seeds or no seeds

FROG DOG · Nov 21, 2014

I'm loving the consistency of my sauce not strained but the seeds can pose a slight problem. I would love to not have to deseed all the peppers before using them so anybody have any tips to eliminating them from the final sauce. I've noticed that a lot of them sink....

Scorched · Nov 21, 2014

How about a food mill? A lot of people who make sauce use them to eliminate seeds and skins so the sauce has a nice smooth texture. I also think I saw someone here on THP who takes the stuff left over in the food mill and dehydrates it and grinds it into powder.

BigB · Nov 21, 2014

so i'm assuming you'd be opposed to a high speed blender or food processor to break down the seeds and probably make your sauce a bit thinner? Sounds like you like it chunky rather than smooth

hot stuff · Nov 21, 2014

I ferment mine for at least 6 months which really breaks down the cellular walls. I put mine through a chinois or a kitchenaid juicer. But it couldn't hurt to put it through a blender a bit first also. And I dry my leftover pulp and seeds to make powder.

oldsalty · Nov 21, 2014

Hot stuff has got this one covered!!

Devil Created Pods · Nov 21, 2014

i usually de seed before making sauce, but whenever i make sauce i blend and then boil and repeat that process 3 times. my sauce comes out extremely smooth! but again i de seed before making sauce or freezing my pods

oldsalty · Nov 21, 2014

Just de seed part of your peppers if the issue is not having seeds in your sauce just having to many. That way you. Can keep sauce at the consistency you like. Or strain thru China's or food mill as suggested food mill does usually have 3 milling sizes the largest will remove some seeds and leave a chunkier finished product.

RocketMan · Nov 21, 2014

I leave the seeds in during the ferment then during processing I use a wire mesh strainer and press it through with a silicon spatchula. That gives me a nice smooth sauce and removes the seeds and skins and hard bits which can be dried and turned into a powder. Looking for a Food Mill now.

Kato Baggins · Nov 21, 2014

I left the seeds in for the heat. I ran final ferment through my Vitamix, and there is nothing left of the seeds or skins. If I didn't have a Vitamix, I'd probably use a food mill.

Thursday · Jan 10, 2015

You can use a food processor and then run the product through some cheesecloth if you don't have a food-mill; I usually strain mine three times before bottling and it comes out very smooth.

Sm1nts2escape · Jan 13, 2015

Seeds and walls are coated in capsicum oil but have a off flavor and a can make the sauce bitter.

Hops&Habas · Jan 13, 2015

I always deseed if its a habanero or a hottie.. then blend to a puree' before a couple years mash... In some milder mashes i have left a few seeds in order to bring the heat up a bit.

fbravo59 · Jan 15, 2015

Personally, I prefer my sauces with seeds in. Bump for finding an easy solution.

turbo · Jan 30, 2015

I'm a fan of smooth sauces myself. I start all my sauces with seeds in them, use an immersion blender to smooth it out as much as possible, and push the sauce through a metal sieve with a spatula to pull out the bigger bits. I've tried food mills, but they either let too many seeds or not enough pulp through. I also wrap the left over seeds and pulp from the sieve with cheese cloth and squeeze out as much liquid as possible back into the sauce.

I also like running the leftover seeds and pulp through a dehydrator and grind for powders. These make really wonderful complex powders

Damn! · Feb 4, 2015

turbo said:
I'm a fan of smooth sauces myself. I start all my sauces with seeds in them, use an immersion blender to smooth it out as much as possible, and push the sauce through a metal sieve with a spatula to pull out the bigger bits. I've tried food mills, but they either let too many seeds or not enough pulp through. I also wrap the left over seeds and pulp from the sieve with cheese cloth and squeeze out as much liquid as possible back into the sauce.

I also like running the leftover seeds and pulp through a dehydrator and grind for powders. These make really wonderful complex powders

I do the same, after trying lot of things I found this to be the best solution.

I don't want seeds in my sauce because I don't like the texture. This way you get almost all heat and not much waist, just seeds and some skin. Cooking the pepper in the sauce before passing them in the food mill seems to be the trick.