Wow! Great vid Jenna. Very clear, simple instructions. I wasn't going to grow hot peppers this year, but your video changed my mind. Thanks from Richmond, Virginia.
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
First time I have seen a hot pepper ferment to hot sauce! Also the onion on top is a great idea. Thank you for sharing this with us. Trying g fermenting for the first time this year.
Good stuff. I use a slice of onion on top with a weight and silicone ferment lid but your idea looks good. A food mill for seed and skin removal, just like one used for tomatoes, works good. I add a couple tablespoons of apple cider vinegar like Bragg's to help stop the fermenting and it taste good too. Edit: I blend it before the food mill.
Thanks for sharing. Not big fans of hot sauce, but we’re enthusiastic home preservers. Our latest batch of sauerkraut should be about ready in 5-7 days. Can’t wait!
Gotta love that sauerkraut! I started playing around with flavors last year and tried making a roasted garlic jalapeno sauerkraut-- yum!! Also, if you've not tried it already (but I'm guessing there's a good chance you have), cortido is one of our favorite sauerkraut variations- I highly recommend! www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/cortido-latin-american-sauerkraut/
The onion trick is good and much cheaper that the weights. Airlocks work very well for fermentation on those jars. You can put an airlock on the jar and forget about it for two weeks.
@@GrowfullywithJenna The airlocks really work. They let gas out and stop air from getting. No need to keep checking the ferment, it lets oxygen in and you might get mold.
What is the name of that huge red pepper at the :55 second mark? It kind of reminds me of a large hybrid Thai pepper that I am growing, but those measure only around 4+ inches in length with a spiciness of a typical Thai pepper. I just discovered your RUclips channel and enjoy it immensely. Looks like I will be binge watching your videos soon! 🌶🌶🌶
That's from the 'Gurney's Triple Delight' mix (it's a mix of gold & red peppers bullhorn type peppers) and is a sweet. I'm glad you are enjoying the channel!
Jenna, I just saw your video on growing potatoes and I found myself on this video. Again, a very well explained video! Since you asked for some comments I thought I'd throw some ideas your way. We have our own little Farmer's Market and I bottle and sell my own hot sauce. You're doing everything right but as you know, there is no one right-way but instead many ways to end up with great results. I'm gonna give you some of my 'secrets'..... One thing for sure, fermentation is a must....it's so simply and yet too many people are intimidated by it. I find it a bit easier to simply mix 1/4-cup to each quart of water. You don't need to use distilled water but non-chlorinated water is helpful. I like your onion trick, I usually use weights. I also like to use a variety of peppers along with onion and garlic but it's also fun to add some slices of carrot, besides a bit of flavor they also add a nice orange to the color. Course, omit carrot if you're going to pure hotness. Another nice flavor came come from smoking your peppers before using them.....I use a smoke tray and with the BBQ on super low heat; about 30 minutes to an hour of exposure to smoke gives it a nice flavor...and you can also cheat with a dash of liquid smoke later in the process. I do things a bit different when it comes to processing, I drain all the liquid and then put the fermented ingredients into a blender and then add back about 1/3-cup of the liquid into the blender. I then add some 1/4-cup vinegar, about a 1-2 tsp of sesame oil and then a Tablespoon of brown sugar and then a few dashes of Lawyers seasoning. Why? Because one of the most popular hot sauces in the world, Sriracha uses salt & sugar and this is for two reasons: to offset the bitter and sour nature that comes from peppers! I also don't strain, I just let that blender puree the heck out of everything and then adjust with more vinegar or water to taste. Same thing with oil/salt/sugar....adjust-adjust-adjust to taste! The oil smooths everything out and the salt and sugar dial it in to perfection. I then buy these little bottles from Amazon and then bottle, cap and put my own label on it. Our customers LOVE the stuff and put it on everything. So yeah, dial some carrots into the mix and try tweaking the finished product with salt, sugar and vinegar to taste and if you get yourself a good Vitamix blender you can puree the whole thing down and then add water or vinegar to thin it down to proper viscosity. I'd be lying if I didn't mention that a splash of beer or even some cinnamon fireball doesn't add a nice flair to the mix but now we're getting downright gourmet and competition style.
Oh wow- this sounds amazing! Thank you so much for sharing. I cannot wait to try your tips with my peppers this year. We have used to smoked peppers (my husband does big batches of jalapeños in his smoker every season) and that is a family favorite. Thanks again!!
