I've got a ferment of 18 months consisting of Brazilian Starfish peppers, and I need to know what ingredients I should use to maximize flavor without overpowering. I've got an award winning* recipe of garlic, lemon juice, and onion powder but it overpowers the peppers, and I feel this long ferment deserves something that will be flavorful but not overshadow the peppers.
My hot sauce used to taste like a hot flavorless paste if I didn't add enough ingredients, so it needs to be enough to taste good but I really want to bring out the flavor of the ferment.
Thanks!
*Has not actually won any recognized award
My hot sauce used to taste like a hot flavorless paste if I didn't add enough ingredients, so it needs to be enough to taste good but I really want to bring out the flavor of the ferment.
Thanks!
*Has not actually won any recognized award