Then remove the seeds and veins, this is where most of the pepper's oils are located. Plate Presentation Serve as you would any other hot sauce. Ultraviolet light affects the color of red peppers. To prevent this store the jar in a cool-dark cabinet. Use only plain salt, iodized salt will also discolor the peppers.
Cleanliness is very important.
Use only clean sterilized bowls, bottles and utensils. The reserved pulp is a great seasoning and should be saved for crawfish and shrimp boil seasoning. Other types of peppers can be substituted for this recipe. You can even use green japlaenos to make a Verde Hot Sauce. Ground red pepper flakes and cayenne pepper can be substituted for the fresh peppers.