Hi John, you saved me big time. I made a batch of pineapple habanero, bottled it up and a few days later upon opening them, they sprayed all over. I did not warm the sauce before bottling. I hope your method works. New sub here too
John, Wow! I wish you were my next door neighbor. Unfortunately I live in Central Mexico. This is a lot of work and you are very well prepared and give a great presentation.Thank you, John
Thank you so much for sharing this new recipe, we use the mangos, pineapple and also very green apples like Pippin apples or other baking apple to make habanero salsas. Blessings and ty very much for sharing🥰😇
Really glad to find (stumble across) your channel: been making sauces, relish and jelly for a while, but my sauces have always come out too thin…tired of making ‘hot vinegar’ so I’ll be taking tips from you. Curious: have you done much w/ lacto-fermentation? (EDIT: just looked at the drop-down, and it says “lacto-fermentation “ right there)
Is there a video for the bubbler and jar you use or any info on it? I have a BUNCH of Hot Banana and Habenero peppers that will be done soon. More than i want to do with and ive pickled all of my banana, Jalapeño and serranos i want to pickle lol. Thanks! This is awesomesauce.
Very well done writing things down. I do the same with sour dough recipes coz as you say you won't remember. Great vids, I will need to try this soon with my chillies.
Write it down! Best advice ever, but also record it on disc or video! I lost the best sauce recipe ever in Guam when I was growing six different peppers, had the perfect sauce, written down, and Typhoon Omar hit, my recipes disappeared. And no, insurance doesn’t cover it! This I did, with some small Manila Mangos, the really sweet small yellow ones, fantastic!
One thing I do to make sure I get the oxygen out is to use a layer of good quality olive oil. It floats on top and doesn't go bad. I don't do that anymore because I also stopped using bubblers. I found someone that makes caps with a one way pressure valve and I can use a vacuum to suck the bubbles out just when I start a ferment. I've always had trouble with bubblers not being a good seal.
Hey thanks for the great tips! Does the heating process ruin your good bacteria, one of the benefits of fermented hot sauce? Just curious, new to the hot sauce making scene. I've made some great ones so far, mostly with carrot, garlic, habanero, onion, and lately some red cabbage which I've really enjoyed. In all of them, I have not boiled any of them and just tell anyone I give some to that it needs to be burped if you don't use it often.
Get a vitamix. That ninja is trash! At least TH-cam a Vs video between the two. You’ll be able to do that whole blending BS in 1 min and you won’t be fussing switching between “extractor and blender”.
Just an awesome video John. Thank you for the time and effort you put in to it. Also I appreciate you responding to the questions and comments. I just started a pineapple habanero sauce yesterday. Wish me luck!
@@ATXHotSauce It's still resting, I have to get up the courage to move on to the next step! It's been 40 days, you think that's enough? Smells great and colors are amazing...
@@ATXHotSauce It’s awesome! I did think I would get 20-30 bottles out of it and only got 11! So now I will have to make another batch. Also, not sure if I should use the leftover brine I have in the refrigerator?
I guess my wife bought a kick ass blender, whatever it is, because it takes maybe 60 seconds on high and EVERYTHING is blended. Lol. Love the vid, man.
What an awesome instructional video, I just finished my first two batches, one had grapefruit and pineapple and one had mango and pineapple. I followed your steps, and the concoction has been fermenting since September 2022, now June 6. The grapefruit pineapple tasted the best, but I did not add vinegar to either batch, only some brine. I don't want the vinegar taste if I can help because I think it will take away from the wonderful flavors. I used carolina reapers, banana and sweet for the peppers
Whats that you are putting to stop the sauce from separating? And what ratio of chilli to carrot/fruit can i use? Also, what do you call that black "tape" you are blowing? If i want to use smoked chilli, what is the fermentation process like?
