Roasted Poblano Hot Sauce | Quest for the Best Ep. 3

[@enragedbutterfly]

It’s criminal that this video doesn’t have more likes.

[@leevandyke4562]

I ferment mine like i do pickles, add it to a blender with less liquid, keep the solids in and add apple juice, let it ferment a second time. The apple juice turns into vinegar, the raw garlic has that spicy alison. I think its too hot for me but i put it in soup as a flavor base. The brine left over makes a good salad dressing

[@EthanChlebowski]

That sounds like an awesome approach. I've been putting mine in all sorts of things, soup has been one of my favorites.

[@leevandyke4562]

@@EthanChlebowski i dont eat meat but if you mix it with raw honey and use it as a marinade the enzymes in the honey will break the meat down and in 2 hours youll get the most tinder, sweet and spicy meat youd want

[@keithzibrat5721]

Love all the info bud! Last winter while smoking cheese I experimented with other things I could throw into the smoker. In foil pans I tried a can of refried beans, and another pan with cheap Louisiana hot sauce, let them smoke along with the cheese, the smoke was killer in the beans and sent the hot sauce to the next level!!

[@MCSkiure]

this series needs more views

[@CarverLewis]

Love your channel and loving this series!

[@EthanChlebowski]

Thank you, glad you are enjoying! It's been fun to make.

[@kylespade5958]

Roasted and sweated jalapeños are amazing. The spice goes way down, it's a Suttle kick but you still get the other flavors from the pepper.

[@ericknight69]

You share a little of the art and science of sauces and peppers. Thank you for that passion.Loved watching this especially as poblano and jalapeno both are two of my favorite peppers that I utilize for my own hybridizing projects due to their unique flavor profiles and versatility. Thanks for sharing! Liked and subscribed.

[@DD-py5hw]

I like the intro with the music and the map! Also I like the opening with you trying the habañero lol

[@allygirl641]

I’m LOVING this series! I felt so bad for you when you ate that whole habanero! Straight gangster! You’re giving me ALL kinds of ideas for changing up my hot sauce game!

[@EthanChlebowski]

Allison Parks The milk was a lifesaver, the burn was real. Glad you are finding some ideas for your own hot sauce creations!

[@thomaswilliams1542]

Nice strong work. The sauce is the bomb 💣

[@journeyfortwo5211]

I made this sauce and I keep it in the fridge, however one little bottle I kept in my bag to take to work just in case I need a hit of heat on my lunch. Anyway, yesterday I opened it for the first time in a week or two I guess, and it basically exploded out the top like a shaken up coke. Still tastes good, just a little fermented. I am surprised because I thought the vinegar would have made it somewhat shelf-stable, but there obviously wasn't enough.

[@mattv9240]

Briefly heating to pasteurization temps (160F-165F) before bottling will stop the fermentation process.

[@fw1240]

For those who use milk to help with the heat: Chocolate milk, bc of the added sugar, helps 1000% more. Just an FYI.

[@Voxphyle]

Looks great! I would have fire roasted them directly on the gas burner (unless you have a charcoal grill) myself. Cover them, let them sit, peel off some of the burnt skin, leaving some for the roasted flavor. Favorite way to prepare peppers.

[@alexisarrizon6799]

Yum yum here we come little poblanos

[@kurt8655]

its bland bc you added a gallon of water to 8 peppers..

[@sjmartin27]

Ethan, I just discovered your videos (lucky me) in my quest to recreate my favorite cholula green sauce....... yes, one of the items I fear-bought in bulk during covid. Love your videos! Can I use ACV instead of white vinegar? I'm going to do this tonight.Can't wait!

[@deedo1352]

Ha ha I'm on the same quest! How did yours turn out?

[@sjmartin27]

@@deedo1352 Nope. Good but "not it". Already bought 2 more bottles of cholula. Not your fault, Ethan. And I love your videos!

[@karenpeterson9243]

Just found your video while looking for what to do with my outrageous bumper crop of poblano.

[@kellyclark7517]

Someobody just gave me 2 bags full!

[@MsCorina222]

So talented

[@sparkymark68]

Great video. Have you tried smoking the peppers?

[@Ty-ww6sx]

Where did you find that capsaicin chart? I'd like to be able to save it to my computer or phone. Awesome video by the way. Super excited to start making my own sauce.

[@MagnumCarta]

The capsaicin chart is one of the tables (table 4) of the research paper Ethan mentioned, "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers". Unfortunately like many research papers, it is behind a paywall. As an alternative work around here is what I would recommend you do: 1) Skip to 2:11 in the video (the full table can be seen here). Pause the video. 2) Open the video in full screen. 3a) If on your phone, take a screenshot (usually this can be done by holding the power button + home button at the same time). 3b) If on your computer, follow the steps above and press the 'prt scr' (print screen) button. Open a program like MS Paint and use Ctrl + P to paste the screenshot from the clipboard into Paint. Save the image.

[@judithchapman6767]

How long does it last in the frig ? So yummy 😮

[@slapndbass]

Idk why but habaneros are hot but not burning but t a roasted jalapeño my blood pressure goes up i get the sweats and no amount of dairy can take away the heat for a while.

