They don’t usually “go bad” except for mold. Then, they’ll develop black spots in the flesh, and/or the area around the stems grows white’n’fuzzy. And even then, you can cut out the “bad parts” harmlessly. One or the other will happen before they get shrivelly.
I had these over a week and they’re still looking quite good as of last night, but I don’t want to wait ’til they’re already going bad.
Eww. Anything with vinegar is a definite turn-off. I don’t even like tabasco for that reason.
I was wondering if just slicing/mincing in oil would be enough, or if it has to be heated/cooked at some point.
Heat from frying ’em before tossing in some eggs definitely kills a lot of the heat and just leaves a nice warm glow instead (which ain’t bad, as it still imparts a nice flavor), so that kinda defeats the purpose of keeping whole peppers.
I guess it’s probably possible to make a vinegar free hot sauce, but it won’t keep well or taste as good imo. I don’t want the vinegar to be super forward, but it’s going to be in virtually any hot sauce you’re likely to see for sale. 15 of the 15 bottles I have on hand list it as an ingredient.
I make my own when I can. I use El Pato Japaleno Salsa ( I don’t care for vinegar-based hot sauces/salsas) or something similar and add my own chilies to it, either dried or fresh. Seal the container and let it sit for a couple days, shaking it every so often. I like it very hot so I grow my own. I grew ghost peppers in 2018, and some Trinidad Scorpions last year. Each over 1,000,000 SHU’s. The ghost peppers don’t taste great, but the Trinidad Scorpions do and are hotter, but the heat is different. They don’t last long though and go bad in a week or two.
Thanks. Both of those are actually on my list to try when I see them. Saw Valentina Black the other day but they only had the huge 34oz and I wasn’t ready to commit. It does appear to have vinegar listed as an ingrediant though btw.
Tapatio interestingly does not have it, but does list acetic acid, which is the most concentrated compound in… vinegar.
Yeah that’s good to know on those two, will try to pick them up soon.
I’m generally fine with vinegar, but don’t want it to be the first or only thing I taste in my hot sauce. All of the bottles I’ve picked up recently seem to strike the right balance where it’s there as a preservative and provides some tang, but is restrained enough to let the peppers and other ingrediants shine.
My favorite store bought sauce has been Nando’s Peri Peri Garlic
I don’t mind vinegar in my sauces but Tobasco and most buffalo sauces are definitely more vinegar than I like. I do wish I could find more savory like hot sauces locally in store.