this is great!... but I have a couple comments for those serious about trying fermenting! - avoid using tap-water if you can, distilled water is best! (chlorine and other chemicals in tap-water can kill the lacto-bacteria) - avoid regular table salt as well as they typically contain anti caking agents that could also make fermentation harder. the more natural salt the better! - for fermenting peppers, you want approximately a 3% brine IMO. Take a liter of water and mix in 30 grams of salt. - the plastic bag/parchment paper combo is a great method for submerging your peppers. make sure none of the veg is touching the surface!! very important! - if you make your ferment in a closed container like a mason jar, make sure to open the seal daily to release the pressure created during fermentation. - You want to ferment no less then 5 days, the longer you ferment the better the flavors develop. if you can maintain stable conditions it can ferment for a couple months safely! - trust your senses! the brine might look murky and taste a bit sour, but that's normal. if it has a foul odor or tastes like yeast/beer it might be toast. - When you think you are done fermenting, refrigerate the mix for a day or two to slow down the fermentation. - when blending, first strain the peppers from the brine and keep the brine aside in another jar. (its a miraculous ingredient on its own!) - blend the peppers as much as possible, adding brine as needed to reach your desired consistency. there is no need to strain the solids!! the solids are the sauce if you blend it enough!!!! - Unless you prefer the flavor, do not add additional vinegar, salt or sugar. it kills all the happy microbes and bacteria you have just cultured! - if you use the solids as the base for the sauce there is no xanthan gum debate! it will not need additional thickening. Thank you for coming to my ted talk, this is the only passion in my life. Also Secret Aardvark is the best store bought sauce money can buy.
Totally agree, leave out the vinegar, the sauce should be acid enough by itself. Otherwise you get the hot sauces they sell in stores, which are really hot pepper flavored vinegars, not a true hot sauce.
My favorite is Valentina. My daughter bought me a bottle when I was visiting her in El Paso about seven years ago, and it's become my go-to ever since.
I like to use a blend of red poblanos, red jalapenos, and red cayenne peppers. I roast them on the grill until slightly charred, add some roasted onion and garlic, pulse them in the processor, and then I let it all ferment in a valved glass jar for 4-6 weeks.
Had a bunch of chilles sitting in my fridge when I came across this video. Just started fermenting my first ever batch of hot sauce thanks to you Dan! Also this series is fantastic, keep up the great work.
Most used is Chipotle Tabasco. Favorite is what I use for breakfast tacos/burritos: BLiS Blast hot pepper sauce. It's aged in for a year in barrel that's held bourbon, then Founder's KBS beer, then maple syrup, then finally the hot sauce. That slight maple sweetness with breakfast tacos is the best
Lemon drop peppers, aka aji limon. Fairly hot with a mild lemony citrusness. Fermented flavors come together well. I made a fermented hot sauce from these earlier this year. The peppers are bright yellow, making a beautiful finished product.
I've been making my own hot sauce with fresno peppers I started growing. Just with the peppers, pearl onions, salt, and vinegar, this has become my favorite hot sauce. Looking forward to trying this recipe! Another pepper that has a great taste is datil, kind of a sweet flavor.
Crystal Louisiana Hot Sauce is my 'go-to' hot sauce for decades. It seems to have a good balance among spiciness, vinegar, salt and pepper flavors. It was just this year that I could buy and have delivered Crystal Hot Sauce from Amazon to Paris where I live. In the past I had to import it in a suitcase or beg visitors to bring me a couple bottles. Recently I have added local harissa sauce (north African) to my selection. I can buy it in bulk in tubs at the local fresh market. Harissa is along the lines of Sriracha but thicker. It is quite salty.
Dan, your teaching makes me so happy. I love learning about food science. I always imagine there could be a Khan Academy for food with you and Hannah at the helm.
co-signed x100,000. right behind that is their light-grey-ish smoked xxxtra hot sauce. really unique flavor on that one. those yucatan folks know what they're doing.
My favorite is my own blend. Living in Trinidad and Tobago, I have access to the Scotch Bonnets, Moruga Scorpions anda host of other mild chilies. So my sauce is usually flavorfully spicy. 😊
You should have mentioned that the longer you let ferment there is a change in flavor. Hot Ones Los Calientes is a great sauce comes in at 30-50K and has great flavor.
@@DanSheldon48 I heard from a author of fermentation that about 2 weeks is enough for most vegetables. Since after that time the pH is to low for more fermentation and the sugary vegetables juice is mostly gone.
