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Hi there,   this years harvest among other really nice chilies, revealed a very flavourful and bright red Habanero strain. It's tasting very fruity and a bit like black cherries with a hint of cherry blossom aroma.   Now I wonder how I can keep that flavour when cooking or fermenting hot sauces...

For those who don't know, the Fenlands are the sunniest area of England. I've been growing chili peppers for two years now and experimenting with cooking hot sauces from my own harvest. And since I got a particular interesting tasting Habanero and a nice harvest of those too, I'm looking for...