Thanks for being so uplifting about this hobby. You make me see that I'm on the right track. You're enthusiasm, knowledge and business model make me feel that I could do this at least as a side hustle.
Cheers mate. That's how it started out for me, just a hobby/side hustle. I was a music teacher for almost 10 years can you believe that? But the spice took hold of me and now I am making hot sauce more or less full time :)
Cool take on it. I agree about the different stuff. It is a dark and spicy path to wander down. I always say to the kids to go for the hot sauce as we make it by the litre or two. Boil it outside is my best tip...
I have to make mine inside due to the legality of running a food business. But we have superior ventilation, that being said... it can get a bit spicy sometimes 🤣
We use a very similar technique. Habanero is our favorite. The hot load approach with warm sauce and bottle is a new twist. Thanks for your time and expertise.
I watched your mead tribute to your grandfather a while ago and recently watched this video. Wow, I’ve been brewing beer and mead for 3 years, making hot sauce for a month, foraging and growing mushrooms for 3 years and fishing my entire life. Your channel fits all my boxes and I like your style. Good job !
This is the most I have learned from anything about how to concoct a hot sauce. I followed your flexible recipe using a variety of hot peppers (habanero, hot portugal, hawaiian hot pepper - latter seeds are from Kauai ag center stand, so not exactly sure what they are) and it came out hot for sure. Thanks!
I once bought an $80 bottle of aged Balsamic vinegar - about 2 fluid oz. (thick as maple sirup) I found I can make the same flavor/thickness for a lot less, by reduction. Open the widows and pour a quart - two bottles - of balsamic vinegar in a saucepan and reduce for 3 to 4 hours. The sour goes away. What's left is liquid candy! It's a pain, but worth it. (magical hot sauce ingredient)
Thanks a lot! I live in Sweden and did despite the cold climate manage to grow a bunch of chocholate habaneros this summer - and for me they are crazy hot - so figured I would do some kind of sauce out of some of them since I can mix them up with other stuff to get the heat level down a bit. Great tip about the acidity - will use around 30%! 😊
@ChooRoo I sort of have a recipe. The first two times, I went by taste. I didn't write it down. I'm about to make it again and I will write it down. I'll share the recipe when I make it.
Love the tips! I just ended up on the hot sauce path accidentally because what I thought I planted were bell pepper seeds turned out to Hungarian hot wax peppers! So I have 2 plants loaded with these and wanted to figure out what to do with them. Thanks so much! Love your content Cheers!
Thanks for your inclusion, and sharing of your ideas and showing others how to make hot sauce. You got a subscriber, and I'm gonna order some of your sauce.
Thanks friend. However we don't yet have the means to ship outside of Australia if you do happen to be international. But thank you for the consideration regardless.
I am actually about to start my own brand and your video helped me understand a lot of things. I make a hot sauce with Habanero, Poblano, and Jalapenos with Mangos Radishes and believe it or not dill. Of course there is vinegar and tomatoes too. It is delicious
Awesome. Thanks for posting. I'm definitely going to try this. I've been dehydrating peppers,veggies and fruit to make my own spice. This is a game changer, I didn't think it was so easy to make a decent hotsauce
I've always been a chillie fan but just started growing my own last year to make sauces. All mine so far have been fermentations, a great way to keep that PH level down and can use less vinegar for taste or none at all.
Great video, thanks for the knowledge. I have made my own sauces for a few years but never knew the acid ratios. I like Mexican style sauces best, so I always put in some oregano, cumin, black pepper, salt, and sometimes a dash of cinnamon. Pequin, habanero, arbol, and jalapeños are my go to peppers. I like that you only use real ingredients, can't stand capsaicin extracts, they give an off flavor to me personally, and I don't like unnatural ingredients when avoidable. Keep up the good work, and passion for the product.
