Hi John, This is Maan from Dubai. Just an idea for the leftover brine: use it to brine your chicken or turkey for a spiced-up roast :)

@ATXHotSauce

2 жыл бұрын

love it

@jeffreybemma7162

2 жыл бұрын

Genius

@Locomaid

Жыл бұрын

Oohhh yes!

@saurerreruas3358

Жыл бұрын

Also good for margaritas

@222k3

Жыл бұрын

I would have never thought about this - thank you for this genius idea!

I really want to try making this now. It looks good!

Mango in hot sauce is Lovely. I love it on chicken and seafood. I did a mango carrot habanero sauce 2 years ago and it was and still is my favorite.

@ATXHotSauce

3 жыл бұрын

So good

Great recipe and good explanation. I'm waiting for summer to harvest my Habanero peppers and make sauce like that.

Looks incredible! Can't wait to try this. Cheers from Minnesota!

@ATXHotSauce

2 жыл бұрын

Hope you enjoy

Thank you so much for sharing this new recipe, we use the mangos, pineapple and also very green apples like Pippin apples or other baking apple to make habanero salsas. Blessings and ty very much for sharing🥰😇

I really like the detail and your evident knowledge in the fermentation and bottling process :)

@ATXHotSauce

3 жыл бұрын

Thank you! Cheers!

Just an awesome video John. Thank you for the time and effort you put in to it. Also I appreciate you responding to the questions and comments. I just started a pineapple habanero sauce yesterday. Wish me luck!

@ATXHotSauce

3 жыл бұрын

how is the brine coming along?

@keithlombardo2552

3 жыл бұрын

@@ATXHotSauce It's still resting, I have to get up the courage to move on to the next step! It's been 40 days, you think that's enough? Smells great and colors are amazing...

@ATXHotSauce

3 жыл бұрын

@@keithlombardo2552 how did it turn out?

@keithlombardo2552

3 жыл бұрын

@@ATXHotSauce It’s awesome! I did think I would get 20-30 bottles out of it and only got 11! So now I will have to make another batch. Also, not sure if I should use the leftover brine I have in the refrigerator?

I'm ordering some! Looks legit nice work!👍🏾

@damontussing4333

4 жыл бұрын

Just received mine and its damn good

Really great video here dude, I am making my first ever fermented hot sauce right now.

Looks good. I will make it this year. Would like to see your next finishing video on this. Thanks

This is so helpful. I can't wait to start my first batch!

@ATXHotSauce

2 жыл бұрын

Good luck!!

WOW best video I’ve seen so far!!

@ATXHotSauce

3 жыл бұрын

thanks!

I was making very similar hot sauces to this in ATX too - well Cedar Park. Habanera Pineapple is a great combo.

This is great. Thanks for the video, man.

@ATXHotSauce

3 жыл бұрын

No problem!

Great video, very thorough and helpful!

@ATXHotSauce

2 жыл бұрын

Glad you enjoyed it!

Great video, just getting into fermentation and these are super helpful.

@ATXHotSauce

3 жыл бұрын

how is it going?

@Locomaid

Жыл бұрын

same!

I LOVE your labels

Alright I did what you said and finished it all off with Xanax and gum. Everyone seems to love it!

@ReapingTheHarvest

13 күн бұрын

Xanax gum 😂

Love the content! Learning alot.

@ATXHotSauce

2 жыл бұрын

Glad to hear it!

John, Wow! I wish you were my next door neighbor. Unfortunately I live in Central Mexico. This is a lot of work and you are very well prepared and give a great presentation.Thank you, John

@ATXHotSauce

2 жыл бұрын

Wow, thanks

Hi John, you saved me big time. I made a batch of pineapple habanero, bottled it up and a few days later upon opening them, they sprayed all over. I did not warm the sauce before bottling. I hope your method works. New sub here too

Very professional!!!

@ATXHotSauce

2 жыл бұрын

thanks!

oooooh, nice color on that sauce

Really good....my sauce is YUM thank you

@ATXHotSauce

2 жыл бұрын

nice

This is the greatest video on youtube!

