Well, it is about crimson in color, don't compare the colors too thoroughly...
I used Cayenne peppers and pickled Tabasco peppers, both bought on a local farmers market. I bought carrots as a base and blueberrys for taste and color. I purreed a big onion and a hand full of garlic cloves in the Bella Cucina blender (very similar to the magic bullet, but a lot cheaper, might even be compatible!) and cooked it in oil, then added the purreed carrots, then the purreed peppers. I added honey, salt, lemon juice, ginger and the purreed blueberries. First I was a bit disappointed about the color the blueberries were adding, but the longer the sauce cooked the better the color was. The sauce is medium hot. The blueberry-taste gives a fine twist to the usual hot sauces.
The purreed ingredients:
The nine half pint jars of sauce:
I used Cayenne peppers and pickled Tabasco peppers, both bought on a local farmers market. I bought carrots as a base and blueberrys for taste and color. I purreed a big onion and a hand full of garlic cloves in the Bella Cucina blender (very similar to the magic bullet, but a lot cheaper, might even be compatible!) and cooked it in oil, then added the purreed carrots, then the purreed peppers. I added honey, salt, lemon juice, ginger and the purreed blueberries. First I was a bit disappointed about the color the blueberries were adding, but the longer the sauce cooked the better the color was. The sauce is medium hot. The blueberry-taste gives a fine twist to the usual hot sauces.
The purreed ingredients:
The nine half pint jars of sauce:
Ask any Roll Tide fan and he'll tell you, that "crimson hot" is hotter than "red hot"!