Gold Hot Sauce

5 oz. Havasu peppers

2 oz. Golden Cayenne peppers

1 oz. Tabasco peppers

2 cups White Wine Vinegar

1 Medium Apple

½ Cup Sweet Onion

1 teaspoon Fine Sea Salt

2 cloves Garlic

½ teaspoon Mustard Seed

½ teaspoon Turmeric

1 tablespoon Fresh Ginger

1 tablespoon Honey

2 tablespoons Sugar

Roast the peppers in the oven by coating with olive oil and placing on a cookie sheet with the oven set to broil.

Add all the ingredients into a blender and puree.

Cook in a pan until bubbly.

Strain into bottles using a fine mesh strainer.

You can save the pulp mixture to add to dinner dishes.

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