There’s a lot to love about apple cider vinegar. It’s the delicious darling of tart.
Apple cider vinegar, or ACV, adds a little flavor amp-up to everything it meets. It’s tart but also kind of sweet and appley too. Like a super tart hard cider. Who knows why but its acidity brings out the natural sweetness in all kinds of fruit. Call it a perfect pairing. I know I do! Apple cider vinegar is made mostly from apple juice, but (here comes the science), adding yeast turns the sugar in the juice into alcohol through fermentation. Then the bacteria turn the alcohol into acetic acid. That’s what gives it a sourness that’s a perfect balancer for the fruits, peppers, herbs and spices in my botanical hot sauce. And don’t forget its therapeutic goodness: it’s also pretty well known for helping digestion so why not!