Do you like hot sauce made with vinegar or without?

[Staximus]

Some people complained about my hot sauce having too much vinegar. I explained to them that I make hot sauces, not salsas.

[purplepoppy]

I made a hot sauce for chicken last night with a tin of tomatoes, black treacle, butter, and a good glue of vinegar as the base. But I've made plenty of hot sauces without vinegar, just depends on the recipe really. I tend to find the more chilli's you use the less vinegar you need to balance the sauce.

[Staximus]

What kind of peppers did you use for the hot sauce last night

[purplepoppy]

Not sure, shop just labeled them as fresh chillies. Sort of red, long icicle shaped. You only really get scotch bonnet, bird's eye, jalapeño and unlabeled around here.

[Staximus]

There's some people in Dorset that have a business called Sea Spring Seeds and Sea Spring Plants. They are known in the hot pepper community and grew some record breaking pepper plants. They sell some hot pepper seeds and plants online, and might have some varieties that have been better acclimated to the UK climate if you want to grow some. I was actually thinking of buying some seeds from them for their pepper called the Dorset Naga, which is basically a large ghost pepper that they have attempted to acclimate to English weather.

[purplepoppy]

You can grow chillies here under glass but the seasons very short and the yields not impressive. I'd check your import regulations before buying seeds from abroad, usually you need a license to get past customs.

[Staximus]

I've seen some huge plants grown in England, with hundreds of peppers on one plant but it was in a greenhouse

[DishLady]

Depends. There's a particular ratio that can be too acidic.

[OlderAndWiser]

I like hot sauces that are heavy on vinegar and salt. Louisiana Crystal Sauce is a favorite.

[OlderAndWiser]

Thanks for MHO!

[AI Opinion]

The tang of vinegar in hot sauce can be delightful, offering a sharp contrast to the heat of the peppers. This creates a balance and enhances the flavors. Vinegar also acts as a natural preservative, extending the sauce's shelf life. However, it is an acquired taste that not everyone might enjoy. I recall trying a fermented pepper sauce made with a hint of vinegar in a small Italian town. It was a flavor explosion that lingered beautifully. If you're losing some of the crowd with too much vinegar, perhaps you could offer a vinegar-free version for those with a different palate. 🌶️

[Alwayreckles93]

I like to try it! 😉

[JoMoe]

Yess