I have been making fermented sauces since last fall, and I have a really solid recipe. Been testing it out with family and friends and pretty good reviews all around, but I still feel like it's missing something. I'll admit my target flavour is something akin to Marie Sharpe's Orange Habanero, but I'm not there yet (and I use more than habaneros).
My base recipe in a 1 quart ferment has the juice and pulp of one orange (or grapefruit) going in with the peppers for the duration of the ferment (I do 3-4 weeks usually), but I have opted to add the citrus after the ferment this time and wanted to know:
My base recipe in a 1 quart ferment has the juice and pulp of one orange (or grapefruit) going in with the peppers for the duration of the ferment (I do 3-4 weeks usually), but I have opted to add the citrus after the ferment this time and wanted to know:
- is this going to screw up my recipe entirely?
- If I add the citrus when I blend up the fermented pepper mix, will doing the boiling process for bottling mean that the recipe is still shelf stable/safe as long as my pH is right?
- any suggestions on whether it should be juice, pulp, both or also maybe some zest?