not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill
I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.
Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids
i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe
I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.
Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!
Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the UA-cam game works.
First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.
racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers stop making everything about race, it's not good for multi-racial societies
I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on UA-cam.
Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers
People a year ago; "This channel is going to blow up" People now; "2.2mil? FINALLY!!!" But for real man congrats, your channel so obviously deserves to be more popular.
Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.
I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.
"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!
After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.
I just made tried this after fermenting for a little over 2 weeks and this was FIRE! thank you so much from a person who moved out of the US to a place where there is no hot sauce.
@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.
first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed
I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it
Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.
I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!
I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce. Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil. I feel like the garlic oil emulsion really takes the flavor up a notch. Though i made one crucial mistake.... I didn't make enough of it xD Thanks for the recipe!
This sauce made my whole summer! I made it with garden-grown Hungarian Wax peppers, and boy, oh boy, did it turn out great! Thank you so much for the recipe for both the sauce and the chicken wings. This video is pure gold! I miss this kind of format in your videos-way better than the new ones.
Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!
"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work. ~a fan from India
I have made this recipe 4 times now, each time fermenting a little longer. The last batch was fermented for 44 days and it was the best so far! This is a great, great recipe - so good
44 days?! Wow... I've just put mine in the brine so we'll see how long my patience lasts 😂 Also how tightly do I need to close the jar? Right now it's just loosely covered with the lid..
@@hziebicki I did it that way for a while and the only problem is that sometimes you will see some mold - I got some of those "burp lids" from Amazon and then you can tighten them all the way down and it is better. After a month there will still be some mold but carefully remove it and you will be fine as long as the peppers were under the waterline
Props on staying humble with the chef title. A lot of the “chefs” I know are self proclaimed at best. I agree that culinary school isn’t for everyone, let alone kitchens in general, it taught me a lot more than just cooking. People skills leadership, and ethics. Went to my community college which has an impressive culinary school. Some of the high end schools can be astronomical in cost, I felt this particular program was reasonable for what you get from it.
My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!
Man I just did this. Fermented for two weeks and made the sauce last night. It was so damn good. Thanks for the help. Kept my sauce traditional with just 1 cup of white vinegar and teaspoon of salt. That's it. Amazing.
You probably won’t see this but I thank you so much for your comment about using the title CHEF. My husband was a chef and for 30 years I saw him work so hard never missing a day of work. He worked 18 hour days, blood, sweat and tears, and was loved by his cooks. The term chef is used too loosely and the title should be reserved for those who have earned it. Thank you for pointing that out and showing such respect for the profession. Clearly, you know what it takes to get there.
Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!
I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.
This video is how I found you and I've gotta say, I've been looking for quality hot sauce and failed to find something I really like, until I learned from you how to make it myself. Big thanks!
I finally did it. I used your recipe and tweaked it to make a sauce of my own and it tastes fantastic! Kindest regards from myself and my Tabascouille sauce. R.M. Quebec, Canada
You have this power of making me feel like I have been a lazy pos all my life and making me run to the store to do this right now (i love you for that)
Dude, I love your videos. I made this recipe once 2 years ago It was so good. Now I did it again though this time I used garlic confit and the olive oil of it and after I strained that luxious Hell Jucie I took the leftover pulp and dried it. It became the freaking BEST chilli powder I have ever tasted. I sprinkled it on top of frijoles refritos, nacho cheese, eggs, even make mayo with it or pasta sauces, risottos and it pairs really well with eastern foods as well. DUUUUDE....TRY IT ! Also I use the brine on salads when I don't wanna use oil.
I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.
Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.
Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).
I like to add Garlic and Onion to the Chilis when I ferment them. Takes the sauce to a completely different level IMO. I literally just finished making a batch today with 2 types of Habanero, 2 types of Jalapeno, Trinidad Scorpions, Peach Bhut Jolokias and Carolina Reapers. I plan on fermenting it for at least 6 weeks. All the batches I made last year lasted the entire year refrigerated without any added preservatives except the salt. Lastly Don't forget to burp your hot sauce daily. If you don't it can build up pressure and bust the jar or can spray out when you do open it and when dealing with hot sauce not a good idea. Especially if you store it on a shelf at eye level and just burp them in place like I do.