You never got an answer so I'll jump in here and try to help. Xantham gum to stop separation and thicken it a little. Ratio is extremely variable, try some different stuff and develop your own recipe based on your tastes. Generally, and sorry for being so vague here, you'll want a fair bit more peppers than fruit. Totally guessing here but maybe 4:1 peppers to fruit? That still seems a bit heavy on the fruit to me though but I'm really not sure what to suggest. The "tape" is called heat shrink sleeves. It makes it look more professional but it's not necessary, if you're worried about the lids coming off you can just use some electrical tape. With smoked peppers the process is mostly the same, you'll want to smoke them before fermenting like normal. But there's a small issue, smoking the peppers will kill off all the lactobacillus that you need for fermentation so in addition to the smoked peppers you'll need some fresh, raw peppers to add to your brine. Or you can save some of your brine from your previous batch, it's full of lacto and will get the process started. Personally I don't like to use a whole lot of smoked peppers anyway, a little goes a long way imo and you can easily overpower all the other flavors with too much smoke. Some unsolicited bonus advice: Since it seems you're pretty new at this I'd suggest making a lot of small batches rather than really big ones like in this video. You have a lot of stuff you need to figure out on your own like the fruit ratios or smoked peppers ratios. Just work on developing your recipe a little at a time, figure out what you like and don't like and try it in the next batch. If you were to do big batches you might end up with a lot of wasted time and ingredients. Also write EVERYTHING down, take lots of notes. Nobody has ever gone back to look at their notes and thought "this is just too detailed" you know? Write down everything you do and what you think about the results, what you like and don't like, and even what you think might work better next time. At the very minimum you'll need dates and ingredients. Also try some herbs and spices. Cumin, cardamom, coriander, turmeric, thyme, various peppercorns, MSG, etc. There are all sorts of spices that can add to the flavor and complexity of the finished sauce. Different acids are worth trying too, there are all kinds of vinegars but also lemon or lime if you're into that. Hope this helps!
Thanks for sharing. Cant wait to try out making a batch of hot sauce. Can one get away using canned fruit to ferment? Any insight on quantities of mango, pinapple, carrots, onion and chillis? Thanks!
you can use canned fruits but you have to make sure you use some fresh ingredients too.. or else the fermentation will not begin. My advice is to experiment with different ratios to see what works best for you. make sure you write your recipes down in a log!
I just ordered the Pinapple Mango Juice and the Texas Reaper. I really enjoy your videos, looking forward to trying your sauces. Do you have any videos that give tips on the fermenting process?
Hey Steve.. StarSan is the one i use although there are many out there. www.amazon.com/Five-star-Star-San-32oz/dp/B00FA86OVG/ref=sr_1_6?crid=1VYVL0VHEKAXS&dchild=1&keywords=starsand+sanitizer&qid=1600349857&sprefix=starsa%2Caps%2C163&sr=8-6
as long as you get the PH value down into the mid 3s and correctly sanitize the bottles they should have a unopened shelf life of at least 12-18 months.
Hi John I would like to know what kind of bottles and shrinkers you are using. Your hot sauces looks so good that I want to try them for me and my family.
hi sir! I'm a newbie in making hot sauce. if you don't mind, what is the ideal temperature when simmering to make sure that we already stop the fermentation? advance thank you very much for the answer.
I am definitely intrigued. I have been making my own salsa and pic for years. Never tried my hand at hot sauce but have always wanted to give it a try. Neewbie question(s)....I think my first step would be to purchase a fermenting jar. They appear to be readily available on Amazon. Is there one brand that is better than others? Is a gallon jar large enough?
If you sanitize correctly and bottle with a PH of lower than 3.9 I would say shelf life around 6-12 months unopened. I sent my stuff to the lab and they gave us a 12 month shelf life rating
Hi John, just curious on your opinion of reusing the brine if you only brine for 5 days before you blend all the ingredients within that brine. Can you reuse it?
I have been making my own fermented sauce for a year now. I too keep notes and I like the longer ferment, (some only go 2 weeks and it is not enough Imo). I add some garlic oil I make. One Question: I'm careful not to blend too long because of the heat (which you mentioned) yet you heat yours up. I never heat up and have never had a problem at all? I use my leftover bring in my sauerkraut, so good!!!
we bottle ours and they sit on a shelf for a while before we sell.. if you dont pasteurize the sauce the bottle could explode.. ever seen a hot sauce grenade?
"Who measures art?" Says the one with a journal with all of your ingredients with batch numbers 🤣 "2 cups or so, I don't know I'm not good with measurements" says the one with measurement lines on the blender pitcher showing toward the camera 🤣😂 Just kiddin', was a fun and informative video for sure! I've dabbled in fermented hot sauces a handful of times now and I wish I found your channel earlier on. Lots of good info here, especially the PH reading!
