expand...
 
Yeah I understand. Ascorbic acid is primarily, (if not exclusively?) used as a preservative. But since it's the only acidic ingredient in green Tabasco other than vinegar, I'm interested in using it to see if it produces the flavor I'm trying to recreate.
 
It sounds like I should just use citric acid or the citric acid mixes mentioned here to modify the flavor though. However, I am  interested in making this sauce capable of lasting on a shelf, so It sounds like experimenting with ascorbic acid and citric acid is order. 
 
My last ferment attempt was pretty good tasting, but I didn't like having to refrigerate it because it made for an odd temperature difference when applied to food. Like a bowl of hot buttered noodles isn't the same with a cold sauce thrown on it lol
 
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