Thanks for the video really informative, re the pepper x Johny scoville had the sauce tested by 2 independent labs and they came in at 60k so something is definitely up with the pepper x
what an amazing video! There is so much useful info thrown at us. I'm making my very first hot sauce right now and was wondering about throwing an apple in. so now it has gone in for sue on that recommendation 10/10
This is the video I have been searching for too make sauce. Thank you. I just want to make shelf stable and you broke it down very simply and just gave the ratio of acidity that's necessary. I see a lot of other people complicating it and maybe it's out of concern for liability. However with what you put up here I'm going to be making me some shelf safe hot sauce tomorrow
Thank you so much for sharing, have just made a white ghost chilli coconut hot sauce using your advice, very nice. was fortunate enough this year to harvest a couple hundred red/white/yellow and Chocolate bhut jolokia. Sourcing bottles here in Melbourne starting to get expensive , thank god for Temu 🤣
Thank u for clarification, on how to make hot sauce. Like no one really tell you how to make it. Given up recipes. 😅 love it. Here your base and after that you can put your own twist on it. Thanks man!!!❤ from Chicago. Oh this includes BBQ sauce as well. Just saying.
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out garlic as it upsets me - awesome, nice one
@@ChooRoo I just made some Mango Habanero sauce for the first time and water-bath canned it. It sounds like this was probably not necessary. :-). I just bought several pepper plants (jalapeno, chile de arbol, habanero, and ghost)and am ready to rock and roll.
Mango goes into my hot sauce. Also using, today, a pineapple vinegar I made. Never thought to use tomato, until you said Umami...that's going in. Barley malt extract - powder or syrup...a nice sweet. If you find you've made WAY too much sauce, put it first in small hole colander and strain, strain again in a fine sieve and end up with very little.
What would be the proportions for an alcohol based hot sauce? I'm thinking of making a dark rum and pineapple based sauce (so no vinegar) but not sure how much Rum to put in, or when to put in (don't want all the alcohol to boil away!)
To have the grog as a preservative not just for flavour you have to add it after the cooking, so like you said as to not have it evaporate. I use a high proof spirit and proof my stuff to 15% ABV. It's a bit of a science and it all comes down to the alcoholic volume not quantity per se. Anything thats over the 40% mark you would still need more than a third to be properly fortified..
@RunninWithScissors it's really all about that pH. But ethanol totally works. Use a fortification calculator and your good to go. Just remember it's certainly an aquired taste haha. We sell 4 alcoholic hot sauces and they are really rock and roll but not for everyone :)
Really great intro to making hot sauces, helped me get my head around the whole process. Quick question, if I use oil preserved ingredients like sun-dried tomatoes, would that oil residue negatively affect the shelf life?
Ha ha, nice video! I haven't started making hot sauce yet but I have been doing some research. You aren't doing any fermentation on this style so this is something I could try without even setting up fermentation and could more or less make it right away. Cool
Different flavours predominantly. The issue with fermentation is that if you don't get it quite right, it can be volatile. Fermentation creates gas, so if the fermentation continues within a sealed bottle, i.e., sauce that wasn't stabilised, you can get exploding bottles. My sister in law ended up in hospital due to an overpressurised bottle spewing hot sauce into her eyes... however, fermented hot sauce can be super delicious if done right.
@@ChooRoo Thanks! I thought all hot sauces were fermented on the strenght of seeing tabasco labels all these years... I like the amount of control on ingredients you have with minute hot sauces... Fruits, veggies, peppers, acids... Endless possibilties from what i can see. Mind blown !
@@Rosk03 right on. I should mention fermentation is the process of creating alcohol, so typically fermented hot sauces have a very low level of alcohol which not only changes the flavour, often in a good way, but also adds to shelf life and stabilising, provided you do it right and as mentioned before, don't create overly pressurised bottle bombs...
@stephaniefrazee3955 the chemistry is sound if you get the ratios right. Else you can use specialist equipment to test the pH. We are using apera brand something something. Haven't busted it out in ages though :)
If one can make a chilli sauce can be put into all clear base soup, integrate well enhanced the soup flavour with moderate spicy taste, dipping sauce for fish base products and dim sum dipping sauce. Then I would rate the chilli sauce is well made. So, I only know one Chinese uncle achieve this level of skills he perfected his chilli sauce commercially sell to many restaurants locally😊
"reboiling" is pasteurising. Pasteurisation means heating to a certain point to kill bugs and stuff. If you get your acidity just right you need not do this, so no, I don't need to pasteurise as all my sauces are pH corrected. However if you do pasteurise you will have a little more freedom as the pH doesn't have to be below 4.6 to be shelf stable, until you open it. Pasteurised goods are only shelf stable when sealed. Once opened the magic is gone baby.
