[CH] Re: Hot Sauces (homemade)

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In a message dated 4/00 9:33:36 AM Eastern Daylight Time, begg.4@osu.edu 
writes:

<< The sauce is however very watery. The pulp will not stay in 
 suspension but falls to the bottom of the bottle spoiling the 
 appearance. >>

I rehydrate chipotles in hot water then freeze and thaw as Cameron does with 
fresh chiles (just once), then I run the soggy pods through my Squeezo 
removing the seeds.  Having had the same watery, sedimented product in a 
vinegar and lime solution sitting in my fridge, I gave up the liquid sauce 
treatment and now prefer to cook down the chipotle puree in my own (onion-y) 
tomato sauce until I get a paste consistency.  A dollop of this stuff can be 
added to just about anything for high, hot, and a helluva lot smoky flavor.  
I hadn't thought to do the same with Habs 'til now.
Gareth the ChileKnight

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