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Recipe: Salsa Chamoy Sous Vide Sauce

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Oliver_Glen_1067193

I believe that the 60g of water is way out, no? No way you'd get a sauce with such little water! I'd assume maybe 600g/ml?

Kyl_Haselbauer_worked_at_chefsteps_1040170

thanks for the catch Oliver. we omitted some of the white vinegar and forgot to replace the weight with water.

updating it now

Oliver_Glen_1067193

Thanks, my bro. Great recipe!

jackwz733

My sauce turned out more of a brick red color rather than the one pictured. I followed the recipe very close but added a little extra water. Is there anything I’m missing?

Kyl_Haselbauer_worked_at_chefsteps_1040170

it is probably just a variation in the chilis

ipreferale

A little late to the party on this one, but it does taste fantastic right out of the gate. Will be cooking with it soon. Kyl, you stated 4 yr ago that you omitted some the white vinegar. Did you omit it all for this recipe?

Kyl_Haselbauer_worked_at_chefsteps_1040170

All of it is omitted; these recipes were adapted from the shelf-stable Joule Ready sauces we did some years ago. The lime juice and water replace the vinegar. Distilled vinegar was just a solution for large-scale production combined with some lime extract. But it is not needed for this application.