So I am fermenting a load of halapenos, pineapple, onion etc in a kimchi maker. Its been going about 5 weeks and is bubbling away. When it comes to cooking the sauce to stop the fermentation, does the cooking of the sauce kill off the flavour gained from fermentation ?
I'm no fermentation expert so honestly not the best person to ask. I'd imagine cooking would change the sauce significantly however there are many ways to cease fermentation. Pasteurisation will heat the sauce to a level that will kill yesst and stop fermentation without "cooking" the sauce which is what a lot of fermented products do.
All over the place. I try to source locally first, then green grocers, farmers markets and distributors. I burn through hundreds of kgs so most come from various distributors.
All over the place. I try to source locally first, then green grocers, farmers markets and distributors. I burn through hundreds of kgs so most come from various distributors.
That's about right. 25% to 35% to be on the safe side but it really depends on what other ingredients you are adding. If you use a lot of citrus for example you will need less vinegar.
I have that robot coupe immersion mixer. I had a cosmetic brand that failed and I’m thinking making sauces….. I’m thinking if the names: Saucy Mama or Spicy Venom Which do you guys prefer?
Can u keep the char on the peppers? Yea make your own brand. I always wanted to make a hot sauce, but thought you need to have expensive equipment. Or too complicated to do.
@reginaldanglin4264 charred peppers is very popular. Check out my chipoltle video :) In South Australia, where my business is based, the only requirements are passing regular health inspections, ensuring your labelling meets federal standards amd registering your food business with local governments. Of course you need people to buy your shit too!
Science! Chemicals don't lie. But also we have equipment haha. Currently using the Apera PH20 tester kit. It's not too expensive and is totally awesome but for a home based sauce just get those ratios right and give it a bash. Also we have been making sauce for 20+ years and have been experimenting with shelf life for ages. Turns out the chemistry is sound :)
As mentioned in the video, it's all about that pH. Most of my commercial sauces are not very heavy on the vinegar. Increasing acidty via citrus works, alcohol very much works or pasteurised goods will maintain shelf life.
Current fav is Carolina Reaper, Water, Apple Cider Vinegar, Honey and Lime :) Only 1 Reaper to like 1-2L of sauce, my kids love it. Equal Parts water + vinegar, bulk honey and lime. Goes hard on tacos. Edit: Also kents please wear safety goggles if your gonna do this with super hots. You can ruin yo eyes without that shit. Old mates got glasses on so he's like 50% darty but if you dont normally wear em, do it while you blend your hot sauce. Finally if you heat extract the chilli into the vinegar with heat, you will gas out your house 10x worse than blending, it'll go away after a few hours airing it out.
@zeussx2120 you can use whatever you want. Whole fruits adds a variety of flavour and texture, tannin, sugars and ofter some desirable earthyness. The spice will only "over power" if you don't get your balance right. The difference between a good sauce and an OK sauce is balance. Considering I sell thousands of bottles a year with many repeat customers suggests I'm doing something right :)
@zeussx2120 I find it really depends on the fruit. Citrus, for example, is very easily detectable even in small quantities. Other fruits might not be so pronounced but their absence is noticeable. The specific fruit might not be detectable but it contributes to a more well rounded and complex flavour over all :)
This is great I just picked my jalapeño bush and I want to make some hot sauce. I have a ph meter from my home brewing tools. The general knowledge you impart is very helpful. I like ratios better than a recipe, helpful. My ventilations sucks in my apartment, I'll have to do it outside maybe. As a experienced cameraman, for the love of all that is proper - please turn off your auto-focus!!!
Wondering why you say to preferably stay away from oils. Chillie oil is well known product. Did you mean using oil as an ingredient in sauces? Mozambican peri peri sauce generally also gets a fair proportion of oil. So just wondering what the down side is or why you try to stay away from it.
Yes, I meant in terms of frying or cooking ingredients prior to making a sauce. Incorporating oil into sauce can take a bit of finess, so in this beginner tutorial, I didn't recommend it so as to keep the instruction simple. I'll be doing more videos in the future, adding to the complexity and style as we go :)
@@ChooRoo yes, chilli oil is certainly not a sauce. Would love to hear your professional approach to incorporating oil into sauces then! Not that I have some sort of an obsession about it. Just think the way you could use it as part of an emulsification process when blending sauces.
