I got creative and wanted to make a new wing sauce. I have never seen anyone use kiwi like I've seen mango, pineapple, ect so I felt it'd make a good idea.
I've never really made my own sauce that worked well as something other than a chunky puree so I felt I should post what I did and see what people think would be good to improve it. It tasted wonderful but I love various thoughts and ideas.
Recipe:
2/3 cup white vinegar
3 Jamacain Hot pepper and 2 jumbo cayenne peppers
Lemon and Lime juice (lacked exact measurements)
5 Kiwis
Diced green bell pepper
Mixed that and brought it to a boil and simmered about 20 minutes.
Poured the mixture into a blender and got it down to as much of a sauce as I could.
Added water, ground cumin, and paprika to get the concistancy I wanted and returned it to boil stirring the mixture as fine as I wanted.
Pressure canned it and let it settle overnight. And used it for wings today.
The sauce was great. Only issue was I think I went a bit heavy on the vinegar. The kiwi gave the wings a nice flavor. Especially as I simmered the fried wings, butter, and sauce with the lid over the pan for a good 10-15 minutes.
What else would reduce the intensity of the vinegar without altering the other flavors too much? I like them tangy (the kiwi gives it a good tang) but it was a bit overboard on the vinegar.
Other than that, I recommend trying it.
I've never really made my own sauce that worked well as something other than a chunky puree so I felt I should post what I did and see what people think would be good to improve it. It tasted wonderful but I love various thoughts and ideas.
Recipe:
2/3 cup white vinegar
3 Jamacain Hot pepper and 2 jumbo cayenne peppers
Lemon and Lime juice (lacked exact measurements)
5 Kiwis
Diced green bell pepper
Mixed that and brought it to a boil and simmered about 20 minutes.
Poured the mixture into a blender and got it down to as much of a sauce as I could.
Added water, ground cumin, and paprika to get the concistancy I wanted and returned it to boil stirring the mixture as fine as I wanted.
Pressure canned it and let it settle overnight. And used it for wings today.
The sauce was great. Only issue was I think I went a bit heavy on the vinegar. The kiwi gave the wings a nice flavor. Especially as I simmered the fried wings, butter, and sauce with the lid over the pan for a good 10-15 minutes.
What else would reduce the intensity of the vinegar without altering the other flavors too much? I like them tangy (the kiwi gives it a good tang) but it was a bit overboard on the vinegar.
Other than that, I recommend trying it.
