I saw fresno peppers at the grocery store a few months ago and picked them up to try them. They're now one of my favorite peppers, and I can't wait to grow them next year.
I’ve started to do a 2-stage hand washing process after handling peppers; a good scrubbing of vegetable oil and then soap. As best as I can tell (I do rub my eyes a lot), this removes any capsaicin on the ol’ fingers. Fresnos are a great pepper for hot sauce and this is an inspiration because I want to get my hands on sone Fresnos now! Sadly, the grocery store where I use to buy them no longer carries them. So I’m going to have to grow them next year.
Sounds very good, charring the vegetables does provide a whole other dimension of flavors. I can recommend blending fermented peppers with charred or roasted ingredients, it's a fantastic combination.
I follow you since France, and i love your videos ! I’m crazy fan of peppers too, unfortunatly, your book isn’t in french :( . Continues to do your good work bro ✌️👊 🌶️
I won 1st Place best in class at the L.A. County fair for my hot sauce so PLEASE believe me when I tell you that fermenting the peppers/onions/carrots/etc is absolutely critical if you want to attain optimum results. Any non-fermented recipe will improve with fermentation, anyone who suggests that it's optional clearly hasn't done fermentation. It's not that hard and the flavor improves tremendously!!
That looks amazing and I love the way you (unlike most chefs) let the ingredients cool down before putting it in a plastic blender so that the plastic doesn’t release any toxins and make the flavors dull. My only tip is to just cot of the top of the pepper and then use a peeler to get in the gut of the pepper and remove the seed, it will save you time and your hands won’t be burned.
A: They put hot ingredients in a blender immediately because constantly going up and down with temperatures isn't a good idea for food safety although its less of an issue when working with vegetables that incorporate a fair amount of acidity to keep the product shelf stable and prevent consumers from getting botulism. B: The plastic that blender manufacturers make are food grade and should handle hot/cold foods that have little to no effect on the taste. If they really contained toxins they would've already been sued out of existence a long time ago. The more you know... 🎉
I just picked a batch of Big Jim peppers and added a few small jalapeño M. Didn’t want to wait to ferment so I used them in this recipe. Blackening them in the saucepan gives them an incredible flavor, I also only had a shallot which added some needed sweetness. One of the best hot-sauce recipes I’ve ever made. Thanks, this one’s a keeper!
I just started a fermented Fresno hot sauce, I also add fresh garlic and cilantro. When it is fully fermented I drain it and add back 1 cup of the brine and 1 cup white vinegar. I like to blend and leave the solids in it.
Have you tried making tabasco sauce? I didn't find one in a search. I'm curious if it would be the same flavor as when you buy the brand. I love these videos. Thank you!
Excellent Presentation YounG One...I lovVed youR awesome Tutorial!❤I am busy doinG other fun canninG experiments right now but I might haVe some time over the Winter to try to make your awesome Pepper Receipe!👍I grew some CaYene and Bell Peppers on my Window Sill laSt fall/winter and my GardeninG experiments were absolutely wonderful as I thoroughly enjoyed growinG Pristine Peppers that looked so incredible!👍FoR Now...I shall keep on USinG My Frank's Hot SauCe to enjoy Spicy MealS!😀Shine On Fellow Foodie and HaVe a BleSSed LiFe!✌🤓🙏😇🌹🌞🌹🌶🌶🌶🌹☕🍵☕🍹🎋🎍
I ferment hot sauce from the garden. A general recipe (LOTS of wiggle room, have fun) is (all by weight) 75% peppers, 15% onion, 9% carrot, 1% garlic. Blitz to smoothe, add 5% of total veg mass in salt and let ferment, typically 1-4 weeks. Bottle and serve. It tastes vastly different depending on the pepper bill but is a fun recipe
@@PepperGeek I love to use it on food. Most of the ethnic places around don't trust the genPop to handle their spice and make it much milder than I prefer. Dose in a little fermented pepper sauce and there you go!