Simon you make hot sauces too. How many channels you got man?? Thought you were just a science guy, but then again, sauce making is an art and science... Bet you're tired of of the comarision.. lol
I've tried it a bunch of times since making this video. It's hot, but not as hot as you would expect. Also its more of a paste than a sauce as it's almost exclusively pepper x and very few other ingredients, so not overly flavourful but, fun regardless.
Thanks for being so uplifting about this hobby. You make me see that I'm on the right track. You're enthusiasm, knowledge and business model make me feel that I could do this at least as a side hustle.
Cheers mate. That's how it started out for me, just a hobby/side hustle. I was a music teacher for almost 10 years can you believe that? But the spice took hold of me and now I am making hot sauce more or less full time :)
Cool take on it. I agree about the different stuff. It is a dark and spicy path to wander down. I always say to the kids to go for the hot sauce as we make it by the litre or two. Boil it outside is my best tip...
I have to make mine inside due to the legality of running a food business. But we have superior ventilation, that being said... it can get a bit spicy sometimes 🤣
We use a very similar technique. Habanero is our favorite. The hot load approach with warm sauce and bottle is a new twist. Thanks for your time and expertise.
Habs are so sweet and fruity. One of my all time favourite bad boys.
I watched your mead tribute to your grandfather a while ago and recently watched this video. Wow, I’ve been brewing beer and mead for 3 years, making hot sauce for a month, foraging and growing mushrooms for 3 years and fishing my entire life. Your channel fits all my boxes and I like your style. Good job !
Cheers mate. We are just being ourselves and "documenting" the adventures along the way :)
This is the most I have learned from anything about how to concoct a hot sauce. I followed your flexible recipe using a variety of hot peppers (habanero, hot portugal, hawaiian hot pepper - latter seeds are from Kauai ag center stand, so not exactly sure what they are) and it came out hot for sure. Thanks!
@@anyat8115 rock and roll baby. Sounds delicious.
This video is amazing. Thank you for sharing 🤘🏽🤘🏽🤘🏽
I once bought an $80 bottle of aged Balsamic vinegar - about 2 fluid oz. (thick as maple sirup)
I found I can make the same flavor/thickness for a lot less, by reduction. Open the widows and pour a quart - two bottles - of balsamic vinegar in a saucepan and reduce for 3 to 4 hours. The sour goes away. What's left is liquid candy! It's a pain, but worth it. (magical hot sauce ingredient)
Thanks a lot! I live in Sweden and did despite the cold climate manage to grow a bunch of chocholate habaneros this summer - and for me they are crazy hot - so figured I would do some kind of sauce out of some of them since I can mix them up with other stuff to get the heat level down a bit. Great tip about the acidity - will use around 30%! 😊
I made a black garlic, blueberry, and Carolina reaper sauce. It was amazing on chicken and steak!
NOICE! You got a recipe hehehe
@ChooRoo I sort of have a recipe. The first two times, I went by taste. I didn't write it down. I'm about to make it again and I will write it down. I'll share the recipe when I make it.
Sir i am in Pakistan i don’t know what is the name of those chills
Plz help me to chose
@@VideoViewer33512 thanks👍
I need more lessons on this especially measurements
Please continue to share your work and experiences!
@KettlerObenchain47 I won't stop until I'm dead. And word around town is that I will never die!
Love the tips! I just ended up on the hot sauce path accidentally because what I thought I planted were bell pepper seeds turned out to Hungarian hot wax peppers! So I have 2 plants loaded with these and wanted to figure out what to do with them. Thanks so much! Love your content Cheers!
Rock and roll. Hungarian hot wax aint heaps hot either so you could really go to town on them :)
I make from 8-11 different kinds of hot sauce a year. Been doing it for a looong time now, and I think this is a great video.
I just made one with a white wine vinegar and it is delicious
Thanks for your inclusion, and sharing of your ideas and showing others how to make hot sauce. You got a subscriber, and I'm gonna order some of your sauce.
Thanks friend. However we don't yet have the means to ship outside of Australia if you do happen to be international. But thank you for the consideration regardless.
I am actually about to start my own brand and your video helped me understand a lot of things. I make a hot sauce with Habanero, Poblano, and Jalapenos with Mangos Radishes and believe it or not dill. Of course there is vinegar and tomatoes too. It is delicious
@GetchellFamilyGaming good luck, friend. May the spice Gods guide your way.
