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Ideas for 7 Pot yellow sauce

S

ShowMeDaSauce

Ive got
 
7 Pot yellows....obviously
A yellow bell pepper
A couple ripe apricots but im considering Asian pear instead
Shallots, garlic and onions
Pretty much any vinegar you can imagine...well almost and some are WAY too expensive to use for hot sauce.
Fresh limes
Crystallized ginger...candied...whatever you want to call it :D
Lots of whole spices.
 
This is going to be a test batch with about 10 of the 7 Pots. Not really wanting it sweet. Just enough sugar to balance the acids.
 
 
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This was more of a question than a thought. :D Ive never made a sauce from 7 Pot Yellows. Tasting/sampling will be pure agony for me....Sooo here is what i have in mind atm.
 
15ish 7 Pots
15ish Aji Citos
Half a yellow bell
6ish yellow/white baby carrots...about the size of your pinky finger
2 small apricots
Half a medium white or yellow onion
3-4 garlic cloves
1/2 TSP salt
1-2 TBS lime juice
1/2 TBS candied ginger
3-4 Whole fancy cloves
3 Whole Allspice berries
1/4 TSP Turmeric
Still undecided on vinegar....maybe a mix of cider and cane,
 
Adjust with salt and sugar after resting in the fridge
 
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Just a few thoughts...
- candied ginger, a little goes a long way you don't want to over power the other flavors. Personally I would opt for fresh ginger.
- try light agave syrup as a sweetener, it works great with apricots.
- I might up the lime juice to a 1/4 cup.
But it still sounds awesome as is! Let's us know how it comes out.
 
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Getting ready. Ive got these plus a few citos and 7Pots in the freezer. Probably toss in the 2 Beni's ive got too.
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Don't add the green chiles, that'll make the sauce brown-ish
 
The ingredients posted in #3 will still make a BLAZING hot sauce!!! Like in the realm of 8/10.  If that's the range you are looking for, then that'll work. 
 
The spices mentioned sound good, will they be simmered whole and then strained or sieved?
 
I'd suggest not using apple cider viengar for this sauce.  Rice, white wine(ore maybe red wine?), or other lighter flavored vinegar.  Balsamic has a sweeter flavor, usually with a bit mroe acidity.
 
I dunno about using candied ginger.  I haven't worked with it.  Thinking more of fresh ginger or even dried ginger.  But hey, it's an experiment sauce!  so GO for it!  It'll make it a bit sweeter, so go easy on other sweeteners until you can get a good taste of how it is.
 
7 Pots are seriously hot.  For reference, I've made some fruit based sauces with 2 large Fatalii in 2 gallons of sauce and that put it to about 3/10 heat.  Depending on the desired heat level...consider seriously reducing the number of 7 Pots and significantly increasing all the other ingredient.
 
Have Fun!!!
SL
 
 
 
 
 
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The Hot Pepper said:
What's wrong with that?
Click to expand...
 
Nothing specifically "wrong" with that, but I think it would be a better sauce without the green chiles.  Better color and better flavor profile.  SMDS already posted, so it's all guud.  ;)
:D
 
SL
 
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Color is last on my list especially for homemade but so many good brown sauces like bbq, steak, even chipotle hot sauce and others that just end up brown or muted or muddy. Taste is king. :)
 
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I agree, there are tons of tasty brown sauces.  But there's also that mantra that you eat with your eyes first.  Hopefully SMDS will post pics and descriptions, let us know how it comes out.  As long as it comes out good and SMDS likes it...WIN. 
 
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Those red Early jalapenos were insanely delicious btw. Really sweet but the heat was toned down a great deal.
 
Its brutally hot outside atm but im trying to go to the store and get a smallish 2qt slow cooker for making hot sauce. I normally dont make much over a quart at a time so it should be fine. My range does not vent to the outside so fumes absolutely kill me.
 
For this sauce i do really want to preserve the yellow/orange color so im going to use the whole yellow bell also.
 
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All the peppers, veggies ect ect came out to exactly 500grams total. I didn't bother weighing each item. I used a 50/50 mix of Roland Dry and Crisp white wine vinegar and brown rice vinegar. That averages out to around 5.75% acidity. Cut that 50/50 with water.
 
No lime juice added until after its cooled and blended. I will probably even wait until its had some time to age in the fridge for at least a couple days.
 
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salsalady said:
I agree, there are tons of tasty brown sauces.  But there's also that mantra that you eat with your eyes first.  Hopefully SMDS will post pics and descriptions, let us know how it comes out.  As long as it comes out good and SMDS likes it...WIN.
Click to expand...
 
Right we eat with our eyes but I still don't get it. You are put off by the color of chili, chocolate, mole? Kool-Aid is more appealing than coffee or root beer? This may be a preference of your own, imo vibrant colors definitely look fresher, but not more appealing. A sizzling sear on a steak more appealing than a salad??? ;)
 
I'm telling The Mole King lol!

 
 
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:sigh:@Boss
 
Back to the OP- If the ingredients are-
 
7 Pot yellows....obviously
A yellow bell pepper
A couple ripe apricots but im considering Asian pear instead
Shallots, garlic and onions
Pretty much any vinegar you can imagine...well almost and some are WAY too expensive to use for hot sauce.
Fresh limes
Crystallized ginger...candied...whatever you want to call it :D
Lots of whole spices.
 
I would be looking for a bright yellow/orange-ish sauce.  Seeing those ingredients in a brown-ish sauce I'd be a little...hmm?....Why is the sauce made with these ingredients brown?  Not saying a brown sauce can't be good!  Just trying to help the OP avoid a brown color if they were going for a bright yellow color.
 
 
If I'm eating chocolate, coffee or a nicely seared steak, it better be brown.  Oh Yea!  If someone handed me an unlabeled bottle of brownish sauce, I'd taste it and go from there.  If someone hands me a bottle of "Sweet 7 Sunshine Sauce"...made with yellow 7's and yellow bells and it's browninsh from a couple green peppers that got tossed in the mix.....  well, that's a hypothetical and didn't happen so I guess we can move on.  :)
 
 
PS- You know I'm not anti-brown-colored sauces as I make 4 brown colored sauces.  I also make a gorgeous tropical orange sauce, and a bright red fire-roasted sauce and fresh red salsa....as well as numerous other Limited Edition sauces like a Pink Fluffy Bunny.  :lol:  I can't reveal too many secrets, but when making my bright red salsa, I chop and drain the fresh green peppers.  The green juice from the green peppers gives the bright red salsa a brown-ish tint.  Sometimes it's the little details that make a difference.  JMHO~  :cool:
 
looking forward to seeing and hearing how this YELLOW 7 Pot sauce comes out!
 
As long as you are having fun, there you go!
:lol: 
SL
 
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