If you don’t mind, let me know how it goes? I like the taste of black pepper but not the consistency so I extract that. Puréed carrots make a great base, and apple cider vinegar can supply the acid. Jalapeños for flavor and habaneros for heat, garlic (extracted) and onion. It’s a pretty decent sauce on its own, you can customize from that. Smoked paprika, basil, rosemary…goodness!
Discussion
Thanks for the tips, I was going to ask if you had a link to a guide or book or something. But yeah, I’ll lyk. I actually love habanero but it’s too much sometimes, I feel like I can make a nice blend with other stuff.