I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.
Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)
(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)
What are you using for sauce?
I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.
Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)
(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)