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Home Cooking

Fermented Hot Sauce: Seed or Deseed?

hannaverity | Sep 27, 201407:44 AM     8

I've been micro batches of fermented hot sauce as I harvest peppers from my garden. My practice has been to run the peppers through a foley mill after the initial fermentation period. I'm getting tired of that.

I've read that if I leave the seeds in, the sauce will be gritty. Is that true? I'm processing my largest batch right now and I'm trying to resist the temptation to just throw this in the blender and be done with it.

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