I produce small batch sauces and marinades for farmers markets etc and I was hoping for some help with one of my sauces.
I currently ferment chilli peppers(with other ingredients, Garlic, Peppers, Onions etc) for 6+ months. I then add vinegar, reduce it on the hob and bottle it.
when I do this process it doesn't combine, over time it will separate the vinegar and water from the peppers/other ingredients.
what would be the best & most organic way to combine them, I know I can use corn/maize starch but can anyone recommend a better way? the consistency I would like it Tabasco, they only use vinegar and chillis in their hot sauces.
any help would be much appreciated.