Photo by Rob Cardillo
'Fish' peppers and white bell peppers combine to make an unusual white hot sauce, where red hot peppers would muddy the appearance.
Ingredients
- 1 pound white bell peppers
- 4 ounces white ‘Fish’ peppers
- 1 large cooking apple (about 8 ounces), pared, cored, and chopped
- 1-1/2 cups white wine vinegar
- 1 cup sugar
- 4 cloves garlic
- 1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
- 1-1/2 tablespoons salt
Directions
- Seed and chop the bell peppers and ‘Fish’ peppers, and put them in a large, nonreactive pan (avoid aluminum and copper).
- Add the apple, vinegar, sugar, garlic, and pineapple (or lime juice).
- Cover and simmer over medium heat for 25 to 30 minutes, or until the peppers are soft.
- Purée to a creamy consistency and return to the pan.
- Bring to a gentle boil.
- Stir in the salt, and then pour sauce into hot sterilized jars.
- Store in the refrigerator for up to 1 week, or freeze.
- Read more about ‘Fish’ peppers and get advice about growing them here:
- The ‘Fish’ Pepper: A Vivid History
- William Woys Weaver has gardened with heirloom cultivars since childhood. He found his grandfather’s rare seed collection in a deep freeze and now has more than 4,000 flowers, fruits, and vegetables.
