Fermented Louisiana Style Hot Sauce Recipe

[@CarmenMartinez-cv5yi]

this is my first year attempting to make hot sauce and this is one of the simplest recipes I have found, thank you.

[@jackspepperpatch]

No problem! Hope your sauce comes out great!

[@kanhdahar2]

@@jackspepperpatch keep the sieved seeds and chilli left overs and dry/roast them, mix with salt (chilli salt).

[@shuckahoseerazzle8486]

got 8 different peppers starting from seed in my grow tent {first time}, serrano, Anaheim, dragon cayenne, Carolina reaper, super hot beast, purple ufo, goat brains, and something called Goronong Pepper, cant wait to make sauces and such

[@jackspepperpatch]

That’s an awesome spread of varieties! Best of luck this season!

[@kbuckley]

Gotta say, good thing you forgot about the jar for a while there. It sure contributed to the smooth texture in the end. That was a fun watch!

[@jackspepperpatch]

Definitely, those peppers were so soft! Flavor was great too. Glad you enjoyed it!

[@brandoncherry1651]

I love this very informative i put hot sauce on everything i bet its wonderful

[@djnodj]

Amazing documentation!

[@jackspepperpatch]

Thank you! Be sure to check out my other hot sauce vids too!

[@tewi77]

Looks great thanks for sharing

[@jackspepperpatch]

No problem I’m glad you enjoyed!

[@honeyholeangling]

Dude awesome!!

[@brandon_wallace]

About that brine, I hear that you can use it again. I saw a video about Chinese fermentation. Some people kept brine for multiple years! I recommend researching it.

[@jackspepperpatch]

I’ll look that up! I wonder if reusing the brine will make subsequent ferments go faster. I have 2 jars now that have been fermenting since September, maybe I’ll save the brine from them when I finally cook them!

[@gavkinn]

I freeze the brim as ice squares to throw in gravys

[@jackspepperpatch]

That’s an awesome idea for storing it until it’s needed!

[@brandon_wallace]

Nice video. What is the plan for next year's garden? I will grow only super hot peppers next year.

[@jackspepperpatch]

You are braver than I am! What super hots will you be growing? Sorry I have been away from the channel as I’m stuck in winter, about to start posting more though. This year I’m focusing on growing a lot of the classics (jalapeño, habanero) to use in powders and sauces, and I’m also trying to grow a bunch of white fataliis as I have a sauce I’m working on with those. Also going to do Aji lemon drop, biquinhos, and a few other milder varieties. The only super hot I’m planning to do so far is the chocolate ghost. I’m actually going to do a giveaway of chocolate ghost seeds in the coming weeks to try to grow the channel, so stay tuned for that!

[@brandon_wallace]

@@jackspepperpatch I am looking to grow super hot peppers that have good flavor. I am not sure exactly which varieties. Jalapenos and Serranos are so common here I want to grow what is not available in my area. Even though I am in a large city it is hard to find super hot peppers. The super hot peppers will go a long way. I will need less peppers to make hot sauce if they are super hot.

[@brandon_wallace]

@@jackspepperpatch I have to say that fermented jalapenos (with garlic) are really delicious. Every time I made a jar it would literally be gone in a week.

[@Arekusan678]

Can you tell me since you did not pasteurized them, will the pressure build up still or did the vinegar help stabilize it? And it’s good for 6 months or more? Thanks!

[@jackspepperpatch]

Yes I think the extra vinegar lowers the PH to a level that fermentation can’t occur anymore! I’ve had some that I bottled for this way for 6 months now and it’s been fine. I also have another batch that’s been fermenting in the jar for over 6 months now and it’s fine! I think if you were focused on storing it you could water bath can it and it would probably last forever.

[@CoNiCuZn]

Could use the brine to cook rice or pasta in? Or just use it to add a liquid salt to any kind of dish it would make sense in like a soup

[@jackspepperpatch]

That could be really tasty since I normally salt my pasta water anyways! Add a nice tangy spice while doing it. I thought about putting some in a pot of chili as well

[@brandon_wallace]

Interesting, I learned something new from your method of making hot sauce. I never added any vinegar after the fermentation. I am not sure what you could do with the brine afterwards it is really salty. Maybe you could reuse it to ferment other vegetables.

[@jackspepperpatch]

I got the idea to add vinegar after from watching Eater’s video on how Tabasco is made! It definitely makes it thinner and gives it more of a bite

[@brandon_wallace]

@@jackspepperpatch I am sure the hot sauce will last a long, long time with the addition of more vinegar. How long do you think your sauce will last?

[@clashwithkeen]

Can you use the brine to jump start the ferment of your next batch?

[@jesusortiz8719]

Do you know where I can buy that 1 gallon jar with a the air lock

[@jackspepperpatch]

Jar is linked in video description!

[@jesusortiz8719]

Also how do you know what salt ratio to add to make the brine ? I want to use this 1 gallon ferment method but I just want to get everything correct first

[@jackspepperpatch]

Somewhat science somewhat personal preference. Usually hot sauces need about 2.5-5% salt in the brine for successful fermentation. After that it’s just experimenting with what tastes good for you.

[@ZumwaltTheMighty]

Maybe freeze brine in cubes... to be added to.... stufff

[@ZumwaltTheMighty]

Perhaps added to a broth for ramen or hot pot.

[@jackspepperpatch]

That sounds like it’d be great!

[@dlbm_industries]

А если изначально на огне обжечь перцы,вкус не будет интереснее?Или теряются какие нибудь свойства необходимые для ферментации?

[@jackspepperpatch]

That might kill the naturally present bacteria, but I bet you could still ferment them if you put something additional in there to start the fermentation. I bet fire roasted would add a good flavor!

[@dlbm_industries]

@@jackspepperpatch 👌🏻 thx.

[@TheLudd52]

Why didn’t you use the brine

[@jp313]

That's not a qt jar. More of a half gal

[@jackspepperpatch]

Hey! Not sure when I mentioned it was a quart, but you are correct it is much bigger. This one is a 1 gallon jar - the link for it is in the video description.

[@jp313]

@@jackspepperpatch cool thanks. You know they made it where you can watch KZbin on TVs but no links show up and obviously you can't click on

[@Dravoth]

Is the 3% salt in proportion to just the weight of the peppers or the peppers and the water?