"We previously spoke to Chef Saiba Haque, founder of Hot Source Magazine, about the creative ways to use orange juice, and she said orange juice was actually ideal for mellowing out hot sauces. This is because the acid in the juice binds to the capsaicin molecules in the peppers, taming that burning sensation many of us dread. It can also add a fresh and tangy flavor, which works well with a lot of dishes, like jalapeño chicken wings or sweet and spicy ribs."
"There are certain peppers where orange juice works especially well in terms of balancing heat levels, such as Carolina reapers and scotch bonnets. Haque also recommends incorporating orange juice into fermented hot sauces. It works well in marinades, too, like a carne asada seasoning or a tasty tofu marinade. The juice can add a unique brightness to these types of dishes, giving them a completely different, fresher taste."
"Because of this, you want to add the juice slowly, tasting as you go. Some people like to use both the juice and rind, so if you have an orange lying around at home, it's worth adding a little zest for some extra tang. A juice that isn't from concentrate works best. Better yet, a fresh one if it's available to you. However, anything you have on hand should work in a pinch, and if nothing else, drinking a glass of juice can help."
Orange juice's acidity binds to capsaicin molecules and can tame the burning sensation from hot peppers while adding fresh, tangy flavor. Orange juice works especially well with extremely hot peppers such as Carolina reapers and scotch bonnets and complements fermented hot sauces. The juice functions effectively in marinades for meats and tofu, and can brighten dishes like jalapeño wings or sweet-and-spicy ribs. Add orange juice slowly and taste as you go. Using both juice and zest adds extra tang. Fresh, not-from-concentrate juice is preferable, though any juice can work in a pinch; drinking juice can soothe heat more pleasantly than milk.
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