Ive tried making Habanero sauce 2 different ways and there always seems to be a slightly bitter after-taste. The habs seem to have their own slight bitterness when eaten fresh but it seems more prominent in the sauce. I tried the cooked version thinking it may stop the bitterness and it did reduce it slightly.
The 2 ways (core ingredients):
1)
cooked: onion, garlic, habs, olive oil
blend: cooked + white wine vinegar, honey, salt, fresh squeezed lemon juice, bell pepper
2)
no cooking involved
blend: habs, white wine vinegar, honey, salt, fresh squeezed lemon juice, bell pepper
Im experimenting with habs so when I make sauce with the hotter stuff theres not too much trial and error at a cost. I do find the 7 pot and Dorset Naga have a stronger citrus smell (and no bitterness eaten raw) so im guessing the formula will still need tweaking but im trying to get something close for now.
The 2 ways (core ingredients):
1)
cooked: onion, garlic, habs, olive oil
blend: cooked + white wine vinegar, honey, salt, fresh squeezed lemon juice, bell pepper
2)
no cooking involved
blend: habs, white wine vinegar, honey, salt, fresh squeezed lemon juice, bell pepper
Im experimenting with habs so when I make sauce with the hotter stuff theres not too much trial and error at a cost. I do find the 7 pot and Dorset Naga have a stronger citrus smell (and no bitterness eaten raw) so im guessing the formula will still need tweaking but im trying to get something close for now.