So I have been working on a thicker, sweeter sauce. I have the flavor and consistency spot on... the one issue i have now is a grit issue. Due to the heavy amount of various chili powders, paprika, and cayenne used it has a somewhat slightly gritty texture that is just noticeable enough to bug me. I have heard of using finer ground spices, however I would like to limit if not eliminate the solids from all spices besides the black pepper. I am thinking of making a homemade tincture of the chili blend with some grain alcohol and using that in the spices place, anyone tried this or have any thoughts either way if it will impart the same flavors? Does anyone have a better idea?