Allard William
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Almost Hot Sauce Time
Eager for my peppers to ripen, I whipped up a few bottles of an Asian style hot sauce. It is made with unripened Thai chili peppers, brown sugar, white wine, rice vinegar, ginger, and other spices. It has some heat, but as a Habanero sauce fanatic, I would say that the heat is mild, and intensifies the more you consume. Hot peppers vary in flavor and heat from green to their fully ripened state, and when you should harvest them is entirely up to your palette.
I forgot to mention that the rich, warm, brown color turned out well. It is a thin sauce, as it should be.
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