I started this today with my red jalapeños and through in a few Giant Marconi peppers to cool it down a bit. I had over 100 pepper plants this year; I’ve been dehydrating, freezing, making fermented salsas and grind dried peppers for chili powder. Biggest harvest yet. Picked 23 lbs of jalapeños last week. I take Luke seriously when he says “go big”.
Thanks to your inspiration I finished making my first ever batches of hot sauce today. I am glad you mentioned to keep the red peppers separate from the green, because the red sauce has such a beautiful color! Although all I had were jalapeños and I was worried about the heat, the finished product is about only a little hotter than medium. I am very pleased!
In addition to what others said about dehydrating the leftover pulp, you can also make chili salt by mixing the pulp with sea salt (or other quality salt of your choice) and dry it out 🙂
Another way to cut the heat is to add some onion and way more garlic to the mix. We did this with a non-fermented hot sauce; our added vinegar was half white vinegar and half apple cider vinegar. Final product was at most medium in heat, but excellent flavor with some complexity.
I love making my own hot sauce. That pulp and stuff you drained out is good stuff, too! I dehydrate it and powder it up for a spice that I can add to food when I'm cooking. It's a great seasoning to add a little bit of heat to chili or other savory dish.
Sweet. I made my first fermented hot sauce this year from mutated chara pita chilies. I gave it a prik name pla flavour (thai) by adding garlic and ginger as well as a dash of fish sauce. Turned out great and very hot.
I got Joe Parker seeds from you and they are such beautiful peppers but I had no idea what I was gonna do with them. Thanks for the video, def making this!!
We have grown bird eye peppers for years. They grow native here in Texas. Mostly in the southern half of the state. But they do well all over. And will over winter for years.
im doing this as well with my habenaros. but i fermented a carrot and and a couple of cinnamon sticks as well with it. im also going to ferment some garlic and honey together, and once they are done mix them to make my hot sauce.
Got some orange cayenne peppers about to finish ripening and plan on using them to make a sauce for the first time. Thanks for the simple method, just have to figure out what extras I want to add to it
Great video! I have a 50lb box of each Anaheim, Jalapeno and serrano peppers from my garden to make into hot sauce (Anaheims I roast then ferment like hot sauce with shallots and sweet onions for a really nice not-hot sauce) tomorrow. Butchering a pig today.
I made a fermented nah last summer using all kinds of peppers garlic and onion. Distilled water and non iodized salt. It was so good! No vinegar, yet it tasted like it had a little. I am assuming it was the acetic acid from ferment. I made several gallons of it this year but only had a few jalapenos and mostly red and orange bells. I added garlic and onions. Typed a few of with organic home grown grape leaves and thick onion slices. Made a few variations with ground smoked cow horn peppers and a quart with cilantro. I don't stain mine. May try that and dehydrate the pulp. I just use as a relish on lots of things i eat. Going to try to grow more hotter peppers this year. I am totally hooked! Can't stop once I get started. I am wondering about the reason you are vinegar though. Didn't what I made concoct it's own vinegar?
I got a bunch of habanero peppers at the last market day here, and they are currently fermenting. This is the first time I’ve tried fermenting anything (on purpose) and I’m excited to see how it will taste as a hot sauce.
Lol, I often don't use gloves 😊bad idea, for sure. I'm waiting for my peppers to get red. I figure I have at least 50 Serrano peppers alone. I wanting to make my own fermented pepper sauce. Thanks, Luke, by the way most of my peppers are from migardener 😊 some were gifts for mothers day 😀 Beautiful Luke well done!!!!
Great video! I am wondering what you could add to the really hot sauce and tame it a little. That would also make it go farther. I like spicy but not when it melts my tongue.
I’ve got some going now! Hot and sweet peppers with pineapple and a few small tomatoes! Might blend it up tomorrow morning with a little homemade tomato vinegar!
Hey Luke, the pepper pulp that you sieved before bottling, would you consider dumping it back into the brine to spice up your chicken Barbecue? Or is the brine spicy enough?
