color Sauce Coloring

[AMuteBard]

Hi there, Bard here! 1st post and I'm glad to have came across this forum; already gaining tons of knowledge!
 
I tried to search for this, but kept getting errors: 
 
 I'm just wondering if there are any guides available or if anyone has any tips on how to achieve different color's with my sauces; naturally. Though it needs to be something that wouldn't be compromising the flavor too much. 
 
 
Thanks! 

 

[Jubnat]

I would just google search for using natural food coloring, not necessarily in the context of hot sauce making,  Obviously you'll have to sort through to find compatible flavors.
 
The last sauce I made, I used some achiote(annatto) powder, trying to get a more red color.  And also because it went with the coriander and cumin that I put in the sauce.  It didn't work as well as I had hoped.  It adds more of an orange/red color, and I think it works better with fats and oils compared to water and vinegar.
 
I'm definitely planning on using fresh turmeric in a sauce after I harvest my plants.  But this will be more about flavor than color really.

 

[sirex]

A little bit of beet juice goes a loong way if you want red.

 

[The Hot Pepper]

Bright peppers and limited ingredients, clear vinegars only. I've seen the brightest yellows and oranges almost neon.

 

[dragonsfire]

Turmeric-yellow
Blueberries-blue
Beats-red
chlorophyll powder-green
etc..