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Posted this in general questions, but no answer really. I've just bottled some Louisiana style hot sauce I've had aging for two years now. I'm afraid some light got to it, which resulted in the color being not as bright red as I'd like - more of a brownish red like old Tapatio. The sauce tastes good, but it has a distinctly ketchupy smell to it that I wasn't expecting. I'm unsure if this is due to the light damage doing something to the pepper oils (kind of like skunking in beer), or if there was some sort of fermentation that happened, or if it was because I used a different variety of peppers than I normally do. Does anyone have any thoughts? The recipe was a mixture of red jalapenos, thai bird chiles, fresno chiles, and tobasco chiles, rough chopped and boiled in salty vinegar for 5 minutes or so, then put into the jar and forgotten about until now.
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Sep 1, 2015 18:59
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| # ¿ Apr 24, 2024 04:43 |
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Iodine solution
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Sep 3, 2015 13:55
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BraveUlysses posted:This poo poo fuckinnnnn OWNS Is that like Nando's the piri-piri chicken place?
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Oct 27, 2015 05:56
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