Sauces

My brother made up some sauces using this recipe or slight variations. The habaneros had the seeds removed and it's hot, but not too hot. The yellow sauce, made with mango, pineapple, and lemondrop peppers was made with seeds and seems hotter and very floral notes over the slightly bitter sweets of other peppers, and is my favorite hot sauce I've ever had. The smoked jalapeño sauce reminds me of a spicy barbecue sauce, almost like a spicy sweet baby rays. It has a little bit of the yellow sauce blended in to make it a not quite mild sauce.

On a 1-10 scale:
Smoked Jalapeño: 2/3
Habanero: 5/6
Lemondrop: 7

The Lemondrop pepper plant produced the most peppers, we used a lot for making spicy pickles. The jalapeños produced the fewest, but we got them started from seed in May and we didn't pluck the 1st fruit and flowers like the lemondrop, which was purchased as a 1ft plant in a 4in pot with flowers from a greenhouse. The habanero were from seeds as well and got enough for the sauce. Overall, I enjoyed growing hot peppers more than I expected and found the sauces very delicious.

Note: The yellow and brown sauces we made prior to this picture and are running very low now. Going to need more peppers next season.

Final thought: Life is all about the sauce, otherwise everything is just plain.