This time I decided to cook a multi citrus hot sauce. I had grapefruit, lemon, tangerine and orange. Pepperwise I used yellow habs and bishops crown.
I blended them down, added ginger, salt, black pepper and mustard. For better texture and to keep homogeneity I added brown sugar, honey and an apple that I chopped down and let stand for half an hour for oxidation so that pectin could develop. I cooked the mixture and simmered it down.
It came out pretty good with a nice heat and a citrussy flavor. It lit me up quite fine.
I blended them down, added ginger, salt, black pepper and mustard. For better texture and to keep homogeneity I added brown sugar, honey and an apple that I chopped down and let stand for half an hour for oxidation so that pectin could develop. I cooked the mixture and simmered it down.
It came out pretty good with a nice heat and a citrussy flavor. It lit me up quite fine.
