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Green Fermented Hot Sauce | Quest for the Best Ep. 2
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- čas přidán 19. 10. 2019
- Support my work on Patreon: / ethanc
RECIPE: www.ethanchlebowski.com/cooki...
- The Fermentation Lids I use: amzn.to/2MNETj1
- My Lacto Fermentation Video: • Noma Guide to Lacto Fe...
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MISC. DETAILS
All sources used:
- www.hotsauce.com/cholula-gree...
- www.chilipeppermadness.com/re...
- www.foodandwine.com/blogs/hot...
- • Make Your Own Lacto-Fe...
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
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!!
Nice vid. Orange Jalapeños mentioned in the beginning turned out to be habaneros at the end :)
Yeah, he kept saying jalapenos and I'm thinking they're habaneros.
Literally the reason I came to the comments. Jalapeños and habañeros are NOT interchangeable lol
No doubt! If you treat habaneros like jalapeños, your going to have a bad time! (Informative video otherwise, tho. Thanks!)
🤣 🟧 jalapeno
yeah I heard him say it in the vid and was like that's a jalapeno man
I'm sure he realized this after the video and he's like ah I'm too lazy to edited out and change it
He put the correction on the video "*habaneros" in the top left corner.
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.
John G Thanks for the feedback on the Lacto information, I’ve been trying to take a simplistic but still informational approach. Those fermentation lids are great, makes the whole process worry free.
Mmmm. I love jalabeneros
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!
oh i like the smoked salt idea! i have a little pack of some i bought and it's TOO smoky to use as a finishing salt and have been wondering what to do with it.
I love all the variations you can add. Smoked salt is a great idea!
This series is awesome!!
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.
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.
Nice video, gonna try this today.
Did this man just hold up a bottle of Crystal hot sauce and say "I dont even know what brand this is?"
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.
This is a GREAT series! I'm a new subscriber and looking forward to seeing your channel grow. It deserves a much larger audience!
I'm currently making a couple of fermented hot sauces for the first time and I'm excited to see how they turn out.
Did you test the acidity before bottling? From what I've read, you want something below 4.6 pH to preserve it (one of the sites you link recommends below 4.0). If you refrigerate or consume quickly then it's probably alright, though.
Also, are you concerned the fermentation will continue in the bottles (even when stored in the fridge) and cause an explosion?
I appreciate it! Glad to hear you are making some of your own hot sauces. To answer, you questions:
1. I do not ph test my hot sauces. You certainly can, but between the salty environment and acidic environment in the hot sauce I'm confident in keeping out any bad bacteria.
2. Once you put the hot sauce in the fridge, it severely slows down the fermentation, I haven't had any gas build up once I bottled it and put them in the fridge. Plus I'm using them a lot so any build up is let off. I would just monitor them if you are keeping them outside the fridge and keep the cap a little loose to let off any gases.
Hope that helps!
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.
Ethan your channel is awesome. That's all.
I bet if you ground that dried mash it would make a great seasoning!!
You’re blowing up!! Gunna be giving other food channels a run for their money soon..
What a prediction
periodt
‘Don’t know what brand this is’ holding a bottle of the G.O.A.T hot sauce Crystal is bonkers ha
Use the dried paste like seaweed wrap with rice and shrimp ...mmmmmm 👍
Alright I got me a big quantity them thanks!! Im fermenting tabascos and lemon drop
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
what you could do with the dried stuff is grind it and make it into a spicy powder
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
I love green Cholula but wish it was just a bit hotter. I might try this out with serranos and habaneros
So I have this Peruvian pepper paste I wonder if it's similar to the left over paste.
Do you keep refrigerated after bottling?
You need to refrigerate it to slow down the fermentation.
You can do it by taste on the brine if you dont have a scale it should be salty but not ocean water salty
Would leaving the mash in to make a thicker sauce be possible (like a chutney texture maybe), or would it separate and be kinda gross?
I’ve made a fermented Tabasco sauce and I left the mash in. It does separate but just shake before using. My husband LOVES it.
there's another offshoot to take. I remember when I was a kid we got some chutney as a gift and it was GREAT! Haven't found any as good in 30 years. Maybe have to make some when I've perfected poblano sauce to my liking...?
Try using the leftover pepper mash in a chili.
Next level idea!
I've followed the exact same recipe, albeit with yellow bell peppers instead of poblanos. I've stored it in the fridge for 3 days now, but I haven't seen any foam or bubbles or anything that might show it's fermenting. Do you have any tips? Or should I keep it out of the fridge? I've also used kitchen salt. Don't know if that makes a difference.
Keep it out of the fridge. Lactofermentation works better at temperatures between 70-80 F. It severely slows down or almost becomes nonexistent in cold temperatures like the fridge.
@@EthanChlebowski Thanks for your quick reply! I've let it out of the fridge for 8 days and it came out great! Added just a little thickened mango juice, cumin, allspice and ginger to make it a Jamaican mango habanero variant. Thank you so much for your video!
