Yes, and just so that people know the old idea of letting the water sit to gas the Chlorine out does not work anymore! The type of Chlorine that is used in municipal water supplies these days (Chloramines) is persistent for weeks, it does not gas out easily and is used to insure sanitary water all the way to your tap. The type used before (Calcium Hypochlorite) would gas out many times long before it ever reached your house, so unless you were fairly close to the treatment plant it was unlikely that you had any significant amount of chlorine in your tap water at all. But that has all changed as it is not the same chlorine used today. The only wat to be sure you have just water is to use and R/O filter, use a high end filter system that includes a Dichlorination step in the process, Distill it yourself, or buy Distilled water.
I'd recommend not using distilled water for almost everything. For sure 100% of what goes into your body. In some, it can cause serious health problems..
I’m having a taco truck at my wedding (fancy, I know! 😂) & thought it would be fun to have homemade hot sauce available on the side. Your recipes are the best & so thorough!! Thank you!
Something like this might be batch #2. I'm planning to give out hot sauce to some folks for Christmas this year. I used to make mead back in the day and everyone loved the 2 day sugar headaches I used to give them for Christmas! Lol. We are all older now, so I think hot sauce and stomach aches are the ticket! Thanks for all of your insight into this new hobby of mine!
I use grocery delivery from Walmart and I bet they wonder why I buy so much distilled water! Being here in North GA, I’m missing my legit Texas tacos! Thanks John for another great recipe.
Nice John! Ive got a question. I've read the Noma book for fermentation and their recommendation is 2-3% of salt of the overall mass of our water plus vegetables, while you are using 2-3% of the water mass. Have you experimented with this, do you have any thoughts??
Yes, absolutely- for me i find that the 3.5% water to salt ratio gives the perfect amount of acidity (3.3-3.5 PH) without having to deal with the extra salt that can overpower a sauce. All of our sauces have been sent to 2 food labs and have been rated with a min "unopened" shelf life of 1 year +
@@ATXHotSauce regarding the brine, I made a brine with iodized salt but just got a box of Morton canning/pickling salt; should I pour out some of the “old” brine and replace it with a better mixture or just leave it?
i have done a batch like you, only i used cardamon powder. its been 2 days but im still not seeing any bubbles, have i done something wrong? all the same ingredients and same bottle and everything. this is my first time so im a little nervous that i see no action in the bottle.
With the StarSan make sure you are mixing a new batch about every 2 weeks as it looses it ability to sanitize in 3 or so weeks. That time shortens if you are using anything other than distilled water to mix it in!
@@ATXHotSauce It's my go to method and has been for quite some time. PH drops fast and ferment completes in a very short time if it's warm enough. I live in the Philippines so I leave mine out for 72 hours and when the bag fills with CO2 I poke a hole in the bag with a thumbtack to avoid explosions and then place in my fermentator.
Impressive Cutting Board. Finally someone has finally said "distilled water"!
Yes, and just so that people know the old idea of letting the water sit to gas the Chlorine out does not work anymore! The type of Chlorine that is used in municipal water supplies these days (Chloramines) is persistent for weeks, it does not gas out easily and is used to insure sanitary water all the way to your tap. The type used before (Calcium Hypochlorite) would gas out many times long before it ever reached your house, so unless you were fairly close to the treatment plant it was unlikely that you had any significant amount of chlorine in your tap water at all. But that has all changed as it is not the same chlorine used today. The only wat to be sure you have just water is to use and R/O filter, use a high end filter system that includes a Dichlorination step in the process, Distill it yourself, or buy Distilled water.
Handmade from 4 different hard woods.. was a gift
I'd recommend not using distilled water for almost everything. For sure 100% of what goes into your body. In some, it can cause serious health problems..
I’m having a taco truck at my wedding (fancy, I know! 😂) & thought it would be fun to have homemade hot sauce available on the side. Your recipes are the best & so thorough!! Thank you!
Sounds great!
Something like this might be batch #2. I'm planning to give out hot sauce to some folks for Christmas this year. I used to make mead back in the day and everyone loved the 2 day sugar headaches I used to give them for Christmas! Lol. We are all older now, so I think hot sauce and stomach aches are the ticket! Thanks for all of your insight into this new hobby of mine!
awesome..thanks for the post!
Thanks John. Great video as always!
Thanks again!
I am making this sauce but wanted to know, can I add the roasted poblanos after the fermentation? Thanks
You can for sure.
Hey John, where do you buy your jars/ lids/ airlocks?
I actually found ones at Walmart by the mason jars. Otherwise, Amazon has loads to choose from mate.
Amazon is best
I use grocery delivery from Walmart and I bet they wonder why I buy so much distilled water! Being here in North GA, I’m missing my legit Texas tacos! Thanks John for another great recipe.
Thanks for sharing
Been fermenting for a while...City tap works great everytime. No need for the distilled I assure you.
Is there a recipe breakdown on this?
hi jogn, why are seeds from the fresh peppers ok, but not from the dried? I dont understand that part. thanks.
good question ... the dried and smoked peppers seeds tend to be more tannic than fresh ones....maybe it's just me :-)
Nice John! Ive got a question. I've read the Noma book for fermentation and their recommendation is 2-3% of salt of the overall mass of our water plus vegetables, while you are using 2-3% of the water mass. Have you experimented with this, do you have any thoughts??
Yes, absolutely- for me i find that the 3.5% water to salt ratio gives the perfect amount of acidity (3.3-3.5 PH) without having to deal with the extra salt that can overpower a sauce. All of our sauces have been sent to 2 food labs and have been rated with a min "unopened" shelf life of 1 year +
@@ATXHotSauce cool thanks! I will experiment with your way as well
@@ATXHotSauce regarding the brine, I made a brine with iodized salt but just got a box of Morton canning/pickling salt; should I pour out some of the “old” brine and replace it with a better mixture or just leave it?
i have done a batch like you, only i used cardamon powder. its been 2 days but im still not seeing any bubbles, have i done something wrong? all the same ingredients and same bottle and everything. this is my first time so im a little nervous that i see no action in the bottle.
What temp do you have it stored at
@@ATXHotSauce 75 degrees
@@lancemunson8773 give it a few more days
@@ATXHotSauce ok, will do, like i say, 1st time just nervous, lol
@@ATXHotSauce thank you by the way for the response
No Ginger😮 great video BTW😊
Thank you 😋
Just an FYI that Poblano chiles and Ancho chiles are the same chile. Ancho is just dried Poblano.
With the StarSan make sure you are mixing a new batch about every 2 weeks as it looses it ability to sanitize in 3 or so weeks. That time shortens if you are using anything other than distilled water to mix it in!
very true
I learned this the hard way.
I do my ferments in vacuum bags.
i tried that and it works great.. !
@@ATXHotSauce It's my go to method and has been for quite some time. PH drops fast and ferment completes in a very short time if it's warm enough. I live in the Philippines so I leave mine out for 72 hours and when the bag fills with CO2 I poke a hole in the bag with a thumbtack to avoid explosions and then place in my fermentator.
What can i use instead of tomatias ?
green tomato's and some lime juice of that acidity
Soooooooooo....where's the bottling of this fermented hot sauce video?
Where’s part 2?
up now
Why 2 months? Seems a long time 🤔
I like the "funk" that comes with a long fermentation. you could do 3 weeks.
Where is the part 2 of this video with the bottling?
will be out on Friday
@@ATXHotSauce ok cool