Roasted then Fermented Hot Sauce | Quest for the Best Ep.4

[@DaniPooo]

I would have thought that roastinbg the peppers would have killed the lactobacillus and so it would have been necessary to ad at starter in form of some fermentation brine from a previous project, or some fresh peppers. Guess I was wrong..

[@nameless-user]

My understanding is that lactobacillus is ubiquitous. It’s on virtually every surface of a kitchen.

[@DaniPooo]

@@nameless-user nah man, even if there was a little bit on your cutting board it wouldn't be enough, there's sauce makers that say that you CAN make fermented sauces from frozen peppers.. But it still requires a lot of fresh peppers or lactobacillus added to be successful. (since the frozen peppers don't have any active lactobacillus)

[@SarahJones-m6l]

Agree - the science does not work. I would add half fresh peppers to the roasted to boost the lactobacillus. After roasting they are no more.

[@Trevisol16]

Nice one! Just a question, the bacteria isn't killed in the roast? Because I always heard that they are in the fruits/vegetables that we gonna put to ferment.

[@TheMaloney3]

Used this recipe for my first hot sauce. OMG! Is this amazing! I used jalapeños, poblanos & garlic. However, I didn’t add the xanthan gum. It has such a bold flavor. Thanks for sharing.

[@sebastianrothstein734]

What exactly is fermenting in the jar, considering roasting the chillies kills any type of bacteria? Do you add something to help you along with the fermentation on did you just leave roasted peppers in water and salt for two weeks without any active fermenting happening?

[@EthanChlebowski]

Great question and one that I had myself, as I wasn't sure how it would work. Roasting likely will kill all of the bacteria on the pepper, however, we have to remember that lactic acid bacteria (LAB) is all around us on surfaces, our hands, etc. This wasn't the most active fermentation I've had, but it did have bubbles in the jar, and it had similar sourness tastes to the earlier lacto fermented hot sauce I did. There's a good chance LAB was introduced from a source other than the peppers, such as handling them with my hands or in contact with some surface. If there are not any LAB introduced, we are still brining the peppers which in and of itself will change the flavors, though not as sour as if it was an active fermentation. I do want to run some tests with all roasted vegetables, half roasted / half fresh, and all fresh to see the difference, but it will likely have to wait a couple months now that holiday videos are in full swing!

[@shoddyproductions9793]

I was about to ask the same thing. I understand that cooked, hydroponic, or sprouts just won't have the bacteria for a good ferment, and people add a starter to the batch, or use some active brine ? Also licking and multi dipping 1 spoon is a bad thing to teach people !!! Use 2 spoons and transfer to the one that goes into a bacteria laden mouth.

[@CravenFear]

He has no sanitary practices whatsoever, the bacteria clearly comes from his hands and utensils.

[@chuckheinch]

@@CravenFear lmfao. Why are his finger tips orange? I wonder what color his weiner is then.

[@Tinky1rs]

@@craigbryant3191 Late to the party, but canning conditions are to get rid of botulism spores (~120C for 3minutes iirc). Lactobacilli and many other microorganisms die way sooner (pasteurisation, so ~70C for 15 seconds). I'm pretty confident everything on the vegetables that'd do lacto fermentation is dead. The mixer, hands, sieve, funnel and bottle will give it some culture though, might take a few extra days. You can also just add a miniscule amount of yoghurt to seed it with lactobacillus, or indeed an old brine.

[@fredwells7403]

Have you ever thought about re visiting this series? I have a couple of extra techniques up my sleeve ;) Capasaicin is not very water soluble. I wonder how much difference a little bit of oil or alcohol would make in the hot sauce!

[@SarahJones-m6l]

Agree - the fat in the oil helps, but my understanding is that it needs to be heated as well.

[@cliffordbradford8910]

I tried something similar from watching this: habaneros, red bell peppers, garlic all roasted in my air fryer and fermented. The ferment was slow to begin with (I think since this was my first time so I didn't have any other experience to compare to) but then after 3-4 days it picked up pretty well. I let it go about 3 weeks and it was still bubbling then I blended it up with some apple cider vinegar and it's nice.

[@RealMacGyver]

I think it could be a lot of fun experimenting with the leftovers of all the sauces by blending in a few additional ingredients to see if they enhance or distract the flavor of the hot sauce, such as lime juice, herbs (cilantro, oregano, chives), spices (cumin, tumeric, mustard powder, smoked paprika), or tomatillos.

[@brucebehner4142]

I like to do 3 month ferments on hot sauce, other than that I've done roasted and fermented before. I also just finished making a Chipotle, which is smoked jalapeño ferment. Yes, it is awesome I used pre-fermented brine because smoked jalapenos aren't going to have the lacto-bacillus numbers to be able to sustain a good fermented. Other than all the extra work, it was worth it for something different.

[@Kabiruuu]

Love this series! This is fabulous.

[@meatballofall]

Can you explain how the bacteria seems to survive on your veggies after going through the oven for 20 mins? Normally, if you kill off the bacteria like that, the fermentation will fail. Same problem if you use frozen veggies. You normally need to add back over 50% fresh veggies to have a strong-enough lactobacillus population to guarantee that it becomes a dominant presence in the mash.