@@NonusGra I use the "Wide Mouth" canning jars while fermenting. After I blend the ingredients and will transfer into an "alcohol" like bottle after. You can use the metal rings/discs that come with canning jars or use the plastic ones. It won't matter. Key is to have a lid that holds the pressure in and can be released while fermenting. After it can be stored in any container you like.
Hey man love your channel! This is the first thing I've actually tried making on my own from your videos...and the sauce is amazing! Great content. Keep it up!
I'm a senior cook (lead cook) at a university & I like your view on being called a chef. I'd always say, "no, I am not a Chef. I am a cook, I hadn't earned that title. There's a difference between the two..."
@KHABIB TIME!!! You guys should realize that the use of "Ok boomer" here is not the same as the origin of this meme, it was use here as the word OLD whether you are a boomer or not. Also older generations can mock or look down on younger generation and it's alright they are old and grumpy but when it is the opposite then it is disrespect. Everyone from the little kid to the old grandma deserve the same minimum respect. Being rebellious against elders and criticizing them is not disrespectful.
I recently found out that you can just snap the stem off the pepper. It's faster than cutting and no waste. Just grab it and "bend" it to the side. Worked on every pepper so far!
I tired this recipe but my sauce started to separate within hours. I think it’s because my blender isn’t that powerful, so I’m running to get some xanthan gum asap. Update: Xanthan gum rescued my first ever sauce!
I came from the coffee videos, stayed for the jokes and metric system lmao. And the fact that your content are mostly doable as a weekend project for me is very interesting.
Great vid. Love the Q&A. Culinary school is absolutely NOT necessary. Some of the best “culinarians” I’ve come across have minimal formal training, and some of the “most educated” are terrible in the real world. It does come Down to your personal passion and drive though. As you said repetition. You gotta put the time in to learn, research and try again to make it better best time. Love your vids, keep it up.
i more than doubled the garlic (some went into the ferment while the rest were fried up as in the video). also added 5-6 tablespoons of sugar when blending at the end, one TBsp at a time till i got the right balance of sour/salt/sweet.
Hi, I also did that and is pretty tasty, did you tried also to add fried garlic while blending? I am curious if that would be good or bad to storage the sauce.
I just finished my first batch. Omg. Its 🔥🔥 literally and figuratively. I missed the part about using "half" the garlic oil. Only used 2 tablespoons. Still super good tho! Thx for the video. I cant wait to do it again
I agree with you, I am totally self taught for cooking. Have been cooking for about 40+ years now. Still only doing it at home, but I have working on getting it more out of the house. Started a youtube channel showing people how to cook, some of the cooking is really basic. How to make pasta, and the like. Thank you again for what you do.
I'm an absolute chili head, so of course last Christmas my girlfriend got me a fermentation kit and I have made many, many hot sauces since then. Fresno toasted garlic following your recipe, thai chili pineapple, habanero serrano garlic, jalapeno ginger pineapple black pepper, and scotch bonnet shallot clove with toasted garlic and onion. That last one in particular came out absolutely amazing and adding a whole fried onion seriously cut the heat of those scotch bonnets. Gotta find a source of ghost chilis to make something REALLY crazy.
Would you be willing to share any of your recipes with me? Just for fun--nothing commercial. I have made a handful of hot sauces and they are edible, but nothing incredible. Let me know!
My neighbor gives me a ton of fresh jalapeños from his garden every year, I’m about to make a ton of sauce this year with them and surprise him with his own bottle of it. Thanks for the info!!
Joshua this is just what I've been looking for to up my pepper sauce game! I followed this one to the letter - fermented Red Fresno's for 12 days and made the sauce today. Outstanding! I wanted to make it exactly like your recipe so when I tweak it I'll know if I'm too far off the path. Good comparison for me as I had made hot sauce using Red Fresno last month. I can clearly taste the difference with the "aged" peppers. Thanks for this one!!
Finally got around to trying this recipe granted I used the peppers from my garden. Red Caribbeans fire in a basket Serranos and a couple very very hot bananas. Fuckin delicious and hot 🔥 as hell can't wait for my Carolinas to rippen
Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.
