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by indoordin0saur
689 days ago
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Ah, I forgot a step. I think this is very common when it comes to making hot sauces but after boiling/pasteurizing, you add a lot of vinegar. This should raise the PH well beyond what botulism can handle and just generally preserves the hot sauce. By volume it has to be at least like 20% vinegar. Some people leave their sauces "live", meaning they don't boil and might not even add much vinegar (common with sriracha) but I don't trust myself to leave out those two steps. Plus, I'm usually going for a tabasco type sauce and vinegar is a key part of the flavor. |
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