I love hot sauce and almost done fermenting mine. If i want a chunkier sauce i dont need to use a stainer right, just blend. Do you use any vinegar sometimes as a mix?
5% acidity vinegar at the percentage shown in video. Sift the sauce always it is a better consistency. To thicken whisk brine with potato starch. Pour the starch mixture slowly into the sauce and bring up to a simmer. Let cool 5 minutes add more starch mixture if sauce is still not thick enough for you. I made sauce in the past by just blending and noticed I had big separation later on when placed on the shelf or fridge for storage. Always add the right percentage of vinegar and cooking time it is key for shelf stability.
@@alicesgardentoplate7904 thank you, hope it comes out hot and tasty. I have various peppers to try and on the next batch I will add carrots to my ferment. It's fun to try new things and see what comes out best
The glass for these bottles are designed to be able to withstand heat people into them as a thickening agent you can use exanthem gum, and when you finish to put your hot sauce into the jars, put the bottles in the box or original container upside down to help the bottle, seal better with the heat of the sauce on the lid you do not have to heat up your bottles before putting the sauce in but yes, you do have to sanitize them
refrigerate sealed with no boil you can consume with in 2-3 months after fermentation. That will keep the good bacteria. The boil is for shelf stable purposes.
Will try! Thanks!
Thank you. The flavor will amaze you. May it bring you joy!
I love hot sauce and almost done fermenting mine. If i want a chunkier sauce i dont need to use a stainer right, just blend. Do you use any vinegar sometimes as a mix?
5% acidity vinegar at the percentage shown in video. Sift the sauce always it is a better consistency. To thicken whisk brine with potato starch. Pour the starch mixture slowly into the sauce and bring up to a simmer. Let cool 5 minutes add more starch mixture if sauce is still not thick enough for you. I made sauce in the past by just blending and noticed I had big separation later on when placed on the shelf or fridge for storage. Always add the right percentage of vinegar and cooking time it is key for shelf stability.
@@alicesgardentoplate7904 thank you, hope it comes out hot and tasty. I have various peppers to try and on the next batch I will add carrots to my ferment. It's fun to try new things and see what comes out best
carrots add such a light sweetness so awesome addition to the flavor profile@@EdwardNY8
Thank you
The glass for these bottles are designed to be able to withstand heat people into them as a thickening agent you can use exanthem gum, and when you finish to put your hot sauce into the jars, put the bottles in the box or original container upside down to help the bottle, seal better with the heat of the sauce on the lid you do not have to heat up your bottles before putting the sauce in but yes, you do have to sanitize them
I was hoping to see a method that didn’t kill the fermented goodness of the sauce, but that 20 minute simmer must kill them.
refrigerate sealed with no boil you can consume with in 2-3 months after fermentation. That will keep the good bacteria. The boil is for shelf stable purposes.