To Strain Or Not? Homemade Hot Sauce
My first batch of hot sauce has been aging for just over three months now. I followed a really simple recipe which I will post below. My question is whether or not the straining is necessary. Right now, it has an amazing appearance and fragrance. (I'm a little chicken to taste it straight up.) I have about 3/4 of a quart of sauce in a mason jar right now, and if I press it through a strainer, I suspect I'll have about half that amount.
Is there any reason why I couldn't just leave it as is? It reminds me of Asian chile sauces in appearance- with the seeds and tiny bits in it. I'm thinking the straining may be for asthetic reasons, or maybe for those who prefer a straight up tabasco-like sauce.
I followed the recipe exactly, only my 2 pounds of hot peppers were a fabulous blend of the hot peppers that were bright red and ready to use in my garden instead of cayennes and jalapenos.
Basic Hot Pepper Sauce
3 c Distilled white vinegar
2 lb Cayenne OR jalapenos Seeded and chopped
2 ts Salt
Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.