How to Make a Red Hatch Chile Hot Sauce (Quick & Easy)
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- Опубліковано 1 жов 2024
- In this episode John McClellan shows you how to make a red hatch Chile hot sauce. This recipe is fast - simple and O so good.....
8 dried red hatch chiles (rehydrated on stove - drain and discard the leftover water)
2 roasted Tomatillos
1/4 cup of raisins
4 cloves of garlic
1/2 white onion
1 tsp cloves
1/2 cup OJ
1/3 cup apple cider vinegar
1 cup of chicken broth
Combine all ingredients into a blender and blend away!
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links for equipment
Press Plate - www.amazon.com...
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Vitamix E310 Explorian Blender, Professional-Grade, 48 oz. Container, Black - www.vitamix.co...
Bottle filler - www.amazon.com...
hatch chili recipe
Love the chile ristra hanging outside.
I have 4 of those lovely things at the house. Just pull what i need off and use for different recipes
I noticed that too, the only problem is it’s too humid down here in central Texas and they can get mold. We just make the sauces and freeze them but living it west Texas it was fine to have them bc it’s so dry out there
You're back and truly inspiring. I've made a ton of tasty sauces, using your well-versed techniques. Thanks, sincerely. AJ
Great to hear!
If I make one that's too hot can I puree some carrots of something to make it less spice? ANY SUGGESTIONS?
up to your palate! but yes Carrots make a great additive and sweet flavor
@@ATXHotSauce thanks for the reply! I have some carrots, onion and sweet green peppers to try
Very nice
Thanks
Any suggestions for fermentation of dried peppers?
What amount would you recommend if I had red hatch powder? Got it at a farmers market in Santa Fe...
powder? is it just dried peppers? really don't know. when i use dried peppers i use a weight ratio of 4 to 1
Will the vitamix heat up the sauce well enough to stop fermentation on a fermented sauce? Or would I still need to throw it in a saucepan? Thanks for your time!
It absolutely will stop it!
@@ATXHotSauce You’re awesome, thanks for the super quick reply; much appreciated!
Hello from Norway! Made your pineapple habanero sauce a while back! It turned out great, thanks for sharing! Quick question for you: I'm giving your honey-garlic-habanero a try (throwing in some carolina reaper for good measure). I use oak chips to flavor wine and whiskeys that i distill. Have you ever tried to use oak chips to get a smokey flavor in your sauces? If yes....would you let the fermented sauce (blended up and ready for bottling) soak with chips for a few days? I doubt that adding the oak in prior to fermentation would work....or am I wrong?
i have never tried it .. thought about it but just haven't done that. i have and do use Liquid smoke though.
Really nice sauce. I have to try something similar to make with the bunch of Tai chilies I have on my plants. This summer I've made my first feremented sauce thanks to you! And of course, I've started my recipe book with it! Thanks million!
that is awesome!
Really Beautiful texture, if you can make a video about
Cooking a hot sauce not fermented dragthing would be more info to us ! Keep it going !
Noted
Hey John, I recently found and subscribed to your channel because I want to make some fermented hot sauce that is shelf stable, never done this before. My biggest question is shelf stability. Do I just need to worry about getting the pH down into the 3’s , either with the ferment alone or add vinegar to reduce it more (and pasteurize before bottling)? I want to make sure I don’t poison my family 😮. I’ve watched so many videos, then I found yours, and clearly you know what you’re talking about. I’ve been growing peppers from jalapeños to Reapers and usually make hot pepper jelly, but I want to try some fermented hot sauces. thanks! Mark from Charlotte NC
as long as your PH levels are in the 3's your shelf stability should be just fine. We typically bottle with ours at around 3.5 PH. we add vinegar only for flavor. our sauces have been tested a multiple labs and they gave us a range of 12 - 18 months
@@ATXHotSauce thanks John. I reached out to a couple hot pepper sauce UA-cam folks a couple months ago and could not get a straight answer. You are the first to state it clearly, I appreciate it!! Making some peach plus sugar rush peach peppers now, as well as some habanero pineapple and some jalapeño apple now!
Love watching your videos, thanks for sharing!
Glad you like them!
Do you plan to release a cookbook? Your information and recipes are top notch!
If i only had the time! But i have sure been thinking about it
Raisins? well I guess I’ll have to try it
The sauce needs a good balance of sweet and heat and raisins are my go to
Very nice! Looks delicious.
Thank you 😋