Tabasco Style Hot Sauce Recipe Part 2
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- This is part 2 of my Homemade Piri Piri Tabasco style hot sauce.
** Part 1: • Tabasco Style Hot Sauc... **
I show you a really cool way to infuse your vinegar with your pepper mash using a stirplate!
Bottles: geni.us/bottles
Make your own fermenting containers: • Fermenting containers DIY
Make your own stirplate: • DIY Stirplate - Powerf...
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This book is widely regarded as one of the best on Fermenting: geni.us/artfermenting
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Never stop making videos. You have amazing content and you aren't annoying. I could listen to you talk about hot sauce all day.
Any experience with using flip top jars for this like this?
+Bryan Donaldson thank you! Really appreciate the feedback, keeps me motivated to get more content out there!
I guess you could use the flip top jars (le parfait), only problem is you would need to burp it manually every now and then if fermenting. If you are just wanting to can your sauce then the flip tops work great!
i cant believe how much i appreciate you not being annoying
You can hear the passion in this guy's voice. Very cool. And I bet the smell and taste are awesome.
You inspired me in making my small chili business thank you so much for the videos,, much support here in the philippines more power brother
can i see your product ?
This is probably the most informative channel on chilli sauces and things very good steps and info always find links to things you use and is very helpful thanks so much!
These are great. Thanks so much for making these videos. Really inspires me.
Gorgeous consistency to the sauce!
Still one of my favorite videos . I cant wait to make my sauce .
Homemade stir plate, brilliant!
Nice info man! It's relaxing hearing you talk about this. Thanks!
Thanks Joe!
What an amazing looking sauce!
What a beautiful color! Worth every moment of time you invest to create your content. You could say this pair of videos (part 1 too) is a great start to a Saturday morning! -Bob...
Inspirational. Perfect.
@Chilichump, wow! That was amazing. The stir plate knocked my socks off. What effort to get it right on your part. You've set yourself apart from everyone else on You Tube doing lacto-fermentation with that bit of wizardry. Many, many thanks!!!
my mouth waters every time i watch one of your videos. and im now buying seeds to start making my own hot sauces. thank you
Awesome sauce!!
Really enjoyed the video and recipe! Finished sauce looks deliciouis! Putting on my to-do list
I'm glad you enhoyed it! And yes, it was and is delicious!
smellovishon.... I just opened a new bottle of Tabasco and that worked a treat... will be trying this out in no time
Followed your vid and made some, without stir plate, the smell of the mash after 4 weeks was amazing, finished sauce is sooo good
Ohh..these videos are pure delight to watch..thank you so much ChiliChump
It is my pleasure, I am glad you are enjoying them!
Awesome! I bet it is delicious. I have yet to ferment and a make a sauce but I have almost all the materials I need to start. Just waiting on my pepper harvest to give me enough to work with.
I'm growing my first cayenne pepper plants ever to make some hot sauce. I made a hot sauce with random store bought peppers recently. It's pretty good.
I bet it is delicious, Thank You for this video. God Bless. I am going to try this.
Thanks for the inspiration! Started a fermentation batch 1 week ago using Habanero & Chipotle, with the addition of medium toast oak cubes + Lactobacillus bacteria from white labs (had to use store bought chilis unfortunately). It´ll be interesting to see how this turns out 😊
Great videos boet! Only just discovered your channel and i've gained a lekka amount of info from them. Thanks & keep up the good work.
Dankie!
Excellent and informative 👍
Enjoying your videos
I love your videos you're awesome, keep up the great work
Thank you David. That's kind of you to say!
Great job. My mouth is watering just looking at it. I think I will try it but I will also used some wood smoked peppers and then add few drops of Jack Daniels at the vinegar mix in stage to try and emulate the barrels a little more and to give it an air of savoir faire.
great videos love them keep the good work
Thanks Paco! I appreciate the comment!
paco ramirez hey whats up, good to see you here man 👍,good channel right here.
Awesome video, thanks for the clear info
My pleasure, I am glad you enjoyed it!