I'm a Vitamix lover even though I've never owned one. Stood next to the display for almost 4 years and how to make everything. So glad you got one! You can make hot food and cold food
I agree - I am in the uk and still love Josh but do not make any of the stuff he makes these days. He got me into fermenting with fermentation Friday and he said back then 'this is how I be' = no longer sadly.
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill
Agree. His videos these days are way too much to watch/re watch
@@lthachthao theyre like skits
He's a good cook, but IMO he's gone from kind of funny, to not too annoying, to unbearable. His newer videos are unwatchable to me.
I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.
Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids
Nice voice
Sense of humor
Stuff you can recreate
Metric units
Lofi background music
Hot sauce
B-Roll
This is perfection, wish I had found you earlier
Everyone puts their best foot forward in production..... His best foot is quite saintly however, his worst foot has got to be quite decent too :)
Doesn’t matter what foot you put forward if your terrible with both
You’re creepy.
TheLuckySpades wow this guy is 3 in 1
Yes. Metric units!
I wish fermentation Fridays made a comeback.
Seriously, we need a comeback
Been asking for the return of fermentation fridays for about a year now. Tis a tragedy we don’t have it anymore :(
He doesn’t care about his fans. He hates us with all his heart. I just wonder why???
@@GreatwhiteShark88 bro thats Indian parent level emotional blackmailing 😂
Miss this style of video. Its just not the same channel anymore.
i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe
The dumb edits with digital efffects are corny as hell.
Every good UA-camr eventually turns into a bad Hollywood filmmaker.
True, he went full UA-cam, 50 way to do this, 50 ways to do that....
Binging his old videos because I hate his new style
I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.
have you figured how long can it stay in the fridge?
Hi! I love your videos. I'm swedish so i REALLY appreciate that you also measures in grams, kilos and ml. Thanks! 😃
VisslarenFrank tjenare, det tycker jag också!
Same here! Love it 🍗
I'm not Swedish but I also appreciate it
I agree. It's a very underestimated fact.
Håller med
Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!
you should check out binging with babbish. they collabed once i forgot for what video but it is still vey great
Nestor Loyola just did. Seems pretty cool too. Thanks.
I'd reccomend Alex.I think he used to be called alex french guy cooking.
Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the UA-cam game works.
Boi guess what! Look at his subs
This guy is a mix of Binging with Babish, Michael Reeves, and Brad Leone.
Holy fucking shit we watch the same exact things
Why... Is that so accurate? 😂 😂
@@knb9342
...
The Reeves comparison is way too on point.
Mind = Blown
This comment and the reply about Cody's Lab is exactly what I was thinking as I watched this.
Yeah
What they don't teach you in culinary school is how hard working in a kitchen is. You have to love it to make a career out of it.
I mean it should be a given really. Its not hard to think how insane a busy kitchen would be. I love cooking but i would never be a chef.
@@16xthedetail76 Same here.
First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.
"Its hot to me because I'm white" I watch you for your content but you got jokes too 10/10 from me
lol
My sister says that I'm so white that I think white bread is spicy.
Thats not quite true, but my tongue is delicate to spiciness.
Iol I won’t say that to white folks living in the south, especially Louisiana
racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers
stop making everything about race, it's not good for multi-racial societies
@@monsterpoo stereotypes are sterotypes. They're meant to be exaggerated. Anybody that takes them seriously is an idiot.
I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on UA-cam.
Wow, an extra 100k in a month
Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers
And now he has 508k
Safa Bishara 605 now
myyster Jesus fucking Christ .
He is a beast.
You’re the chef of this channel PERIOD
That is super true.
Well duh he owns it
Really.
Who would’ve thought?
WOAHHH I NEVER WOULD’VE GUESSED, THATS CRAZY.
I just came here cause I wanted to make hot sauce but found an inspiring, well scripted and edited video. That's a sub and a thank you sir.
People a year ago;
"This channel is going to blow up"
People now;
"2.2mil? FINALLY!!!"
But for real man congrats, your channel so obviously deserves to be more popular.
4.2ml now
@@Mason_Malakai_Lerouxgod damn, 4.63 now. 400k subs in 60 days.
