Making TX Sriracha Hot Sauce in the New Kitchen
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- Опубліковано 14 гру 2021
- In this episode John shows you how to make the perfect Texas Sriracha Sauce in our new kitchen
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Check out our website: www.atxhotsauce.com
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#hotsauce #salsa #johnmcclellan #howtomakehotsauce - Розваги
Awesome sauces John thanks for sharing!
Thanks for all the tutorials. Love watching your videos.
Thanks for watching!
The Texas Sriracha is our favorite!!! Your new kitchen looks great.
It's so good!
My dream setup. Very nice.
You and me both!
Heeey, finally this delicious recipe!!!
Hope you like it!
Nice new kitchen! I’m quite jealous of the bottler. Thanks for all the tips
You are welcome
Great video!
Glad you enjoyed it
Beautiful looking kitchen my man 👌🍻
Thanks!
Dude, love, love your new kitchen. Someday we will hopefully get to the same awesome level as you. Love your channel, from all of us at Froggy's Kitchen. Congrats.
Thanks so much!
Hi, can I ask where you got that immersion blender from?
Hello cuz! Great content! If the bottles are too hot when capping, try some thin cotton gloves under your vinyl gloves. Old bbq trick. Are you a member of Clan MacLellan?
There can be only ONE! :-)
What a difference your new kitchen makes for production! Love the setup! I'm fermenting my 4th batch of hot sauce. This one is a blueberry, apple, Carolina Reaper sauce. I'm a month into at least a two-month ferment and it's looking very nice and smells amazing! Everything I've learned to make fermented hot sauce was from your excellent videos.
I'm working to produce a label for my sauces now. That's probably the most difficult part of making the sauce because I want to have a unique label that I can use for all my sauces. I do have a question for you. Do you have include ingredients on your labels? I'm not planning to go into business with this but I want a good looking label for the bottles. Any other suggestions on label production that I can do myself and still have a quality label?
Thank you, and thank you for your excellent hot sauce videos!
Steve "The Deuce" Craddock. maker of The Deuce Juice hot sauces.
Thanks for the compliments! Here is the website i use for nutrition labels. www.recipal.com/
@@ATXHotSauce thank you very much! You have taught me everything I know and use t create fermented hot sauce. I wish you and your family a very blessed and Merry Christmas and a happy and healthy New Year!
Howdy, I love the channel.
Could you link the food-safe sanitizer you use? I remember you mentioning it in a previous video but I can't find it.
Star San
Does the Vitamix have a heating mechanism, or does it just heat up that much during the blending process?
Hey boss, can you tell me where you got the labeling and sauce filling machines pls?
I've had some eight week ferments have PHs in the mid- to high-2's. Is that a problem? I know you always shoot for the mid-3's in your videos. Thanks, love the channel!
calibrate your PH meter. that is ACIDIC!!
Could you post the link or model of your immersion blender?
www.amazon.com/gp/product/B001CDTMXK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Hi can you explain where do you place the container when fermenting? Does it need to be in a room with a certain temperature range ? Do you put it in the fridge?
In a cabinet is best.. room temp - 68-78 F… for a good fermentation
@@ATXHotSauce thank you
Hi I noticed you pasteurize at 160. I’ve always done 180 but would prefer do not heat so high.
Do you add Xanthan gum to thicken it?
yes.. a small amount
How long do you have to maintain 165 for the pasteurization?
About 2 mins
The only thing that immersion blender is missing is, "Binford" on the side of it
HAHAHAHA
Really cool process. What type of license do you need from the state/ health department to be in a facility like that?
Food enterprise and Food Manufacture licence. along with My licence (Food Manager) This is for Texas.. not sure in other areas
@@ATXHotSauce cool thank you. Love the vids
Have you worked with any superhots?
O YES!! check out our website. WWW.ATXHotsauce.com
Hi I’m new to the channel. Why do you ferment all your hot sauce?
Do you have any recipes that you don’t ferment? Thx
Fermentation adds acidity and shelf stability .. We believe that vinegar use for acidity masks the flavors of the peppers. we do use vinegar but only for flavor
Can you please give information on bottle filler and labeler? I’m disabled and I think these two items could benefit me greatly. Thank you for your time.
Hanchen Liquid Filling Machine Manual Bottle Filler 5-55ml SUS304 Bottling Machine for Water Oil Lipgloss Lotion Honey Cream CE Certificate - on amazon
@@ATXHotSauce Thank you. I appreciate you responding.
Love the videos, learned alot from this channel. Curious as to the dimensions for the labels? My wife got me a (early) Christmas gift, a label printer. Just not sure what a good size would be for 5 oz woozy bottles.
We use 3x4.5in labels and they fit our woozy bottles perfectly!
@@FatGuySkinnyWallet thank you so much!
3.25 x 5 for me.. :-)
@@ATXHotSauce awesome I can actually find that size on Amazon. Thanks for replying 😃
When you fill it all the way to the top, is that not more then 5 oz or 150 ml. Cause that bottle filling machine drops 50 ml per pull.
Probably a litte more than 5 oz but you want the bottles to be filled. you can adjust the machine to whatever you want per pull
Which Vitamix blender do you use. And, I saw a Ninja blender that does everything these do include heat up the sauce. Is there a reason you went with the Vitamix? I have a set of 6 flavors of hot sauce that have taken me a year to get just right. Like you I keep a book to track every little tweak. And where I can I have gotten a scale like yours and switched over to grams instead of cups, etc. for the sake of allowing me to scale up and keep the flavors the same. I have learned a ton from your videos even though I DO NOT use the fermentation process, I would put my sauces up against anyone's as far as complex-ed flavor profiles, and the uniqueness of each flavor. I have Pineapple jalapeño, Mango Habanero, Peach Reaper, Blueberry Ghost, Honey Habanero, and Sun-dried tomato Reaper. Of all the video, and reading I have done in the last 2 years of preparation, I have learned from you the most, minus the fermentation.
the Vitamix really is the only way to go! NO pulp leftover and it paturiszes the sauce.
@@ATXHotSauce So I have decided on the Vitamix already. But which model. I only saw two that heat up the sauce. And in your video in your new digs none of them looked like yours. Yours seemed to only have numbers on the dial.
I have a Ninja blender. It does okay but it’s really not as robust as a Vitamix.
How many bottles can be fill from that bucket ?
6 gallons will make about 130-145 bottles
Where are the shrink capsules from? Can you link to the vendor? The last order with Amazon half wouldn't even slide over the top of the bottle and had to be tossed.
www.amazon.com/gp/product/B08VS3CLRC/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Hope that helps
Are you checking the PH to prevent botchulism?
the lower the PH the higher the acidity.. this prevents bad things like mold or other bad bacteria from forming
@@ATXHotSauce Thanks
You didn't ever show us how to make it though. I was hoping for a recipe
Hi John.
Bought two bottles of this, one for me, the other as a gift. And I must say I’m sorry, it’s not my favorite.
It has it’s usefulness, but not a go-to sauce.
That being said, I need two more bottles of the Pineapple Habanero.