Add a dash of Colgins Liquid Smoke (not a marinade) and hell, a shot of Jack Daniels. My family roots are in South Louisiana and I live in TN. I LOVE good old Tabasco red, but lately I'm hooked on Tabasco Habenero. Also really enjoy Louisiana Original on sandwiches, and Crystal...yeah its whimpy, but I can sip it out a shot glass😃
Amazing content. So inspiring. Thank you Shaun. Greetings from Germany.
Thank you Stephke!
Fantastic!! thank you. First batch fermenting :) now to wait a month :(
I am going to try charring wood chips,
put them in a sachet then into the jar with the fermenting peppers.
Thank you for indicating the true time it takes to ferment.
It makes fermenting hot peppers less daunting.
Great work mate.....
haha, your favorite sauce :) even back in 2017... love the way you slurping it up every chance you get. makes me feel normal... I would actually enjoy watching a series of you going back to these vids and commenting on what you different now based on experience.
Would love to see some more recipes on everyday hot sauces. I love the superhots..but live with the “everydays”
I made an accidental discovery of great flavoring for everyday sauces using superhots. I have a few jars that I toss in the ends of peppers and stems for my superhots (mostly carolina reapers, scorpions, and ghost varieties). For whatever reason the flavors meld as they dry up and mix with the already dried up pieces as well as take on this kind of smokey flavor (which is strange but delicious).
Then, to my everyday hotsauces like Tobasco or Sriracha, I'll pinch off a few of the oldest pieces down from the bottom of the jar and drop them into the sauce. It takes awhile some of the heat and that smokiness starts to blend into the other sauce as a very subtle background flavor.
Very smart how you made that fermentation bottle.
That colour is amazing, the texture looks awesome too. I've got a stir plate from beer brewing. Another I'm gonna have to try making! Dorset Naga Tabasco! 🤪 Cheers 👌
Great sauce, love your videos! You can buy small oak barrels which people normally use to age spirits at home. Ever thought of barrel-ageing a hot sauce a bit like Tabasco sauce does?
Great vids man , this year i planted some hot peppers , I can bearly wait to make some sauces
Thanks Eduardo! What are you growing this year?
This is awesome had the same idea.... going to do it for a month... the vingar is suppose to break down the cellulose stuff a bit more... no?
Malt vineger, brilliant!. I ferment my tabasco peppers but don't quite get that unique tabasco flavor. I think malt vinegar may provide that.
Excellent channel - very unique content - keep up the good work brother
Thank you! I really appreciate the feedback!
Thx for this one! 👍🏻💪🏻💪🏻💪🏻
I am really sorry that simple honest channels like this have so little views. Now days youtube Is all about dramatizing things.
Excellent tips, excellent recepie!
I'm glad you enjoyed the video! I don't ever expect to be getting millions of views, but it is really great to have people like yourself enjoying my content and maybe learning a thing or two.... Makes it worth it for me!
Great job keep it up! You make me want to make hot sauce!
Dammmn. A HUGE thanks for this recipe.
awesome, thanks
Love how simpel this recipe is! Also I vote for a video on how to make the stir plate :) how shelf stable are the sauce when not cooked? Cheers
This sauce in particular is really shelf stable due to the amount of vinegar that is used...that combined with the fermentation process of the peppers, and the PH is pretty low (Acidic) so will keep it good for at least a year (if your sauce even lasts that long!).
Distilled white vinegar like I used in this recipe has a PH of 2.4, and the peppers should be below 4.0 if fermented completely. Combine them in the amounts I used in this video and conservatively speaking, the PH should be no higher than 3.5 (≤ 4.6 is considered safe). I would still recommend keeping everything as clean as you can during the whole process!
Very cool i like the stir bar. Love the color Will see > if i can grow enough to make it> I be afraid to use wood chip, Be my luck taste like wood. I WILL cheers
That looks so dangerous:) . I will definetly give it a try. Thank you!
Really informative. Looking to make some hot sauce as a Christmas gift
Can't go wrong with Hot Sauce for Christmas gifts!
Haha! She almost saw the notification for this. Just trying to make a label now, one issue, do you think I'll get an alright sauce from regular chillies? All I am able to get are Green and red chillies, bird's eye and scotch bonnet. What do you suggest for the best flavour?
