Looks Awesome!
Wondering about your bottles. I saw some online a while back and thought of ordering them. I always can my hot sauce in mason jars. Is there a way to seal those bottles so the sauce has a long shelf life/is preserved?

Nice color, I would not have guessed it to come out so yellow using a carrot. I am about to mimic this recipe but replace the scotch bonnets with a couple orange habs and serranos, and the carrot with mango. Hopefully the color is as vibrant as yours!

I agree with the Simsedward and Phil!
Fantastic color, great presentation. And thank you for trying out one of Paul's recipes.
What a resource we have in the Chef ;-)

I would have expected mustard in the recipe from the bright color.

Josh

Thanks, guys!

@simsedward - I don't make large batches and keep them in the fridge, so, shelf life isn't really an issue. I am not sure if you could do a boiling water bath or not with the plastic lids. The instructions I've seen basically say to bring the sauce back to a boil and pour into bottles and invert them to sanitize the lid. I don't know that I totally trust that, but, figure it can't hurt (I still keep them in the fridge).

@Phildeez - It is an awesome bright yellow. I think even more than the picture shows. I was also surprised that the carrot didn't give it a darker / orange color. Good luck on your sauce, post pics when done!!

That looks like some tasty sauce!

Glad it turned out well for u tsheets, it is the onion and garlic that tone down the color of the carrot btw, the yellow peppers obviously dont hurt either ;)
Keep the faith man,
paul

Thanks, everyone, and thanks again, Paul!!

Wow tsheets that looks fantastic, looks like you hit a home run on your first try with that recipe!

So...with the ingredients in the picture...how hot is it? Compared to....what other heat?
Just curious. It looks great and I am going to make some.

I'm really not a good judge on comparing it to anything. I don't do the super hots (not yet anyway) but, like things hotter than my gf can handle. I think it's hot (had it on pizza tonight), but, not uncomfortable. Maybe in the tobasco ball park, but, completely different burn. If you like things really hot, you might want to add a couple more scotch bonnets. But, it's got a good balance as is.

Thank you so much for posting tsheets! I can't wait to try it but I haven't been able to find any REAL scotch bonnet seeds. I hate to ask but would you be willing to send me a couple seeds if I sent you a stamped envelope?

I only bought one pack of seeds and didn't isolate any blooms to prevent cross pollination, so, I don't have many but, I could spare a few. Send me an e-mail and we can set it up.

I always buy my woozie bottles from Beth at Peppermania (a nice person to deal with). See website link below. They do not seal like Ball canning jars, so the most important thing to do is to keep your pH below 4.0. I keep mine on the shelf several years.
John A

Here is a link that might be useful: Peppermania

nice color on the sauce, and looks delicious!

(FYI - we've found that SKS bottles has some good prices on their bottles, too)

Here is a link that might be useful: SKS bottle & packaging

bruce @ ghost peppers, hazah and kudos, setting a link to another buisness that was relevant and helpful, now thats what we like to see well played sir!

Even (esp?) if using mason jars it's important to keep pH below 4.6 and make sure it stays there - pH can rise on the shelf. That's why you should only use tested recipes for canning. But these recipes using carrots, mangos, etc. would be great for refrigeration.

Bruce - just wondering, how *do* you seal those woozy bottles? I've just made a couple quarts of raspberry white wine vinegar (steeped about 1 month), would be great to package in bottles with the reducer top if I can seal them - much more convenient to pour out of than mason jars.

State allows me to sell flavored vinegars, just can't sell "acidified foods" (pickles, relish, hot sauce) without lab testing for acidity.

Darn, state won't allow me to sell flavored vinegar since the vinegar part wasn't produced here (just the raspberries). There goes my idea for pepper-infused vinegars (I'll still try some for us, but I'd rather make hot sauce so I can stop buying Frank's).