I have read where smoking peppers before they go onto ferment is okay. Do they lose some smokey flavor or is it enhanced by the ferment?
I like my smoked Jigsaw sauce I made, wondering how the depth would be with it fermented and how the flavors would get along?
Didn't put my jigsaw sauce through the Ninja between cooks when I first made it. Really like how smooth the sauces look when this is done and I am considering redoing my sauce. Other than wasting some lids, what drawbacks or advantages would be in doing this? My second batch of this sauce wasn't as smokey as I wanted it and was a little hotter than I wanted. This would give me a chance to correct both. Or should I wait until I get a ferment done of Jigsaw pods and then put it all together?
This fermenting thing has really changed how I view making sauce (thank you pepper people) and what benefits do I get from letting it age longer? When do you reach the end of the diminishing returns on the aging process?
I like my smoked Jigsaw sauce I made, wondering how the depth would be with it fermented and how the flavors would get along?
Didn't put my jigsaw sauce through the Ninja between cooks when I first made it. Really like how smooth the sauces look when this is done and I am considering redoing my sauce. Other than wasting some lids, what drawbacks or advantages would be in doing this? My second batch of this sauce wasn't as smokey as I wanted it and was a little hotter than I wanted. This would give me a chance to correct both. Or should I wait until I get a ferment done of Jigsaw pods and then put it all together?
This fermenting thing has really changed how I view making sauce (thank you pepper people) and what benefits do I get from letting it age longer? When do you reach the end of the diminishing returns on the aging process?
