The question is, do I really need to strain it? Right now it has a beautiful appearance- I like the look of the seeds and tiny bits of pulp scattered throughout. It reminds me of the really good Asian hot sauces that are loaded with chunks and bits. I'm thinking I would like to just put this in small mason jars and store it in the fridge as is, but if the seeds are going to get funky, I guess I'll strain first.
Here is the recipe I used, followed to the letter with the exception of making the 2 pounds of hot peppers a blend of what was ripe and ready. Oh, and apparently I didn't follow to the letter, because while I seeded some peppers, I left a lot of seeds in. The recipe is from Pepperfool.com.
Basic Hot Pepper Sauce
- 3 c Distilled white vinegar
- 2 lb Cayenne OR jalapenos Seeded and chopped
- 2 ts Salt
Edited by Lady Marmalade, 09 December 2012 - 12:04 PM.