Homemade hot sauce can add a kick of flavor to dishes, but like any food it can go bad. Hot sauce that’s gone off can make you sick, so it’s important to know how to identify if your homemade hot sauce has spoiled. There are a few key signs to look for to determine if your hot sauce is still safe to eat or if it should be discarded.
How can you tell visually if homemade hot sauce has gone bad?
There are some clear visual cues that your homemade hot sauce has spoiled and should be thrown out:
- Mold – If you see fuzzy mold growing in or on your hot sauce, it is spoiled and should be discarded. Mold can come in many colors but is most often green, white, or blue.
- Separation – If you notice that your hot sauce looks curdled or has separated into watery and thicker layers, this is a sign it has gone bad.
- Strange colors – Homemade hot sauces that have turned an unnatural shade like blue or fluorescent green have likely spoiled.
- Cloudiness – Hot sauces that are meant to be translucent but have become cloudy or opaque have gone bad.
If you see any of these visual signs, the hot sauce should be thrown away. Mold, separation, strange colors, and cloudiness mean bacteria have been growing in the hot sauce and it is no longer safe.
How can the smell tell you if homemade hot sauce is bad?
Smell is another important sense to use to determine if your homemade hot sauce has spoiled. Some clear warning signs are:
- Rotten odor – If the hot sauce gives off a clearly rotten, stinky smell, it has spoiled and should be discarded.
- Vinegar smell – Homemade hot sauces can develop an overly strong vinegar smell if the pH is off and harmful fermentation has occurred.
- Moldy odor – If you detect a musty, moldy smell this also signals the hot sauce has gone bad.
- Strange chemical smell – An unusual chemical smell could mean harmful bacteria is growing.
So if your homemade hot sauce has an off or rancid odor instead of its typical aromatic smell, it should not be eaten.
What textural changes mean homemade hot sauce has spoiled?
The texture of your hot sauce can also provide clues that it has gone bad:
- Extra thin – If your hot sauce seems unusually watery or thin, this indicates unwanted fermentation or separation.
- Chunky bits – Finding solid bits or gelatinous blobs in your hot sauce is a red flag for spoilage.
- Fizzing – You may see bubbles or fizzing in a hot sauce that has become over-carbonated from fermentation.
- Slimy – A slimy, ropey texture or appearance means bacteria have contaminated the hot sauce.
So if you notice your once smooth hot sauce has developed any lumps, blobs, bubbles, or other changes in texture, it is best to discard it.
How can you use taste to identify bad homemade hot sauce?
You can also use the most obvious sense – taste – to determine if your homemade hot sauce has spoiled. Watch out for these warning signs if you taste it:
- Bitter flavor – A bitter taste that wasn’t originally present may mean the hot sauce has become over-fermented.
- Metallic taste – A distinct metallic or chemical taste could signal microbes or over-acidification.
- Loss of flavor – If your hot sauce tastes very bland or seems to have lost its spicy kick and flavors, it has likely deteriorated.
- Moldy taste – A distinctly moldy, musty, or rotten taste clearly means it should be thrown out.
So if when tasting your hot sauce you pick up any weird, chemical, bitter, or otherwise “off” flavors, do not eat any more of it.
What causes homemade hot sauce to go bad?
There are a few common reasons homemade hot sauce can spoil or develop harmful bacteria:
- Improper pH – The pH needs to be properly acidic to prevent microbial growth. If not acidic enough, bacteria or mold can grow.
- Exposure to air – Repeated exposure to oxygen can allow fungi or acetic acid bacteria to contaminate the hot sauce.
- Unsanitary ingredients or equipment – Using spoiled produce, unwashed produce, or dirty equipment when making hot sauce introduces bad microorganisms.
- Temperature abuse – Leaving homemade hot sauce out at room temperature or subjecting it to temperature extremes allows bacteria to flourish.
So using fresh chilies and other ingredients, maintaining proper acidity, processing and storing the hot sauce correctly, and limiting air exposure will all help prevent foodborne illness.
How long does homemade hot sauce last when properly stored?
When made and stored properly, homemade hot sauce can last:
- Refrigerated: Up to 4 to 6 months.
- Shelf stable: Up to 12 months or longer.
- Frozen: Up to 1 to 2 years.
The refrigerator will maintain both freshness and food safety of an opened bottle. Unopened properly canned hot sauce has a long shelf life at room temperature. And freezing preserves homemade hot sauce almost indefinitely while retaining its flavor.
Follow these storage guidelines for maximum freshness and safety:
- Store at the proper temperature – Refrigerate after opening, keep shelf stable bottles stored in a cool, dark place, freeze for long term storage.
- Check the seal – Before storing shelf stable bottles, make sure the seal is airtight with no rust or damage to avoid contamination.
- Use clean utensils – Always use a clean, dry spoon to scoop out hot sauce to prevent bacteria transfer.
- Watch for signs of spoilage – Check for mold, changes in texture, smell, or taste before using hot sauce that has been stored for long periods.
Proper storage balances safety and quality retention so you can keep enjoying your homemade hot sauce for months or years.
