Help---fix my clumpy hot sauce

[beerbreath81]

Ok, this will be my second attempt at making a hot sauce from fresh peppers and my results have been the same both times (clumpy/runny). Here is my latest recipe
 
Started by filling quart mason jar with chopped serannos.
Used White Labs Lacto for ferment
Left to ferment for 3 weeks
 
Added to pot with
1/4 of an onion (chopped)
1 tsp grated garlic
1 dried moruga scorpion yellow (from pepperlover)
1 single clove
juice of lime wedge
 
basically just heated to soften everything before running through food mill. After running through food mill and back on stove to reduce here is what it looks like
 

 
flavor was okay, just looking for a more smooth consistancy, as opposed to clumpy/runny
 
here it is all bottled up

 
what am i doing wrong? not cooking long enough was my first guess and was gonna continue to cook down, but for future sauces i better invest in hot plate so i can cook in garage, family is never happy on hot sauce day, (and this was just serranos and one moruga). haha
 
 
 

 

[Jobu]

If you use carrots, just get carrot juice from your local grocery and that will give you a less clumpy sauce. You can save half the carrot juice for the cooking part and adjust the liquid level at cooking time