Hey all,
So I chopped up all my summer's chillies and added olive oil, lemon juice, salt & pepper. Didn't cook the sauce... left chillies raw. This has been in my fridge for about two and a bit months now and surprisingly getting better with every day. What started out as raw chopped chillies (like a salsa) in olive oil has now turned into more like a sauce. It's all infused and just fantastic!
Now the thing is that I and friends that have tried first batches of this salsa, say it has gotten hotter with time. I have noticed this too. In fact I would say that the salsa I first bottled is now a good 20 - 30% hotter for sure.
Can anyone shed any logic or light on this one? Why would a salsa get hotter over time? Can anyone confirm this for me and give me an explanation please?
So I chopped up all my summer's chillies and added olive oil, lemon juice, salt & pepper. Didn't cook the sauce... left chillies raw. This has been in my fridge for about two and a bit months now and surprisingly getting better with every day. What started out as raw chopped chillies (like a salsa) in olive oil has now turned into more like a sauce. It's all infused and just fantastic!
Now the thing is that I and friends that have tried first batches of this salsa, say it has gotten hotter with time. I have noticed this too. In fact I would say that the salsa I first bottled is now a good 20 - 30% hotter for sure.
Can anyone shed any logic or light on this one? Why would a salsa get hotter over time? Can anyone confirm this for me and give me an explanation please?