Fermented Cayenne Hot Sauce Recipe: From Garden to Jar
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Let's me show you a fermented Cayenne Hot Sauce recipe to try at home. I have a surplus of peppers every year and absolute love to use them in a variety of recipes. I've made hot sauce with them but never a fermented hot sauce. So, I first harvested some cayenne's and jalapeno's, with some other peppers, from the garden, fermented them with homegrown Italian soft-neck garlic in a brine, blended it up, cooked it and bottled it. Let me show you how!
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0:00 Introduction
1:26 Harvesting Peppers
3:03 Fermenting Peppers
8:07 Fermenting Day 1
8:18 Fermenting Day 3
8:29 Fermenting Day 4
8:58 Fermenting Day 5
9:07 Fermenting Day 6
9:29 Make the Louisiana Hot Sauce
14:17 Bottling the Hot Sauce
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Canning/Fermentation Items:
Jillmo Fermentation Kit, Stainless Steel Fermenting Kit for Wide Mouth Mason Jars: amzn.to/380AdVt
Glass Bottles 5 oz Clear Woozy Bottles with Shrink Capsules and Black Caps Case of 35: amzn.to/3yRj6A6
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I really loved this recipe and perfect timing. I have leftover peppers and need to try this out first time. How much vinegar and garlic do you recommend for let’s say a half blender size of peppers? Thank you.
I would recommend starting at no more than 1/2 cup of vinegar and the garlic really depends on how much you like. I ended up putting about 6 or 7 cloves in the hot sauce I made. But , I do really like garlic. I added the garlic to the peppers and fermented both of them. I have only used distilled white vinegar thus far but plan on venturing out a bit with maybe some rice wine or apple cider vinegar next time. Thanks for the comment as it's truly appreciated. I like checking out your channel as well!
@@LouisianaSimpleLiving thank you so much friend this is really helpful tip will try out. Many thanks also supporting our channel!
VERY NICE VIDEO!!!!!!
Thank you very much!
Hello, thank you for this recipe. Every year I produce my own Louisiana sauce, but after having mixed fermented peppers with a small amount of brine, I measure the ph. If it's too near from 4, I add more brine and mix again. Sometimes it is necessary to add vinegar, but it is rare. The goal is to reach a ph of 3 or slightly under. Such an acidity inhibits fermentation totally, lactobacillus is not killed but in deep sleep. Shelf stability totally ok, no need to cook. Vive la Louisiane! Greetings from Lake Maggiore in Switzerland
Excellent insight into the science of fermenting hot pepper sauce. Thanks for checking out the video and greetings from Louisiana!
You could use that brine to start you another fermentation with your peppers and it won't take as long
Great idea, anything to speed up the process is a winner in my book!
Great ideas on sauce, the bottling and shrink wrap I'm going to do. Makes great gifts....... Thanks
Have fun! They do make great gifts and I'm planning on making more this weekend just for that purpose! Thanks for watching the video and feel free to subscribe.
Love this video! Great instructions.
So glad! Thank you and good luck with your own Louisiana Hot Sauce!! Are you about to try some yourself!!
Thank you for sharing 💕
Thank you for watching and glad you enjoyed the video!!
Really enjoying your channel I'm in Lafayette with same interest been telling my wife I wanted to make hot sauce with my peppers from the garden.
Try fermenting them! It turned out great!
Great recipe! Close to how I do mine! Liked!
Thank you so much 👍 I make some twice a year. I plant to ferment more garlic and onion this Summer or something like that to play around with it. I love it as is! Thanks again!!
Thank you for sharing 👍🏾
Thanks Wendy for checking us out!! I just jumped over and the first video I saw of your's was the dog and the geese. Hilarious!! Keep gardening and staying healthy!!
Thank you@@LouisianaSimpleLiving
Awesome video. I'm gonna boil before bottling when some of my jars are read.
Go for it! Glad you like the video!!
Good video enjoyed it thx for sharing and the info Looks great Be safe God Bless
Thanks Larry! It tastes great too!
Thats because you know exactly what YOU put in there its organic not processed Good job I have cayenne ,thai hot, jalapenos , tabasco, shishitos and super chili peppers also bell peppers and banana peppers
Yeah, peppers are my favorites and organic is important to us!
Spent most of the day making tomato sauce
@@larrystone5749 I made some tomato basil sauce the other weekend and canned it. I didn't do a video on that one though.
good job. (liked).
Thanks for checking out the video!!
Great video real clear and easy to understand. Being from s. La. I also make a lot of peppers and made sauce without fermenting but I will try it next time. As for the guy commenting on your black gloves he needs to get a life.