Thanks for giving me another idea for dealing with my hot peppers... i plan on growing a huge variety this year so this may just be perfect to use the xtra ill certainly have . I prefer to Dry them but im looking at diversifying . Great video . Cheers .
Perfect timing. I was just going to ferment my Cayennes and habaneroes and make a sauce. Plus you fermented them. I wouldn't mind seeing a fermented pickle one if you've done one. One complaint about YT is I only get what is pushed to me. I wished streamers would catalog their videos, publish a table of contents, list and link to them, so we can see all of them. That could even be worth a small $5 monthly membership service?
@@GrowfullywithJenna Maybe that's it. I was just ecstatic that I saw a video of you fermenting hot peppers which I started yesterday. As YT users, we ONLY get what the algorithm pushes to us. We get notifications, likes, comments, as subscribers. We don't have clue on many of your videos you've already have done. WHICH is my complaint of all streamers! Our vision of you is different than you may realize. It's just a narrow set of videos YT choses to share with us. Sniff! I want more! There's just other videos, you've already done, that are useful, that we've never seen or have a clue exist. Spill that Table of contents and links to all your videos girl! Spill!
Making your fermented hot sauce and am so eager to taste it in a week! Question, do you have any suggestions on what to make with the hot peppers that were green/unripened? I wondered if they would taste ok as Cowboy Candy, or even fermenting them the same way as you did with the ripened peppers?
Hey Jenna, I have a question for you. Where did you purchase that Ag Fabric from? I want to order some for my cabbage and I really liked that it was see through. Thanks, Trudy
Hi Trudy- I got the fabric here: www.agfabric.com/collections/insect-netting They have all different lengths and widths, depending on what you need. I usually go with the 6 1/2 or 8 ft. wide.
No vinegar? Just salt water for the final product? Great idea using the onion. I bought some lids with valves that allow gasses to escape, along with springs that force the peppers down into the jar, but the onion is a great idea.
You're welcome, Rob- I hope you like it! I've had it last up to a year in the fridge. It does separate as it sits in storage, so just shake up the bottle before using. Take care!
Hey buddy have missed you….. been prepping garden and cleaning up high tunnel so I can get off my duff and amend beds in there….. as well as trying to convince the freeloading we don’t hunt mice farm cats to relocate out of my space…. The high tunnel…. While battling the free range seems like a lot of work chickens that stand in front of every door and gate I’m trying to go through chasing buckets of sand and pot ash that turn out to be sand and pot ash every time I dump them out….. the brassicas I started are popping up under the grow lights above my washer and dryer…… but if my grown children ask…. It’s totally weed lol…let them worry about what grandma is up too
I’m surprised I’ve never seen anyone use an onion like that before. I’ve seen cabbage leaves and bags of water but not that. Seems like it would work great. I recently got this thing that’s a stainless steel coil spring to keep everything submerged with a one way valve lid. I’ve got a batch of sauerkraut going in it now and it’s doing great. I also have a few of the Crazy Korean kimchi tubs that have the inner lid for that.
I've used the cabbage leaves too (usually for sauerkraut), but the onion works great for me, and I've always got onions sitting around. I'm curious about the coil spring-- can you link where you got it (or to something similar). I've never seen anything like that before. Thanks!
@@GrowfullywithJenna Ball has those springs as part of their fermentation kit. Also, they sell a box with two one way valve lids and two springs for use with your own jars for about 9 bucks at Walmart, but they are wide mouth. I have a Hatch and serrano chili fermentation going on as we speak. I wish I had seen this vid before I bought my glass weights, that onion trick sounds like a winner.
A challenge to you, Let's have a set time to begin our favorite veggie the tomatoes 🍅 ,Need you to tell your viewers what supplies you are using ( others have no limits) but can copy as you our teacher. Everyone does start one tray ( unlimited as how many but should not plant seeds until start date posted by yourself. Also you pick planting date of let's say after the April 15 frost date comparison to see how we compare with our teacher. We don't have to move out side but do so as we want and I plan several planting staggering my planting days to judge if eart planting really helps and I think about the first of May just might prove better than that risky April 15 date EVERYONE can compare how our seedlings doing monthly , I don't think my old ways has a chance but I'm doing the same as your testing 3 soils for starters but I've got containers from Ice beverages that hopefully might be helpful in the last weeks before May. Myself and hopefully anyone who wins can help you spread the way to improve. Maybe a green badge or green ribbon for the championship Might be fun to all your students to test their best efforts to learn, "Thanks Teaching Lady of RUclips University "
If you leave the pepper 'pulp' in it will be a bit thicker. Other options could be doing a reduction (boil away some of the liquid)< or adding a thickening agent like arrowroot, cornstarch, xanthan gum or pectin... though I've not personally tried doing this.
