To Strain Or Not? Homemade Hot Sauce

mrswaz(Z5A NE WI)December 9, 2012

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.

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david52 Zone 6

The advantages of straining hot sauces would be that you could put it in bottles with smaller openings, allowing a few drops at a time. It would also lose some heat by taking out the seeds.

But there is nothing wrong with spooning it onto food if you like the heat level, and would use it by the spoonful. Some of us do :-)

    Bookmark   December 9, 2012 at 3:49PM
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mrswaz(Z5A NE WI)

Thank you for your reply! I was just coming back to answer my own question, as I asked a community of hot-heads what they thought, and I was told that straining is purely for aesthetic reasons. If you want the sauce to be free-flowing, strain it. If you like it chunky, by all means leave it chunky.

It tastes great, by the way. It was so easy to make, it's instantly become a staple.

    Bookmark   December 9, 2012 at 3:58PM
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