Hey everyone!
So the sauce I'm making is a blended, thicker sauce. It's whole fresnos (including the green 'crown' at the base of the stem -- but not the stem itself), sugar, salt, garlic, and white vinegar. It gets chopped, fermented, then cooked and blended.
The problem is the final sauce -- once it's aged for a couple weeks -- tastes almost perfect , but it's a liiiiiittle bit bitter. The same way a bell pepper can be. But it's just a bit too much. I can't add more sugar or vinegar, as the tang and sweetness are already just right, and it's definitely salty enough.
I've been told overcooking peppers can make them bitter. And in the cooking phase I've been boiling the hell out of the sauce for ten full minutes. And perhaps it's blended too much, and the seeds released some sort of bitter compound?
Does ANYBODY have any suggestions? I definitely want to continue to use the whole pepper, so if there is another variable I can tweak, that would be amazing.
Thanks so much everyone!
So the sauce I'm making is a blended, thicker sauce. It's whole fresnos (including the green 'crown' at the base of the stem -- but not the stem itself), sugar, salt, garlic, and white vinegar. It gets chopped, fermented, then cooked and blended.
The problem is the final sauce -- once it's aged for a couple weeks -- tastes almost perfect , but it's a liiiiiittle bit bitter. The same way a bell pepper can be. But it's just a bit too much. I can't add more sugar or vinegar, as the tang and sweetness are already just right, and it's definitely salty enough.
I've been told overcooking peppers can make them bitter. And in the cooking phase I've been boiling the hell out of the sauce for ten full minutes. And perhaps it's blended too much, and the seeds released some sort of bitter compound?
Does ANYBODY have any suggestions? I definitely want to continue to use the whole pepper, so if there is another variable I can tweak, that would be amazing.
Thanks so much everyone!