I would suggest using shallot instead of onion and for added seasoning allspice and ginger is always good in hot sauce. I also prefer lacto fermentation over vinegar. But with vinegar you can try adding canned fruits like peaches, pineapple or pears. I say canned because they are sterile.
Beautiful looking sauce, Id love to make it myself. Makes me wonder how other sauces like Franks Red Hot cayenne pepper sauce, or Tabasco can have such a bold flavor, and such a thin/liquid constitution. Any thoughts? Thanks for the vid!
Thanks! It should keep for at least 2-3 months in the fridge. We don’t recommend keeping sauces at room temp unless you’re properly sealing them and testing pH. Merry Christmas!
I think I'm going to make this except I'm going to cook it on my smoker instead of the stove. Add a little smokey flavor and not choke the wife and kids with the vaporized spice lol 😂
finally, a man that understands its about the flavours as much as it is about the heat
I saw fresno peppers at the grocery store a few months ago and picked them up to try them. They're now one of my favorite peppers, and I can't wait to grow them next year.
Hello from Fresno, California! My hometown and the birthplace of Fresno peppers! Great hot sauce creation.
Hello there! They’re great peppers, maybe one day we’ll visit Fresno. Cheers
i made this after watching about 20 vids. very happy with the results! ty
This recipe looks soo good!
Will def add this in my garden next season! I’ve tried two of your sauces recipes with great success. Thx for sharing
Sounds great! Can’t wait for next season 🌶️
I think Fresno’s are one of the most underrated peppers out there.
Looks incredible
Our latest batch lasted about a week 😆
I’ve started to do a 2-stage hand washing process after handling peppers; a good scrubbing of vegetable oil and then soap. As best as I can tell (I do rub my eyes a lot), this removes any capsaicin on the ol’ fingers.
Fresnos are a great pepper for hot sauce and this is an inspiration because I want to get my hands on sone Fresnos now! Sadly, the grocery store where I use to buy them no longer carries them. So I’m going to have to grow them next year.
That’s the best way to get your hands on any pepper :). Hope you enjoy it when the time comes!
Sounds very good, charring the vegetables does provide a whole other dimension of flavors. I can recommend blending fermented peppers with charred or roasted ingredients, it's a fantastic combination.
I won't go any other way than fermented!
That sounds amazing / we have some mash left from this season, I’ll give it a shot!
I follow you since France, and i love your videos ! I’m crazy fan of peppers too, unfortunatly, your book isn’t in french :( . Continues to do your good work bro ✌️👊 🌶️
Sorry it is English only - but thanks for your support and watching our videos. Cheers!
If I can find some Fresno's I'll make some! Thanks for sharing!
Great! Hope you can find them, enjoy
I won 1st Place best in class at the L.A. County fair for my hot sauce so PLEASE believe me when I tell you that fermenting the peppers/onions/carrots/etc is absolutely critical if you want to attain optimum results. Any non-fermented recipe will improve with fermentation, anyone who suggests that it's optional clearly hasn't done fermentation. It's not that hard and the flavor improves tremendously!!
Very nice - how long do you usually ferment?
That looks amazing and I love the way you (unlike most chefs) let the ingredients cool down before putting it in a plastic blender so that the plastic doesn’t release any toxins and make the flavors dull. My only tip is to just cot of the top of the pepper and then use a peeler to get in the gut of the pepper and remove the seed, it will save you time and your hands won’t be burned.
That's a great idea, thanks for sharing
A: They put hot ingredients in a blender immediately because constantly going up and down with temperatures isn't a good idea for food safety although its less of an issue when working with vegetables that incorporate a fair amount of acidity to keep the product shelf stable and prevent consumers from getting botulism. B: The plastic that blender manufacturers make are food grade and should handle hot/cold foods that have little to no effect on the taste. If they really contained toxins they would've already been sued out of existence a long time ago. The more you know... 🎉
I just picked a batch of Big Jim peppers and added a few small jalapeño M. Didn’t want to wait to ferment so I used them in this recipe. Blackening them in the saucepan gives them an incredible flavor, I also only had a shallot which added some needed sweetness. One of the best hot-sauce recipes I’ve ever made. Thanks, this one’s a keeper!
