4 ms·

Care to share some links to your favorites?

• ksaj 4y ago
  I don't keep them around since I mainly use them more for inspiration. But the non-fermented dipper I mentioned was based on the one here: https://plantedandpicked.com/habanero-plum-hot-sauce https://plantedandpicked.com/habanero-plum-hot-sauce. I've described the replacement ingredients I made in other comments, so I won't list them here. Just wing it. That's what I do beyond using recipes as a safe-guard for portioning. I will point out though that I used 1/2 the amount of habanero, and then I replace (plus a bit more) the other half with other peppers to give it a fuller flavour, and more about a pleasant lingering warmth than scorching-face heat. I really enjoy the different types of heat different peppers can impart, and I really pay attention to the flavour itself to make sauces that taste like they fit some sort of "theme" or locale. (That is to say, I probably wouldn't mix Scotch Bonnet with Pequin, because I don't think they would work all that well together, but there are combinations that are simply incredible.) Pretty much the only thing I really stick to verbatim is the spices and some of the herbs. And I use the recipe volumes (tsps or cups or whatever) to gauge what I need to do to ensure the finished sauce will be recognizable and balanced appropriately even if the ingredients I used are not the same, but merely "similar." As long as you know your flavours, and you don't over-use any given ingredient, it is really hard to go wrong.