What are other signs of fermentation in homemade hot sauce?
Along with the sensory signals like smell, taste and appearance, some other signs your homemade hot sauce may have become over-fermented or dangerous to eat include:
- Pop-off lids – Lids that pop up or seem under pressure can indicate gas production from unwanted fermentation.
- Bubbles or fizzing – Seeing bubbles in your hot sauce or hearing fizzing when you open the bottle points to excess carbonation from fermentation.
- Bulging jars or bottles – Containers that appear swollen or bulging out have built up gas byproducts.
- Explosion hazard – Over-carbonation can make bottles of hot sauce actually explode, especially if shaken or agitated.
So any signs of pressurization like bulges, bubbles, fizzing, exploding lids, or actual explosions mean your homemade hot sauce has become over-fermented and potentially dangerous to consume.
Can you save a homemade hot sauce that has begun to ferment?
It depends on the extent of fermentation. If your homemade hot sauce shows early signs of unintentional fermentation you may be able to save it:
- Check pH – Test pH with strips and adjust if needed to below 4.0.
- Boil briefly – Heating 5-10 minutes can kill some bacteria and yeast.
- Re-bottle tightly – Use clean bottles with airtight lids and refrigerate.
- Consume quickly – Use sauce within several weeks before more fermentation occurs.
However, if the hot sauce shows more advanced signs of spoilage like mold, extreme separation, very high carbonation or pressure, strange smells or textures, it is safest to discard it completely.
At the first small signs of unintentional fermentation, quick troubleshooting can extend the shelf life slightly but severely spoiled hot sauce should not be consumed.
How can you prevent homemade hot sauce from going bad?
You can help prevent your homemade hot sauces from spoiling by:
- Starting with quality ingredients – Use fresh, unbruised chilies and vegetables, filtered vinegar, etc.
- Washing produce thoroughly – Clean all produce well before making hot sauce.
- Use proper food handling – Avoid cross contamination, wash hands, use clean tools.
- Cook properly – Cook hot sauce base for 10-15 minutes to kill microbes.
- Check pH – Use a pH meter or strips to adjust final pH to less than 4.0.
- Bottle carefully – Use sterile containers and leave no headspace or air bubbles.
- Seal tightly – Use tight lids whether canning, bottling, or using commercial jars.
- Pasteurize – Heat processing final jars or bottles to 180°F kills remaining bacteria.
- Cool and refrigerate – Cool bottles completely before refrigerating.
- Use clean tools – Always use clean utensils to handle hot sauce to prevent contamination.
Following basic food safety and correct preserving methods will minimize the chances your homemade hot sauce becomes contaminated or over-fermented during processing or storage.
What foodborne illnesses could spoiled homemade hot sauce cause?
Eating homemade hot sauce that has spoiled could potentially lead to foodborne illness caused by:
- Salmonella – From contaminated produce used to make hot sauce.
- E. coli – Also from contaminated raw ingredients.
- Clostridium botulinum – Spores can survive improper preserving and create deadly botulinum toxin.
- Listeria – Bacteria that grows even at refrigerator temps.
- Staphylococcus aureus – Found on human skin and released into food by poor handling techniques.
Symptoms of foodborne illness include nausea, vomiting, diarrhea, fever, headaches, and abdominal cramps. Some bacteria like Clostridium botulinum are fatal if the toxin enters the bloodstream.
So consuming spoiled, moldy, or incorrectly preserved homemade hot sauce can introduce a dangerous level of pathogens and make you ill. Only eat homemade hot sauces that have been handled and stored properly.
Should you ever taste test a homemade hot sauce you think has gone bad?
It is not recommended to intentionally taste or ingest any homemade hot sauce you suspect may be spoiled or gone bad. Even a small amount could make you ill if the hot sauce is contaminated with dangerous bacteria, mold, yeasts, or toxins.
Instead, you should discard the hot sauce based on visual, textural, and olfactory signals like:
- Mold, sliminess, or strange colors
- Rancid, vinegary, or chemical smells
- Fizzing, bulging bottles, exploding lids
- Abnormal separation, chunkiness, or thinness
Any of these are clear indicators you should not consume the homemade hot sauce. Purposefully tasting hot sauce you believe has spoiled puts you at risk of foodborne disease. Trust your senses and when in doubt, throw it out.
Conclusion
It is important to properly store your homemade hot sauces and frequently check for any signs they may have gone bad. Visually look for mold, color changes, cloudiness, or separation. Sniff for foul odors like rotten, vinegary, or chemical smells. Check texture for sliminess, particles, thinness, or fizzing bubbles. Taste only as a last resort and stop at the first hint of anything “off.”
With homemade hot sauce, when in doubt, throw it out. Discard any that shows signs of spoilage. But you can feel confident enjoying your homemade hot sauce for months refrigerated or up to a year shelf-stable if you follow proper food handling, preserving, and storage guidelines. Just be vigilant for any signs of fermentation or contamination. Trust your senses to tell you if your homemade hot sauce has gone bad and may cause foodborne illness.