@ATXHotSauce

2 жыл бұрын

THANKS!

I want some 😋

So glad I found this channel! Looking to start my fermented hot sauce journey. Look into a higher power blender like a Vitamix!

@ATXHotSauce

4 жыл бұрын

have a Ninja!! love it

@goooochch

3 жыл бұрын

What model Nija do you have? I want to make sure I get one with the "extraction mode".

@ATXHotSauce

3 жыл бұрын

Gooch I have officially switched to a Vitamix 3500 - it rocks and pasteurizes the sauce for bottling

@Killmode29

2 жыл бұрын

Get a vitamix. That ninja is trash! At least KZread a Vs video between the two. You’ll be able to do that whole blending BS in 1 min and you won’t be fussing switching between “extractor and blender”.

Really glad to find (stumble across) your channel: been making sauces, relish and jelly for a while, but my sauces have always come out too thin…tired of making ‘hot vinegar’ so I’ll be taking tips from you. Curious: have you done much w/ lacto-fermentation? (EDIT: just looked at the drop-down, and it says “lacto-fermentation “ right there)

@ATXHotSauce

2 жыл бұрын

yep.. that is what we do!

Wow 😯 that sounds/looks amazing!!!

Thanks for showing us your secret!! 👌

Very well done writing things down. I do the same with sour dough recipes coz as you say you won't remember. Great vids, I will need to try this soon with my chillies.

@ATXHotSauce

Жыл бұрын

Thanks so much! 😊

Good job,...! Now we have a product 🔥⚡👍

Thank you for a great video looking forward to do my own

@ATXHotSauce

Жыл бұрын

Good luck!

"Who measures art?" Says the one with a journal with all of your ingredients with batch numbers 🤣 "2 cups or so, I don't know I'm not good with measurements" says the one with measurement lines on the blender pitcher showing toward the camera 🤣😂 Just kiddin', was a fun and informative video for sure! I've dabbled in fermented hot sauces a handful of times now and I wish I found your channel earlier on. Lots of good info here, especially the PH reading!

@ATXHotSauce

3 жыл бұрын

Joe Maddox love it!

And where can we find the shrink wrap? it’s a totally awesome idea. I’m completely stoked to do this. I can’t thank you enough for this recipe.

What an awesome instructional video, I just finished my first two batches, one had grapefruit and pineapple and one had mango and pineapple. I followed your steps, and the concoction has been fermenting since September 2022, now June 6. The grapefruit pineapple tasted the best, but I did not add vinegar to either batch, only some brine. I don't want the vinegar taste if I can help because I think it will take away from the wonderful flavors. I used carolina reapers, banana and sweet for the peppers

@ATXHotSauce

Жыл бұрын

Wonderful!

I put a tomato pureed into mine when I heat it. Let it stew for a bit. Then I pour it on a cookie sheet and smoke it for an hour or so. Its amazing!!!

@ATXHotSauce

3 жыл бұрын

sounds awesome

I just ordered the Pinapple Mango Juice and the Texas Reaper. I really enjoy your videos, looking forward to trying your sauces. Do you have any videos that give tips on the fermenting process?

@ATXHotSauce

3 жыл бұрын

Hope you enjoy! working on one now that is a little more in depth

mine is finished and its awesome I fill my bottles with a turkey baster no mess

@ATXHotSauce

Жыл бұрын

awesome

Really nice video, lot of explaining and helpfull. Thanks 👊🏻 What’s the diameter of that pot? Maybe a a link where to but those and the lids? 🙏🏻

That brine looks delicious

@ATXHotSauce

Жыл бұрын

yummy

One thing I do to make sure I get the oxygen out is to use a layer of good quality olive oil. It floats on top and doesn't go bad. I don't do that anymore because I also stopped using bubblers. I found someone that makes caps with a one way pressure valve and I can use a vacuum to suck the bubbles out just when I start a ferment. I've always had trouble with bubblers not being a good seal.

