Lemon drop pepper sauce

i make a lemon drop sauce with white vinegar, ginger, garlic,sea salt, maybe a pinch of sugar and lemon. cook down, blend and bottle.

Ive made it both cooked and uncooked. Both turnout a brilliant yellow. I dont use lemon in mine. I get fresh lemon grass. Cook it first in the "brine" or just water. Then use that brine/water for the peppers. Chop up maybe 1 2-3" piece of the lemon grass that was cooked and add it to the peppers. This will of course require straining before bottling.
 
You will get the lemon flavor without the additional acid. If you go with lemon juice add it after cooking. I never add lime or lemon during the cook down. I use it after its cooled in the fridge for a few days after cooking. Give the flavors a little time to meld before adding it.
 
This was mine before straining. SAVE the dregs and dry it. The powder is interesting.