@@DanSheldon48 I'm not even sure it would be safe at room temperature for 8-15 weeks. Once the sugar is used up the lacto fermentation will stop, and once the pH drops other, less helpful organisms start to move in. Maybe adding a bit of sugar every now and then would help, but don't know. I do know that it's a pretty small jump to get from delicious to lethal when fermenting.
Welcome Back! Would you recommend adding mustard seeds or whole peppercorns during the fermentation process or at the end when you blend? What about fruit/fruit juices like pineapple? Thanks for the hot sauce information. This is definitely something I would like to make at home, but didn't feel I had the right background knowledge for.
A bottle of Texas Pete sets on my table at all times. Flavor + heat. The hottest sauce I ever got near was my ex-husband's 80 year old Panamanian aunt's home brew. Whew! Just a whiff of it would literally snap your head back! You could use it to bring back an unconscious person! LOL
Dan's way of explaining things reminds me of listening to some of my favorite teachers, with how they would make it seem as they were talking to me individually, even though they were teaching a whole classroom of students.
Thanks for granting my request and making this video! My favorite store-bought sauces are Huy Fong's Sriracha and Frank's Red Hot. I like to make a fermented sauce with ripe jalepeńos and a fresh sauce with sweet peppers and Thai hot peppers.
5% brine is what I use for pickles. Use chlorine-free water for best fermenting results (Brita filter plus brief boil) and salt free of added iodine and anti-clumping agents (sea salt or kosher salt). Best measured by weight, not volume. I'm gonna make some hot sauce!
Check out chiltepin hot sauce. Made from a huckleberry-sized hot pepper. They grow wild in very southern Arizona in the hills around Nogales and in Sonora, Mexico. I think they come in around 60,000 Scoville units. I've only seen the sauce at Mexican grocery stores so I stock up when I find it.
My current favorite is D.L. Jardines Texas Champagne. My brother told me about it and I will forever be grateful. He just so happens to live about 5 miles from Puckerbutt Pepper Company where they grow the Carolina Reaper.
I've been making my own hot sauce for about 6 months, and I'll never go back. Being able to play around with the peppers in the mix, the spices we add, and the level of heat, has been life changing. I can't believe I ever bought boring versions of this at the store.
Texas Pete...it is great on a salad with ranch. I like the taste; love the consistency. When I make my hot sauce from the peppers I grow it may be hotter or milder by I want the consistency.
I was exposed to Huichol hot sauce when I visited Mexico. It has the perfect amount of heat and the flavor was unlike other hot sauces I've had. My favorite peppers to make my own sauce with are the tabasco and the habanero. Thanks for the video!
Any of the Marie Sharp's Hot Sauce are my favorite, but it also depends on what I'm cooking. My condiment section holds many., e.g. Reds, Jersey Death, 357 & Cholula to name a few.
Tapatio is my go to everyday sauce. If you're looking for some more heat, try (in no particular order) Mezzetas habanero, Adobolocos smoked ghost pepper and their Trinidad moruga, Hard Times' High Foot (goes amazingly well with breakfast foods), Hot Ones' The Last Dab Dedux (the scoville rating is really high but the heat actually isn't insane and it tastes reaaaally good).
I went down a rabbit hole of hot sauces during the pandemic, ordered many bottles of hot sauces with different flavor profiles and spice levels to try. Marie Sharp’s Hot Habanero pepper sauce with its few simple natural ingredients is by far the best tasting and my favorite of all the ones I’ve tried, and I hope they never stop making it. Of the supermarket hot sauces, Sriracha (the one in the wide mouth bottle with no sugar added) is my favorite.
I love the flavor of Good old fashioned Tabasco sauce! And found out by accident you can completely kill - neutralize- the heat by merely cooking it. Sprinkle it over your eggs or BBQ wings before cooking; the broiling/ cooking process will eliminate the heat yet leave all the Tabasco flavor in. If you want the "hot" sprinkle on after cooking.
My favorite hot sauce is whatever I had last! BUT I recently had habanada peppers for the first time - as the name suggests kinda, they’re habaneros without all the heat. They’re delicious and would be perfect for a super floral habanero-ey hot sauce without all the heat!
