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In the blender or food processor, combine all the ingredients and blend until everything is a uniform consistency.
Run the blended mix through a juicer or food mill until all liquid has been extracted.
You may also run the liquid through a fine mesh strainer to remove any remaining solids.
To prevent further separation of this liquid in the bottles, return all the juice to the blender and add xanthan gum.
If using sauce bottles, make sure they and the caps are sanitized before filling with sauce.
Pasteurizing: Place the bottles on their sides in a large saucepan, fill with water, and bring to 180°F for four minutes.
Collect all the pulp and spread it evenly on sheets of wax or parchment paper for dehydrating.
Set dehydrator at 125F and allow to dehydrate around 24 hours, then grind until desired consistency.