Dark cherry/cherry bomb pepper/Apple Cider Vinegar sweet sauce. Excellent on ice cream. I also made a batch of brownies with the dregs (dry components after straining) in the brownies and the sauce as a major component of the frosting. The office mates were blown away by them.
This will take a moment:
#1 (on the right):
Jalapeno
Fresh Pineapple
Onion
Garlic
Lime zest and juice
Apple Cider Vinegar
Gray Celtic Sea Salt
Pink Himalayan Mountain Salt
Kissed with sugar in the final cook
Xanthan Gum for thickness
#2 (middle):
Serrano
Onion
Garlic
Lemon and lime zest/juice
Aforementioned salts
Blend of apple cider vinegar and rice vinegar
Again, hint of sugar in the final cook
Xanthan Gum
#3 (left):
Cayenne Peppers
Cherry Bomb Peppers
Dried minced garlic
Lemon zest/juice
Salts
Rice Vinegar
Sugar
Xanthan Gum
#1 wants a canadian bacon pizza like teenage me wanted Dana Plato. (Well that's an odd reference.
) On chips it's great, but it's begging for some form of pork to enhance. It's thick, full of fruit overtones, and the apple cider vinegar, rather than punching through the other flavors, seems to bring the pineapple right up to the front.#2 is a pleasant, building burn with a lemon/lime front note that leaves you wondering where the heat is until the aftertaste. The second bite builds the heat, and it just keeps getting better and better as you go. This one seems destined for my sandwich toppings shelf in the fridge. The fruit/heat blend is perfect, with barely any vinegar burn.
#3 is what would happen if Franks Red Hot decided to take a trip further south. A little more tart/fruit up front due to the lemon, the vinegar notes aren't as sharp due to using rice instead of white vinegar, and the cayenne is tempered with the cherry bomb. A well rounded sauce that wouldn't be at all out of place mixed with some butter and having wings tossed in it.
And the kicker? I need another box of woozy bottles. I have two ferments currently running. One from farmers market purchases that's habanero, carrots, onions, garlic and kosher salt in water, the other that's fresh jalapeno from the garden blended with garlic and celtic sea/himalayan pink salts and capped with cabbage. And let's not even talk about how many peppers are still on the vine.
This is what happens when I have garden success. All peppers except for the habaneros are straight from the back yard garden. I had a trinidad/seven pot pepper cross planned, but couldn't keep the damn thing going through the flood. Maybe next year?
Any other hot-heads out there having pepper success this year?
do this mean there might be another batch of NFA spice on the horizon?
). My cherry/cherry bomb is similar in flavor profile, but less lip-burning.
