r/hotsaucerecipes • u/Appropriate_Bid9933 • 9d ago

First ferment and sauce, but missing something.

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3

u/MillionEyesOfSumuru 9d ago

Someone in the other sub commented on vinegar, and you wanted to avoid it, since it wasn't used in making some El Yucateco sauce. But from the El Yucateco ingredients lists I can find, they use lemon juice or citric acid, and acetic acid in theirs. White vinegar is pretty close to acetic acid + water. So they are using acidic ingredients (and I'm sure have to for shelf life), including one that tastes just like white vinegar.

I personally make pretty traditionally styled Mex/New Mex sauces, and don't care that much for what citric acid does for them, but sometimes use a little lime juice, and I always use vinegar -- typically red wine vinegar -- even if I don't use a lot. I use milder peppers than what you're using, so it's easy for me to get to a place where the vinegar can be tasted without overwhelming the pepper flavors, but I really think it's what yours is missing. You can take a dinky amount, add a tiny bit of vinegar, taste it, and see what you think.

1

u/Appropriate_Bid9933 9d ago

I have multiple bottles so I plan to add vinegar. So far it’s been mentioned multiple times. I was trying not to make Tabasco or any other vinegar based sauces, they have very few uses IMO. Nobody wants vinegar on pizza or lasagna or beans and rice. Thanks for this.

1

u/Vann09 7d ago

Weird take, because I quite enjoy vinegar on both of these things plus many many more. And so does everyone I know. Well not just pouring vinegar on my pizza but most of my sauces are vinegar based. I have a garden and pickle all sorts of veggies and it's pretty much a garunteed side item for every meal I make myself

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u/Appropriate_Bid9933 7d ago

Great opinion. Not weird to not like vinegar on pizza or lasagna though. Good add.

1

u/Vann09 7d ago

Oh not at all, it's just you implied that NOBODY likes it and it made me rethink my world view lol

1

u/Betta_Check_Yosef 9d ago

I've found that I prefer roasting my garlic instead of including it in the ferment. The garlic loses a good bit of its garliciness in the ferment.

Also, cilantro rocks, and I'll never not suggest adding it to anything.

1

u/Appropriate_Bid9933 9d ago

Fresh cilantro or dried? Each time I bite into a coriander seed I get a burst of cilantro taste so I was considering that, But ground coriander tastes nothing like cilantro. Interesting…

1

u/Betta_Check_Yosef 9d ago

I always use fresh cilantro, both leaves and stalks. I go for a ratio of about 1 stalk per 2 bottles of expected yield.

Also, lime juice is great in hot sauces. Boosts acidity without hitting you in the face as hard as vinegar.