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How to make sauce hotter???

I just made a nice sauce with pineapples peaches vinegar water and habaneros. For 40 ounces total liquid by volume I used 6 orange habaneros. I thought this would be spicy (comes down to .75 habaneros per 5 oz woozie.) but it really is just a mild-medium sauce. There is some heat at the end of you use a lot, its more like a spicy sauce than a hot sauce. The flavor is spot on. How do I make this hotter without adjusting other ingredients? I thought maybe double the habaneros (1.5 per 5 ounce woozie) or mix in X (fill in the blank) teaspoons of ghost pepper powder? Add some red jalapenos? Thank you. I want it hot but not stupid hot and still focusing on flavor not just insane heat.
 
Hothotsauce said:
Ive been blending everything up then cooking 15 min the bottling. Does cooking it release more spiciness or can I add more peppers and taste test it prior to cook to get a good idea?
 
Cooking does decrease the heat in a sauce. When you cook the sauce some capsasicin gets released into the air. The fiance has almost banned me from making sauce in the house, because I tend to mace everyone in it.  :fireball: I would either decrease cooking time and heat or add more peppers. I mention the cooking time and heat level because if you cook it for a long time at a high heat you will definitely tame it.
 
cone9 said:
I just finished reading this thread.
Why do I now have this image in my head?
PbHXmRd.png

 
 

I completely missed this the first time through. Totally agree, although it isn't really that great of a beer. Might need a pinch of salt.
 
Ashen said:
I completely missed this the first time through. Totally agree, although it isn't really that great of a beer. Might need a pinch of salt.
Too bad the intended recipient  won't get to see it as he has taken his leave!  
 
How does one go about acquiring an inactive membership anyway - besides being a complete a??hole?
 
Yeah, Reggie...put that olive branch back in your pocket and save it for someone deserving.  That guy had a log on his shoulder.  Bet everyone/thing he touches he turns to s**t! 
 
Gotta pity the poor folks who have to work with a jerk like that.  Certainly can't be many that choose to play with him!
 
Ive been pretty happy using a little ghost powder in sauces that needed a boost lately. This year was the first time ive grown them. I only did it for a novelty more or less. Oddly i found out i like them. They dont seem to change the flavor much other than adding a nice heat boost. Even my dad got into them after trying them in a sauce i made just for him from all dried pods. He is not a big fan of the "hab" flavor but likes the ghost in smallish amounts.
 
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