How can a juice extractor be put to use to aid hobby sauce making, say... When using 3 to 5 pounds of peppers at a time? Is the pulp useless after juicing? Do you get less product results than if you cooked after food processing instead?
How can a juice extractor help with hot sauce?
- Thread starter Sam & Oliver
- Start date
Funny you asked that. I recently found a couple at a thrift store. I had already pureed my peppers and made a mash and fermented them. When I was finished fermenting them, I put them through the juicer. 1 qt. quickly turned into 1/3 qt. So I remixed them. What it did was to definitely make a better sauce b/s the mash, even though I had initially sent it through a food processor only pulverized it so much. Having gone through the juicer, the pulp was a finer pulp and made a more consistent sauce.
Of course if you don't want the pulp you could just keep the juice part as your sauce. Perhaps you could use the pulp in a salsa so it doesn't go to waste.
Of course if you don't want the pulp you could just keep the juice part as your sauce. Perhaps you could use the pulp in a salsa so it doesn't go to waste.
Any good brand names?
I'm not from the Caribbean, but they make pepper sauce as they call it, or just plain pepper, and they add the pulp and all with the liquid. I have tried my hand at this, and I produce several different types of sauces. I too enjoy using the juicer for sauce making. I make a big pot of the following:SavinaRed said:
peppers of choice
papaya
kiwi
mango
onion
garlic
cilantro
small amount of apple cider vinegar
plenty of Himalayan mountain salt
pineapple
black pepper
I juice each one except the salt and black pepper, then boil down the ingredients with added water, adding the garlic towards the end. When I get the consistency I like, I then filter first a small amount for pure hot sauce. Afterwards I add some more water, stir then bottle up everything together. Man is it good, especially if I combine seasoning peppers, and hot peppers together. You can tell that the different pepper types really set the tone for flavor. Sometimes I add some crazy ingredients for nutrients such as kale, wheatgrass etc, which usually does not effect the taste negatively.
I got a kitchenaid juicer recently and it did great. Now that is with some caveats. I had previously pureed the peppers and fermented them for some time. Next time I will probably run it through a blender again before putting it through the juicer.
That said, when I put the fermented sauce through the juicer I thought it did a good job a separating the remaining pulp and seeds from the fermented mash. I then used the expended pulp to make powder and there's still plenty of heat in the remaining pulp.
That said, when I put the fermented sauce through the juicer I thought it did a good job a separating the remaining pulp and seeds from the fermented mash. I then used the expended pulp to make powder and there's still plenty of heat in the remaining pulp.