I love cooking with hot peppers (cayennes and habaneros) and have been
wondering about the hot sauces.

I tried hot wings with a "kamikaze sauce" at one restaurant and after about
five, I could feel my stomach muscles violently churning and could eat no
more - I felt like I wanted to throw up. It wasn't the cayenne peppers in it
that bothered me, I've eaten much hotter (wings breaded and sprinkled very
generously with cayenne or habanero then baked), it was just the sauce had
so much vinegar in it that it was like drinking gasoline.

I have noticed that vinegar seems to be a staple in these sauces and what I
am wondering is, if I mix the hot sauce into my food (say ground beef) or
marinate the wings or steaks in it BEFORE I cook them rather than putting it
on after they are cooked, will the heat of cooking remove the vile vinegar
taste? To me, the food should produce a warming (or fire) in the mouth not
giving one the feeling one wants to vomit.

Alan