Yes absolutely...any chilli will do. There are some chillis with stronger flavours than others (and more or less heat of course!). Scotch Bonnet has a very unique flavour...they are used in caribbean sauces (I believe this is what is used in the Encona sauces). So it is good to experiment, but you will certainly get a decent sauce from the regular chillis.
I love Piri Piri, and love Tobasco, this looks so good!
Have you made a sauce you think is better than this one?
Thanks for the high quality videos.
Hi Aman, I made a similar style of sauce last year which came out REALLY good: th-cam.com/video/dRkXaa8ttM8/w-d-xo.html
Great resep meneer, ek gaan dit beslis probeer.
Great video! Thanks 😊
Is the sauce shelf stable? Or do you need to refrigerate it? Cheers.
Planting some Carolina reapers next week. Will try this with them
Hey Chillichump, I wanted to make something similar to this for my very good friend for Christmas. He puts tobasco on everything. If I got let's say birds eye chilli's could I start the fermentation and would it be ready before Christmas? Thanks man. Been watching your videos for sometime now.
Have you tried to make the Tabasco Habanero ? I really love that sauce.. it’s an interesting mixture of ingredients
Thanks for the video. Tell me please. Does the fermentation process stop after adding 1,5 times the vinegar? Or does it still keep slowly going? I made hot sauce twice. First time the recipe called for boiling of the sauce once you sift it. Soon as it started boiling it lost its great smell and started smelling like a vegetable soup. That was a bummer, especially after waiting for two weeks. Second time I didn't boil, I added around 1/8 of vinegar, but it kept fermenting in the fridge. I just really don't want to make a gift and have it explode in someone's cupboard. So what would be the minimum amount of vinegar to use in order for things to slow down a bit?
Great video, very informative. Would have loved to have had the link to the bottles in the description buuut guess we have to our own dirty work right 🤔😉
Again thanks for this informative video, job well done! 👍🏼
Hi there, the problem is the bottles I got were decently priced for me here in the UK, but if you are from the US you can get them so much cheaper. Also, a lot of my viewers are from outside the UK, so the link wouldn't really help them (I couldn't find good prices for the bottles on Amazon). If you are in the UK, I got the bottles from www.glassjarsandbottles.com
@@ChilliChump I am from the US and I did find some that was a whole kit. Thanks for the reply and I did enjoy the videos on this.
If you do a search for "woozy bottles", you'll find them online. Amazon has several options.
top vids, thankyou
I love these videos, especially at this time of year. This year I want to try and make Tabasco sauce. I am wondering if you have ever included oak chips in fermentation, and whether you think that would help flavor the sauce or if you think that would damage it. The oak chips would be from a local homebrew store.
Additionally, if I were to use them, I would put them in a tea bag or something.
Oak chips work well. I have used some that were meant for smoking. And I've used some from a homebrew store. Works well. And good idea to use a mesh back
Started a mash ferment yesterday of this using paper lantern peppers.
Why do people hit the thumbs down button??? This video was warm and on the spicy side of life.
Thanks for sharing that. Just watched this again while working on ideas for the Piri Piri I'm growing now, from the seeds you sent me. I have four plants so should some options :) Do you know if cooking the sauce before bottling will add, detract, or change the flavor any? It looks delicious. I have a mixed pepper mash fermenting now. Might try this with some of it, while I'm waiting on the rest of my Piri Piri to ripen.
Hey Peter, cooking the sauce will change the taste, as well as the texture somewhat. It will still taste good though. Is there a reason you want to cook it?
@@ChilliChump Thanks, Shaun. I've always cooked as part of safety protocol, but I don't guess anything bad would be living in that sauce, with the vinegar added especially. I always just share it too. I'm going to try it like you made yours.
If you ferment it properly, and sterilise the bottles you use to bottle it, then no need to cook it. But like I said, it won't change the flavour too drastically if you prefer to cook it before bottling
Love the deep rich in color I bet it would great on Buffalo wings
Hi. I made a fermented hot sauce inspired by your video. Half I thickened with Xanthan Gum. Half I am trying to make the emulsion by using a stir plate. After I started the stir plate I saw some dark particles collecting in the middle. I will try to post a pic too. Any idea what it might be? Thank you
We use white oak barrels here in Tennessee to make our whiskey.
