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Old 04-15-2009, 01:44 AM   #11
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Question: can these sauces marinate in a jar/container in a warm environment or should they be refrigerated?
It depends on a few factors but mainly 2. Did you cook it and if so was the pH around 4? 4 is considered your safe zone where nothing really grows in it and cooking it helps to kill what's already in there.

Other factors are ingredients. Did you use vinegar (that also extends shelf and 98% of sauces have a decent amount in there), is there fruit (primarly fruit based sauces have a slightly shorter shelf life).

When it comes to home made sauces, as a rule I always refridgerate when they haven't been opened yet. Professional store baught sauces can sit on the shelf if still sealed. But in both cases, you should always refriderate after opening. Plus I've found that colder sauces have a better taste.
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Old 04-15-2009, 10:33 AM   #12
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Any suggestions for a good jalapeno hot sauce? I tend to slather sauces onto stuff, and I find jalapeno sauce has the perfect spicy/flavor combo. I lurve that stuff Tabasco puts out, but I'd love to make it in bulk for cheaper.

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Old 04-15-2009, 04:37 PM   #13
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Has anybody played with a pepper mash as in a Tabasco style sauce? I've done a little research, but mostly just found other people playing with ideas. Some have used yeast, others take a more sauerkraut-ish approach with lactic acid bacteria - even using sauerkraut juice as a starter of sorts. This lets them get the acidity needed without adding vinegar - they claim the lactic acid gives it a smoother flavor.

I know it's possible to buy pepper mash, but that takes some of the fun out of it.

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Old 04-15-2009, 04:45 PM   #14
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http://www.homebrewtalk.com/f56/hot-...-sauce-109214/

That's a good discussion. I am hoping to make hot sauce for the first time this summer.
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Old 04-15-2009, 05:39 PM   #15
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It depends on a few factors but mainly 2. Did you cook it and if so was the pH around 4? 4 is considered your safe zone where nothing really grows in it and cooking it helps to kill what's already in there.

Other factors are ingredients. Did you use vinegar (that also extends shelf and 98% of sauces have a decent amount in there), is there fruit (primarly fruit based sauces have a slightly shorter shelf life).

When it comes to home made sauces, as a rule I always refridgerate when they haven't been opened yet. Professional store baught sauces can sit on the shelf if still sealed. But in both cases, you should always refriderate after opening. Plus I've found that colder sauces have a better taste.
After I am done cooking it to a boil I immediately can it and then add again to boiling water bath to make sure they get/stay hot enough to seal properly and then store in the basement. I have never had any spoilage or gotten sick and have aged them there for years at a time.
Most sauces I make are pure peppers sauces, just hot peppers; vinegar and salt, but sometimes add onion, garlic, maybe carrots, whatever, but for the most part we just like pure pepper.
I have made a green jalapeno sauce using unripe peppers and a red jalapeno using ripe peppers, there is a different taste to me but both good.
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Old 04-15-2009, 06:11 PM   #16
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Originally Posted by EvilTOJ View Post
Any suggestions for a good jalapeno hot sauce? I tend to slather sauces onto stuff, and I find jalapeno sauce has the perfect spicy/flavor combo. I lurve that stuff Tabasco puts out, but I'd love to make it in bulk for cheaper.
Keep in mind green Jalapenos are unripened and they taste a heck of alot better when ripened (sweeter and hotter).

For a green Jalapeno sauce Just use the recipe I posted previously, take out the beer, add more tiquila, and use about 10-12 Jalapenos.
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Old 04-15-2009, 06:51 PM   #17
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Keep in mind green Jalapenos are unripened and they taste a heck of alot better when ripened (sweeter and hotter).

For a green Jalapeno sauce Just use the recipe I posted previously, take out the beer, add more tiquila, and use about 10-12 Jalapenos.
I went back and re-read you process and it seems you strain nothing or are you just leaving out what would maybe be obvious? Doesn't it come out more like a salsa then a sauce?
In another thread I explained in great detail my process and my goal is to get a consistency of the stuff you buy in shaker bottles like Tabasco, but I also make it thicker for wing sauce but still strain out everything. Not saying I haven’t made stuff like you describe for putting on tacos and stuff but I wouldn't call it a sauce.

Of course I am not being a critic, I just love discussing this topic and learning from others. I grow all my hot peppers too and most all from seed.
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Old 04-15-2009, 07:01 PM   #18
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So how about something like a homemade HopSauce? Maybe a nice American Hops with lime, cilantro, and jalapenos?

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Old 04-15-2009, 07:19 PM   #19
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So how about something like a homemade HopSauce? Maybe a nice American Hops with lime, cilantro, and jalapenos?
Not me but I am sure some people might like it.

1) Don't like cilantro
2) Don't like highly hoppped beer

Fresh cilantro to me is like putting mint on my food, don't like it. I love mexican food though but once in a while I order something that has it and if possible I will pick it off.
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Old 04-15-2009, 11:31 PM   #20
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So how about something like a homemade HopSauce? Maybe a nice American Hops with lime, cilantro, and jalapenos?
Have you ever actually put a hop in your mouth? It will make your tongue numb.
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