Made my own hot sauce last year, not so much heat but LOTS of flavor, was similar to what you made, but didn't ferment my veggies. I will absolutely try that , thanks! And may I say friends and family LOVE getting a bottle of homemade hot sauce ♡
My favorite commercial sauce is Cholula. I just started a ferment of half Fresno and half dried Ancho. In another week I should be able to process into a sauce. Looking forward to seeing how it turns out. Turned out great. Not buying any more commercial hot sauce.
A vapor lock is used to keep things sterile, right? Like when you added your own yeast to beer and don't want other microbes muscling in. Didn't the lactobacillus come from the environment here? And the salt keeps the bad microbes at bay?
@@doctorbobstone , the lacto bacteria is already on the vegetables and it is anaerobic, meaning it will do its thing without oxygen. Immersion in salt water allows the lactobacillus to go to work without allowing other bacteria and fungi to consume the food. The same process is used to make sauerkraut and kimchi.
@@tshimkus2 thanks for the explanation. Presumably oxygen doesn't kill them since they were exposed to it before being put into the brine. Do they do better in a low or no oxygen environment? Or is there some other advantage?
@@doctorbobstone , it allows this "good" bacteria to out-compete the "bad" bacteria for those precious sugars. Molds and other microbes are killed by the salt brine and the lactobacillus bacteria are the sole survivors. The food is still being decomposed by germs, just not the ones that normally result in food being tossed in the trash.
Homemade is my fave! Typically skip the vinegar and sugar unless trying out recipes. Boil some tomato, Serrano, garlic, onion, and habaneros to soften then blend them up with salt and pepper. Try that on that perfect egg Dan!
I’m a classic man I like Tabasco. There’s two 3 hot sauce camps the sweet/heat, sour/heat and heat/heat. I like the sour heat of Tabasco over sweet heat of shiracha.
El Yucateco. It's made with habanero from Mexico. I use the XXXtra hot one on tacos, quesadilla, etc with a little sour cream. I use the regular one that has tomatoes in it to spice up other foods, like Kung Pao chicken while it's cooking. It does not have a vinegar aftertaste like Louisianna hot sauces do so it doesn't fight with whatever flavors the dish has. I found out about El Yucateco when I was at a local Mexican restaurant and requested something hotter to put on my food - the waiter came back with their chef's favorite that he put on his own food, El Yucateco. Not every market has it, but I know that Kroger markets do. For Louisianna hot sauce I use Crystal as it seems to have the best flavor for Buffalo sauces. I also use Tabasco, a few drops in eggs and a few other things.
Valentina (Black Label - hotter) is my go-to sauce. However, for (Southern) fried foods I prefer vinegar forward flavour like Louisiana sauces - Frank's RedHot and Tabasco.
Best brand of Mexican hot sauce is Tapatío. Cheaper, brighter, less bitter, and slightly hotter than Cholula and less earthy than Valentina. For Tex-Mex hot sauce: Green Tabasco. Middle Eastern: whatever brand you can get for sambal oelek. Sambal oelek goes great on a "sandwich" of hummus, chicken, shepherd's salad, and spinach chiffonade wrapped in a toasty, warm naan. Sriracha works great with any of our "Asian Fusion" dishes or to liven up one of our "what's in the fridge" dinners like "Asian" tacos.
So, if the bacteria in it is lacto bacillus, you can make the fermentation process more successful and quick if you add a tiny bit of yogurt or buttermilk to the brine.
Congratulations! You learned something, had an open mind and now you have a hypothesis. You are half way to becoming a scientist already! As for the answer, mixing them into a compound butter is probably an amazing idea. Only 1 way to really know for sure though. Do let us know when you try it ;)
My favorite brands are Franks for traditional US hot sauce, and a Siracha product that is called Thai Chili Sauce. This is not the typical rooster sauce, but milder and fruitier, and usually only available at Asian markets...in large bottles. Simply delicious.
I grew some heirloom hot peppers and used this recipe to make a fantastic hot sauce. Unfortunately it made 2 quarts and I want to can or freeze it. Anyone run into this? My default will be to freeze. I can taste the lemon drops and sugar rush peach peppers not just spicy but peppery. Yum! This recipe is wonderful.
I hate the crunch of pepper seeds so I remove them from both fresh and dried chiles. The trick is leaving enough of the placenta, not discarding it with the seeds. Recently made a bitter melon dish with serranos and lost a lot of the heat because of removing the seeds carelessly - but they were really embedded, so I couldn’t help it. Of course, if making a sauce, leaving the seeds in is quite reasonable. Tabasco is still a favorite. Some of the El Yucateco sauces are good too. Low power sauces like Crystal come in handy and the generic ones are adequate and cheap.
