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Processing Habaneros

I just tried my hand at my first homemade hot sauce last night, using fresh oranges and habaneros. It came out thinner than I'd like, but not too bad. I used a food processor with the raw habaneros with garlic and onions sauteed in olive oil. The peppers came out in very small chunks, almost suspened in the base, and not the texture I was hoping for (like a pepper mash.)

Any suggestions for how to process habaneros to get a more mash-like texture? Thanks.

John S.
 
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