• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Do you perfer to deseed with fermented sauce?

Seeds can be bitter. Seeds on there own have a woody bitter taste so the question is what rario of seeds vs. flesh do you want. Some peppers are LOADED with seeds so for a more pure flavor I would remove them. New Mexicos are notorious for having tons of seeds so if I don't remove them when I make my Molé sauce, it's definitely noticeable.

My 2¢
 
I started my first batches with them in. I think I'm going to do a side by side with seeded and deseeded to see the difference.




SmokenFire said:
I leave seeds in all my pods for sauces during initial prep and then use a food mill to remove them if desired.  I do however always cut the pods open to check the seeds because sometimes perfectly normal looking peppers on the outside will harbor rotting seeds/cores inside.  :)
I have been having problems with Alternaria mainly in my habs. I have noticed if the pods look ike this on the bottom it is guarantee to be fuzzy inside.



99% of the pods with innies rather than outies are trash.
 
I've tried running the sauce with seeds through a mesh strainer and I just got frustrated. The sauce would not flow. If I had a mill specifically for that purpose I could have pulled it off. But for now, I just remove the seeds first.
 
Back
Top