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Dave:
I have been making hot sauce for about 2 years and have read your Hot Sauce Bible. I use a ‘Red Savina’ base product from a fine producer in Indiana. Without going into the ingredients of the recipe I would like to tell you my basic steps. 1) Puree then Age/ferment the pepper base, 2) Mix with vinegar roasted red bell peppers etc. 3) Cook on the stove at high heat for several minutes to kill any bacteria. 4) Hot bottle. Now the sauce is a decent product with good consistency but I am really trying to take it to the next level of quality and flavor. From reading about Montezuma brands I know for instance they not only age the mash but age the sauce. Basically I would like to konw if there is something inherently wrong or missign or maybe I am missing from my process? If not I will just keep working the recipe….
DD
DD:
From your description, it sounds like you are using the right methods. You might try lime juice instead of vinegar to add more fruity notes, and you might experiment with adding some spices (small amounts).
Dave
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