Deb deForest wrote: > > Brent wrote: > "> Does anyone have any recommendations for what to use to increase the > > viscosity? > > Carrots? Isn't that the secret of the Belize habanero sauces, e.g. by > Marie Sharp?" > > Coincidentally, just had some friends in San Antonio drop by with a bottle > of "San Antonio Gold". Anyone try this before? A pretty good carrot-based > hab sauce that is the consistency of ketchup. It is a thick puree of pretty > golden color and good hab flavor but instead of the usual vinegar flavor > (Rael, take note) this one has key lime to preserve and balance the often > too sweet of carrots and makes a pretty good bottled sauce. Still on the > sweet side like most carrot-based sauces, and it is also on the less hot > side (this is no doubt a hab sauce you could eat, green). But works great > as a sub for ketchup. Anyone else ever try this? > Deb in Houston Man, my eyeballs were alert, Deb, WAY BEFORE you ebber got to "this is no doubt a hab sauce you could eat, green)"!!!! As were my tastebuds... I'm drooling. Hot and sweet (reminds me o'me...)???? Where can I get some o'this stuff???? If sumbuddy in SA's willing to send some, make sure you include about a gross box o'Los Barios Chimichurri Sauce... Not hot stuff, but it DON'T get any better eatin' than THAT!!!! green (R) (TM)