I'm a Texas Pete man myself as far as generic sauces go but I like all hot sauces. I got one in a sauce shop called Lethal Gator that was absolutely amazing. I'm also pretty partial to the black label valentinas
this is great!... but I have a couple comments for those serious about trying fermenting!
- avoid using tap-water if you can, distilled water is best! (chlorine and other chemicals in tap-water can kill the lacto-bacteria)
- avoid regular table salt as well as they typically contain anti caking agents that could also make fermentation harder. the more natural salt the better!
- for fermenting peppers, you want approximately a 3% brine IMO. Take a liter of water and mix in 30 grams of salt.
- the plastic bag/parchment paper combo is a great method for submerging your peppers. make sure none of the veg is touching the surface!! very important!
- if you make your ferment in a closed container like a mason jar, make sure to open the seal daily to release the pressure created during fermentation.
- You want to ferment no less then 5 days, the longer you ferment the better the flavors develop. if you can maintain stable conditions it can ferment for a couple months safely!
- trust your senses! the brine might look murky and taste a bit sour, but that's normal. if it has a foul odor or tastes like yeast/beer it might be toast.
- When you think you are done fermenting, refrigerate the mix for a day or two to slow down the fermentation.
- when blending, first strain the peppers from the brine and keep the brine aside in another jar. (its a miraculous ingredient on its own!)
- blend the peppers as much as possible, adding brine as needed to reach your desired consistency. there is no need to strain the solids!! the solids are the sauce if you blend it enough!!!!
- Unless you prefer the flavor, do not add additional vinegar, salt or sugar. it kills all the happy microbes and bacteria you have just cultured!
- if you use the solids as the base for the sauce there is no xanthan gum debate! it will not need additional thickening.
Thank you for coming to my ted talk, this is the only passion in my life. Also Secret Aardvark is the best store bought sauce money can buy.
This comment is criminally underappreciated.
But at least, a huge thanks from me :)
Good to see others recognizing Secret Aardvark
Just one more thing: in case your weight leaks use extra brine instead of plain water.
I’m literally eating secret aardvark as I read your comment! Crazy coincidence
Totally agree, leave out the vinegar, the sauce should be acid enough by itself. Otherwise you get the hot sauces they sell in stores, which are really hot pepper flavored vinegars, not a true hot sauce.
My favorite is Valentina. My daughter bought me a bottle when I was visiting her in El Paso about seven years ago, and it's become my go-to ever since.
Brilliant vid, love the pacing and narration - it's an onslaught of delightfully digestible information.
666 comments
This is like “Its Alive with Brad” but for people who prefer cats to dogs.
Damn, that description is too damn perfect!
I tried to find a flaw in your statement, but I DO prefer cats and I like Dan much more than Brad. You win this round.
Good description but Dan here actually owns a dog. He had it on the butter episode.
@@BanilyaGorilya that was my favourite episode! that dog was the cutest thing ever. I admit I like both Dan and Brad, and I love both cats and dogs.
Dogs rule; Dan rules. Brad is cool, but just okay. Cats suck.
I like to use a blend of red poblanos, red jalapenos, and red cayenne peppers. I roast them on the grill until slightly charred, add some roasted onion and garlic, pulse them in the processor, and then I let it all ferment in a valved glass jar for 4-6 weeks.
Had a bunch of chilles sitting in my fridge when I came across this video. Just started fermenting my first ever batch of hot sauce thanks to you Dan! Also this series is fantastic, keep up the great work.
A Brad leone/Dan collab would be like matter and anti matter coming together
I'm sure Vinny would agree.
I still want to see it. BA and America's Test Kitchen, BRING IT ON!
Wait, that wasn't Dan he went noodling with?
@@tbabubba32682 that would have been hilarious.
I really don't like Brad.
Love the shooting the peppers part
Most used is Chipotle Tabasco. Favorite is what I use for breakfast tacos/burritos: BLiS Blast hot pepper sauce.
It's aged in for a year in barrel that's held bourbon, then Founder's KBS beer, then maple syrup, then finally the hot sauce.
