I ferment my chillies along with crushed garlic. My brine includes a slight bit of sugar as well to balance the taste. I do not add oil to my sauces but instead use a small qty of xanthum gum while blending to get the appropriate texture of sauce
Thank you! These comments mean so much. I’m planning some videos rn! It has been a while since I’ve posted due to a pretty intense 1st semester as a grad student. Hopefully Ill have one out in a few weeks, but after this semester we’ll be back to our regularly scheduled weekly program 😎
I fermented 4 jalapeños and 4 Padilla peppers in a 2% brine for 6 weeks ( my kitchen was cold California energy prices). Next I blended with an entire head of roasted garlic and thinner to taste with white vinegar. The Padilla’s were for additional body without extreme heat.
Very nice! That sounds amazing. I am going to be creating a new series of fermentation videos soon! My goal is to make 3-4 different hot sauces with different levels of heat. Just got more Mason jars today, and I am super excited.
The 2nd was Banana Peppers and shallots (I assumed less heat) just strained the the processed mash, added vinegar, and simmered for shelf stability. Boy was it hot! Hoping the tbs of sugar can counter some of the heat. The Jalapeño and Pasilla had a fair amount of garlic.
Hi and thanks for the video! I normally ferment the garlic in with my peppers, but I'm going to try toasting it like you did next time; it sounds like a great idea! I quite often use jalapenos simply because they are easy to find in my area. I'm trying Serrano peppers this time around, as I've heard they give a similar flavor to jalapenos but with a little more heat. I also threw a few ghost peppers in there for good measure! :) I've subscribed now, so look forward to seeing what you might come up with next. Hot pepper sauces are soooooo good!!
I am glad you enjoyed it! That sounds great with Serrano and habanero peppers. They are hard to find in my area, but I will definitely make some more soon!
made something similar two years ago, turned out nice but a bit salty. Still looking for a solution to make it thinner whithout using too much vinegar. Want the heat, not the bite... just water reduces shelf life I'm afraid, but artifical preservatives are not the path to choose...
Lemon or Lime juice can help too. If adding water you will want to test the pH and make sure it is 4.6 or below. Anything above that won't be shelf stable.
@@s.crockett6022 might give the lime a try, should pair well with some jalapenos, yellow hababeros and lemon drop... hope for a good harvest next year...
