So I've got three kinds of peppers that I'm going to ferment for a while. None of it is super hot, or even to the level of habs (Hungarian wax, fajita bell, Mammoth Jals). Seeing as how the heat isn't so much (haven't tested the full ripe ones yet) what can I do to preserve the heat that's there? I like adding pineapple to my hab sauce, but don't want the sugar to tame it any more. Any suggestions?
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Milder Hot Sauce?
- Thread starter Pepperhead
- Start date
You can put what ever fruit you want in it for the flavor. The sugars will all be consumed during the fermentation process. I do that when I make my Jamaican sauce, golden raisins, sweet Potatoes, ginger, so there are lots of sugars. When it's done it is not a sweet sauce but all of the fruits flavors are still present and the only sweetness comes from the pineapple I add during the final processing and no loss of heat.