I've grown peppers for a long time, but I finally made my first sauce.
The result is TBD.
1/2 cup carrots
1 cup yellow bell pepper
1 cup yellow onion
2 cups pineapple
2 cups Aji Pineapple peppers
2 teaspoons salt
1/2 cup distilled white vinegar
1 cup water
I boiled it all together and then pureed it. Then simmered for an hour and strained.
The color is good, I'm not sure on the taste yet. It has a sweet start and then the heat comes. The heat is to my liking.
Might have a bit of a bitter taste along with the heat.
I have it in the refrigerator so I can try it tomorrow and make some changes if needed.
Here are my questions.
If it is bitter, what can I use to reduce that?
This sauce is thicker than I like. I'll be using water to thin it out some. But in general I like thinner sauces.
My guess is that to make thinner sauces I shouldn't be using other vegetables or fiberous fruit, or at least not so much of it. Is that correct?
Thanks in advance for your help.
The result is TBD.
1/2 cup carrots
1 cup yellow bell pepper
1 cup yellow onion
2 cups pineapple
2 cups Aji Pineapple peppers
2 teaspoons salt
1/2 cup distilled white vinegar
1 cup water
I boiled it all together and then pureed it. Then simmered for an hour and strained.
The color is good, I'm not sure on the taste yet. It has a sweet start and then the heat comes. The heat is to my liking.
Might have a bit of a bitter taste along with the heat.
I have it in the refrigerator so I can try it tomorrow and make some changes if needed.
Here are my questions.
If it is bitter, what can I use to reduce that?
This sauce is thicker than I like. I'll be using water to thin it out some. But in general I like thinner sauces.
My guess is that to make thinner sauces I shouldn't be using other vegetables or fiberous fruit, or at least not so much of it. Is that correct?
Thanks in advance for your help.