Great video! Looks like a tasty recipe. Just curious why ferment if you then heat it up afterwards? Doesn't that kill off the healthy bacteria? I love making hot sauce but am new to fermentation. Thanks!
you would have to eat ALOT of hot sauce to help your gut! :-) We heat to stop the fermentation. if you don't pasteurize the sauce it will keep fermenting in the bottle and the bottle might explode or worse explode when you open it. Fermentation creates gases that need to be released.
John a wondering, suppose I firment my peppers in a one gallon food grade buckets. I noticed you always uses glass jars. Will plastic make a difference
at our commercial kitchen we use the 6 gallon food grade buckets. >. for long ferments i like to use glass though as the acidity in the fermentation can break down even the best buckets over time.
Hey quick question may be a dumb one but I wanted to double check before I ruin my harvest. When it comes to the brine can I just make a big batch of brine and then just use it as needed to fill jars? Not saying make it and keep it. For example if I have 10 jars varying in size could I just make a big ass thing of brine instead of weighing each individual jar?
yep...i use the liter method.. i make 4 liters of water then just measure the salt. 1 liter of water is 1000 grams of water - so for every liter i add in 35 grams of salt for a 3.5% salt water brine. 4 liters is 140 grams of salt
Love this video and it has given me confidence to give it a go myself. How long will the sauce last in a sealed bottle if not opened? And once opened , what would the use by date be ? Thanks!
Thank you for this awesome recipe! Looks great and surely will taste the same. I have only one question: in the Video at 8:41 You put in some white powder into the sauce. I can not exactly hear what it is. Would you be so kind and write it in your answer? Thank you very much in advance!
@@peterwidmann6294 love your sauces just one thing is not Xanthan gum? a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating.
@@Chepogil it works great for homemade ice cream too, keeps the fats from separating and making those little crunchy ice pellets that no one likes. I'll try it in my hot sauce now too!
I am looking for the follow-up video to batch #46 that used pineapple instead of mangoes. Could you point me to that video please? Mine has been fermenting for 3 1/2 weeks and I am looking for the next process to take.
I've never tried anything like this and I love great sweet heat sauces. Looks like winemaking meets pulverizing blending. Saw a previous where you brined and stored but didn't see a fermenting yeast source. Did I miss it or wild in the air ala Middle Age style?
no yeast.. Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the Lactobacillus genus), as well as some yeasts. ... Examples of lacto-fermented foods include fermented milks, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi, and cucumber, among other pickled vegetables
I typically do fruit and or vegetables in all my brines with the peppers. Truth be told.. peppers themselves are fruit :-). I do use mashes sometimes especially when doing a large amount of peppers but i love a good batch of brine. some of the ingredients i use are Pineapple, fresh plums, Fresh apricots, Beets, onion, garlic, etc..
@@ATXHotSauce thanks for answering my questions. I'm also wondering, how do you calculate nutritional information for your sauces? Is the salt content based on the % of Brine you used in the final product? And because fruits are used, is there a way you measure how much sugar has been consumed by the bacteria?
This is amazing! But won't the vinegar stop further fermentation and also take away some of the good bacteria already their that makes taste? Also, won't the heat take away some of the good tasting bacteria as well?
Here is my stance on the "Good" bacteria. If you eating hot sauce .. your gut is the last thing you are thinking of :-) and you would have to eat ALOT of hot sauce for it to matter. If you look at some of our newer videos you will see that we don't heat anymore other than the pasteurization (160F) I agree .. heating the sauce too much changes the flavor profile.
Same ordered as soon as I seen this video and subbed up brother I know it’s going to be good u should try a 7pot pepper or reaper sauce I would buy that in a heart beat keep up the good work!
I've done many jars over couple weeks, my first time making and fermenting. Some of my jars don't have bubbles after about 12 days. Are they not fermenting and no good?
Hey John where did you get the funnel, jar and bubbler, and bottles you use here? And should you ferment your vegetables and ingredients with the peppers or should you add those later? Just a novice trying to get into hot sauce making
Amazon is the best resource...i would recommend adding all your fruits and veggies together.. the additional sugars will help your fermentation and give you more balance.
Hi John, This is Maan from Dubai. Just an idea for the leftover brine: use it to brine your chicken or turkey for a spiced-up roast :)
love it
Genius
Oohhh yes!
