Hi,
I'm just looking for some ideas to generate something that's maybe a little different from sauces I've made in the past. Last year I fermented a bunch of chocolate habs, sweet potatoes, colored carrots, garlic, and yellow onions. I smoked about half of the ingredients prior to fermenting and left half of them them fresh to help with the fermentation. So I already have a lot of the ingredients that have been fermenting a year. This past weekend, I put half of my ferment in a pot and smoked it again with some of this year's chocolate habs. So now I have most of the raw ingredients for a twice smoked sauce . All of it is larger pieces as of now.
Any suggestions on what to do to finish this sauce off? I have many other peppers I could add but for a smokey sauce, it seems like chocolate habs would be best. tomatoes, molasses, cider vinegar????
I'm just looking for some ideas to generate something that's maybe a little different from sauces I've made in the past. Last year I fermented a bunch of chocolate habs, sweet potatoes, colored carrots, garlic, and yellow onions. I smoked about half of the ingredients prior to fermenting and left half of them them fresh to help with the fermentation. So I already have a lot of the ingredients that have been fermenting a year. This past weekend, I put half of my ferment in a pot and smoked it again with some of this year's chocolate habs. So now I have most of the raw ingredients for a twice smoked sauce . All of it is larger pieces as of now.
Any suggestions on what to do to finish this sauce off? I have many other peppers I could add but for a smokey sauce, it seems like chocolate habs would be best. tomatoes, molasses, cider vinegar????