How to make "Red Scorpion" Hot Sauce - ATX Hot Sauce
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- Опубликовано: 16 окт 2024
- Learn how you can make your very own fermented Red Scorpion Hot Sauce with John McClellan of ATX Hot Sauce as he shares his tips and process on making a sauce everyone will enjoy. Red Scorpion fermented hot sauce is brings the HEAT and we like it. So if the hotter the better and loaded with flavor is for you, then try this recipe. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes good hot sauces so damn tasty!
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Great video. I really liked what you did with the onion. Gonna try that next time.
John, thank you for these videos sir. Keep them coming. I learn something new each time. Thanks again!
THANKS1!
Dang the production quality on these videos is amazing and the recipes look delicious! It's a shame I've only now found the channel. You've gotten my sub easily :)
thanks! glad you enjoy them!
How I just now found you is beyond me? You my friend are a man amongst boys and a legend amongst fables! I’m watching everything you posted and man to man I look forward to your next post!
Thanks!!! Means a lot!
great recipe. thanks for sharing. Gonna buy some as soon as I am done watching. Then go make my own in a few weeks when peppers are flowing. oh, and congrats on 100.
New subscriber. Been making sauces for years. Always learning new things and in fermentation you need to learn as much as possible. Great video.
Learning a lot from your videos, yesterday I made my 1st hot sauce and its amazing! Thank you!
Great job!
Thanks for sharing your recipes, tips and tricks. Much appreciated. I've mirrored them with much success. Absolutely delicious!
Glad you like them!
I have three Scorpion plants. Orange Trinidad, Apocalypse, and Butch-T. I'm sure I could get 14oz with them all combined. It has been harder to find Scorpion recipes than I thought. Everyone seems committed to habs, ghosts, and reapers. Excited to give this a go!
that's awesome! let me know how it goes
You don't need a scorpion recipe. You can use any peppers you want for any recipe you can find. Doesn't matter. If you like to rely on recipes then just substitute the peppers with whatever you have and do everything else the same, of course unless your peppers are much hotter than the ones used in recipe, then adjust quantities accordingly, that's all. This isn't rocket science but if fermenting just be sure to follow basic guidelines and you'll be good to go. Don't over complicate it
John, just found you and boy, am I so happy and feel blessed! You are amazing! I have only began this process. I grew a Trinidad Scoring plant this year… I have two jars fermenting right now for 24 days. How do I know
When they are ready? How long before they over ferment? I have been watching and tasting. One jar with red bells and a few scorpions, carrots, red onion, and couple
Garlic cloves. The other. Habaneros, pineapple, white onion and one garlic clove. Both on a quart size jar. Please help! Thanks.
after 3-4 weeks you should be good to go! Make sure you pasteurize the sauce before you bottle.
Love the video, I've had my batch fermenting for the last 2 weeks and I'm planning on finishing it tomorrow.
Hope you enjoy it!
Great video! How many pounds of peppers will fit in a 1 gallon glass jar like that?
depends on the pepper and how fine you chopped them up. I just fill it to almost the top and pack it in! :-)
If I only have cardamom powder, how much should i use instead of whole? And should I add to ferment or at processing? Thanks
I have no access to the Fresno do you think using jalapeños instead would work fine?
Love the channel, love the recipes, and the scorpion pepper is my favorite of the "big boys", but I couldn't finish the video and took the gist of it for the rest... I'll be honest - I couldn't hear xanthan gum mispronounced one more time. Other than being pedantic about language, I can't wait to replicate this sauce!!
guys my Texas accent gets in the way. you should hear how i pronounce OIL
What are the weights/ ratio of the other ingredients to the Scorpions?
Could you roast the peppers and other ingredients before you ferment them?
For sure! But make sure you mix in some non roasted
I found a fermentation kit on amazon that has stainless steel lids for Mason jars. Would you not recommend stainless steel for a fermentation like in this video? I was not sure if the stainless steel would react. Thank you for your time!
i like the plastic lids better but you can use the stainless steal.. make sure you wash and sanitize them well..
@@ATXHotSauce thank you very much for your time.
Also did you use the Cardamom whole pods there? The seeds are much smaller than that aren't they?
i used the whole pods.. seeds are pretty big
How much peppers are needed to make a gallon of hot sauce?
pretty much depends on the peppers and the amount of brine and or vinegar you put in with it. A one gallon brine makes about 25-29 - 5 oz bottles..
4:50 ... chemical weapon, maybe.... if theres fision going on in those peppers, i think i might stay away LMAO
You took the weight of the jar off at the scales first when you zeroed them, then when you weighed the water you took the weight of the jar off again???
yeah.. i noticed that... I am not perfect but I try hard!
