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Help out the rookie sauce maker

Rajun Gardener

Rajun Gardener

I played around and made a sauce using persimmons. It's not bad but it seems like it's missing something savory. The pepper flavor is stronger than anything else. The persimmons don't hold flavor well mixed with other things. Will the sauce be better once it melds together? I didn't cook it, just fresh mixed and doing taste test then adding more junk.
 
6 persimmons, all pulp fully ripe
I roasted the peppers, onions and garlic
5 garlic cloves
3/4 of a small onion
7 Pot Primo, Fatali & Habs
rice wine vinegar=it's all I had in the house
brown sugar
turbinato sugar
lemon juice
orange juice
S&P
 
100_29291.JPG
 
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are you wanting a more savory/herb like flavor with things like thyme, marjoram, seasoning type flavors or something with a sweeter note that could use things like nutmeg, cardamom, coriander, ginger?  I am not familiar with persimmons at all, don't know what that flavor profile is.
 
 
I know it's too late for this batch, but can persimmons be roasted like the onions/tgarlic? 
 
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Roasting the garlic and onion will make them sweeter, and persimmon is honey sweet right?
 
Try adding FRESH garlic and onion. You will definitely up the savory.
 
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OH! Tony Chachere's is impressive!  
 
 
After all, most real chefs need Instant Roux. 
 
and.......
 
 
 
 
never mind.... gonna quit while I'm behind~
 
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Honestly I'd recommend trying the same recipe without any additions - just cook it first - all together and then process.  Add any additional salt/sweet/sour after blending and straining.  
 
From a hot sauce recipe I made a couple years ago:
 
Persimmon, fresh ginger, vidalia onion, roasted garlic, ripe jalapenos, habs in ratios I thought were correct and a couple red devils tongue for kick.  Cooked it with 2 cups of apple cider vinegar a cup of water and a cup of orange juice.  
 
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