Purple sauce well nearly

[Timmmy newbie]

Peppers from the garden (except for the dorsets).

Cooking away was a bit thick from the start and made a real mess of the kitchen

1 1/4 cups of apple cidder vin
200ml bals vin
10 sun dried tomatoes (dry ones not in oil)
lots of basil
400ml can beetroot
pistachio nuts
1 large eggplant
Peppers: Dorsets, pw habs, orange habs and cayennes

Should be good on a pasta.

Have tried it on a sambo and it was good but it's extremely rich and really hot by the time I finished the sandwich I couldn't really taste anything.

 

[Pam]

Beetroot, that's not an ingredient I see very often. Is that what made it so red?

 

[imaguitargod]

Interesting color!

 

[cheezydemon]

Purple peppers never turn out purple in sauce or dried. I thought you might have found a way!lol.

Interesting ingredients!

 

[Timmmy newbie]

Started off real purple from the beetroot then faded back to a rich red in the end.

The taste is way too strong just real rich so I'm not sure how you would weaken the taste without diluting the heat. Maybe less tomatoesor at least sub 1/2 of them with fresh tomatoes I guess and half the beetroot.

Will be too hot for me in a week or so but with the strong taste I won't be using much anyway