How to preserve spiciness in homemade hot sauce?
I just started making my own chile sauces and the first day I had it it was incredibly hot, but the next day it wasn’t so much. I didn’t keep it in the refrigerator because I know that can dull Capsaicin, do you guys know of any way of preserving the heat?
By the way, there is the ingredient list (approximately):
3 cloves garlic
7 dried ancho chiles
1 tbsp toased cumin seed
6 pickled habeneros
1/2 cup white vinegar
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2 comments a “How to preserve spiciness in homemade hot sauce?”
i like the recipe ,the only thing is that not all the right stuff is FRESH!
when you add any vinegar or acids (lime/lemon ) you dull the heat in the chiles .
anyway the chile itself will ferment in time and the true heat will evolve creating a vinegar such as the tabasco /with the help of some salt and heat (fire-wise) use fresh and season to an above taste. ?
your problem is you are using preserved, not fresh peppers. Using fresh peppers will make a world of difference in tour hot sauce. Never use dried or pickled peppers for a hot sauce, always use fresh.
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