Homemade Fermented Jalapeno HOT SAUCE Recipe (with Green APPLE!) 

We hope you love this jalapeno hot sauce recipe! Want another great hot sauce recipe? Check out our sweet & spicy pineapple habanero hot sauce! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JaXGc7-WE10.html

I took this idea and ran with it. I cooked apples with brown sugar nutmeg and cinnamon. And added fermented jalapenos, sweet onion, and garlic. Added cilantro lime juice and blended. I really like it so does the family.

Subscribed before even watching the video, because I am invested in finding healthier options for recipes, and probiotics are so important in our diet. Will comment on the video and recipe, once I have watched.

You guys are tremendous. For someone like me just dabbling with hot sauce fermentation, your channel has been a great help!

I tried this and and a few other hot sauces this year. This was by far my favorite! Thank you so much for the recipe and the video! It is so good!

followed this, for a 1qt ferment for 1 week. the end results delicious. Decided to experiment, split my result into pints. left one as the blended mix, strained the other. This is where the fun began. I dehydrated the strained solids. The sauce is so tasty, the powder that we wound up with is subtle and the flavors, wow. So just a thought if you are going to strain this, save those solids!

What a great recipe!!! I am beginning to enjoy making a lot of stuff myself. I am growing my own jalapenos and will be using them to make something awesome. Thanks!!!!

I love watching your videos I just got into fermenting and you two have helped so much thank you!

I made a similar sauce with equal parts Jalapeno, Serrano, and Apple. Then added onion and garlic. Came out great.

You didn't disappoint. I'm so happy you posted another adventure. This is similar in a way to my fav fermented hot sauce. My version is Serrano peppers, onion slices, cherry tomatoes, bits, and Asian pear. I think the apple helps with the culture (just like the Asian pear) but as far as how, not entirely sure. I don't really taste it other than the mild sweetness it gives to the final product.

Love you guys. I used to listen you your podcast. I was addicted. I’m making this hot sauce TOMORROW!! Why don’t you do a zoom interview with some of your fermentation colleagues. I think that would take your channel to the next level. Keep up the good work!

hey , just wanted to pop in and say i made a "version of your sauce, a big gallon jar and i fermented it for way longer ,,, I just bottled it up 5 min ago and wanted to say hello and thank you !

Thank you for the recipe, and the video. I am impressed with the way you showed the different stages, from day one to days six. Shall certainly give this a try, when I am able to get my hands on some fresh produce. 🤗🌹💕

Awesome recipe!!! So unique, easy and great demo and instructions.

oh yum, theres gotta be so many tasty combinations of this

Great recipe. I have after two weeks fermenting to day make the sauce. For me it'sn't spice enough, so I will next time make more peppers. Bu the taste together is very flavorfull.

This and the pineapple habenero hot sauce looks really good. Great videos!

I often use granny smith apples in the ferment. If I really want the green apple overtones to shine through, then during processing I add about half a teaspoon of food-grade malic acid- which is the main chemical that gives green apples the green apple taste. Malic acid also acts as a natural preservative and antioxidant. Similarly, when I have lots of orange or lime in the ferment, I add a little citric acid during processing too. And very occasionally I add about 1/8 of a tsp of MSG to get the umami tones.

I am definitely making this !!! Thank you both !!

I just made this and it’s so good!

Put a couple of big chunks of apple or cabbage on top. Or even a big onion or a washed lemon to hold the product under the brine.

I love this recipe. I wonder what if I use water kefir instead of salt brine?

You sold me on this recipe 👍

A fermentation kit is available that has a presser plate on the compressor spring and a vented lid. Fits wide mouth jars. Got mine at WallyWorld.

I plan on starting a ferment like this today with Fuji apples from apple tree in the backyard. Going with a red sauce. Do know what percent brine that works out to be?

Super hot sauce recipe! 🌶🍏 😍 This looks like something I could make at home! 😊 Big thumbs up from me 👍 and a new subscriber for your channel! 💛 I look forward to seeing more of your great food videos! 😀🧡

Interested in trying this with the apple in there.

So I already fermented lemon drop peppers and no apples can i just use cooked apples and add ?

I started this recipe Saturday afternoon and was surprised how fast it was bubbling.

