Hey everyone, I'm here looking for advice. For those that make their own hot sauce, how do you get in it thinner? I have a nice Ninja Professional blender, but I'm thinking maybe I didn't blend it long enough?
It tastes good, it just doesn't have the consistency that I imagined it would.
Also, thoughts on cooking prior to blending vs. after blending.
by LooseSouth2316
6 Comments
Listing your recipe would help others make recommendations.
However, I achieve the consistency I want by bring all the ingredients to a boil (to soften) before using an immersion blender. Then most of my recipes are about an hour simmer and I will use the immersion blender a few more times. I do not strain mine but that is another recommendation you might get from folks.
EDIT: spelling
You get it thinner by adding liquid. Water or vinegar is your friend here.
Beautiful color
White wine vinegar FTW!
If you want to keep texture, add liquid, if you just want it thin and the same taste… Pass it through a fine strainer. They also make tools you crank to separate liquid and and pulp