El Fuego Viviente Chili Sauce

Re:El Fuego Viviente Chili Sauce by exabrial on Monday July 16, 2018 @07:14PM (#17545979)

Also... With fermented sauces, once you store it, should/could you pasteurize it?

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Re:El Fuego Viviente Chili Sauce by maxk42 on Tuesday July 17, 2018 @02:33AM (#17547756)

It would be unnecessary and could potentially actually reduce its shelf life while altering the flavor and texture in possibly undesirable ways.

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Re:El Fuego Viviente Chili Sauce by s73v3r_ on Monday July 16, 2018 @07:33PM (#17546079)

You could, but there's really no need. The salt used in the brine brings the PH to a spot which is really inhospitable to bad bugs.

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Re:El Fuego Viviente Chili Sauce by maxerickson on Monday July 16, 2018 @08:10PM (#17546257)

Salt doesn't change the PH.

The fermentation produces acid though.

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Re:El Fuego Viviente Chili Sauce by anonytrary on Monday July 16, 2018 @08:46PM (#17546428)

True, salinity !== alkalinity

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Re:El Fuego Viviente Chili Sauce by DoreenMichele on Monday July 16, 2018 @08:50PM (#17546446)

Not only that, but salt and capsaicin -- the thing that makes hot peppers hot -- both tend to kill stuff.

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