We were here 3 years ago, and still at 8.83 subs
Me: *puts my third fermented ghost pepper chili sauce on my shelf*
_camera zoom out_
*_Reveals entire room filled with hot sauce_*
Love my bhut jalokia..
If I make hot sauce it's frikkin HOT..I use ghost peppers.
Not bottles, either; the room is literally flooded to the waist with hot sauce.
Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.
I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.
"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!
Norman Galimski real recognize real. 💯❤️
After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.
Dang, thanks for this. I was wondering what to do with it, I didn't want to throw away that goodness!
Did this so fire thank you for recommending that awesomeness
Yep - I blended the pulp with more brine and vinegar and bottled that too. And bottled the brine. I will never waste any part of a fermented sauce.
That's such a great idea! 🤯
Hell yeah!!! 👍
I just made tried this after fermenting for a little over 2 weeks and this was FIRE! thank you so much from a person who moved out of the US to a place where there is no hot sauce.
You, good sir, are an absolute legend! Thanks for all your hard work and dedication to the channel and your subscribers/fans.
*23????*
JUST A YEAR OLDER THAN ME?? and a chief cook in a restaurant???!!!!
```*sobs in my bed*```
Don't compare yourself to others. Cause you'll always find someone better than you in anything you do.
@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.
first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed
a thread roasting me nice
@@rituales nah giving some motivation my dude
I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it
I mean to be fair you know what's in any food. Sure, you might have to read, but it's not like we're all walking around eating mystery foods
Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.
I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!
I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce.
Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil.
I feel like the garlic oil emulsion really takes the flavor up a notch.
Though i made one crucial mistake.... I didn't make enough of it xD
Thanks for the recipe!
I made it and I have to say, that tegular hot sauce is a lot better, than this fermented garbage juice. I you want a good fermented food, make kimchi.
@@Johnny76624 I made it (love to your mom) and I concur it is very overrated.
This sauce made my whole summer! I made it with garden-grown Hungarian Wax peppers, and boy, oh boy, did it turn out great! Thank you so much for the recipe for both the sauce and the chicken wings. This video is pure gold! I miss this kind of format in your videos-way better than the new ones.
holy shit, you're 23. Dude you'll be huge in the future, that's for sure.
Keep it up sir! you're one of my youtube favs atm ^^
you predicted the future man
@@MultiDayaan lol
whatttttttttttttttttttttttttt
Dude, right! Josh is going nowhere but up with his craft. He's amazing!
Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!
"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work.
~a fan from India
I have made this recipe 4 times now, each time fermenting a little longer. The last batch was fermented for 44 days and it was the best so far! This is a great, great recipe - so good
44 days?! Wow... I've just put mine in the brine so we'll see how long my patience lasts 😂 Also how tightly do I need to close the jar? Right now it's just loosely covered with the lid..
@@hziebicki I did it that way for a while and the only problem is that sometimes you will see some mold - I got some of those "burp lids" from Amazon and then you can tighten them all the way down and it is better. After a month there will still be some mold but carefully remove it and you will be fine as long as the peppers were under the waterline
@@pastorivanyoder Uhhh that's not how mold works, there's far more mold than just what you can see.
Props on staying humble with the chef title. A lot of the “chefs” I know are self proclaimed at best. I agree that culinary school isn’t for everyone, let alone kitchens in general, it taught me a lot more than just cooking. People skills leadership, and ethics. Went to my community college which has an impressive culinary school. Some of the high end schools can be astronomical in cost, I felt this particular program was reasonable for what you get from it.
This might be the one thing pushing me towards starting lacto-fermentation! Thanks again for another great Fermentation Friday!
I really enjoy your videos. Keep it up man. Best regards from Germany
My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!
How did it go? What did you use? I might be addicted now, I made one batch and it was delicious so now I need to try again lol
@@dualitylmd5188 it was shit he never even replied 😂
I wonder how it turned out
Turns out you need a very powerful blender, which I had not had at the time. Mine was more of a smooth salsa, but he loved the flavor!
