Last year, I started making my own hot sauce, storing some dedo-de-moça peppers with olive oil. More recently, I decided to add some peppers which were pickled in white vinegar (only adding the peppers, not the vinegar) to the pot and in some days it became as thick as a puree. The taste is still good, and it will go oily again if I mix it with a spoon, but I'm curious if this is normal and whether I can undo it for good.
Oil sauce coagulation
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