Also good for margaritas
I would have never thought about this - thank you for this genius idea!
Mango in hot sauce is Lovely. I love it on chicken and seafood. I did a mango carrot habanero sauce 2 years ago and it was and still is my favorite.
So good
This is the greatest video on youtube!
THANKS!
Hi John, you saved me big time. I made a batch of pineapple habanero, bottled it up and a few days later upon opening them, they sprayed all over. I did not warm the sauce before bottling. I hope your method works. New sub here too
I put a tomato pureed into mine when I heat it. Let it stew for a bit. Then I pour it on a cookie sheet and smoke it for an hour or so. Its amazing!!!
sounds awesome
Very professional!!!
thanks!
John, Wow! I wish you were my next door neighbor. Unfortunately I live in Central Mexico. This is a lot of work and you are very well prepared and give a great presentation.Thank you, John
Wow, thanks
What PH tester do you use?
Thank you so much for sharing this new recipe, we use the mangos, pineapple and also very green apples like Pippin apples or other baking apple to make habanero salsas. Blessings and ty very much for sharing🥰😇
Really glad to find (stumble across) your channel: been making sauces, relish and jelly for a while, but my sauces have always come out too thin…tired of making ‘hot vinegar’ so I’ll be taking tips from you.
Curious: have you done much w/ lacto-fermentation?
(EDIT: just looked at the drop-down, and it says “lacto-fermentation “ right there)
yep.. that is what we do!
Looks incredible! Can't wait to try this. Cheers from Minnesota!
Hope you enjoy
Great recipe and good explanation. I'm waiting for summer to harvest my Habanero peppers and make sauce like that.
mine is finished and its awesome I fill my bottles with a turkey baster no mess
awesome
I was making very similar hot sauces to this in ATX too - well Cedar Park. Habanera Pineapple is a great combo.
Is there a video for the bubbler and jar you use or any info on it? I have a BUNCH of Hot Banana and Habenero peppers that will be done soon. More than i want to do with and ive pickled all of my banana, Jalapeño and serranos i want to pickle lol. Thanks! This is awesomesauce.
Very well done writing things down. I do the same with sour dough recipes coz as you say you won't remember. Great vids, I will need to try this soon with my chillies.
Thanks so much! 😊
Alright I did what you said and finished it all off with Xanax and gum. Everyone seems to love it!
Xanax gum 😂
Write it down! Best advice ever, but also record it on disc or video! I lost the best sauce recipe ever in Guam when I was growing six different peppers, had the perfect sauce, written down, and Typhoon Omar hit, my recipes disappeared. And no, insurance doesn’t cover it! This I did, with some small Manila Mangos, the really sweet small yellow ones, fantastic!
One thing I do to make sure I get the oxygen out is to use a layer of good quality olive oil. It floats on top and doesn't go bad.
I don't do that anymore because I also stopped using bubblers. I found someone that makes caps with a one way pressure valve and I can use a vacuum to suck the bubbles out just when I start a ferment. I've always had trouble with bubblers not being a good seal.
Good tip!
Great video, like always. One question, from one kg of raw habaneros how much, approximately you make of hot sauce to be fairly hot? Thanks
Looks good. I will make it this year. Would like to see your next finishing video on this. Thanks
Hey thanks for the great tips! Does the heating process ruin your good bacteria, one of the benefits of fermented hot sauce? Just curious, new to the hot sauce making scene. I've made some great ones so far, mostly with carrot, garlic, habanero, onion, and lately some red cabbage which I've really enjoyed. In all of them, I have not boiled any of them and just tell anyone I give some to that it needs to be burped if you don't use it often.
9:29 secs into video liked the diagonal flame animation, nice.
HA!
So glad I found this channel! Looking to start my fermented hot sauce journey. Look into a higher power blender like a Vitamix!
have a Ninja!! love it
What model Nija do you have? I want to make sure I get one with the "extraction mode".
Gooch I have officially switched to a Vitamix 3500 - it rocks and pasteurizes the sauce for bottling
Get a vitamix. That ninja is trash! At least TH-cam a Vs video between the two. You’ll be able to do that whole blending BS in 1 min and you won’t be fussing switching between “extractor and blender”.
