I'm looking to make a hot sauce that would be great for dipping and BBQing. I've made about 5 batches with different variations but generally the same idea. Some batches have been too hot, some too sweet, and some lacking depth. People have told me they like it, but I personally am not happy with it.
I have realized that I do not like the tastes of molasses or brown sugar and that it smells bad to me when cooking, so I am trying to perfect this recipe using only honey as a sweetener.
I wanted some feedback from the gurus here as to how I can balance the amount of heat, sweet, and acidity in this recipe. I like things pretty hot, and I also like pepper. I'd say on a scale of mild-medium-hot-suicide, I'm aiming for hot. As for pepper, a lot of the recipes I've read online don't even use pepper, but it is essential for me.
Here is my recipe:
2 tbsp unsalted butter 1 chopped onion 1 chopped bell pepper 3 scotch bonnets, stems removed, keep whole 5 chopped garlic cloves 1/2 cup honey 1/2 cup lime juice 1/4 cup white wine vinegar 1 tsp sea salt 1/2 tsp peppercorn 2 sm cans tomato paste
Here is how I'm cooking it:
step 1: melt butter over medium heat add chopped onion, bell pepper, garlic cloves, and whole scotch bonnets cook until tender (approx 10-15 mins) step 2: add honey, lime juice, vinegar, sea salt, peppercorn, and tomato paste bring to a boil and low rolling boil for approx 10 mins lower heat and simmer for approx 30 mins step 3: let cool to room temperature blend until smooth
I'm just looking for some feedback as to how I can improve this recipe and balance it well. What is it lacking? What proportions are off? Should I add ginger? Do I need more garlic? What better steps can I take during the cooking process?
Thank you for your time.