That slight maple sweetness with breakfast tacos is the best
Lemon drop peppers, aka aji limon. Fairly hot with a mild lemony citrusness. Fermented flavors come together well. I made a fermented hot sauce from these earlier this year. The peppers are bright yellow, making a beautiful finished product.
I've been making my own hot sauce with fresno peppers I started growing. Just with the peppers, pearl onions, salt, and vinegar, this has become my favorite hot sauce. Looking forward to trying this recipe!
Another pepper that has a great taste is datil, kind of a sweet flavor.
Crystal Louisiana Hot Sauce is my 'go-to' hot sauce for decades. It seems to have a good balance among spiciness, vinegar, salt and pepper flavors. It was just this year that I could buy and have delivered Crystal Hot Sauce from Amazon to Paris where I live. In the past I had to import it in a suitcase or beg visitors to bring me a couple bottles. Recently I have added local harissa sauce (north African) to my selection. I can buy it in bulk in tubs at the local fresh market. Harissa is along the lines of Sriracha but thicker. It is quite salty.
My late wife used to carry a little bottle of Crystal in her purse, so that she always had it available when we went out to eat.
Dan, your teaching makes me so happy. I love learning about food science. I always imagine there could be a Khan Academy for food with you and Hannah at the helm.
Thanks Dan for all you do.
Dan: Love your videos! Very humorous and very educational. Perfect!
Wow! Great reviews and fun to watch. I really enjoyed the overall vibe. Thank you!
The green Yucateco is my favorite hot sauce, perfect blend of spice and fruity flavor
co-signed x100,000. right behind that is their light-grey-ish smoked xxxtra hot sauce. really unique flavor on that one. those yucatan folks know what they're doing.
My favorite is my own blend. Living in Trinidad and Tobago, I have access to the Scotch Bonnets, Moruga Scorpions anda host of other mild chilies. So my sauce is usually flavorfully spicy. 😊
My favorite? Tapatio!! It works on everything! Of course, I use others as well.
You should have mentioned that the longer you let ferment there is a change in flavor. Hot Ones Los Calientes is a great sauce comes in at 30-50K and has great flavor.
Dan Sheldon how many days do you think the fermentation should go ? Like the longer the better?
@@timagomedova 7 to 10 days is the fastest, I started a batch of peppers 2 weeks ago and plan to let them ferment for 8 to 15 weeks
Dan Sheldon thank you!
@@DanSheldon48 I heard from a author of fermentation that about 2 weeks is enough for most vegetables. Since after that time the pH is to low for more fermentation and the sugary vegetables juice is mostly gone.
@@DanSheldon48
I'm not even sure it would be safe at room temperature for 8-15 weeks.
Once the sugar is used up the lacto fermentation will stop, and once the pH drops other, less helpful organisms start to move in.
Maybe adding a bit of sugar every now and then would help, but don't know.
I do know that it's a pretty small jump to get from delicious to lethal when fermenting.
Note: He used a brine weight vs. a water weight in case of popping. If the bag pops, it doesn't mess up your brine's ratio.
Aardvarks!!! Portland Oregon. Delicious
Welcome Back! Would you recommend adding mustard seeds or whole peppercorns during the fermentation process or at the end when you blend? What about fruit/fruit juices like pineapple? Thanks for the hot sauce information. This is definitely something I would like to make at home, but didn't feel I had the right background knowledge for.
Love all of your videos. I’m an avid consumer of foottubers and always enjoy the pace and thoroughness of your vids.
I like hot sauce, like Frank’s, but I LOVE mustards. How about a video on that?
Great episode, Dan!
Us Trinis love spicy food. All we do is add peppers in vinegar and blend pure homemade pepper sauce after we may add pieces of unripe fruit.
A bottle of Texas Pete sets on my table at all times. Flavor + heat. The hottest sauce I ever got near was my ex-husband's 80 year old Panamanian aunt's home brew. Whew! Just a whiff of it would literally snap your head back! You could use it to bring back an unconscious person! LOL
Thai pepper is my favorite. The spice is just right
I was worried my new best friend Dan abandoned us! D:
Same here! This series has quickly become my favorite on TH-cam
I was keeping him preoccupied 😉😊
@@Phoenix85006 You lucky bastard ;-)
Have banana pepper, garlic, carrot, and onion fermenting right now. Last batch was cherry bombs, jalapeño, garlic and onion..thanks Dan!
Dan's way of explaining things reminds me of listening to some of my favorite teachers, with how they would make it seem as they were talking to me individually, even though they were teaching a whole classroom of students.
