Homemade Lacto Fermented Ghost Pepper Hot Sauce Recipe | Smoked For Great Flavor

Try this sauce on my cast iron seared burger, SOOO GOOD! https://youtu.be/gsJf-_RXvDM
Ghost pepper hot sauce is soooo good! Especially a lacto fermented ghost pepper hot sauce recipe. Especially a lacto fermented, smoked ghost pepper hot sauce. It is HOT, sweet and smokey. The lacto fermentation process pulls a lot of great flavor from the peppers and the rest of the ingredients. What you end up with is a delicious hot sauce that is fully balanced, full of flavor. Homemade hot sauce is incredibly easy, this process takes some time. Which, the most difficult process of this entire project is the waiting part…

Happy Cooking!

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Hot sauce recipe:
9 ghost peppers
2 red bell peppers
9 cloves garlic
1 tsp caraway seeds
1 bay leaf
2 stems thyme
3 % brine

Here’s some kitchen equipment I use and/or recommend to get you started!

Cold smoke gun I used in the video
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Wood chips for smoke gun
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Mason jars
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Kitchen scale
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Fermentation weights
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Digital pH meter
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The Noma Guide To Fermentation Book
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Black nitrile gloves I use when cutting hot peppers!
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Metal mixing bowls set
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Immersion blender
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Fine mesh strainer
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Nutribullet
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Tongs
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Food Processor
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All right Babs for kick ass hot sauce there’s a shopping list if you can’t find ghost peppers or you don’t have ghost peppers substitute any kind of spice your pepper if you want Habaneros jalapenos tanos or just make a mild sauce you know what I mean for that

Kickass hot sauce these are going to lock to forment for 45 days now if you’re familiar with the process skip forward this is going to be something I go over rather quickly is for those newer people that come to the channel that aren’t aware of how this process

Works you know what I mean this is how do it there are many different ways that you can lacto ferment of course this is my preferred method it’s consistent it’s accurate and it’s easy to do right all right equipment that you need scale reason Gams empty mason jar I like to

Use filtered water you could use bottle springing water tap water has chlorine in it and it doesn’t really taste that great and some sort of a fermentation weight this is an empty baby food jar it’s glass you could also use a ziplock bag pulled water or just buy yourself a

Fermentation waight my preference on salt is fine sea salt no additives no you know what I mean dissolves the best in the water now let’s get started with the lacto fermentation process here’s our ingredients after rinsing the Peppers Under cold running water I’m going to cut them up starting with the bell

Pepper stand it upright and I’m just cutting the sections off of it there’s very minimal waste cutting the peppers up like this and then just giving the peppers a rough chop trying to keep them somewhat relatively similar in size and placing them into a mixing bowl I love

The flavor of a red bell pepper it’s going to add a nice sweet balance to the sauce the garlic cloves have just give them a quick smash on the coating board and remove the outer paperie layer and cut the root end off now before we do start handling the ghost peppers highly

Recommended that you wear rubber gloves with the ghost peppers all I’m going to do is rip the stems off of them once the stems are all removed just cut the peppers in half seed and placenta removal is optional after all the peppers get cut in half I do like to

Check the inside of the peppers so make sure that none of them are rotten and inspecting the seeds if any of them look suspect I scrape them out next step is the actual fermentation process itself so I grab an empty mason jar set it on a

Scale set it the GRS tear it or zero it out and add all of the Ingredients now once we have all the ingredients into the jar if you need to lightly smash all of them down into the jar just below the neck of the jar and fill the jar up with filtered water or bottle spring water like I’m using today

I really try to stay away from tap water since it has chlorine in it and it doesn’t have the best flavor just below the neck of the jar is how full you want to fill it up with water now you want to use this simple calculation you take

That total weight and multiply it by 03 and that will be the amount of fine sea salt that we need in order to make our brine now very carefully you want to pour the water into a mixing bowl just be very careful not to Splash any of the

Water around as it might have some of the capsulation from the ghost peppers in it already and it will burn now place a small dish onto the scale tear it and add the calculative amount of fine sea salt to the dish fine sea salt is my preferred salt to use since it dissolves

The best in the water and the salt I use has no additives no anti-caking agents now that we have our calculated amount of salt add it to the water and give it a thorough mix to fully dissolve the salt once the salt is fully dissolved pour that salty water solution AKA our

Brine into the jar with the peppers the garlic the spices lastly I’m adding a couple dried time herb stems to the jar that will help pull some more flavor out of already delicious sauce now pour that brine water back into the jar next you take a fermentation weight I’m using a

Glass empty baby food jar you can use a ziplock bag filled with water or you could buy a fermentation weight on Amazon or whatever most importantly you need to keep all those ingredients submerged underneath that water I keep my fermentations in a glass py dish to catch any kind of overs spill that’s

Going to ferment at room temperature for 45 days I have a perfect location in my pantry that is away from direct sunlight and it stay stays consistent temperature- wise which is a very important thing to take note of so this like I said has been fermenting for 45

