Hey guys. Just curious of what kind of a rough ratio you would reccomend to make a traditional hotsauce out of this.
I will be using vinegar, chiles, salt, lime, and roasted garlic.
Here is a picture of the amount i will be using.
If these were normal peppers i would just eyeball it, but these are Lantern Peppers which i have zero access to normally and i do not want to take the risk.
Again - If you're a Chef, just take a look at that pic, and guesstimate how much Apple Cider Vinegar you would go ahead and add.
I am going to puree the sauce and store it in my fridge.
Thanks so much in advance.