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Yellow Mojo Sauce

Since I had a load of yellow chilis I decded to make a yellow Mojo sauce instead of the red one. Just for the look of it and to see if it'd taste any different.

Yellow peppers (as many as you like, I used about 10)
2 teaspoons salt
1 teaspoon ground caraway
2 bulbs of garlic
400 ml (0.105 gallon) olive oil
1 yellow bell pepper
200 ml (0.053 gallon) white wine vinegar

Throw all of that in the blender until it gets a little "creamy", if you want it to be even more creamy, use a second bell pepper.

This works with peppers of all colors, of course, I simply wanted to do it a little different than usual!

I'll post some pics a little later tonight.

It tastes really well, has a pleasant heat that builds up while eating and slowly but surely starts to make you sweat. It tastes much better after a few days and can be kept in jars for weeks and longer!

Can't wait to try it again in a few days!
 
I used Dutch Yellow and next time I wanna try Lemon Drop. I guess nearly any yellow pepper will do, just use a few more or less depending on the heat you want, Scotch Bonnets are hotter than Dutch Chilis after all. Not sure how the fruity taste of SBs will affect the sauce. I wouldn't use habs, that wouldn't match imo.
That's why I wanna try Lemon Drop next time, just to experiment a bit.
 
Some pics....

mojo1.jpg


mojo2.jpg


What??? Just potatoes and the sauce? Yeah, I just wanted to try it, I would've made a fresh salad to go with it, but I was too lazy tonight! :)

Serve with some seasalt on the potatoes!
 
Looks a bit like molten cheese or a Kurkuma sauce, doesn't it?

Fire engine yellow? Errr....


I'd love to make a purple sauce, but that'd be hard since purple pods are not purple on the inside. Too bad!
 
I had some potatoes left from yesterday nite so I decided to have them for dinner with the sauce. Wow - it's much more creamy than yesterday and at least twice as hot! I love it.
 
Chiliac said:
Since I had a load of yellow chilis I decded to make a yellow Mojo sauce instead of the red one. Just for the look of it and to see if it'd taste any different.

Yellow peppers (as many as you like, I used about 10)
2 teaspoons salt
1 teaspoon ground caraway
2 bulbs of garlic
400 ml (0.105 gallon) olive oil
1 yellow bell pepper
200 ml (0.053 gallon) white wine vinegar

Throw all of that in the blender until it gets a little "creamy", if you want it to be even more creamy, use a second bell pepper.

This works with peppers of all colors, of course, I simply wanted to do it a little different than usual!

I'll post some pics a little later tonight.

It tastes really well, has a pleasant heat that builds up while eating and slowly but surely starts to make you sweat. It tastes much better after a few days and can be kept in jars for weeks and longer!

Can't wait to try it again in a few days!


Erm nice recipe there Chiliac gonna have a few hot lemon/Aji lemon ill will try this, like the idea of baked potatoes and some salad is defintly a fave of mine..cheers ;)
 
rainbowberry said:
Yep, that is green, not yellow :lol:

Well, it's "lime-yellow".

It's more yellow looking in person IMO. Just reminded me of the color becuase my insane father painted our 1966 Travelall that same color in the "interest of safety" when it came out for the local trucks...:shocked:

And ya wonder why I'm so warped..lol
 
I love coming here and seeing all these experimental hot sauce pics. I got to try it one day, if I ever get a clue on what to do. I have a recipe in my head, but measurement-wise not sure how much of each ingredient I would need.

Chiliac, the pics look great. You really should find a way to do a pure purple one, that would look awesome.
 
Just start by making one you got a recipe for and then start experimenting!

Yeah, a purple sauce would be awesome and I actually got an idea on how that could be achieved without any additives, I'll keep you all posted!
 
hmm, red + blue = purple.

I have Huckleberries and Savina/Bih/Morich.....mo0000aahahahahaa.

gr8 Idea mate. Frell yeahhhhhhh, I'll do it. :)

*thinks Hippy will want on Ice Cream....
 
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