How to make a tomatillo hot sauce - fermentation
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- Опубликовано: 12 сен 2024
- In this video John McClellan shows us how he makes "The Big Tom" a blend of Tomatillo, Jalapeno, Onions, Garlic and Cilantro. Fermented hot sauce
If you are into making your own sauces you will love this DIY video.
Not into making, but love Tasting???
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1000% agree with the notebook...my sauces improve, but my memory doesn't LOL
I hear yah brother..
I did a my own version of this on my first go. I have such a crappy blender that it was not a sauce. hahaha some of the best salsa I have ever made
Vitamix!
@@ATXHotSauce working on it!
We love hot sauce! This one looks tasty.
Great looking sauce
It was!
Awesome Job John! This video is looking legit😁
Great video!!! Thanks for sharing.
I’m new to fermenting hot sauce and researched a lot of your content before starting and your videos were super helpful! My Carolina reaper sauce, ghost pepper sauce, and habanero peach sauce turned out great! But my Verde ones ended up tasting SO acidic and sour with almost no heat at all especially after putting in the vinegar. I used jalapeños, serranos, an onion, garlic, cilantro, and pepper corns. And used some white vinegar to bring the ph level down. I wonder if there was something I may have done wrong to make the flavor so sour! I fermented it for 3 weeks, should I have gone longer? Too much tomatillos maybe? Or is this sauce supposed to be on the sour side.
Curious about those green fermenting lids. Mind sharing where they're from, and if you're happy with em?
Nice il be doing sumtin like this ....thank u
Most welcome 😊
Hi. Great channel!! Is there somewhere that shows the ingredient quantities used in each jar? I'm very new to fermenting. Thanks for any help!
i am working on that this week!
Wonder what it would tastle like if you charred the Tomatillo's/Jalapenos. Looks fantastic!
we do that now.. thanks for the comment !
Have you ever used leafy greens in your fermentation? Like a collard green or a grape leaf, scallion or something similar that you'd traditionally see in a pickling?
We use cilantro in our Big Green fermentation
Do you have a recipe/video for making your jalapeno mash? It's my first attempt at making hot sauce, so I may need to add more jalapenos. Love your videos, thanks!
Not yet! but i will get one going
@@ATXHotSauce thanks, can't wait!
Looks awesome! Is there a reason you didn't mix the jalapenos with the other ingredients to ferment in the same jar?
I just had some fermented Jalapenos that were not being used for this recipe. Normally i prefer fermenting the ingredients altogether.
@@ATXHotSauce Cool beans. I just started my first batch of hot sauce a few days ago inspired by some of your videos, and it looks like the fermentation process is already under way. I have no idea how I'll handle the heat, so I ended up making a batch of just peppers like you did so I can combine them to taste after they're done fermenting. I can't wait to try them!
Before packing do you have to remove any air or just make sure that the acidity it at range 3-4 if the acidity is higher than 3-4 what’s best to drop the acidity?
We hot bottle, this pasteurizes the sauce and helps the lid to adhere to the bottle. as for raising the acidity.. i would not bottle anything over 4.4. You can add vinegar to raise the acidity ( lower the PH the higher the acidity)
Do you have a video of this process if so can you send me the link of it
Is best to pour it hot into the bottle or first let it cool down
@@AbeC116 put in while hot
Awesome thanks for the reply love your videos
I need to get a new blender, what would you suggest. I watch your videos ans know that you know your stuff. Suggestion would be appreciated.
VITamix for sure!
can i use green tomatoes instead of tomatillos?? I have a bunch in the garden and if I get a frost they are done!
Don’t see why not! Let me know how it turns about and you may put some limes juice before bottling
Is washing & sanitizing in the dishwasher a safe method?
I wash in the dishwasher and sanitize after with Star San
If the ferment has mellowed out too much could you add a few fresh jalapeños into it for spice instead of the jalapeño mash or would that ruin the flavor?
you could do that but make sure you check the final PH levels
if that is still fermenting, won't it turn into a "Big Tom Bomb" once it's opened? would it be better to pasteurize it first to keep it safe?
we pasteurize all our sauces for sure.. i have had a "Hot Sauce Grenade" go off in my cabinet before
Where do you get your chili fruits from?
Most are local farmers but when they run low i use our local Grocery store
I have watched several videos, do you put yeast in the fermenting jars ?
nope.. but there are plenty of spores in the air -
Have you even fermented canned Tomatillos? Is it worth a shot?
I keep seeing those at the store. All the good bacteria has been killed in those cans so you would need other fresh fruits and vegetables to start the fermentation if you used canned
....kinda worrisome that you were actually expecting 5 for a Ph....are you not concerned with botulism?
All of my fermentations are 4.0 or less.. most are around 3.2 actually - i will have to go back and review the video as i must have misspoke
went back an looked.. if my PH is too high we add vinegar to increase the acidity .. My point was it is important to test for this as you so well pointed out it can cause problems (bad ones) i would never even think about bottling something that is above 3.9 to be honest.
Skip the jalapeno use serranos
love me some serranos