Umami Bomb? I ferment hot sauce and I suspect you will get a lot of repeat buyers so the slow start may resolve. I’ll try something similar depending on what grows this year, thanks for the inspiration.
Hell I like the name already cause I really like black pepper maybe pepper garlic or garlic pepper or umami bomb the world is your oyster I'm making some texas reaper now my first firmentation wish me luck
I just sumbitted an iteration of the name you suggested, I mentioned you in the comment as well, I don't know it the tag went through. "Midnight Habanero".
Hi im new to making ferments and have a lot of basic questions. My first is how does adding non pepper ingredients effect a sauce being shelf stable? For example if i want a mango habenero hot sauce how would puting mango in the initial mash as appose to blending it in after it fermented for a month or two effect its ability to be shelf stable? Is it as simple as it being a certain PH and its gonna be perfectly shelf stable or is there more to it then that? This question also applies to other vegetable such as onion or garlic being added before or after fermenting.
I mix my fruits with the peppers during the fermentation process all the time. The sugars encourage the fermentation. Just check your PH levels once done
Hey! Thanks for all your video, i'm getting into this waiting for my peppers to ripen properly! I have a quick question for you, do you see a difference with using mash fermentation vs in rough chop? I see most of the time you just roughly chop, and sometimes use a mash like the sriracha. Any tought on this? Difference in result? Thank you!
With the huge amount of Onion & Garlic I would call it the "Onion-Garlic Inferno" I think it's all about the color with hot sauce so people need to know that it's not your traditional RED hot sauce it's different!
Looks tasty, and it definitely needs a new name. I would call it all-purpose hot sauce because I would probably put it on everything. But that's probably not a good name either.
speaking of probiotics, not only are there very little you'd be eating in a hot sauce because of the amount of hot sauce you'd be eating, but remember, in order for probiotics to be beneficial, I'm told you need to wait like an hour after eating, take the probiotics, wait another hour... now are you really going to down half a bottle of hot sauce to get your probiotics?
Hey, after the pasteurization process I typically find that there are a lot of air bubbles in the sauce. Is that a problem when the pH of the sauce is below 4?
Here's some names: Yellazorian Peppa Jig Hello Yello Dandy Lion Nuttercup Hot Tang Dazie Duke or Dazy Duke Peppaborn Peppergelb Pepper Trace Hummin' Bird Yellasmith Yella Belly Peppazon Haba Hot One To Hab and To Hold Should Hab Known Better Hab to Say I Love You Hab-a-Dab Hab a Drink on Me Habadashery Habitual Good Habit Habu Habitude (a real word) Habba Dabba Doo
i think people are deterred bc peppercorn isnt the most inspired hot sauce flavor. Frankly you should add pepper and garlic to the name like: Pepper Garlic Umami Sauce Peppered Garlic Habanero Sauce something like this. im sure the sauce is delicious but the "Black Pepper" is deterring
I like the new format. Small batch, ingredient weights, start to finish in same video. More like this please!
I'm looking forward to trying a recipe like this. More swirling around in my head to spin off of this recipe. Great stuff. Thank you!
It's a pleasure to watch your videos ...u do not need to put on fire
started with a red cover, finished with a blue cover... magic!
HA! you saw that!!
I'm just trying Kampot black peppercorns for the first time, and it's really good. I may try it in this recipe. Thanks for sharing!
Lone star black magic 👍
Umami Bomb? I ferment hot sauce and I suspect you will get a lot of repeat buyers so the slow start may resolve. I’ll try something similar depending on what grows this year, thanks for the inspiration.
Hell I like the name already cause I really like black pepper maybe pepper garlic or garlic pepper or umami bomb the world is your oyster I'm making some texas reaper now my first firmentation wish me luck
Add a mustache to the bottle with peppercorns and habaneros and call it "Flavor Savor"
Holding out on us with the garlic measurements
"The black gold"
Peppernero Dream Hot Sauce
Midnight kissed habanero umami elixir
I just sumbitted an iteration of the name you suggested, I mentioned you in the comment as well, I don't know it the tag went through. "Midnight Habanero".
I changed it up a little on mine. Added basil and sundried tomato. Call it Wildfire Fusion
Black Mamba
Wow, that was a serious ferment, even the lid changed from red to blue 😂
It’s Yucatán habanero salsa Sauce isn’t it….either way it’s amazing. Especially with the fermentation
thank you this looks great. What do you think your favorite hot sauce you make is?
Texas Habanero Steak Sauce
Texas Tellicherry Sauce
The perfect balance
Hi im new to making ferments and have a lot of basic questions. My first is how does adding non pepper ingredients effect a sauce being shelf stable? For example if i want a mango habenero hot sauce how would puting mango in the initial mash as appose to blending it in after it fermented for a month or two effect its ability to be shelf stable? Is it as simple as it being a certain PH and its gonna be perfectly shelf stable or is there more to it then that? This question also applies to other vegetable such as onion or garlic being added before or after fermenting.
