Homemade Fermented Jalapeno HOT SAUCE Recipe (with Green APPLE!)
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- čas přidán 11. 09. 2020
- Learn how to make homemade fermented jalapeno hot sauce with pickled peppers, plus a secret ingredient - a Granny Smith apple! The natural fermentation process creates its own tangy vinegar taste and is so healthy for you! This jalapeno hot sauce is truly unique!
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We hope you love this jalapeno hot sauce recipe! Want another great hot sauce recipe? Check out our sweet & spicy pineapple habanero hot sauce! czcams.com/video/JaXGc7-WE10/video.html
I can't do real hot...is there a milder Pepper I can use?
I took this idea and ran with it. I cooked apples with brown sugar nutmeg and cinnamon. And added fermented jalapenos, sweet onion, and garlic. Added cilantro lime juice and blended. I really like it so does the family.
Wow! That sounds delicious! I bet the spices and brown sugar in there really made a special hot sauce. Yum!
@@FermentationAdventure it's got an interesting sweet start with a spicy end
You guys are tremendous. For someone like me just dabbling with hot sauce fermentation, your channel has been a great help!
That's so awesome Ikon! We're so happy you're enjoying our videos. There's so much flavor to discover in the world of fermentation. 😊
I tried this and and a few other hot sauces this year. This was by far my favorite! Thank you so much for the recipe and the video! It is so good!
We're so happy you enjoyed our recipe! You can always mix it up with different kinds of fruits to get unique flavors. And if you can use produce in season, even more flavor. Happy fermenting! 🌶️🍏
What a great recipe!!! I am beginning to enjoy making a lot of stuff myself. I am growing my own jalapenos and will be using them to make something awesome. Thanks!!!!
We're so happy you enjoyed the video Les! If you mix up the spices and ingredients it's amazing how many different variations of hot sauce you can make. Happy fermenting!
I love watching your videos I just got into fermenting and you two have helped so much thank you!
We're so happy you're enjoying our videos C J! ❤️❤️❤️ Thanks so much for the love and happy fermenting!
Awesome recipe!!! So unique, easy and great demo and instructions.
Thank you! We're so happy to hear your enjoyed it!
Subscribed before even watching the video, because I am invested in finding healthier options for recipes, and probiotics are so important in our diet. Will comment on the video and recipe, once I have watched.
Thank you!! We hope you enjoy your fermentation journey! We love the taste and the health benefits as well!
Thank you for the recipe, and the video. I am impressed with the way you showed the different stages, from day one to days six. Shall certainly give this a try, when I am able to get my hands on some fresh produce. 🤗🌹💕
Awesome! So happy to hear you found the video useful! Definitely give it a try and let us know what you think!
oh yum, theres gotta be so many tasty combinations of this
Yes!! Certainly there are many combination! ❤️
You didn't disappoint. I'm so happy you posted another adventure. This is similar in a way to my fav fermented hot sauce. My version is Serrano peppers, onion slices, cherry tomatoes, bits, and Asian pear. I think the apple helps with the culture (just like the Asian pear) but as far as how, not entirely sure. I don't really taste it other than the mild sweetness it gives to the final product.
Awesome, thank you! There are so many great options for hot sauce! We may follow up with another hot sauce recipe soon. 🔥
I often use granny smith apples in the ferment. If I really want the green apple overtones to shine through, then during processing I add about half a teaspoon of food-grade malic acid- which is the main chemical that gives green apples the green apple taste.
Malic acid also acts as a natural preservative and antioxidant.
Similarly, when I have lots of orange or lime in the ferment, I add a little citric acid during processing too.
And very occasionally I add about 1/8 of a tsp of MSG to get the umami tones.
Thanks so much for your suggestions! We didn't know that about malic acid. Interesting! It sounds like you make a lot of good drinks. 🍎🥤😊
I just made this and it’s so good!
Awesome! So happy to hear you like this recipe! We like putting hot sauce on just about everything. 😁
Love you guys. I used to listen you your podcast. I was addicted. I’m making this hot sauce TOMORROW!!
