Xanthan Gum and Hot Sauce making question

thisisme(az9b)July 10, 2011

I'm making some Hot Sauce. My plan is to age these Hot Sauces at least three months. After which I plan on straining them and transferring them into another bottle. Should I add the Xanthan Gum before they are aged or wait till after they have been strained?

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I would wait until after they are strained. I'm not quite sure why, but all the recipes I've seen say to add it just before bottling, so it seems like a last step after you have gotten the flavor and consistency you want in your sauce.

    Bookmark   July 14, 2011 at 12:11AM
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I am very interested in making my own hot sauce this year but I have yet to read a recipe that involved xanthan gum OR aging. Could either of you guys post a recipe or give me a link to the recipe/process? Sounds interesting!


    Bookmark   July 14, 2011 at 5:28PM
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Thanks midwestchilehead, I put up 11 quarts before your post but good to know.

Azinine its a common practice to age sauces that have a high vinegar content. If you click on the link you will find some sauces that call for aging. Even if its not in the recipe I would recommend aging it anyway if its a vinegar based sauce. The reason is mentioned in the first post in the provided link.

Here is a link that might be useful: Let's Make Hot Sauce Discussion

    Bookmark   July 15, 2011 at 3:14PM
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Thanks for the info thisisme!

    Bookmark   July 15, 2011 at 5:16PM
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