Add just the peppers to a blender. Slowly add the liquid to the blender until it is the consistency that you like. Xanthan gum will thicken and prevent the solids and liquids from separating. Add while the blender is running. 1/4 teaspoon for a 2 quart blender. If you want thicker, continue to add in 1/4 teaspoon increments. Careful, to much xanthan gum can make it gummy.
I think just to be on the safe side to get the benefit of the ferment I would blend up the peppers without the brine, stir the brine back through and then strain it because that trip through the immersion blender is gonna tear up a lot of those bacteria and you want those lil suckers intact.
That would go great on my homemade tamales or shredded beef tacos. With me being from southern California There are so many places where you can get Mexican authentic food, Not here in Ohio So I make my own. Thanks for the Tips on the Hot Sauce, By the way make sure you have plenty of milk with that real hot, Hot Sauce lol
I might do a very not so hot. Must be hard to care for kids,garden and videos so please slow down and Kids are the best hobby and do make more videos. I'll review in next season. I did some apple vinegar types cans with Cubanelle and apple vinegar is to strong. Thanks
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
First time I have seen a hot pepper ferment to hot sauce! Also the onion on top is a great idea. Thank you for sharing this with us. Trying g fermenting for the first time this year.
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
You're welcome! And, yes- I wanted to have it up in time for last year's chilies, but kind of fell behind! If you give it a try, I'd love to hear what you think. Take care!
Wow! Great vid Jenna. Very clear, simple instructions. I wasn't going to grow hot peppers this year, but your video changed my mind. Thanks from Richmond, Virginia.
Thanks so much! I'm glad to hear you're going to add some hot peppers to the mix. Best wishes for a great garden season!
Thanks for the tip with the onion.
You bet!
I love this video! Thanks so much! Planning to do this this weekend.
You could also dehydrate the pulp and make a pepper powder for seasoning. 😁
Oooh- I love this idea! Thank you!
Mighty fine hot sauce ya made here Mrs. Jenna. Stay safe and have a great weekend!
Thank you, sir! Hope you all have a great weekend too!
Also loved the little notes written on-screen and me the slow reader had time to read thanks
I'm glad to hear that John- thanks!
Ohh boy , my guys will Love this!!!!! Thanks Jenna👍. 👵🏻👩🌾❣️
Oh, saving this vid🤩
Glad to hear it, Dee! Enjoy!
I'll be trying this, thanks Jenna!
I hope you enjoy, Ryan!
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
I hope you give it a try this year
Thanks, Jenna!❤
Absolutely love the expressions when you tried The really hot sauce thanks keep them coming
😄Thanks!
Great video! I love the onion idea!
First time I have seen a hot pepper ferment to hot sauce! Also the onion on top is a great idea. Thank you for sharing this with us. Trying g fermenting for the first time this year.
I'm glad to hear you're trying fermenting for the first time this year, Kim- best of luck! You might just get hooked!
Will definitely be trying this!
I'd love to hear what you think, Tina!
I will definately be trying this. I will be growing sriracha peppers this year and will use this to make the sauce.
Oh yum- that should be delicious!
Looks interesting Jenna.
Are you a fan of hot sauce?
Awesome tips Jenna! 👊🏻🌻👊🏻
Beautiful and easy. Love it. I add some higher end vinegar to mine and it makes it really pop! I love vinegar though😊
Ooh! I might have to try that, I do love vinegar!
Another amazing video! Haven’t done it before but will definitely try! Thanks for sharing your knowledge
I hope you like it if you give this recipe a try!
I’ve never made my own hot sauce before. Changing that before fall! Thanks for a great video!
Hope you enjoy
@@GrowfullywithJenna It's on day 4 and the bubbles have begun!
Good stuff. I use a slice of onion on top with a weight and silicone ferment lid but your idea looks good. A food mill for seed and skin removal, just like one used for tomatoes, works good. I add a couple tablespoons of apple cider vinegar like Bragg's to help stop the fermenting and it taste good too. Edit: I blend it before the food mill.
Thanks for the tips!
Thanks for sharing. Not big fans of hot sauce, but we’re enthusiastic home preservers. Our latest batch of sauerkraut should be about ready in 5-7 days. Can’t wait!
