How to Make Pineapple Habanero Hot Sauce | Homemade Fermented Hot Sauce Recipe | FarmSteady

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Pineapple habanero fermented hot sauce is bright, tangy, tropical and searingly spicy. So if the hotter the better, then this recipe is for you. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes really good hot sauces so tasty. In this video Erica from FarmSteady shows you how to make lacto-fermented pineapple habanero hot sauce at home.
Recipe with variations linked below.
IN THIS VIDEO:
• Recipe: Fermented Pineapple Habanero Hot Sauce farmsteady.com/field-guide/re...
• Fermented Hot Sauce Kit farmsteady.com/shop/hot-sauce...
KEEP IN TOUCH:
• RU-vid: ru-vid.com?sub_co...
• INSTAGRAM: / farmsteady
• FACEBOOK: / farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com

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Опубликовано:

2 июл 2024

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Комментарии : 307

@bbqfisherman6987 3 года назад

I found a jar of this in my fridge from a batch that I made about 6 months ago. It looks, smells and taste good still. I ate some yesterday and today. Just wanted to let others know that this ferment keeps well, it was a pleasant surprise to find. Happy fermenting. 😊

@FarmSteady 3 года назад

Awesome! So glad you're enjoying.

@countdrugula1 Год назад

You should be checking pH of lactoferments, anything below 3pH is shelf stable for at least a year and doesn't need refrigeration. This video misses a lot of important info about lacto ferments.

@ternanscott3118 4 года назад

Alrighty! I doubled the recipe and let it ferment near my fireplace for two weeks, pretty much 63 in my house mostly. I was worried the color was fading so I called it at two weeks. I left all the seeds and membranes. Whole pineapple double peppers. It's hot, its delicious, the balance of sweet, fermantation funk and heat is amazing. Its screams pork or chicken, but spicey fried tofu too. Thank you. It's a success! 👍👍

@FarmSteady 4 года назад

That's wonderful!!! Enjoy (on all those things, in front of the fireplace)

@hippydippy 4 года назад

Can't wait to try this. I have a slew of Hab's about ready to go! Thanks.

@FarmSteady 4 года назад

Awesome!! We had a great pepper growing season this year (and really, home-grown, home-made hot sauce wins it all)

@JJ-hi2jr Год назад

I feel enchanted listening to this background music

@FarmSteady Год назад

Hope you enjoyed it - thanks for watching!

@kyb433 3 года назад

Love your videos! Keep them coming

@FarmSteady 3 года назад

Thank you! :)

@gagetaylor9764 3 года назад

0 no koi opp

@stangodbey4789 4 года назад

Just recently found your channel and I'm sooooo hooked!

@FarmSteady 4 года назад

Thank you so much 💕

@billkaline1487 4 года назад

Very informative, many thanks!

@FarmSteady 4 года назад

Thank you!!

@gazzabyerun9556 3 года назад

Love hot sauces, going to have to try this one, new to you're channel, recommend by youtube.

@FarmSteady 3 года назад

Welcome! Let us know how it goes :)

@Petmyhead 3 года назад

I'm finally going to be making this recipe in a few weeks with the peppers I've grown. I'm sure it's very great

@FarmSteady 3 года назад

Yaayy!

@ErnChildofJesus 4 года назад

Excellent video.. thank you

@FarmSteady 2 года назад

Glad you liked it!

@hermanblinkhoven1856 Год назад

Thank you, Erica, for all the great videos. I followed this one with just one change - used just two habanero peppers. The result of my ferment was still very hot, but it had also lost all its pineapple fruitiness. Would a shorter fermentation leave more of the sugar. And would a sweeter result be as stable? Thanks

@neitzert 3 года назад

ooh i am going to make this FIRE-SMOOTHY!

@FarmSteady 3 года назад

Let us know how it turns out! 😍

@TheLeyaKa 9 месяцев назад

Thank you Erica for inspiration and great recipe, just got my hands on beautiful red and chocolate habaneros, gonna follow your recipe with red ones and make same version with chocolate habanero just using another fruit, maybe nashi asian pears…

@FarmSteady 3 месяца назад

Please tell us how this turned out! It sounds delicious!

@pucci_seq636 Год назад

Great video. Great Narration

@FarmSteady Год назад

Thank you! We're so glad you enjoyed it.

@zachbrown3872 2 года назад

Looks yummy! I’ll be adding mangos and cilantro to mine :)

@FarmSteady 2 года назад

That sounds sooo good!

