I've recently taken early retirement after 25 years of teaching television and video production at a high school in New Jersey. Fueled by my passion for all phases of production, I've decided to share some of my other interests in cooking and other DIY projects through this channel. I hope you like it! Also, I've recently launched another channel where I'll be posting some of my professional video and drone work. Check it out if you're interested! ru-vid.com/show-UCJQaCi9ABtGU7MpzC6-4CnQ
@beaverlaneproductions I'm really ignorant with all that, but I'm trying to educate myself. Did you hire a graphic designer for your logo, or buy software and self designed it? I'm just trying to figure out how to do it for my own design and labels.
I gave this a try... I ended up doubling the lime and cutting back on the viniger though - As is (from the video) it was just too vinigary for me... But with a small adjustment it was fantastic one of the best sauces I've had in a while.
Awesome! I'd honestly follow your advice and changes at this point. I used to be partial to strong vinegar sauces and have since been fermenting my peppers before processing and now, if I do use any vinegar, it's very little since I now prefer the flavor profile of fermented peppers over heavy vinegar sauces.
Loved this video. Thanks very much. Extra appreciation for the recommendations to cook outside and to thoroughly clean the blender! Looking forward to watching more of your content.
They need to GET ONE THISSS dude I would buy so many bottles 😭😭 how are they gonna make a handful of popcorn for 10 dollars and not hot sauce, definitely saving this for later ❤
I should clarify a bit. If you add fresh fruits or vegetables to fermented peppers at processing, you should either pasteurize your sauce or loosen the lids to your refrigerated bottles every so often. The reason being is although the fermentation is done for the peppers, adding fresh ingredients could then kickstart fermentation again while bottled, leading to potential hot pepper sauce bombs as CO2 pressure builds. Pasteurization will kill off that bacteria halting further fermentation. Or just release any potentially built up CO2 every once in a while by loosening the lid.
Edit: At first I thought the scorpion and 7-pot peppers ruined the sauce. It had a very hot but super bitter end. I was going to toss it but a friend said maybe he would like it. The next day I tried it again and the flavor profile had completely changed. It’s now the sour sweet start and then a strong kick, but it’s not bitter. I’m making it now with orange 7 x Habanero’s, 1 x Scorpion, 1 x 7 Pot…..can’t wait to try it.
@@beaverlaneproductions thanks for the reply…..actually today the flavor profile has completely changed. It’s super good. The strong bitterness went away.
Made 3 versions of this yesterday, yours followed exactly. Then I swapped salt for a smoked Himalayan salt. Much to my liking. Then I swapped the Habs for a ghost/reaper combo. all I can say is, be ready yours is so nice but this got rude very quickly. I grow Ghosts and reapers every year - the Hab and jalas are just a standard for us. We do like heat but still the girls can pop if you use "their" blender. I give your version 2 thumbs up.
Nice! Did the smokiness come through with the Himalayan salt? I tried a smoked cayenne sauce last fall but wasn’t thrilled with how it came out. A smoked salt may be the way to go.
Used your recipe a few weeks ago, it’s just fantastic! Just get enough of it, also tried it with Scotch Bonnets, but using yellow Habaneros makes a big difference. Thanks for sharing
Nice! I’m actually right now getting ready to process & bottle a small batch of red jalapeños and a couple ghosts with some of my neighbor’s peaches. Sauce making is an obsession!
Do you pasteurize (heat up the sauce in a pan) before bottling to "save for later" or "as a gift" then also sanitize bottles/caps by boiling them to ensure everything is sterile? If so, do you use Star San? Citric acid to help shelf life last longer?
I’ve seen all kinds of methods for sanitizing. I’ve used star-san, put my bottles in a 200 degree oven (not the plastic caps). What I’ve been doing is the hot bottle and flip technique and haven’t had any issues. Heat my sauce in a pot on the stove to 195-200 degrees and hold for 10 minutes, then pour into bottles and immediately put the cap on tight while still hot, then flip each bottle upside down to let it cool. The heat from the sauce sanitized the cap and makes for a good seal. As long as your PH is low (4.6 or lower) and you pasteurize, your sauce is considered shelf stable with no need to refrigerate until opened.
No. I’ve done both ways (straining and not straining) and most of the time I prefer leaving the pulp in. But when I do strain, I get the added bonus of smoking and drying the pulp to use in rubs. It’s all a matter of preference.
I made some recently too! I like to ferment garlic in with the habaneros. along with some bell peppers. It made for a very garlicky habanero hot sauce. I might try blending in a chipotle in adobo next time to give it a real smokey flavor!
I love strong garlic overtones! All my peppers are coming in nicely right now and the neighbor has a couple peach trees. I’m gearing up for some good fermented peach habanero.
Please, do not say *habañero*. Ever! Unless you want to appear an ignorant fool to any Spanish speaker. Do not say *empañadas* either. No, really, not cool... Go learn some Spanish instead. It will do you some good!
Hi. I made this and taste was great but it was very thick. Had to add quite a lot of apple cider vinegar to thin it down. Can I add water? Perhaps I cooked it on too high a temperature.
I would have given a sub & a thumbs up but that music that was playing in the background was to loud & annoying so I could not hear much of the dialog.
Agreed! When I produced this video I’d only made fresh vinegar based sauces up to that point. They’re easy, quick and good but I’ve since made the transition to fermenting my sauces and I’ll never look back!
Do you think next fermentation you'll add the fresh ingredients with chili's? Not after? I want to do a hot sauce with fruit. Dried fruit apparently works the best for adding lactose.
I’ve done several more ferments since this initial run. You can add to the ferment and/or after (or both). But when you add fruit to the ferment the good bacteria will eat up all the sugars which obviously alters the taste. So what many recommend is if you ferment with pineapple because you want that pineapple taste, then you might want to also add fresh pineapple during processing as well. That’s what I did on my last few batches but give it a go and I’d love to hear how yours turns out!
Cant wait to try this recipe! Currently at the seedling stage for Reapers, choco scotch bonnets, and habaneros.. cant wait to make hot sauces!! With the fermenting, and pasteurizing.. what do you reckon the shelf life is for this sauce??
Awesome! Can’t say for sure. But as long as you’ve got the PH down to 3.8 or lower it should be good for 1-2 years…longer and flavors would most likely start waning.
Awesome! I’ve done kraut and been looking at different kimchi recipes recently. I’d be the only one in my family eating it though (not necessarily a bad thing).
