My first sauce - Pear- 7 Pot White

[cone9]

This is my first cooked sauce.  I made four bottles, the fourth is in the frig.

 
4            7 Pot White peppers
1/2 c      parsnips, diced
1/2         large Walla sweet onion
1            Bosc pear
4            cloves garlic
1 c         water
4 1/2 t    sugar
1/2 t       salt
1 c         white vinegar
 
I can't take credit for the recipe.  I took inspiration from poypoyking's White Lightning recipe.
Nice flavor, moderate heat.  Seems like a lot of sugar compared to other recipes but it worked for me.

 

[Spicy Joe]

Interesting..... what type foods do you think it would be good on?

 

[BigRed12315]

Hmm.. Looks pretty interesting. The color is cool- looks like lemonade. 
I'm really curious to how it tastes. 

 

[SL3]

Looks good. Tell us how it tastes. I got several 7pot Whites just begging me to do something with them.

 

[KingChile]

damn i must say that looks VERY good!

 

[Roguejim]

I take it the parsnips replace the atypical "carrot" addition in so many recipes?

 

[BigRed12315]

If you need anyone to review it, I'm always around to reviewing.

 

[poypoyking]

Looks great cone!  The sugar doesn't come through as much as you think it would.  My favorite use for it is to dip chicken tenders/nuggets in.  And great idea on the parsnips, maintains the color of the sauce without having access to white/yellow carrots(and also a great natural thickener).

 

[cone9]

So, I left the sauce sit in the frig a while and here's my assessment.
 
Nice smooth sauce - I pureed it a long time.  It separated, but only a little, so the bottle benefited for a shake before pouring.  Pooled well in the spoon, but will run off slowly when tilted.
 
First comes the pear flavor (and there's enough sugar to nicely bring out the pear) followed in a few seconds by a moderate burn (many of you would probably call this a mild sauce).  The heat is just on the tongue and lingers for several minutes.  It finishes with what I'd call a bitterness - not unpleasant, just what I associate with most of the hotter peppers.
 
I'm pleased with how the pear flavor shines through.  I started this with 1 1/4 teaspoon  of sugar and then titrated up until the pear flavor came out.  It needed the extra sugar to really bring out the pear.  Very happy with how this worked out!
 
I think the sauce could handle more heat without overpowering the pear.  I didn't want to start with to many peppers as I find I lose the other flavors in sauces that are too hot.
 
The onion, garlic and vinegar are all well in the background.  I like that the sauce speaks to you of pears, and not garlic or vinegar as either can so easily dominate a sauce.