Re: [CH] A corn based hot sauce?

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 Corn has a high starch content I'm not sure of the pH but I'm thinking it is 
high alkaline. So it will take quite a bit of acid to lower the pH and you'll 
loose the corn flavor. However you could modify a corn relish recipe to 
accommodate your yellow peppers, but I doubt it would blend smoothly enough 
to pour like a sauce. You may be better off leaving it as a hot pepper corn 
relish.

another idea is Orange marmalade. Use about half the sugar called for in the 
recipe. Here again I doubt a blender or food processor could get it smooth.

Other yellow alternatives; Pumpkin, Squash [Hubbard, Acorn, Winter, ETC., 
[not Summer Squash], Rudabakers, Yellow Bells, Yellow split peas, Applesauce. 
That's all that comes to mind right now maybe more later. 

Oh! I just remembered I have a Jamaican BBQ sauce uses bananas, no tomato, 
but it turns sorta dark, not really yellow but your peppers would keep it 
yellow anyway

Fred Fatino AKA: The Creative Chef    <A 
HREF="http://www.thecreativechef.com">http://www.thecreativechef.com</A>


Fred Fatino AKA: The Creative Chef    <A 
HREF="http://www.thecreativechef.com">http://www.thecreativechef.com</A>

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• Maybe in reply to: Mike Benson: "[CH] A corn based hot sauce?"
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