@chronicon5616 Год назад

I've made this twice so far. It's now my favorite.

@FarmSteady Год назад

Amazing! We're so glad you love it.

@j.craighood5554 4 года назад

I just found your channel and I'm ready to make the Pineapple Habanero Hot Sauce. It looks great. I'll come back with an update in about 2 weeks.

@FarmSteady 4 года назад

Yayyy!!! Can’t wait to hear how much you love it 😍

@T_D_ 4 года назад

I made this and it was excellent. Nice heat and incredible flavor 👍

@FarmSteady 4 года назад

Yay!!! I just finished off my last bottle and need to make another batch!

@RandhirSingh-tu2wo 3 года назад

I made this hot sauce. It is really very tasty. Thanks a lot Erica.

@FarmSteady 3 года назад

So glad you liked it!! 🔥🌶🥰

@sparkymark68 Год назад

Interesting, thanks. I do something similar, minus the water, in a food vacuum bag, via a blend in a food processor before the bag. I find it's a lot less grief. I've also tried it with some smoked peppers. Delicious!

@FarmSteady Год назад

Very cool! Thanks for sharing and for watching!

@markscott529 5 лет назад

Great video.

@FarmSteady 5 лет назад

Thank you so much!!!

@bbqfisherman6987 4 года назад

This looks like a delicious hot sauce recipe. Can't wait to try. Thanks.

@FarmSteady 4 года назад

It's so good! Keep us posted on your batch!

@bbqfisherman6987 4 года назад

I blended up my batch last night after fermenting for 2 wks and it came out delicious. The smell reminds me of sweet and spicy chinese food, which I love. I think this will be good on just about anything. Can't wait to try your chile and garlic sauce. How would you go about using the remaining fermented liquid as a marinade? I would think you may want to dilute it with another marinade. Thanks.

@GtaRockt 2 года назад

I just followed this recipe (Used different peppers though, since my store didn't have habaneros) and can't wait to try it in a couple of weeks :) Hopefully I did everything right and there will be no mold.

@FarmSteady 2 года назад

Awesome! We hope you enjoy it :)

@seekdrygoods7473 5 лет назад

Can’t wait to try this one! Love sweet and spice ❤️🍍🌶

@FarmSteady 5 лет назад

Awesome! Let us know how your batch comes out! We're obsessed with this one!

@parkermekhi4728 2 года назад

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@estebanalexis5492 2 года назад

@Parker Mekhi Instablaster =)

@parkermekhi4728 2 года назад

@Esteban Alexis Thanks for your reply. I got to the site thru google and I'm in the hacking process atm. Seems to take quite some time so I will get back to you later with my results.

@parkermekhi4728 2 года назад

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@ErnChildofJesus 4 года назад

I will definitely try this out and let you know how it turns out. God Bless

@FarmSteady 2 года назад

Please do!

@Randybutternubz 2 года назад

I made some of this and it’s my favorite sauce to put on tacos and wings

@FarmSteady 2 года назад

We're so glad to hear! Be sure to check out our other hot sauce recipes if you enjoyed this one!

@farpointstation 4 года назад

Excellent music, great video

@FarmSteady 4 года назад

Awww. Thanks!! Glad you liked it.

@maxheard 4 года назад

FarmSteady Artist/track title please

@mataio666 4 года назад

Nothing says sliced finger like a dull knife

@FarmSteady 4 года назад

Agreed. And they have been sharpened since!

@johnathanraye5346 3 года назад

LoL, you saw that too.

@robertlangley258 Год назад

mataio66_ you and Johnathan deserve each other. A wonderful recipe and video and all you two came away with were a pet peeve (also very true) and a hopeful chance to feel important at someone else’s expense. I bet when your significant other goes thru the newspaper or your favorite magazine and leaves them folded backwards both of you have to self medicate. Take it easy, smell the roses and enjoy other people. You’ll live longer. 😉p.s. I used to be the same way and can tell you, it stresses your heart and makes you age faster I think.

@mataio666 Год назад

@@johnathanraye5346 Aww thanks sweetie-pie! I know one day you'll get that social justice badge from the boy scouts. Until then, keep your eye out for dull knives BRO

@broadwaywes Год назад

I’m so glad we made sure they were aware 😂😂😂

@1964JEDAGI Год назад

I was wondering about purchasing your fermentation weights. I don't need the whole kit. I've got all that but I like the design of your weights

@FarmSteady Год назад

Unfortunately, we do not sell the fermentation weights individually. The weight, jar, and airlock are sold as a package - but it's a really great kit if you're looking for a new one! There may be something around the house that you can DIY into a weight in the meantime.

