Green Fermented Hot Sauce | Quest for the Best Ep. 2
58,404
Published 2019-10-20
RECIPE: www.ethanchlebowski.com/cooking-techniques-recipes…
- The Fermentation Lids I use: amzn.to/2MNETj1
- My Lacto Fermentation Video: • Noma Guide to Lacto Fermented Pickles
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MISC. DETAILS
All sources used:
- www.hotsauce.com/cholula-green-pepper-hot-sauce/
- www.chilipeppermadness.com/recipes/how-to-make-hot…
- www.foodandwine.com/blogs/hot-sauce-field-guide
- • Make Your Own Lacto-Fermented Hot Sau...
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #Saucy #Episode2
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
hot sauce
lacto
fermentation
fermented hot sauce
lactic acid
All Comments (21)
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Hi I am Mexican!! The orange peppers are Habanero, the Jalapeño peppers are smaller and thinner, we eat them green. The Habanero peppers are hottest and they come in different colours: red, green, orange and yellow. Anyway thanks for the recipe!! God bless you!!
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Nice vid. Orange Jalapeños mentioned in the beginning turned out to be habaneros at the end :)
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I love fermented hot sauce. I use a combo of Fresno and a little bell pepper with garlic and smoked salt. Delicious! Great video as always!
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Lovin' this series E! Your description of lacto fermentation is the clearest and easiest to follow I have seen. And thanks for the tip on the fermentation lids.
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Mmmm. I love jalabeneros
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What is the shelf life of these types of homemade sauces? Side note, freeze the leftover mash into blocks and use it to boost up a chili verde or a green enchilada sauce.
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Most places in the US have chlorinated tap water which can inhibit fermentation. I let water I'll be using for a ferment sit, still overnight to let the choline evaporate out. I actually keep a jar of dechlorinated water around so I can top up ferments without needing to wait.
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You’re blowing up!! Gunna be giving other food channels a run for their money soon..
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Did this man just hold up a bottle of Crystal hot sauce and say "I dont even know what brand this is?"
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Great video, got me started trying to duplicate a poblano sauce I used to get in the '70s. Haven't got there yet but great fun and good stuff gettin there.
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‘Don’t know what brand this is’ holding a bottle of the G.O.A.T hot sauce Crystal is bonkers ha
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I know I’m late to the party on this, but the foam in the after product will continue to form because the product is still fermenting and the thickened product no longer allows for those bubbles to escape as freely. To stop this, raise the temperature of the hot sauce to around 200° for 30 seconds or so, let it cool, then bottle it. This will stop post-bottled fermentation
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I just bottled my fermented sauce. I’ll let it sit for a few days then a taste off with the roasted and fresh varieties. I used Hatch, Poblano, and Jalapeños in mine.
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Smokes all your peppers, remove membrain as it creates a bitter taste and use a sugar/water brine, garlic, spoonfull of whole black pepper corn, 1 onion, 3 month ferment then grind up everything and do not strain, add more brine during blending to thin to your liking. I make a ghost pepper sauce like this and have months back orders on it lol
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This series is awesome!!
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I bet if you ground that dried mash it would make a great seasoning!!
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Use the dried paste like seaweed wrap with rice and shrimp ...mmmmmm 👍
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Nice video, gonna try this today.
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what you could do with the dried stuff is grind it and make it into a spicy powder
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Alright I got me a big quantity them thanks!! Im fermenting tabascos and lemon drop
