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cooking How to keep that nice cherry flavour of my Habaneros when cooking?

Q

Quietdragon

Hi there,
 
this years harvest among other really nice chilies, revealed a very flavourful and bright red Habanero strain.
It's tasting very fruity and a bit like black cherries with a hint of cherry blossom aroma.
 
Now I wonder how I can keep that flavour when cooking or fermenting hot sauces from them.

I'm worrying that especially fermenting will remove or overpower the flavour with lactic acid.
 
Does anyone have suggestions?
 
Kind regards,
 
QD
 
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Just don't cook them too long and you will preserve the fresh flavors. If you want to bottle it you'l need to do a quick boil and bottle instead of a slow cook. Think about it like this. Cook tomatoes down for hours and you get a smooth marinara with deep flavors. Quickly cook some tomatoes and you get more a fresh tomato taste.
 
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