I have, but not recently. I like to go for the sauces the peppers are traditionally used in. Like Scotch bonnets for jerk, fish pepper for white sauce. Most recipes are vinegar or oil based or both!. I like the oil myself better. I have not made these recipes a lot, so not much of an opinion on them. Many many recipes are on the internet. Here is one that has niether vinegar or oil, I made it once, not too bad. For Aji Lemon or Lemon Drop peppers.
Lemon Drop Sauce
1-cup grated carrot
2-cup dried or fresh lemon drops. Crumble the dried. You can use grocery store habaneros too.
1/3 cup chopped garlic
1-1/2-cups lime juice
3-teaspoons table salt
Put all ingredients in a sauce pan and bring to a boil, then cover and turn down to a simmer for 10 minutes. Let cool. Dump into blender and blend on high for two minutes. If the dried lemon drops don’t make it yellow enough, add a teaspoon of turmeric.
Another for the wild small peppers.
12 fresh piri-piri chillies
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
- Preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
- Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
- Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Just some different recipes to show you the various methods. I always wanted to make this sauce but have yet to do it. My white sweet peppers never grew that well.
White Hot Fish Pepper Salsa
The white bell pepper variety called for in this recipe was developed specifically for its white color, and is available in many supermarkets with specialty peppers. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use.
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 tbsp salt
Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). 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 pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze. Yields 5 cups.