"Red Scorpion" Hot Sauce Part 2 - ATX Hot Sauce
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- Опубліковано 3 жов 2024
- Learn how you can make your very own fermented Red Scorpion Hot Sauce with John McClellan of ATX Hot Sauce as he shares his tips and process on making a sauce everyone will enjoy. Red Scorpion fermented hot sauce is brings the HEAT and we like it. So if the hotter the better and loaded with flavor is for you, then try this recipe. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes good hot sauces so damn tasty!
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Cardamon pods is awesome with chilli fresh
HIi! let me say that after long time trying homemade fermented sauces, and searching lots of information about fermentation and learning from here and from there. you are the first youtuber that in my opinion do things well. Everything was very well explained with a lot of learning information and the fact that you comprobate the ph levels means that you know what you are doing and only a few comment this. Thanks for the advice of stopping fermentation process when bottling. I LOVE hot sauce. My favorite one is sriracha, and i have started to try to produce my own. I have tried several times to ferment peppers in the correct way, i always got a result with good appearance, good smell, no molds , but flavor is not the expected.... a deep bitter flavor as if it was a little bit rotten, not disgusting at all but not super tasty neither. Even after adding vinegar and sugar i don´t get a super tasty fresh jalapeño that you can feel in sriracha, or nice flavor of tabasco.... does anyone experience the same? any idea about this? at this moment a batch of habaneros is fermenting in my house. i will try some of your advice . Regards
try using Red Fresno peppers or Scotch Bonnets for the sriracha.. or better yet got to your local chinese market and see if they have fresh Thai red peppers
Thanks for the xanthun gun recommendation. I’ve got 3/4 gallon of last of the season peppers fermenting right now. Great channel. Subscribed.
Man I burst out laughing when you brought out that chainsaw-size immersion blender! 😂Fantastic! I've got to figure out how to do all of this proportionally on a smaller scale. Have a blessed day John.
Glad you enjoyed it
Hey John, im addicted to your sauces. I think I e tried them all. Red Ghost is a fav
Thank you so much for your support! I'm glad you enjoy the sauces.
Really enjoy your videos, but man, you touch literally everything in the kitchen with your scorpion-contaminated hands!!!
I do!
Loved this sauce. Thanks for sharing the recipe.
Great video John!
Thanks!
I have never tried making hot sauce but this channel just inspired me to give it a try. Thanks for the great content!
thank you for checking it out!
Totally awesome and in depth videos on what to do/what not to do in the fermentation world. Many other sites don't mention the Star-san or importance of sterilizing and also the pasteurization to stop the fermenting before you bottle. Excellent tips and tricks so thank you very much!!!
Thanks Trish!
Scarface & Ferris Bueller double whammy!
HAHAH
Mmm looks yummy!
It was!
Your video is very informative! I watched a few videos before making my own sauce and now I see how they were lacking key info which you've mentioned. The sauce from my first batch has split but the next one will be better. Thank you!
Glad it was helpful!
Would love to see a video on making the seasoning/flakes/powder from the pulp!
I use a vitamix blender now and there is no pulp left over and i get all the flavor in my sauce. :-)
@@ATXHotSauce been thinking about getting a Vitamix or a blendtec!
LOVE my Vitamix! all of 3 of them
Khan brain strain is also very good pepper too nice video buddy
HA! thanks
As for the labels, I've never had a problem with the quality or ink rubbing off or colors fading at all. I use koala label papers and I've also been using A-Sub brand with great success so far although only a couple months of trial for those. I use an epson xp15000 inkjet printer and the labels look professional and if anything they are too durable because when I go to get the labels back off to get bottles ready for another batch of something different, I have to soak overnight and still don't come off very easily. Both brands also make vinyl waterproof labels for projects that you may want a more permanent or at least waterproof long lasting labels, and those are really nice. I recommend trying those two brands as long as your printer is capable of printing a really good quality,if not, I wouldn't recommend printing your own labels unless maybe you just want a black and white text only label. I think labeling is my favorite part of the whole process besides consuming. I also make wine and beer and make custom labels for those as well. You can find both brands I mentioned on Amazon
i use Avery.com - they have some water proof ones on there
I´m growing (yellow) scorpions this year for the first time.
I´m super exited to try this process.
What would you recommend to add on yellow scorpions to keep the colour, if i may ask?
try fresh turmeric
Maybe take a look at a food mill
good job
Thanks
That Emerson blender is bad ass 😂👌
YES IT is!
maybe i am late for this video but i really hope you answer my question (also thank you for the informative video, well done and now i have all the details to do my own fermented sauce). if i am using some kind of spices, when do i add them to ? is it after straining? just like you did with xanthan gum? or before straining ? or even before that? thanks for the video
i add the spices to the original fermentation.. but that is just my way.