This makes me want to make some hot sauce! Love the energy!
Great video! I have so many left over chilies from my garden and just want to chuck them in and see what I get! Cheers!
That's what I'm doing right now!😅
Awesome. Thanks for posting. I'm definitely going to try this. I've been dehydrating peppers,veggies and fruit to make my own spice. This is a game changer, I didn't think it was so easy to make a decent hotsauce
I've always been a chillie fan but just started growing my own last year to make sauces. All mine so far have been fermentations, a great way to keep that PH level down and can use less vinegar for taste or none at all.
Amazing. this is just what I was looking for . Thank you, sir.
Great video, thanks for the knowledge. I have made my own sauces for a few years but never knew the acid ratios. I like Mexican style sauces best, so I always put in some oregano, cumin, black pepper, salt, and sometimes a dash of cinnamon. Pequin, habanero, arbol, and jalapeños are my go to peppers. I like that you only use real ingredients, can't stand capsaicin extracts, they give an off flavor to me personally, and I don't like unnatural ingredients when avoidable. Keep up the good work, and passion for the product.
Cheers mate. Extracts for sure taste like ass. And not a nice clean ass ready for action either, like a gross decaying one... I imagine.
I like your style. Thanks for the info, thinking of starting my own business.
@electronaut6240 do it! The more hot sauce in this world, the better :)
Tapatio, and Cholula are my favorites.
I'm a mushroom farmer looking to resource some of my mushrooms for hot sauces. thanks for the lesson.
Thanks for the video really informative, re the pepper x Johny scoville had the sauce tested by 2 independent labs and they came in at 60k so something is definitely up with the pepper x
I grabbed a bottle of last dab that was meant to be 93% pepper X or something and yeah it was hot but my Mad Jakes sauce is hotter I reckon.
Love this guy😂. Thank u for down to earth vib Bra. 😅 fAS.
Can you blend everything first then cook and bottle
@russellt9059 you sure can. I find it better to soften things up first by cooking but lots of folks blend first :)
@ ok thanks
what an amazing video! There is so much useful info thrown at us. I'm making my very first hot sauce right now and was wondering about throwing an apple in. so now it has gone in for sue on that recommendation 10/10
This is the video I have been searching for too make sauce. Thank you. I just want to make shelf stable and you broke it down very simply and just gave the ratio of acidity that's necessary. I see a lot of other people complicating it and maybe it's out of concern for liability. However with what you put up here I'm going to be making me some shelf safe hot sauce tomorrow
Rock and roll!
Thank you so much for sharing, have just made a white ghost chilli coconut hot sauce using your advice, very nice. was fortunate enough this year to harvest a couple hundred red/white/yellow and Chocolate bhut jolokia. Sourcing bottles here in Melbourne starting to get expensive , thank god for Temu 🤣
Good luck on the path!
That sounds amazing!
Do they have a commercial apple corer?
Thank u for clarification, on how to make hot sauce. Like no one really tell you how to make it. Given up recipes. 😅 love it. Here your base and after that you can put your own twist on it. Thanks man!!!❤ from Chicago. Oh this includes BBQ sauce as well. Just saying.
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out garlic as it upsets me - awesome, nice one
Blueberries!? That's awesome.
Just the video I’ve been looking for. Thanks
Hi, thanks for this instructive and fun video ! Do you make an heat treatment after bottling ?
Howdy. I sanitise prior to bottling, and if you get the acidty right, heat treating (pasteurisation) is not necessary :)
@@ChooRoo I just made some Mango Habanero sauce for the first time and water-bath canned it. It sounds like this was probably not necessary. :-). I just bought several pepper plants (jalapeno, chile de arbol, habanero, and ghost)and am ready to rock and roll.
Mango goes into my hot sauce. Also using, today, a pineapple vinegar I made.
Never thought to use tomato, until you said Umami...that's going in.
Barley malt extract - powder or syrup...a nice sweet. If you find you've made WAY too much sauce, put it first in small hole colander and strain, strain again in a fine sieve and end up with very little.
Do you ever ferment the ingredients then blend up with the acid, like vinegar
I haven't done fermented sauces. At lesst not commercially but you totally could. As long as you stabilise, you're good to rock!
I was going to ask about fermenting too!
