Hi C-H's, I wrote: > > .......what to use to increase the viscosity? and Brent replied: >Carrots? Isn't that the secret of the Belize habanero sauces, e.g. by >Marie Sharp? Yes I have seen carrots listed often. They would certainly add to the suspended solids and might make the sauce thick enough to prevent separation but they have a couple of disadvantages for this application. They would dilute the sauce and they would add sugar. (Carrots contain a lot of sugar.) This sugar would likely start the sauce fermenting again as I am sure the yeast is still active. The REAL "Ka-boom!" -- --- Regards, Cameron.