What You Need to Know
Roasting at 200–220 °C induces Maillard reactions that develop flavor and release capsaicin and carotenoids. The roasted pepper paste is blended with oil (≈10 % of the mixture) and vinegar, then heated to 80–85 °C to form a stable oil‑in‑water emulsion, while lime juice lowers pH to 3.4–3.6 for microbial stability. Antioxidants such as ascorbic acid and optional lecithin further protect against oxidation and improve texture.
Steps
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The Science
Primary Reaction
Maillard browning and oil‑in‑water emulsification