Fresno Hot Sauce Recipe With BIG Flavor
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- Опубліковано 8 чер 2024
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In this video, we're making a simple Fresno pepper hot sauce from scratch! This hot sauce recipe is incredibly flavorful, while only using a few simple ingredients. The star of the show is the Fresno pepper, a red ripe chili popular in Fresno, CA, and perfect for hot sauce making. While you can use red jalapeños as an alternative, they are harder to find. Hope you enjoy!
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Hot sauce making products (affiliate links):
Hot sauce bottles:
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Mini funnels:
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High-powered blender:
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Timestamps:
0:00 About our Fresno hot sauce
1:14 Ingredients
2:07 Making the sauce
4:27 Blending and tasting
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#hotsauce #spicy #recipe - Навчання та стиль
finally, a man that understands its about the flavours as much as it is about the heat
Hello from Fresno, California! My hometown and the birthplace of Fresno peppers! Great hot sauce creation.
Hello there! They’re great peppers, maybe one day we’ll visit Fresno. Cheers
I’ve started to do a 2-stage hand washing process after handling peppers; a good scrubbing of vegetable oil and then soap. As best as I can tell (I do rub my eyes a lot), this removes any capsaicin on the ol’ fingers.
Fresnos are a great pepper for hot sauce and this is an inspiration because I want to get my hands on sone Fresnos now! Sadly, the grocery store where I use to buy them no longer carries them. So I’m going to have to grow them next year.
That’s the best way to get your hands on any pepper :). Hope you enjoy it when the time comes!
@4:08 everyday at my moms house growing up 😂😂
I follow you since France, and i love your videos ! I’m crazy fan of peppers too, unfortunatly, your book isn’t in french :( . Continues to do your good work bro ✌️👊 🌶️
Sorry it is English only - but thanks for your support and watching our videos. Cheers!
I think Fresno’s are one of the most underrated peppers out there.
If I can find some Fresno's I'll make some! Thanks for sharing!
Great! Hope you can find them, enjoy
Well I know what I'm growing next year. Thank ya
Sounds very good, charring the vegetables does provide a whole other dimension of flavors. I can recommend blending fermented peppers with charred or roasted ingredients, it's a fantastic combination.
I won't go any other way than fermented!
That sounds amazing / we have some mash left from this season, I’ll give it a shot!
Awesome😊
I just started a fermented Fresno hot sauce, I also add fresh garlic and cilantro. When it is fully fermented I drain it and add back 1 cup of the brine and 1 cup white vinegar. I like to blend and leave the solids in it.
Geeky goodness!
I just picked a batch of Big Jim peppers and added a few small jalapeño M. Didn’t want to wait to ferment so I used them in this recipe. Blackening them in the saucepan gives them an incredible flavor, I also only had a shallot which added some needed sweetness. One of the best hot-sauce recipes I’ve ever made. Thanks, this one’s a keeper!
Looks incredible
Our latest batch lasted about a week 😆
I’ll add some Chile de Arbol to amp up the heat.
That beard is looking Hollywood, my man. Excited to see a new video.
This recipe looks soo good!
Always enjoy your videos. Gives me new ideas in doing salsa
Will def add this in my garden next season! I’ve tried two of your sauces recipes with great success. Thx for sharing
Sounds great! Can’t wait for next season 🌶️
i made this after watching about 20 vids. very happy with the results! ty
I won 1st Place best in class at the L.A. County fair for my hot sauce so PLEASE believe me when I tell you that fermenting the peppers/onions/carrots/etc is absolutely critical if you want to attain optimum results. Any non-fermented recipe will improve with fermentation, anyone who suggests that it's optional clearly hasn't done fermentation. It's not that hard and the flavor improves tremendously!!
Very nice - how long do you usually ferment?
I ferment hot sauce from the garden. A general recipe (LOTS of wiggle room, have fun) is (all by weight)
75% peppers, 15% onion, 9% carrot, 1% garlic. Blitz to smoothe, add 5% of total veg mass in salt and let ferment, typically 1-4 weeks. Bottle and serve. It tastes vastly different depending on the pepper bill but is a fun recipe
Sounds perfect - very similar to what we have in the fridge from this year. Perfect on its own, or blended into other sauces/foods
@@PepperGeek I love to use it on food. Most of the ethnic places around don't trust the genPop to handle their spice and make it much milder than I prefer. Dose in a little fermented pepper sauce and there you go!
That looks amazing and I love the way you (unlike most chefs) let the ingredients cool down before putting it in a plastic blender so that the plastic doesn’t release any toxins and make the flavors dull. My only tip is to just cot of the top of the pepper and then use a peeler to get in the gut of the pepper and remove the seed, it will save you time and your hands won’t be burned.
That's a great idea, thanks for sharing
A: They put hot ingredients in a blender immediately because constantly going up and down with temperatures isn't a good idea for food safety although its less of an issue when working with vegetables that incorporate a fair amount of acidity to keep the product shelf stable and prevent consumers from getting botulism. B: The plastic that blender manufacturers make are food grade and should handle hot/cold foods that have little to no effect on the taste. If they really contained toxins they would've already been sued out of existence a long time ago. The more you know... 🎉
Just found your seed store recommendations and well there goes all my money 😂 FR TY tho im ab to NERD OUT!!!
Beautiful looking sauce, Id love to make it myself. Makes me wonder how other sauces like Franks Red Hot cayenne pepper sauce, or Tabasco can have such a bold flavor, and such a thin/liquid constitution. Any thoughts? Thanks for the vid!
My only advice would be to use an oil with a higher smoking point than Olive oil when charring the veggies such as Avocado oil.
Yep - definitely a good idea.
Hi great sauce recipie how long does it keep for and does it have to stay refrigerated cheers and merry Xmas .
Thanks! It should keep for at least 2-3 months in the fridge. We don’t recommend keeping sauces at room temp unless you’re properly sealing them and testing pH. Merry Christmas!
@@PepperGeek Cheers mate thanks for the reply👍
Have you ever ordered seeds from Pepper Joe?
How long will a hot sauce like this stay good for?
In the fridge we usually get a few months out of the sauces (if we don’t eat them first). Wouldn’t recommend keeping this at room temp
Would it be similar if I replace all those fresnos with one Carolina reaper?
Cider vinegar?
Definitely an option to swap it
I think I'm going to make this except I'm going to cook it on my smoker instead of the stove. Add a little smokey flavor and not choke the wife and kids with the vaporized spice lol 😂
Definitely a good idea. May not need to use smoked paprika if you’re smoking everything too! Hope it comes out good.
@@PepperGeek this is the first year I'll be planting more than a couple of types of peppers and I'm excited to try making my own sauces