Best Vinegars for Hot Sauce
White vinegar is ideal for hot sauce. It’s inexpensive and has a neutral yet strongly acidic flavor. Vinegar adds flavor, allows preservation, increases quantity, and has a distinct taste. Be careful not to add too much vinegar because it can dominate flavor. Vinegar brings the pH level down to extend shelf life due to acidity. Hot peppers should be the main ingredient, not vinegar.
You can try apple cider, malt, or red wine vinegar for unique flavors. Any 5% acidity vinegar will work for taste and preservation. While white vinegar is common, get creative. For example, PepperNutz Caribbean Rum Hot Sauce pairs an apple cider vinegar base with peppers, pineapple, mango and rum. It has nice depth, heat and acidity.
Using Different Vinegars in Hot Sauce
I’ve infused coffee grounds and tried malt vinegar for the first time in a hot sauce. It had a really forward flavor with heat at the end. I’m infusing vinegars with spices too.