Gotta love that sauerkraut! I started playing around with flavors last year and tried making a roasted garlic jalapeno sauerkraut-- yum!! Also, if you've not tried it already (but I'm guessing there's a good chance you have), cortido is one of our favorite sauerkraut variations- I highly recommend! www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/cortido-latin-american-sauerkraut/
The onion trick is good and much cheaper that the weights. Airlocks work very well for fermentation on those jars. You can put an airlock on the jar and forget about it for two weeks.
I've always wanted to get some of those airlocks, but haven't gotten around to it yet!
@@GrowfullywithJenna The airlocks really work. They let gas out and stop air from getting. No need to keep checking the ferment, it lets oxygen in and you might get mold.
I will give that one a go.
I hope you like it as much as I do!
What is the name of that huge red pepper at the :55 second mark? It kind of reminds me of a large hybrid Thai pepper that I am growing, but those measure only around 4+ inches in length with a spiciness of a typical Thai pepper. I just discovered your RUclips channel and enjoy it immensely. Looks like I will be binge watching your videos soon! 🌶🌶🌶
That's from the 'Gurney's Triple Delight' mix (it's a mix of gold & red peppers bullhorn type peppers) and is a sweet.
I'm glad you are enjoying the channel!
Great video! Straight forward and educational
Thanks!
6:04 I don't have a dehydrator yet, but I would certainly try dehydrating the leftover pulp to make a spicy powder.
It's definitely a handy tool to have!
Jenna, I just saw your video on growing potatoes and I found myself on this video. Again, a very well explained video! Since you asked for some comments I thought I'd throw some ideas your way. We have our own little Farmer's Market and I bottle and sell my own hot sauce. You're doing everything right but as you know, there is no one right-way but instead many ways to end up with great results. I'm gonna give you some of my 'secrets'.....
One thing for sure, fermentation is a must....it's so simply and yet too many people are intimidated by it. I find it a bit easier to simply mix 1/4-cup to each quart of water. You don't need to use distilled water but non-chlorinated water is helpful. I like your onion trick, I usually use weights. I also like to use a variety of peppers along with onion and garlic but it's also fun to add some slices of carrot, besides a bit of flavor they also add a nice orange to the color. Course, omit carrot if you're going to pure hotness. Another nice flavor came come from smoking your peppers before using them.....I use a smoke tray and with the BBQ on super low heat; about 30 minutes to an hour of exposure to smoke gives it a nice flavor...and you can also cheat with a dash of liquid smoke later in the process.
I do things a bit different when it comes to processing, I drain all the liquid and then put the fermented ingredients into a blender and then add back about 1/3-cup of the liquid into the blender. I then add some 1/4-cup vinegar, about a 1-2 tsp of sesame oil and then a Tablespoon of brown sugar and then a few dashes of Lawyers seasoning. Why? Because one of the most popular hot sauces in the world, Sriracha uses salt & sugar and this is for two reasons: to offset the bitter and sour nature that comes from peppers! I also don't strain, I just let that blender puree the heck out of everything and then adjust with more vinegar or water to taste. Same thing with oil/salt/sugar....adjust-adjust-adjust to taste! The oil smooths everything out and the salt and sugar dial it in to perfection. I then buy these little bottles from Amazon and then bottle, cap and put my own label on it. Our customers LOVE the stuff and put it on everything. So yeah, dial some carrots into the mix and try tweaking the finished product with salt, sugar and vinegar to taste and if you get yourself a good Vitamix blender you can puree the whole thing down and then add water or vinegar to thin it down to proper viscosity. I'd be lying if I didn't mention that a splash of beer or even some cinnamon fireball doesn't add a nice flair to the mix but now we're getting downright gourmet and competition style.
Oh wow- this sounds amazing! Thank you so much for sharing. I cannot wait to try your tips with my peppers this year. We have used to smoked peppers (my husband does big batches of jalapeños in his smoker every season) and that is a family favorite. Thanks again!!
I loved the video! I am hoping to try this myself, can't wait to taste it
Hope you enjoy it!
Definitely will be trying this out I know it's going to be awesome 👌.. thanks for sharing!
Hope you like it!
sounds delicious! must try !
that back splash looks so familiar 👉1870s homestead 😆
Haha-- the same one!!
Great video. Berta wants to try this recipe this year once our peppers are ripe. Thanks
Sounds great!
Yay! More cooking please! Now you gotta make a mexican dish to put that on. :)
Great idea, David!
I always grow peppers and I'm going to try this recipe. I like the mild and hot versions as well
Hope you enjoy, Jason!
