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
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