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My first apple based sauce

scarpetti

scarpetti

These are my measly leftovers from my measly season.
7 Red Savina , 3 Fatllii and 2 Bhut jolokia
2 cloves garlic
2 tbl spoon sweet white onion
2 tbl spoon fresh minced ginger
some olive oil
3 sweet red apples
1 pear
a cup of cider vinegar
1/2 cup white vinegar
a cup of white sugar
1/2 cup brown sugar (don't use trader joe's.. it sucks)
Juice of 3 limes
2 tsp salt (kosher)
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saute the garlic, onion (shallots would have been better but I had none) and ginger for a few minutes.
pour in the vinegar then the apple/pear. After a slow boil add the sugar whilst stirring.
Then throw in the peppers.
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Add salt and 1/2 of the lime now
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And don't use trader joe's beer to drink because that sucks too
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This isn't bad from trader joe's though:
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after simmering for 25 to 30 minutes add the rest of the lime and toss it in the blender
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I'm surprised how red it came out. The Savinas apparently carry a whole lot of red pigment in them!!!
 
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looks good....Hows it taste? (you kept saying the ingrediants you were using suck so I'm curios) Hows the heat level?? The only thing I see I would have done differently is to use lemon instead of lime....lemon compliments the apple flavor.....and also since you used apple cider vinegar and limes in it you could have probably left out the white vinegar (just depends on what your ph test shows but I think useing the ACV and Limes you should be good (I am not a big fan of the vinegar flavor) It's got a nice "candied" color to it.
 
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scarpetti said:
This isn't bad from trader joe's though:
IMG_0654.jpg

after simmering for 25 to 30 minutes add the rest of the lime and toss it in the blender
IMG_0657.jpg


I'm surprised how red it came out. The Savinas apparently carry a whole lot of red pigment in them!!!
Click to expand...

The cooking sauce in the pot looks like apple pie filling!!!! drooooool ...........................
 
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OK!!! When I tasted it right after making it there was a right out metallic vinegar flavor to it. I opened up one today and the flavors seemed to have melded together. You taste the apple at first then the Savina flavor and heat kicks in. The acrid metallic flavor went away. It's not as hot I thought it would be, but it's still wicked hot! Next time I will probably just use apple cider vinegar and a bit less ginger. And probably lemons. (What Dyce said!) It was just an experiment this time around.

I thought it was going to come out grey or brown, but the red pigment in the Savinas completely take over. I cut one up the other day for my pizza on one of our white plastic cutting boards, The stain is permanent!

All in all, not bad. Could have been better. It's good for white meats, like chicken, pork and wife...
 
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