Thanks for granting my request and making this video!
My favorite store-bought sauces are Huy Fong's Sriracha and Frank's Red Hot.
I like to make a fermented sauce with ripe jalepeńos and a fresh sauce with sweet peppers and Thai hot peppers.
For anyone attempting to make this, the recipe states 3TBSP Kosher salt : 1Qt of water; this translates to a 5% Brine.
5% brine is what I use for pickles. Use chlorine-free water for best fermenting results (Brita filter plus brief boil) and salt free of added iodine and anti-clumping agents (sea salt or kosher salt). Best measured by weight, not volume. I'm gonna make some hot sauce!
@@happysalesguy you know whats up buddy!
Thanks! Gonna try it!
Check out chiltepin hot sauce. Made from a huckleberry-sized hot pepper. They grow wild in very southern Arizona in the hills around Nogales and in Sonora, Mexico. I think they come in around 60,000 Scoville units. I've only seen the sauce at Mexican grocery stores so I stock up when I find it.
My current favorite is D.L. Jardines Texas Champagne. My brother told me about it and I will forever be grateful. He just so happens to live about 5 miles from Puckerbutt Pepper Company where they grow the Carolina Reaper.
I've been making my own hot sauce for about 6 months, and I'll never go back. Being able to play around with the peppers in the mix, the spices we add, and the level of heat, has been life changing. I can't believe I ever bought boring versions of this at the store.
Texas Pete...it is great on a salad with ranch. I like the taste; love the consistency. When I make my hot sauce from the peppers I grow it may be hotter or milder by I want the consistency.
Dan, your face when you said 'That'll do". Perfect comedic timing.
Secret Aardvark sauce is definitely my #1, but I’ll eat any hot sauce in front of me.
👍 understandable technique & humeur; great recipe
For years I ate Tobasco. Three years ago a friend introduced me to Tapatio, and never went back.
I was exposed to Huichol hot sauce when I visited Mexico. It has the perfect amount of heat and the flavor was unlike other hot sauces I've had. My favorite peppers to make my own sauce with are the tabasco and the habanero. Thanks for the video!
Any of the Marie Sharp's Hot Sauce are my favorite, but it also depends on what I'm cooking. My condiment section holds many., e.g. Reds, Jersey Death, 357 & Cholula to name a few.
Yummy! We love Tapatio and Sriracha! But are limited to what we have in our tiny town😁
GREAT video. Super informative!
Tapatio is my family's favorite sauce. I prefer a sweet and floral hot sauce, like a scotch bonnet or ghost chili sauce.
Stephanie Morgan try matouks!
Tapatio is my go to everyday sauce. If you're looking for some more heat, try (in no particular order) Mezzetas habanero, Adobolocos smoked ghost pepper and their Trinidad moruga, Hard Times' High Foot (goes amazingly well with breakfast foods), Hot Ones' The Last Dab Dedux (the scoville rating is really high but the heat actually isn't insane and it tastes reaaaally good).
Such amazing videos!
I love this one. And cooks illustrated fans and cooks country fans love Dan.
Great video Dan! Not a heat guy. Much prefer spicy and flavor. Favs are Garlic Tabasco and Garlic Chilula: Zesty! Someday, I'll make my own.
My absolute favorite will have to go to Marie Sharp's habanero hot sauce.
Secret Aardvark habanero hot sauce is so flavorful and not that spicy. Incredible on eggs.
I live in Fresno and I have never seen a Fresno Chili for sale here, yet I see them all the time on cooking videos...
I went down a rabbit hole of hot sauces during the pandemic, ordered many bottles of hot sauces with different flavor profiles and spice levels to try. Marie Sharp’s Hot Habanero pepper sauce with its few simple natural ingredients is by far the best tasting and my favorite of all the ones I’ve tried, and I hope they never stop making it. Of the supermarket hot sauces, Sriracha (the one in the wide mouth bottle with no sugar added) is my favorite.
all of my favorite salsa are homemade. Salsa macha is my favorite. Peanuts, oil and chile chipotle. Fabulous.
YellowBird Serrano Condiment is my favorite. Just right heat, and great flavor.
I love the flavor of Good old fashioned Tabasco sauce! And found out by accident you can completely kill - neutralize- the heat by merely cooking it. Sprinkle it over your eggs or BBQ wings before cooking; the broiling/ cooking process will eliminate the heat yet leave all the Tabasco flavor in. If you want the "hot" sprinkle on after cooking.
