RE: [CH] Best Vinegar for Hot Sauces...

enkantare@mindspring.com
Tue, 22 Jun 2004 15:01:43 -0400 

Thanks Jime... I did get your message.. 

Unfortunately.. right after I had already strained the mash
from the vinegar...  Im letting it sit for a while...  I did
taste it while it was in the pot still..  and it did taste
very vinegary..  but who knows.. maybe it wont.. I should have
known better I guess...  Ill try it tonite and see how it tastes
today...  I think I made alot of mistakes though... because I
kept looking at the amount of fluid in with the mash.. and thinking
it wasnt enough, etc.. so I added more vinegar.. also.. I think with
Chipotle.. i prolly shoulda used Apple Cider Vinegar too..  here's
waht i did...

1 lb  Chipotle
7 c   White Distilled Vinegar
3 tbl Kosher salt
1 tbl Garlic Powder

I meant to buy an hab or two to add to the mix.. but I forgot it at
the farmers market and didnt think about it till I got home.  

Im sure I will NOT be pleased with the result tonite...  I almost
tried it on my eggs this morning... but then I thought about what
that strong vinegar taste would be like on my eggs.. especially if
it didnt have all that wonderful flavor that chipotle's  have.  

now.. if I only had a wooden barrell to age the peppers in... 

<pinch>  time to wake up..

Woody

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of
jim@wildpepper.com
Sent: Tuesday, June 22, 2004 2:54 PM
To: Peter G
Cc: Chile-heads@globalgarden.com
Subject: Re: [CH] Best Vinegar for Hot Sauces...


We'll try again, here.  For the record though, some of us evil corporate
types DID try to answer :-)  Here's the original message-


Yes- there is a BIG, BIG difference in the various vinegars.  Not only
in their relative strengths, but also mainly in their flavor.  White
distilled can be a bit harsh.  Apple cider is mellower and has a much
better flavor, IMHO.  Better still is balsamic, but that can be
expensive!  You can also get a whole range of flavored vinegars like
tarragon, anise, etc.

The best thing about being a hot sauce maker is playing around and
seeing what works :-)

I also wouldn't strain the sauce.  Consider what it is you'd be
straining out- most of what gives the sauce the flavor.  Strain too much
stuff out & you end up with a marginally flavored, spicy vinegar... kind
of like Tabasco ;-)

-Jim C
Mild to Wild(R)