Also checked your website. The chili sauces you sell with all the ingredients sound delicious!! Cheers! Ewa
What would be the proportions for an alcohol based hot sauce? I'm thinking of making a dark rum and pineapple based sauce (so no vinegar) but not sure how much Rum to put in, or when to put in (don't want all the alcohol to boil away!)
To have the grog as a preservative not just for flavour you have to add it after the cooking, so like you said as to not have it evaporate. I use a high proof spirit and proof my stuff to 15% ABV. It's a bit of a science and it all comes down to the alcoholic volume not quantity per se. Anything thats over the 40% mark you would still need more than a third to be properly fortified..
@@ChooRoo I was think along the lines of adding 40%ABV and making it 50% of the quantity, so I wasn't far off I suppose 🙂
@RunninWithScissors it's really all about that pH. But ethanol totally works. Use a fortification calculator and your good to go. Just remember it's certainly an aquired taste haha. We sell 4 alcoholic hot sauces and they are really rock and roll but not for everyone :)
Can I add garlic and ginger and still be shelf stable?
@@Americansikkunt absolutely. Many of my sauces use garlic and ginger :)
hey....... how do i get the ph /acidity ryt to stop over fermentation or the sauce overflowing
Could you recommend a good bottle? The ones off Amazon the lids don’t fit
@jphomebrew it really depends on where you are located mate. I use a variety of distributors depending on price and what not.
Great video! I found the explanation about ph and shelf stability to be quite helpful. Do you test the ph of your sauces and if so how?
Cheers. I have an electronic pH tester, it's a bit expensive but a tax ride off :)
aperainst.com/
Really great intro to making hot sauces, helped me get my head around the whole process.
Quick question, if I use oil preserved ingredients like sun-dried tomatoes, would that oil residue negatively affect the shelf life?
Yes
Ha ha, nice video! I haven't started making hot sauce yet but I have been doing some research. You aren't doing any fermentation on this style so this is something I could try without even setting up fermentation and could more or less make it right away. Cool
Just wondering what's the difference between fermented hot sauces and minute hot sauce like these ones is?
Different flavours predominantly. The issue with fermentation is that if you don't get it quite right, it can be volatile. Fermentation creates gas, so if the fermentation continues within a sealed bottle, i.e., sauce that wasn't stabilised, you can get exploding bottles. My sister in law ended up in hospital due to an overpressurised bottle spewing hot sauce into her eyes... however, fermented hot sauce can be super delicious if done right.
@@ChooRoo Thanks! I thought all hot sauces were fermented on the strenght of seeing tabasco labels all these years... I like the amount of control on ingredients you have with minute hot sauces... Fruits, veggies, peppers, acids... Endless possibilties from what i can see. Mind blown !
@@Rosk03 right on. I should mention fermentation is the process of creating alcohol, so typically fermented hot sauces have a very low level of alcohol which not only changes the flavour, often in a good way, but also adds to shelf life and stabilising, provided you do it right and as mentioned before, don't create overly pressurised bottle bombs...
How do you test the acidity that you mention?
@stephaniefrazee3955 the chemistry is sound if you get the ratios right. Else you can use specialist equipment to test the pH. We are using apera brand something something. Haven't busted it out in ages though :)
Just subbed to you from outback S.A. Great channel !! How can I measure my hot sauce PH?
You need specialised equipment. I use a Apera pH20 pH Tester.
I fucking love this video. Thanks for making it easy to understand. Just basic facts with little humor and no Bullshit. 🤙🏻
If one can make a chilli sauce can be put into all clear base soup, integrate well enhanced the soup flavour with moderate spicy taste, dipping sauce for fish base products and dim sum dipping sauce. Then I would rate the chilli sauce is well made. So, I only know one Chinese uncle achieve this level of skills he perfected his chilli sauce commercially sell to many restaurants locally😊
Doe you use xathan or
guar gum thickiners?
@davidclark8855 nope. If you cook it down and blend appropriately, it takes care of that for you.
So after screwing the cap on after filling, do you reboil the bottle like with jams or are they shelf stable after cooled? thanks! Awesome video!!
"reboiling" is pasteurising. Pasteurisation means heating to a certain point to kill bugs and stuff. If you get your acidity just right you need not do this, so no, I don't need to pasteurise as all my sauces are pH corrected. However if you do pasteurise you will have a little more freedom as the pH doesn't have to be below 4.6 to be shelf stable, until you open it. Pasteurised goods are only shelf stable when sealed. Once opened the magic is gone baby.
