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If you know what flavour you like, just dial it with herbs, spices, different type of sugar etc.
Inspired by this have dialled it up.
More lemon drop, less pepper filler
A thumb of ginger
lemon zest
bonus Prairie Fire peppers gifted to me (they'll get a jam back)
tiny demon reds from a previous year.Best yet!
Still keen to roast some of them and have enough to make a sauce..
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spinnnout
Chopsicle
If you know what flavour you like, just dial it with herbs, spices, different type of sugar etc. I roast the chilli fruit (seeds in) with sweet peppers (seeds out), loads of garlic, little onion, then into a pan with cider vinegar, sugar, and some tomatoes. And add earthy herb/spices (cumin, coriander seed, anything else lying around), balsamic vinegar to knock back the sweetness, or honey for a sweeter taste if you prefer.
I tried a few times flame-toasting the chillis and peppers on a kitchen gas hob to get a deeper, smokey flavour, but tbh. can’t really tell the difference with just roasting in an oven ….barbecue/smoke them for proper smokey flavour
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Sort-of edit; should have said I’m after a less-sweet, more chutney, savoury flavour.