[CH] Carrot based sauces
Deb deForest (deforest@selec.net)
Sun, 23 Apr 2000 19:28:25 -0500
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