Great video! Awesome presentation - feels like a friend laying it all out. Only thing I wish I had more is the the "heat to 145" process. This seems like a critical step safety wise. Do you use high fast heat? Do you simmer after or just shut off? Thanks.
nowadays i use my Vitamix blender to get the sauce to 165F.. for about 20 seconds.. that pasteurization stops the fermentation. We Hot bottle our sauces and rely on that and the LOW PH levels to keep them safe. Our sauces have been lab certified for >12 months. (unopened)
Pretty sure he mentioned several times low heat raise to 145. You wouldn't want an air bubble to pop and get on your skin, thus the low heat.
@@ATXHotSauce just got my vitamix and am finally ready to make some sauces. In regards to the pasteurization using the vitamix do you just run it on high until it’s reached your desired temp and then run it for another 20 sec or so?
No vita mix blender
This is a great channel. I just opened upy first ferment after 2 weeks and there was no mold, but the odor was terrible. Like nail polish. I had red and orange peppers, haberneros, and garlic. The smell and taste were overwhelming. I can't imagine eating this batch. What would make the ferment smell so chemically? I used a 3% brine.
Not sure.. did you test the PH ?
Great video! I'm currently growing peppers and can't wait to start some fermented hot sauce. One question - can you use potato starch or something similar instead of the gum to thicken the sauce?
Yes you can!
John, thanks for the videos. Can you tell me how much sauce a recipe like this makes? I'm brining a similar sized batch and trying to figure out how many woozy bottles I need. Thanks!
Makes about 23 bottles give or take from a gallon jar.
@@ATXHotSauce Thank you!
I have a question John, some people say not to cook down?? Say it kills the good bacteria for shelf life?
I take my sauce to 160 F for about 1-2 mins.. this does kill the good bacteria and stops the fermentation. If you bottle without doing this.. well... get ready for a big mess when you open the bottle or worse when the bottle explodes. basically we are pasturizing the sauce... not cooking it.
We called those big stick blenders "chowder cheaters" in the kitchen I worked in. Great tool.
The best!
Interesting,I've never thought to dehydrate the mash, I just use it as a spread but I'm going to try this now,do you put it on parchment paper spread out thin? My racks are about 3/4" square pattern wire racks , wondering how you do yours
I think you should leave at least 1 inch of air space on top of the bottle as your sauce cools the air will contract creating a seal on your bottle cap
agreed
Thanks for your videos. I've also make my own hot sauces and didn't stopped the fermentation and last summer after 2 months of using the same sauce yes... It exploded! Luckly not on me... On the ceiling took me 2 hours to clean it all up! So yes you need to stop the fermentation! One question: do you need to ferment every Ingridient? Or you can ferment the peppers and add fresh not fermented Garlic or fruit only when blending? Would this also be cabinet Stable? Thanks
Great video! Just found you recently and am really a fan of your information and presentation. Quick question, how many 5oz woozy bottles does this 1 gallon ferment yield?
About 25
Hola! I like the idea of doing the dehydration of the pulp after you've strained the blend! Seems like such a waste to just toss all that flavorful material. Do you ever add the dehydrated spice mixes to any of your hot sauces for extra flavor? Thanks for the great videos!
we have moved on to new and better equipment! or current process has zero pulp left over..
That's a serious stick blender.
You put that into the Atlantic ocean, switch it on and in 5 mins, you’ve got a huuuuge bowl of fish soup.
@@JohnDoe-xo2yf cmon man
I have a questions 1) how much ml vinegar must put in 1kg mashed peppers and 2) how much grams xantham gum must put in? 3) how long must boiling the sauce and how celsium?
add vinegar to taste when blending the sauce (not during fermentation) 2) Really depends on the sauce you are making. We use about 10tsp for a 6 gallon bucket. 3) You really just need to get the sauce to about 165f for about a min to pasteurize the sauce.
I was wondering what size of glass weight you were using for the one gallon jar
the size that fits in the jar :-) look on amazon.. they have a ton for sale
Could you tell us which brand of blender you used in this recipe. It looks powerful. Thanks 🙏
i used to use the Nija blenders but have since upgraded to the VItamix E310. This blender takes care of all the pulp and waste turning the whole mix into a sauce without straining
ATX Hot Sauce I was talking about the Hand blenders. Is that the vitamin also. Thanks for your prompt reply.
@@Clairsadventures www.amazon.com/gp/product/B07GN757FB/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
here you go!
@@Clairsadventures Li Bai Commercial Immersion Blender Electric Hand Blender With 12-Inch Detachable Shaft 500 Watt Power 25-Gallon Capacity 2000-14000RPM Adjustable
ATX Hot Sauce thank you ATX. Your replies are very prompt. You are a really stand up guy. Love ❤️ your attitude.