I just started a fermented Fresno hot sauce, I also add fresh garlic and cilantro. When it is fully fermented I drain it and add back 1 cup of the brine and 1 cup white vinegar. I like to blend and leave the solids in it.
Awesome😊
Always enjoy your videos. Gives me new ideas in doing salsa
Have you tried making tabasco sauce? I didn't find one in a search. I'm curious if it would be the same flavor as when you buy the brand. I love these videos. Thank you!
Well I know what I'm growing next year. Thank ya
That beard is looking Hollywood, my man. Excited to see a new video.
Geeky goodness!
Excellent Presentation YounG One...I lovVed youR awesome Tutorial!❤I am busy doinG other fun canninG experiments right now but I might haVe some time over the Winter to try to make your awesome Pepper Receipe!👍I grew some CaYene and Bell Peppers on my Window Sill laSt fall/winter and my GardeninG experiments were absolutely wonderful as I thoroughly enjoyed growinG Pristine Peppers that looked so incredible!👍FoR Now...I shall keep on USinG My Frank's Hot SauCe to enjoy Spicy MealS!😀Shine On Fellow Foodie and HaVe a BleSSed LiFe!✌🤓🙏😇🌹🌞🌹🌶🌶🌶🌹☕🍵☕🍹🎋🎍
My only advice would be to use an oil with a higher smoking point than Olive oil when charring the veggies such as Avocado oil.
Yep - definitely a good idea.
I’ll add some Chile de Arbol to amp up the heat.
I ferment hot sauce from the garden. A general recipe (LOTS of wiggle room, have fun) is (all by weight)
75% peppers, 15% onion, 9% carrot, 1% garlic. Blitz to smoothe, add 5% of total veg mass in salt and let ferment, typically 1-4 weeks. Bottle and serve. It tastes vastly different depending on the pepper bill but is a fun recipe
Sounds perfect - very similar to what we have in the fridge from this year. Perfect on its own, or blended into other sauces/foods
@@PepperGeek I love to use it on food. Most of the ethnic places around don't trust the genPop to handle their spice and make it much milder than I prefer. Dose in a little fermented pepper sauce and there you go!
@4:08 everyday at my moms house growing up 😂😂
I would suggest using shallot instead of onion and for added seasoning allspice and ginger is always good in hot sauce. I also prefer lacto fermentation over vinegar. But with vinegar you can try adding canned fruits like peaches, pineapple or pears. I say canned because they are sterile.
Beautiful looking sauce, Id love to make it myself. Makes me wonder how other sauces like Franks Red Hot cayenne pepper sauce, or Tabasco can have such a bold flavor, and such a thin/liquid constitution. Any thoughts? Thanks for the vid!
Just found your seed store recommendations and well there goes all my money 😂 FR TY tho im ab to NERD OUT!!!
Hi great sauce recipie how long does it keep for and does it have to stay refrigerated cheers and merry Xmas .
Thanks! It should keep for at least 2-3 months in the fridge. We don’t recommend keeping sauces at room temp unless you’re properly sealing them and testing pH. Merry Christmas!
@@PepperGeek Cheers mate thanks for the reply👍
How long will a hot sauce like this stay good for?
In the fridge we usually get a few months out of the sauces (if we don’t eat them first). Wouldn’t recommend keeping this at room temp
Have you ever ordered seeds from Pepper Joe?
Would it be similar if I replace all those fresnos with one Carolina reaper?
Cider vinegar?
Definitely an option to swap it
I think I'm going to make this except I'm going to cook it on my smoker instead of the stove. Add a little smokey flavor and not choke the wife and kids with the vaporized spice lol 😂
Definitely a good idea. May not need to use smoked paprika if you’re smoking everything too! Hope it comes out good.
@@PepperGeek this is the first year I'll be planting more than a couple of types of peppers and I'm excited to try making my own sauces