First attempt at making hot sauce, using Malaysian Goronang peppers from the garden. A sweet start from Balinese palm sugar finishing with a tangy scotch bonnet level heat. It cooked down more than I thought,and I ended up adding more carrot to thicken it up some more and cut the vinegar tang but we have LOTS more peppers where those came from! 🌶️
by Nitch_4250
5 Comments
That looks tasty!
What made you cook right away versus fermentation? I have decided I am going to make my first attempt at hot sauce after harvest and I can’t decide on whether to cook or ferment.
Yummy
It looks fabulous.