Originally Posted by Boshizzle
One other point about thickening it. It is deliberately thin. The flavor should be like a smack in the mouth up front with some burn at the end when tasted straight. When put on meat or veggies, it should mellow out a little. It may be that thickening it will make it a bit too strong so, I'd suggest that if that is the case, you should add a little water to it.
If you want to go more modern, add apple juice or even peach or apricot jam or jelly that has been simmered to thin it out a little.
I like and enjoy the CHALLENGA of suspending all those spices. I have had a few of these sauces up north (Carloinas) and you always had to shake the sediment on the bottom.... like a polaroid.
It is a right of passage.