Habanero and basque peppers with carrots, garlic, and onions. Tastes great, just wish it wasn't as chunky so it would flow out of a hot sauce bottle better. I emersion blended it for a good while but it didn't seem to help much. Any suggestions?
by hukkelberry
18 Comments
More vinegar
Are you adding base to it, like carrot and onion? If not, you can blend the hell out of it, but it’s going to be super watery. The way I learned to make sauce was by looking at the ingredients on sauces I like. Almost all of them use a carrot base, which gives it some substance and smooths it out after blending.
Chinois and lots (I mean loooots) of elbow grease for a perfectly smooth sauce. Food mill with fine plate for the next best thing with way less work. Vitamix blender (specifically vitamix – others are just ok) for the next best thing after that.
You can use all 3 in that reverse order for an easier time at the end.
Add some liquid and strain it.
Vitaprep or Ninja
I like freezing then thawing then blitzing again.
Strain it.
Immersion blender always works for me, but I cook my sauce at the end so that softens up things like carrots. You do look like you’re low on liquid so harder to blend.
https://preview.redd.it/6jl64vh207xd1.jpeg?width=1283&format=pjpg&auto=webp&s=10708cc4bdc86f4a9a2f6888eab5f56da23dcfee
Seconding the chinois (cone-shaped fine mesh sieve). Push it through with a small ladle and you’ll be left with a silky smooth sauce. Worked in restaurants for over fifteen years and this is the method to get ANY sauce silky smooth.
My last batch I used the entire brine out of a 3 litre fermenting jar, half a cup of white and half a cup of apple cider vinegar and about 1 tsp of xanthum gum and it came out like tobasco consitency
What’s wrong with chunky sauce?
Strain through fine mesh. Whatever you have left, put in some cheese cloth and squeeze the rest out. If its too thin for your liking, you can always add more leftover pulp to your mix. Cheers.
Wire mesh and a spoon, gets the seed shells, chunks and seed germ out. Makes great paste too.
Get a Vitamix blender.
I just pulverize it in my ninja
More powerful blender. I use a ninja blender with the personal cups for making smoothies it blends it perfectly smooth seeds and all.
[Food mill](https://www.starfrit.com/en/fruit-and-vegetable-mill). Requires a little less effort than a chinois or sieve/strainer. Add a little vinegar or brine (to your taste) to keep things flowing. I’ve read that you can dehydrate the pressed pulp to make a spicy powder/dry rub but I’ve never actually tried it, YMMV.