Winged a new sauce tonight :)

[Gargoyle91]

I went rouge and just started making sauce without any reference this is what I came up with I was going for a Amarillo Chipotle flavor  not sure I did it lol I tasted it tonight it's pretty good betting on it being better in a couple of weeks.
 
10 Aji Amarillo 
5 choc bhut 
2 bo goat
Quarter onion 
5 cloves garlic 
5 baby carrots
1 tsp paprika
2 tsp salt
1 tsp chili powder
1 tsp brown sugar
2 tsp Chipotle powder
juice of 4 limes
a smidg of rice vinegar
2 cups water
1 tomato
 

 

[Shorerider]

Looks superb, great job mate. Color is great, and judging by the film of sauce stuck to the side of the woozy the sauce looks reasonably fluid too.

I would've left out the powdered peppers including the paprika seeing as you had fresh on hand, but that's just me.


SR.

 

[Gargoyle91]

Looks superb, great job mate. Color is great, and judging by the film of sauce stuck to the side of the woozy the sauce looks reasonably fluid too.

I would've left out the powdered peppers including the paprika seeing as you had fresh on hand, but that's just me.


SR.

 
Honestly I was kinda trying to figure out what "spices" are in Tapatio everyone out here in Cali goes nuts for it so I was just playing mad scientist

 

[oldsalty]

Well as Shorerider said beautiful color!!! Sound fantastic I find a sauce doesn't really show it's true flavor till it's had time to rest. Especially when adding spices or powders. Looks like a great combination of ingredients. Did you roast the garlic and carrots and onion? I find roasting the veg leads to a deeper flavor profile. And helps balance my sauces. Especially when using onion.
Please let us know when you try again after rest period if it close. Would love to give that one a try
Great Job Gargoyle91!!!!!!!

 

[SmokenFire]

It looks good Gargoyle91!  How's it taste?

 

[pepperguy1]

Looks good. That color is mouth watering.

 

[Gargoyle91]

It looks good Gargoyle91!  How's it taste?

 
 
Right now at 1st taste you can defiantly tell there's lime in it and a bit of the fresh pepper fruitiness but the after taste is nice and earthy, Not as hot as i thought it would be. If that lime and pepper taste mellows out a bit this is going to turn out pretty good.  

 

[cone9]

Winging a sauce is a lot fun and very satisfying when you kill the taste.  It's my usual way of doing it.  It's also as addicting as the heat itself - you always have another sauce idea to explore.
 
Did you check pH?  I'm thinking four large limes gets about 1/2 cup(?) of juice.  Do you guys think this will be enough acid for this size batch?

 

[hoibot]

 
Honestly I was kinda trying to figure out what "spices" are in Tapatio everyone out here in Cali goes nuts for it so I was just playing mad scientist

 
i was gonna say... looks like a pretty legit mexican sauce! actually, the color reminds me of one called san pedro, which is one of my favorites.

 

[SmokenFire]

Did you check pH?  I'm thinking four large limes gets about 1/2 cup(?) of juice.  Do you guys think this will be enough acid for this size batch?

 
Great point Dave.  4oz lime juice for roughly 20oz sauce *should* keep him at or below 4.0 pH - not quite low enough for shelf stability but if they're stored in the fridge they will be fine.  

 

[Gargoyle91]

Thanks ! 

 
Great point Dave.  4oz lime juice for roughly 20oz sauce *should* keep him at or below 4.0 pH - not quite low enough for shelf stability but if they're stored in the fridge they will be fine.  

 
 I just checked the PH with my Hanna checker and Its Reading 3.75 at room temperature, The limes came out to be like 3/4 of half a cup I added the rest rice vinegar to make a total half cup.
 
I got a quick question I just got a more expensive PH meter from work with ATC  But it calls for a 6.8 calibrating liquid and all I have is a 4.0 do you think it will make a difference if I calibrate it with the 4.0 solution? 

 

[JohnsMyName]

I'm no expert, but you should be able to calibrate with any solution that is a known variable. Most of the newer/better quality meters use a 3 point system, which is obviously best, but all that aside, calibrating closer to your target metering 3.0 - 4.0 range would likely give you more accurate readings.