I've recently taken early retirement after 25 years of teaching television and video production at a high school in New Jersey. Fueled by my passion for all phases of production, I've decided to share some of my other interests in cooking and other DIY projects through this channel. I hope you like it!
Also, I've recently launched another channel where I'll be posting some of my professional video and drone work. Check it out if you're interested!
kzread.info/dron/JQaCi9ABtGU7MpzC6-4CnQ.html
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So much vinegar.
Looking good 🤙
Thanks!👍
I'm entering my first competition the next weekend at the Ohio Eggfest! Good luck!
Awesome! I'd love to hear your feedback on what to expect! My competition is not an Eggfest but probably similar.
Loved this video. Thanks very much. Extra appreciation for the recommendations to cook outside and to thoroughly clean the blender! Looking forward to watching more of your content.
Thanks! Glad you liked it!
ive also discovered the chilli essence soaks into the food blender! :) @@beaverlaneproductions
@@kanhdahar2 Always good to have a hot sauce dedicated blender!
OK ABSOLUTELY INTRIGUED. I BELIEVE I WILL BE MAKING.
Nice! You’ll have to let me know what you think
They need to GET ONE THISSS dude I would buy so many bottles 😭😭 how are they gonna make a handful of popcorn for 10 dollars and not hot sauce, definitely saving this for later ❤
Can I use a dry rub
Never tried it, but don’t see why you couldn’t!
Carrots and unions are also very good for fermenting...
Can you add a fresh tomato to a hot pepper ferment?
Absolutely! I never have but have seen recipes that call for tomatoes. I’ve also seen roasted tomato fermented sauces, and fermented salsas.
Thank you for your reply. I did . I was worried it could turn bad.
I should clarify a bit. If you add fresh fruits or vegetables to fermented peppers at processing, you should either pasteurize your sauce or loosen the lids to your refrigerated bottles every so often. The reason being is although the fermentation is done for the peppers, adding fresh ingredients could then kickstart fermentation again while bottled, leading to potential hot pepper sauce bombs as CO2 pressure builds. Pasteurization will kill off that bacteria halting further fermentation. Or just release any potentially built up CO2 every once in a while by loosening the lid.
Edit: At first I thought the scorpion and 7-pot peppers ruined the sauce. It had a very hot but super bitter end. I was going to toss it but a friend said maybe he would like it. The next day I tried it again and the flavor profile had completely changed. It’s now the sour sweet start and then a strong kick, but it’s not bitter. I’m making it now with orange 7 x Habanero’s, 1 x Scorpion, 1 x 7 Pot…..can’t wait to try it.
Could be the seeds? I keep and process with seeds but some people say seeds adds bitterness…maybe Scorpion or 7-pot seeds are more bitter than habs.
@@beaverlaneproductions thanks for the reply…..actually today the flavor profile has completely changed. It’s super good. The strong bitterness went away.
Awesome!
Place in Atlanta we go to does it just like this but adds tomatillos. This looks better.
Great job! Am reviewing several pep rolls vids before trying my own.
Hope you love them!
Made 3 versions of this yesterday, yours followed exactly. Then I swapped salt for a smoked Himalayan salt. Much to my liking. Then I swapped the Habs for a ghost/reaper combo. all I can say is, be ready yours is so nice but this got rude very quickly. I grow Ghosts and reapers every year - the Hab and jalas are just a standard for us. We do like heat but still the girls can pop if you use "their" blender. I give your version 2 thumbs up.
Nice! Did the smokiness come through with the Himalayan salt? I tried a smoked cayenne sauce last fall but wasn’t thrilled with how it came out. A smoked salt may be the way to go.
Sorry for the late reply. Yes, it came out wonderful, just the right amount of smokiness. Thanks for the initial recipe@@beaverlaneproductions
Creative idea
Thank you! Wish I could take credit for the recipe!
Spot on preparation and ferment, and smoking and grinding the residual mash is something else. Nice job!
@DonPandemoniac Thanks, Don! Since I made that video, fermented sauces are all I do now. Love the process and love the flavor!
@@beaverlaneproductions It is fascinating, and experimenting with different recipes is so much fun!
Thats not cooked.
Says you.