@@MadameTeqi that's great
Man I just did this. Fermented for two weeks and made the sauce last night. It was so damn good. Thanks for the help. Kept my sauce traditional with just 1 cup of white vinegar and teaspoon of salt. That's it. Amazing.
What type of chili’s did you use?
At this point I've done it with a bunch of different types. Scotch Bonnets, Ghosts, Scorpions, and a bunch of others. It's good for any kind.
Do you need to burp the jar, to release gas in those two weeks?
@@liltd87Yes.
Thank you for sharing this recipe! I made my own fermented hot sauce and it’s super spicy, love it so much. More power to your channel!
One more fermented food I want to try! You're turning some of us into fermentation addicts! Not that that's a bad thing.
Congrats on the Vita-Mix 👏
you are 23 and i'm double your age but I'm learning croissant etc from you.. thank you Josh
Whaaat!? You’re 23!!!??? Proud of you man for where you are right now !
You probably won’t see this but I thank you so much for your comment about using the title CHEF. My husband was a chef and for 30 years I saw him work so hard never missing a day of work. He worked 18 hour days, blood, sweat and tears, and was loved by his cooks. The term chef is used too loosely and the title should be reserved for those who have earned it. Thank you for pointing that out and showing such respect for the profession. Clearly, you know what it takes to get there.
Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!
I legit thought I was watching CodysLab for a second lol
It is, but it's called CodysKitchen.
Everyone watches the same channels
Isn't he Mormon
Best comment^^^
ricky dona I’ve been watching his videos for a week trying to figure out who he looks like and this is FINALLY the answer I was looking for 😂
I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.
Bro, we get it, you can’t cook. Relax.
I just made a bottle of this using peppers from my garden. Really good👍👍
Sir I must say your teaching will be for all people and generations to come!
Fill the plastic bag with brine so if springs a leak it won’t ruin the brine! 😀
great idea :)
This video is how I found you and I've gotta say, I've been looking for quality hot sauce and failed to find something I really like, until I learned from you how to make it myself. Big thanks!
I finally did it. I used your recipe and tweaked it to make a sauce of my own and it tastes fantastic!
Kindest regards from myself and my Tabascouille sauce.
R.M. Quebec, Canada
You have this power of making me feel like I have been a lazy pos all my life and making me run to the store to do this right now (i love you for that)
Your voice is so calming
When I realized it was Friday I was so excited for Fermentation Friday
Mikayla Arntz yesss fermentation Friday is IN :)
Peter McKinnon, huh? That would explain the B-roll affection.
Jakub Krumpoch that’s what I was thinking, it was either Peter McKinnon or casey neistat
Dude, I love your videos. I made this recipe once 2 years ago It was so good. Now I did it again though this time I used garlic confit and the olive oil of it and after I strained that luxious Hell Jucie I took the leftover pulp and dried it. It became the freaking BEST chilli powder I have ever tasted. I sprinkled it on top of frijoles refritos, nacho cheese, eggs, even make mayo with it or pasta sauces, risottos and it pairs really well with eastern foods as well. DUUUUDE....TRY IT ! Also I use the brine on salads when I don't wanna use oil.
can you tell me how you dried the leftover pulp please. thank you in advance
I used this recipe with purple cayenne peppers. It turned out so delicious. But my God is it SPICY
I am glad you made this because there is no sugar in this. so I am glad you did.
I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.
Is this a proven method ?
Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.
Used to work in a bar as a work to order cook. Baking takes too much time unless you’re making them in bulk.
If i wanted to add the taste of mango should i age it with it?
Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).
Please let me know if this works well for you ^^^
@@gabrielp1306 i already stated fermenting the peppers so ill try it in the blender ill let you know if it works
@@colebenefield2533 how was it?
so charismatic! Hope your channel blows up like it should!
Slowly but surely Josh became my favorit cooking channel on youtube. Coming from a cook to cook 😉 Keep up the good work
Love ya, Josh. Gifted chef and you’re unabashed with showing your personality in your videos.
I like to add Garlic and Onion to the Chilis when I ferment them. Takes the sauce to a completely different level IMO. I literally just finished making a batch today with 2 types of Habanero, 2 types of Jalapeno, Trinidad Scorpions, Peach Bhut Jolokias and Carolina Reapers. I plan on fermenting it for at least 6 weeks.
