Lacto Fermented GREEN Hot Sauce. Easy, Homemade Hot Sauce Recipe.

[@thermonuclearwarhead]

Definitely making this when (if) my chilis ripen. Love the format, no rush, low key. Much love!

[@AdventuresInSnacking]

Thanks for the feedback! 😃 this is actually a great ricepi if your chillis don't ripen all the way. I hope it turns out great 👍

[@magic.marmot]

I make my own hot sauce for more than 10 years now. Grow my own peppers. I've been fermenting them, and playing with flavors, but my ferments go long. I love the idea of back-flavoring in the cooking/pasteurization phase. I'm gonna add it to my arsenal.

[@AdventuresInSnacking]

Cool! I like to grow my own too. I sometimes ferment long if it's all similar produce, like all pappers. I wasn't sure how the tomato and coriander would go in a longer ferment. Glad you got something out of the video! 😊

[@reecejones7946]

great video my dude, love the light hearted nature of it. The spinach add was cheeky but seems like a great idea for keeping it super green without adding much additional flavour taking away from the ferment!

[@AdventuresInSnacking]

Thanks! I appreciate the feedback 😊. I wasn't too sure about the spinach the first time I tried it, but it works really well. It probably adds some nutritional value, too!

[@TalentlessCooking]

I love the bright green flavors of green hot sauce.

[@AdventuresInSnacking]

There's something magic about chillis at different stages of ripeness. The same peppers at different stages of ripeness taste so different. Green peppers have a lovely freshness, ripe ones are more fruity. 😋

[@sagarc2746]

That was quite informative! I'm going to give this a try for sure! It looks delicious!

[@AdventuresInSnacking]

Great, I was really happy with the final sauce. The fermentation really enhances the flavour. Let me know how your sauce turns out 😁👍

[@ActionGamerAaron]

Those multicolored tomatoes look amazing.

[@AdventuresInSnacking]

They're under-ripe black Russians. They look cool don't they? 😁

[@krispeterson1978]

love the video! I've found that blending it ahead of fermentation makes it easier to fit more into a jar, and to keep everything submerged. I've also aged them a bit after fermentation by throwing a bit of vinegar on top.

[@AdventuresInSnacking]

Thanks! 😊 Those are some great tips. 👍 I'll definitely try that out.

[@Mikotti]

With same method I can make hot sauce from any chili? And is tomatoes required when making traditional hot sauce? Cheers!

[@AdventuresInSnacking]

Yes, any chilli will work. The heat level and flavour will change with different chillis, but that's part of the fun of making your own sauce. Tomatoes aren't necessarily required, there's plenty of great sauces that don't use them. 👍😊

[@Mikotti]

@@AdventuresInSnacking Thanks for replying!

[@AdventuresInSnacking]

@@Mikotti No problem 😊

[@markzambelli]

Nice recipe although I'll have to try this with parsley (maybe some basil?) instead of 'Satan's Soapy Leaf' coriander. The addition of spinach was genius.

[@AdventuresInSnacking]

Parsley is great. A very underestimated herb. I think this would work great with parsley. I make parsley pesto every year, and it's great. Mixing in some basil, too would be another interesting addition. I like the way you think 🤔

[@markzambelli]

@@AdventuresInSnacking 😃👍

[@dariomartinmilone6983]

Estaría bueno. Que el vídeo este subtitulado.

[@AdventuresInSnacking]

Lamentablemente no hablo español pero ¡gracias por mirar! 😊

[@curiouscat4377]

The rusty lid is concerning. Wonder if it’s worth to put a parchment paper in between the lid to avoid the salt to rust the lid.

[@AdventuresInSnacking]

The lid has been replaced since filming, but that's a good idea. 👍 The lids do rust easily if they get into contact with the salt. I'm experimenting with plastic lids too. 😊

[@tomsemmens6275]

A couple of drops of green food colouring really helps. Don't judge me!

[@AdventuresInSnacking]

Lol, no judgement here 😃. Green is green no matter how you get there!

[@meerkatx9514]

Doesn’t cooking kill the microbe?

[@AdventuresInSnacking]

It does. You can keep the sauce raw if you want to keep the beneficial bacteria. I fermented this for flavour development, so I wasn't worried about killing off the microbes. Cooking further changes the flavour, too. You can adjust the recipe depending on what you want to get out of it. 😊

[@joesallustio5748]

Rather than a sieve, consider a small press. Your yield increases and drying the pulp is quicker. Small 2 L presses are pretty inexpensive , if you use a nutmilk bag in the press you separate the liquids completely and increase the yield. Other than that, your process and mine are identical. Well done video, no fluff, all good info, thanks!

[@AdventuresInSnacking]

@joesallustio5748 That's a great tip. I might have to look into getting a press now 😊