Rocoto Sauce?

[Glenn 50]

I have had a couple of Rocotos that have made themselves at home for years. Red and Yellow.
Making some soup the other day I threw 3 rocotos in a gallon of stock.
Mistake!
The gallon of stock has now been watered down to three gallons so that it is usable.

I know that rocotos thrive here on the coastal belt of New Zealand and I have the room for a small plantation however what to do with them?
Then I saw the promotion for 2 hot Rocoto Sauce.
I have the connections and access to a commercial kitchen and am really only looking at making some for entertainment and local promotion.
This sauce prides itself on not containing vinegar.
It contains rocoto peppers, salt acorbic acid (vitamin c), xanthan gum.

Do any of you fine folk have any ideas or recipes on replicating this sauce?
Or for that matter any rocoto sauce.
Glenn