I just subscribed to your channel, I have been making salsa’s my whole life. I love to garden, and my garden is what is called a salsa garden. I have never fermented my salsa, mainly because when I make them I want to eat them right away and my family and friends too. Running a business, raising kids, PTA’s, baseball coach. Never had time to wait 2-4 weeks for salsa. I came across fermenting peppers for hot sauce on UA-cam and found your channel after watching a hundred vids that were to long and not to the point. You made me sit up straight and pay attention. I love to grow Habaneros, Jalapeños, Serrano’s, and other assorted vegetables. I have all the equipment except PH meter for fermenting, I have one for my soil in the garden. Looking forward to watching your channel.
I was really looking forward to this video, but it came a little too late for my process. Set up my sauce shortly after you and bottles it up about 3 weeks ago. It turned out fantastic and was an instant classic with friends! I'll definitely be making your recipe again!
Yes. If you don't the bacteria will continue to create carbon dioxide and you will have a spicy bomb one day. If you have space in the refrigerator, you could keep them chilled to make the bacteria less active.
Makes me wanna do a ghost pepper maple rum sauce
I just subscribed to your channel, I have been making salsa’s my whole life. I love to garden, and my garden is what is called a salsa garden. I have never fermented my salsa, mainly because when I make them I want to eat them right away and my family and friends too. Running a business, raising kids, PTA’s, baseball coach. Never had time to wait 2-4 weeks for salsa.
I came across fermenting peppers for hot sauce on UA-cam and found your channel after watching a hundred vids that were to long and not to the point. You made me sit up straight and pay attention. I love to grow Habaneros, Jalapeños, Serrano’s, and other assorted vegetables. I have all the equipment except PH meter for fermenting, I have one for my soil in the garden. Looking forward to watching your channel.
welcome!
Thanks my brother.
thanks! new subscriber from Argentina 😁
Love the videos. Thanks for sharing!
Glad you like them!
Another great video John. Never thought of making a blueberry hot sauce but the idea definitely intrigues me. Will be trying this recipe out for sure!
awesome
I was really looking forward to this video, but it came a little too late for my process. Set up my sauce shortly after you and bottles it up about 3 weeks ago. It turned out fantastic and was an instant classic with friends! I'll definitely be making your recipe again!
that is awesome
Just wondering how long you fermented this for? Thanks so much in advance.
Hi John. Is it necessary to use the commercial stick blender prior to blending the sauce in Vitamix?
If it is, can I use a home-use stick blender?
That's a nice funnel you're using Where'd you find it?
Does adding vinegar and sugar change the PH? I believe you only checked it prior to that add.
adding vinegar will increase the acidity- not sure on the sugar but i doubt it has an affect.
Hi if I wanted to try and make this sauce where can I find your ingredients list and process?
bless !! when you say 165 degrees it's Farenheit ??
yep
What blender are you using that pasteurizes while it blends? That just seems simpler than heating the sauce on the stove.
Vitamix
@@ATXHotSauce thanks. I found the link right after I asked the question but thanks for the response.
What is the shelf life of the hot sauce after bottling?
Hi, I didn't get, what site do you use for your labels? Thank you!
avery.com
@@ATXHotSauce thanx
recommend a Amazon bottle, so many to choose from
5 oz woozy bottles
What’s the point of using a specific liquid, especially vodka, in the airlock instead of regular water?
I use Vodka so i don't have to waste my tequila. You can use brine to but vodka seems to be an easier solution. Kills any germs too.
I followed most of the recipe, except i used strawberries.
Doesn't pasteurizing also kill the beneficial bacteria?
Yes. If you don't the bacteria will continue to create carbon dioxide and you will have a spicy bomb one day. If you have space in the refrigerator, you could keep them chilled to make the bacteria less active.
Never mind I found what the next process is 😂