How to Make Texas Reaper: One of my Favorite Fermented Hot Sauces

Рет қаралды 10,984

Жыл бұрын

Introducing Carolina Reaper Hot Sauce - the best recipe yet! This red hot sauce is perfect for adding a little heat to your meals, or for topping off your favorite piece of barbecue.
Looking for the perfect gift for someone who loves hot sauce? Check out our Carolina Reaper Hot Sauce recipe! This recipe is perfect for anyone who loves hot sauce, and it's sure to leave them wanting more. So be sure to give this recipe a try the next time you're in the mood for some hot sauce!
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links for equipment
Press Plate - www.amazon.com/NURUMI-Premium...
Label machine - www.amazon.com/gp/product/B08...
Vitamix E310 Explorian Blender, Professional-Grade, 48 oz. Container, Black - www.vitamix.com/us/en_us/shop...
Bottle filler - www.amazon.com/gp/product/B07...

Пікірлер: 19

@johnnytruant7310 Жыл бұрын

I want to thank you for your content. Your channel got me informed and confident enough to do my own ferments and hot sauces and I also got to try yours and they are great. Last note, you look healthy lately! Keep up the great work.

@ATXHotSauce Жыл бұрын

Well thanks!!!

@eternal_improvement 8 ай бұрын

🎯 Key Takeaways for quick navigation: 00:00 🎉 John McClellan introduces the making of "Texas Reaper" sauce, which recently won an award at a fiery foods competition. 00:26 🌶️ Ingredients for Texas Reaper include Texas Reapers, onion, ginger, beet, dried peppers, Carolina Reapers, peppercorn, and plums. 01:24 ✂️ When cutting Carolina Reapers, remove stems, check for pockets (where air can get in during fermentation), and watch for mold. 02:16 🌺 Carolina Reapers have a unique sweet tropical smell. 02:51 🚫 When using dried peppers, remove seeds as they can make the sauce bitter. 03:25 ⚖️ Ingredients are weighed to ensure consistency. Uses dried ingredients like chilies, black peppercorns, and previously frozen red plums. 04:22 🍬 Beets are added for color and sweetness. Ginger, with a bit of skin left, helps with fermentation. 05:21 🌐 Carolina Reapers and Scotch bonnets are packed in a fermenting jar. 06:21 💧 A saltwater brine at 3.5% salt concentration is prepared for wet fermentation. 07:52 🌊 The saltwater brine is poured over the peppers ensuring no air pockets remain. An adjustable press plate keeps the vegetables submerged. 09:01 🌀 An airlock is used to allow CO2 out but prevent air from coming in, ensuring a proper fermentation environment. 10:05 📅 The mixture is left to ferment for 30 days. A follow-up video will cover how to make the sauce, pasteurization, and bottling. Made with HARPA AI

@MikeAndruik-lp5sw 10 ай бұрын

Where do you get the adjustable hold down plates from? Cant seem to find them

@lukeburnheim785 11 ай бұрын

Hey man. Thank you so much for your advice. I make all my hot sauces with honey garlic now. Makes you go back for more each time. I'm going to ferment some Carolina Reapers soon and mix it with some honey garlic. Should be wild! Thank you so much. I love your channel. Cheers from Australia.

@jahazard8702 Жыл бұрын

Can you put all the ingredients in the comment section or in description?

@ussoldier8211 4 ай бұрын

No, and only because you can't win awards by telling other people all the details because others will copy it. Same reason you or anyone else dont have access to the KFC recipe for their extra crispy chicken. But KZfaq is good and people can get you in the ball park for all these