Why don’t you do a zoom interview with some of your fermentation colleagues. I think that would take your channel to the next level. Keep up the good work!
Wow that's awesome! So glad you liked the podcast back then! That would be pretty interesting to do. Thanks so much for the nice thoughts! Enjoy the hot sauce and let us know how it goes!
I am definitely making this !!!
Thank you both !!
Yay! We hope you love it! We've really been enjoying it in rice bowls recently. 😃
I finally got around to making this today--now the long wait................
Yay!! That's exciting!
This and the pineapple habenero hot sauce looks really good. Great videos!
Thanks so much!! Hope you loved these recipes! 😄🥰
followed this, for a 1qt ferment for 1 week. the end results delicious. Decided to experiment, split my result into pints. left one as the blended mix, strained the other. This is where the fun began. I dehydrated the strained solids. The sauce is so tasty, the powder that we wound up with is subtle and the flavors, wow. So just a thought if you are going to strain this, save those solids!
Oh my gosh we love this idea! Love your creativity!
I made a similar sauce with equal parts Jalapeno, Serrano, and Apple. Then added onion and garlic. Came out great.
That sounds delicious! Fruits and peppers go so well together. Thanks for watching!
Great recipe. I have after two weeks fermenting to day make the sauce. For me it'sn't spice enough, so I will next time make more peppers. Bu the taste together is very flavorfull.
That's awesome Leendert! If you want it spicier feel free to add more peppers or even hotter peppers! It should taste great! Happy fermenting! 🌶️
hey , just wanted to pop in and say i made a "version of your sauce, a big gallon jar and i fermented it for way longer ,,, I just bottled it up 5 min ago and wanted to say hello and thank you !
That's so awesome Chris!! We're so happy you're enjoying it. Since it's summertime that reminds us that we probably need to get a batch going! Happy fermenting! 🎉🎉🎉
You sold me on this recipe 👍
Awesome! We hope you love this recipe as much as we do! We're actually having some with dinner shortly. :) It's great over rice.
@@FermentationAdventure I can't wait to try it, 4 more days to go I love spicy food you guys are awesome.
Super hot sauce recipe! 🌶🍏 😍 This looks like something I could make at home! 😊
Big thumbs up from me 👍 and a new subscriber for your channel! 💛
I look forward to seeing more of your great food videos! 😀🧡
Thank you for joining the culture - you rock! We hope you love this recipe!
Ooo! I am a wuss to spicyness but I will have to try this! BTW- I hope you guys are writing a book! (Hint hint nudge nudge!) 🤩📖
Aww thanks so much! You are so sweet! You could swap the amounts so that you have more apple than jalapeños to make it less spicy. 😍
Interested in trying this with the apple in there.
Hope you try it! Just a little bit sweeter than our traditional hot sauce. 😊
I plan on starting a ferment like this today with Fuji apples from apple tree in the backyard. Going with a red sauce. Do know what percent brine that works out to be?
Ooo! That sounds delicious! You'll have to let us know how it goes. We had created a salt brine chart a while back in case you want to reference. Hope it helps! fermentationpodcast.com/making-salt-brine-calculating-salinity-brine-recipes/
I love this recipe. I wonder what if I use water kefir instead of salt brine?
A fermentation kit is available that has a presser plate on the compressor spring and a vented lid. Fits wide mouth jars. Got mine at WallyWorld.
We've tried one similar like that also! After a while it started rusting so we ended up liking the silicone fermentation lids.
I just made this ferment last night... now we wait... :-)
That's great news! Let us know how you like this hot sauce recipe!
@@FermentationAdventure i just made the sauce yesterday - 2 weeks fermenting. It's not bad and has some heat, but I think I won't use cilantro next time... I think it's just me that does not care for the taste of it... lol
Thanks for the recipe! I will make it again! (minus the cilantro) :-)
I can't wait to see what new ferments you guys make next!
does anyone know where you can buy those jars and weights in the UK? this sauce looks amazing
You should be able to find them on Amazon in the UK Tracy. Hope this helps! www.amazon.co.uk/s?k=fermentation+weights
Hey guys! One of my recent hot sauces (Jalapeno and Mango) did not turn out that hot and also a bit vinegary. Is there a way to fix it ? Should i put it on a sauce pan and add dry chilies or extra seasoning? Can i add more chilies to it without fermenting them?
