The wife and I are having relatives come in from San Antonio this weekend and I am going to grill about 6 pounds of pork loin.
I decided I wanted to make a new dipping sauce for the meat. Standing at the grocery store in the produce section just looking at all the different flavors and tastes available, three jumped out at me that said "hey, we go good together"...Papaya, Black Berry, Kiwi....brought them home, pureed them, added a little agave nectar and a touch of cinnamon extract and it is perfect...tried it with the turkey yesterday but the combination of all the flavors that were going on with the turkey and fixings didn't mix well with the fruity dip....true, I have not put any pepper products in it yet but will try a small experimaental portion to see what to use for the kick...
I have chocolate hab, Red Savina, Fatalii, Orange Hab, Yellow 7 Pot, 7 Pot, Dorset Naga, and Tabasco concentrate available to heat the dip up with...Any suggestions welcome
I am leaning towards the Fatalii for the citrusy taste of the Chocolate for the "smoky" flavor...
I can't make it fire hot because the relatives don't do heat well even though they are in San Antonio...
Gonna have to make a new rule for people that come to my house and eat....be prepared, this food is not for "wussies"...
I decided I wanted to make a new dipping sauce for the meat. Standing at the grocery store in the produce section just looking at all the different flavors and tastes available, three jumped out at me that said "hey, we go good together"...Papaya, Black Berry, Kiwi....brought them home, pureed them, added a little agave nectar and a touch of cinnamon extract and it is perfect...tried it with the turkey yesterday but the combination of all the flavors that were going on with the turkey and fixings didn't mix well with the fruity dip....true, I have not put any pepper products in it yet but will try a small experimaental portion to see what to use for the kick...
I have chocolate hab, Red Savina, Fatalii, Orange Hab, Yellow 7 Pot, 7 Pot, Dorset Naga, and Tabasco concentrate available to heat the dip up with...Any suggestions welcome
I am leaning towards the Fatalii for the citrusy taste of the Chocolate for the "smoky" flavor...
I can't make it fire hot because the relatives don't do heat well even though they are in San Antonio...
Gonna have to make a new rule for people that come to my house and eat....be prepared, this food is not for "wussies"...
