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Quick question. Say after you are done fermenting your sauce, you blend it up, cook it down, whatever you end up doing... Does anyone strain the liquid so the seeds are not in the sauce or do most people just blend everything up and not strain out any solids? If so what particular order?

Hello, I'm fairly new to hot sauce making and this is my first post on this forum. So far I am fermenting some peppers and other items and plan on them after fermentation, adding some of the brine, vinegar and some mango puree. Do I need to cook down the mixture when I add the mango? If so why...

Hello, this is my first post and I was wondering about adding fruit to a fermented hot sauce.