[@jennprescott2757]

I just blended mine up after a painful 2 weeks of waiting and it tastes AMAZING.

[@michelarcelain3391]

Dude how long can you store it after blending?

[@jennprescott2757]

@@michelarcelain3391 in the fridge? Indefinitely but we eat through a litre in about a month or two because it is soooooo delicious

[@verycarla67]

bought some airlock jar lids the other day and i'm looking forward to making my own version of this hot sauce! i'd never tried the Cholula jalapeño/poblano sauce before and so i went looking for some and finally found a bottle a couple weeks ago. it's half gone already! i've always loved the regular Cholula, but the green sauce is even better! i put a few dashes in my eggs before making a scramble and it's just… ah, it's sublime. if i time things correctly i shouldn't need to buy another bottle. :)

[@EthanChlebowski]

It's next level good!

[@AbeedBasheer]

Wow Roasted then Fermented Hot Sauce!!! Love it!!! The color looks so nice!!! Enjoyed and watched fully!!! Good morning!!!! Hope you are doing fine!!! Have a nice day!!!

[@EthanChlebowski]

Thank you!

[@chuckheinch]

You can use a starter from another l to ferment to help.

[@russbowman6801]

I’d try a Weber kettle with hickory or pecan wood coals, smoked and roasted, fermented pepper sauce.

[@appelsap]

Cool series, when I have more space I definitely want to get some jars and bottles and start fermenting stuff (not just peppers). Can't wait to try it.

[@EthanChlebowski]

appelsap Glad you enjoyed! Fermentation is a great creative outlet in the kitchen, so many options on what you can do.

[@discoveryalbum]

Loving the series thus far!

[@EthanChlebowski]

Finale coming out on Wednesday!

[@discoveryalbum]

@@EthanChlebowski Kick ass, look forward to it!

[@theblobfish9614]

One could argue that your series is missing an episode. You should make a roasted fermented hot sauce with completely raw Chiles blended in at the end

[@delsurf71]

Found you when looking for different fermented hot sauce recipes. Going to check out the other 3 episodes. Might even watch some others. Thanks.

[@TrollFalcon]

I know that feeling. I too am looking for the perfect hot sauce. It will have to be like Colorado chili.

[@verycarla67]

i wonder how a sauce made by blending the second (only fermented) and third (only roasted) batches would taste compared with the fourth batch.

[@EthanChlebowski]

I have both in my fridge right now...I may have to test this today.

[@ezequielruiz4392]

Cook with E share the results with us in the final taste test please?

[@EthanChlebowski]

@@ezequielruiz4392 I already filmed and edited the final taste test video yesterday, so I can't include this test unfortunately! It's coming out on Wednesday. I tried both with my scrambled eggs this morning and it was delicious though!

[@ItsRyanTurley]

4:55 Note: Ethan is a double dip kinda guy. Edit: 5:21 Triple Dip

[@mattcrane]

Have you tried fermenting dried smoked chiles? Can you make salsa roja with fermented roasted peppers?

[@ricardoclarkq]

THE BEST INGREDIENT IS YOUR SALIVA FOR THE FINISH PRODUCT!

[@noblejennette2101]

Cool that Prince Harry has a KZbin. He sounds different than I would have guessed.

[@ModernCivilWar]

If I were to add any type of cilatron and other spices should i do it a the brine stage or could I add afterwards

[@bustabenson]

What arrests the fermentation process? You blend it and add some salt but surely it will continue fermenting until you kill the bacteria.

[@tacobell.gourmand]

Hey Ethan, have you ever worked with amchur powder, and do you think it would work as an addition to a hotsauce?

[@ClumsyCaTmeow]

Epic music selection.

[@rhuffstedtler]

This may be the first video I’ve seen where Ethan didn’t stuff an entire kilogram of food into his mouth when he went to taste. ;-)

[@alm1261]

did it actually ferment? i would have thought roasting it would have killed off any of the bacteria to lacto ferment it?

[@hdjsjdjsfh]

Hey Ethan im a bit confused because you didnt use a starter? lactobacillus dies at around 170°F

[@loiclegoanvic8028]

Idk why i never see anyone do that, but i finish blending my hot sauces with neutral oil (or olive oil depending of my ingredients). Why do that ? Because in the end, instead of having a liquid sauce, you'll end up with a creamy smooth sauce. To do that, put only half of the liquid you're supposed to put in your blender, and blend, until you have a somehow homogenous pepper purée, then add little by little your oil, about 5% of the total amout at the time, up to 20% total, more would make it more of a mayonaise and ruin everything. Be carefull tho, because the oil with make your hot sauce a bit less spicy.

[@carpetfire7862]

Does roasting them not kill the stuff that makes it ferment???

[@1pokras]

Once you fill the woozies, do you need to refrigerate them, or are they good at room temp, and for how long?

[@EthanChlebowski]

Store in the fridge, since these are just screwed on. They last a really long time though like 3 + months.

