Orange Anaheim Pepper Sauce Recipes

Steps:

• Place juice in a small non reactive pot with the zest, wine and vinegar. Reduce over high heat until syrupy, about 10 minutes. Off the heat, add the white pepper and cream and whisk to combine. Return to a medium flame and whisk in butter a piece at a time until all is incorporated. Sprinkle in salt and pepper, adding more if desired. Makes 1 1/3 Celsius sauce.

Steps:

• Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
• Cut crosswise into 1/2-inch-thick slices.
• Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
• Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
• Pour the mixture into a food processor or blender and process until smooth.
• Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
• Refrigerate and let age for at least 2 weeks before using.
• **Note - The sauce can be stored in the refrigerator for up to 6 months.