@karlysims9126 4 года назад

Looks really yummy. Going to give it a try. Perhaps lighten up the music in the future. It is like a strobe light to my ears.

@FarmSteady 4 года назад

Noted! And have changed the music to be less intrusive in newer videos!

@0xelfeR 3 года назад

hello Erica, thanks for the video, well made and amazing recipe, just one note, please include the metric system it's so much easier and smart

@FarmSteady 3 года назад

So glad you enjoyed and thanks for the feedback ☺️

@cathygold5566 5 месяцев назад

Getting ready to make this it looks delicious. The link for the recipe says to add a sweet bell pepper, but the video does not show you adding one. Curious as to what you did.

@FarmSteady 3 месяца назад

I just did it super quick (around the 5:50 mark) - and here is a link to the written recipe if that is helpful! farmsteady.com/blogs/field-guide/recipe-fermented-pineapple-habanero-hot-sauce

@frankv7152 4 года назад

Hi Erica, loved this video. I’m going to try this recipe with my Carolina Reaper plants I have started from seed. I love my lacto-fermented hot sauces and this one looks amazing.

@FarmSteady 4 года назад

That sounds amazing! I grew reapers this year but not enough for a full batch but I've snuck them into a couple different batches to up the heat.

@FrankiesFire 4 года назад

Almost summer here in Australia, I have 95 plants with 65 different varieties including habaneros, can’t wait to try this recipe!

@terryscott3874 4 года назад

Take as much time as you want to tell us how to make hot sauce I can watch you all day. I making this recipe but I'm leaving the seeds and membranes in. I normally use a ghost pepper hot sauce so I want something that's hot but flavorful I may have to up the pineapple in order to get that balance between heat and citrus but that's ok.

@FarmSteady 4 года назад

Thank you!! Let me know how you batch turns out!

@terryscott3874 4 года назад

@@FarmSteady the hot sauce is hot but delicious. I'm making Tapacha now, fermented honey garlic is next.

@jefferyformosa1448 2 года назад

Hi thanks for sharing your recipe,just wondering if you get bubbling through the air lock as you do in wine making . Cheers Jeff

@FarmSteady 2 года назад

Hi there! Yes there will be some bubbling through the airlock due to the nature of fermentation!

@1964JEDAGI Год назад

Good variety of recipes you have. I plan on trying a few of them. I'm also fascinated by the lady doing the videos. She's beautiful.

@FarmSteady Год назад

Thank you so much. Let us know how it goes!

@chrisbond7536 3 года назад

I’ve seen other videos where they simmer the final blended hot sauce for 15min. Is that necessary? Thanks. Will be my first try this weekend

@jurgenweimuller944 3 года назад

Simmering the fermented sauce for about 10 minutes at low heat kills the lactobacillus. This is done because it continues producing CO2. If you have a sealed bottle full of fermented sauce with active lactobacillus in your fridge/shelf for several weeks, it might explode when opened.

@onetwocue 3 года назад

I simmer mines at the end because I usually can it. I get my liquid up to a boil for 20 minutes, turn it off and ladle the liquid into canning jars. The heat helps to seal the lids.

@FarmSteady 2 года назад

Not necessary! We don't simmer our blended hot sauce and it turns out tasty as ever!

@bthor22 4 года назад

Thinking about trying this but maybe doing pinapple and mango and a few ghost peppers

@FarmSteady 4 года назад

Yesss!!

@AsanoSama 4 года назад

Great video! What is the reasoning for adding white vinegar? Is it just for sour taste? or is there other practical reasons such as affecting the bacteria / sauce consistency / shelf life / etc

@FarmSteady 4 года назад

Good question. Adding vinegar lowers the pH of the hot sauce and increases the shelf life of the finished hot sauce.

@CRLSMORA 4 года назад

@@FarmSteady how much is the shelf life?

@crystalzlotnicki7361 4 года назад

Hi! Very excited to make this recipe. How much hot sauce does this make? I want to make sure I have enough bottles. Thank you!

@FarmSteady 4 года назад

Hi Crystal. Thank so much for watching! The final yield depending on how much vinegar you add to blend but should be around 40-48 ounces.

@Moe-ph4rp 4 года назад

Nice

@FarmSteady 4 года назад

Thanks for watching!!