Dear sir, i watched entire youtube content concerning pepper fermentation and you are by far the best, respect to your dedication. keep up with xlnt work! I started my first fermentation 3 days ago using this recipe, and im wondering- why 6% salt and not 3%? and, after 3 days it smells kinda like alcohol. is that bad?
Thank you! It is very kind of you to say!
I use 6% in this recipe only because I was going to ferment these for a very long time and I didn't want to risk the fermentation going bad. In other words I was being very careful. But you are right, 3% will be perfectly fine if everything else is kept clean (jars etc.).
You say you have an alcohol smell? Have you put fruit into your fermentation, or is it only peppers?
i put few leafs of celery and bay leaves for the taste...but i see bubbles and everything "looks" the same. but since its august, i keep it in the fridge and taking it out every day for a couple of ours to warm up a bit because i cant mantain temperature between 18 and 22 degrees
Very cool video. I now know how Tabasco is made. Question though, do they permit all their sauce for 3 years or is that just their anniversary sauce or something like that? I do know they have like a special higher in bottle of Tabasco. I wonder if some company sells small mini oat barrels for distilling, something for me to look into. Great video
Hi Bennie, yes all their sauce is fermented that long. The peppers take on a great flavour from the barrels! Would love to get hold of one myself. Would be pretty great
You can buy jack danials wood chips from
Whiskey barrels that are used for smoking you can get them at Home Depot Lowe’s or Walmart . I know someone that made moonshine and he would buy those whiskey barrel wood chips and use them to turn his moonshine into a nice smooth whiskey
Hello! Greetings from Arequipa - Peru. First of all congratulations on your channel, very well done. I have some questions that I would like you to answer me.
Do I have to wash the chilis before making the mixture? How long and how?
How do you store the jars while fermenting? Temperature? Light?
I see that the recipe you used is 6% salt and 150% vinegar. In some comments they say that this is not the correct proportion. Any advice?
Thanks for the advices and sorry for the bad english. Other thing, here in Arequipa we have a pepper called rocoto, you should try it!
Hello Andres and welcome! I have always wanted to visit Peru, I will hopefully have a holiday there in the next few years. It looks amazing.
I give the chilli's a quick rinse just to get dust off and other large bits of dirt. I use plain water for that. You don't want to kill the lactobacillus bacteria which is naturally on the peppers, and what does the fermenting job.
With regards to the vinegar I add at the end, that really is a matter of preference. Some people like it to have a strong vinegar taste and other people don't. Experiment, there is no right or wrong amount....unless you are trying to get the exact same as the official Tabasco sauce!
Oh...and I am going some rocoto peppers this year...I grew them last year too! They are a great pepper, such a lot of flavour and surprisingly hot! They are one of my favourites, I think I even tasted one in a video I did last year. It looked like a brain inside!
Thanks for the answer!! One last question. How do you store the jars while fermenting? What is the temperature and light? Again good look with the channel, you are doing a great job!
No problem! You need to store the fermenting jars in a place where the temperature will be around 20' Celsius, and also make sure it is in the dark (so a cupboard in the kitchen or in your garage would be a good idea). You don't want it to get higher temperatures than about 24' celsius, and you don't want it much lower than about 16' celsius.
I loved the content you make ... It's amazing!! Have a question, can we ferment the mash with vinegar? Or that's not an option because vinegar would reduce the pH?
Thank you!
No need to ferment with the vinegar. Not s good idea either. Lactobacillus will stop being active at around 3.5pH
May I ask what jar did you use for the stir plate? Looks very cute with the funky lid
I was thinking to get the oak barrel flavours is to soak charred oak dominos that are used in home distilling in a jar of vinegar for a couple of months and use that to make the sauce with.
That would be interesting to see the outcome of that!
Awesome channel!!! Quick question about the consistency and stability of the sauce that is stirred together like this. Does it eventual start separating out or is it still the same consistency a month later?
It will eventually serperate a bit....but takes much longer than a month. I think this batch I have a couple bottles still and they haven't seperated yet. If I hadn't emulsified like this it would have seperated within a couple weeks. You cannot course use xantham gum too....but I wanted to do this without adding anything like that
@@ChilliChump Awesome thanks so much. Think I am going to give this a try!
