Making a de Arbol and Pequin Hot sauce

[clones2]

The first couple times I have tried hot sauce, my sauce has been too thick and I couldn't puree the peppers down enough.

I know have a batch of dried de Arbols and Pequin peppers and want to make a pureed hot sauce without any chunks of peppers in it.

If my peppers are dried... couldn't I just grind them into powder first? What would be the difference in cooking them whole and then pureeing the mixture?

Thanks.

 

[PIC 1]

The first couple times I have tried hot sauce, my sauce has been too thick and I couldn't puree the peppers down enough.

I know have a batch of dried de Arbols and Pequin peppers and want to make a pureed hot sauce without any chunks of peppers in it.

If my peppers are dried... couldn't I just grind them into powder first? What would be the difference in cooking them whole and then pureeing the mixture?

Thanks.

I use a food mill for thinning and smoothing sauces, mine has 2 disks, I run the sauce through both. the first gathers the bulk and finer one will eliminate evening the smallest of "Piri-Piri" seeds.You can try the powder just grind it fine enough to eliminate the gritty texture...

Greg

 

[RocketMan]

Hi clones2 and first off welcome to the forum. What all are you including in your sauce recipe that is adding to the thickness of your sauce and what quantity of sauce are you making? You can probably cut back on the amount of those ingredients so that your sauce is medium thick or less if that's what your target it and have an easier time processing it. Also you can always add water to the mix to thin it out some and then thicken it up after running it through the blender by simmering it till it's the thickness you want it to be.

Cheers,
RM

 

[clones2]

Thanks for the advice. I did a pretty basic sauce of even amounts of de arbols and pequins. 1 cup water - 1/2 cup white vinegar. Just some basic spices and little salt and sugar.

Simmered, blended in the blender, then ran through a food mill. Its a little too watery - I should have simmered it again to thicken it a bit.

But it's getting better every time. :-) This stuff looks perfect - just shouldve thickened it a bit.

I'd like to work on making it a little sweeter and tangy - and not just a straightforward hot taste...

Thanks.

 

[PIC 1]

Thanks for the advice. I did a pretty basic sauce of even amounts of de arbols and pequins. 1 cup water - 1/2 cup white vinegar. Just some basic spices and little salt and sugar.

Simmered, blended in the blender, then ran through a food mill. Its a little too watery - I should have simmered it again to thicken it a bit.

But it's getting better every time. :-) This stuff looks perfect - just shouldve thickened it a bit.

I'd like to work on making it a little sweeter and tangy - and not just a straightforward hot taste...

Thanks.

Great it looks like your moving forward,

"Practice makes Perfect'

Greg

 

[Siliman]

I just made a 'Sriracha' type sauce using a bunch of de Arbol, Thai hot and some Numex Twilight, same ingredients as above plus garlic. Had plenty-o-seeds! Simmered long time to get thick consistency. Puree at highest speed, but still gritty and the crushed seed bitter taste came through.

Put this through a strainer and ended up with a quarter cup of juice! Lot of work for tiny amount, but its pretty darn good, almost like Sriracha only mo better.

Phase two, will try Clones2 idea and Pic1 tips:

First will dry my Pequins, de Arbol and other small pod bystanders in dehydrator. Will then remove seeds prior to grinding. (Easier to seperate after dried.) Then add to liquids for the long simmer.

It should keep a month or so in fridge. I may set aside some of the chile powder or freeze it to make another batch around SuperBowl time....Thanks for the ideas, fellas.