To keep the skin, inner walls, seeds? or not?

[swede]

When you make hot sauce for yourself and your friends, do you keep the skin, inner walls and seeds? Or do you remove them?

I understand that if you sell to the public the consumers might prefer a very smooth sauce without bits of skin or seeds.

But does it make much difference to the final product if you remove the skin or seeds? I've seen recipies where they also remove the inner walls, the ones to which the seeds are attached.

Personally I use all of the chili, but I eat all the stuff myself and I don't mind if it gets a bit chunky.

[chuk hell]

It depends.

Most chiles I use don't have real tough skins so that's not really an issue.

As for the seeds and stuff I usually remove them except sometimes if I want extra heat and don't care if they are in there.

Moving this to recipe folder.....

[Sickmont]

Definitely keep the skins and seeds for me.

[chilliman64]

unless I'm making a 'tabasco-style' (runny) sauce, I only de-stem.

[DevilDuck]

I throw everything into the blender and cook the snot out of it for awhile.

If you want a "clean" sauce, brew it up like normal, and strain it.