It seems that almost every Scotch Bonnet pepper sauce has some percentage of fruit in it. I just tried Raichlen's "Hell's Fury" sauce (in another thread), so I don't want another fruity sauce. How do SB's lend themselves to a standard vinegar-based sauce? Could I simply interchange them into a standard habanero pepper sauce recipe? Thanks.
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Scotch Bonnet Pepper Sauce w/o fruit?
- Thread starter Roguejim
- Start date
Ferment the bonnets with fruit. You'll get the aromatic qualities of the fruit without the sweetness — plus the sugary fruit transforms itself into lactic acid lending the preservative qualities.
I know I'm totally off base with my answer. Not sure of a vinegar solution.
However, bonnets and hab's would be interchangeable recipe-wise I'd think.
I know I'm totally off base with my answer. Not sure of a vinegar solution.
However, bonnets and hab's would be interchangeable recipe-wise I'd think.
Some of my favorite recipes are scotch bonnet sauces without any fruit. The bonnets make a great savory sauce.