You could definitely add more chilies to make it spicier if you like. We've had batches that we've added more peppers to after it was done and fermented them a bit longer. It's possible something could go wrong by adding more after the fact so while you're fermenting it again, make sure to watch for any kind of mold and don't forget to refrigerate after. Good luck and happy fermenting!
Put a couple of big chunks of apple or cabbage on top. Or even a big onion or a washed lemon to hold the product under the brine.
Yep, that should work too!
Where can I find a bottle brush like the one you use in your sanitization video? All the brushes that I find on Amazon, Walmart, etc., have bristles that are thin/narrow and not wide/large enough to clean the sides inside the bottles. Do you know of a website that would sell larger bottle brushes? Thanks!
There's a few bottle brushes on Amazon that would work well for beer bottles. Since we also have straws for soda, it's a set of 5 that would work well:
amzn.to/3o5hBpg
And this would be good if you just wanted a single thick brush for beer bottles:
amzn.to/2LPsb6L
Hope that helps!
@@FermentationAdventure Yes, that's exactly what I am looking for. Interesting that my search on Amazon did not show these brushes. Many thanks!!!
You're welcome!
I started this recipe Saturday afternoon and was surprised how fast it was bubbling.
Congratulations on the bubbles! Are you in warmer temperatures? That can speed up the fermentation process as well.
Well I made this and just blended it after 2 week of being fermented. I have to say everything looked good when I opened the jar but after I blended it I did not like the taste at all. Wasn’t at all hot. Tasted like it had way too much vinegar in it. So I will do it over but only ferment for a week and I will put a few hotter peppers with the jalapeños. I was so Disapointed wanted it to taste good. But I will have to say this was the first time I fermented right. Think because I found out I can’t use tap water, I used filter water. I will try try again. Lol
Nice! We're excited to hear that you're experimenting with different flavors and ingredients. Let us know how you like the 1 week ferment with the hotter peppers. Happy fermenting! 😄
Hey guys! First time watching your videos. Im just curious to why you dont use vinegar to this recipe?
Thanks for the question Fredrik! Since we're fermenting using wild fermentation, the bacteria and yeasts present on the peppers and apple end up producing some amazing vinegar like flavors from the lactic and acetic acid. It turns it into an acid so don't need to use vinegar. It's some pretty amazing flavors if you try it!
The more "scienecy" way is to weight the material + the amount of water it takes to cover, convert to grams, multiple by 2% (0.02) and add that amount of salt to the water / dissolve, then pour on material to be fermented.
Definitely! Since we make small batches it's not a huge issue for us. We try to go the simple route but that's a great idea if you want to be exact!
Great video. Do you guys make a cayene fermented red hot sauce?
Thanks! We haven't recorded a cayenne pepper hot sauce yet, but you could try the habanero pineapple hot sauce we just made and substitute the habanero for the cayenne peppers. 😃 czcams.com/video/JaXGc7-WE10/video.html
@@FermentationAdventure Thanks for the info. I have never fermented anything and don't want to kill no one. LOL
That's always a good goal! 😂 Fermentation is not as scary as you might think. As long as you keep everything below the brine (the water in the jar) and you don't see any mold on top, it should be fine. We're excited for you to try out fermentation! Let us know if you have any questions about our recipes!
@@FermentationAdventure Thank you. I am going to try it. I will let you know how it turns out.
So I already fermented lemon drop peppers and no apples can i just use cooked apples and add ?
Definitely! That should work great since you've cooked the apples so they should be sterilized. We hope it's working out for you and you're getting some tasty hot sauce! 🌶️
can you ferment canned carrots and unsweetened canned pineapple chunks in fermentation with hot peppers?