How long will this sauce last once bottled and do you lose heat when you pasteurize it?
We have had our sauces tested at two labs and the shelf life unopened is 12 months or a little more. once opened make sure you refrigerate.
I love the show, love your recipes, and the scorpion pepper is my favorite of the "big boys". I wasn't able to finish the video and took the gist for the rest... let's be honest. I couldn't hear xanthaN gum mispronounced one more time. Short of being pedantic about language, I look forward to replicating that sauce!!
I will work on my vocabulary :-)
do you stir the sauce while its heating up before you bottle it
We now use a VITAMIX blender that blends and pasteurizes all at once
Hi John how long do you let it ferment ? Thank you
30-45 days.. depending on the fruit. (pepper) thick skins go longer and thin skins go shorter
@@johnmcclellan4031 thank you sir!
Could you also use pectin to thicken your hot sauce?
you could..
pH scale isn't a percent, it's a logarithmic scale for measuring potential hydrogen ions
I get it.. easier for others to understand
This can’t be part 2 to the red scorpion as the batch number and ingredients are different how about you finish what you started. I was going to buy from your site but if you can’t keep this straight what is happening in your bottling
Who prints your labels?
Andy Eddings Avery.com has great design tools and you can print yourself or they can do it for you!
@@ATXHotSauce Thanks, I will check that out.
What size labels do you use for your 5oz woozie bottles??
i use 3 x 5 inch labels.. i get them from Avery.com by the roll.
Should have used batch 100!
How do you sanitize your tools? Great videos!
I use Star San
pH is not a percent, FYI, it's a unit of measurement of acid/base.
I am aware.. i misspoke
Since every comment is asking a question you already addressed, I may as well join the club. What kind of peppers did you use in this sauce? HHmmm? :)
HA!!!
What is antomgum? Can i buy online what is the real name label? 🙏🏻 thanks
Xanthan Gum .. most grocery stores carry it or you can get it on Amazon
What’s your xanthan gum ratio to sauce?
in a 5 gallon batch we add 10 tsp
What PH tester are you using?
www.amazon.com/Apera-Instruments-AI209-Waterproof-Accuracy/dp/B01ENFOHN8/ref=sr_1_3?crid=3DO9T37R7ZGTT&dchild=1&keywords=ph+meter&qid=1632147853&sprefix=ph+m%2Caps%2C186&sr=8-3
3:04 well, what is it now plum or apricot? ^^
Apricot.. i make better sauce than I do videos for sure
That is not the same jar, in part 1 you did not put those big pieces of onion, nor plum
FYI....pH is not in percentage. pH is between 1 and 14,. 3.1 is acidic. 3.1 percentage brine does not exist.
the PH is 3.1 on this one.
Its 3.1 percent firey peppers on a scale of 96 armadillos... its imperical meaurements. Only Americans can understand them.
From my experience working with super hots, washing your hands does next to nothing. When I first started out, there was no youtube so it was trial and error and those oils stay in your skin for about 36 hours give or take. I remember very vividly the whole using the bathroom trauma as well as waking up next morning rubbing my eyes and feeling like I got pepper sprayed. And going to work next day sweating and wiping sweat off your face will give you quick reminder of what you did the day before. It only took one batch to learn my lesson though. I wear gloves now while cutting up super hots, jalapeños and more mild peppers don't bother me as much and I'll bare hand those bitches no problem. But beware of these superhots anyone who's just starting out
i agree! gloves are your friend! And your significant other will agree
I'm confused. I just watched part 1 and you added a beet. But in this video (part 2) you say you added plums and apricots? Did I miss something?
sounds like an editing error,, :-(
@@ATXHotSauce No problem. I assume the process is the same or similar regardless of what's included in the brine?
How do you ferment the plums ?
i sure do! with the peppers
@@ATXHotSauce do you dice them or straight in whole,In a 2.5% brine water
@@marcusglover608 3.5% Brine and i rough chop them .
@@ATXHotSauce brine is salt water, right ?
Salsa de escorpion a que sabra ?
wrong page.
You bottle it why it's still hot?
yes we bottle while it is still hot "hot bottling". helps keep all the bad stuff out and will help with shelf life.
@@ATXHotSauce How long is the shelf life?
???
Get a "Flotte Lotte" :-)
Hot sauce seems great however, I gotta break it to you... that is not an immersion blender, its a Bosch hammer drill.
Thanks for the info :-)
Lol
John that’s a HUGE toy 😉
yes it is
Am i the only one that feels the need to point out that pH is not a percentage?
I get it..
I could just see the sweat drip off your face into the jar when you smelled it @00:55
The blender you used are you sure it didn't come off the concrete truck down the road?
Thanks for the knowledge.
Please move your mic or turn down the sensitivity, youre nasal breaths are rough to the ears
ha! done.. thanks for the input