Hot sauce is such a delicious and tangy condiment that adds great flavor to any meal. From its introduction as a condiment over 200 years ago it has been thought of as a naturally flavorful condiment. The recent expansion of ingredients to make gourmet and exotic hot sauce recipes has created the need for some preservatives to be added but there are also many natural preservatives to use in a hot sauce recipe that can add to the shelf life.
Vinegar is a natural preservative for any hot sauce recipe. Other ingredients that can increase the shelf life of hot sauce are salt, sugar or dried ingredients. Processes that use a natural procedure to preserve a hot sauce are fermentation, pasteurization, and refrigeration.
Ingredients that allow preservation of hot sauce
Gourmet hot sauce has come a long way since Louisiana Style Hot Sauces were introduced over 200 years ago. Recipes use exotic ingredients that need to have preservatives added but there are still natural ways to preserve hot sauce in ways it was originally done.
| Natural preservatives for hot sauce | ||
|---|---|---|
| Pros | Cons | |
| Vinegar | Preserves | Strong flavor |
| Citrus | Unique flavor | Adds sourness |
| Salt | Easy to use | Take over flavor |
| Sugar | Adds great flavor | Thickens sauce |
Vinegar
Add vinegar to your hot sauce at a ratio of at least 1 part vinegar to 3 parts chili peppers and other ingredients. White vinegar, apple cider vinegar or wine vinegar all work well. The acidity of the vinegar inhibits the growth of bacteria and molds. Other liquids will act similarly to vinegar…read 9 Vinegar Substitutes For Hot Sauce.
Vinegar is a natural preservative that inhibits the growth of bacteria that can spoil a hot sauce. The acidity of the vinegar helps preserve the sauce because they generally have a low pH. Read here for other types of vinegar to use in a hot sauce recipe.
Salt
Salt acts as a natural preservative by dehydrating bacteria and creating an inhospitable environment for growth. Add at least 1 tablespoon of salt per quart of hot sauce. Kosher salt, Himalayan pink salt and pickling salt work well. Read more on The Positive and Negative Effects of Salt in a Hot Sauce Recipe.
Sugar
Sugar binds water molecules, making them unavailable to support microbial growth. Add 2-3 tablespoons of sugar (white sugar, brown sugar, honey or molasses) per quart of hot sauce. There are many things that sugar does to hot sauce and many varieties that can affect the natural preservation. Read 7 Things That Sugar Does To Hot Sauce.
Sugar is a natural preservative that works by binding water molecules, making them unavailable to support microbial growth. You can use white sugar, brown sugar, honey or molasses but read here for the many types of sugars used to make hot sauce.
Processes that preserve hot sauce
Preserving a hot sauce is not just all about the ingredients but also includes how a hot sauce is made, or the process.
| Processes that preserve hot sauce | ||
|---|---|---|
| Pros | Cons | |
| Refrigerate | Extends shelf life | Adds costs |
| Ferment | Tangy flavor | Long process |
| Sterilize | Prevents bacteria | Doesn’t add preservation |
| Use dried chilies | Use any time | Lacks a fresh flavor |
| Bottle in sterile jars | Prohibits bacterial growth | Additional processing time |
| Pasteurize | Easy | Could change recipe |
Refrigerate
Refrigerating your hot sauce will slow the growth of bacteria, yeasts and molds no matter what the ingredients are. Refrigerated, a homemade hot sauce can last 2-3 months. Read more here for Your Answers To A Refridgerated Hot Sauce.
Storing your hot sauce in the refrigerator will slow down the growth of bacteria, yeasts and molds but it will also add extra costs in the form of equipment, storage, and shipping.
Ferment
Fermenting your hot sauce by adding a culture starter and letting it sit in an airtight container creates lactic acid, which acts as a natural preservative. A fermented hot sauce can last 6-12 months. Check out this article to Finally Understand the Fermentation Process.
Sterilize
Briefly boiling the finished hot sauce kills any bacteria, yeasts or molds present. Let cool, then bottle and refrigerate. A sterilized hot sauce can last 6-12 months. However, this can also affect the consistency, flavor, and color of a hot sauce.
Use dried chilies
Drying some of the chili peppers before blending them into the sauce removes moisture and creates an inhospitable environment for bacteria. Dried chilies can last 6-12 months. This process can add preservation to a hot sauce whether you are using natural liquid preservatives like vinegar and citrus juice.
Bottle in sterilized jars
Use sterilized bottles or jars and fill them while the sauce is still hot. Seal the jars according to canning instructions. Properly canned hot sauce can last 6-12 months unrefrigerated.
