My first batch of sauce tasted great, but it was a bit thin. I was wondering what might be the best option to thicken it up a bit. The recipe I used was a pound of peppers, four cloves of garlic, about 20 basil leaves, and a cup or so of vinegar. Our market had a huge box of hot peppers for cheap, and I added some from the garden. I made several repetitions of this and strained it all, giving me close to a gallon of sauce.
My brain came up with a couple ideas to thicken it without using any gum or starch. Would one recommend to cook it down, or remove the seeds before cooking and make a purée? I'm not sure about tomato paste. I prefer the consistency of el yucateco type sauces. Again, I was happy with the flavor, not so much the consistency.
Any tips would be much appreciated!!! Thank you!!!
My brain came up with a couple ideas to thicken it without using any gum or starch. Would one recommend to cook it down, or remove the seeds before cooking and make a purée? I'm not sure about tomato paste. I prefer the consistency of el yucateco type sauces. Again, I was happy with the flavor, not so much the consistency.
Any tips would be much appreciated!!! Thank you!!!