My favorite hot sauce is whatever I had last! BUT I recently had habanada peppers for the first time - as the name suggests kinda, they’re habaneros without all the heat. They’re delicious and would be perfect for a super floral habanero-ey hot sauce without all the heat!
Made my own hot sauce last year, not so much heat but LOTS of flavor, was similar to what you made, but didn't ferment my veggies. I will absolutely try that , thanks! And may I say friends and family LOVE getting a bottle of homemade hot sauce ♡
Cholula for Mexican food, Sriracha for Vietnamese food, and Frank's Red Hot for wings.
My exact list except sometimes I use green Tabasco for Mexican that isn't tomato based.
I love Poto Rojo from Benito's in VT. It's no-joke hot, but packed with flavor. Excellent on tacos.
My favorite commercial sauce is Cholula.
I just started a ferment of half Fresno and half dried Ancho. In another week I should be able to process into a sauce. Looking forward to seeing how it turns out.
Turned out great. Not buying any more commercial hot sauce.
I would suggest using a vapor lock when fermenting peppers :-)
A vapor lock is used to keep things sterile, right? Like when you added your own yeast to beer and don't want other microbes muscling in. Didn't the lactobacillus come from the environment here? And the salt keeps the bad microbes at bay?
@@doctorbobstone , the lacto bacteria is already on the vegetables and it is anaerobic, meaning it will do its thing without oxygen. Immersion in salt water allows the lactobacillus to go to work without allowing other bacteria and fungi to consume the food. The same process is used to make sauerkraut and kimchi.
@@tshimkus2 thanks for the explanation.
Presumably oxygen doesn't kill them since they were exposed to it before being put into the brine. Do they do better in a low or no oxygen environment? Or is there some other advantage?
@@doctorbobstone , it allows this "good" bacteria to out-compete the "bad" bacteria for those precious sugars. Molds and other microbes are killed by the salt brine and the lactobacillus bacteria are the sole survivors. The food is still being decomposed by germs, just not the ones that normally result in food being tossed in the trash.
For store-bought hot sauces, you cannot go wrong with El Yucateco. Their lineup is fantastic. Having said that, I would love to create my own someday.
He is so freaking adorable!!! 😍😍
this channel inspired me to make my ferment my own sauce. for now, scotch bonnet + cayenne from PC.
Homemade is my fave! Typically skip the vinegar and sugar unless trying out recipes. Boil some tomato, Serrano, garlic, onion, and habaneros to soften then blend them up with salt and pepper. Try that on that perfect egg Dan!
I DO like this as well as ALL Your posts...so great and keep it up plz.
My favourite everyday hot sauce is a 50/50 mix of Chipotle Tabasco, and Green Tabasco. Do try it.
I prefer a longer ferment and the use of air locks. I usually go 3-4 months with mine using a mix of different pepper varieties.
Dan my favorite Hot Sauce is Melinda's Hot Sauce. They make all kinds of sauce and it's so good.
Melinda's habenero is the best
Omap totally agree!!!! Best well balanced hot sauce on the market in my opinion. Especially on pizza 🍕😉
@@Omapk Stolen recipe from marie sharp, but the original.
Melinda’s has been my go-to for years. I’ve dabbled with others, but always come back to her
Tabasco. Old school and delicious on just about everything!
I’m a classic man I like Tabasco. There’s two 3 hot sauce camps the sweet/heat, sour/heat and heat/heat. I like the sour heat of Tabasco over sweet heat of shiracha.
Tapatio for me but it does depend on what I’m eating. Chicken wings I mix Franks, Tapatio, and Valentina extra hot.
Great video.
Valentina for life 😁
I love it too It's much thicker than most but there's no xantham or any other thickener. Just lots of chilis.
Aardvark Hot Sauce has a nice complex flavor. I could eat it on anything.
On Ice-cream?
Sure, ice cream with a creme fraiche base, and a bitter sweet chocolate sauce. It would be fantastic. I now have plans for dessert this weekend.
El Yucateco. It's made with habanero from Mexico. I use the XXXtra hot one on tacos, quesadilla, etc with a little sour cream. I use the regular one that has tomatoes in it to spice up other foods, like Kung Pao chicken while it's cooking. It does not have a vinegar aftertaste like Louisianna hot sauces do so it doesn't fight with whatever flavors the dish has. I found out about El Yucateco when I was at a local Mexican restaurant and requested something hotter to put on my food - the waiter came back with their chef's favorite that he put on his own food, El Yucateco. Not every market has it, but I know that Kroger markets do.