@ATXHotSauce

2 жыл бұрын

Good tip!

Decided to order your reaper sauce. Looking forward to trying it!

@ATXHotSauce

Жыл бұрын

going out today!

@AwokenMinds

Жыл бұрын

@@ATXHotSauce thanks!

I guess my wife bought a kick ass blender, whatever it is, because it takes maybe 60 seconds on high and EVERYTHING is blended. Lol. Love the vid, man.

@ATXHotSauce

2 жыл бұрын

thank you sir

Awesome video, thank you! That sauce looks amazing

@ATXHotSauce

3 жыл бұрын

It was!

Immediately got on the website and bought some sauce after watching this video.

@ATXHotSauce

4 жыл бұрын

how did you like it!

9:29 secs into video liked the diagonal flame animation, nice.

@ATXHotSauce

2 жыл бұрын

HA!

thank you your very informative. one thing you gotta get a vitamix on step process,

@ATXHotSauce

Жыл бұрын

Been using mine (Vitamix) for over a year now.. i have 4 of them.. they are great!

Wonderful video. Thanks for the recipe. What blender are you using?

@ATXHotSauce

Жыл бұрын

Nowadays we use a VITAMIX blender. Check out some of the newer videos

Got a new subscriber 😎

@ATXHotSauce

2 жыл бұрын

Welcome aboard!

Love this video and it has given me confidence to give it a go myself. How long will the sauce last in a sealed bottle if not opened? And once opened , what would the use by date be ? Thanks!

@ATXHotSauce

2 жыл бұрын

we sent ours off to a lab to be tested.. 12-18 months unopened.

Loving your kitchen and the video. Eager to know if you grew the habeneros yourself?

@ATXHotSauce

2 жыл бұрын

I don't have the bandwidth for that :-) but we try and source local

Great video, like always. One question, from one kg of raw habaneros how much, approximately you make of hot sauce to be fairly hot? Thanks

How much line did you cut from the spool to load into the trimmer? Great vid tho thanks!!

Hi, enjoyed the video and sauce definitely looks yummy. How long can u keep the sauce after bottling eg expiry or best before period?

@ATXHotSauce

3 жыл бұрын

If you sanitize correctly and bottle with a PH of lower than 3.9 I would say shelf life around 6-12 months unopened. I sent my stuff to the lab and they gave us a 12 month shelf life rating

Love the channel. Is there any way to make a hot sauce less salty once you have already bottled it? I used 2 cups of brine from a 4 month ferment in 6 cups blended of peppers and veggies. Maybe it will be less noticeable over time.

@ATXHotSauce

3 жыл бұрын

Not that I know of.. but my question would be.. what was your salt percentage in the brine to start?

Coming back again to this vid, all you need to make a good hot sauce. Perfect with chicken thigh skewers!

I wish I would've used sliced mango also. I bought two whole mangos and sloppily sliced them. Hope it comes out ok! Thanks for doing what you do

@ATXHotSauce

Жыл бұрын

of course!

It would sure be nice if you would add some links to your supplies, such as bottles, labels, shrink foil and so on. I really enjoy your vids. Ty.

@ATXHotSauce

2 жыл бұрын

Great idea!

Same ordered as soon as I seen this video and subbed up brother I know it’s going to be good u should try a 7pot pepper or reaper sauce I would buy that in a heart beat keep up the good work!

I am definitely intrigued. I have been making my own salsa and pic for years. Never tried my hand at hot sauce but have always wanted to give it a try. Neewbie question(s)....I think my first step would be to purchase a fermenting jar. They appear to be readily available on Amazon. Is there one brand that is better than others? Is a gallon jar large enough?

@ATXHotSauce

2 жыл бұрын

The gallon jars on amazon are all about the same ..

Hi John. Does heating the finished product kill some of that awesome prebiotic you worked so hard to grow? Love the recipe!

@ATXHotSauce

2 жыл бұрын

Yes .. yes it does .. but I don’t think that any hot sauce is a good source of probiotics .. you would have to drink it :-)

AMAZING!

great looking sauce. A blend tech or vita mix blender would make blending a one process blend...

