Відео

Can I use champagne vinegar? 😬

Not a fan of clove Is it a must ingredient? Thank you so much 😊

I think I’m too late to grow my own this year but wanted to order dried ghost peppers to try to make my first sauce

Looks delish! Might have to try it! 🌵🍅🌶🧂🔪

Cauliflower. Yes. Great recipe. Thanks. I grow my peppers so will make this.

9' 35 what happened jajaja

Hi you never said or I missed it how to store and how long shelf life

Do you have a link to the vegetable chopper?

How much line did you cut from the spool to load into the trimmer? Great vid tho thanks!!

Hagali sauce

Your setup is amazing, thanks for sharing!

I know a lot about ph meters. (Ask me how I know) but you can let them dry out completely without much of a problem really. When you buy a new meter has it even come prefilled with the potassium chloride? Do you think for a second that the ph pen company has a guy filling them up as they dry out in storage? I’m not saying let it dry out but if you miss a few top offs and see it’s dry everything is okay just soak in a shot glass for a few hours and calibrate. I wouldn’t use anything other than the potassium chloride and would rather run it dry than to use anything else.

It’s pretty obvious. Look at your videos

I liked you better before you clearly before you became a clear alcoholic

This dude is fake as hell, this family is fake. Sorry Ex-Special Ops and Intel “core collector” this family is not close at all and he is focused more on himself than his family. Why his daughter is fat and his boy has a queer adolf mustache but he works out.

I have the best hot sauce in the world. Will make the booty pucker and Tate good as it goes down. I will challenge you with random people like a. Coke vs Pepsi commercial in the old days

How come you don't use bubblers

Why in the world would you put vinegar into a fermented sauce ? The vinegar will kill all of the lacto greatness.

Can I use pickling salt?

Hi John. Is it necessary to use the commercial stick blender prior to blending the sauce in Vitamix? If it is, can I use a home-use stick blender?

Hey John. Thank you for sharing. Do you set your blender all the way to maximum (#10 setting)?

Hey John, I did the same method with three bags, two of which blew up like balloons and my last one has not blown up at all and it's been in the bag since December should I be leery of this when it comes to making a sauce and blending it up since it didn't blow up with all the air

Do you have a recipe for that salsa if you will or hot sauce without tomato? I’m trying to find a recipe for the one that they have in the Mexican food restaurants for the tacos that has no tomato in it so would I be able to use this recipe just don’t put tomato in it?

Umami Bomb? I ferment hot sauce and I suspect you will get a lot of repeat buyers so the slow start may resolve. I’ll try something similar depending on what grows this year, thanks for the inspiration.

Cardamon pods is awesome with chilli fresh

Vous auriez une idée de sauce avec des fruits bleu ( mûres, myrtille, cassis, framboise, cerise) et piment murugaï scorpion black jack?

Fellow sauce enthusiast in Australia, enjoying the vids, love the blue habanero idea, would it work as a jam? Ever considered a watermelon and cayenne pepper salsa? And a mango coconut chilli chutney? Both very tasty

Hey thanks for the great tips! Does the heating process ruin your good bacteria, one of the benefits of fermented hot sauce? Just curious, new to the hot sauce making scene. I've made some great ones so far, mostly with carrot, garlic, habanero, onion, and lately some red cabbage which I've really enjoyed. In all of them, I have not boiled any of them and just tell anyone I give some to that it needs to be burped if you don't use it often.

“Make sure you wear gloves your partner will thank you” i remember the first time i cut up a jalapeño and went to the bathroom afterwards. I felt fire for over an hour learned my lesson quick 🤣

is there a recipe list ?

You have all the best toys ATX😂

How long is its shelf life?

thanks! new subscriber from Argentina 😁

I just subscribed to your channel, I have been making salsa’s my whole life. I love to garden, and my garden is what is called a salsa garden. I have never fermented my salsa, mainly because when I make them I want to eat them right away and my family and friends too. Running a business, raising kids, PTA’s, baseball coach. Never had time to wait 2-4 weeks for salsa. I came across fermenting peppers for hot sauce on UA-cam and found your channel after watching a hundred vids that were to long and not to the point. You made me sit up straight and pay attention. I love to grow Habaneros, Jalapeños, Serrano’s, and other assorted vegetables. I have all the equipment except PH meter for fermenting, I have one for my soil in the garden. Looking forward to watching your channel.

Hi, I know this is an older video, but I have a question. What is the best ph meter to use? I am just starting out or at least finding out that a ph meter is required to be used. The one I could afford to buy, the instructions are that clear on how to manufacture reset to so I can figure out how to calibrate the meter. It's way off. Thanks in advance.

That vitamix pasteurized it ?? I normally heat up for 20 mins around 200 degrees….there’s a setting on that blender that pasteurized it ??

What blender are you using? Thank you!

Great Products!

Noice.....

I'm not a partisan of the Brine vs. Bag wars. Though I'm more comfortable with my jars and StarSan, this seems to work fine. But I'm still a bit hesitant to use it for anything beyond a couple weeks. Can you speak to that? Also ... seems like most Bag fermenters online end up releasing and resealing their bags at some point. Doesn't look like you had to. Or did you?

Beginners need a list of ingredients to take to the store....! Professionals list those in the description dropdown!

Looks good but you didn’t show adding the cooking oil to emulsify and give it that orange color. The best plate of breakfast food I have ever eaten was in Cabo and it was a roasted pablano pepper split open and stuffed with scrambled eggs and covered with this orange arbol sauce!!! It was listed on the menu as “breakfast relleno”......

Is it possible to cement the peppers and garlic together at the same time?

Looks like a good one John!

Hi John, you saved me big time. I made a batch of pineapple habanero, bottled it up and a few days later upon opening them, they sprayed all over. I did not warm the sauce before bottling. I hope your method works. New sub here too

Wow, Haitian Tassot Cabrit is my favourite meal on the face of the earth! THanks for making this video! Jesus Christ loves us and is coming soon!

Heck yeah man. Love the videos

Dang. Makes me want to try my own thing at this hot sauce making gig and see what kind of money I can bring

What amount of weight of ghost peppers do you use for the sauce?

I was wondering if you’ve looked into Speidel Fermenters? I use 5 gallon buckets for farmers markets and they do okay, but I wanted something air tight and the bucket lids aren’t air tight. My ferments are held under brine by a plate with a bag filled with brine and that has worked good.