Hi! It might work, but we don't recommend it. Canning kills all bacteria so you would only be relying on the wild yeast and bacteria in the air for your ferment instead of having wild yeast in the fruit or veggies as well to help. If you add the fresh hot peppers, it would help, but It's not guaranteed. If you try it anyway, let us know how it goes!
wow 6 days is barely enough time to get the ferment started! Most places like Tabasco let it go for 3 to 5 years to develop full flavor. I don't think most will let it go that long, but 4 to 6 weeks is my minimum to get the flavor of and the beginnings of a well aged sauce. For sauces that I am making for serious sauce lovers in my circle of friends and family it let it go for at least 10 to 12 months!!!! That way I get to around a PH of 3.2 or there about and have a shelf stable bottled sauce.
Thanks for the thought Mike! We'll let it go from 1 week to 1 month and it tastes great to us. The flavors are bold and it's alive and well. Feel free to wait longer though!
@@FermentationAdventure In the old days before refrigeration, it was keep in a cool dark place and consumed over how ever long the fermented product lasted. The flavors would develop and change through out its time in the brine. The only limiting factor is if it started to mold or get funky, other than that you really never have to stop letting it develop and age.
Hello would this affect gout? Or inflammation. Thanks
Thanks so much for your question! You'd have to talk to a doctor about anything medical related. We love all of these recipes since they taste great and they do have probiotics since they're alive but you'll have to talk to your doctor on any questions like those.
Just got a new hobby
Woohoo! Getting into fermentation? We're excited for you!
Have you ever tried 60 day ferment?
Absolutely. The longer you ferment, it will get tangier. We've left it fermenting on the counter for a long time, but also it will continue to ferment very slowly even after you refrigerate it.
So question - Boiling the hot sauce would kill the fermentation culture making it shelf stable but does boiling change the taste?
It shouldn't affect the flavor too much. Most normal recipes you'll find start with boiling their hot pepper mash to kill off everything. As long as it has fermented enough to get the pH into an acid you should be good. We've never boiled hot sauce though and it has always stayed good for us once it's done fermenting. Hope that helps!
you should let it ferment minimum 3 weeks, longer it sits flavor develops
Hi! We find the flavor is already pretty good at 1 week and then it continues to ferment over the next few weeks as we enjoy the hot sauce. That way we don't have to wait as long to start eating it. Just our trick!
@@FermentationAdventure just make a batch every week or so if you feel the need to have it right away! The fermentation and ageing happens better before you make it into a mash.
Can you add vinegar to this? if so how much should you add?
Hello! If you'd like a stronger vinegar taste, we suppose you could add vinegar to your hot sauce once it's done fermenting. However this fermented hot sauce will taste like it has some vinegar in it. If you like a stronger flavor, we'd recommend fermenting longer. Hope that helps!
should always weigh salt versus measure. course, fine , kosher and seasalt all with be different.
Wondering why you don't chop each ingredient into smaller chunks. Thanks.
Hi! Thanks for the question! With fermentation, it doesn't really matter what size you chop the fruits/veggies, although it will get the yummy fermented taste to soak through them faster. The other helpful part of having larger pieces versus, say, diced, is that it will be easier for everything the stay submerged below the brine.
If I'm fermenting a sauce with apples in it, I'm thinking "Why am I using plain water for the brine, when I could toss an apple into the Vitamix (600 g to 60 ml water, per Vitamix website) and use apple juice instead?" I mean, the damn thing is sitting right there. :) :) :)
Yes! We love your creativity! Absolutely, it's so much fun to experiment! 😄
grrrrrrreeeeeeeeaaaaaatttttttt
Thank you Rada! We're so happy you enjoyed! 💓
Have you guys ever made wine?
We've actually focused so much on making sodas that we haven't ventured into winemaking just yet. Sarah's grandpa used to make wine all the time and she remembers him stomping on the grapes he grew in a bucket. That would be so interesting to make it totally from scratch like that. We will sometime though!
Could you not pasteurize and seal
You could definitely pasteurize it and seal for long term storage but then it wouldn't have any of the probiotics that were created during the fermentation process. That would be great for long term storage though to extend your garden!