Just an awesome video John. Thank you for the time and effort you put in to it. Also I appreciate you responding to the questions and comments. I just started a pineapple habanero sauce yesterday. Wish me luck!
how is the brine coming along?
@@ATXHotSauce It's still resting, I have to get up the courage to move on to the next step! It's been 40 days, you think that's enough? Smells great and colors are amazing...
@@keithlombardo2552 how did it turn out?
@@ATXHotSauce It’s awesome! I did think I would get 20-30 bottles out of it and only got 11! So now I will have to make another batch. Also, not sure if I should use the leftover brine I have in the refrigerator?
Wonderful video. Thanks for the recipe.
What blender are you using?
Nowadays we use a VITAMIX blender. Check out some of the newer videos
Really good....my sauce is YUM thank you
nice
Fantastic product. Why did you chose to do fermented and not just straight Habanero sauce blended?
I don't want the vinegar to hide all the flavors of the fruits and vegetables .. fermentation gives natural acidity and self stability.
I guess my wife bought a kick ass blender, whatever it is, because it takes maybe 60 seconds on high and EVERYTHING is blended. Lol. Love the vid, man.
thank you sir
How much line did you cut from the spool to load into the trimmer? Great vid tho thanks!!
WOW best video I’ve seen so far!!
thanks!
What an awesome instructional video, I just finished my first two batches, one had grapefruit and pineapple and one had mango and pineapple. I followed your steps, and the concoction has been fermenting since September 2022, now June 6. The grapefruit pineapple tasted the best, but I did not add vinegar to either batch, only some brine. I don't want the vinegar taste if I can help because I think it will take away from the wonderful flavors. I used carolina reapers, banana and sweet for the peppers
Wonderful!
is it shelf stable? or can you water bath it (is it nessesary or would it help)? would it hurt anything to wAter bath them for 10 or 15 minutes?
Whats that you are putting to stop the sauce from separating? And what ratio of chilli to carrot/fruit can i use?
Also, what do you call that black "tape" you are blowing?
If i want to use smoked chilli, what is the fermentation process like?
You never got an answer so I'll jump in here and try to help.
Xantham gum to stop separation and thicken it a little.
Ratio is extremely variable, try some different stuff and develop your own recipe based on your tastes. Generally, and sorry for being so vague here, you'll want a fair bit more peppers than fruit. Totally guessing here but maybe 4:1 peppers to fruit? That still seems a bit heavy on the fruit to me though but I'm really not sure what to suggest.
The "tape" is called heat shrink sleeves. It makes it look more professional but it's not necessary, if you're worried about the lids coming off you can just use some electrical tape.
With smoked peppers the process is mostly the same, you'll want to smoke them before fermenting like normal. But there's a small issue, smoking the peppers will kill off all the lactobacillus that you need for fermentation so in addition to the smoked peppers you'll need some fresh, raw peppers to add to your brine. Or you can save some of your brine from your previous batch, it's full of lacto and will get the process started. Personally I don't like to use a whole lot of smoked peppers anyway, a little goes a long way imo and you can easily overpower all the other flavors with too much smoke.
Some unsolicited bonus advice: Since it seems you're pretty new at this I'd suggest making a lot of small batches rather than really big ones like in this video. You have a lot of stuff you need to figure out on your own like the fruit ratios or smoked peppers ratios. Just work on developing your recipe a little at a time, figure out what you like and don't like and try it in the next batch. If you were to do big batches you might end up with a lot of wasted time and ingredients. Also write EVERYTHING down, take lots of notes. Nobody has ever gone back to look at their notes and thought "this is just too detailed" you know? Write down everything you do and what you think about the results, what you like and don't like, and even what you think might work better next time. At the very minimum you'll need dates and ingredients.
Also try some herbs and spices. Cumin, cardamom, coriander, turmeric, thyme, various peppercorns, MSG, etc. There are all sorts of spices that can add to the flavor and complexity of the finished sauce. Different acids are worth trying too, there are all kinds of vinegars but also lemon or lime if you're into that.
Hope this helps!
Yeah.. what he said.. :-)
I really like the detail and your evident knowledge in the fermentation and bottling process :)
Thank you! Cheers!
Immediately got on the website and bought some sauce after watching this video.
how did you like it!