Do you have instructions on how you made that " spinner " box. Thank you so much for your entertaining and informative videos.
Hi Rob, here you go th-cam.com/video/eDbqt_xynDY/w-d-xo.html
Fast aging can be/needs to be don't in summer to make the most of it by the temperature changes between the seasons so if you want to fast age something you'll have to store it in the fridge for a few days and then take it out for a few days to replicate a yearly seasons. This works as the poor's in the wood drawing in then expelling the liquid by expanding and contracting with the temperature changes
I tried this and failed miserably - twice. I used a Kilner glass both times with a Securilock. I then read on a German web site that: for one kilo of Habanero (which I used), 100 g sea salt. The clou, top the stuff with a layer of the sea salt. Then, after approx. 30 days, stir in 150 ml wine vinegar, and store in the fridge for one week. It worked! What I have been experimenting with recently is the so-called "E-jen" container which is used in South Korea for making Kimchi. This is even better, and I love it. So far I have not swallowed my words, but it has worked every time. Chillis, pickling. Great stuff.
1kg of peppers with 100g of salt??
Chillichump Yes. I was surprised myself, believe me, but it worked. Maybe a fluke on my part, but that topping of salt on top definitely kept the fungus away.
I Used seal a meal bag i used 3 percent salt and left peppers whole as to be able to seal bag:,give the bag about 10 to 12 head space as the bag will balloon up with gas ferment works good dont need fancy equipment watch bag as it can burst, it will be ready when bag fills up then i use a bullet blender to puree pepps then add the vinegar follow the steps to finish .
I'm growing peppers this year to make this sauce.
Hello chili chump you inspired me to make chili business here in the Philippines. Thank you making all the chili videos.
Can you pls send me link how you do that steering.😀
Are you talking about this? th-cam.com/video/eDbqt_xynDY/w-d-xo.html
Yes perfect thank you so much. Godbless you😀
What spray do you use to sanitise your bottles? Also what powder should I use to thicken my sauce?
I use Starsan
And check this video for thickening th-cam.com/video/hLR0bxEIOBs/w-d-xo.html
Hi Sean! Do you have a go to % for the amount of vinegar used when making hot sauce or do you usually eye ball it? I know it can vary depending on personal preference, but I was wondering your input on this. Thanks!
It really depends on the style of sauce and the recipe I am working on. But if you are a fan of Tabasco or Frank's, then between 60% and 75% is a good ballpark
@@ChilliChump Thanks!
Hey chili chump! I like your videos and look forward to seeing more. How can I buy some of your Hot sauce?
Hi there, I'm working on the legalities of being able to sell my sauces...Won't be long now!
Hi,great videos. Where do you buy your bottles from? I’m from SA too living in Spain.
Spain is lovely, weather is similar to SA. I get my bottles from a couple places, but this place is pretty good if you are buying a few: www.jarsandbottles.co.uk
Hi do you have a link for these bottles thankyou
Is this sauce shelf stable or does it need to be refrigerated? How long will it keep? Great videos btw. Thanks for doing them.
It's shelf stable if you prepared and bottled it correctly. No need for refrigeration until you open it
@@ChilliChump thanks again
could you have taken the pulp afterwards dried it and ground it to a powder and used it like cayenne pepper power in cooking? or is there a reason you would not want to do something like that ?
he has another vid where he freezes the mash (pulp) stores them up and makes a huge chilli beef with it. looks good
Like Graham says, I usually freeze the mash and use it kinda like a spicy stock. But I don't see why drying it wouldnt be good too!
is that stirplate and vacuum closing (the thing that you installed in the lid) really needed? Don't have any of these at home.
I just like taking a bit of a different approach...you could just do it in a jar with some muslin over the top (you want to keep dirt out as best you can). The stirplate just helps emulsify...if you want to just shake the bottle to mix things together each time you use it, that's fine too. You can make this as simple or as complex as you like
You should dehydrate those skins and seeds and make crackers. Bet it would taste fabuluous.
Smaller barrels should work faster than large barrels if you use them.
If you wanted to add other chillies like Tobasco has has there limited edition scorpion sauce, when would you add those and to what ratio?
