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Alrighty - this is the sauce I mentioned in my previous post featuring this year's Chocolate Habaneros. I do not typically 'cook' sauces but I wanted to make a sauce that featured the awesome flavor profile of these peppers without a long ferment time, as the longer the soak the more apt the flavor is to dilute.

Typically, a cooked sauce will base in vinegar, but I decided to go another route and I used lime juice instead. As I went, I did add some RO water to increase volume and some white vinegar to increase acidity. To balance, I added some Maldon Salt - too much it turned out and that had me nervous. I added more lime but could not shake it - luckily I recalled from a method I used last week when making mixed greens, only reversed. Instead of adding salt to reduce bitterness, I needed bitterness to reduce salt - how fortuitous I had just one grapefruit on hand. Eureka! it worked.

Here is the recipe (all eyeballed):

Fresh Lime Juice (8-9 limes I used); 1/2 cup RO water; 1/4 cup White Vinegar; 1.5 TBSP Maldon Salt (reduce by half if too salty for you); Grapefruit Juice (1 medium ruby); 1/2 Pound Tart Cherries (pitted) 5 oz Raspberries 1/2 large White Onion; and 1/2 Bulb (about 6 cloves) Garlic

brought to a simmer and reduced heat to LOW - covered, 15-20 mins. Boat motor (emulsion blender), let sit in the fridge all night to decide if the profile was correct. Next day, tasted and it was correct for me. pH was 3.7.

Fried chicken for supper and covered it with this sauce (with additional Reaper paste I make) and holy fuck - it was outta sight!

Alrighty - this is the sauce I mentioned in my previous post featuring this year's Chocolate Habaneros. I do not typically 'cook' sauces but I wanted to make a sauce that featured the awesome flavor profile of these peppers without a long ferment time, as the longer the soak the more apt the flavor is to dilute. Typically, a cooked sauce will base in vinegar, but I decided to go another route and I used lime juice instead. As I went, I did add some RO water to increase volume and some white vinegar to increase acidity. To balance, I added some Maldon Salt - too much it turned out and that had me nervous. I added more lime but could not shake it - luckily I recalled from a method I used last week when making mixed greens, only reversed. Instead of adding salt to reduce bitterness, I needed bitterness to reduce salt - how fortuitous I had just one grapefruit on hand. Eureka! it worked. Here is the recipe (all eyeballed): Fresh Lime Juice (8-9 limes I used); 1/2 cup RO water; 1/4 cup White Vinegar; 1.5 TBSP Maldon Salt (reduce by half if too salty for you); Grapefruit Juice (1 medium ruby); 1/2 Pound Tart Cherries (pitted) 5 oz Raspberries 1/2 large White Onion; and 1/2 Bulb (about 6 cloves) Garlic brought to a simmer and reduced heat to LOW - covered, 15-20 mins. Boat motor (emulsion blender), let sit in the fridge all night to decide if the profile was correct. Next day, tasted and it was correct for me. pH was 3.7. Fried chicken for supper and covered it with this sauce (with additional Reaper paste I make) and holy fuck - it was outta sight!

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[–] • 1 pt

I'm currently recovering from mango habanero hot wings. I'd try this but it might be the death of me