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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...

Hi, all. I've been lurking here, reading posts for quite some time, so thought I should finally actually join the forum. I grow my own peppers and make a handful of small batch sauces each year in the DC/Maryland/Virginia (DMV) area -- not the dreaded Department of Motor Vehicles ;-)   Look...