this years grow is going well....i am anticipating 150-200 bottles of hot sauce this year...all traditional vinegar based sauces
last year i had a yellow, orange, red and a blend
yellow had a variety of yellows as well as mango & papaya.....just enough fruit to give it depth, but it was almost all pepper flavor
orange had persimmon and papaya......red local wild cranberry and prickly pear....
i also did a blend with smoked peppers of all 3 colors plus chocolates.....as well as smoked onion, garlic, etc
most of the sauces had carrot....garlic....onion.....agave as well
this year i think i can do a limited run of just chocolate and add a 4th "color"......i may also add my 7 pod burgundies
i am not sure what to pair up with the chocolates.....i am debating just going with a basic 'savory' type sauce.....smoked onion/garlic, etc
i am toying with the idea of Maine blueberries....again.....just enough to give the sauce depth without taking away from the pepper aspect.....it is pepper sauce, not fruit sauce
someone else also mentioned using actual chocolate......but this seems like a grand experiment that could well fail
anyone have any experience with a sauce that used all chocolates? or suggestions?
last year i had a yellow, orange, red and a blend
yellow had a variety of yellows as well as mango & papaya.....just enough fruit to give it depth, but it was almost all pepper flavor
orange had persimmon and papaya......red local wild cranberry and prickly pear....
i also did a blend with smoked peppers of all 3 colors plus chocolates.....as well as smoked onion, garlic, etc
most of the sauces had carrot....garlic....onion.....agave as well
this year i think i can do a limited run of just chocolate and add a 4th "color"......i may also add my 7 pod burgundies
i am not sure what to pair up with the chocolates.....i am debating just going with a basic 'savory' type sauce.....smoked onion/garlic, etc
i am toying with the idea of Maine blueberries....again.....just enough to give the sauce depth without taking away from the pepper aspect.....it is pepper sauce, not fruit sauce
someone else also mentioned using actual chocolate......but this seems like a grand experiment that could well fail
anyone have any experience with a sauce that used all chocolates? or suggestions?