@ATXHotSauce

3 жыл бұрын

YEP...! all i use is the Vitamix now as it blends better and pasteurized

Thank you for your video! What is the name of your sanitizing liquid? Thank you!

@ATXHotSauce

3 жыл бұрын

Hey Steve.. StarSan is the one i use although there are many out there. www.amazon.com/Five-star-Star-San-32oz/dp/B00FA86OVG/ref=sr_1_6?crid=1VYVL0VHEKAXS&dchild=1&keywords=starsand+sanitizer&qid=1600349857&sprefix=starsa%2Caps%2C163&sr=8-6

Hey thanks for the great tips! Does the heating process ruin your good bacteria, one of the benefits of fermented hot sauce? Just curious, new to the hot sauce making scene. I've made some great ones so far, mostly with carrot, garlic, habanero, onion, and lately some red cabbage which I've really enjoyed. In all of them, I have not boiled any of them and just tell anyone I give some to that it needs to be burped if you don't use it often.

texans are always so chill it really seems like it's the only part in the world left that's fun to live in

@ATXHotSauce

2 жыл бұрын

agreed!!

@justplinkin4809

Ай бұрын

It was, we now have such a high influx of foreigners from other states running away from what wrecked their states yet coming here and turning Texas into what they ran away from.

I've never tried anything like this and I love great sweet heat sauces. Looks like winemaking meets pulverizing blending. Saw a previous where you brined and stored but didn't see a fermenting yeast source. Did I miss it or wild in the air ala Middle Age style?

@ATXHotSauce

2 жыл бұрын

no yeast.. Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the Lactobacillus genus), as well as some yeasts. ... Examples of lacto-fermented foods include fermented milks, yogurts, meats, sourdough bread, olives, sauerkraut, kimchi, and cucumber, among other pickled vegetables

Hello do you mind sharing ur recipe for the mango habanero hot sauce please I will be making it in a quart jar

Have you ever try to make something like Tabasco Habanero? I’m curious cause I love it, they use banana papaya and tamarindo I guess, I’ve added once papaya and banana but don’t fermented and didn’t like the results xD

Write it down! Best advice ever, but also record it on disc or video! I lost the best sauce recipe ever in Guam when I was growing six different peppers, had the perfect sauce, written down, and Typhoon Omar hit, my recipes disappeared. And no, insurance doesn’t cover it! This I did, with some small Manila Mangos, the really sweet small yellow ones, fantastic!

Hi John wonderful video. Where do you get your ceramic weight?? I did this sauce twice allredy...delicious.

@ATXHotSauce

2 жыл бұрын

Amazon 👍🏻

@Atx hot sauce are you a certified acidified food processor? You seem to be very thorough. I like that.

@ATXHotSauce

3 жыл бұрын

have have taken more than one class on it and we are an approved Food Enterprise and have a commercial kitchen that we make our sauce at. When we first started we worked under the "Texas Cottage Food" laws in our own kitchen but have since "grown up" :-)

What PH tester do you use?

Mmmmmm!!!!

Great video! Very informative. How long is the shelf life after this entire process?

@ATXHotSauce

Жыл бұрын

as long as you get the PH value down into the mid 3s and correctly sanitize the bottles they should have a unopened shelf life of at least 12-18 months.

I have been making my own fermented sauce for a year now. I too keep notes and I like the longer ferment, (some only go 2 weeks and it is not enough Imo). I add some garlic oil I make. One Question: I'm careful not to blend too long because of the heat (which you mentioned) yet you heat yours up. I never heat up and have never had a problem at all? I use my leftover bring in my sauerkraut, so good!!!

@ATXHotSauce

2 жыл бұрын

we bottle ours and they sit on a shelf for a while before we sell.. if you dont pasteurize the sauce the bottle could explode.. ever seen a hot sauce grenade?

