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Advice sought - Chocolate habanero - mixer recipe?

nice.chili

nice.chili

The short story is that in an act of "inspiration" I also made up a batch of sauce per my posting here: http://thehotpepper.com/topic/68772-straight-up-habanero-louisiana-style-hot-sauce/ - but with chocolate habaneros... Simple fermented hot sauce.
It's just too hot for my liking. (I'm OK with weathering the comments as to being a potential / likely / actual lightweight...)
 
So my question: would anyone have a suggestion as to what I might do with the 1.5 L/quart of sauce that I have?
I've not mixed fermented sauce with other ingredients before. Either I've followed the straight fermentation route or a recipe via stove-top. I presume a stove-top recipe could be much the same?
 
But then any suggestions for a good recipe involving chocolate habaneros?
 
 
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Nice chili I would suggest you experiment a bit; specifically with sweet bells, onions, maybe some carrot or some darker fruits/berries to make a sauce type base and then add a bit of your choc hab ferment into that base.  
 
Something like:
 
500 g sweet red bells
500 g sweet onion
200 g carrots
some garlic?  tart cherries?  raisins maybe?
 
Roast the bells/onions/carrots off in an oven to bring out their sugars and then into a sauce pan with some juice or perhaps some vinegar.  Bring up to a simmer and blend well then add some of the choc hab ferment a little at a time until you've dialed in (or down as it were) the heat.  
 
Another option would be to add small amounts to things you normally spice up like chili or meat stews, curries, etc.
 
Or you could just eat a spoonful of the existing batch every day.  In a week or so it won't be too hot for you.  ;)
 
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Thanks SmokinFire for your suggestions.
The base recipe idea sounds like something to work with - I'll report back with further details. Cherries are currently possible, so a great idea.
 
As for the spoonful for the day, I'll have get back to you in a week or so... :flamethrower:  (at least for me, this stuff is quite "warm")
 
Any and all suggestions are still welcome.
 
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So here's my first attempt:
  • 500 g red bell peppers
  • 500 g yellow onions
  • 1 cup chocolate habanero fermented sauce
  • 200 g carrots
  • 200 g cherries
  • 0.5 cup cidre vinegar
  • 3 small tomatoes (half way between cherry and full size)
  • Juice and zest of one orange
  • 6 cloves garlic
  • Bunch cilantro (10-15 g)
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp cracked black pepper
  • 0.5 tsp tumeric
 
Not the worst hot sauce I've tasted, but the orange juice/zest is too much. The cherries however were a great idea! It certainly won't be going in the bin, but next time I'll lay off the orange, i.e., with the next cup of the chocolate habanero sauce.
 
Willing to accept suggestions for improvement.
 
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Think of the taste by color.

For chocolate habanero mix...
Raisins or molassas
Purple onion...Or shallot
Garlic
Red bell pepps
Maybe bulk it up with some roasted beets for bulk and sugars to cut the heat


Amazingly,,,even 2-3 habaneros in a gallon of sauce will light up most normal people.


Most of us around here aren't normal....But that is a whole other topic. :Lol:

Keep us posted!
SL
 
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