Vinegar Sauces

[Chili Monsta]

It should also be mentioned that there are lots of vinegars out there that are more flavorful and less harsh than regular white vinegar too

I agree POTWIE...while some are kinda pricey...for me,they are well worth the extra expense when compared to plain white and/or apple cider vinegars.

 

[Davez Foodz]

Any product being marketed as a "shelf stable" product has to have some form of process or additive to make the product not grow "tons-of-nasties".

It could be through heat processing (as in pressure canning) or through the altering of pH level using vinegars or other ingredients. That's not as bad as it sounds.


As a small independent, one-woman show, I predominantly use vinegars...in the lowest ratio possible to achieve the desired results...to get the pH of the product where it needs to be to be safe for consumers. This is where the business is at this level. For now, it is necessary.

Thank you, CA and DD for your comments. !

There are a whole lot of other factors involved with making sauces and marketing for a commercial venture other than..."does it taste good". "Is It Safe" is paramount!


just some musings~

Excellent musings, SL - thank you!

 

[midwestchilehead]

Indeed. From what I see on the food network, they are kind of like wines. Some are sweet and fruity, some are harsh and acidic. You have to pay more for the sweet and fruity kinds, though. In my sauce, I use basalmic (sweet and fruity), cider (less sweet but still somewhat fruity) and plain 'ol white (harsh and acidic). Equal amounts of the three seem to balance each other. Higher end sauces get more basalmic and cider than white.

It should also be mentioned that there are lots of vinegars out there that are more flavorful and less harsh than regular white vinegar too

 

[LO619]

It should also be mentioned that there are lots of vinegars out there that are more flavorful and less harsh than regular white vinegar too

I personaly like louisiana style sauces if those are considered "vinigary" Texas Pete is one of my favs.

 

[paulky_2000]

I like vinegar....so I suppose I'm a bit biased....

Then again, I would have voted "They have their uses" if that option had been available at the time.

 

[Dyce51]

I cant stand to expect a great flavor only to be let down by the vinegar flavor. I like heat with flavor.

 

[Avon Barksdale]

I like some hot sauces high in vinegar, Texas Pete is pretty good for some things. Lousiana isn't bad. I really can't stand tobasco though.

Melinda's xxxhot habanero hot sauce from Costa Rica is pretty high, and it is fairly high in vinegar. I generally prefer hot sauces lower in vinegar though. El Yucateco xxxHot is my favorite commercial hot sauce. Hot, smoky, and not too acidic.

 

[Davez Foodz]

I like some hot sauces high in vinegar, Texas Pete is pretty good for some things. Lousiana isn't bad. I really can't stand tobasco though.

Melinda's xxxhot habanero hot sauce from Costa Rica is pretty high, and it is fairly high in vinegar. I generally prefer hot sauces lower in vinegar though. El Yucateco xxxHot is my favorite commercial hot sauce. Hot, smoky, and not too acidic.

I love Melindas and El Yucateco sauces - they're great!

 

[Gurloes]

Like a lot of other responses, some of my favorite hot sauces contain vinegar.

But I generally do not like sauces that taste overly vinegary.

 

[Gurloes]

I like some hot sauces high in vinegar, Texas Pete is pretty good for some things. Lousiana isn't bad. I really can't stand tobasco though.

Melinda's xxxhot habanero hot sauce from Costa Rica is pretty high, and it is fairly high in vinegar. I generally prefer hot sauces lower in vinegar though. El Yucateco xxxHot is my favorite commercial hot sauce. Hot, smoky, and not too acidic.

Oh yes, El Yucateco XXX Mayan Recipe is awesome, I love it!!! Especially on anything Mexican or Tex-Mex. And contains no vinegar at all.

I also agree on the Melinda's, one of my most favorite sauces with vinegar. I prefer their black label 4x Reserve or the Red Savina. I haven't tried their ghost variety yet.

 

[Avon Barksdale]

Oh yes, El Yucateco XXX Mayan Recipe is awesome, I love it!!! Especially on anything Mexican or Tex-Mex. And contains no vinegar at all.

I also agree on the Melinda's, one of my most favorite sauces with vinegar. I prefer their black label 4x Reserve or the Red Savina. I haven't tried their ghost variety yet.

I just checked the bottle and El Yucateco XXX does have some vinegar, listed as acetic acid. It is fairly low on the ingredients list though.

I haven't seen any of the other Melinda's, I'll have to keep an eye out for them.

I buy Yucateco XXXtrahot buy the case from www.peppers.com, that stuff is awesome.

 

[Gurloes]

Ah, ok. I didn't realize acetic acid was vinegar. I don't think it tastes "vinegary" at all.

Luckily for me, a couple of the local Latino Grocery stores carry El Yucateco & they're under $2 per bottle.

I can find the 4x Melinda's at Kroger grocery stores & Whole Foods carries Melinda's Red Savina around here, both under $4.

Hard to beat cheap & great tasting.

 

[DaQatz]

Ah, ok. I didn't realize acetic acid was vinegar. I don't think it tastes "vinegary" at all.

Luckily for me, a couple of the local Latino Grocery stores carry El Yucateco & they're under $2 per bottle.

I can find the 4x Melinda's at Kroger grocery stores & Whole Foods carries Melinda's Red Savina around here, both under $4.

Hard to beat cheap & great tasting.

Well technically acetic acid isn't vinegar. Mix it with water though, and you have white vinegar. That being said if it's in a sauce I would call it vinegar. Chances are the sauce also has water the only other ingredient to distilled white vinegar. Of course just because a sauce contains vinegar, doesn't mean it's going to be vinegary.

 

[cajunheat]

Growing up in Louisiana this is what I know and love! I love Tabasco, there's no heat but man it's good in a bowl of red beans! Now that I make my own I don't use the T sauce, lol. I do hope my sauce has a lil more flavor and heat than the T.