Problem #1: Sauce is Too Hot

Symptoms

Unbearable heat, burning sensation, no enjoyable flavor—just pain

Causes

• Too many hot peppers
• Used superhot peppers (ghost, reaper)
• Included pepper seeds and membranes
• Insufficient dilution ingredients

Solutions

1. Add more base: Double vinegar and add 1-2 tablespoons sugar to balance
2. Include fruit: Blend in mango, pineapple, or tangerines to mellow heat
3. Add vegetables: Roasted red peppers or carrots dilute heat
4. Increase acidity: More vinegar reduces perceived heat
5. Mix with mild sauce: Blend 50/50 with bell pepper sauce

Prevention

Start with fewer peppers than recipe calls for. You can always add more, but you can't remove heat once added.

Problem #2: Sauce is Too Mild

Symptoms

No kick, tastes like salsa, disappointing heat level

Causes

• Used mild pepper varieties
• Removed all seeds and membranes
• Too much dilution (vinegar, fruit)
• Cooked too long (heat degrades capsaicin)

Solutions

1. Add hotter peppers: Blend in 2-3 habaneros or cayenne
2. Include seeds: Blend in reserved seeds for instant heat boost
3. Add cayenne powder: 1 teaspoon at a time, taste between additions
4. Use hot pepper flakes: Steep crushed red pepper in warm sauce 10 minutes
5. Reduce sauce: Simmer to concentrate flavors and heat

Problem #3: Sauce is Too Thick

Symptoms

Paste-like, doesn't pour, clogs bottles, hard to shake out

Causes

• Not enough liquid (vinegar, water)
• Over-reduced during cooking
• High-fiber ingredients (too much pulp)

Solutions

1. Add vinegar: 1/4 cup at a time until pourable
2. Add water: If vinegar flavor is already strong
3. Strain: Remove excess pulp through fine-mesh sieve
4. Re-blend: Process longer for smoother texture

Like Weaksauce's consistency, aim for pourable but not watery.

Problem #4: Sauce is Too Thin

Symptoms

Watery, runs off food, no body, looks like juice

Causes

• Too much vinegar or water
• Over-strained (removed all pulp)
• Very juicy peppers or fruit

Solutions

1. Reduce by simmering: Cook uncovered until thickened (15-30 minutes)
2. Add pulp back: Don't strain, or strain less aggressively
3. Add roasted peppers: Blend in extra peppers for body
4. Cornstarch slurry: Last resort—mix 1 tsp cornstarch with 2 tsp water, simmer 2 minutes

Problem #5: Sauce Separated in Bottle

Symptoms

Clear liquid on top, solids settled at bottom, looks unappetizing

Causes

Natural separation—this is NORMAL for homemade sauce without emulsifiers or thickeners

Solutions

1. Shake before use: This is expected—shake vigorously
2. Blend longer: For future batches, process until very smooth
3. Add tiny bit of xanthan gum: 1/8 tsp per cup prevents separation (optional)
4. Accept it: Natural sauces separate; this doesn't affect safety or taste

Note: Commercial sauces use stabilizers. Separation is a sign of real, homemade sauce.

Problem #6: Sauce Tastes Bitter

Symptoms

Unpleasant bitter aftertaste, harsh flavor

Causes

• Burnt peppers during roasting
• Cooked too long or too high heat
• Used white pith from citrus
• Old, oxidized peppers

Solutions

1. Add sweetness: 1-2 tablespoons sugar or agave
2. Balance with acid: More vinegar can mask bitterness
3. Dilute: Add fresh batch and blend together
4. Strain aggressively: Remove all solids and charred bits

Problem #7: Mold Growing in Bottle

Symptoms

Fuzzy growth, discoloration, off smell

Causes

• Insufficient acid (vinegar) content
• Unsterilized bottles
• Contamination during filling
• Storage at room temperature too long

Solutions

DISCARD IMMEDIATELY. Do not try to save moldy sauce.

Prevention

1. Use minimum 15% vinegar content
2. Sterilize bottles by boiling 10 minutes
3. Fill hot sauce into warm bottles
4. Refrigerate after opening (or always)
5. Use clean spoon—never pour directly on food then back to bottle

Problem #8: Sauce Lost Heat Over Time

Symptoms

Sauce was hot when fresh, now tastes mild

Causes

Capsaicin degrades with heat exposure and time

Solutions

1. Store in refrigerator: Cold slows degradation
2. Keep away from light: UV breaks down capsaicin
3. Make smaller batches: Use within 3-6 months
4. Freeze portions: Maintains heat better long-term

Problem #9: Color Changed

Symptoms

Red sauce turned brown, green sauce turned olive/brown

Causes

Normal oxidation—doesn't affect safety or taste significantly

Prevention

• Minimize air exposure (fill bottles to top)
• Store in dark bottles or cabinet
• Refrigerate to slow oxidation
• Use within 6 months for best color

Quick Reference: Is My Sauce Safe?

SAFE (normal variations)

• ✓ Separation (liquid and solids)
• ✓ Color darkening
• ✓ Slight thickness change
• ✓ Heat level variation

UNSAFE (discard immediately)

• ✗ Fuzzy mold (any color)
• ✗ Putrid smell
• ✗ Bubbling in sealed bottle (not fermented sauce)
• ✗ Slimy texture
• ✗ Bulging lid

When in doubt, throw it out.