Those are some clean looking sauces Terry.Yummmm
Hit me up with the yellow sauce.I cant seem to keep the deep yellow color.
Thanks Randy. First time making a yellow sauce for me. The color held pretty well and hopefully will taste ok after it sits for a few weeks.
9 oz Lemon Drop peppers (a Burpee variety I picked up at a local garden center)
1 oz Yellow Bhuts
1/4 oz fresh ginger
1 tbspn olive oil
2 cups water
2 cups pineapple
1 cup combination of juice from 2 lemons and the rest vinegar
I sauté the peppers, onion and ginger in the olive oil for 5 minutes on high heat. Then add the water, cook for about 30 minutes on high heat or until most of the water is evaporated. Then i let it cool. After it has cooled enough it goes into the blender on a low setting, As it is mixing in the blender the lemon juice/vinegar combo is added and continue to blend until everything is incorporated. Then it goes through the food mill to remove the seeds and skins of the peppers. This sauce has to go in the fridge, to make it shelf stable i would just cook it again after the food mill and than hot fill the woozies.
This filled 2 12 oz woozies for me.
Edited by tctenten, 26 October 2014 - 03:21 PM.