How to make a tomatillo hot sauce - fermentation 

1000% agree with the notebook...my sauces improve, but my memory doesn't LOL

We love hot sauce! This one looks tasty.

Great looking sauce

Great video!!! Thanks for sharing.

I did a my own version of this on my first go. I have such a crappy blender that it was not a sauce. hahaha some of the best salsa I have ever made

Nice il be doing sumtin like this ....thank u

I’m new to fermenting hot sauce and researched a lot of your content before starting and your videos were super helpful! My Carolina reaper sauce, ghost pepper sauce, and habanero peach sauce turned out great! But my Verde ones ended up tasting SO acidic and sour with almost no heat at all especially after putting in the vinegar. I used jalapeños, serranos, an onion, garlic, cilantro, and pepper corns. And used some white vinegar to bring the ph level down. I wonder if there was something I may have done wrong to make the flavor so sour! I fermented it for 3 weeks, should I have gone longer? Too much tomatillos maybe? Or is this sauce supposed to be on the sour side.

Curious about those green fermenting lids. Mind sharing where they're from, and if you're happy with em?

Hi. Great channel!! Is there somewhere that shows the ingredient quantities used in each jar? I'm very new to fermenting. Thanks for any help!

Awesome Job John! This video is looking legit😁

Wonder what it would tastle like if you charred the Tomatillo's/Jalapenos. Looks fantastic!

Have you ever used leafy greens in your fermentation? Like a collard green or a grape leaf, scallion or something similar that you'd traditionally see in a pickling?

I need to get a new blender, what would you suggest. I watch your videos ans know that you know your stuff. Suggestion would be appreciated.

Looks awesome! Is there a reason you didn't mix the jalapenos with the other ingredients to ferment in the same jar?

Do you have a recipe/video for making your jalapeno mash? It's my first attempt at making hot sauce, so I may need to add more jalapenos. Love your videos, thanks!

can i use green tomatoes instead of tomatillos?? I have a bunch in the garden and if I get a frost they are done!

Is washing & sanitizing in the dishwasher a safe method?

Before packing do you have to remove any air or just make sure that the acidity it at range 3-4 if the acidity is higher than 3-4 what’s best to drop the acidity?

If the ferment has mellowed out too much could you add a few fresh jalapeños into it for spice instead of the jalapeño mash or would that ruin the flavor?

I have watched several videos, do you put yeast in the fermenting jars ?

if that is still fermenting, won't it turn into a "Big Tom Bomb" once it's opened? would it be better to pasteurize it first to keep it safe?

Where do you get your chili fruits from?

Have you even fermented canned Tomatillos? Is it worth a shot?

....kinda worrisome that you were actually expecting 5 for a Ph....are you not concerned with botulism?

Skip the jalapeno use serranos