Both turned out really good and we're very pleased with them. The Cayenne, or Louisiana style sauce has a nice richness with mellow heat. The arbol sauce is very sassy with a pretty good bite and lingering heat you get to enjoy for 10 minutes or more!
I used some high quality white wine vinegar and both are nicely vinegar forward as I used a little more vinegar and a touch of water to thin them down for bottling. There's also a batch of cayennes fermenting in the pantry that will be sauced in about 10 days. I think there's some Buffalo Wings in our not too distant future!
We also have a little cabinet smoker full of paprika peppers and the dehydrator is full of guajillos. A pretty good day!!
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