Aging hot sauce

[imaguitargod]

Made a sauce last night and out of a crazy whim I've decided to age it....but don't know how to go about it. Do I just let it sit for a while? How long?

[DevilDuck]

I usually let mine sit for about two weeks to let the flavors blend.

What did ya make?

[csigi_chili_sauce]

It takes at least 2 weeks for the flavors of anything you cook and jar to really mellow out and taste the way they should. Not saying that things won't taste good right after you cook and bottle them, but there is definitely a mellowing process I have found when it comes to canning foods.

Yeah, what did you make? -Lars-

[csigi_chili_sauce]

BTW- Did you bottle and seal the sauce while it was hot?!?

[imaguitargod]

I bottled it, but did not seal......hmmm...that's probably not a good thing huh?

I made a sauce out of 16 different kinds of peppers, some garlic, salt, black peppers, red wine vinegar, vinegar, and wine.

[Intensity Academy]

Not s' good...you need to seal it while its hot. Hurry & shove it all in the fridge.

[chuk hell]

Age it in the fridge unless it's mostly vinegar like a tabasco type which can be aged room temp.

Learn to can, dude!

[DevilDuck]

Did you put it in woozies or jars?

[Pam]

Did you put it in woozies or jars?

You know, I've been woozie before, but I've never been in a woozie. Is that some sort of jar or cannister?

[DevilDuck]

Standard 5oz. hot sauce bottle. "Woozie" is short for Worcestershire.

[imaguitargod]

I placed it in a qurat jar. Turns out, it did seal itself. I placed it right in the fridge still hot and that was enough to seal it. I learned this when I tried to open it and it would open with light pressure. And the seal is down (not popped).

[texas blues]

Dude, unless you are using a mash fermentation, aging will have no bearing on the sauce itself. In fact, once in the bottle, it's much the same as any bottled product.