Can i reuse the brine from one batch with another? Im wondering if it would enhance the flavor?
And where can we find the shrink wrap? it’s a totally awesome idea. I’m completely stoked to do this. I can’t thank you enough for this recipe.
Thanks for showing us your secret!! 👌
Thanks for sharing. Cant wait to try out making a batch of hot sauce. Can one get away using canned fruit to ferment? Any insight on quantities of mango, pinapple, carrots, onion and chillis? Thanks!
you can use canned fruits but you have to make sure you use some fresh ingredients too.. or else the fermentation will not begin. My advice is to experiment with different ratios to see what works best for you. make sure you write your recipes down in a log!
@@ATXHotSauce thank you for the reply and advise.
I just ordered the Pinapple Mango Juice and the Texas Reaper. I really enjoy your videos, looking forward to trying your sauces. Do you have any videos that give tips on the fermenting process?
Hope you enjoy! working on one now that is a little more in depth
oooooh, nice color on that sauce
Hello do you mind sharing ur recipe for the mango habanero hot sauce please I will be making it in a quart jar
Does fermentation make it less spicy in the finished product?
Loving your kitchen and the video. Eager to know if you grew the habeneros yourself?
I don't have the bandwidth for that :-) but we try and source local
Hi John wonderful video. Where do you get your ceramic weight?? I did this sauce twice allredy...delicious.
Amazon 👍🏻
Hi John wich Blender or mixer u use there?
Question: What do you do with the left over brine? Can be reused?? wouldnt using this again help the next batch get beter and better over use??
absolutely... makes for a great starter to get the fermentation rolling quickly..
Great video, just getting into fermentation and these are super helpful.
how is it going?
same!
It would sure be nice if you would add some links to your supplies, such as bottles, labels, shrink foil and so on. I really enjoy your vids. Ty.
Great idea!
Looks good. How many bottles will one of those gallon jars make?
Depends.. normally around 27 bottles..
@@ATXHotSauce ok,thanks
They’re 5oz bottles, 128oz to a gal
I really want to try making this now. It looks good!
Thank you for your video! What is the name of your sanitizing liquid? Thank you!
Hey Steve.. StarSan is the one i use although there are many out there. www.amazon.com/Five-star-Star-San-32oz/dp/B00FA86OVG/ref=sr_1_6?crid=1VYVL0VHEKAXS&dchild=1&keywords=starsand+sanitizer&qid=1600349857&sprefix=starsa%2Caps%2C163&sr=8-6
hello! awesome chanel, i just find you.
just a question, why the vinegar? is for shelf stabiliy? can add more brine instead??
thank you!
cheers
i only add vinegar for flavor.. the Fermentation does the shelf stability
@@ATXHotSauce thank you man!
Really great video here dude, I am making my first ever fermented hot sauce right now.
Great video! Very informative.
How long is the shelf life after this entire process?
as long as you get the PH value down into the mid 3s and correctly sanitize the bottles they should have a unopened shelf life of at least 12-18 months.
Love your hot sauce! How do you sanitize your bottles and utensils?
With Star San .
Hi John I would like to know what kind of bottles and shrinkers you are using. Your hot sauces looks so good that I want to try them for me and my family.
I get my bottles from ULINE or you can find the 5oz woozy bottles on amazon
Hi John my name is Gary. I’ve been thinking for a long time to make my own hot sauce. Thank you for sharing your experience with me.
hi sir! I'm a newbie in making hot sauce. if you don't mind, what is the ideal temperature when simmering to make sure that we already stop the fermentation? advance thank you very much for the answer.
165-170 F
I am definitely intrigued. I have been making my own salsa and pic for years. Never tried my hand at hot sauce but have always wanted to give it a try. Neewbie question(s)....I think my first step would be to purchase a fermenting jar. They appear to be readily available on Amazon. Is there one brand that is better than others? Is a gallon jar large enough?
The gallon jars on amazon are all about the same ..
thank you your very informative. one thing you gotta get a vitamix on step process,
Been using mine (Vitamix) for over a year now.. i have 4 of them.. they are great!
Hi, enjoyed the video and sauce definitely looks yummy. How long can u keep the sauce after bottling eg expiry or best before period?
If you sanitize correctly and bottle with a PH of lower than 3.9 I would say shelf life around 6-12 months unopened. I sent my stuff to the lab and they gave us a 12 month shelf life rating
John are you guys North or South Austin?
