Sorry to hot for me...but it does look good..nice job. Anything that I have to wear a mask and gloves to handle I am not in...
Hey bro, The carrots add sweetness and depth, the Mango will work and there is a great Hab sauce from the West Indies called Matouk's that uses ripe Papaya...This is the direction I am thinking about going...with one addition...Since I don't mind the black specks, I will be adding some ground Sichuan Pepper...It is used through out Sichuan Provence to partially NUMB the tongue and mouth so the heat can be tamed but the flavor still comes through...Cool Stuff (pun intented)...JJI wondered what I could add to a hab sauce to mild it down without taking away the color. I hadnt thought to use carrots. is there a carrot flavor to the sauce or is it just for color and to knock down the concentration of hab heat. Im thinking of trying this but adding mangoes as well.
Yeah Im not to worried about the black specks. Look is important in my final food but for flavor im willing to sacrifice some aesthetic value. Im going to have to look more into the mango and papaya route as well. Iv always enjoyed the mix.Hey bro, The carrots add sweetness and depth, the Mango will work and there is a great Hab sauce from the West Indies called Matouk's that uses ripe Papaya...This is the direction I am thinking about going...with one addition...Since I don't mind the black specks, I will be adding some ground Sichuan Pepper...It is used through out Sichuan Provence to partially NUMB the tongue and mouth so the heat can be tamed but the flavor still comes through...Cool Stuff (pun intented)...JJ