Hello from Ireland 👋 Myself and my partner are going to start our own hot sauce business so I have been going through many many channels for any and all information. I can say without doubt that you are the best out there, by a nautical mile. Very informative and easy to absorb so thank you for what you are doing. It means a lot.
Hi John, Excellent group of videos you have posted, thanks so much for doing this. I'm about to embark on my hot sauce journey and want my first batch to be based on fermented peppers. I have been smoking peppers for a year now, mainly drying and grinding for spice bottles and this years harvest has just been picked. I am wondering if fresh smoked peppers, Habaneros, Jalepenos etc. would have any detrimental affect on the fermentation process? I smoke them for about 12-14 hours at about 140*F so they stay soft and don't dry out. Thanks again!
Ive got some jalopeno fermenting and its been like a week since i started it and i can see that my garlic is turning blue and everything is below the salt brine why is it blue. I have tomotilis and garlic, mango, cilotro and peppers is what ive got in it
talk about an experiment, I have some of your recipe habanero hot sauce that's been fermenting for 18 months. No weird smell or odd fungus...just normal white stuff. I scouped out the onion I topped it with and followed everything you do and used a vitamix and took it to 165F. little nervous about the first taste. I even bought the same bottler you use and the bottles. One problem besides the 18 months. Don't have time to bottle everything immediately. so I sanitized a tupperware and poured it in and its now in the fridge. What do you think I should do before I bottle it, reheat it in the vitamix or just bottle it. Also its a little thick, can I just add some vinegar to water it down a little?
this recipe sounds good, and i have a question, i can tolerate higher heat than habanero, if i want to use habanero for a sauce is there a way to make it hotter a little bit ? like without adding ghost or reaper or scorpion? thanks
Looks like a good one John!
Hello from Ireland 👋
Myself and my partner are going to start our own hot sauce business so I have been going through many many channels for any and all information.
I can say without doubt that you are the best out there, by a nautical mile.
Very informative and easy to absorb so thank you for what you are doing. It means a lot.
Hi John, Excellent group of videos you have posted, thanks so much for doing this. I'm about to embark on my hot sauce journey and want my first batch to be based on fermented peppers. I have been smoking peppers for a year now, mainly drying and grinding for spice bottles and this years harvest has just been picked. I am wondering if fresh smoked peppers, Habaneros, Jalepenos etc. would have any detrimental affect on the fermentation process? I smoke them for about 12-14 hours at about 140*F so they stay soft and don't dry out. Thanks again!
make sure you also use fresh unsmoked peppers too.
I love how informative your videos have been during my hot sauce journey. I am looking forward to part 2!
Just got a pack of 4 +1 recommended by a friend. My wife and I absolutely loved every single sauce we purchased.
That is awesome!
I’m a big fan of hibiscus tea. This recipe could be fantastic.
It's been two months, where's my gosh darn hot sauce?
did you order some from us?
He is referring to the promise of showing what became of the ferment 2 month later and making the actual sauce.
Was there a part 2??
Ive got some jalopeno fermenting and its been like a week since i started it and i can see that my garlic is turning blue and everything is below the salt brine why is it blue. I have tomotilis and garlic, mango, cilotro and peppers is what ive got in it
it is VERY normal for the garlic to turn blue. all good!
@@ATXHotSauce thank you
talk about an experiment, I have some of your recipe habanero hot sauce that's been fermenting for 18 months. No weird smell or odd fungus...just normal white stuff. I scouped out the onion I topped it with and followed everything you do and used a vitamix and took it to 165F. little nervous about the first taste. I even bought the same bottler you use and the bottles. One problem besides the 18 months. Don't have time to bottle everything immediately. so I sanitized a tupperware and poured it in and its now in the fridge. What do you think I should do before I bottle it, reheat it in the vitamix or just bottle it. Also its a little thick, can I just add some vinegar to water it down a little?
i would heat again to the 165 and for sure add some vinegar to taste
this recipe sounds good, and i have a question, i can tolerate higher heat than habanero, if i want to use habanero for a sauce is there a way to make it hotter a little bit ? like without adding ghost or reaper or scorpion? thanks
A drop or two of capsaicin tincture
Do you grow your own peppers for the sauces you make?
that would be a full time job in it self! but i do source all my super hot localy.
👌🔥💯
Where is part 2??!