Still have some fermented hot sauce left. Definitely one of the favorite things I tried this year--and you're right super easy.
I'm glad to hear you liked it- what type of hot peppers did you use?
Thanks for giving me another idea for dealing with my hot peppers... i plan on growing a huge variety this year so this may just be perfect to use the xtra ill certainly have . I prefer to Dry them but im looking at diversifying . Great video . Cheers .
You're welcome! I hope you like this hot sauce as much as I do!
I did this last season and added a couple of dried ancho peppers to the fermenting jar. This added some smokiness to the result.
Yum! That sounds amazing!
Gosh, that looks fabulous! Thank you ❤️
Thank you, Joanna- it tastes pretty fabulous too!
Perfect timing. I was just going to ferment my Cayennes and habaneroes and make a sauce. Plus you fermented them. I wouldn't mind seeing a fermented pickle one if you've done one.
One complaint about YT is I only get what is pushed to me. I wished streamers would catalog their videos, publish a table of contents, list and link to them, so we can see all of them. That could even be worth a small $5 monthly membership service?
I do try to catalog everything into playlists-- not sure if that's what you are looking for? www.youtube.com/@GrowfullywithJenna/playlists
@@GrowfullywithJenna Maybe that's it. I was just ecstatic that I saw a video of you fermenting hot peppers which I started yesterday. As YT users, we ONLY get what the algorithm pushes to us. We get notifications, likes, comments, as subscribers. We don't have clue on many of your videos you've already have done.
WHICH is my complaint of all streamers! Our vision of you is different than you may realize. It's just a narrow set of videos YT choses to share with us.
Sniff! I want more! There's just other videos, you've already done, that are useful, that we've never seen or have a clue exist.
Spill that Table of contents and links to all your videos girl! Spill!
man now i want to buy more pepper seeds
😄🌶
Making your fermented hot sauce and am so eager to taste it in a week! Question, do you have any suggestions on what to make with the hot peppers that were green/unripened? I wondered if they would taste ok as Cowboy Candy, or even fermenting them the same way as you did with the ripened peppers?
Hey Jenna, I have a question for you. Where did you purchase that Ag Fabric from? I want to order some for my cabbage and I really liked that it was see through. Thanks, Trudy
Hi Trudy- I got the fabric here: www.agfabric.com/collections/insect-netting They have all different lengths and widths, depending on what you need. I usually go with the 6 1/2 or 8 ft. wide.
No vinegar? Just salt water for the final product? Great idea using the onion. I bought some lids with valves that allow gasses to escape, along with springs that force the peppers down into the jar, but the onion is a great idea.
Correct- it's the fermentation that 'sours' the mix, rather than vinegar.
Thanks for the video. Great job as always. I definitely need to try this. One question how long does it stay good in your refrigerator?
You're welcome, Rob- I hope you like it! I've had it last up to a year in the fridge. It does separate as it sits in storage, so just shake up the bottle before using. Take care!
Hey buddy have missed you….. been prepping garden and cleaning up high tunnel so I can get off my duff and amend beds in there….. as well as trying to convince the freeloading we don’t hunt mice farm cats to relocate out of my space…. The high tunnel…. While battling the free range seems like a lot of work chickens that stand in front of every door and gate I’m trying to go through chasing buckets of sand and pot ash that turn out to be sand and pot ash every time I dump them out….. the brassicas I started are popping up under the grow lights above my washer and dryer…… but if my grown children ask…. It’s totally weed lol…let them worry about what grandma is up too
Haha- gotta keep the kids guessing 😆.Sounds like you've got your work cut out for you-- best of luck!
Oh, I love pepper's, but I do like a mild heat. Are you part of fermented February on Anna's channel (fermented homestead)?
I'm not- I'll have to check it out!
I’m surprised I’ve never seen anyone use an onion like that before. I’ve seen cabbage leaves and bags of water but not that. Seems like it would work great. I recently got this thing that’s a stainless steel coil spring to keep everything submerged with a one way valve lid. I’ve got a batch of sauerkraut going in it now and it’s doing great. I also have a few of the Crazy Korean kimchi tubs that have the inner lid for that.
I've used the cabbage leaves too (usually for sauerkraut), but the onion works great for me, and I've always got onions sitting around. I'm curious about the coil spring-- can you link where you got it (or to something similar). I've never seen anything like that before. Thanks!
