So I like red pepper sauces - but I absolutely hate fermented sauces. Anyone got some good ideas for me? Something that sorta stands out from the norm?
Basic criteria:
1) No mixing fruit and peppers. Not gonna happen (unless we're talking tomatoes - no mangoes, peaches, etc)
2) No fermentation!
3) Wants lots of garlic
4) No fermentation!
5) Superhots fine - got lots of Wiri Wiri and Carolina Reaper
6) No fermentation!
7) Keep the peppers red. Got lots of Datil and Fatalii sauces
I had a Red Savina sauce sometime back that blew my mind. (not fermented) I don't have Red Savinas this year, and I wasn't able to get that recipe. But it's been on my mind forever. It went great with just about everything - from green veggies, to lamb, beef, and chicken. Don't even get me started on how that went down with fish tacos.
My sauces don't usually last more than a few weeks, tops, so they go straight to the fridge.
Help me out here, sauce experts...
Basic criteria:
1) No mixing fruit and peppers. Not gonna happen (unless we're talking tomatoes - no mangoes, peaches, etc)
2) No fermentation!
3) Wants lots of garlic
4) No fermentation!
5) Superhots fine - got lots of Wiri Wiri and Carolina Reaper
6) No fermentation!
7) Keep the peppers red. Got lots of Datil and Fatalii sauces
I had a Red Savina sauce sometime back that blew my mind. (not fermented) I don't have Red Savinas this year, and I wasn't able to get that recipe. But it's been on my mind forever. It went great with just about everything - from green veggies, to lamb, beef, and chicken. Don't even get me started on how that went down with fish tacos.
My sauces don't usually last more than a few weeks, tops, so they go straight to the fridge.
Help me out here, sauce experts...