Thought I had them, ok basic sauce would be
Amounts left off as you should determine it based on the amount of peppers your going to use. For instance I make sauces a gallon at a time and I'd have 3 pounds of fresh peppers in this.
Cranberries, crushed
peppers, fine diced
onion, fine diced
garlic, fine diced
Pumpkin, carrots, sweet potato (pick one and chop it up)
Other things to consider
fresh herbs, lemon zest and juice, Apple and pretty much anything else that you can think of that might add to the flavor profile you have in mind.
When ever you hear me talk about creating a new sauce I always talk about the Flavor Profile of the sauce. Try and get the flavor you want your sauce to have in your minds eye, ok mouth, then you consider an ingredient that you might want to add think about how it will add to or detract from that flavor. Some ingredient might need to be considered several ways. For instance Garlic, in a sweet sauce you might think that pungent, strong garlic flavor would detract from the profile but when you change it to roasted garlic then your thinking about a sweet kind of nut like flavor that would totally rock a sweet sauce. So, get your flavor profile in mind then consider the ingredients I've listed and how they'll add to or take away from your profile then consider other ingredients you might be interested in.
One other thing to consider is are you going to just make the sauce or are you going to ferment the ingredients. Fermenting is a wonderful method to make sauces that really enhances the flavors of the ingredients. If your interested in knowing more about it, read the Fermenting 101 thread pinned to this forum.
Have fun Bro and post up pics!
Cheers,
RM
