[CH] keeping sauces from separating

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> I've used xanthan gum to thicken my recently decanted "Tabasco >style"
fermented chile sauce.  I used 1.5gm per liter.
> Worked wonders in keeping the sediments from sinking and only >added a
bit of viscosity.

If all you want is to keep the sauce from separating and thicken it just
slightly, there's a much easier way, and it's free:  freeze it solid
overnight, then thaw it.  Occasionally you may have to do it twice, but
usually once is enough.  It breaks down the cell walls that didn't break
in the cooking process.  I've done this for years, and it works like a
charm.  And it doesn't seem to affect the heat, even when done twice. 

Keep on rockin' naturally,
Rain
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