Fish Pepper Sauce Recipe Baltimore/East Coast

[hot stuff]

Anyone have a traditional Baltimore/East Coast recipe for fish pepper sauce? Certainly someone has something on this!

 

[Phil]

I'm curious about this too.... I have some fish peppers ripening soon

 

[hot stuff]

I've picked some not red because I've read a lot which said they were used with white.

 

[laynlow]

Never heard of it but found this:

White Hot Fish Pepper Salsa
The white bell pepper variety called for in this recipe was developed specifically for its white color, and is available in many supermarkets with specialty peppers. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use.
1 pound white bell peppers
4 ounces white ‘Fish’ peppers
1 large cooking apple (about 8 ounces), pared, cored and chopped
1 1⁄2 cups white wine vinegar
1 cup sugar
4 cloves garlic
1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
1 1⁄2 tbsp salt
Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt, and pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze. Yields 5 cups.

Read more: http://www.motherearthnews.com/organic-gardening/fish-pepper-zmaz09amzraw.aspx#ixzz3Ffydy9CL

 

[hot stuff]

Never heard of it but found this:
White Hot Fish Pepper Salsa
The white bell pepper variety called for in this recipe was developed specifically for its white color, and is available in many supermarkets with specialty peppers. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use.
1 pound white bell peppers
4 ounces white ‘Fish’ peppers
1 large cooking apple (about 8 ounces), pared, cored and chopped
1 1⁄2 cups white wine vinegar
1 cup sugar
4 cloves garlic
1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
1 1⁄2 tbsp salt
Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt, and pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze. Yields 5 cups.
Read more: http://www.motherearthnews.com/organic-gardening/fish-pepper-zmaz09amzraw.aspx#ixzz3Ffydy9CL

Thanks, I've seen this one but it doesn't seem like the "white sauce" they keep talking about on the east coast.