Boom Sauce - Afterburn
version: 2
| Ingredient | Quantity | Method |
|---|---|---|
| Prunes (pitted) | 250 g | 1. Combine the prunes, apples, onion, brown sugar, and apple cider vinegar in the 8L Instant Pot. |
| Apples (Granny Smith, cored/peeled) | 800 g | ^ |
| Red Onion (roughly chopped) | 250 g | ^ |
| Brown Sugar | 250 g | ^ |
| Apple Cider Vinegar | 909 g | ^ |
| Fresh Ginger (microplaned) | 2 g | 2. Add the ginger, allspice, and nutmeg. Secure the lid and cook on High Pressure for 20 minutes. Use a quick pressure release. |
| Allspice (ground) | 1 g | ^ |
| Nutmeg (freshly grated) | 0.5 g | ^ |
| Chocolate Bhutlah Mash (Fermented) | 150 g | 3. Transfer the cooked base to the Magimix 4200XL. Add the fermented Chocolate Bhutlah mash and the salt. Process on high until a completely smooth purée is achieved. |
| Salt (Fine Sea Salt) | 15 g | ^ |
| Xanthan Gum | 2.5 g | 4. While the Magimix is running, slowly rain in the xanthan gum through the feed tube to ensure even hydration. Process for an additional 60 seconds to fully stabilize the emulsion. |
Revision History:
- [v1 Archive](_Archive/Boom Sauce - Afterburn - v1 - 2026-02-06-1115.md) - 2026-02-06-1115
- [v1 Archive](_Archive/Boom Sauce - Afterburn - v1 - 2026-02-09-0729.md) - 2026-02-09-0729 - corrected pressure cooker time