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Berry Hot Sauce?

SouthernYooper

SouthernYooper

ALright ladies and gents.....

I was thinking today about an idea for some sauce ingredients when I get some pods this fall(if anyway). I don't know if this has been done before but what about doing a triple berry bhut jolokia sauce? Maybe use like Strawberries, Raspberries, Blackberries and Bhuts. Would this be good you think? Also would vinegar totally screw it up? Maybe a different vinegar would be best? Or maybe a blueberry and bhut sauce........ Bhutberry......lol. Just spitballin here.....
 
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There's lots of fruit-bhut sauces out there, and many sauces with berries. You just gotta experiment!

and post your recipes and pics, of course. :lol:
 
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Vinegar won't screw it up. There's even vinegar in some fruit preserves. Experiment, and test your pH. Let us know.
 
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ACV is not a personal choice of mine either. It definitely imparts a flavor.
 
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Well if it's for home use and in the fridge it doesn't matter, but if canning/bottling it does. And yes lemon juice can work, make sure to measure though you may need more than that, and can add vinegar, or citric acid (which you can buy).
 
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I've made a berry and chocolate sauce before :) I'm assuming your going to use the sauce for dessert?

Mine was a dessert sauce so I added some sugar, vanilla and cinnamon. Maybe a red win vinegar would be good.

:) Have fun
 
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Ya know TImmy.....I was thinking about that and possibly use it on some meats and what not but.......yeah.....what else could you really use a fruit hot sauce for?? I don't know....... WHen the time comes, I shall be requesting some help from everyone.
 
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Berry does not make it a dessert sauce. However you may want to add some savory ingredients like onion and garlic. This will balance it out and distinguish it from a dessert sauce or purely sweet sauce.
 
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fruit sauces work great for dipping bread! I've tasted some habanero-berry coulee served on a plate with a good olive oil and some good sourdough bread. The coulee wasn't too sweet but definitely had a good bite from the habs. Swirlled with the olive oil and fresh bread..... MMMMmmmmmm!


Fruit sauces work well on lots of meats, veggies, rice, tofu......


And generally you would need to add more lemon juice than vinegar to achieve the desired pH, and that can alter the taste more than you want. You can also use a combination of acids to achieve the taste and pH.
 
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True, berries don't make it a dessert sauce but choclate, berries, peppers and ice cream is nice :)

How about garlic, sage, berries, apple, walnuts, raisins or dates and ........ Good on some pork lol
 
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fennel would definitely give it a unique flavor, but I don't think it would do anything for the pH except maybe make it higher. I'm guessing fennel is like onions, garlic and other herbs/vegetables. They are not acidic, so when they are used for sauces, acids need to be added. Think about preserving little onions or garlic, they have to be pickled (with vinegar) or pressure cooker canned to kill all the nasties. Green beans are the same way also. You cannot just do a hot water bath to can beans, they must be pressure cooker processed because their natural pH is so high.

Grapefruit would help with the pH. Any citrus fruit will help get the pH lower.
 
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Pears doesn't sound bad. Maybe use poached pears, which is when you slow cook them in red wine, sugar, and spices. Once finished add to the sauce recipe. Cheers.
 
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