I just subbed 😂❤ u Australian buster 😂
So I am fermenting a load of halapenos, pineapple, onion etc in a kimchi maker. Its been going about 5 weeks and is bubbling away. When it comes to cooking the sauce to stop the fermentation, does the cooking of the sauce kill off the flavour gained from fermentation ?
I'm no fermentation expert so honestly not the best person to ask. I'd imagine cooking would change the sauce significantly however there are many ways to cease fermentation. Pasteurisation will heat the sauce to a level that will kill yesst and stop fermentation without "cooking" the sauce which is what a lot of fermented products do.
Lol I was here for the hot sauce but you're just funny too😂😂
No you are ☺️
Do you grow your own peppers 🌶 or have them ship in. If solo bolo buy peppers from a vendor if one doesn't have a commercial land to grow peppers.
We grow heaps, but never enough. I will burn through hundreds of kilos a year. That's some epic crops right there ;)
Where do you get your peppers? If you don’t mind my asking!
All over the place. I try to source locally first, then green grocers, farmers markets and distributors. I burn through hundreds of kgs so most come from various distributors.
All over the place. I try to source locally first, then green grocers, farmers markets and distributors. I burn through hundreds of kgs so most come from various distributors.
I am just starting my hot sauce making journey. How do I keep it shelf stable without having to always have it in the fridge?
What's the best size label to use for 5oz bottles
Where did you get the sanitizer bottle stand? That is genius
@jeffreycoury I got it from an online home-brew shop. Kegland I believe...
Is the amount of vinegar a 1/3 of the total weight including water as well?
That's about right. 25% to 35% to be on the safe side but it really depends on what other ingredients you are adding. If you use a lot of citrus for example you will need less vinegar.
Would love to meet this guy one day😅
If you are ever in SA, come find me at a fair or market :)
How about incorporating thc
I have that robot coupe immersion mixer. I had a cosmetic brand that failed and I’m thinking making sauces…..
I’m thinking if the names:
Saucy Mama or
Spicy Venom
Which do you guys prefer?
The more hot sauce the better. Saucy Mama is already a thing though. Always good to google a name before committing to it :)
Awesome thank you
Awesomesauce! Meanwhile ... where did you get the Kitchen Witch?
My pagan wife :)
@@ChooRoo Nice! Did she find it here, or was it handed down? Or Etsy?
@@francespowell6923 I'm not sure sorry. Probably somewhere in SA.
You: little stick mixer
The guy she told you not to worry about: Robot Coupe stick mixer
Can u keep the char on the peppers? Yea make your own brand. I always wanted to make a hot sauce, but thought you need to have expensive equipment. Or too complicated to do.
@reginaldanglin4264 charred peppers is very popular. Check out my chipoltle video :)
In South Australia, where my business is based, the only requirements are passing regular health inspections, ensuring your labelling meets federal standards amd registering your food business with local governments. Of course you need people to buy your shit too!
Great video!
Old wine , red our white , just wine who is turned bad is excellent in hot sauce
Great video. Thanks for taking away some of my paranoia lol.
Do you use any binders ?
@@mattzakimusic nope
For once, not a fermented hot sauce bottling video!
Ha, I was going to ask if he does fermented hot sauce, LOL
How are you checking your ph man?
Science! Chemicals don't lie. But also we have equipment haha. Currently using the Apera PH20 tester kit. It's not too expensive and is totally awesome but for a home based sauce just get those ratios right and give it a bash. Also we have been making sauce for 20+ years and have been experimenting with shelf life for ages. Turns out the chemistry is sound :)
Hey, thanks for this. Is there a way to make a hot sauce that is not too vinegary in flavour but holds up a good shelf life
As mentioned in the video, it's all about that pH. Most of my commercial sauces are not very heavy on the vinegar. Increasing acidty via citrus works, alcohol very much works or pasteurised goods will maintain shelf life.
I usually use rice vineager which is very non-vineagery.
Current fav is Carolina Reaper, Water, Apple Cider Vinegar, Honey and Lime :) Only 1 Reaper to like 1-2L of sauce, my kids love it. Equal Parts water + vinegar, bulk honey and lime. Goes hard on tacos.