@jeremyfox2443

2 жыл бұрын

@@ATXHotSauce no I haven't, sounds delicious! Makes sense mine doesn't sit long at all! Thanks

is it shelf stable? or can you water bath it (is it nessesary or would it help)? would it hurt anything to wAter bath them for 10 or 15 minutes?

would a vita mix work for grinding up the seeds and also heating the sauce to stop fermentation?

@ATXHotSauce

2 жыл бұрын

Yes, absolutely- check out my newer videos.. we use the vitamix to do both at the same time

hi sir! I'm a newbie in making hot sauce. if you don't mind, what is the ideal temperature when simmering to make sure that we already stop the fermentation? advance thank you very much for the answer.

@ATXHotSauce

5 ай бұрын

165-170 F

Thanks for sharing. Cant wait to try out making a batch of hot sauce. Can one get away using canned fruit to ferment? Any insight on quantities of mango, pinapple, carrots, onion and chillis? Thanks!

@ATXHotSauce

5 ай бұрын

you can use canned fruits but you have to make sure you use some fresh ingredients too.. or else the fermentation will not begin. My advice is to experiment with different ratios to see what works best for you. make sure you write your recipes down in a log!

@caneburner007

5 ай бұрын

@@ATXHotSauce thank you for the reply and advise.

Where do you order your labels sir?

looks amazing. the spice is called cardamom.

@ATXHotSauce

2 жыл бұрын

thanks!

Hi John I would like to know what kind of bottles and shrinkers you are using. Your hot sauces looks so good that I want to try them for me and my family.

@ATXHotSauce

3 жыл бұрын

I get my bottles from ULINE or you can find the 5oz woozy bottles on amazon

@garyl.4526

2 жыл бұрын

Hi John my name is Gary. I’ve been thinking for a long time to make my own hot sauce. Thank you for sharing your experience with me.

What make a model number BIG blender do you use? I would like to get me on. Thanks!

@ATXHotSauce

3 жыл бұрын

E310 Vitamix

@WinGator1

3 жыл бұрын

I'm pretty sure the blender in the video is a Ninja and not a Vitamix

What about the lees in the jar curious if you rinsed the jar before adding the brine back to the fermentation container ?

@ATXHotSauce

3 жыл бұрын

i did.. but having some residual is just fine.

Love your hot sauce! How do you sanitize your bottles and utensils?

@ATXHotSauce

Жыл бұрын

With Star San .

Awesome! I am trying out fermented hot sauces on my own hopefully to sell eventually. Do you have to cook it after blending? I thought the white vinegar stops the fermenting process.

@ATXHotSauce

3 жыл бұрын

you for sure want to stop the fermentation process before you bottle. Couple of ways to do this - 1. you can pasteurize the sauce.. bring it up to about 160f for about 1-2 min or 2. you can "cook" it at a higher temp for longer. Depending on how well you sterilize everything and your final PH level should be a deciding factor. I like my PH to be around 3.5 -3.6 and I use the pasteurization process as I think the "cooking" changes the sauce too much.. hope that helps.

@Victoria-zl5ok

2 жыл бұрын

I just keep it in the fridge for months without doing anything else and the fermentation probably continue but very very slowly and the taste doesn't change. I've done the same way for all fermented food for years.

Great video! Looks like a tasty recipe. Just curious why ferment if you then heat it up afterwards? Doesn't that kill off the healthy bacteria? I love making hot sauce but am new to fermentation. Thanks!

@ATXHotSauce

Жыл бұрын

you would have to eat ALOT of hot sauce to help your gut! :-) We heat to stop the fermentation. if you don't pasteurize the sauce it will keep fermenting in the bottle and the bottle might explode or worse explode when you open it. Fermentation creates gases that need to be released.

@bigs6364

Жыл бұрын

@ATX Hot Sauce won't putting it in the refrigerator slow it down enough?

Hi John, just curious on your opinion of reusing the brine if you only brine for 5 days before you blend all the ingredients within that brine. Can you reuse it?

