How To Ferment And Make Your Own Hot Sauce, Easily

Everyone has their own favorite hot

sauce

, everyone The main problem here is that you have to succumb to the hot

sauce

overlords, the manufacturer, but what if you're me? Hot sauce is great, but how can you improve the already delicious flavor of a pepper, that's me, so you know the answer is going to be 100 percent

ferment

ation. The best hot sauce

make

rs in the world typically age their peppers and what they're really trying to say is that they're

ferment

ing them and building up. all these extra delicious flavors that weren't there initially that really enhance the flavor of the pepper, it's not just a pepper anymore, now just

make

sure you watch this video until the end because there will be a hot sauce surprise and a Q&A, and so it will come, it will be at the end of this video where the exit usually is, but anyway, let's do this, now I know.

For people who may not know, fermenting these sounds sounds a little scary, but the reality is that it's SuperDuper easy. What you will need to do is make a brine, so to do this you will start with some type of pepper. I chose red Fresno chiles which are the perfect pepper for this sauce or you can use something like jalapenos herbs. We're going to start with a pound and a quarter or 540 grams of red Fresno chiles and we're just going to remove all the tips, mostly just the stem, and then we're going to cut them in half lengthwise.

I know this is going to clear up in the blender, so I'm not going to waste time with a bunch of little knife cuts, we're just going to chop them up and throw them in there, so basically all you're going to do is put in the chiles and a mason half gallon. jar and separately you're going to mix together 1 and 1/4 quarts or 1000 150 milliliters of filtered water ideally and 51 grams or 3 and a half tablespoons of fine sea salt, then just pour the brine into the jar on top of the vegetables. It should be enough to cover, weighing down the vegetables so they are submerged.

Find a way to make sure you keep them submerged under that brine. I use the small mold, I just pushed it down and filled it with water and that kept underneath, you know, whatever works, you can also use a plastic bag filled with water and then you'll just let it sit at room temperature for between five days and two weeks. Now you can notice that a white film appears on top of it. this is very different from mold this is actually called calm that's totally safe mold is fuzzy fuzzy is bad this is how you can tell the difference and that's literally all you have to do to ferment them just let them sit it's very low effort You will also notice that the brines start to turn cloudy, totally normal, don't worry now, once

your

peppers have reached the point where you think they are ready, it depends on

your

tastes, then you will strain them. a mesh strainer or a chinois reserving that girlfriend, don't throw it away and now is the perfect time to show off my new blender.

I'm the proud owner of a Vitamix, you know, this is, it's a live event, it's a big Well, we'll talk about weight, maybe the bending of the blender was a little premature because there are actually a few things we have to do first, So to make this chutney you will take 8 cloves of peeled garlic, cut into thin slices and put it in a small saucepan with 1/2 cup of neutral flavored oil like canola oil. Now toasting garlic is a very delicate process, it's very easy to go from delicious to absolutely horrible, so pay close attention, so on medium-low heat you'll be able to We're just going to cook this bad boy and let them lightly fry in that oil. until they start to brown, don't let them get too brown, just a little brown, you know, a little bit, a little bit, then we'll just strain it through a fine mesh strainer and reserve the oil and garlic separately, like this Now in a blender we will combine all the toasted garlic, just the fermented pepper, not the brine, half a cup plus 2 tablespoons or 150 milliliters of white vinegar and 3 tablespoons or 42 milliliters of pepper brine, then you will begin to blend that on high speed now, once it starts to get a little soft, you're going to add half the oil from the roasted garlic, so you get a little bit of roasted garlic oil action, you know, I'm saying and then a little bit of salt to taste and give it a flavor, you know, it needs more vinegar, it doesn't need more salt, ideally, this should be balanced at this point, but hey, maybe for your taste you want a little more salt and that's it, also, you can also pass this by a chinois or fine mesh strainer to make it even smoother and just chill it and put it in your refrigerator and you're done. you have hot sauce, you have your own lacto fermented hot sauce, it really is that easy, so I thought I would put my hot sauce to the test by making chicken wings, it sounds good, so to make that you will need two pounds or 1 kilo. of chicken wings 2 teaspoons or 10 grams of baking powder a little salt to taste mix everything in a bowl on a baking sheet lined with a rack and a pro tip place aluminum foil on the bottom, please will appreciate then you will just bake them at 425 degrees Fahrenheit or 218 degrees Celsius, that's right, I didn't forget about you for 30 to 40 minutes, now we won't sit around for that long, no, no, no, let's prepare them. our buffalo sauce now to make that you will need two and a half tablespoons or 35 grams of unsalted butter a quarter cup or 60 milliliters of hot sauce, you know, the one we made two splashes of Worcestershire sauce which is totally optional half a tablespoon or 10 grams of honey and a small pinch of salt to taste, then just bring them to a medium heat stirring frequently until it starts to boil, remove it from the heat and well, that's it, just make sure you're stirring, it seeded, it emulsified and well, that that's it, at that point I think you know what to do, take your cooked chicken wings, put them in a bowl, drizzle with all that buffalo sauce, mix it up and that's it, you can add a little more salt if you need it and that's wings chicken with our own spicy sauce.