Edit: Also kents please wear safety goggles if your gonna do this with super hots. You can ruin yo eyes without that shit. Old mates got glasses on so he's like 50% darty but if you dont normally wear em, do it while you blend your hot sauce.
Finally if you heat extract the chilli into the vinegar with heat, you will gas out your house 10x worse than blending, it'll go away after a few hours airing it out.
My new favorite homemade hot sauce is Thai peppers, vinegar, blood orange juice and salt.
Fantastic video, Jacob! Just subscribed to your channel. Cheers! Ewa ;)
Thank you so much :)
Vinegar
Salt
Chilli flacks
Lemons&lime
Curry(hot)
Cayenne pepper
Black pepper
White pepper
Chipotle pepper
Jalapeño pepper
Carolina reaper pepper
Why use a whole fruit when the spiciness is just gonna overpower it? Wouldn’t a concentrate like fruit syrup work better?
@zeussx2120 you can use whatever you want. Whole fruits adds a variety of flavour and texture, tannin, sugars and ofter some desirable earthyness. The spice will only "over power" if you don't get your balance right. The difference between a good sauce and an OK sauce is balance. Considering I sell thousands of bottles a year with many repeat customers suggests I'm doing something right :)
@ Any time I make a sauce with even a 1:1 ratio of fruit to pepper weight, I can still never taste any fruit. :(
@zeussx2120 I find it really depends on the fruit. Citrus, for example, is very easily detectable even in small quantities. Other fruits might not be so pronounced but their absence is noticeable. The specific fruit might not be detectable but it contributes to a more well rounded and complex flavour over all :)
How to get a sub within 2 minutes: This guy
I see Simon Whistler started a food channel.
At what time does he show how to make the sauce?
69:69
WE ACCEPT THE CHALLENGE! BRING IT ON MATE!! 😜
Sounds tasty actually, we hope its hot enough!
Oh BTW why not mix those two together too!
In on baby! Hahahaha!
@@ChooRoocan’t wait!!
This is the Aussiest video I've ever seen. Fuckin legend
Absolutly loved this! Been growing chilies and this year I have way too much. Time to make some sauce, thaks for the ideas, Like and Sub are yours :)
Much love :)
I loved this and i love you lol 😂❤
This is great I just picked my jalapeño bush and I want to make some hot sauce. I have a ph meter from my home brewing tools. The general knowledge you impart is very helpful. I like ratios better than a recipe, helpful. My ventilations sucks in my apartment, I'll have to do it outside maybe. As a experienced cameraman, for the love of all that is proper - please turn off your auto-focus!!!
Blenders have lids that seal so the fumes don't pepper spray you!
Wondering why you say to preferably stay away from oils. Chillie oil is well known product. Did you mean using oil as an ingredient in sauces? Mozambican peri peri sauce generally also gets a fair proportion of oil. So just wondering what the down side is or why you try to stay away from it.
Yes, I meant in terms of frying or cooking ingredients prior to making a sauce. Incorporating oil into sauce can take a bit of finess, so in this beginner tutorial, I didn't recommend it so as to keep the instruction simple. I'll be doing more videos in the future, adding to the complexity and style as we go :)
@@ChooRoo yes, chilli oil is certainly not a sauce. Would love to hear your professional approach to incorporating oil into sauces then! Not that I have some sort of an obsession about it. Just think the way you could use it as part of an emulsification process when blending sauces.
Well, I know what I'm making now 😏
Simon you make hot sauces too. How many channels you got man?? Thought you were just a science guy, but then again, sauce making is an art and science...
Bet you're tired of of the comarision.. lol
I thought he brought out a huge bong lmao
@@latishajaubert5600 that happens off camera ;)
Chill peppers also reduces your cancer risk. 🙂
Thanks man fuckin great!
Party on!
Love it 🎶
Edd Curry is a bellend of the highest order. True chilli heads no about his bollocks
Experience the Last Dab.
Johnny Scoville gave the pepper x sauce a 2 out of 10.
I've tried it a bunch of times since making this video. It's hot, but not as hot as you would expect. Also its more of a paste than a sauce as it's almost exclusively pepper x and very few other ingredients, so not overly flavourful but, fun regardless.
Why don’t you just bottle it in a vacuum then?