Why put oil in hot sauce?

[wintermute]

I'm getting set to make a Trinidadian-style hot sauce (some papaya, some scotch bonnets and/or scorpions, some curry, some ginger and lime, etc.) that I've made the last two years.  The original recipe that I based my recipe off of calls for some veggie oil.  I've noticed that a lot of hot sauce recipes call for some sort of oil.  I typically leave it out, out of concerns of potential spoilage of a sauce that is otherwise somewhat preserved by being a vinegar-based sauce.  Should I not worry about spoilage and throw it in?  Am I missing something by not throwing in the oil?  I typically bottle my sauce hot in previously-deconned woozy bottles that are then kept in the fridge until needed.  Thanks.

 

[austin87]

Is something cooked in oil, rather than oil added? For example maybe onions or garlic are sauteed in oil so that has to make onto the ingredients list? Just a thought, curious to see what others who know more than me say.

 

[wintermute]

Is something cooked in oil, rather than oil added? For example maybe onions or garlic are sauteed in oil so that has to make onto the ingredients list? Just a thought, curious to see what others who know more than me say.

That would make sense, but nothing is sautéed in the recipe, just put together and simmered. And there's no emulsifier either. Just doesn't make sense to me.


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[The Hot Pepper]

Oil can be added sure. Depends how you like it. It's in many sauces. Marinara, harissa, some wing sauce (also butter and cream in some wing sauce) etc.