Days I put Parson paper underneath that lid that way it doesn’t you know you’re creating an acidic environment in there and that will eat away at the lid so parment paper kind of combat lats here is my fermentation weight I put a little bit of brine water in there

To kind of weigh it down viice levels obviously can be adjusted you know you can add more hot peppers to it you add less very first thing I like to do before make the sauces I like to make sure that the pH is within a reasonable

Range less than 4.6 is ideal this is sitting at 3.5 which is perfect normally my fermented Peppers sit anywhere between 3.4 to 3.7 far below that 4.6 threshold discard it if it’s higher than 4.6 going to strain this out first I’m going to be using the brine to adjust

The consistency on the sauce going against all controversy I’m cooking my sauce I want to stop that fermentation process I want the flavor FL to stay where they’re at and if you have a problem with cooking a lacto fermented hot sauce then follow your complaints in the comment section or just

Don’t cook the sauce I don’t know you choose this is a really pretty color I like this sauce a lot these are ghost peppers after all with a little bit of bell peppers so they are very very hot my window’s cracked my slider’s cracked I’m going to cover it with this we’re up

And run it when you do want to pasturize sauces like I’m doing today you bring it up to a simmer you know you just want it to be over 185° let it simmer 5 to 10 minutes and that will kill all the bacteria in there that’s a lactic acid

Bacteria and if there is any botulism in there at all which I highly doubt that there is that’ll kill that as well know I want to add a nice Smoky touch to the peppers after they simmered and cool down slightly take some aluminum foil cover the stock pot with the foil and

I’m going to take the hose from my cold smoke gun and place it underneath the foil and I’m going to inject smoke onto the peppers it’s cooled down just enough so so that I could handle it turn that pump on light these chips on fire after there’s some smoke coming out of the

Hose I’m putting the smoke underneath the foil and trying my best to create a seal and I’m going to put a good amount of smoke underneath that foil and let it sit for about 5 minutes using a lid to weigh it down and just kind of let that sit for a

Couple minutes just like that I might actually pump a little bit more smoke into that one more time we’ll see how it goes after a couple minutes so I’m just swirling it around that way ingredients catch that smoke yeah you can smoke so many things with this blueberries think cheeses I’ve even

Smoked ice cream before with this thing and it that was Wo that was good of course there’s other ways to add smoke to the peppers use whatever you have to work with or if you don’t have any ways to smoke the peppers then go ahead and skip the step but it is highly

Recommended oo that has a nice little zip to it I literally took like a little drop of that this is where we need to be be kind of careful with not touching anything these Peppers definitely have a nice little rip to them definitely need to take extra precautions being that these are ghost

Peppers this was all just straight ghost peppers I’d be wearing like a mask I’d be wearing goggles I’d probably be doing this outside if You’ have to be honest with you so yeah make sure the lids on tight give it a rip can smell the smoking on it that’s

Awesome any blender will work as long as it’s easy to clean this is a glass picture so it’s not going to you know absorb any flavors or heat from the peppers you know I love that color that is so good if you have a Vitamix then you probably

Don’t need to strain this out although I probably would still cuz I like Smo sauces smells good man smells sweet smells spicy smells Smokey exactly what I wanted with a Play-Doh fine mes strainer OB obviously a bowl to cat it with and lightly force that sauce through the fine mesh on it consistency

Obviously is a personal preference I like mine thinner but you can make yours thick or thin or whatever it is that you want so I pretty much say this in every video I make hot sauces in that I strain them out and then I draw out that pul

Make a nice seasoned salt with them this parment paper makes it easy for clean up and it also is compostable which I will Chuck my composter later all right that goes in an oven preheated 190° and that’s going to go for 3 hours or until

It’s really dried out I like you kind of move the pan around maybe break up the pulp a little bit then once it dried out let it cool grind it up add some salt to it it’s basically it mixing jar hot sauce bottles whatever you have that’s going to go right to the

Brim check that out that is such a beautiful beautiful color she’s got some pep to her that’s for sure excited SL nervous to chase this wow that’s good soon as you taste it it tastes nice and sweet you could taste that garlic and that smokiness and then

That that heatness really kicks your ass right at the end I mean I know why they call them ghost peppers apparently because that spiciness level really creeps up on you and kicks your ass a lot like a ghost I like to store my sauses in mason jars like this I like

Putting some Parson paper and then putting a lid on it kind of whatever it is that you have to work with mason jar is my style but if you have hot sauce bottles put them in hot sauce bottles and I chuck mine in the refrigerator this will stay good for minimum eight

Months I’ve had my blueberry Habanero hot sauce in the refrigerator going on a month and no a year and 2 months now and it is still freaking going strong you know I’m not going to say how long this is going to last because they’ll probably consume it before 6 months so

Long as that pH you know stays within range right stop buying convenience you know store bought hot sauces when you are now a professional at making hot sauces which goes really good on that burger so watch that video and then you got the shopping list right also have

The recipe in the description so go ahead and check that out write some down go to the store buy yourself ingredients and get to fermenting and make your sauce