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Looking for a majical green color sauce

Hot Clint

Hot Clint

HI, all the chilli heads I salute you.
Been looking for a really tasty green hot sauce recipe but what I'm really interested in is getting that distinct green colour. A light but bright green. It's for my son who is crazy about slime and wants a sauce that looks like luminous green slime, crazy I know hahaha. Something like this pic.
 
 
 
Green-Slime.png
 
Tomatillos
Xanthan gum { a little goes a long way }
Tapioca starch {taking advantage of it; losing its thickening power in an acidic enviroment, and/or with prolonged cooking, like hot sauce}
Green Pods of course  :!:
LIMES
white or light yellow things; example; if using carrots, try to find yellow carrots.
Radish; Daikon or other larger white radishes would work at lightening a darker green color and adding body to a hot sauce
want garlic notes but not an overwhelming garlic flavor even if using a lot of garlic for the lighter color it will add to the green sauce? use Elephant Garlic. much more bulk with less intense flavor, though still tasty  :drooling:
 
alternatively there are several fruity ways to go with a green sauce
:think:   I'm thinking; Lulo fruit {Solanum quitoense} also called Naranjilla, Ground Cherry's, ripe Kiwifruit both gold and the more common green. 
 
 
i'm just throwin ideas out there.
 
hope any of this helped.
:)
 
I don't like chemical food colors but I suggest natural ones like these, the blue and yellow will create your green https://amzn.to/2SfvWAP
 
It won't be "neon" but you can play till you get a good slime color.
 
No brown vinegar only clear. No reds. Whites and yellows are best, even green ingredients will dull it.
 
Definitely food colored! As I've consumed more than several of those bottles in my lifetime ;) going to try one of these colored sauces. Think I'll try using yellow/green Tabasco, some yellow/green sugar rush peach, and some green jalapeños.. Not sure what else

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Are you speaking for cooked as. Well as fermented sauces? How much would one add you think?
karoo said:
You will need to add a stabilizer like Citric Acid or Ascorbic Acid to prevent Oxidation which will turn it brown.
And of course not cook it for too long.
 
Enjoy, and report back.
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I got the citric acid from previous canning, will it alter the flavor much or should I sub out any other acidifier since I'd be using C6H8O7? Big changes in color retention?
karoo said:
cooked and fermented.
 
Citric acid ; half teaspoon per liter
Ascorbic acid; 2000 mg per liter
 
According to taste .
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Few months old but if you own a juicer and your son is still into slime, he might enjoy this
You can just get a yummy standard green sauce with a mix of tomatillos, green peppers, lime juice, and cilantro but I don't know how you could make it neon looking like the color of the frosting you posted

I bet you could come close to that color if you used mostly yellow peppers and just a touch of something really dark green (like spirulina powder or kale juice). I'd start with a yellow puree, split up a small amount into a couple shot glasses and try adding different amounts of green things to each until you find some ratio that looks right.

 
 
MentalinosLastMeal said:
Few months old but if you own a juicer and your son is still into slime, he might enjoy this
You can just get a yummy standard green sauce with a mix of tomatillos, green peppers, lime juice, and cilantro but I don't know how you could make it neon looking like the color of the frosting you posted
I bet you could come close to that color if you used mostly yellow peppers and just a touch of something really dark green (like spirulina powder or kale juice). I'd start with a yellow puree, split up a small amount into a couple shot glasses and try adding different amounts of green things to each until you find some ratio that looks right.

 
Click to expand...
Twice that. The math behind bright colors is simplistic: mixing yellowish sauce with green. A very good way to achieve a deep green color would be adding spirulina powder Mentalinos mentioned, or possibly barley grass and wheat grass powder. Also you might try to add a basil pesto or spinach, since it makes a good natural dye. Also Parsley was a medieval cook's go-to when coloring something green.
And if your yellow peppers are not that colorful, use saffron. 
 
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