Troubleshooting Sauce

[kjwalker]

Okay, I know the answers to the below are on this forum, but the entire forum is so information rich that I get lost reading and learning stuff!  Literally every thread is great!  So....instead of getting side tracked a million times I am gonna post direct here for some feedback:
 
Yesterday I stopped my habaneros from fermenting and made sauce...but it's really lose and not thick at all and I am wondering if this is normal if you don't use a thickener.  This morning after sitting overnight in the fridge it is two distinct layers....top layer clearish and bottom layer is the pepper mash.
 
My process was to blend the mash with just a little brine (I had three cups of brine) along with the carrots I used as the "ceiling/lid."  Then I added just shy of two cups of vinegar and the remaining brine.  It was so "watery" that I ended up adding back in all the mash pulp from the food processor. Still didn't do much to thicken it and get a smooth type of sauce.
 
Could this be my food processor is not strong enough?  Should I redo the bottles in a blender?
 
I am in China so I won't be getting my hands on any xanthiam gum (spelling is probably wrong).  
 
Is this what you guys experience?
 
 

 

[salsalady]

can you post pics?  Sauce separation is a common occurrence and not necessarily a bad thing.  There are other things like carrots, apples, and sweet potatoes that can be used in sauces to help with keeping things mixed up.  Xanthan is not necessary. 
 
Also, blendering the snot out of the sauce will help with the consistency.    Most sauce eaters are accustomed to giving the bottle a shake-shake before opening.  It seems to be standard operating procedures now-a-days.
 
to THP!

 

[kjwalker]

Yea when I figure that out I will....guess I can post first to facebook then link to hear?
 
Anyway, I always shake but I sure do have lots of sediment.  Makes me wonder if my food processor is not strong enough.

 

[Justaguy]

Longer blend time will help and a little cooking of will help thicken it.

 

[kjwalker]

Just a quick update....
 
Took the advise and cooked off the extra liquid, then put it through my blender, which worked much better than my food processor.
 
The result was a nice thick tasty sauce.  
 
I believe my problem came in fermenting with too much brine, and not enough mash.  I only had about 10 habaneros to work with but I filled the jar anyway with the brine.  Then it all went into the food processor....resulting in too much liquid.