All the batches I made last year lasted the entire year refrigerated without any added preservatives except the salt.
Lastly Don't forget to burp your hot sauce daily. If you don't it can build up pressure and bust the jar or can spray out when you do open it and when dealing with hot sauce not a good idea. Especially if you store it on a shelf at eye level and just burp them in place like I do.
Yes, that's what I said when I saw him frying the garlic. I'm trying to grow chilis this year. Can't wait to harvest, ferment and make hot sauce.
You mean to open container with hot sauce when stored in the fridge? For non english speakers its not that clear :D
@@NonusGra Open the Hot Sauce while fermenting to release gas. After fermenting is done just refrigerate and use.
@@scbastve69 Thanks! Do you think i can use metal covers for bottles like on alcohol? Or they have to be plastic?
@@NonusGra I use the "Wide Mouth" canning jars while fermenting. After I blend the ingredients and will transfer into an "alcohol" like bottle after. You can use the metal rings/discs that come with canning jars or use the plastic ones. It won't matter. Key is to have a lid that holds the pressure in and can be released while fermenting. After it can be stored in any container you like.
I’ve watched this video like 5 times. Finally pulling the triggers. Going into day 4 of ferment
It turned out great!
nice! Mine turned out good too. Did you have issues with it separating after a day in the fridge?
Your comment about the traffic made me think of the Blues Brothers. "How often does the train come by"? "So often you don't hear it".
My first introduction to Joshy way back when! So proud to see how much you've grown 😊😊
Just finished making this after 6 days of fermentation. My son loves it. Thank you.
Hey man love your channel! This is the first thing I've actually tried making on my own from your videos...and the sauce is amazing! Great content. Keep it up!
The premature flexing of the blender had me weak for some reason 😂
I'm a senior cook (lead cook) at a university & I like your view on being called a chef. I'd always say, "no, I am not a Chef. I am a cook, I hadn't earned that title. There's a difference between the two..."
im glad i found this, cause im getting a bunch of peppers growing
I have never watched a more satisfying how to video in my life bro your explanation was pure gold .. bravo sir bravo 👏👏😂😂
Really miss these kind of laid back and real videos. Not the "I am an influencer" type of videos of recent
Agreed
You're 23?!?!??!??! Damn, I'm old ._.
“Ok boomer”
@KHABIB TIME!!! You guys should realize that the use of "Ok boomer" here is not the same as the origin of this meme, it was use here as the word OLD whether you are a boomer or not.
Also older generations can mock or look down on younger generation and it's alright they are old and grumpy but when it is the opposite then it is disrespect. Everyone from the little kid to the old grandma deserve the same minimum respect. Being rebellious against elders and criticizing them is not disrespectful.
Nice recipe! How long would this sauce last if opened/unopened? Thanks
I recently found out that you can just snap the stem off the pepper. It's faster than cutting and no waste. Just grab it and "bend" it to the side. Worked on every pepper so far!
I was already in love with this man, and then I realized he uploaded a video on hot sauce...PLEASE NEVER STOP
Loving the metric, thanks! Definitely trying this sauce when my chilies have grown. Nice.
I tired this recipe but my sauce started to separate within hours. I think it’s because my blender isn’t that powerful, so I’m running to get some xanthan gum asap.
Update: Xanthan gum rescued my first ever sauce!
ua-cam.com/video/0OtfMfv0uno/v-deo.html
you can also just shake it up before using--no biggie!
Hi! Could you please share the proportion of xanthan gum you used to fix it?
I came from the coffee videos, stayed for the jokes and metric system lmao.
And the fact that your content are mostly doable as a weekend project for me is very interesting.
I watched a Music Video called Hot Sauce about 90 times and now UA-cam is recommending me this video now.
nct dream?????
Great vid. Love the Q&A. Culinary school is absolutely NOT necessary. Some of the best “culinarians” I’ve come across have minimal formal training, and some of the “most educated” are terrible in the real world. It does come
Down to your personal passion and drive though. As you said repetition. You gotta put the time in to learn, research and try again to make it better best time. Love your vids, keep it up.
