Sauces in general tend to have an amazing shelf life, but when it comes to artisanal and independently produced varieties, your hot sauce could be a ticking time bomb – literally.
There’s probably a laundry list of things that you’d guess could explode in your kitchen. Your oven, for one, or even your microwave, dishwasher, or fridge could theoretically combust at any moment. Not to mention the figurative bomb of meals gone bad, either.
But you’d probably never, ever expect your hot sauce to combust, would you?
Hot sauce is one of those things that remain in the pantry or tucked away in the fridge, alongside many other condiments, for a seemingly expansive amount of time. And for hot sauce aficionados, there are so many different kinds of hot sauce – produced commercially as well as artisanal or local varieties – that it’s easy to have 10 plus bottles in your possession at one point or another.
Even if there’s a direct expiration date printed on your product, you’re often more likely to keep these sauces in your arsenal way past that point. At what point, really, does that hot sauce bottle need to be tossed?
Dr. Doug Archer, the Director of Florida’s Agricultural Experiment Station and a top food safety expert at the University of Florida, says there’s not one truly perfect answer to what seems to be a blanket problem for most home cooks. But there are a few signs you should taste and see that will let you know of greater problems to come when your hot sauce is going bad.
“It all depends on formulation and preparation methods, but I’ve personally been asked this question many times, as everyone thinks they’re going to invent the next greatest hot sauces and sends us samples,” Archer says. “Many commercial brands are definitely shelf-stable for a great length of time, but when it comes to everyday sauces, it depends on the pH, the acidity of the ingredients being used, the amount of sugar added, salt level, and many other factors.”
One thing that will visually occur if your hot sauce has inevitably began to spoil are “little black spots” that Archer says could appear to be flecks of pepper in some cases – that’s not the case, however.
What you’re seeing is mold colonies, and if left unchecked, there’s a greater danger brewing in that bottle of potent liquid fire. In what Archer says his department calls “pantry grenades,” hot sauces with more ingredients that are bound to spoil at some point begin to produce gases. Slowly but surely, the gas inside the bottle builds up, applying a massive amount of pressure to the bottle until – you guessed it – the whole thing simply pops like a balloon.
While Archer says there’s no way to exactly know when this kind of spoiling action will occur unless you speak directly to a manufacturer, his best guest for hot sauce longevity might surprise you – just one year.
“The one thing that you’ll notice before anything serious spoiling happens is that the quality of your product has drastically reduced, and that’s evident in taste,” the expert advises me. “Has your sauce suddenly lost most or all of its heat? When you do perceive, for whatever reason, that your sauce doesn’t have the kick that it used to, that’s a major sign of trouble to come.”
Besides the impending worry of spontaneous combustion and globs of spoiled hot sauce in your fridge, Archer says you don’t have to lose sleep when it comes to accidentally keeping a hot sauce or condiment for too long.
If you happen to digest some hot sauce that is too old, you’re mostly ingesting bad yeast or mold, causing imperfect taste, but it won’t cause long-term damage whatsoever.
Now, if we could only stop worrying about the bottle rocket that is apparently just begging to explode.