Hi all,
I've been browsing this site off and on for the past couple of months, and have a question.
How do you get a smooth / pourable texture when making hot sauces?
Last year was the first year I tried making sauce, and I was pretty much flying by the seat of my pants. It came out ok, but, was a *lot* of work, and I figured there has to be an easier way.
What I did was chop as much as I could in a food processor, add more liquid and cook down to about the consistency I wanted. But, it was still too chunky for what I was looking for. So, I used a strainer with pretty small holes, and a spatula and just kept working the stuff through the screen, scraping the meat from the skins / seeds.
I ended up with a decent texture, and the strainer had the left over skins and seeds. But, even for a small amount (say 4-6 woozys), it was very time consuming / labor intensive.
I'm hoping to set it up a bit this year, growing more / different peppers, and would like to make basic sauce, and maybe wing sauce and / or some marinades. But, I know there's got to be an easier way!!
Thanks for any ideas / experiences!!
I've been browsing this site off and on for the past couple of months, and have a question.
How do you get a smooth / pourable texture when making hot sauces?
Last year was the first year I tried making sauce, and I was pretty much flying by the seat of my pants. It came out ok, but, was a *lot* of work, and I figured there has to be an easier way.
What I did was chop as much as I could in a food processor, add more liquid and cook down to about the consistency I wanted. But, it was still too chunky for what I was looking for. So, I used a strainer with pretty small holes, and a spatula and just kept working the stuff through the screen, scraping the meat from the skins / seeds.
I ended up with a decent texture, and the strainer had the left over skins and seeds. But, even for a small amount (say 4-6 woozys), it was very time consuming / labor intensive.
I'm hoping to set it up a bit this year, growing more / different peppers, and would like to make basic sauce, and maybe wing sauce and / or some marinades. But, I know there's got to be an easier way!!
Thanks for any ideas / experiences!!