I wish I knew the answer to that. Both Tabasco and Louisiana brand hot sauce list only three ingredients -- peppers, vinegar and salt. I made some habanero sauce in that style. I had to add tomato to give it some color. The pulp did separate to some extent. If I were to try it again, I would boil some beets and carrots to get a nice color and filter out all the pulp. But that's not what McIlhenny does.

Jim

I think it boils down to the weight of the solids in the liquid, if they are very heavy, solids tend to settle quickly, if they are small enough and light enough stay suspended in the liquid and only over a period of time will settle.

carrot juice is a popular thinner for hot sauce, adds a good flavor and orange coloring, this may also add to the visual appeal giving the appearence of a lack of seperation. since they're both orange, habs and carrot juice, it may be hard to tell.

the commercial people may not even use the pepper flesh, they probably just juice them and use the pepper juice for the product,

just my thoughts.

Thanks or the replies! Ristau5741, I am indeed doing what you said in the end of your message, juicing the cayennes. When I do that, I do not have to strain or put up with the thick sauce "effect". what happens is that it looks like the pepper juice floats more than that of the vinegar. The sauce looks perfect when shaken, looks stupid after it sits for a couple of minutes.....