You know you can have a very special level of ownership over that. Now I know I said there would be a special exit, but before we do it there is an important one. and that's welcome to Hot Wings, okay, I'm not going to do the whole trick first. Sorry about the echo, I'm working on the audio issue, I'm working on it and if you hear explosions of cars passing by and or sleeping outside it's totally normal, so I thought since we're making hot sauce, we might as well make hot wings. and we could also do a spicy reference if you're looking if you're coming to VidCon, hit me up, but I thought it would make sense to do a spicy homage and do a little Q&A while I'm eating these spicy wings and I guess I'll start by eating one Of these, yes, they are really good.

They are not very spicy, although these are white buffalo wings, they are not that important. I'll make a spicier one that should be spicy for me. I have white hair. You know I was going to share them, but was it enough to You're okay, I'll start with the wing, I'll talk about really good, um, desert outbreak on Instagram asked me why you decided to become a chef. Did you ever get confused about following this line and how you handled difficult situations in the kitchen? The terminology. chef I don't know how I feel about that. I don't know if I would technically consider myself a chef simply because to me a chef is specifically the head of a restaurant.

It's hard to call myself a chef. It is considered an honorable title. Normally reserved for those people, so that's what I think now, but I work in a restaurant as a head cook, so I have to keep the spicy goal. It was about two years where I had no money and no idea what. He was doing it and it was purely based on completeness and totality. I had to just put faith in the craft and commit to it. How do I deal with difficult situations in the kitchen? Just do it if we're talking about in a professional setting, when you're in a real restaurant, you just do it there, there are no questions, you don't sit there and reflect and complain, even though there are complaints from the cooks involved.

I'm talking to you about any restaurant that has a high standard. volume or fine dining will understand that there is no time to waste time, as Gary Vaynerchuk would say, adjust, you know, I can make them spicier with this chili oil, yes, I will ruin my life right now, why not, it's not chili flakes Chile, that's Cayenne Ariel Benz, where? Did you learn how to film YouTube videos and why didn't you start the channel? I am completely self-taught in photography and video. I have been doing food photography since I was 17 years old. Now I'm 23. I learned a little. the way Peter McKinnon is amazing.

I learned a lot of good things from it just by trying it out. That's basically the secret to being good at most things. In my opinion, do it yourself. What the hell is this? This is hot sauce. Who is your biggest inspiration? a professional point of view as a cook or a chef, if you want to say that, I'm not going to say it, but they are both very different in the way they have chosen to do things, like Gordon Ramsay and Rene Redzepi of Noma, now Gordon Ramsay. Not only does he work in restaurants, but he's more of a TV personality, a lot of people don't understand if they don't know his background, but a lot of the things he's done are super respectable and I love what he does.

I love how he's made this great career for himself and also, René Redzepi, probably one of the biggest chefs in the world right now, you should look to him for the best tips on keeping your kitchen clean and organized. I'll let the video speak for itself. but I have a video for a kitchen organization on my YouTube channel and I will put a link below in the description. What is your food training container? Do you think people need to go to culinary school or can they be successful in the food industry? self-taught, okay, this is important again, completely self-taught.

I've been cooking. I come from a family that cooks, simply put, I have always strived to master everything I can in cooking, baking and everything. that jazz, so my goal has always been to be just good, what else to learn, what else to come, learn what else, not learn, without any formal training. I think people need culinary school to be successful in the restaurant industry. It's a sensitive topic, obviously in my experience. I'm going to say no. You know, some people went to culinary school and spent thousands of dollars on it. I think the gamble is crazy to spend that amount of money, but I also understand it.

I think some people. it could be a very useful soup from hell, some people may really need it if they want, get it, get the one you know, there are many successful chefs who have gone to color school and many of the best in the world have gone there. culinary school, so there's nothing wrong with going. I think it is an absolute necessity to be successful in the restaurant industry. No, honestly, the best place to learn is in the field cooking in a restaurant. There are so many things they don't go for. to teach you in culinary school that you are going to learn practically purely either within a restaurant or through the thousands of repetitions within that restaurant, that is what will really teach you, that is what will really make you good, in a nutshell , to be good.

It just requires repetition and forcing yourself to learn everything you can think of. I think that concludes today's video. Anyway, if you enjoy this video or you learned something, leave a like, subscribe and I'll see you next week, and for next week I mean, like in a couple of days I need to figure out something different because now I'm uploading videos like twice a week, except this love was late, it's okay, we're done, I'll see you later.