Allandale - central
@@ATXHotSauce gotcha. Were up by Fort Hood
Great video, just watch that journal you put on the stove 🔥 😅
Hi John, just curious on your opinion of reusing the brine if you only brine for 5 days before you blend all the ingredients within that brine. Can you reuse it?
Yes, absolutely ! 5 days is pretty short on time though to really develop those good funky flavors i would recommend at least 14 days
I have been making my own fermented sauce for a year now. I too keep notes and I like the longer ferment, (some only go 2 weeks and it is not enough Imo). I add some garlic oil I make. One Question:
I'm careful not to blend too long because of the heat (which you mentioned) yet you heat yours up. I never heat up and have never had a problem at all?
I use my leftover bring in my sauerkraut, so good!!!
we bottle ours and they sit on a shelf for a while before we sell.. if you dont pasteurize the sauce the bottle could explode.. ever seen a hot sauce grenade?
@@ATXHotSauce no I haven't, sounds delicious! Makes sense mine doesn't sit long at all! Thanks
would a vita mix work for grinding up the seeds and also heating the sauce to stop fermentation?
Yes, absolutely- check out my newer videos.. we use the vitamix to do both at the same time
Decided to order your reaper sauce. Looking forward to trying it!
going out today!
@@ATXHotSauce thanks!
"Who measures art?" Says the one with a journal with all of your ingredients with batch numbers 🤣
"2 cups or so, I don't know I'm not good with measurements" says the one with measurement lines on the blender pitcher showing toward the camera 🤣😂
Just kiddin', was a fun and informative video for sure! I've dabbled in fermented hot sauces a handful of times now and I wish I found your channel earlier on. Lots of good info here, especially the PH reading!
Joe Maddox love it!
Thank you for a great video looking forward to do my own
Good luck!
I LOVE your labels
Love the content! Learning alot.
Glad to hear it!
Great video! Looks like a tasty recipe. Just curious why ferment if you then heat it up afterwards? Doesn't that kill off the healthy bacteria? I love making hot sauce but am new to fermentation. Thanks!
you would have to eat ALOT of hot sauce to help your gut! :-) We heat to stop the fermentation. if you don't pasteurize the sauce it will keep fermenting in the bottle and the bottle might explode or worse explode when you open it. Fermentation creates gases that need to be released.
@ATX Hot Sauce won't putting it in the refrigerator slow it down enough?
John a wondering, suppose I firment my peppers in a one gallon food grade buckets. I noticed you always uses glass jars. Will plastic make a difference
at our commercial kitchen we use the 6 gallon food grade buckets. >. for long ferments i like to use glass though as the acidity in the fermentation can break down even the best buckets over time.
Hi John. Does heating the finished product kill some of that awesome prebiotic you worked so hard to grow? Love the recipe!
Yes .. yes it does .. but I don’t think that any hot sauce is a good source of probiotics .. you would have to drink it :-)
Would braggs vinegar with the mother work?
Hey quick question may be a dumb one but I wanted to double check before I ruin my harvest. When it comes to the brine can I just make a big batch of brine and then just use it as needed to fill jars? Not saying make it and keep it. For example if I have 10 jars varying in size could I just make a big ass thing of brine instead of weighing each individual jar?
yep...i use the liter method.. i make 4 liters of water then just measure the salt. 1 liter of water is 1000 grams of water - so for every liter i add in 35 grams of salt for a 3.5% salt water brine. 4 liters is 140 grams of salt
Love this video and it has given me confidence to give it a go myself. How long will the sauce last in a sealed bottle if not opened? And once opened , what would the use by date be ? Thanks!
we sent ours off to a lab to be tested.. 12-18 months unopened.
Thank you for this awesome recipe! Looks great and surely will taste the same. I have only one question: in the Video at 8:41 You put in some white powder into the sauce. I can not exactly hear what it is. Would you be so kind and write it in your answer? Thank you very much in advance!
Peter Widmann xamptum gum! Works great!
@@ATXHotSauce Thank you very much!
@@peterwidmann6294 love your sauces just one thing is not Xanthan gum?
a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating.
@@Chepogil it works great for homemade ice cream too, keeps the fats from separating and making those little crunchy ice pellets that no one likes. I'll try it in my hot sauce now too!
