hey all -
recently started making hot sauce as a hobby. I don't usually use the superhots, mainly jalapeno and habanero. I have two questions:
1) When making sauce how do you know which flavors compliment one another? Is this mainly trial and error? I haven't done much cooking, as i'm new to this, but I didn't want to create waste by not having a general idea of things that would compliment one another.
2) When making a sauce how do you determine the approximate portioning of ingredients (i.e, how much onion to how many peppers etc)
I realize both of these questions are mainly "trial and error" situations, I just grew up in a large italian family that forbid food waste haha, thanks for any help!
recently started making hot sauce as a hobby. I don't usually use the superhots, mainly jalapeno and habanero. I have two questions:
1) When making sauce how do you know which flavors compliment one another? Is this mainly trial and error? I haven't done much cooking, as i'm new to this, but I didn't want to create waste by not having a general idea of things that would compliment one another.
2) When making a sauce how do you determine the approximate portioning of ingredients (i.e, how much onion to how many peppers etc)
I realize both of these questions are mainly "trial and error" situations, I just grew up in a large italian family that forbid food waste haha, thanks for any help!