@@GrowfullywithJenna Ball has those springs as part of their fermentation kit. Also, they sell a box with two one way valve lids and two springs for use with your own jars for about 9 bucks at Walmart, but they are wide mouth. I have a Hatch and serrano chili fermentation going on as we speak. I wish I had seen this vid before I bought my glass weights, that onion trick sounds like a winner.
A challenge to you, Let's have a set time to begin our favorite veggie the tomatoes 🍅 ,Need you to tell your viewers what supplies you are using ( others have no limits) but can copy as you our teacher.
Everyone does start one tray ( unlimited as how many but should not plant seeds until start date posted by yourself. Also you pick planting date of let's say after the April 15 frost date comparison to see how we compare with our teacher. We don't have to move out side but do so as we want and I plan several planting staggering my planting days to judge if eart planting really helps and I think about the first of May just might prove better than that risky April 15 date EVERYONE can compare how our seedlings doing monthly ,
I don't think my old ways has a chance but I'm doing the same as your testing 3 soils for starters but I've got containers from Ice beverages that hopefully might be helpful in the last weeks before May.
Myself and hopefully anyone who wins can help you spread the way to improve.
Maybe a green badge or green ribbon for the championship
Might be fun to all your students to test their best efforts to learn,
"Thanks Teaching Lady of RUclips University "
Very intriguing idea, John! Thank you for sharing!
I'm curious how everyone shares results (as seeing pictures/photos would be ideal)?
Love this! I’m prepared to try out fermenting next season. Hot sauce sounds perfect! Is there a way to thicken it up? Thanks!!
If you leave the pepper 'pulp' in it will be a bit thicker. Other options could be doing a reduction (boil away some of the liquid)< or adding a thickening agent like arrowroot, cornstarch, xanthan gum or pectin... though I've not personally tried doing this.
@@GrowfullywithJenna thanks so much! Looking forward to trying this❤️
Add just the peppers to a blender. Slowly add the liquid to the blender until it is the consistency that you like. Xanthan gum will thicken and prevent the solids and liquids from separating. Add while the blender is running. 1/4 teaspoon for a 2 quart blender. If you want thicker, continue to add in 1/4 teaspoon increments. Careful, to much xanthan gum can make it gummy.
@@davidf.8345 thanks!
@@davidf.8345 Awesome- thanks for sharing this!
How long does it keep in fridge 😊
I’ve had it last a year- though I generally recommend using it within a month or so.
How long will it last in the frigid?
I've had it last up to a year. It separates when it sits, so just shake the jar up when you're ready to use it.
I think just to be on the safe side to get the benefit of the ferment I would blend up the peppers without the brine, stir the brine back through and then strain it because that trip through the immersion blender is gonna tear up a lot of those bacteria and you want those lil suckers intact.
You certainly could blend up the peppers separately- it might be easier to do it in a food processer or regular blender.
That would go great on my homemade tamales or shredded beef tacos. With me being from southern California There are so many places where you can get Mexican authentic food, Not here in Ohio So I make my own. Thanks for the Tips on the Hot Sauce, By the way make sure you have plenty of milk with that real hot, Hot Sauce lol
Yes- we are sadly lacking here in Ohio... that was always one of favorite things about visiting Cali- such good food!
Awesome! You are hot as a pepper!
😆
I don't want to kill my bacteria but wanna mail some to family. How do I safely do so? I'm mailing several states away
I might do a very not so hot.
Must be hard to care for kids,garden and videos so please slow down and Kids are the best hobby and do make more videos. I'll review in next season. I did some apple vinegar types cans with Cubanelle and apple vinegar is to strong.
Thanks
I hope you enjoy it, John!
Yes, it's a lot of work, but I'm a bit of a busy body by nature 😆. I like to always be working on something!
Hi
Hi
हरे कृष्णा
👍
Please make sure you sanitize all equipment used
Yes
No gloves?! Yikes!!
The scum on top is yeast, remove it and everything is edible.
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
I hope you give it a try this year!
First time I have seen a hot pepper ferment to hot sauce! Also the onion on top is a great idea. Thank you for sharing this with us. Trying g fermenting for the first time this year.
I hope the fermenting goes well for you- I'm glad you're giving it a try!
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
I hope you give it a try this year!
Oh, this is great! Wish I'd seen it when I had my glut of chillies last year but I'll be coming back to this video this year. Great, simple instructions. Thank you!
You're welcome! And, yes- I wanted to have it up in time for last year's chilies, but kind of fell behind! If you give it a try, I'd love to hear what you think. Take care!