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-1

I use canned imported Italian plum tomatoes and add a little butter if necessary (1 teaspoon)


3

Typically, the longer tomatoes cook down, the more tart they become. You can add sugar to counter this. Add a small pinch at a time, tasting after each addition, until you have the taste you want. Remember, you can always add more but you can't take it out.


1

There may not be a proper seal on a portion of the can and enchilada sauce is acidic so; it most likely ate through the can (be it steel, aluminum or tin) which can make it taste like the can. Doesn't mean it was bad just not very tasty.


0

It's because the enchilada container was mis-labeled at the factory :) All kidding aside, if you purchased a sauce in metal cans instead of glass jars you may have picked up added flavors.


1

It's possible that the sauce is 'schaschlik sauce'. It's a tomato-based sauce, with an interesting mix of spices. You can find it in the US labeled as 'curry ketchup'. There are a few companies that bottle it, and lots of variety -- there are some that are quite spicy (eg, the Hela Extra Hot. If you search online, you can find recipes for it. You can ...


-1

There are different ways of making hot sauce. First you need to be clear, was it salty or sweet? 1) Salty hot sauce: hot sauce, ketchup, cumin power, coriander powder, ginger/garlic paste,salt, pepper. (But your sauce doesn't look so spicy or thick) 2) Sweet hot sauce: hot sauce, bbq sauce, very little ranch, mustard sauce.


3

Hoisin has a few primary flavors: salt, sweetness, and umami. If it's a significant part of a recipe, leaving it out isn't really an option; you'll notice the lack of all three of those. If you can find a fermented soybean paste that has less salt, that'd be the closest substitute, possibly with some added sugar. Otherwise, you'll have to look for other ...


0

Unfortunately, Hoisin sauce is one of these Asian ingredients that is always salty, whether you choose brands like Lee Kum Kee (more processed) or Koon Chun (more raw). If it is included into a sauce which has many more ingredients, where Hoisin doesn't bring too much character into it, and I've seen a lot of those, I would just skip it. If not, you can ...


3

As Max points out, emulsifiers work by allowing two normally incompatible ingredients to mix. There are different ways that emulsifiers do this. Lecithin, probably the most common emulsifier, can do this because its molecule has a water-binding end and an oil-binding end. Hydrocolloids, like xanthan gum, can also have emulsification properties, but they work ...


4

Emulsifier will make two or more element blend together, for example the egg in the mayonnaise recipe will act as an emulsifier. A thickener will simply make something thick, as you wrote, cornstarch is a thickener. Personally, I would use neither cornstarch or xanthan gum in a chill sauce; seems to me that it is a shortcut instead of letting it cook down ...



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