[@TZerot0]

Fantastic video, excited for the finale!

[@EthanChlebowski]

Coming out on Wednesday!

[@Boxenjou]

So, whenever someone said "by freezing or heating before fermenting, you kill the bacteria on the peppers, therefore it wont ferment" isn´t true?! but it made so much sense :/

[@jeffcherielalonde7593]

New follower here. Great video

[@russbowman6801]

Next time, try a dash of lime substitute for vinegar.

[@sparkyh62]

Is yours shelf stable

[@michelarcelain3391]

How long can i store the bottle?

[@Olhamo]

Why do you need the xanthum gum, when it is living / fermented?

[@TheMssassyangel]

Xanthum gum isn’t a preservative it’s a thicken agent so it’ll help keep the mixture homogeneous.

[@gidgeegorilla]

I bought an awesome fermented sauce that has molasses in it, would that be added at the end when mixing?

[@EthanChlebowski]

Interesting! I would add during the blending process.

[@gidgeegorilla]

Ok, cheers mate, I'll give it a crack 👍

[@bmartin001]

Could I use this same process and add reconstituted Guajillos?

[@johnnyasbest969]

Yes you can! I mean, you probably can. Guajillos don't have very thick flesh, but it's worth a shot! I have successfully done it with reconstituted chipotles and holy smokes, was it delicious. Got the fermentation to kick off by adding half a red onion and some garlic.

[@flavourbox5018]

Very nice video, genuine honest documentation. Recommend not to redip/reuse a used (licked) spoon back into the batch of food - it is considered to be unsanitary in some cultures. Even though it is your food, I just found it offputting and hence distracting from the informative content. This isn't a rant. Why the xantum gum?

[@BUGt95.]

Please tell me ur not going to share that after more than triple dipping

[@V3RM1LI0N]

subbed

[@WhiteThunderBBQ]

I plan on doing something similar but with some fresh peppers along with the roasted peppers.

[@EthanChlebowski]

Very nice, what type of peppers are you planning to use?

[@WhiteThunderBBQ]

@@EthanChlebowski roasted poblanos and either the reapers or scorpions that i grew.... ......not really sure yet. Had to pick some of the poblanos today..... getting rather cold

[@yapaul6226]

What does xantemgum do

[@uselessgeneral1299]

why dont you roast after fermenting?

[@MrRufusjax]

How this ended up fermenting fine when he ended up pasteurizing the ingredients by roasting them I will never know.

[@mareamiller6957]

Gloves!!! (Sorry, PTSD over here)

[@Weezulguy]

Smoke em if ya got em

[@RickRubinesque]

How the hell can a cooked vegetable ferment??

[@ماماوريهام]

Please write the components

[@dolenjske]

How? Heat kils lactobacilus

[@gusgomez8038]

I would use a different spoon every time I tasted.

[@unhuh4776]

Ginger and honey bruh.

[@etherdog]

Terrific series, Ethan! Varieties of hot sauce are the spice of life. It would be interesting to see hot wings with these sauces. You may find Dan Souza's latest video on breads and the use of flour paste interesting. This is the first I have heard of it (tangzhoung) (I am not much of a baker except for regular breads). kzbin.info/www/bejne/rmOqiIJ-mKp1ma8

[@arsulaksono881]

as long as wont cause you diarrhea.. haha

[@jasonault3511]

Hope your not sharing that with anyone. Your spit went it in after you dipped your spoon and stirring it.

[@shawnhayden6674]

A few notes: Edit your dialog and video content, do not publish it speaking gibberish and then add stupid text captions. Use fermentation weights to hold your food items under the brine's surface. Lower your brine to pepper ratio, there is too much liquid for fermentation in your demonstration. Prepare your brine in advance and simmer it on the stove, let it cool prior to use. Ferment for 4 weeks or more for a truly unique and complex flavour profile. Do not use the vessel in your video but instead use one with a proper fermentation airlock, as they perform better. Clean your gear and bottles with Star San. Cheers & best of luck it is a great hobby.

[@gabrielmann4634]

And sterilize...anything.

[@phillipfugate3251]

The lid he has had an airlock on it, I've used them and fermented peppers for months and had no mold or excessive kahm yeast issues. However, those lids seal so tight it can be tough to get them off on a long ferment.

[@rhuffstedtler]

Personally, I like the character that it gives when Ethan totally mangles the English language and then gives the correction in the overlay. Wouldn’t change a thing there.

[@showersmoker]

I think the roasting process made some of the sugars unfermentable leading to needing to add vinegar at the end. I wonder if adding a little bit of sugar to the fermentation liquid would help make more lactic acid form.

[@DonPandemoniac]

Heating the sugars doesn't matter that much, killing the lactobacillus in the process is the problem. If he would have added some fresh peppers and gave it some more time it would ferment just fine. He should have done a bit more research on fermentation.

[@connorrivers798]

​@@DonPandemoniacincorrect, roasting sugar turns them into more complex forms that cant be broken down by simple organisms. Its why you still beed hops in beer, especially darker ones. Roasted malt sugars are unfermentable.