chillies neutralized by vinigar?

[johngood_____]

Wanting to make my own chillie sauce, and am wondering if using normal malt
vinigar as a base, would the 'acidity' of the vinigar dilute the *hotness*
of the chillies over time? Thanks.

[sran...@gmail.com]

u know any good $ easy recepy which do not take lots of time

[George Shirley]

No. I make homemade hot sauce every year and it doesn't lose it's hotness.

[johngood_____]

"George Shirley" <gsh...@bellsouth.net> wrote in message
news:w%LIj.28296$r76....@bignews8.bellsouth.net...

Thanks. What i was going to do was to soak dried chillies in oil for a few
weeks and then add vinigar is this ok for a basic sauce?

[George Shirley]

I would avoid the oil, you might be inviting botulism into your sauce. I
make hot sauce by fermenting the chiles that have been ground up for
anywhere from one to six months. Best way to get the flavor and the heat
is just cut slits in the chiles, take off the cap (stem end), put them
in a clean bottle and pour the vinegar over them. Cap the bottle and let
it sit for a couple of weeks and you will have vinegar that has been
infused with the heat and flavor of the chiles.

[johngood_____]

"George Shirley" <gsh...@bellsouth.net> wrote in message

news:Z3NIj.11884$Q52....@bignews9.bellsouth.net...

> johngood_____ wrote:
>> "George Shirley" <gsh...@bellsouth.net> wrote in message
>> news:w%LIj.28296$r76....@bignews8.bellsouth.net...
>>> johngood_____ wrote:
>>>> Wanting to make my own chillie sauce, and am wondering if using normal
>>>> malt vinigar as a base, would the 'acidity' of the vinigar dilute the
>>>> *hotness* of the chillies over time? Thanks.
>>> No. I make homemade hot sauce every year and it doesn't lose it's
>>> hotness.
>>

>> Thanks. What I was going to do was to soak dried chillies in oil for a

>> few weeks and then add vinigar is this ok for a basic sauce?
> I would avoid the oil, you might be inviting botulism into your sauce. I
> make hot sauce by fermenting the chiles that have been ground up for
> anywhere from one to six months. Best way to get the flavor and the heat
> is just cut slits in the chiles, take off the cap (stem end), put them in
> a clean bottle and pour the vinegar over them. Cap the bottle and let it
> sit for a couple of weeks and you will have vinegar that has been infused
> with the heat and flavor of the chiles.

Thanks, but now you've got me worried. I've got chillies sitting in olive
oil all over the place here.

The chillies though were dried in a packet from the supermarket and I then
chopped them into tiny bits. Being dried like this beforehand, is there
still opportunity for botulism to get a foothold?

[Mark Thorson]

The acidity won't degrade the hot principle (capsaicin)
in chili peppers, if that's what you mean. I've made
lots of hot vinegars by steeping chilis in vingar,
and they can be quite good. I've always used Japanese
rice vinegar.

My favorite is probably dried chili negro. Good
flavor and a nice color. A distinct chocolately
flavor.

[George Shirley]

for full information on this type of thing go here:
http://www.uga.edu/nchfp/index.html

That is a food safety website sanctioned by the US government.

[Lurker]

"johngood_____" <vo...@voidacious.net> wrote in message
news:LTQIj.27427$Ff4....@newsfe5-win.ntli.net...
>
<snip>

>
> Thanks, but now you've got me worried. I've got chillies sitting in olive
> oil all over the place here.
>
> The chillies though were dried in a packet from the supermarket and I then
> chopped them into tiny bits. Being dried like this beforehand, is there
> still opportunity for botulism to get a foothold?
>

YOU SHOULD BE WORRIED!!

Dried herbs can and often do contain C. botulinum spores.
Those spores can and often do germinate and grow in oil.
Unless you have other controls on the C. bot, herbs in oil should be treated
as a potentially hazardous food with strictly controlled storage conditions
and time.
Google search on <oil herbs botulism OR botulinum> for lots of information.

BE CAREFUL. THIS PRACTICE KILLS PEOPLE!

A Lurker

[adam...@gmail.com]

Ugh, why would you even want to add vinegar to that anyway? If you try
it, let us know how it turns out.

Adam
Do something good today. Feed starving children with just a click! -
World Food Fund
http://worldfoodfund.blogspot.com/

[Grostle News]

>Wanting to make my own chillie sauce, and am
>wondering if using normal malt vinigar as a
>base, would the 'acidity' of the vinigar dilute the
>*hotness* of the chillies over time? Thanks.

Consider this in regards to your inquiry:

An old Mexican remedy for the excess of the pungent pepper-hot character
(Mex: picoso) of chili peppers is a pinch of baking soda (sodium
bicarbonate) tossed into the mouth. This procedure neutralizes acid.

From personal experience I have noticed that acidic foods tend to
increase the pungent hot property of chili peppers.

The use of vinegar as a preservative is ancient.

The chili pepper pungent quality comes from an oleoresin called
"capsaicin"). The kick from black pepper comes from the piperine
alkaloid and one of its inter-convertible isomers.

Over time, a kitchen prepared acidic chili sauce very slowly loses its
pungency. I don't know about an acidic sauce with made with black
pepper.

To preserve the robust flavor of your homemade chili pepper sauce store
it in the refrigerator and away from light.

Bon vivant!

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