Any reason why you did not ferment the garlic along with the rest?
I put garlic in a ton of my fermentations
is there a recipe list ?
I noticed the brine was at 3% ratio. Why was it different than the usual 3.5% this time?
My heart said less salt... :-)
Maybe putting the onion top on after you pour the brine would be less mess but I dunno you seem like a smart guy.
Good stuff sir.
something i started doing after this video was made. Live it to learn it
I've heard that leaving the seeds during fermenting and processing can impart bitter flavors on the sauce. Is this true?
John Hoffman I can but I find it is only a problem with dried peppers like ancho poblanos
you need to do all in one video with the sauce making as well
agreed
where do I find fresh hot peppers ?? online ?
try local farmers markets.. where are you?
I always immediately put the the even towel I wipe the gloves with in the wash, can't be too careful on pepper day. Especially for a contacts wearer like myself. My god that hurts in your eyeball!
Why do you ferment the pepper?
To add natural acidity so we don’t need as much vinegar - vinegar hides flavors
where can I buy the burping top?
I've actually fallen in love with these. Only good if you're working with wide mouth jars though
www.amazon.com/dp/B01M73T3ZH?psc=1&ref=ppx_yo2_dt_b_product_details
Can you please spell the name of the dried peppers you used?
Ancho
@@ATXHotSauce where can these peppers be purchased?
where are you from? Here in Texas you can get them in just about any grocery store.
Wheeling west Virginia
@@lawrencestrabala6146 you can get them at Walmart in the Hispanic spices Chile section. If they have that area in ur local Walmart
A shot for every time he says "rough chop". 😏
fun game!
Just push the stem in with a thumb and you got the stem and seeds off the bell pepper.
Even easier!
Had a scorpion pepper once and it was hot but the burn in my stomache 30 min later was something else
John, you are a great sport and patient man with all these comments. Do you give yourself a butter bath before you film a video so you can let some
Comments Slide Over…just wondering.
rather than a bath I normally just drown my sorrows with Tequila
I don't understand why you put all the seeds from the dried peppers into the sauce... they add nothing to the sauce, just fiber...
When you put the placenta + seeds from a fresh pepper into the sauce: okay! It is difficult to seperate. But with the dried peppers you just pour them out of the dried pod...
I add them for the tannins
Y people chop the peppers real fine is because then you can't get air pockets, not so that more fits into the glas!
And Gloves....
I never use gloves but yesterday cut 1kg "red habanero" and 24hrs later my fingers are still tingling. Never happened to me before.
Also I just licked the spoon as I was finished shredding them and I was vomitting gall afterwards for the first time wjen eating peppers...
I assume these were no normal red habanero because not even my self grown that had Capsaicin drops all over the interior were that hot....
I assume my sauce will be. Uneadible
Where is the written recipe?
i will get that added
Please, name your videos with the Number of the batch so we can follow up to the final video when u bottle it up.
Great idea!!
Double gloves when using scorpions! Good god man!
Why not just simply tare the scale with the jar on it, add your water, then your salt? Weigh water and salt and skip the confusing part?😂
that is the "old way" more of a learning tool. I just measure water by the liter now and and 35 grams per liter of water.. much more simple for sure
1 L H20 = 1 kg
So, my question would be, how many batches of hot sauce have you ruined in the process? You have a wealth of knowledge but that comes at a cost, so how many times have you made a sauce, and after all the time and effort it just didn't turn out?
Great question- and thanks for dredging up bad memories! LOL
I would say that number is in the 100’s from bad flavor combos to ferments gone bad due to mold etc
@@ATXHotSauce Lol! Sorry for the trip down bad memory lane. As Edison said, he didn't fail at making a lightbulb 1000 times. he learned how not to make a bulb in a thousand different ways. Keep up the great work.
8:39, That absolutely didn't make sense. Here is what you do: 1. Put the empty jar on the scale and zero out the scale (with the jar on). 2. Put water in the jar. 3. Put jar on the scale, 4. Read the scale weight (not including the jar, as this was zero'd out). 5. Put a line on the jar and write the weight next to the line.... No need to do any subtraction. You actually do it at 10:35, so why not do that same before?
wait a second you did 3% of the water weight not the vegetables weight!!!
yep...
CAR DA MOM not cardiman 😂 also sanitize and sterilize are not interchangeable, they are very different
I am from Texas .. we talk different here :-) and I agree with the sanitize
Do you have to cut the peppers or can they be left whole?
You need to chop them.. that way there are no air pockets.. air pockets promote mold
@@ATXHotSauce thank you