[@etherdog]

Ethan, I had to turn the red filter down after you ate that habanero :-) Is this your audition vid for "Hot Ones"? And I hope the next sauce "shakes out" of the bottle just like the other ones. My conjecture is that the fermentation will noticeably diminish the roasted flavor of the peppers because the lactobacillli take apart the caramelized sugars. A couple of weeks ago Adam Ragusea did a deep science dive on capsaicin--did you see it? Glad to see the citation of Dan Sousa from ATK. Thanks for sacrificing yourself in the name of science!

[@EthanChlebowski]

Haha I would love to be on Hot One's one day. I finished filming the fermented and roasted version and you are onto something there! I actually did not see Adam's video, I'll have to find it. What's eating Dan is another great cooking show, I like his style.

[@etherdog]

@@okanaganjustin9321 I understand what you are saying about Adam--I knew him when he lived where I am living, and he is far more ranging in his topics, which I like but others might not care as much. Are you in BC? We were in the provincial capital in June and had a blast! We try to get up there every couple of years as it is our favorite destination.

[@jesusrosalessalinas6721]

Great video!! I just have a question, how does this sauce lasts on the fridge?

[@scottdickson9224]

Last batch I made was still good after 3 or 4 months. Little bit "extra" but you can use pool test strips to check the ph when you bottle, makes it last way longer.

[@drkix]

The chile is pronounced habanero. Not habañero. There no tilde over the n like jalapeño. A LOT of people get this wrong.

[@DA-pb5yl]

Things you say in the bedroom “Ok we gotta do this fast, cause I don’t know how long I’m gonna last” Lol j/k

[@trevorbeal2424]

Is this only refrigerator sauce? How long does it last in the fridge?

[@kellyname5733]

I looked for this graph of the capsaicin strength cooked, boiled and roasted, in the link and could not find it. It has been 5 years since you posted this video so maybe that the site in the link has changed its format. I would really like this graph please. Thanks

[@traubensaftisttoll]

i wonder how long you can use these? any experience here?

[@Icipher4]

Nice video. Why not bring the blended ingredients to a boil in a pot? Wouldn't that help it keep longer at room temp?

[@MsCorina222]

Please a recepy melted chease w. jalapeno

[@fukwatuthink6698]

I like to take the pulp dehytrate it then blend it into a powder and blend it back into the sauce as a thickening agent

[@michaelremy7680]

Habaneros get way less hot when they are cooked they actually turn sweet.. a raw habanero is HOT AF

[@ciceroaraujo5183]

You are really good

[@ScooterFXRS]

I've never had a poblano retain it's spiciness after cooking.

[@Rachara]

What would happen if you roasted them on the grill?

[@matrixizm15]

Hi there! How long can you store the sauce in the fridge before it goes bad?

[@EthanChlebowski]

A long time! I kept a bottle for like 6 months.

[@TheRealWeirdoC]

Ethan! The is no Ñ in habenero. There's also no American English "H" sound. C'mon, my man, you spent enough time in Mexico to pronounce that word right! ;^)

[@ThisIsntMeGaming]

No one cares

[@kellyclark7517]

Ad avocado👍🏽

[@leevandyke4562]

What if you roasted everything but the garlic and still fermented it after.

[@EthanChlebowski]

That's what I'm doing in the next episode except I roasted the garlic too. I'm sure it would be fine if you decide not to!

[@matthewgarcia9494]

I cant even feel the heat from habaneros

[@Grixis_Teller_of_Tales]

Habenaro are yummy

[@prideaaron5128]

Couldn't you just reduce it to thicken instead of the powder

[@EthanChlebowski]

You could, but reducing it would evaporate the water and vinegar and concentrate the spicyness. Also it wouldn’t bind together. These are all okay, but I prefer the use of xanthan for complete control of texture and flavor.

[@prideaaron5128]

Ahh ok make sense, thanks! Great videos!

[@thecameronator]

Just use less water, and don't worry about straining it.

[@braddawson4884]

I would highly advise not following the last step of using Xantham gum as a thickener. even a small amount too much will turn your perfectly balanced hot sauce into pudding. This is what happened to me. Ruined a whole batch of my first yield of peppers that I grew this year, specifically for making hot sauce. Plenty of other thickeners out there that are better and less volatile. Also, have since learned than Xantham is very harmful to your digestive system. Be warned. Stay away from it, don't promote using it. My hot sauce was perfect before following that step.

[@Genghisbeard]

What did you use as xantham substitute

[@robertthomas9043]

Also had some difficulty but realized you need to turn blender to high to blend. Anything too slow will not blend thoroughly and you will add too much. its clear from the video that it works.

[@SILVERF0X13]

Minor pronunciation issue. Habanero, unlike jalepeño, does not have a 'ñ' in it, and thus does not get pronounced with a 'y' sound in it.

[@thecoltonpruitt]

THANK YOU. I get so bothered hearing it, I know that it is a crazy thing to get bothered by, but I can't help it.

[@stoepomenokefalaio1321]

Jeez looks like you got Cheeto fingers lol

[@matthewgarcia9494]

If this isn't fermented it's pointless

[@durden1563]

How come? I was wondering if that needed to be done or not, I don’t know why it does though.

[@sonticus]

Come on man, habanero not habañero

[@laurafrey5244]

That was a ridiculous way to start this video. Lost much credibility!