Coming back again to this vid, all you need to make a good hot sauce. Perfect with chicken thigh skewers!
Great video, very thorough and helpful!
Glad you enjoyed it!
Where can I purchase those black seals for the bottles thank you enjoyed the video
amazon is the best and it is where i get them
@@ATXHotSauce thank you
Hi John, what's the pH meter that you're using? Love your videos!
www.amazon.com/gp/product/B01ENFOHN8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Can your brine be vinegar or is it better to use salt/water solution for the brine and add vinegar when youre in the blending stage?
I would not add the vinegar until AFTER the fermentation.
This is great. Thanks for the video, man.
No problem!
I am looking for the follow-up video to batch #46 that used pineapple instead of mangoes. Could you point me to that video please? Mine has been fermenting for 3 1/2 weeks and I am looking for the next process to take.
th-cam.com/video/M6M3vLjBwAM/w-d-xo.html
th-cam.com/video/RKpCk-AfKHk/w-d-xo.html
depending on your equipment one of those should work
That brine looks delicious
yummy
Over did tge garlic so much! Can I add fresh peppers to it simmer, get ph right and it be shelf stable?
What make a model number BIG blender do you use? I would like to get me on. Thanks!
E310 Vitamix
I'm pretty sure the blender in the video is a Ninja and not a Vitamix
I've never tried anything like this and I love great sweet heat sauces. Looks like winemaking meets pulverizing blending. Saw a previous where you brined and stored but didn't see a fermenting yeast source. Did I miss it or wild in the air ala Middle Age style?
no yeast.. Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the Lactobacillus genus), as well as some yeasts. ... Examples of lacto-fermented foods include fermented milks, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi, and cucumber, among other pickled vegetables
Is it possible to ferment one pineapple, without the pepper? I would like to add it to the fermented carolina riper sauce
absolutely! you can ferment just about any fruit or vegetable.
How long is the shelf life.. Very good job
12-18 months unopened
@@ATXHotSauce 😊 thanks
Would you always recommend Brine for fruit in fermented hot sauces? Or do you ever do a mash?
I typically do fruit and or vegetables in all my brines with the peppers. Truth be told.. peppers themselves are fruit :-). I do use mashes sometimes especially when doing a large amount of peppers but i love a good batch of brine.
some of the ingredients i use are Pineapple, fresh plums, Fresh apricots, Beets, onion, garlic, etc..
@@ATXHotSauce thanks for answering my questions. I'm also wondering, how do you calculate nutritional information for your sauces? Is the salt content based on the % of Brine you used in the final product? And because fruits are used, is there a way you measure how much sugar has been consumed by the bacteria?
What labels are you using? Need some help in getting started with the labels. Cheers.
And where do you get the foil shrink for the tops?
i use avery for labels and amazon for foil
This is amazing! But won't the vinegar stop further fermentation and also take away some of the good bacteria already their that makes taste?
Also, won't the heat take away some of the good tasting bacteria as well?
Here is my stance on the "Good" bacteria. If you eating hot sauce .. your gut is the last thing you are thinking of :-) and you would have to eat ALOT of hot sauce for it to matter. If you look at some of our newer videos you will see that we don't heat anymore other than the pasteurization (160F) I agree .. heating the sauce too much changes the flavor profile.
Same ordered as soon as I seen this video and subbed up brother I know it’s going to be good u should try a 7pot pepper or reaper sauce I would buy that in a heart beat keep up the good work!
I'm ordering some! Looks legit nice work!👍🏾
Just received mine and its damn good
I've done many jars over couple weeks, my first time making and fermenting. Some of my jars don't have bubbles after about 12 days. Are they not fermenting and no good?
what temp is it stored in?
@ATXHotSauce 65
Where do you order your labels sir?
Hey John where did you get the funnel, jar and bubbler, and bottles you use here? And should you ferment your vegetables and ingredients with the peppers or should you add those later?
Just a novice trying to get into hot sauce making
Amazon is the best resource...i would recommend adding all your fruits and veggies together.. the additional sugars will help your fermentation and give you more balance.
@@ATXHotSauce okay perfect! I have jalapeños fermenting but I’ll add the tomatillos and poblanos. Should I change out brine or is that not good?