Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

I don't know, I really don't know what I'm doing. Let's look, today we're going to make some

fermented

hot

sauce

with black soap and it's just a little microbial process, you know, because the peppers have been picked but they're still, there's still a lot of things in there that are

alive

and doing weird things botulism Chris, this guy is botulism no one says botulism since 1920, that might not be true. I have some Fred's nose and some habaneros that I like. make a little mix because habaneros have a great flavor, they're not really very floral, but they can be super spicy, so I like to cut them with some Fresno's, we're working with chiles, you want to use them, well, you don't have any. to do what you want you must wear latex gloves planet because the chili gives you the pepper oils that stain your hands it gets in your eyes go to the bathroom you get in line a real world the problem there already happened before Whatever happened before, it's not good, so let's go get some gloves, okay Vinny, what I do is just trim the top, I mean, people you know, maybe you're wasting peppers, yada, yada , but I don't have that kind of time. that's enough, so now I'm going to cut off all the tops, remove the seeds, it's a little tedious, but you get a good yield, a couple of small seeds, no big deal, we're not going to go. to go crazy, but we take out all the tips, all the seeds, a little dry, the crackers, a couple of peppercorns mixed in, four cardamom pods, we could use five, if you want a little big, we'll use just a pinch of that Marasco beer. okay and then the garlic Vinny always crushes the garlic, we'll use six tablespoons of regular sea salt and then we'll do the same with the sugar, now I'll add two quarts of water.

I like to add just a little bit. a little bit first, okay, give it a little shake, you know, dissolve everything in them a little bit, you know, make it a little nice, you know, oh yeah, a little pro move, right, we learned this from the mistakes, you put in the peppers first and then your water in case your containers are too small, don't lose everything, you know, what I'm saying, so we'll put these bad boys in there, that will measure the water, now Chris, you know the percentages, we'll give it to This is a good shake, okay, we'll let it sit.

It's very important what to do here, so it's fermenting, so it's going to release gas and pressure, so if you left this closed for a week and a half, I mean, this has a lot of things that could explode. What you have to do every day is they call it burping and what you do is you just let the gas out. When you open it, all the bubbles will rise and you will see that it is very active. Jesus, yeah, well, let it go because we'll be back in about a week and a half, you're ready, so, well, it was a little anticlimactic for the video, but yeah, they look good, you see all these little bubbles coming. up, that's a good sign that fermentation has started, so sometimes I like to do that, Vinnie.

I like to just go in there and massage them a little bit, open them up, break them up because they're still pretty firm, I mean there's still peppers in there and that will release. a little bit of the pepper foam that's in there to help will get into the fermentation and really burn your nostrils a little bit, Vinnie, so we'll continue another week sometimes, if a little silky white film appears on the top, some people they think it's mold or it's bad, it's ruined, it's just a naturally occurring yeast, sometimes no one has gotten sick from that you might want to check that, okay, sorry Vinnie, so we left it, you'll shake it up a little and you will see all the bubbles coming out.

You're catching it on your HD camera Vinnie, we're going to give it a little burp, really, take a shot here, one shot, kill like Tom Berenger, oh, did you hear this could go on for a few more days, you know, given the holidays. season here Bon Appetit Oh God, you know 2016 is exhausting, we're going to have to shorten it a little bit, so the next step is what we're going to do is strain all the liquid and your net color is It's not that wonderful, well, we'll put all this in the blender and then we'll add a little bit of that, uh, that table Brian Oh God, these things you know Oh God Oh Vinny, so he didn't put that right, so that's enough.

I think Vinny, if we need more, add more, start this baby low, you ready for that turbocharger, that's what Vinnie is, look at that pretty color, look at that color, baby, vibrant, shine in the dark. Smooth but not too watery consistency. I've done this a couple of times. I like it. You know, I've never really measured how much brine you put in it. There's somewhere around it like a cup or something. I smell half of it on the floor, you better add less, mix and find out you need more, just once you add it you can't quite get it back, so next step I have these very cute little bottles here, you put your hot

sauce

there, beautiful. color, it's great for anything, put it on eggs, put it on a pizza and put it on making tacos, but whenever you want, a great little gift, give this as someone will give the hero homemade hot sauce, whatever's left, he'll I store in glass jars. right in the refrigerator and just fill the bottles when you need it now we have all this really is the color is fantastic look at the color baby Hey look at that color beautiful color look at that color isn't that wonderful the color is fantastic and I call it table Brian and I put it in a little dizzy bottle like this and sometimes you put that on the table little pop pop put that in your chicken in your salad or whatever my retirement plan is open a table Brian company so that's what you look at , no waste, absolutely no waste, hey Emile, let's get someone who knows something about hot sauce to try one of these folks, nice little heat, it's Fresno and Oh, zing, oh, that's good, right?

They have a vinegary quality but you get them, yes, gasps, it's like putting soy sauce and hot sauce at the same time, yes, I get into that big you, the big you, oh that's fantastic, cheers, appetite, sit down, Vinny, that's all I have for you. friend Claire, do you want to try something, yes, try the table, Brian first, no, no, I haven't tried it, it's like it's salty, a little spicier, floral and no, spicy, habanero, crazy, we're not crazy, It was a bit, uh, well, Brian Oliver, everything. saying fried chicken sweat oh stop it garlic hibiscus yes business yes yes tingling and nostrils a little good we're also putting it in our mouths you know habanero yes that's because Vinny that's his Vinny rushed us in the fermentation Feeny has to go to Virginia to Christmas, so we had it ready.

I think so, everyone will get one in their stockings from him.