Re: [CH] Carrot based sauces

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Bufalo Jalapeno Sauce has carrots as the second ingredient behind water
(followed by vinegar then chile peppers). I don't know about Bufalo's hab
sauce.

--Mark
Mark Doster

-----Original Message-----
From: Deb deForest <deforest@selec.net>


>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
>

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