I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. The result is thick in consistency and tastes like very mild balsamic vinegar with added heat (as you might expect). It's not super hot, and the bitter "cooked-pepper" taste has all but vanished.
The original plan was to use it for tacos, but now that I've finished, the flavor just doesn't seem appropriate for use in Mexican food.
What are the flavor bases of Mexican/Tex-Mex cuisine, and why do they seem so dissonant when paired with balsamic vinegar?
As a follow-up, are there such things as known consonant flavor-pairs (bell peppers and onions?), and if so, does balsamic vinegar have any?
For reference, when I say "known", I mean widely accepted and agreed upon among the professional (or at least experienced) cooking community.