If you find yourself with a bunch of peppers that are forking too hot to consume you can always make them into Forking Hot Sauce and Forking Hot Ketchup. The Cool Thing is you can start off the two sauces from one pot.

Ingredients

6 Roasted, cleaned and seeded Bell Peppers and the golden sweet juice they release from roasting. (for sweetness)

Around 12 oz. of Roasted Serrano Chilies Cleaned

Around 1 lb. 11 oz. Hot Hatch Chili’s Roasted Pealed if you can and seeded

 

1 apple pealed, cored and chopped

Juice from 1 Lime

3 Garlic Cloves smashed fine

3 Cups Apple Cider Vinegar

2 Cups Water

1 teaspoon Kosher Salt

1/2 teaspoon Cayenne

1/2 teaspoon white ground pepper

(for making the Ketchup afterwards you need )

1 Cup Sugar

1 teaspoon Worcestershire Sauce

Pinch Cloves

Directions

Dice up all the peppers place in pot and add rest of ingredients and blend.

It will look sort of like this.

Bring to boil and let simmer at least an hour.

Then use a strainer and separate the sauce.

Take your thick sauce and turn it into Ketchup.

Place Thick Sauce back in your sauce pan and add 1 cup of white sugar, 1 teaspoon of Worcestershire Sauce and a pinch of Ground Cloves. Bring to boil and let simmer about an hour. Place in a clean container. You can blend it smoother if you want to.

Back to Hot Green Sauce.

Put your thin green sauce back in your sauce pan and bring to boil and turn down to a slower boil and let it reduce to maybe a third from where you started.

 

The Green Hot Pepper Ketchup almost had a fruit taste to it I think it would be really good with lighter meats. It’s spicy but not forking spicy.

The Roasted Hot Green Sauce gives you that roasted pepper taste at first and then gives you a big fat punch of forking spicy heat.