I'm hoping someone can help me with my hot sauce recipe. I've been making
sauces for a couple of years now (for personal consumption only). I start
by soaking some chiles (I've tried it with many varieties) in a mixture of
rum and vinegar. Then I add some garlic, lime juice, and various spices
and puree the whole mess before cooking it down to the desired
consistency. I often experiment and add other ingredients depending on my
mood and what's available, but I digress.
The flavor of my sauces has been better than most that I've bought.
However, I'm beginning to dislike the taste that the vinegar imparts on my
final product. The reason I use it in the first place is to boost the
acidity of the sauce so it will resist spoilage.
Is this really necessary, and if so can anyone suggest other natural
preservatives (other than salt) that I can add to my sauce that will not
affect the flavor so profoundly?
Any suggestions will be WARMLY received.
TIA and stay chile,
-- Ray Dawson