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How to thicken naturally without altering taste?

SauceBoy72

SauceBoy72

Hey All,
 
I'm in the process of cooking a batch of sauce that I've made a number of times. For whatever reason when I scaled up the recipe the sauce came out way to thin. I need to thicken it quickly before hot-filling bottles, but would like to do so without xanthan gum. Need to make sure PH is not significantly affected. Was thinking corn starch slurry but I believe that would raise the PH.
 
Any advice is welcome!
 
Thanks,
eb
 
1. More peppers/less liquids
2. (What Muckyai said)
3. Don't strain out pepper flesh make sure to cook it until it becomes sauce
4. When all else fails, seek thickeners and some can advise here; carrots, xanthan, etc. but first try 1-3
 
Thank you all!
 
The simple solution is generally the best. I reduced the hell out of everything (and also added some additional peppers and onions). Seems to have done the trick. Will open a sample bottle in several days and see if it's right. If so, MORE OF EVERYTHING next time I cook!
 
-eb
 
Xanthan gum is natural, in case you were worried it isn't. But it's not a great thickener... much better to use a tiny amount (if at all, of course) as an emulsifier.
 
jhc said:
Xanthan gum is natural, in case you were worried it isn't. But it's not a great thickener... much better to use a tiny amount (if at all, of course) as an emulsifier.
Click to expand...
 
Actually the problem is it IS a great thickener. lol. No finesse like with other thickeners. 
 
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The Hot Pepper said:
 
Actually the problem is it IS a great thickener. lol. No finesse like with other thickeners. 
Click to expand...
Ha... I suppose that's another way to look at it. Problem is once it thickens it can leave a not so great mouthfeel. TBH, I will use flour or cornstarch in gravies and pan sauces but I don't think I'd like that feel in a hot sauce either.
 
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