Making hot sauce with dried peppers | Brine fermentation | Chile de árbol

[@arejetko]

Nice gaggle of helpers, lol. Love the onion hack! Super practical. i'm glad the process is so quick.

[@amauryscrazyrealityshow827]

I bet that your kids will be making their own hot sauce when they're bigger and after you are long gone they will always remember you fondly anytime they see a bottle of hot sauce . They will also tell their great grandchildren about their great grandpa and his hot sauces

[@peppersauceempire4646]

That’s amazing haha

[@xRyanP421x]

Its wonderful that you’re able to respond directly to all of your fans here. Such a humble ⭐️!

[@davewinn532]

The joys of kids. Will they feel joyful when they have kids and get to see what their parents were like 😮evil smile

[@daveroach4204]

Your kids are great!

[@NotExpatJoe]

Thanks for sharing. I use pickle pipes for the lid and airlock. It has made fermenting much easier. I also use a few layers of cabbage between the peppers and the weight. The cabbage stops the seeds and such from floating up, and adds a good source of lactobacillus bacteria for the ferment. Finally, I run everything through a manual food mill. It gets rid of the seeds and skins, but keeps all the good stuff. Using the manual food mill increases the yield and quality of my sauces. I got my manual food mill at a thrift store for $2. YMMV

[@peppersauceempire4646]

@@NotExpatJoe that’s awesome.

[@lenorefriedrich1634]

I’m going to try this! I’m a Cali American citizen living in a very conservative Switzerland. Ugh, food is boring. They have peppers 🌶️ but are a different breed and flavor but I’m still searching. 😊

[@lenorefriedrich1634]

🌶️💋🥰

[@cheezenft9891]

a true trooper your knowledge of the finest quality

[@MrPhilsAlabamaHotSauce]

LOL. Good video. Love your kids.

[@Grayald]

Looks great. Think I'll try it with a bit of pineapple to help with the fermentation and some added sweetness.

[@peppersauceempire4646]

@@Grayald yeah fruit always enhances the fermentation

[@sweethands4328]

Your kiddos are goof balls. Looks like a fun crazy house! (Youngest of 7 here) brings back memories of insanity growing up.

[@dreamforgemediaec]

Addicted now!.

[@karlazizi4569]

Amazing, thank you simple straight to the point. Can we use any kind of dried pepper for this receipe? what do you do with crushed pepper after you strain them? dont tell me you throw them away.

[@peppersauceempire4646]

I don’t use freeze dried because freezing kills the fermenting bacteria. I don’t like using smoked but you can. Otherwise any kind of dried pepper. You can order dried Carolina reaper peppers and make something insanely hot. There are four things that I typically consider with the straining pepper mash: 1. if you use a high quality Vitamix blender, it will pulverize everything and therefore no strain required. I was using an old Ninja blender in the video. 2. Sometimes I use it as compost for my garden. 3. You can put it in a dehydrator and make a spice out of it. This is something I want to start doing. 4. Feed it to birds/chickens if you have a farm or homestead(they don’t burn from capsaicin). Sometimes I take it to my moms house to feed her chickens.

[@Rick-uu4iu]

Btw instead of a heat gun to shrink the shrink wrapper, you can just put them on and dunk in a pot of boiling water…works great.

[@peppersauceempire4646]

That’s good to know because it’s hard to avoid overheating with the stove

[@ramadansalameh3679]

Very nice video Thank you for taking the time to do it The red onion what did you do with it mr? Lol I love making pickles and hot sauces

[@peppersauceempire4646]

The onion was part of the sauce! Haha. Pickling is great. I love just about anything pickled.

[@lenorefriedrich1634]

Me too, I love onions 🧅!!!

[@cindycollins4040]

lol, your kids!

[@WisGuy4]

Note that fermentation requires lactobacillus bacteria, which is present on most fresh fruits and vegetables. The dehydration process used to dry those chiles likely killed all such bacteria, so you will need to add a few fresh peppers or something else fresh, such as the onion, or your dried peppers may not ferment.

[@t-rozbenouameur5304]

Excellent point I was thinking the same

[@timtyndall4025]

Do you only use dried chilies? I’ve heard that dried chilies may be not good for fermentation. But if it works, it works.

[@peppersauceempire4646]

@@timtyndall4025 I use either fresh or dried. When I use dried peppers I try to include a fresh vegetable like an onion or a bell pepper or carrots.

[@peppersauceempire4646]

The fresh veggies are what I rely on for the lactobacillus bacteria

[@timtyndall4025]

@@peppersauceempire4646 I was thinking of using a raw honey. It serves multiple purposes. Sweetness AND micros, plus additional food for the yeasts and bacteria.

[@peppersauceempire4646]

@@timtyndall4025 anytime sugar is added to the ferment I have have more success (blueberry, honey, carrots, etc.). I think honey is a great choice

[@se6369]

Have you ever had jars or bottles explode from pressure?

[@peppersauceempire4646]

Only if I try to completely air tight seal the jars. Otherwise, back flow into the air lock is usually the only thing I deal with. I’ve never had the bottles do that but I’ve heard of others having it happen

[@sparkyh62]

The onion doesn't mold?

[@peppersauceempire4646]

@@sparkyh62 good question. I have not had that happen. What I think happens is not only does the brine level rise during fermentation but oxygen is forced out. I do think if you’re going to burp it you may run some risks with oxygen coming back in. I usually make sure to use an onion I bought the day of. Either way, give it a go and see how things go for you.

[@ignnvidiagpu1579]

makin some peppa sawce

[@grahamparsons3406]

Don't snap the lid of the airlock into place!

[@peppersauceempire4646]

Are you suggesting setting it on top instead of fastening it?

[@grahamparsons3406]

@@peppersauceempire4646 Yes, the cover is only for storage. Some are quite a tight fit, so don't allow the jar to "burp". In fact, if enough pressure builds up, a sudden release can be quite explosive. I learned the hard way during beer and cider brewing using the same airlock traps.

[@scosee2u]

Yuck lol lol lol

[@TreasureGeo]

I'm surprised you have any hair left.