I love apples love apples but I hate sweet hot sauce
That's not a good combination for you then! Maybe leave out the apples from the hot sauce and make apple cider! 🍎
The best is....You do not boil anything....Great !
So it still stays tasty with all of that good flavor! It also has good probiotics. Thanks for watching!
Nice, but there's a bit of misinformation here. Perhaps it was intentional for simplicity of the video, but ignorance is also how people end up accidentally making poison.
Lactic Acid is not "Vinegar", it is created by lacto bacteria fermenting sugars in an anaerobic environment (without oxygen).
Vinegar is Acetic Acid, which is produced by aceto bacteria fermenting ethanol/alcohol (usually wine) in an aerobic environment (in the presence of oxygen). [And of course wine is produced when yeast ferments sugars in an anaerobic environment.]
They're both acids, and they're both used in hot sauces, but Vinegar is not what's being created in this ferment.
Also considering you only fermented a week and chose not to pasteurize after, your sauce will continue to ferment inside their bottles which could lead to them exploding. Under normal conditions it takes about 2-3weeks for a ferment to actually come to a finish. If you let it go past that, the bacteria will begin to die off and the brine will even clear up (and then an aging process begins).
If you're not letting your ferment finish, and you're not pasteurizing it, then at the very least add vinegar when you blend. If the pH doesn't go below 4.5, you're inviting botulism. And especially if you're not refrigerating, you should get the pH down to around 3.5 to prevent mold/fungal growth.
Thanks for the information. Everyone is entitled to their opinion. We've been fermenting for many years with no issues following the guidelines of pioneers in the fermentation community such as Sandor Katz of The Art of Fermentation and Wild Fermentation. Lots of great information in those books along the lines of safety. Happy fermenting! 😊
@@FermentationAdventure What he said is not an OPINION, it is Federal food safety! It is documented science and is in no way an opinion! If you do not let the ferment go long enough you will NOT have a safe PH! Personally I get my PH down to 3.2, which is well below the point of where fermentation or other pathogens are able to grow! The information you are giving out is basic to do the beginnings of fermentation, but the duration is not even close to being complete fermentation and is not close to being long enough to lower the PH to safe storage levels without pressure processing or refrigeration. If the PH is not below 4.5 refrigerate or you have to pressure can to be safe, below 4.5 you can refrigerate or pasteurize (water bath Can), below 3.4 it is shelf stable and it is no processing necessary. In any case above 3.4 you are still going to have slow fermentation happening and will need to leave the lids louse or burp them to prevent bottle from popping.
Urbs?
Urbanites! 😂
Can’t use salt with iodine, much like table salt.
Hi! We've heard this as well but we have never had a problem fermenting with any kind of salt, including iodized salt. If anyone has concerns, you're welcome to use sea salt. We prefer to use sea salt anyway because of the additional minerals.
Fair enough! Great work on video
Thank you! 🤗
@@FermentationAdventure Iodized salt can impart a bitter flavor and off coloring to your ferments, as well as slowing the fermentation process. This is also the reason hard water is not the best choice for fermentation as it can do the same thing. That being said until you make a ferment with your water, you will not know if it will impact your product. just make and small batch and test it out and see.
Instead of apples I added mango
That sounds delicious! I bet it adds a nice sweet creaminess to your hot sauce. Yum!
where did yall move from? you aint from Florida.....
Thanks so much for the question! We've lived in Florida since we were kids so we've lived in Florida most of our lives! 😊
Great recipe guys… but vinegar is acetic acid. Lactic acid builds up in the muscles of athletes!
Thanks so much for your comment! Yes vinegar is acetic acid but when you're fermenting things like vegetables, it's lacto-fermentation which also creates lactic acid and is more of a soft flavor compared to acetic acid. The same happens in your muscles when bacteria are converting sugar to lactase for your body to use for energy. So interesting! 😮💪
Using the terms, "jalapeno", and, "Hot" in the same sentence is dishonest.
😂 We definitely love jalapenos for the flavor. Some jalapenos have quite a bit of kick in them but they're definitely on the lower end of the spice scale. 🌶️