[CH] Making Hot Sauce

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 	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.

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• Next message: PYRAMID2: "Re: [CH] YKYACHI"
• Previous message: Mary Going: "[CH] doh!"
• In reply to: Cameron Begg: "[CH] Re: Consumer opinion - Hot sauce selection"
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