Used your recipe a few weeks ago, it’s just fantastic! Just get enough of it, also tried it with Scotch Bonnets, but using yellow Habaneros makes a big difference. Thanks for sharing
That’s awesome! I’m glad it turned out good for you! I’ll bet the scotch bonnets kicks up the heat a bit!
Hate the name but love the recipe!
Thank you!
Going to have to try this recipe ... my peppers are coming-in now.
Nice! I’m actually right now getting ready to process & bottle a small batch of red jalapeños and a couple ghosts with some of my neighbor’s peaches. Sauce making is an obsession!
Im addicted to hot sauce too is there a hotline that we can call or a hotsauce anonymous?
Admitting you have a problem is the first step.
Time to make some and watch WVU kick some PSU ass
Just made my batch yesterday for tonight! If you believe in McAfee, they’ll run all over PSU.
@@beaverlaneproductions well it was a decent first half
Honestly, one respectable half was what I hoped for going into it. If they’d pulled it off, couches would have burned.
@@beaverlaneproductions I remember the riots on Grant St after our first victory over Texas my senior year in 2012
Back in the Geno Smith/Tavon Austin days
+ rootbeet for color
I might have to try that in my next batch!
Do you pasteurize (heat up the sauce in a pan) before bottling to "save for later" or "as a gift" then also sanitize bottles/caps by boiling them to ensure everything is sterile? If so, do you use Star San? Citric acid to help shelf life last longer?
I’ve seen all kinds of methods for sanitizing. I’ve used star-san, put my bottles in a 200 degree oven (not the plastic caps). What I’ve been doing is the hot bottle and flip technique and haven’t had any issues. Heat my sauce in a pot on the stove to 195-200 degrees and hold for 10 minutes, then pour into bottles and immediately put the cap on tight while still hot, then flip each bottle upside down to let it cool. The heat from the sauce sanitized the cap and makes for a good seal. As long as your PH is low (4.6 or lower) and you pasteurize, your sauce is considered shelf stable with no need to refrigerate until opened.
@@beaverlaneproductions Awesome thank you!!
Love your style
Thank you!
No sieve to strain the pulp or seeds that didn't get liquified in the blender?
No. I’ve done both ways (straining and not straining) and most of the time I prefer leaving the pulp in. But when I do strain, I get the added bonus of smoking and drying the pulp to use in rubs. It’s all a matter of preference.
I made some recently too! I like to ferment garlic in with the habaneros. along with some bell peppers. It made for a very garlicky habanero hot sauce. I might try blending in a chipotle in adobo next time to give it a real smokey flavor!
I love strong garlic overtones! All my peppers are coming in nicely right now and the neighbor has a couple peach trees. I’m gearing up for some good fermented peach habanero.
Awesome!!
i just yell "fire in the hole" when i start cooking sauce in the kitchen.... lol
That would work, too!
Here to watch how you roll...
😂 I see what you did there!
@@beaverlaneproductions It was either saying that, or something, "Here to stare at your balls."
Jerky gun makes short work of filling those also
I’ve got to get one of those!
Great video making this soon
Thanks! Hope you like it!
I really like this video. I love hot sauce. Thanks.
Thanks!
Please, do not say *habañero*. Ever! Unless you want to appear an ignorant fool to any Spanish speaker. Do not say *empañadas* either. No, really, not cool... Go learn some Spanish instead. It will do you some good!
Thanks. I humbly accept my lashings. I also felt stupid when my wife corrected me, and she’s a Spanish professor.
Don't really need to listen to a drum banging in the background in a cooking video.. Just sayin' ....
Hi. I made this and taste was great but it was very thick. Had to add quite a lot of apple cider vinegar to thin it down. Can I add water? Perhaps I cooked it on too high a temperature.
Sure, you can add any liquid to thin it. Vinegar, lime juice, pineapple juice, tequila, water. Whatever you like!
I would have given a sub & a thumbs up but that music that was playing in the background was to loud & annoying so I could not hear much of the dialog.
Thanks for the feedback. I’ll keep a closer eye on my levels going forward.
New to all this. Gather I could smoke all this to add more flavour?
Absolutely. You could smoke individual ingredients or I’ve seen where some people even smoke the processed sauce in a shallow dish.