@jamestompkins9545 3 года назад

I'd love to see how to do fermented blueberry hot sauce

@FarmSteady 3 года назад

Ooh, great idea! 🙌

@KortKramer 4 года назад

Great recipe, thanks. And yes, gotta have those gloves if you don't want your hands to burn for days afterwards.

@FarmSteady 4 года назад

So true!!!

@kimtaeyoung7483 3 года назад

Is adding the brine a must at the blending stage? To make the sauce thicker can I leave out the brine at the blending stage?

@FarmSteady 3 года назад

We only add 1 cup of the brine for flavor and for preservation. It should be plenty thick and you could add less vinegar at this stage. You can find the full recipe here: farmsteady.com/field-guide/recipe-fermented-pineapple-habanero-hot-sauce :)

@alegomso 4 года назад

Did you measure the sauce pH by any chance? Also, on a scale from 1-10, considering the pineapple was fermented, how sweet was the final product? This is great content, thanks for sharing!

@FarmSteady 4 года назад

Fermenting the pineapple takes a lot of the sweetness out, but still leaves the fruit flavor (we'd say a 3 or 4 on a scale from 1-10). pH finishes under 3.5.

@alegomso 4 года назад

@@FarmSteady That's awesome! I'll try this recipe for sure. Thanks!

@anupamavuppala9696 11 месяцев назад

Can we ferment in ordinary jar which doesn’t have airlock plz help Tnq 🙏🙏

@nitegoat1369 2 года назад

Can you please tell me which brand of glass weights you’re using in this video? I need a set of 4 flat glass wide mouth weights, which have a hole in the center. I can’t find them anywhere. All I can find are solid flat weights, or glass weights with handles, which will most likely interfere with my airlocks. Thank you.

@FarmSteady 2 года назад

We make these glass weights! They're included in all of our fermentation kits: farmsteady.com/shop?category=Fermentation+Kits

@nitegoat1369 2 года назад

@@FarmSteady Unfortunately I just need the glass weights, as I already have everything else I need for my fermentation. It appears you do not sell just the weights separately.

@FarmSteady 2 года назад

@@nitegoat1369 Yeah, the weight, jar, and airlock are sold as a package, but it's a really great kit if you're looking for a new one! There may be something around the house that you can DIY into a weight in the meantime.

@JPete30 4 года назад

Looks good. Question: What is the advantage of fermenting the peppers and other fruits and veg in the brine as opposed to making it into a mash (blending and salting everything together without the water) and fermenting that? Just curious, most ferments on youtube use this sort of ferment approach. Cheers.

@FarmSteady 4 года назад

Great question! If you're doing a pepper mash there will likely be some mold at the top where there is contact with air (everything under that layer is still totally fine). Keeping the peppers in large chunks makes it easier to use a weight and keep them under the brine where there is no chance for mold to develop.

@nitegoat1369 2 года назад

@@FarmSteady What brand weights do you use? I like that the ones you use are flat, yet have a hole in the center for allowing brine to enter, and to aid in removal of the weights. I can’t find any like the ones you used in this video. Thank you.

@biddibee3526 2 года назад

First I want to say this looks delicious. Thank u. I’d like to encourage you to get a good sharp knife.

@FarmSteady 2 года назад

We will definitely look into it! Thanks!

@iamerror5751 2 года назад

This music is BANANAS.

@FarmSteady 2 года назад

We toned it down a bit in our newer videos :)

@iamerror5751 2 года назад

@@FarmSteady No! I want to know what it is!

@markhall7646 4 года назад

This sounds "molto explosivo"...

@FarmSteady 4 года назад

Well it sure is tasty.

@SuperDOCK91 4 года назад

What if I add the pineapple after the peppers are done fermenting as I blend it? Pineapple has a pH of about 3.5. I wonder if the sugar will make it less shelf stable even with the vinegar.

@FarmSteady 4 года назад

The added sugar would make it spoil faster. When you ferment the pineapple those sugars get converted.

@iren6354 4 года назад

Hi! I puree my habanero pepper adding white vinegar. I put it in the fridge for future use. How long will it last?

@FarmSteady 4 года назад

Awesome! It will keep in the fridge for at least two months and usually longer.

@iren6354 4 года назад

@@FarmSteady thanks!

@krisbalverde5814 Год назад

I made this hot sauce but added some garlic and fermented it to a little over 3 weeks. It turned out good, but a bit yeasty. I think the pineapples (they were very sweet golden, Hawaiian) had turned to alcohol a bit, tasting like Tapache. I’m hoping chilling it would offset the yeasty flavor. Other suggestions?