Pasteurize
Heating the bottled hot sauce in a water bath to 160 F for 10 minutes, then cooling and refrigerating. Pasteurized hot sauce can last 4-6 months. This is a common practice for hot sauces that contain milk, cream or butter in their recipes.
Hot sauce without preservation
Making hot sauce without any preservation methods of preserving ingredients means it will only last a short time before spoiling. Methods of pasteurization and refrigeration may be needed but this can alter a natural homemade flavor. Some tips for a fresh homemade hot sauce without preservatives:
| hot sauce without preservation | ||
|---|---|---|
| Pros | Cons | |
| Use within 1 week | Stays fresh | Short shelf life |
| Use higher acidity peppers | Adds preservation | Supply is limited |
| Add citrus juice | Prevents bacterial growth | Changes a recipe |
| Wash and sterilize | Helps prevent bacteria | Extra step |
| No dairy or fresh herbs | Prohibits some bacteria | Need additional processing |
Use the hot sauce within 1 week
Without preservatives like vinegar, salt or refrigeration, homemade hot sauce will only last about 1 week before bacteria growth causes it to spoil. Use the sauce quickly or freeze any leftover portions.
Choose chili peppers with high acidity
Peppers like habanero, Thai chili and cayenne have higher acidity, which helps inhibit bacterial growth slightly. Still, use the sauce within 1 week.
Add lime or lemon juice
The citric acid in lime and lemon juice helps boost the acidity of the sauce and slows spoilage. Add the juice from 1-2 limes or lemons per quart of hot sauce. Use within 1 week.
Wash and sanitize all equipment
Wash all chili peppers, utensils, cutting boards, knives, and other tools thoroughly before making the hot sauce. Sanitize jars or bottles before filling. This helps minimize bacteria contamination to start with.
Do not include dairy or fresh herbs
Ingredients like dairy, fresh cilantro or other fresh herbs provide unique hot sauce recipe possibilities but they also need additional process or ingredients for preservation.
Is fermentation the same as preservation?
Fermentation is a type of preservation method that uses microorganisms like bacteria and yeast to break down sugars and produce lactic acid, which acts as a natural preservative. Fermentation can be used to preserve a variety of foods, including hot sauce.
During fermentation, the microorganisms consume the sugars in the hot sauce and produce lactic acid, which lowers the pH of the sauce and inhibits the growth of harmful bacteria. This process can also enhance the flavor and aroma of the hot sauce, creating a unique and complex taste.
So, to answer your question, fermentation is a type of preservation method that can be used to preserve hot sauce. It is a natural and effective way to extend the shelf life of homemade hot sauce without using chemical preservatives.
Other methods of preserving: freezing
Freezing hot sauce is a great way to preserve it for longer periods of time. Under the right conditions freezing can keep a hot sauce fresh for months. Here are some tips for freezing hot sauce:
Allow the hot sauce to cool completely before freezing
Transfer the hot sauce to a freezer-safe container. Glass jars or plastic containers with tight-fitting lids work well. Leave some headspace at the top of the container to allow for expansion during freezing.
Label the container with the date and contents
Labeling does not allow a hot sauce to be preserved any longer but it will certainly allow you to use it before it spoils.
Freeze the hot sauce for up to 6 months
Frozen hot sauce will still be safe to eat after 6 months, but the quality may start to decline.
Thaw the hot sauce in the refrigerator overnight before using. Do not thaw at room temperature, as this can promote bacterial growth.
Once thawed, use the hot sauce within 1-2 weeks
Do not refreeze thawed hot sauce.
Freezing hot sauce is a great way to preserve it for longer periods of time without using any preservatives. Just make sure to follow these tips to ensure the best quality and safety.
Preserving hot sauce with chemicals
Chemical preservatives like sodium benzoate, potassium sorbate, and calcium propionate are commonly used in commercial hot sauces to extend their shelf life, but they require precise measurements and handling to ensure safety. Many of the common preservatives used to make hot sauce are man-made but found naturally from plants or other sources.
Using chemical preservatives in homemade hot sauce can be risky, as it can be difficult to measure the correct amount and ensure that it is evenly distributed throughout the sauce. Additionally, some people may have adverse reactions to chemical preservatives, and it is important to be aware of any potential health risks.
Instead of using chemical preservatives, it is recommended to use natural preservatives like vinegar, salt, and sugar, or to use preservation methods like refrigeration, fermentation, sterilization, drying, or canning. These methods are safer and more accessible for home cooks, and they can still provide a safe and effective way to preserve homemade hot sauce.
Interesting article but what about clean space, plant based preservatives?