We had a hell of a pepper season this year in our backyard garden. Your channel really helps give me ideas for my homemade hot sauces. Thanks for the tips, tricks, and recipies!
@brwhyon2 ай бұрын
Just got a ferment started with Hatch Chris and pickled a few pints for sandwiches , salads later.
@clnorris823 жыл бұрын
Timely vid! I started a hatch honey pear sauce ferment last week. Put some hatch chilis with pear and roasted hatch chilis along with onion and garlic and will add the honey when done. Excited to see how it comes out.
@ATXHotSauce3 жыл бұрын
that sound amazing!
@northernpeppersandoutdoors22883 жыл бұрын
Perfection as always! I enjoy watching you making sauces John! Keep your great work!
@ATXHotSauce3 жыл бұрын
Thanks, will do!
@brettoberry35863 жыл бұрын
Heading to New Mexico for the Hatch Chili Festival in a couple weeks. Excited to see this video.
@ATXHotSauce3 жыл бұрын
have fun ! i am jealous
@nicholaslee270 Жыл бұрын
The onion stopper in the top of the jar was the best 😂
@TaxThisDi_k3 жыл бұрын
I just ordered equipment... A variation of this will be batch #1 for me. I can't wait! Thanks for the idea!
@ATXHotSauce3 жыл бұрын
your welcome!
@patrickhenry81472 ай бұрын
Great video. I’m new to making fermented hot sauces. I think I have my sriracha down. Been waiting for me he hatch’s to start showing up.
@lnhiv3 жыл бұрын
Just about to start my third batch of hatch hot sauce...just waiting for the Young Guns hot to become available, and I'm picking up 50lbs. This year I was looking to add some more complexity so this is excellent timing! Def going to try something like this.
@dustind51763 жыл бұрын
Nice tip about using an onion to keep everything below the brine. I use cabbage leaves, but the onion disk may be easier to use. I'll have to try it.
@ATXHotSauce3 жыл бұрын
thanks! works great!
@alexandertaylor29603 жыл бұрын
I ordered three sauces yesterday! I’m really excited to try the hot honey garlic!
@ATXHotSauce3 жыл бұрын
Hope you like it!
@jeffkersey13 жыл бұрын
Nice John. Bought some Hatch Peppers Sunday. Going to make some kind of mexican Hatch pepper / chicken dish in the wood oven tonight!
@ATXHotSauce3 жыл бұрын
Hey Jeff! that sounds awesome! i will send you some. of the finished product. We mad 5 -6 gallon fermentations at the commercial kitchen last week. they should be ready 1st of September
@dovahkyle3 жыл бұрын
Yes! I was hoping you'd make one for Hatch since they're currently in season. At least they are here in San Antonio, TX. Also, What kind of chef knife is that? I love the Damascus.
@reillylicha53583 жыл бұрын
That looks great! I grew up on Hatch chiles and had a roaster 2 blocks down from us that opened in August and only ran as long as the chiles came in. Once those smells blew over to our house we got excited! Every year I buy a bushel or two and roast, peel, and de-seed them before freezing. Do you think those would work well in fermentation?
@ATXHotSauce3 жыл бұрын
amazing! and very cool...
@patrickhenry8147Ай бұрын
Hey john! @I love your channel. I’ve been making my own sriracha for awhile now. I tried a chili sauce similar to this one. I’m almost to for weeks and I noticed s White later of stuff under the weight. Similar to a mother it this normal. I don’t see any signs of mold.
@naturalonenaturalone89963 жыл бұрын
I grow my own "hatchys" an am always lookin 4 new ways to use em.Im startin this sauce tomalli.tanks
@ATXHotSauce3 жыл бұрын
sounds great!
@1200times3 жыл бұрын
Won't the onion cap start to ferment as well? I guess it wont encourage mold as long as it's under the brine as well? thank you
@ATXHotSauce3 жыл бұрын
yes it will for sure.. most of the time i just throw the cap away
@lawrencestrabala61462 жыл бұрын
You used a Chef Jean Claude Pierre line. You watch him too?
@srt4gurl3 жыл бұрын
I'm just starting to get into fermenting! Just curious.. when you added your xanthan gum to your first blend, is it 1 tsp for everything you blended.. or did you add another teaspoon to the second batch, being you didnt show the second batch being blended. :)
@ATXHotSauce3 жыл бұрын
yes added to each batch.
@elizabethjacobs8074 Жыл бұрын
Do you keep the skins on the roasted peppers?
@ATXHotSauce Жыл бұрын
sure do !
@nickyp3102 жыл бұрын
Do you need to remove the seeds from the Hatch Chillies the same way you do with roasted Poblanos in previous videos?
@ATXHotSauce2 жыл бұрын
You can if you want.. the main reason I take the seeds out is because sometimes they can impart a bitter taste
@mrvector2572 жыл бұрын
are hatch chilis like pasilla peppers?
@ATXHotSauce2 жыл бұрын
a little bit yes.. not as spicy. Hatch chilis have to come from Hatch New Mexico as well.
@ileey-Teens3 жыл бұрын
What percentages are you using for each ingredients?
@ATXHotSauce3 жыл бұрын
i will add that to the descriptions
@suttermark343 жыл бұрын
Love your videos and I just bought equipment to start fermenting my own sauce. I will say though, your percentage of salt by weight is slightly off. For a 3.5 percent solution in a liter of water, it is 965 grams of water and 35 grams of salt. Keep up the great content.
@ATXHotSauce3 жыл бұрын
Thanks for the tip!
@omeedh3 жыл бұрын
Is a 4.5% brine ok to use as well?
@ATXHotSauce3 жыл бұрын
yes.. but be careful as you don't want your brine to taste too salty.
@omeedh3 жыл бұрын
@@ATXHotSauce I’ve made hot sauce with it before. But I only fermented it for a week. I’m going for a bit longer this time and I feel like the greater the salt content the more healthy the ferment will be. For my other hot suace, a 4.5% brine was not salty because I added no other salt
@Kraze7773 жыл бұрын
How do you know how long to let it ferment?
@ATXHotSauce3 жыл бұрын
Min 15 days.. i do 1 -3 months - general rule for me.. the thicker the skins on the pepper the longer i go.
@tomgensel41342 жыл бұрын
Why didn't you chop the roasted peppers?
@ATXHotSauce2 жыл бұрын
no need to.. We chop to make sure no air gets stranded. the roasted ones dont need that
@bresnik2 жыл бұрын
In New Mexico, it's spelled "chile", not chili.
@ATXHotSauce2 жыл бұрын
yep.. we for sure got that right on our bottles
@mikesmicroshop43853 жыл бұрын
You forgot to tare the bowl when you weighed the chilies that you were deducting from the total.
@ATXHotSauce3 жыл бұрын
MMM.. pretty sure i glanced down to make sure
@kraziefordriver3 жыл бұрын
I'm a fan of fermented sauces but being from New Mexico I have to say that fermenting Hatch Chile is Sacrilegious! Roast them, peel them, eat them. Stuff them and fry them. Make salsa with them. Just don't ferment them.
@ATXHotSauce3 жыл бұрын
I have to disagree .. the flavors that come through during the fermentation only serve to accent the hatch flavor.
@johnperkins80832 жыл бұрын
Had a hard time seeing the video due to your spoken printed words covering what you were doing in your presentation of making the hot sauce.. Some of your other videos they don't have that problem. i was upset with this particular video. Some how some way you need to get rid of all the spoken printed words covering your presentation. i do enjoy some of your hot sauce presentations.