Just a little hint… Try fermenting the mix for at least 30-60 days before bottling, and you have an award winning sauce. 😉
Agreed! When I produced this video I’d only made fresh vinegar based sauces up to that point. They’re easy, quick and good but I’ve since made the transition to fermenting my sauces and I’ll never look back!
How do you ferment it? I’m currently growing habaneros and can’t wait to make this!
@@JohnSmith-rq8hw Look up atxhotsauce here on YT. John has a whole series on it.
This was my first go at fermenting and explains my process: kzread.info/dash/bejne/mIyk04-nhNi4Yrw.html
He's got some good stuff there
Do you think next fermentation you'll add the fresh ingredients with chili's? Not after? I want to do a hot sauce with fruit. Dried fruit apparently works the best for adding lactose.
I’ve done several more ferments since this initial run. You can add to the ferment and/or after (or both). But when you add fruit to the ferment the good bacteria will eat up all the sugars which obviously alters the taste. So what many recommend is if you ferment with pineapple because you want that pineapple taste, then you might want to also add fresh pineapple during processing as well. That’s what I did on my last few batches but give it a go and I’d love to hear how yours turns out!
Underrated
Right?! These should be on every menu at every restaurant!
Cant wait to try this recipe! Currently at the seedling stage for Reapers, choco scotch bonnets, and habaneros.. cant wait to make hot sauces!! With the fermenting, and pasteurizing.. what do you reckon the shelf life is for this sauce??
Awesome! Can’t say for sure. But as long as you’ve got the PH down to 3.8 or lower it should be good for 1-2 years…longer and flavors would most likely start waning.
@@beaverlaneproductions thanks!
These past few months I’ve been fermenting sauce, kraut, and kimchi.
Awesome! I’ve done kraut and been looking at different kimchi recipes recently. I’d be the only one in my family eating it though (not necessarily a bad thing).
amazing Im from WV almost Heaven
West ByGod Virginia! Very cool!
If you want more lime taste add the limes and juice at the end of the cooking process. Heat mutes citrus flavors.
I actually just learned that a couple weeks ago. Thanks for the tip!
I made this for lunch and it was excellent!
Awesome! One of my favorite recipes to make with smoked trout.
Make sure to throw out the sponge you used to wash the food processor. (Speaking of experience.) I prefer mango instead of the pineapple, bur the recipe is similar to Belizean hot sauce originally made by Marie Sharp.
Good advice! A Belizean style sauce was the first kind of sauce I ever made. I love mango sauces! I just processed a fermented green sauce and used guava nectar and really liking that too.
@@beaverlaneproductions I grow Reapers, Ghosts, Habaneros, and Thai Chili in my garden, I make different hot sauces all the time. (Amazon loves me for buying the bottles, my friends love me for the home made hot sauce.) I prefer the Belizean style because of its freshness, but I make fermented too. I actually bought limes today to make your Pineapple Hot sauce tomorrow. (I live in Hawaii, we always have pineapple at home.)
Nice! Must be nice to always have that fresh pineapple. Let me know how it turns out!
@@beaverlaneproductions Way too much pineapple for my taste, the next time I make it I will use half of it. I still think it's a better flavor profile with mango, but this one was interesting too.
May I know how long can this hot sauce last?
Refrigerated, I’ve kept it for over a year. With the high acidity and salt, it keeps well. Pretty sure the flavors wane longer than that.
Do you use xantham gum at all? I made a habanero sauce this week and everything settled to the bottom. Poured it back in the blender and added some xanthan gum and the sauce stare suspended.
Not in this batch, but I have used xantham gum in my sauces, which does keep it from separating (use it sparingly, maybe 1/4 tsp at a time while actively blending - a little goes a long way and you don’t want it to thicken too much). You could also just shake we’ll before each use - it’s all the same.
Thanks for the vid.
Thanks for watching!
What’s the shelf life on these?
Depends on the ph level. When I made this video I wasn’t using a ph meter, so I just refrigerated all my bottles. I’ve had refrigerated bottles last longer than a year. If you want to keep bottles non-refrigerated you really should check the ph and if it’s below 4.0, they’ll be shelf stable and would last a while (at least a year probably longer). Once opened, they should be refrigerated. Although, this recipe is very high on vinegar so my guess would be a low ph (shelf stable).