Hot sauce has a very special place in my heart…And no I’m not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. The end result? The perfect hot sauce for you. Happy Fermentation Fridays Folks!
Recipe: https://www.joshuaweissman.com/post/fermented-hot-sauce
Kitchen Organization Video: https://youtu.be/NW6fgAu4h40
My New Blender: https://shop-links.co/1736368210483068375
My Chinois (strainer): https://shop-links.co/1736368236824623938
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25 Comments
So…this is instruction on making PRIDE Hot Sauce.
Finished this up finally today. Did your recipe and have to say it was the worst hot sauce I’ve ever had in my life. No joke
First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.
How do you deal with difficult situation in the kitchen? How about you put people in a position to succeed. Be proactive… Just deal with it, as an answer, tells me you need to work on your people management skills.
Fermentation vs botulism????
Now this sauce looks well deliciously. Can you add some honey to the brine instead of salt to ferment it? Also does heating the sauce once fermented negate the benefits? Great vid thanks😊
I used this recipe with purple cayenne peppers. It turned out so delicious. But my God is it SPICY
I don't understand how you started with red peppers and they turned into an orange puree.
This sauce made my whole summer! I made it with garden-grown Hungarian Wax peppers, and boy, oh boy, did it turn out great! Thank you so much for the recipe for both the sauce and the chicken wings. This video is pure gold! I miss this kind of format in your videos—way better than the new ones.
What does being “white” have to do with capsicum tolerance? Next time use Bhut Jolokia or Reaper peppers if you it hot hot hot.
I believe you gotta start serving or bar back or whatever and work up from there
Could you use the remnants of the peppers to make chili oil? I'm going to give it a try once i dry mine out.
I tried this recipe and the flavour was impressive but the texture was quite watery and especially after straining it turned very liquidy…Can I cook the peppers in the brine after fermentation before blitzing it for a thick and pulpy texture?
Thats how ive made it for years but my blender sucks 😢 never that watery
How long did you ferment
You shouldnt use oil
Canola oil?
I made this!! With the peppers I had in the garden. Not that hot, but incredibly flavorful!!! Had mostly jalapenos and cayenne peppers!. Working on a third batch right now!! Thank you!
Rookie question but one I never see answered. I would assume it’s okay to wash the peppers before slicing them? Just not sure if it’s the bacteria that’s on them that causes the fermentation and by washing them, maybe that gets removed and the process doesn’t work?
There are levels, and this is 💯
stop using seed oils, bro. canola oil is an industrial lubricant that's been repurposed for foods. it causes high level of inflammation in the body, due to erucic acid.
what about the other half of the oil?
How long does the hot sauce last in the fridge?
I just made mine had to use a paper towel to keep a fluid head above the peppers. I also diced the pepper in the blender to get more surface area
I made a hot sauce… oil at 350, poured over peppers and left sealed for 1 year before opening… non blended, base still in the bottom, left out after a week the base has lifted to the top and now is fermenting. Is this oil garbage now?!