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flavor preserve and accentuate pepper flavor?

sinensis

sinensis

i have some bhuts that i really like the flavor of. these are the only ones i've ever tried, so no clue if they have the typical bhut flavor profile, but they're by far my favorite out of what i've grown this year (compared to reapers and scorpions). super fruity with this stank that's hard to describe. vaguely like cannabis.
 
i wanna make a sauce out of them, but i'm wondering what strategy i can try to preserve the flavor/aromatics as much as possible. bhut essence.
 
maybe a simple vinegar sauce with a quality white vinegar? just vinegar, pepper, salt?
maybe some ascorbic acid could help preserve? anyone know what concentration?
 
thanks guys
 
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sinensis said:
i wanna make a sauce out of them, but i'm wondering what strategy i can try to preserve the flavor/aromatics as much as possible. bhut essence.
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My vote would be to make a few small jars of purée, then experiment in small batches until you find what you're looking for. Try different vinegars, etc. Maybe make enough for one bottle at a time, then scale it up once you're happy with your recipe

Try this:
http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/
 
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I've made pickled peppers a few times.  Basically just follow the recipe for pickled jalapeno rings but substitute your own peppers.  It preserves the chinense flavor very well.
 
Here's a recipe, you can leave out the oregano and stuff if you want:  https://www.geniuskitchen.com/recipe/crunchy-pickled-jalapeno-rings-made-with-pickling-lime-459676
 
I've not used pickling lime like they recommend there, supposedly it helps keep them crispy through the water bath canning process.  Mine always come out mushy, but they still taste good.  I've made "refrigerator pickled" peppers too, those are FANTASTIC because they stay more crispy, but they won't keep outside of the fridge.  To do them that way you make the vinegary brine same as the recipe above, but then just pour the hot brine into the jar full of peppers, put a lid on it, let it cool, then refrigerate.
 
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sinensis said:
 
for that, i'd think freeze drying followed by MAP would be about the best.
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If freeze dried, you just have to seal in a mylar bag with the proper sized oxygen absorber. Good for 20 years. Freeze drying generally enhances flavor on most items.
 
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sinensis said:
i have some bhuts that i really like the flavor of. these are the only ones i've ever tried, so no clue if they have the typical bhut flavor profile, but they're by far my favorite out of what i've grown this year (compared to reapers and scorpions). super fruity with this stank that's hard to describe. vaguely like cannabis.
 
i wanna make a sauce out of them, but i'm wondering what strategy i can try to preserve the flavor/aromatics as much as possible. bhut essence.
 
maybe a simple vinegar sauce with a quality white vinegar? just vinegar, pepper, salt?
maybe some ascorbic acid could help preserve? anyone know what concentration?
 
thanks guys
Click to expand...
 
Don't cook it. Just puree in a blender and lower your PH to around 4 and keep it in the fridge. I make small fresh batches all the time and they last for weeks. I find the fresh technique preserves the (garden) taste better then cooking it down.
 
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Low cook times preserve more of the pepper qualities, for example, you will get that perfumy chinense bite from a hab sauce if not cooked long, but to make it smoother you can cook it longer. So if after "fresh" pepper taste, low cook time is key. 
 
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