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Good stuff

I brought the same seeds this year and I'm groing them in my raised beds I'm in zone 11a SW Florida.

Full recipe?

I have been canning for decades. Using salt with iodine doesn't change the flavor or anything other than the color. Iodine will darken the contents.

Why remove carrots?

Have you ever used sets? Wondering where to buy short day onions for SE Florida.

What County in Florida do you live in? I live in Lake County it was just wondering my tomatoes are not ripening.😢

Funny comment about your grow tent. I have one too and get the same raised eyebrows😜. My onion harvest was poopoo this year. Trying again. Gonna get the red burgundy variety.

Where you get your labels?

Why use a scale and calculator for salt when you can do it by simple tasting😂

Your onions look awesome! I'm in south west Florida and yours look way better then mine.

Why would they be bad?

Thanks for posting! For peppers we like to let the stick go all the way down before watering again. We call it a dry cycle. Keep posting!

Right now, I have a packet of seeds of jalapeños and I’m about to grow them right now. What are some tips you can give me

Thanks pal, great video :-)

Beautiful looking sauce! I'm definitely going to have to try this recipe.

Onions are very hardy. Looks to as if you're doing a great job.

That looks like a crazy ton of work Bro.

Oof. Nice camera work anyway.

Looks delicious. With that PH, how long will this last on shelf and in fridge? Love that you used Casero products.

would that pH level is it self stable? If not, how long in the fridge will last?

Which blender

Trim the plants height and fertilize with some good compost and it will flourish beautifully

I noticed you didn't zero the scale when weighing the water (saw you mentioned that in the description). But to be honest, that is fine. You should be calculating salt per TOTAL weight (veges + water), not just water. When you only go by water and then pour that brine into the jar with the vegetables, you're effectively diluting the brine as you never accounted for vegetables, which are taking up volume and they themselves naturally contain water. Obviously your fermentations are still coming out great, so the brine didn't dilute too much. A tip, when using spices, add them to boiling/simmering water and mix. This will release a lot of the flavour into the water. This would be a good time to also add the salt for a quick and easy dissolve. Then let the water cool and add to the jar. Loving your sauce idea and keen on trying this out myself!

what pepper has the most flavor and is medium hot. hot like not American hot which is not even hot.

Wouldn’t you need to rate out the jar before weighing it to just do 3% salt brine on the water weight?

those Reds chilis are Fresnos, not Jalapenos...

I have been in this situation many times. My problem was, after getting it tasting great, I couldn't remember the recipe. LOL Great video!

Well done! I do not say that lightly.

Quick question, some of the other hot sauce videos say you have to cook in vinegar (2 to 1) to make it shelf stable. Do you do this, if not do you just keep it in the fridge? Also at the end how much vinegar did you add?

great video!

Your not suppose to weigh the jar. 😂

How much ph did you get after adding the vinegar?

Slice some potatoes into potato chips and pour this hot sauce and let them soak then drain and air fry and add salt.

Can I use canned fruit from the store? Which includes limon acid???

Looks good! I just made my 27th (different) batch and have never fermented. I buy fresh, cut, boil, strain, and bottle. No way could I wait for sauce like making beer lol. But great video!

Nice cutting board. That looks like a teaspoon though, not a tablespoon.

Dude. A 5 year hiatus! Please keep them coming. I love them 👍🌶

Loved the video. Keep making more. Especially the detail. Keep em coming.

Is it possible to boil it a little after blending? To prolong the shelf life of the sauce? Or to pasteurize it ?

Loved that video sir! Just a question, why not adding al little bit of sugar? Is it just a personal preference or is that a particular reason no too? Thank you. Greetings from across the pond

that's a gorgeous cutting board and I just started growing peppers (Habeneros, jalapenos, and cayanettas) I have some haberenos and passion fruit from my garden so I'm going to try and make that!

Amazing continue the good job👍🏻. From Philippines regards

Does the carrot flavor leach into the brine when it's fermenting?

Looks good 🔥

😂

👌

Looks cool. 😮😮

Hi Tony, I really enjoyed your Part 1 and 2. I just made my 1st hot sauce yesterday, before seeing your vids. My inspiration was John at ATX in Austin. He has some great videos too. I used Ghost Peppers and Habaneros. Used a pineapple base, some orage bell pepper, lime, garlic, etc....can't wait for a few weeks of fermentation! I might look into ordering some other pepper varieties online. Thanks for the videos!

Hi mate, stumbled across your channel. Keep up the good work.