Re: What are you cooking?
Posted: Mon Feb 12, 2018 12:10 pm
It's tough to find the kind of dried chipotles I like in my neighborhood, but the grocery finally got some so I bought a bag and made a big batch of chili with them.
I"ve been having trouble with getting a good consistency with chili sauce though. I'm looking for a smooth puree, but this time most of the blend was chunky pulp that wouldn't strain. After stewing for a few hours the pulp dissolved, so it's not a big deal, but I'd like to perfect the texture for when I want to use this sauce over eggs and stuff. Does it need some oil for emulsification or something? I'm just using the soaked chilis, onion, garlic, herbs, and water.
I"ve been having trouble with getting a good consistency with chili sauce though. I'm looking for a smooth puree, but this time most of the blend was chunky pulp that wouldn't strain. After stewing for a few hours the pulp dissolved, so it's not a big deal, but I'd like to perfect the texture for when I want to use this sauce over eggs and stuff. Does it need some oil for emulsification or something? I'm just using the soaked chilis, onion, garlic, herbs, and water.