Hey all,
I've experimented with a few sauces, most of been failures. but I just recently made a chilli bbq sauce with 6 Trinidad Scorpions that I'm a big fan of.
However, I'd really like to make some fruit based sauces, but with a fair bit of heat, but everytime I use superhots, they completely overpower the sauce.
Anyone got any tips on retaining heat but not the flavour?
I've experimented with a few sauces, most of been failures. but I just recently made a chilli bbq sauce with 6 Trinidad Scorpions that I'm a big fan of.
However, I'd really like to make some fruit based sauces, but with a fair bit of heat, but everytime I use superhots, they completely overpower the sauce.
Anyone got any tips on retaining heat but not the flavour?