[CH] Making Hot Sauce

David Louis Harter (webmaster@catechnologies.com)
Tue, 26 May 1998 11:32:47 -0700

 	I have traditionally cooked my hot sauces
very slowly for days to achieve the desired
consistency.  Recently, however, I have found
an incredibly simple and very fast methodology
of creating perfect hot sauces.
	I first make a batch of salsa and ensure
that the taste and heat level are perfect.
I then process the salsa with a juice extractor.
The result is perfect, beautiful, and takes only
a few seconds.
	It is necessary to use a real juice
extractor and not a blender.  I use a Champion
Commercial, but other low-rpm juice extractors
should work well.

David Louis Harter - California Technologies
530-824-9133 (voice/fax) 530-824-9153 (BBS)
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