Recent content by Slr138

Awesome guys. Thanks so much. This is exactly the information i was looking for. I'm excited to pick up a few pieces of equipment, and try another batch.

  Thanks for the comparison. I guess I'll just keep trying different things until I find something that works. Really looking to make something with a consistency more similar to tabasco. HAve you ever used a food mill for any of your sauces? 

So my main question is this...How can I get a flavorful sauce that isn't so chunky/mealy. The second time around my sauce has a thick consistency, but it isn't thick as in a thick sauce its more of a chunky almost paste like consistency...similiar to sriracha, but more so. Are food mills a must...

My second attempt was much more carefully executed tonight. I blended everything slowly and thoroughly. Brought the mix to a boil, and then brought it down to a simmer and covered for 15 mins. Blended it again. Simmered and tasted for about ten minutes. Added some salt. Strained it with a wider...

My main concern for the next attempt is spending more time on the initial blend, and try to get it more liquified than I did in this attempt. Bringing the heat down once it's boiling. I left it at a rolling boil for maye 15-20 mins. Didn't realize I had to bring it down to a simmer. So...

Tasted pretty disgusting. I think I failed to blend it thoroughly, and straining the pulp left me with a watered down cilantro infused vinegar essentially. I'm going to try the same recipe again tomorrow and hopefully it turns out better.

Ended up having to strain the mixture. There was a ton of pulp left in the kettle after I'd boiled for about 15-20 mins. I'm not sure why the mixture was so thick, maybe it wasn't blended well enough. Anyhow, I tasted a small sip after i strained it. The vinegar taste was very strong, but there...

First batch is underway. I used one of the recipes on the link  that Old Salty posted. The Jalapeno Sauce.    1 lb Jalapeno 5 2" spriges of oregano 1 cup cilantro 1 large onion  6 large cloves of garlic 1 juiced lemon 1 cup water 2 cups white wine vinegar   I blended it in a blender until it was...

Awesome. Thanks alot for the "warm" welcome  ;). I'm planning on making a batch this weekend. And, I'll be sure to keep you guys updated. Maybe help me learn what i did right, and if i did anything wrong. Greatly appreciated.

So, I stumbled across this forum the other day while i was looking up some different salsas and hot sauces. I was immedietly sucked in, and found alot of the discussions and information extremely interesting. With that being said, I'm extremely interested in making my own hot sauce. From what...