so i make sauce out of my garden and kitchen....
last year was around 220 bottles.....this year looks like it could be more like 250 or more
my recipes tend to feature peppers in front, with more flavors to provide depth....all vinegar based...my basic Red gets 10-15 varieties of reds......a little of everything, from brain strains/primos/scorps to goat horn to afghani to cayenne and whatever else i grew this year lol.......i add some carrot, some garlic, last year saw about 5lbs of local wild cranberries added.....after blend and strain, pom juice and a little agave......
i try to use flavors to add depth without losing the peppers......
if i didn't tell you what was in there, there'd be a good chance you wouldn't guess
last year the chocolate sauce got sugar pumpkin and ginger, in addition to garlic and purple carrot and a little agave (i like a little sweet finish)......it was on the hotter end of my scale (thank you morugas).....probably could have used a little more pumpkin and ginger......but people really, really liked it.....
will be doing another chocolate batch this year, but want to switch it up.......
just wondering if anyone has done a chocolate sauce with bourbon? or even actual chocolate (thinking similar to a mole sauce)?
also wondering if anyone has done a white-based sauce, or has experience with whites in general.....i need to eat a couple to get the flavor profile in mind, but if anyone has used them before, or can think of something that would work with them (looking at how i make my sauces), that'd be great.....it seems like peppers tend to "taste like their colors" a little, and i roll with that......but please share your experiences
last year was around 220 bottles.....this year looks like it could be more like 250 or more
my recipes tend to feature peppers in front, with more flavors to provide depth....all vinegar based...my basic Red gets 10-15 varieties of reds......a little of everything, from brain strains/primos/scorps to goat horn to afghani to cayenne and whatever else i grew this year lol.......i add some carrot, some garlic, last year saw about 5lbs of local wild cranberries added.....after blend and strain, pom juice and a little agave......
i try to use flavors to add depth without losing the peppers......
if i didn't tell you what was in there, there'd be a good chance you wouldn't guess
last year the chocolate sauce got sugar pumpkin and ginger, in addition to garlic and purple carrot and a little agave (i like a little sweet finish)......it was on the hotter end of my scale (thank you morugas).....probably could have used a little more pumpkin and ginger......but people really, really liked it.....
will be doing another chocolate batch this year, but want to switch it up.......
just wondering if anyone has done a chocolate sauce with bourbon? or even actual chocolate (thinking similar to a mole sauce)?
also wondering if anyone has done a white-based sauce, or has experience with whites in general.....i need to eat a couple to get the flavor profile in mind, but if anyone has used them before, or can think of something that would work with them (looking at how i make my sauces), that'd be great.....it seems like peppers tend to "taste like their colors" a little, and i roll with that......but please share your experiences