I mix my fruits with the peppers during the fermentation process all the time. The sugars encourage the fermentation. Just check your PH levels once done
My last ferment tested at 1.5 after it was pasteurized. Couldn’t believe it.
Potential hot sauce names:
Citrus Fire Fusion
Habanero Zest Blaze
Peppered Tango Inferno
Midnight Heat Elixir
Garlic Groove Scorch
Fiery Allium Fusion
Orange Ember Crush
Twilight Habanero Harmony
Peppercorn Twilight Surge
Citrus Kissed Blaze
Midnight Inferno Blend
Allium Citrus Storm
Roasted Habanero Fusion
Peppered Moonfire
Smoldering Garlic Tango
Zesty Habanero Eclipse
Charred Allium Ignition
Citrus Noir Blaze
Black Magic.
Gar-Licked Peppercorn Punch
Tellichabanero (if using tellicherry pepper)
Piperinero (piperine + habanero)
Peppered Sunkiss
Lone Star Scorch
Does the airlock touch the liquid when using weights
Umami blaze
Maybe something like Peppered Habanero or Peppered Garlic Habanero or Umami Bomb
Hey! Thanks for all your video, i'm getting into this waiting for my peppers to ripen properly! I have a quick question for you, do you see a difference with using mash fermentation vs in rough chop? I see most of the time you just roughly chop, and sometimes use a mash like the sriracha. Any tought on this? Difference in result? Thank you!
I like the rough chop that way i can use the brine to enhance the flavor of my sauce.
4:14 where do you get your plastic fermentation toppers (in various sizes)?
Peppy Pepper Sauce
Question? Have you ever tried blending the ingredients prior to fermentation?
yes i have.. i have some 'mash" fermentations i am playing with right now..
Pepper Inferno Infusion or Nocturnal Pepper Fury
With the huge amount of Onion & Garlic I would call it the "Onion-Garlic Inferno" I think it's all about the color with hot sauce so people need to know that it's not your traditional RED hot sauce it's different!
How about "Who's your Umami"
i like that
Should you crush the peppercorns or leave them whole?
crush is better
HERE is my absolute favorite “habanero kissed moonfire”
Looks tasty, and it definitely needs a new name. I would call it all-purpose hot sauce because I would probably put it on everything. But that's probably not a good name either.
speaking of probiotics, not only are there very little you'd be eating in a hot sauce because of the amount of hot sauce you'd be eating, but remember, in order for probiotics to be beneficial, I'm told you need to wait like an hour after eating, take the probiotics, wait another hour... now are you really going to down half a bottle of hot sauce to get your probiotics?
Hey, after the pasteurization process I typically find that there are a lot of air bubbles in the sauce. Is that a problem when the pH of the sauce is below 4?
Just let the sauce sit for a min. It is not a worry though.
Can you use canned fruit ?
Yes you can, works fine
Awesome thank you
You're a canned fruit
What kind of buckets and airlocks are u using? Is it on Amazon?
Amazon is best place to get them for sure. Fermentation buckets 6 gallon is what we use
Ember noir umami blaze
The Grinder with a Kick
Here's some names:
Yellazorian
Peppa Jig
Hello Yello
Dandy Lion
Nuttercup
Hot Tang
Dazie Duke or Dazy Duke
Peppaborn
Peppergelb
Pepper Trace
Hummin' Bird
Yellasmith
Yella Belly
Peppazon
Haba Hot One
To Hab and To Hold
Should Hab Known Better
Hab to Say I Love You
Hab-a-Dab
Hab a Drink on Me
Habadashery
Habitual
Good Habit
Habu
Habitude (a real word)
Habba Dabba Doo
Hands down, call it Black Fire. Or, Peppered Blaze Brew or Black Magic Pepper Sauce
Orange noir umami blaze
I’d name it “Carnivore Gravy”
“Little pep in your step”
What was the garlic measurement?
Right!?!?? "mEaSuRe eVeRyThInG aNd tAkE nOtEs" then doesn't share ratios...
Screen shot zone in and count cloves you can get a close idea… I’m guessing 10 on the med to large size
Mother Sauce
Que bacana que esteja passando as quantidades; poderemos fazer molhos maravilhosos iguais aos seus. Nao se esqueça do molho com alho negro 😛
i think people are deterred bc peppercorn isnt the most inspired hot sauce flavor.
Frankly you should add pepper and garlic to the name like:
Pepper Garlic
Umami Sauce
Peppered Garlic Habanero Sauce
something like this.
im sure the sauce is delicious but the "Black Pepper" is deterring
Food Blaster 3000
Call it BBC (Big Black pepperCORN)
Name it Fire in the Hole.
we already have that name on one of our other sauces
@@ATXHotSauce dang, it’s a good one for a black pepper hot sauce since that’s the effect it has later, if ya ken my meaning🤣
Call it 'Habby Peppy' It's a perfectly stupid name
I think I like the name "Habanero Black" or an iteration on @JasonHowell7102 name down below of "Midnight Habanero."
i like that
@@ATXHotSauce so do I! Who won the contest?