For Louisianna hot sauce I use Crystal as it seems to have the best flavor for Buffalo sauces.
I also use Tabasco, a few drops in eggs and a few other things.
Valentina (Black Label - hotter) is my go-to sauce. However, for (Southern) fried foods I prefer vinegar forward flavour like Louisiana sauces - Frank's RedHot and Tabasco.
My favorite hot sauce brand is Cholula. Right now, I have a bottle of the green stuff in the cabinet.
Chipotle version of Cholula is the FUCKING BEST.
The garlic and the sweet habanero flavors are amazing.
Best brand of Mexican hot sauce is Tapatío. Cheaper, brighter, less bitter, and slightly hotter than Cholula and less earthy than Valentina. For Tex-Mex hot sauce: Green Tabasco. Middle Eastern: whatever brand you can get for sambal oelek. Sambal oelek goes great on a "sandwich" of hummus, chicken, shepherd's salad, and spinach chiffonade wrapped in a toasty, warm naan. Sriracha works great with any of our "Asian Fusion" dishes or to liven up one of our "what's in the fridge" dinners like "Asian" tacos.
I agree
@@Boogers32150 I gotta try that love me some Cholula and chipotle flavored everything 👍
My favorite brand overall would be Secret Aardvark out of Portland Oregon.
Pico Pica, the most underrated Mexican-style hot sauce!
So, if the bacteria in it is lacto bacillus, you can make the fermentation process more successful and quick if you add a tiny bit of yogurt or buttermilk to the brine.
Hey Dan...those solids...could they be mixed with butter to make a spread like an herb butter?
Ooooohhhh this actually sounds pretty great!
Congratulations! You learned something, had an open mind and now you have a hypothesis. You are half way to becoming a scientist already! As for the answer, mixing them into a compound butter is probably an amazing idea. Only 1 way to really know for sure though.
Do let us know when you try it ;)
I think that’s totally doable, great idea!
Let me give you a better idea, mix it with cream cheese. Best spread youll ever taste
Why not. You are after all the sjlarue of what you can or cannot do.
Grace from Jamaica!
Louisiana
Definitely
This is the best video i have ever seen
I love the abundance of facts, especially the honesty using the scientific term “snotty” 😁
Dan is the cutest thing ever.
Keep bringing the food science, Dr. Daniel. It’s what we need and it’s what we want.
My favorite brands are Franks for traditional US hot sauce, and a Siracha product that is called Thai Chili Sauce. This is not the typical rooster sauce, but milder and fruitier, and usually only available at Asian markets...in large bottles. Simply delicious.
Secret Aardvark is one of my current favorite hot sauces
...
Although I like some hotter sauces, my actual favorite is Trappys Louisiana hot sauce. I love when the viniger compliments the hot in a sauce
Dan you are my hero
Do you puree the brine as well?
I grew some heirloom hot peppers and used this recipe to make a fantastic hot sauce. Unfortunately it made 2 quarts and I want to can or freeze it. Anyone run into this? My default will be to freeze. I can taste the lemon drops and sugar rush peach peppers not just spicy but peppery. Yum! This recipe is wonderful.
I hate the crunch of pepper seeds so I remove them from both fresh and dried chiles. The trick is leaving enough of the placenta, not discarding it with the seeds. Recently made a bitter melon dish with serranos and lost a lot of the heat because of removing the seeds carelessly - but they were really embedded, so I couldn’t help it.
Of course, if making a sauce, leaving the seeds in is quite reasonable.
Tabasco is still a favorite. Some of the El Yucateco sauces are good too. Low power sauces like Crystal come in handy and the generic ones are adequate and cheap.
Tabasco!
I am a huge fan of Heartbeat Hot Sauce and Pirates Bay hot sauce, very different and each is perfect for its job.
I'm a Texas Pete man myself as far as generic sauces go but I like all hot sauces. I got one in a sauce shop called Lethal Gator that was absolutely amazing. I'm also pretty partial to the black label valentinas
Seriously? I'm here for you Dan! 😘😘😘😘😘 😘😘😘😘😘 😘😘😘😘😘 (the DIY hot sauce pitch sealed the deal tho)