Yeah, not sure where that comment came from? it's definitely worth trying out some fermented hot sauce. It does make a difference!! Thaks for checking the video out and let me know how that fermented hot sauce turns out!
Good vid. Try using a hand blender after cooking it. It really purifies it
Ok thanks for the tip and thanks for watching!
Looks great! Is it shelf stable or do you have to refrigerate it?
I don't put it in the refrigerator until I open it. I also use it up within a year.
Cayenne is my go-to "mild" hot pepper. Serrano is my go-to for flavor (love it) but it has a bit more kick than cayenne for sure. I "hope" to one day breed a pepper that has the taste of serrano but the heat of cayenne.
I absolutely love Cayenne for my fermented hot sauce. I've grown Serrano in the past but didn't use it to make some hot sauce. I will have to do that going forward. Do you ferment the Serrano peppers and make hot sauce?
@@LouisianaSimpleLiving I'm totally new to making my own hot sauce. I do know that I can't find any serrano pepper based hot sauces anywhere where I live, but cayenne based sauces are easy to find. I caught the pepper growing bug and will end up making my own sauces from my own grown peppers at some point. This year has been bad healthwise so I don't have much expectation for this year, but next year, watch out lol. I can use the off time over winter to play around I'm sure with recipes. My recent health issue killed most of my pepper grow (indoor) but it also showed me that pepper plants are very tough. I thought they were all dead, no watering for like three months. I watered them anyway and most of them started greening back up and put out new leaves. New respect for the plants.
I ferment my hot sauce. It's not too hard of a process as you can see. I've been set back myself a bit with a minor surgery and now my Mom's in Hospice. I know where you are coming form. Hope your health continues to improve and you grow some killer Serrano peppers and maybe even make some hot sauce. Thanks for sharing on the channel and Garden on!!
At 11:27 you were dicing (onions?) but no explanation on how much and what you did with them. I’m currently using your method for a burrito pepper and a Korean pepper sauce. Just wondering about how that “raw” comes into play. Thanks for sharing and wishing you and yours a blessed New Years from central Florida.
I decided not to put them in. Sorry for the confusion.
Thanks ….
Not a problem.
I have this disorder called attention to detail. Again, much appreciate your video.
Hi...i have noticed you are fermenting with seed also, does it enhance the flavor further, also you are not keeping some seed for growing them again >>> Thanks
The seeds do absolutely provide flavor and heat to the fermented peppers. So, yes, I keep them in the fermentation process on purpose. Plus, it makes the slicing and placing in jars easier. As for the seeds, I already have some pulled and dried for that purpose. This is the 4th pepper harvest I've had from my garden this year! Thanks for watching and the questions!!
Good day! I have an allergy to red peppers, can l use whole green instead?
Yes, you can! It won't be as hot but it will still ferment and be tasty!!
Do you bottle this up?
I love this recipe, all the others confused me with weighing out in grams.
Yes, absolutely bottled it up!! I’m not too good at metric!!
@@LouisianaSimpleLiving yeah neither am I but what I meant to ask was do you bottle it up hot?
Again thanks a bunch already have my pepper sliced and put in the brine.
@@ramonaharris5255 I let it cool a bit before bottling it up. It doesn’t have to be room temp but cooled a bit.
Did you need to sterilize the jars? Or are they just washed in hot soapy water?
I always either boil the jars or bottles in a hot boiling bath or in the dishwasher. It's just safer that way.
Have you ever tried fermenting in a vacuum bag?
On another note, I take the pulp, dehydrate it, and make chili flakes and or powder.
No I haven't. That works pretty good? I usually just ferment them in a jar with an air release.
That is a great idea and one that really anybody can do; Even if you don't have a dehydrator as you can use the oven. Thanks for the suggestions!!
@@LouisianaSimpleLiving Fermenting in a vacuum bag is much faster and almost zero chance of your ferment going bad. One thing you need to be cautious about is the bag can explode if you don't keep an eye on it. when the bag is full of CO2 I poke a small hole in the top of the bag with a toothpick or thumb tack. This keeps enough positive pressure to keep air out.
Great idea! I will have to try this technique out!! Thanks!
Black gloves are terrible. This is an occasion where gloves are 100% a go but in general using gloves just means you arnt washing your hands. The black gloves specifically give a false sense of cleanliness. Shiny is perceived as sexy and good but really its just dirty.
No, gloves mean I wear contact lens and have to put my fingers in my eyes. In this case, black gloves mean no burn to eyes.