@FarmSteady Год назад

Thanks for watching and trying out the recipe! Perhaps it was how it was transferred and blended? When dealing with fruit ferments, there is sometimes a fine layer of yeast at the bottom of the fermenter. We often use a slotted spoon to scoop out the fermented ingredients before blending to leave that yeast behind. Hopefully that helps!

@j.p.alanis3207 4 года назад

Hi - how big is your fermentation jar here?

@FarmSteady 4 года назад

Hi! We use a half gallon jar for most of our ferments. You can check out the exact kit here: farmsteady.com/shop/?category=Fermentation+Kits

@elliotknight4487 4 года назад

I love pineapple but am wanting something without as much heat as habanero. Can you suggest another chilli to mix with the pineapple?

@FarmSteady 4 года назад

Good question. Fresno peppers will be a perfect substitution. They’re quite flavorful with a spice level closer to a jalapeño.

@DavidSimchock 2 года назад

Grow habanada peppers. They’re supposed to have the habañero flavor but without the heat (though I’ve never personally grown or tried them myself as I like a bit of heat).

@deadlysharts7742 Год назад

You should pasteurize before bottling. Pop it on the stove for about 15-20 minutes to be sure fermentation stops. Sometimes the vinegar doesn’t kill it and bottles explode. Also, xantham gum during blending helps thicken the sauce just in case it comes out a little too thin. Don’t use much, less than 1/8 tsp at a time, and only add it while your blender is running

@mn7486 Год назад

You can just put it in the fridge to stop the fermentation. The pasteurization will kill all the good probiotics, and so will the vinegar, so if you want a hot sauce that is not just tasty but also good for you skip the vinegar and do not pasteurize.

@FarmSteady Год назад

Thanks for the tips!

@89shakedown 3 года назад

Whats the difference in discarding the seeds or keep them in? I know the heat factor but will it still have heat without the seeds?

@FarmSteady 3 года назад

Definitely will be spicy without the seeds! We like to remove them since it will ultimately be blended up into a sauce.

@markbsb7176 2 года назад

Seeds are not hot. The placenta is where the heat is at. I only keep the seeds if I am using it for more plants.

@blumeyc 4 года назад

Would it be okay to add rice flour or corn starch at the end to thicken the sauce a little?

@FarmSteady 4 года назад

I haven’t tried it but am curious! I was going to try chia seeds as a thickener.

@yatogami2919 4 года назад

@@FarmSteady how did the chia seeds turn out?

@davejuhasz5291 4 года назад

Im gonna try this , but im making mine a bit thicker that's a little to runny .

@FarmSteady 4 года назад

Awesome! I'm sure it will be great!

@reincarn8tion 3 года назад

The “ribbing” is the placenta. That’s where all the heat is!

@FarmSteady 3 года назад

Definitely keeping some of the heat!

@gassman55 3 года назад

where can I find the weight you used? A url woulds be appreciated. Is it glass?

@FarmSteady 3 года назад

It's our own custom designed glass weight. It's available with any of our fermentation kits that also come with a jug, lid, and airlock: farmsteady.com/shop?category=Fermentation+Kits

@estherherrera9085 3 года назад

Can you do this fermentation using mason jars?

@FarmSteady 3 года назад

When using a jar with a sealed lid you'll have to burp it somewhat frequently as to prevent a build up of too much gas. Check out our specialty fermentation kits with airlocks and weights here: farmsteady.com/shop/?category=Fermentation+Kits

@gcA158 Год назад

Can you pasteurize it once you are done blending?

@FarmSteady Год назад

You can absolutely pasteurize this (just follow safe canning practices) but it will kill all those gut-friendly bacteria - we store ours unpasteurized in the fridge and it lasts for months and months.

@AsanoSama 4 года назад

What would happen if I used slightly above 2% salt for the brine instead of 4.5%? You mentioned since the pineapple is really sweet adding more salt would slow down the ferment. Why do we want to slow it down?

@FarmSteady 4 года назад

You want to use at least a 3% brine with peppers. The higher salt can be helpful with a sugar-rich ferment so that the sugar doesn't quickly develop into alcohol.

@AsanoSama 4 года назад

@@FarmSteady wow thanks for the explanation. Makes total sense! Thank you

@TheMoo1995 4 года назад

Do you think Carolina chilli reapers will pair well with pineapple for a more spicier hot sauce?

