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What to add?...
- Thread starter alkhall
- Start date
alkhall said:
You don't/can't.
I love the heat of but loathe to no end that chalky/floral/some call citrusy taste.
Not much you can do to cover it up.
You could try sugar/fruity stuff but to me it just doesn't work.
alkhall said:
1. You can cook your sauce longer. Think of any sauce you make. Tomato sauce for example. Tomatoes and fresh garlic. Cook it a short time you still taste the acid of the tomato and the bite of the garlic. Cook it down and your strong/combative flavors meld and mellow out. Cooking down will mellow the floral bite of peppers. That is more of a fresh quality. So if you are only cooking for 15 minutes, you're really not doing the sauce any justice. Especially with chinense. That floral bite can be displeasing.
2. You can roast your peppers. Roasting always mellows but also adds nice woody characteristics. Again, think of garlic. Roasted garlic is mellow and sweet. Roasted peppers are mellow and woody. But still retain the flavor and heat!
I've noticed when many people try to make hot sauce, they don't think about it as sauce. They sometimes think of it as more of a pasteurization process. But treat it as a sauce, and you'll have better results. Taste as you cook, cook until the right consistency, and cook until you are happy with the melding of the flavors.
Cooking can be covered, and if any water escapes you can add it back as water or another liquid you planned to add, or you can cook down uncovered, where you add water or another liquid until the sauce is thin with plans of cooking until desired consistency. This can be repeated if you are not happy with the flavor or texture, cook down until happy. And knock that floral bite down. You'll be good!
Have fun.