1. For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
2. Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
3. Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
7. Stir until a bit viscous consistency is attained.
Yield: 80-90% (800-900ml)
Servings: 26-28 on 30ml per serve basis at 80% yield (800ml)
If more Red bell pepper is used, sauce’s outcome color is light red. More green means reddish-green note.
Over time some discoloration will be visible & apparent. No worry. Since formulation did not use artificial colorants, it's bound to happen. What is lost is the "natural color" of bell & red cayenne peppers. Guaranteed, there is no effect on sensory qualities of finished sauce as: aroma, taste, mouthfeel etc.