@FarmSteady 4 года назад

YES! Although you probably just want to sub in a couple and not go full reaper on the recipe (unless you want it crazy hot)

@Wulfman321 4 года назад

Is it alright is I didn’t use all the brine? I may have had about a half cup remaining after I filled up my jar.

@Mr.Saephan503 4 года назад

Wulfman321 - I'm sure it fine as long as the jar is filled up.

@Wulfman321 4 года назад

Mr. Saephan- I just blended up the batch I had been fermenting for a couple of weeks. The smell was not very appetizing. I’m not sure if it was because it had gone bad due to lack of brine, or if it is just not the recipe for me. Either way, I tossed it and I am going to keep trying different hot sauce recipes.

@JasonEllingsworth 4 года назад

@@Wulfman321 Fermented fruit and vegetables generally don't smell appetizing. It is basically an edible form of decayed plant matter. Also habanero has quite a different smell compared to something like a traditional buffalo sauce

@FarmSteady 2 года назад

Totally fine! As long as everything is submerged under your fermentation weight :)

@hunterpowers6592 4 года назад

Could I do more pineapple? I love pineapple an want it to stand out more

@FarmSteady 4 года назад

Absolutely. You just want to make sure it's all submerged under the brine, the higher sugar content with pineapple means that it would spoil quickly if Ir's exposed to air.

@jamesfowler1486 3 года назад

What would adding more pineapple after fermentation do to the shelf life?

@FarmSteady 2 года назад

Adding the pineapple after fermentation means that the sugars don't ferment out, which will give you a sweeter hot sauce, but one that will spoil faster and should be stored refrigerated and used within a week.

@geraldinedepedro2972 5 лет назад

Por favor qual o peso das pimentas? Grata

@FarmSteady 2 года назад

Hi there! We use 15-20 habanero peppers & 1 sweet bell pepper!

@Gin81593 4 года назад

can I swap out the habanero for another red pepper? Or any pepper for that matter?

@FarmSteady 4 года назад

Absolutely! You can experiment with any chili peppers (or combo) we just like how the fruitiness of habaneros pairs with the pineapple.

@MrC_5150 4 года назад

How large was your fermenting jar?

@FarmSteady 4 года назад

We use a 1/2 gallon fermentation jar. You can find it in our kits here: farmsteady.com/shop/?category=Fermentation+Kits

@kelleycarter1239 4 года назад

Can you blend it together minus the vinegar & let it ferment from there? Seen some good hot sauce recipes that did that' but didnt have fruit in the recipe....just a question' not tryin to reinvent your recipe 😅

@FarmSteady 4 года назад

Totally - but when it's blended first you can't really keep it submerged and will get mold at the surface during fermentation. We prefer chunks because it's easier to weight and keep under the brine.

@kelleycarter1239 4 года назад

@@FarmSteady thanks so much! Thats why I like cooking & such.....its an experiment you get to eat afterwards! Lol 😆

@1timby Год назад

I got this kit & was concerned about the lid not really tightening well. Is this OK?

@FarmSteady 3 месяца назад

Totally! You don't want it super tight (otherwise the gases can crack the lid) - loosely on is totally fine.

@1timby 3 месяца назад

@@FarmSteady I thought that was what the evaopr lock was for?

@davidpinto6413 4 года назад

Do you have to remove the seeds? I like my food super hot, so I don’t want to remove the seeds. But wanted to see if there’s a reason to remove

@markzambelli 4 года назад

Removing the seeds and some seed-vanes reduces the fruits capsaicin a lot (rule of thumb is... flesh contains 1% to 5% capsaicin, seeds contain 5% to 20% of the capsaicin and the pithy, pale, seed-vanes that hold the seeds contains the absolute most capsaicin and can account for between 75% to 95% of the heat). Just using the flesh allows a ton of fruity flavour to shine through the burn. If you like heat then leave in as much of the vanes as you like. The seeds can lead to slight bitterness so it's your call leaving them in... few or all.

@FarmSteady 4 года назад

Thanks so much for the perfect answer!

@monkadelic13 4 года назад

the heat is in the seeds.

@adamdev9391 4 года назад

Can you just sieve the seeds out later? I like the heat, but not the taste of the actual seed.

@Rustie_za 4 года назад

@@monkadelic13 heat is not in the seeds, but rather in that whiteish membrane Seeds have heat but not nearly as much as that white inner membrane

@acesofgambit 3 года назад

Do i need to cook it if I want to store more time like for 6 months to 1 year?

@FarmSteady 2 года назад

No need to cook it! This recipe will keep refrigerated for at least 2 months.

