I consider myself damn near an expert at making FRESH salsas but hot sauce, the kind that comes in a little 5 ounce bottle, I have less experience.
So, I have two questions:
1. To cook or not to cook?
I'm seeing recipes that are made fresh without heat ( which is what I generally call FRESH SALSA) and others that heat things up, cooking the stuff for a while. Is there a best way? Does it just depend on the taste you are going for? I'll store it in the fridge anyway so I'm mainly wondering if cooking will have a good....maybe melding...effect on the flavor.
2. Seeds: Yes or no?
When making salsa I always de-seed the chilies. Usually I'm making the stuff for a party or at least a few other people so I want mostly flavor first, heat second...so the seeds have to go. BUT, tomorrow ( hopefully) I'm gonna make some sauce just for my own dememted palate so....seeds yay or nay? ( primary chili used will be orange habaneros)
So, I have two questions:
1. To cook or not to cook?
I'm seeing recipes that are made fresh without heat ( which is what I generally call FRESH SALSA) and others that heat things up, cooking the stuff for a while. Is there a best way? Does it just depend on the taste you are going for? I'll store it in the fridge anyway so I'm mainly wondering if cooking will have a good....maybe melding...effect on the flavor.
2. Seeds: Yes or no?
When making salsa I always de-seed the chilies. Usually I'm making the stuff for a party or at least a few other people so I want mostly flavor first, heat second...so the seeds have to go. BUT, tomorrow ( hopefully) I'm gonna make some sauce just for my own dememted palate so....seeds yay or nay? ( primary chili used will be orange habaneros)