Im just waiting for my tabasco peppers to ripen up. My purple cayenne peppers were very prolific and delicious once they turned red. Ill give this a try for sure. I was also pleasantly surprised at the delicious flavors from my pasilla bajio and habanaro peppers all grown from Migardner seeds.
I've got a batch fermenting away right now. Sweet onion, carrots, garlic, and....ghost peppers 😮 We got _so many_ ghost peppers this year. I've given them away, sold them, dried them, made sauces, and they just won't stop. I didn't even think that plant was going to make it, because it got sunburned and I had to cut it back to basically a little twig. It came back with a vengeance. It's dominating a 4x3 raised bed. It's produced well over 100 peppers. I have been very careful to not touch my....eyes 😂
I pull out the seeds and ribs before I ferment. And rinse. Just stick it in a blender and add apple cider vinegar till to it liquifies. I don't run it through a sieve. NEVER understood the sieve part, unless you left the seeds in.
have been making mine for a couple of years, I don't add the vinegar but I do keep it in the fridge, the fermentation adds a lot of that vinegar flavor
You can also use food grade PH test strips, or the electronic type, so if the PH is below 4 after fermenting, you don’t need to add any vinegar. Mine always read as 3.5, or even a little lower, and it’s been shelf stable for up to a year without any vinegar, or being pasteurized. I’m sure it would last even longer, the bottles just never last more than a year 😄
Hi from northwest Florida! I really enjoyed the video! I love spicy sauces from homegrown peppers, and especially shelf stable recipes! I ferment loads of veggies but haven't actually done that with just chiles, so I need to try this recipe.
That is cool! I've never used brine or fermented my peppers to make hot sauce but will give this a try. Can it be fermented and stored in mason jars? I make a medium spicy Salsa Verde with half raw and half broiled ingredients. I have a jar that has kept well in the refrigerator now that I've been eating off of for about 2 months.
congrats,, I feel equally proud of myself for growing my own supply of high THC marihuana this year. 33rd year smoking it and my 1st year growing my own. I learned the basics from you and applied them to my own herb.... its legal here
really want to try this. Do you have the measurements you used for the peppers? how many peppers & how much water/vinegar did you use? Anxious to try it. I have cayenne, habs and jalapenos so want to try this. Looks really good.
Mine is fermenting right now. My first time. Edit: blew up in the fridge after the ferment. Hot sauce everywhere. The flavor though...... the bee's knees
Luke is it necessary to add the vinegar and brine, for safety? I made some and it’s amazing, but now I am noticing it is separating. Like home canned tomatoes. The sauce is separate from the liquid at the bottom. Help?
Great Video. Do you have a ratio of what to what with your peppers? Im on my way to the website to order some of them peppers you mention! Im going to do this for Christmas Gifts also!
If you don't have a weight that is appropriate for your size of container, you can put some dried beans in a ziplock baggie, squeeze out the air and use that as a weight.
Taking out or putting contacts in after cutting peppers is not fun, ask me how I know. Thank you for this one, I had a bounty harvest of hot peppers that I totally want some killer hot sauce! I have tons of serrano peppers!
@@MIgardener Will last longer too sealed up and vinegar lasts a looong time in it. Can't recall if I water or pressure canned it. I've been canning 30 years, make alot of things so keep referring to my canning books.
The stuff on the bottom is dead yeast Why add vinegar? The brine has about the same PH, If you find a layer of white fuzz on top. It is called Kahm yeast and safe to stir in. Found in air, It grows on peppers when exposed to oxygen. A proper airlock will prevent. Ideally you only want the CO2, tgat is byproduct of fermentation, in the container. fermentation process
I would love to make this but: Having trouble wrapping my head around the brine solution measurements. 3-1/2% in weight just doesn’t compute to me. I mean, in ounces or cups - how much water? And as for the salt, what kind of salt and how many cups of that(salt)? And if the brine has to be by weight, how much water weight, and how much salt weight? AND, do you just keep mixing small batches of brine to cover the amount of peppers you’re planning to process?
I have not made this sauce and I am not sure I have got it right out whether I can explain it well. But, I think that after you have put your peppers in a jar, based on the capacity of the jar one can figure out approximately how many oz of water may be required to make the brine. Weigh the water and add the corresponding weight of salt.
