Learn HOW TO MAKE Fermented Pineapple Coconut Habanero Hot Sauce (Part 1)!
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- Опубліковано 1 жов 2024
- In this episode John McClellan shows you how to make a Pineapple, Coconut, Habanero Fermented hot sauce. Part 1
This recipe is simple and O so good.....
Habanero
Pineapple
Coconut
Onion
Garlic
Cardamom
Turmeric
Kosher salt
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links for equipment
Press Plate - www.amazon.com...
Label machine - www.amazon.com...
Vitamix E310 Explorian Blender, Professional-Grade, 48 oz. Container, Black - www.vitamix.co...
Bottle filler - www.amazon.com...
hatch chili recipe
What a wonderful sauce. how many grams of habanero?
Just came through ATX for a wedding and picked up a bottle of The Juice! Delicious and unique taste. It’s wonderful. I’ve started my first fermentation after watching you for a while. Thanks for all your help!
Great to hear!
Part 2 didn’t have mold but there’s coconut floating from the start. How’s that possible?
This looks absolutely amazing, love your videos. What was the weight of the turmeric and habaneros that you used in this recipe?
Came here to ask this!!
Thanks for the super fun and helpful channel here.
Since you seem to use all of the brine in the final processing of the batch (some others only use a bit of it and also strain out most of the solids (I know, the Vitamix makes it possible 😉)), do you always use 4 liters of it, or top off the fermentation jar?
I ask since it seems that the amount of clear liquid is an important process input.
Cheers?
(My own vodka tip: add a shot of it to the flower water in the vase of cat flowers to extend their time before they wilt.)
John, huge thanks for sharing your passion and recipes for these sauces! I'm just starting with ferments, and The Juice is my 2nd to try. I plan to make half of your 1-gal recipe, but also with less Habaneros. How would you rebalance the recipe if I use less Habaneros? My inclination is with more pineapple, more onion & garlic, and perhaps sweet orange peppers. Am I close?
Do you use unsweetened or sweetened shredded coconut?
unsweet
I can't find Part 2????
ua-cam.com/video/8O31yDfyBqw/v-deo.htmlsi=41IPNhvNGcYvVSAa
Hi John am having a issue of my hot sauce keeps firmentating in the 5oz bottles. Causing a waste. Here's what happens am coming from the market. Sanitize everything. Get my fruits and vegetables and begins. No time to firment in brine. Your instructions are clear in your process
you need to pasteurize the sauce at bottling. 165f for about 3 mins
What size jar is that. I have a fermenting crock used for sauerkraut but I think there would be too much air space above for this recipe. Cheers
those are 1 gallon jars
Enjoy all your videos! What kind of coconut do you add to this? Is it the fine grated coconut you’d find in the baking aisle?
that is exactly what we use
Now many oz (grams) of the Habanero was it? Great video.
pretty sure it was 1.5 lbs
Amazing. Thx
When you do the ferment in 5 gallon buckets, do you add some sort of weight on the top?
look at the link he posted for the 5 gallon bucket press plate
Correct.. i use press plates.. they are awesome
when comes the part 2? thx for this great video
up now
Have you changed your watch?
HA