@ATXHotSauce

Жыл бұрын

Yes, absolutely ! 5 days is pretty short on time though to really develop those good funky flavors i would recommend at least 14 days

Question: What do you do with the left over brine? Can be reused?? wouldnt using this again help the next batch get beter and better over use??

@ATXHotSauce

3 жыл бұрын

absolutely... makes for a great starter to get the fermentation rolling quickly..

hello! awesome chanel, i just find you. just a question, why the vinegar? is for shelf stabiliy? can add more brine instead?? thank you! cheers

@ATXHotSauce

Жыл бұрын

i only add vinegar for flavor.. the Fermentation does the shelf stability

@Diego-gz1pl

Жыл бұрын

@@ATXHotSauce thank you man!

I assume you have a stand-mixer (Kitchen Aid), they make an attachment that separates the juice from the skins and seeds of about anything you feed it. I use it to get rid of the seeds, skins, and, what-not. Also to get tomato juice from fresh tomatoes w/o peeling and such.

@ATXHotSauce

2 жыл бұрын

I use a vitamix blender and it pulverizes everything with no mash left over .

@JohnnyC10071959

2 жыл бұрын

@@ATXHotSauce Yes. I have a Blendtec, second only to the Vitamix (maybe). Experimenting with all this is really fun.

Hey John where did you get the funnel, jar and bubbler, and bottles you use here? And should you ferment your vegetables and ingredients with the peppers or should you add those later? Just a novice trying to get into hot sauce making

@ATXHotSauce

2 жыл бұрын

Amazon is the best resource...i would recommend adding all your fruits and veggies together.. the additional sugars will help your fermentation and give you more balance.

@GungHoSourdough

2 жыл бұрын

@@ATXHotSauce okay perfect! I have jalapeños fermenting but I’ll add the tomatillos and poblanos. Should I change out brine or is that not good?

Would you always recommend Brine for fruit in fermented hot sauces? Or do you ever do a mash?

@ATXHotSauce

3 жыл бұрын

I typically do fruit and or vegetables in all my brines with the peppers. Truth be told.. peppers themselves are fruit :-). I do use mashes sometimes especially when doing a large amount of peppers but i love a good batch of brine. some of the ingredients i use are Pineapple, fresh plums, Fresh apricots, Beets, onion, garlic, etc..

@andydelore

3 жыл бұрын

@@ATXHotSauce thanks for answering my questions. I'm also wondering, how do you calculate nutritional information for your sauces? Is the salt content based on the % of Brine you used in the final product? And because fruits are used, is there a way you measure how much sugar has been consumed by the bacteria?

Hi John, I have some Habanero peppers fermenting and I wanted to make a Habanero/pineapple sauce. Is there any issue with using fresh pineapple vs. fermented?

@ATXHotSauce

2 жыл бұрын

Fresh for sure and VERY SAFE

Hi John! My ferment has been going for about 4 weeks now. The brine has reduced so the peppers on top are below the brine a little. Should I remove cover and airlock to add more?

@kurtkrienke2956

2 жыл бұрын

Four weeks should be plenty for most tastes. Smell it and if in doubt, just go for it and blend it up and enjoy.

@bcneiman

2 жыл бұрын

@@kurtkrienke2956 sounds good! Thanks Kurt!

@ATXHotSauce

2 жыл бұрын

totaly agree

Question: Could you have cooked it in the beginning and then blended it and bottled it? The confusing part to me is when you heated it for 20 minutes which I thought would kill off the lacto fermentation that you were trying to created over 4-5 weeks. ?? Or perhaps refrigerate it to stop the fermentation or slow it down?

@ATXHotSauce

3 жыл бұрын

when you bottle you need to stop the fermentation process. Bottles tend to explode when opened if you don't. Watch some of the more recent videos where we use a quick pasteurization process to facilitate this .

Where can I purchase those black seals for the bottles thank you enjoyed the video

@ATXHotSauce

2 жыл бұрын

amazon is the best and it is where i get them

@Sheenasalesthriftytreasures

2 жыл бұрын

@@ATXHotSauce thank you