Yellow Hot Sauce

[fubarhouse]

It's my yellow hot sauce. My first actual successful sauce with consistency and all so I am looking forward to trying it!

13 YELLOW long chillies (C. Annum) (seeds removed if desired)
X YELLOW hot peppers (habaneros, 7-pot, scorpion or nagas yellow only obviously) (seeds optional but I left them in) (orange superhots will do the job in small numbers)
1 whole carrot (cut at both ends and chopped up. carrot is optional)
2 teaspoons of brown sugar
1/3 cup of white wine vinegar
1/3 cup of lime juice
2/3 cup of water
2 teaspoons of dried turmeric.

Pop them all into a blender for a good while until the liquid stops making inconsistent noises while being blended. So it sounds constant
Then pop it into a saucepan on high for a minute and reduce temperature to low for several minutes. Once it comes to the heat keep stirring it constantly.

Pour straight into prepared bottles.

 

[The Hot Pepper]

Hmm that sounds pretty good.

 

[Born2Burn]

Looking good Fubar

 

[srin2]

can't stop droooling ...over your two bottles....

 

[Wildfire Chilli Australia]

Nice colour! How does it taste?

 

[fubarhouse]

Yeah thanks guys, it does taste wonderful! Maybe use a little less lime juice next time though.
Will have to reduce it some more but it is awesome! The colour is one reason I chose many of the ingredients - I wanted to bring the flavour out of the yellow peppers and I think I achieved this

 

[RedtailForester]

Beautiful looking color!

 

[Downriver]

Nice looking sauce fubarhouse! How's the consistency? Love seeing the seeds and bits.

Instead of reducing the lime juice, you might want to replace the water with a fruit juice. In this case, apple juice might be a nice, subtle, complementary flavor and should enhance the peppers' flavor. It will also tame the lime juice "tang". Remember, the lime juice is helping to reduce the pH and preserve the sauce. Water in a sauce doesn't do a lot, at least not for me.

Just a thought.

 

[fubarhouse]

Nice looking sauce fubarhouse! How's the consistency? Love seeing the seeds and bits.

Instead of reducing the lime juice, you might want to replace the water with a fruit juice. In this case, apple juice might be a nice, subtle, complementary flavor and should enhance the peppers' flavor. It will also tame the lime juice "tang". Remember, the lime juice is helping to reduce the pH and preserve the sauce. Water in a sauce doesn't do a lot, at least not for me.

Just a thought.

A great thought too, I will do this when I have consumed all of this. The consistancy is thin at the moment but once I thicken it up it will be perfect