Well I made this and just blended it after 2 week of being fermented. I have to say everything looked good when I opened the jar but after I blended it I did not like the taste at all. Wasn’t at all hot. Tasted like it had way too much vinegar in it. So I will do it over but only ferment for a week and I will put a few hotter peppers with the jalapeños. I was so Disapointed wanted it to taste good. But I will have to say this was the first time I fermented right. Think because I found out I can’t use tap water, I used filter water. I will try try again. Lol

Ooo! I am a wuss to spicyness but I will have to try this! BTW- I hope you guys are writing a book! (Hint hint nudge nudge!) 🤩📖

I just made this ferment last night... now we wait... :-)

Where can I find a bottle brush like the one you use in your sanitization video? All the brushes that I find on Amazon, Walmart, etc., have bristles that are thin/narrow and not wide/large enough to clean the sides inside the bottles. Do you know of a website that would sell larger bottle brushes? Thanks!

wow 6 days is barely enough time to get the ferment started! Most places like Tabasco let it go for 3 to 5 years to develop full flavor. I don't think most will let it go that long, but 4 to 6 weeks is my minimum to get the flavor of and the beginnings of a well aged sauce. For sauces that I am making for serious sauce lovers in my circle of friends and family it let it go for at least 10 to 12 months!!!! That way I get to around a PH of 3.2 or there about and have a shelf stable bottled sauce.

does anyone know where you can buy those jars and weights in the UK? this sauce looks amazing

Hey guys! One of my recent hot sauces (Jalapeno and Mango) did not turn out that hot and also a bit vinegary. Is there a way to fix it ? Should i put it on a sauce pan and add dry chilies or extra seasoning? Can i add more chilies to it without fermenting them?

Have you ever tried 60 day ferment?

Hey guys! First time watching your videos. Im just curious to why you dont use vinegar to this recipe?

The more "scienecy" way is to weight the material + the amount of water it takes to cover, convert to grams, multiple by 2% (0.02) and add that amount of salt to the water / dissolve, then pour on material to be fermented.

Just got a new hobby

Hello would this affect gout? Or inflammation. Thanks

Nice, but there's a bit of misinformation here. Perhaps it was intentional for simplicity of the video, but ignorance is also how people end up accidentally making poison. Lactic Acid is not "Vinegar", it is created by lacto bacteria fermenting sugars in an anaerobic environment (without oxygen). Vinegar is Acetic Acid, which is produced by aceto bacteria fermenting ethanol/alcohol (usually wine) in an aerobic environment (in the presence of oxygen). [And of course wine is produced when yeast ferments sugars in an anaerobic environment.] They're both acids, and they're both used in hot sauces, but Vinegar is not what's being created in this ferment. Also considering you only fermented a week and chose not to pasteurize after, your sauce will continue to ferment inside their bottles which could lead to them exploding. Under normal conditions it takes about 2-3weeks for a ferment to actually come to a finish. If you let it go past that, the bacteria will begin to die off and the brine will even clear up (and then an aging process begins). If you're not letting your ferment finish, and you're not pasteurizing it, then at the very least add vinegar when you blend. If the pH doesn't go below 4.5, you're inviting botulism. And especially if you're not refrigerating, you should get the pH down to around 3.5 to prevent mold/fungal growth.

Great video. Do you guys make a cayene fermented red hot sauce?

So question - Boiling the hot sauce would kill the fermentation culture making it shelf stable but does boiling change the taste?

you should let it ferment minimum 3 weeks, longer it sits flavor develops

Wondering why you don't chop each ingredient into smaller chunks. Thanks.

Have you guys ever made wine?

Can you add vinegar to this? if so how much should you add?

Could you not pasteurize and seal

can you ferment canned carrots and unsweetened canned pineapple chunks in fermentation with hot peppers?

If I'm fermenting a sauce with apples in it, I'm thinking "Why am I using plain water for the brine, when I could toss an apple into the Vitamix (600 g to 60 ml water, per Vitamix website) and use apple juice instead?" I mean, the damn thing is sitting right there. :) :) :)

should always weigh salt versus measure. course, fine , kosher and seasalt all with be different.

grrrrrrreeeeeeeeaaaaaatttttttt

I love apples love apples but I hate sweet hot sauce

The best is....You do not boil anything....Great !

Urbs?

where did yall move from? you aint from Florida.....

Great recipe guys… but vinegar is acetic acid. Lactic acid builds up in the muscles of athletes!

Can’t use salt with iodine, much like table salt.

Instead of apples I added mango

Some leftist group or Antifa.

Using the terms, "jalapeno", and, "Hot" in the same sentence is dishonest.