Hi, all. I make a Fatalii-based sauce every year and it tastes great, but I'm wondering if anyone has tips for keeping the color bright over time. It starts out a beautiful bright yellow, but as hot sauces often do, it darkens down after it sits for a while and starts to look more ochre brown, which isn't very visually appealing.
I used to include apple or pear to sweeten, mellow, and bulk it up, but both of those ingredients definitely contribute to the problem. Yellow bell and some other yellow peppers hold the color better and then I sweeten a little with agave or cane sugar, which has helped, but I thought I'd throw the question out there, in case anyone has other suggestions.