@admcc56 5 лет назад

Can I shorten the 2 weeks fermentation to 1 week? I started the ferment, then realized I will be out of town when it is ready. Guess I could just leave it longer....

@FarmSteady 5 лет назад

Great question! With this one (especially because you are adding vinegar when blending) you can get away with a shorter fermentation but we like those naturally sour flavors that develop with the longer fermentation. And as long as everything is safely below the brine letting it go longer is great.

@JasonEllingsworth 4 года назад

Generally the longer the fermentation, the longer the shelf life. If you use hot sauce quickly, and refrigerate it after opening, you may not even notice that it had a short fermentation process. You might find it lacks some of the complexity of some of the fancy store bought sauces though, as they usually ferment for a month at least, to ensure the Ph level is low enough to not require as much vinegar in the final product.

@LateNightYinzer 3 года назад

At least 2 weeks is standard. My best sauces have been 6 weeks or more.

@bigolpancake9136 4 года назад

you just need to blink a tad bit more , but really excellent recipe

@FarmSteady 4 года назад

😂😉😂😉

@Queensveganlife 4 года назад

How long does this last in the fridge in just a regular hot sauce bottle?

@FarmSteady 4 года назад

Months and months! Watch for mold on the surface, but the acidity makes this one refrigerator-safe for quite a bit.

@estherherrera9085 3 года назад

How long does it last in the fridge? Can it be frozen?

@FarmSteady 3 года назад

This ferment will last in the fridge for several months! We wouldn't recommend freezing it.

@13keough 4 года назад

why do you always scoop out the peppers/onions/fruit from the fermenting jar before putting them in the blender? Could just dump it all in a colander or screen over a bowl and it would take 1/20th the amount of time. Also, I think a couple of dashes of cinnamon oil might be good to had while blending.

@FarmSteady 4 года назад

Great tips! The fishing around for peppers does lose it's fun :) I haven't used cinnamon oil but am very curious. Let me know if you give it a try!

@mollyfreiberg1122 5 лет назад

Super hot hot hot sauce!

@FarmSteady 5 лет назад

The best kind! 🌶🌶🌶

@jade8417 Год назад

May I know how long does this last?

@FarmSteady Год назад

Thanks for watching! Fermented hot sauce will keep refrigerated for at least 2 months.

@scrambledeg 4 года назад

Looks to me that you used kosher salt or at least some other salt other than table salt, and if that is the case you should mention that detail as there is a big difference between 2.5 TBL of kosher salt as compared to table salt.

@nefstead 4 года назад

Best to give salt measurements by weight to account for this!

@toddhildebrand 4 года назад

You say you add more salt to slow the fermentation because the pineapple is so sweet....could u please explain in more detail.....thanx

@FarmSteady 2 года назад

Great question! We add more salt because pineapple has a lot of natural sugar in it which likes to ferment very quickly. The additional salt helps slow down that process!

@tooslinamino 5 лет назад

Hi how do you stop the sugar in the pineapple from turning to alcohol?

@FarmSteady 5 лет назад

Some of the sugars may convert to alcohol, but it's not apparent, and you only use a cup of the brine when you blend.

@JasonEllingsworth 4 года назад

I would recommend immediately storing in the fridge after bottling, to cold shock the sauce and halt fermentation. If you want to avoid having to do this so that you can store it warm, you must pasteurize your sauce by heating it on a stove to above 160 degrees Fahrenheit for about 20 minutes, then immediately bottle it. The first method halts fermentation. The second method kills the bacteria that causes the fermentation process.

@junaspili 4 года назад

How long will it last? I mean shelf life

@FarmSteady 4 года назад

Great question! Fermented hot sauces keep for months refrigerated.

@jimyost2585 3 года назад

I love habaneros and pineapples but I'm allergic to both (they aggravate my scalp eczema and make it itch like hell for several hours). I wish I could eat that kind of sauce.

@FarmSteady 2 года назад

Oh no! So sorry to hear that. Luckily you can find a handful of our other tasty hot sauce recipes here: farmsteady.com/blogs/field-guide/tagged/hot-sauce

@geraldinedepedro2972 5 лет назад

Quanto de pimentão vermelho?

@FarmSteady 5 лет назад

15-20 peppers. Full recipe is here: farmsteady.com/field-guide/recipe-fermented-pineapple-habanero-hot-sauce

@hybrid4984 5 лет назад

can i ferment my chilli and then mix with fresh pineapple ( not fermented with pineapple )?