Seriously, Ethan has the classic gentleman vibe that not many food youtubers have.
put your drid pappers in a grinder turn it into pepper spice jar
EC: I don’t even know what brand this is.
Me: It’s Crystal.
EC: It’s a pure Louisiana Crystal hot sauce.
Me: It’s Crystal. 😶
Great series though!
Since it has no vinegar to preserve it I'm a bit worried about storage. How long do you keep it?
The brine is full of lactic acid
Orang japalenos lmfao way to show off the brilliance
Make Spicy Fruit Roll Ups!
Never seen someone use ALL the brine in the sauce before. Interesting.
was shocked, too :D
Can I use cornflour instead of xanthan gum?
Need to cook it first
Drain the brine. Blend. Add water n vinegar. Or fruit with juice and vinegar
I have lids just like it
I'm glad you specified new floors, what you did is how I got a 3 inch long piece of wood in my foot when I was 13 on some worn hardwood. Gonna try this hot sauce out! Love the vids man.
My foot hurt reading that comment, luckily these had a fresh coat on them. Glad you are enjoying them, thanks for watching!
Great video, I found it on reddit. You've got another subscriber. If I could give you a small bit of constructive criticism it'd be that while mostly the production values on the video are great there's a slightly jarring audio difference between when you're speaking to camera vs. when you're doing a voiceover, the voiceover is much louder, (at 2:23 for example) maybe take the volume down a little bit on your voiceovers in future videos?
Everything else is great, you do a great job of explaining everything and I'm really looking forward to the rest of the series! I love hot sauce but never even considered making my own before.
Hey Vincent, glad to have you here. Thanks for the feedback on the audio. For the voiceover, I do it in a different room and get closer to the mic so it sounds a little better than the echoey room. I try to normalize the audio levels, but it could use some work, so thanks for letting me know!
Glad you are enjoying the hot sauce series, you definitely have to experiment with making some!
@@EthanChlebowski Cheers for the reply, keep up the great content!
The orange ones are Habaneros ! Not Jalapenos he heee 2:37
Dear Ethan. 800 x 0,2 = 160 g !!! 2% means x 0,02 and than 16 g is OK. !!!
Did you just call habaneros jalapeños? 😂😂😂
IMO you should ferment twice as long, skip the thickener, and know that jalapenos aren't orange.
hofmeyer88 To each their own. That’s why I said bare minimum of 7 days, but feel free to go longer.
Well aware haha, I left a text blurb where I accidentally called them jalapeños.
You should consider adding a humor element to your videos. You're already half way there with the, "I'm not even sure what brand this "Crystal" hot sauce is, the Jalapeno-Habaneros, and calling fruits vegetables (Chile's are fruits) and that was only 3 minutes in. I know you weren't trying to be funny but I think you could do really informative videos, With corrections printed in the background, and be very entertaining. I would watch that.
He slipped and bragged about "new socks" at the beginning. That was most defnitely funny
Those are not Jalapeños!!!, those are Habaneros!!!!!
My fermantation is getting bitter..
I can’t believe he has not commented to correct the error. Habanero, not jalapeños.
He did. On the screen.
I also love tiny orange jalapenos*.
*Habaneros
I tried this out but almost all bottles exploded. Help ? :(
Did you leave them sealed without any way for the gas to escape?
Loving the series and tips. Not loving the food safety.
I believe those orange ones are habanero, not jalapeño.
robotandroid74 Yep, I just misspoke. Left a text blurb pointing that out.
Aha! I guess missed the blurb. I’m digging your videos, BTW.
robotandroid74 no worries, glad you are enjoying them!
"I really like the color of these Habaneros" made me shout "WHAT!?
Those are not Jalapeños :D
So I know you're the expert here, but are you sure those are jalapenos? They look like a habanero of some sort. Thin walls, the wrinkles, the color, etc.
Habaneros*
Why don‘t you just take 1 litre of water, then add your 2% salt and put it in the jar? no need to measure it
Don’t double dip
Them are not jalapeños
Guy doesnt know the difference between a jalepeno and a Habenero and he is teaching people how to make hot sauce which if done wrong can actually kill you.. take a look at botulism and whilst you're at it find someone who knows what they're on about for fermented chilli sauce recipes. 👍🏽
Botulism doesn't survive in an acidic environment. There is no way you'll produce botulism (or anything like it) via lactofermentation.
Jalapeños 😂😂🤣🤣🤣 those are Habaneros 😂🤣 you can't make Hotsauce video when you dont even know your fucking peppers man 😂😂🤣🤣
jalepeno and habanero are different....
Can I use cornstarch instead of xanthan gum?
Yep. I would suggest adding it to some water and making a little slurry before adding to the blender so it doesnt clump
@@EthanChlebowski thanks E!!!