Why are jalapeno based sauces so darn pulpy?

[Sam & Oliver]

One of the biggest things that has been eluding me is the pour and texture of a chipotle sauce.  I'm trying to avoid using oils or sugar (syrup, honey) - but it seems that any version of sauce I use jalapeno in tends to be pulpy.
 
Hab sauces blend well, even with other vegetables and vinegar, with or without salt.
 
But jalapenos seem to always come out looking like grains of sand in the sauce...
 
I've tried cooking them longer, parboiling them (took some heat out, which I didn't like) - blending them ahead of time and letting it sit... they just don't seem to truly blend with vinegar and 'get happy' in the fermenting jar or after the sauce sits for a spell in a mason jar.
 
Is this simply the nature of the jalapeno?  The greener they are, the worse it seems.  I've tried now with both ripened red and store-bought snappy green jalapenos and to no avail.
 
Anyone have ideas or methods for getting a jalapeno to be less "meaty" and pulpy in a blended sauce that includes tomatoes and vinegar?

 

[Husker21]

Can you blend before and after cooking?  The first blend to chop it down and the second blend to smooth out the bits that softened during cooking?  I have never tried it... just thinking the softened pulp might be able to broken down more.  I usually blend first, cook, and then bottle.

 

[SmokenFire]

I get smooth green sauce without particulate.  Food processor first, then cook down, then through the food mill (fine screen) and finally boat motor immersion blending while hot just before bottling.    

 

[Husker21]

I get smooth green sauce without particulate.  Food processor first, then cook down, then through the food mill (fine screen) and finally boat motor immersion blending while hot just before bottling.    

 
Once the particulate gets cooked down it really is easy to obliterate.  I use a blender or stick blender but I think a food mill might need to find its way into my arsenal.  

 

[TNKS]

I bought a Ninja* and those issues are no longer issues
Blend everything well before cooking and the heat handles the rest(which isnt much)

 

[Husker21]

I bought a Ninja* and those issues are no longer issues
Blend everything well before cooking and the heat handles the rest(which isnt much)

 
 
Ninja Pro ever here.  And the single size shake container it comes with is perfect for doing powders.

 

[slade122]

+1 for the ninja.

I have one and use it for my sauces frequently.

I also have a cuisinart food processor with roughly equal results.

Try blanching your peppers whole (stem and all, no cuts) before blending them. To save the heat and get the texture you want.