Would fermenting any longer than the two weeks be beneficial? Tabasco ages their pepper mash for years in whiskey barrels to some effect
I grow scotch bonnet, habanero, ghost and just started a few reaper plants.
never made a sauce, it is time!!!
Sooo how’d it turn out?
did I miss it - you're not worried about the mason jar exploding? I'd recommend a vapor lock. Sauce looked amazing!!
The fermentation looks good.
i more than doubled the garlic (some went into the ferment while the rest were fried up as in the video). also added 5-6 tablespoons of sugar when blending at the end, one TBsp at a time till i got the right balance of sour/salt/sweet.
Hi, I also did that and is pretty tasty, did you tried also to add fried garlic while blending? I am curious if that would be good or bad to storage the sauce.
Joshua... Does this hot sauce has an expiration date or I can just keep it in the fridge as long as I want?
I just finished my first batch. Omg. Its 🔥🔥 literally and figuratively. I missed the part about using "half" the garlic oil. Only used 2 tablespoons. Still super good tho! Thx for the video. I cant wait to do it again
I'm growing my own peppers so I hope to make this sauce! Yours looks so good!
I agree with you, I am totally self taught for cooking. Have been cooking for about 40+ years now. Still only doing it at home, but I have working on getting it more out of the house. Started a youtube channel showing people how to cook, some of the cooking is really basic. How to make pasta, and the like. Thank you again for what you do.
I made a pretty awesome sauce by following these instructions, next time I might try jalapeño.
I'm an absolute chili head, so of course last Christmas my girlfriend got me a fermentation kit and I have made many, many hot sauces since then. Fresno toasted garlic following your recipe, thai chili pineapple, habanero serrano garlic, jalapeno ginger pineapple black pepper, and scotch bonnet shallot clove with toasted garlic and onion. That last one in particular came out absolutely amazing and adding a whole fried onion seriously cut the heat of those scotch bonnets. Gotta find a source of ghost chilis to make something REALLY crazy.
Would you be willing to share any of your recipes with me? Just for fun--nothing commercial. I have made a handful of hot sauces and they are edible, but nothing incredible. Let me know!
@@3chrizzl unfortunately I never write anything down, I just fly by the seat of my pants and throw together stuff that sounds tasty lol
you should check out ChiliChump, he goes in-depth into how to make fermented hot sauces.
chillichump is best!
Or read a book
@@clinthuff9868 yeah... nah...
Yeah he also suggests fermenting for at least a month.
Ugur Senturk chilli chump is the dogs bollocks 👏🏾
Do i need to seal the fermentation jar o close it losely?
For how long can i keep the sauce?
ua-cam.com/video/0OtfMfv0uno/v-deo.html
Dont seal it but do cover it. Its releasing gas during the process.
Key information that this channel is missing. Check out Chillichump on YT.
My neighbor gives me a ton of fresh jalapeños from his garden every year, I’m about to make a ton of sauce this year with them and surprise him with his own bottle of it. Thanks for the info!!
I just got an ad break before the B roll dropped! HERESY!!!!
Joshua this is just what I've been looking for to up my pepper sauce game! I followed this one to the letter - fermented Red Fresno's for 12 days and made the sauce today. Outstanding! I wanted to make it exactly like your recipe so when I tweak it I'll know if I'm too far off the path. Good comparison for me as I had made hot sauce using Red Fresno last month. I can clearly taste the difference with the "aged" peppers. Thanks for this one!!
Finally got around to trying this recipe granted I used the peppers from my garden. Red Caribbeans fire in a basket Serranos and a couple very very hot bananas. Fuckin delicious and hot 🔥 as hell can't wait for my Carolinas to rippen
Hi, thanks for all the fermentation info. I’m wondering how long this lasts in the fridge? As long as Chiluba or something like that?
Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.
I'm a Vitamix lover even though I've never owned one. Stood next to the display for almost 4 years and how to make everything. So glad you got one! You can make hot food and cold food
Back when Josh made stuff that an average Joe could actually make
I agree - I am in the uk and still love Josh but do not make any of the stuff he makes these days. He got me into fermenting with fermentation Friday and he said back then 'this is how I be' = no longer sadly.