Home made Tabasco Sauce problems

[Kingudaroad]

So I fermented some tabasco peppers for 6 weeks and dilluted them in vinegar for another 2 weeks and seived the liquid out and came up with this.


Flavor is great. A bit hotter than regular Tabasco and not as sweet. Probably due to the fact that I picked the peppers orange rather that red, and did not ferment them as long. Overall though, it is fantastic hot sauce.

The problem is that the vinegar and the liquified pepper pulp separates after a while. Pulp floats to the top and the vinegar at the bottom. I read somewhere about some kind of gum extract or something like that to keep the liquids from separating from the solids. Any suggestions?

Here is a link to the pepper mash in case you missed it.
http://www.smoked-meat.com/forum/showthread.php?t=10983

[Fishawn]

Looks SWEET! ..... How about a "hook em horns" logo on that baby

I am no help in the separation question department though.....

[Richtee]

One word... "emulsifier".

http://en.wikipedia.org/wiki/Emulsion

Run with it Keith!

[lcruzen]

Looks really good Keith but I have no idea how to keep from separating, little over my head but will be watching.

[Meat Hunter]

One word... "emulsifier".

http://en.wikipedia.org/wiki/Emulsion

Run with it Keith!

Yup

Or, just print on the label. "Shake well prior to using"

[Richtee]

Yup

Or, just print on the label. "Shake well prior to using"

OMG ever seen that Miller Lite (I think) ad... "Twist to open"? Genius!

[chefrob]

Xanthan or Guar can help.........

[Kingudaroad]

Xanthan or Guar can help.........

That might be the shit. How does it work?

[Richtee]

That might be the shit. How does it work?

Click on my link, Keith..it's all there.

[chefrob]

Keith, both are similar and very strong thickeners. i would use a blender or stick blender and sprinkle while blending to avoid clumps since they will thicken instantly and with out heat. they are found in dressings, ice creams and other dairy and frozen products.

[Kingudaroad]

Click on my link, Keith..it's all there.

Keith, both are similar and very strong thickeners. i would use a blender or stick blender and sprinkle while blending to avoid clumps since they will thicken instantly and with out heat. they are found in dressings, ice creams and other dairy and frozen products.

Thank you guys. I'll give it a go!

[Pandemonium]

Homemade hot sauce, very cool and it has a good color too

[moselle]

I'd just shake it.

[chefrob]

and we would thank you.............

[Cajunsmoke13]

Looks good to me...I'll take a bottle...