I would use arrowroot. I do mine with the peppers cooked in aluminum foil in the oven, roasted peppers, onions, garlic, and I have to dilute with vinegar to thin it out. If you are boiling, you are using too much water to start with it sounds like. Back off and use a steamer.
John
Here in Alaska we can make it at the crib, problem is the cost of everything.....ie bottles, peppers (9.99 lb for habs), onions, vinegar (3.09 a ltr), labels, salt, everything has to be shipped up and is very spendy to say the least. I sell a bottle up here for $6.00 and only break even. Only...
Was given a taste of a home made hot sauce that someone had made, they were expecting me to "lite-up" (the usual response that they were looking for), except I thought it was the best stuff I had ever had. The guy sold me 5 bottles and I was hooked. Then decided that I needed to make my own...
I've tried some with fish, but the bier battered halibut we chew on around here I like best without. The red salmon we slice up and mix with onion and a little lemon juice and salt, let set for a couple hrs...sure is good with bier. Of course the silvers and kings we run through the...
I put hot sauce on everything. Every meal cept fish. To me fish and hot doesn't fit. So everything else gets kicked up a notch. Around here I have the guys hooked on hoppie cheese sandwiches. That would be a grilled cheese kicked up a notch with hotsauce and two eggs on top with enough hotsauce...
The only thing better than puppy spit is having 2 puppies.
Mine knows when my wife is suffering with pain in her hands, the pup will lick them trying to ease the pain.
Welcome to THP, here is a concept.
Take one of each pepper, produce it into a sauce, add some
onion, roasted garlic, salt, evoo, vinegar, lime, bottle it up and I'll buy the first bottle. You'll have the most unique sauce around.