I got beautiful super hot variety and I'm getting ready to make sauces. I'll make a few sweets and a few savories. Does anyone have pro tips, or tricks?
For sweet I've had success had success with a Fatalli-Dragon's Breath/strawberry-peach. And Pineapples and mangos are a win.
For savory, adding smoked peppers, carrots and bacon are all awesome.
During the winter I rehydrated some ghost peppers in mezcal and some in whiskey. That was nice.
I'd appreciate any ingredient ideas.
Thank you!
by Heyhoser26
1 Comment
Have you tried fermented sauce? It adds a distinct flavor, it’s one of those things you either love or hate, I personally love the funk it adds.