jave36
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I think white vinegar is the standard, but no reason you couldn't play around with other types. Lemon isn't quite as acidic as distilled vinegar, and it's got a sweetness to it, but it'll add another flavor dimension for sure, especially if shelf life isn't an issue.Thanks, jave! I used a good bit of lemon. Maybe that would accomplish the same thing? I made a tiny batch: about an inch and a half in one of those little one-serving smoothie-makers. It won't be here long enough to go bad. But I'm thinking, after you said that, that a few drops of balsamic might be a good flavor addition. I suppose apple-cider vinegar is the standard in hot sauce.
Other than lemon and zest (I'm on a big lemon kick): a peeled small mandarin, a touch of tart cherry juice, and a few grapes. Olive oil will be added at time of serving to maximize its pungency. I'm basically just f---ing around.
Do you make hot sauce?
I do not, but my brother had a local artisan hot sauce brand for a while that he did pretty well on, so I've learned about it indirectly.


