Math help

[Alex]

If the assumption that 1 gram of hot sauce equals 1 mL of hot sauce then that math does sound correct for determining mg Na/5 mL hot sauce.

That said, I don't know how reliable that assumption is. Easiest way would be to precising weigh a known volume of finished hot sauce. I just tested with Tapatio and Tabasco and both sank readily in water, which means it is denser which means your mg/5mL is going to higher than your mg/mg. How much off, I have no idea (and your sauce may be less dense of course).

[RStar]

Originally Posted by Alex

If the assumption that 1 gram of hot sauce equals 1 mL of hot sauce then that math does sound correct for determining mg Na/5 mL hot sauce.

That said, I don't know how reliable that assumption is. Easiest way would be to precising weigh a known volume of finished hot sauce. I just tested with Tapatio and Tabasco and both sank readily in water, which means it is denser which means your mg/5mL is going to higher than your mg/mg. How much off, I have no idea (and your sauce may be less dense of course).

Thanks Alex! My hot sauce might not be so dense, but I am!

Yes, you are correct in that I will need to get the specific gravity for my hot sauce. This will allow the proper conversion for weight (grams) to volume (Millileter). But I'm sure, from my experience, that it is real close to 1.0 (I estimate 1.05 to 1.15). Even that little bit over 1.0 (which is water) will cause negative buoyancy enough to drop to the bottom, this is because of the solids in the vegetables and would make the final result still round out to 40mg Na/5ml hot sauce.

Oh, and my hot sauce is tastier, and hotter, than both Tapatio and Tabasco!

[Alex]

I'm sure it is. But is it better than Lizano, which I had recently in Costa Rica and has had me craving it ever since and I'm not big on such sauces.

[RStar]

Because Lizano Salsa is made of vegetables including onion, carrot, cucumber, cauliflower and peppers, and has a savory, tangy, slightly sweet flavor that is not very spicy, it can be used to add flavor like my sauces. However, it is used more as a condament like catsup or soy sauce, and not truely a hot sauce, so it differs from mine in that respect. If you are refering to the Lizano Tabasco, then it could be a close call.

[Alex]

It was just the basic Lizano sauce. But at this point in time it is hard for me to imagine that if I'm again at a table with it, that I wouldn't give up the heat for the Lizano.

Anyway, good luck on the endeavor. What are you calling it? (I was about to make fun of some of the hot sauce names out there but will be politic in case yours is similar; normally such caution wouldn't occur to me until after my foot was in my mouth.)

[RStar]

Well, my hot sauce is so good, that foot would taste fantastic!

My line is called "Bobby Caliente". The three flavors are Tequila Lime Habanero Hot Sauce, Chipotle Habanero Hot Sauce, and Habowabo Roasted Verde Sauce. The heat and fruityness of the habanero is the key, as well as roasting a lot of the veggies in the sauce. The Verde has 7 roasted veggies and gives it a deep smoky flavor! My Chipotle has cocoa for a richness that's unmatched, and the gold Tequila and fresh squeezed lime juice along with the habanero peppers is my original flavor.

A lot of sauces use "aged" peppers. They let them sit and ferment (also called rotting) that gives them a musty pungent flavor. I like to use fresh peppers, and cook them, and use lime juice rather than a lot of cheep vinegar.

And no funny names like sphinkter killer or colon cleanse. I'm not sure why they asked 4th graders to start naming the hot sauces in the first place.

[wolfy999]

I am hoping for samples.....!?

[RStar]

Originally Posted by wolfy999

I am hoping for samples.....!?

That's one thing I haven't done yet is make sample sizes. I'll give that some thought......