Mark's Yellow Pepper Sauce
Categories: Sauce, condiment
Yield: About 1 gallon
INGREDIENTS
3 lbs seeded & diced yellow hot peppers (pick your poison, from Lemon Drops to Yellow Morouga Scorpions)
1 20oz can crushed pineapple
2 cups orange juice
2 cups water
1 1/2 cups white vinegar (Cane vinegar preferred)
1 cup white rum
3/4 cup white sugar
1 tablespoon grated lemon zest
3 grams vitamin C (Helps with color retention)
2 grams xanthan gum
DIRECTIONS
Add all ingredients except vitamin c and xanthan gum to suitable stock pot (anodized pots will retain capsaicin, you've been warned) and bring to a slow simmer, hold for one hour.
Process in small batches in blender, blending well.
Return to stock pot and simmer for another hour.
Process in small batches in blender again, then strain through wire strainer to remove any large pieces or seeds that have escaped the blender.
Bring back to a simmer. Wash the blender.
Remove one portion of sauce to the blender.
Add vitamin C and blend well.
Reconstitute xanthan gum according to package directions if not using pre-hydrated.
Add xanthan gum to blender and blend well.
Add blender mixture back to stock pot and return to a simmer.
Finished sauce should test between 3.8 and 3.9ph, if above that increase vinegar to achieve desired acidity.
Test and bottle.
This is what I call a pepper forward sauce, the flavor of the peppers will be much more intense than in the normal vinegary grocery store sauces. The citrus and fruit flavors add depth and interest to the flavor profile.
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