Also If you wanted to add other ingredients to the sauce like garlic, other seasonings and what not, at what point would you add them?
Hi Jim. I would add any other chillies at the beginning as with the original chillies. I will actually be doing a much hotter version of this same recipe this year, I will be putting that video up on here.
With regards to your other ingredients, you have a few options. You can put everything in at the beginning when you start the ferment. Garlic ferments nicely. You could alternatively add the other ingredients at the end, but the flavour might be a bit "raw" tasting, if that makes sense. One other thing to note, if you were going to add fruit (or other high sugar content food), you aren't necessarily going to have the sweetness come through because the lactobacillus will eat up the sugars...just test it out and see what mix works for you! Let me know how it goes!
Could you do it when you start the 3 day stirring process to get a less raw flavor?
yeah, I think that would work...make sure you crush or liquidise whatever you are adding, and it should impart its flavours quite nicely.
Thank you so much, Ive been researching a basic pepper sauce for a few weeks now, and this was the video I needed. now I just need to make a stir plate and find some of those handy stir bars
So the mash to vinegar volume ratio is 1:1.5, right? e.g. 200ml mash with 300ml vinegar.
You talked about adding wood chips to the mash what about cold smoking. You could regulate the amount of smoke and length of time. this could cut your wait time and still get you that Smokey flavor
Could you dehydrate the solids and make a seasoning with it?
Sure, have a look at this video of mine about this th-cam.com/video/XYyO57nFryY/w-d-xo.html
Hi There, I have tried using the ratio of mash to vinegar 40:60 (1:1.5 as you have done) with success. I heard in the documentary (How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day @ 6min mark) they mention mash to vinegar 70:30. Or is it 30:70 ? What do you think ?
Tabasco use more than 70% vinegar.
@@ChilliChump I'll have to try that in the next batch. I have added chipotles to the mash for some added smokiness too. Hope it works
Love your videos! Will this stay good without refrigeration?
Thanks Lisa! Yes this will be fine on the shelf for at least a year ...probably much longer too as long as you kept things clean when you were making the sauce. Once it is open I would just keep an eye on it, and make sure you don't see any funky growth. Some of my sauces have lasted a good few years without refrigeration, even after opened
Chillichump awesome! I am trying your recipe as i type this! But with scorpion peppers! Can’t wait to see the final product! Thank you!
One more quick question! I am wanting to heat the sauce up before i bottle it. Will this ruin the batch on this recipe?
It won't ruin it, but you really don't need to. The heating will kill off the beneficial bacteria though. The fermentation and the vinegar will preserve it just fine.
Also....don't heat it up before fermenting it.. . Else it won't ferment!
Hey! Are you using some king of motor controller in this one? Couldn’t see that in stir-plate tutorial, so Im wondering which way is better.
I made a video showing how I built the stir plate I use: th-cam.com/video/eDbqt_xynDY/w-d-xo.html
Hope that helps
ChilliChump thanks for the reply! In this video I can see that you are using some sort of module drive, like arduino kind of type? But in tutorial I am missing that part
It is a PWM controller...have a look at the description of the video I linked. There is this section:
- You need a way to control the speed of the fan. In the video I am using a potentiometer (goo.gl/D9zHkr). I actually switched this out for a PWM 12v motor control system, which is much more controllable and doesn't heat up like a potentiometer. So I would suggest this: geni.us/pwmcontrollerdc.
ChilliChump Thanks for taking time answering me. DEFINITELY missed the description...
If I only have frozen peppers can I add carrots to get the fermentation to work?
I haven't tried that personally, but I don't see why not. Are the carrots fresh from your garden? The carrots from supermarkets have sometimes been frozen and/or sprayed with some form of preservative
Hi, do you think there is a discernable difference from stirring it for days; rather than just blending it?
Yes, I get a much better consistency and flavour from my sauce and it takes much longer to separate.
@@ChilliChump Thanks for replying. I might have to give it a go then. I just need enough excuses to make a stir-plate. Yeast starters is another one. How often do you use it in sauce making?
@@journeyfortwo5211did you try yeast starter? Lactobacillus should be good enough, no?
@@t-rozbenouameur5304 I don't mean using yeast in sauces, just for brewing beer, what stirplates can be used for