So I had a bit of a hiccup. After I bottled my sauce and let it sit overnight, it had all separated. Clear liquid on top and red sediment on the bottom. None of the homemade recipes mentioned this, but I guess it's normal. I was kinda freaked out, but it's no biggie.
What some of the commercial blends add is a product called xanthan gum. It is an emulsifier that bonds the oils and water particles. Preventing the separation, and it's also a thickener. Which is a double win because my sauce was very watery. Mostly because I strained out the pulp.
So back in the food processor everything went. I added the xanthan gum at a 0.5% ratio to my sauce. Which I figured to be 1/4 tablespoon to my 2 cups of sauce.
24 hours later, there is no separation. And a nice thick consistency. I rebottled my sauce, and she's good to go.
I could have left it, but I wanted to give the sauce to friends. And it didn't look too appealing.
Since it's starting to get cooler out, maybe I could call it butt warmer? As long as people are eating it, and not rubbing in on their butts.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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