@FarmSteady 5 лет назад

Totally. You'll just want to use it a lot faster. Fermenting the pineapple converts a lot of the sugars, so adding it in fresh at the end will give you a sweeter sauce - but one that you'll want to enjoy fresh.

@FridaDanmo 4 года назад

I just tried out this recipe, but I think I made have made a mistake somewhere. It only tasted salty and spicy, with no sweetness or sign of pineapple, even though I think I added a bit more pineapple than you did. It tasted like I had dissolved chili powder in a mixture of brine and vinegar. I ended up throwing the whole batch out, as it wasn't edible. Any ideas where it might have gone wrong? I let it ferment for two weeks, and had some kahm yeast appear on top of the brine which I removed before blending.

@yatogami2919 4 года назад

The bacteria tend to consume all the sugar, you should add fresh fruit when blending.

@FridaDanmo 4 года назад

@@yatogami2919 I thought something like that might have happened. Should I still have fruit in with the chili when fermenting, and then scoop out the chilis alone and add to the blender with fresh fruit, or just ferment the chilis alone, and then add fruit when blending?

@yatogami2919 4 года назад

@@FridaDanmo Ferment with the fruit to allow the bacteria to thrive then add more fruit when blending for flavour.

@FarmSteady 4 года назад

The other comments are totally right. When you up the fruit before fermentation you're adding a lot more sugar which is going to speed up fermentation and ups the likelihood of wild yeast and not lactobacillus fermenting your hot sauce. This will lead it to taste thin, hot (like alcohol) and not get all the nuanced hot sauce tang you're going for.

@juice2620 2 года назад

My brine is thick and viscous. Is this ok?

@FarmSteady 2 года назад

That should be fine!

@BlueRose376 11 месяцев назад

Could you leave the seeds and membranes in?

@FarmSteady 3 месяца назад

Totally!

@charlier1977 4 года назад

I believe those are Scotch Bonnet peppers not Habaneros. Excellent pepper but a little hotter than a Hab. Also great video but like mentioned below the music is really off putting. Maybe a different track, but might also help to just turn down the volume a bit. But, your instruction and explanation are excellent.

@FarmSteady 2 года назад

Thank you for the feedback!

@christopheralan6327 Год назад

Better to use dry pineapple then rehydrate. Less pulpy

@JC-kw9wm 3 года назад

I'm not a fan of pineapple, what other fruit would you suggest as a substitute ??

@FarmSteady 3 года назад

For an alternate fruit hot sauce we would recommend these: Fermented Mango Habanero Hot Sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlRoxI8dojs.html Fermented Peach Hot Sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fG-OGGK_XWI.html

@onetwocue 3 года назад

There are so many other types of fruit you can use. Anything with a good acidity/sugar content. Cherries, Blackberries, Guava, Strawberries, Acerola, and the likes. I would avoid fruits like melons and bananas. You could even try asian pears or a very dry and sour cider type apple. So many options out there!

@crosisofborg5524 4 года назад

I put reaper sauce on my hamburger do habanero is a mild sauce.

@FarmSteady 4 года назад

We like really hot too, but have brought too many friends to tears not to give proper warning for habanero-level heat which is quite hot for most!

@biffjohnson7107 3 года назад

Crosis of Borg I cannot imagine what that feels like on the way out 🥺🥳

@davidwarden3269 4 года назад

Smoke them peppers first and onions or whatever ingredients you want. Save last brine. Put into next fermentation, two tbls. to two qrts. Speeds up the process

@FarmSteady 4 года назад

We just did a smoked poblano hot sauce! So good. Video coming soon!!

@dirtworm666 4 года назад

Wow, sweetheart, you NEED a knife sharpening, The most dangerous tool in the kitchen is a dull knife, good video, sub..

@FarmSteady 4 года назад

100% agree. And have had all my knives sharpened since :)

@tikkidaddy 4 года назад

Made mine with 2.5 pounds of whole habaneros, minus stems😄

@cabbage4254 4 года назад

Are you crazy? That’s so much heat! 🔥🔥🔥

@FarmSteady 4 года назад

Nice. That'll be spicy! Let us know how it comes out.

@tikkidaddy 4 года назад

@@FarmSteady indeed it is...I've eaten habs for years and one of these little jokers had a small stinger. It was about the size of a quarter so I ate it whole. Set my head on fire! The sauce is scrumptious!

@FarmSteady 4 года назад

@@tikkidaddy ahhhhh we make that mistake with peppers far. too often too