Found that aging hot sauce in the basement for 6 months really changes the flavor profile

I had a batch of fermented jalapeno sauce that was super sharp and harsh after the first month... I forgot about a bottle in the back of a shelf and cracked it open last week and it was way smoother and deeper tasting. Has anyone else noticed a big difference just from letting their fermented stuff sit longer?

2 comments

2 Comments

luna_clark381mo ago

100% agree. I left a bottle of my habanero garlic sauce in the back of the fridge for about 8 months and when I finally tried it, the burn had mellowed way out and the garlic flavor was way more rounded. The raw bite was completely gone, just a real smooth heat that built up slow. It almost tasted like a different sauce altogether.

tara7451mo ago

Nah, I like my sauce sharp and angry, not old and tired.