This is an unbelievably tasty Louisiana Style Hot Sauce recipe that will impress everyone who has a love of hot sauce. It's a fermentation recipe too which makes it super easy and super tasty, not to mention really good for your body!
*some people are scared of fermentation, DON'T BE! Hit me up in the comments if you have questions!
00:00 - Intro
01:30 - Ingredients & Filling the Jar
08:37 - Water & Salt Solution Calculation
11:44 - Getting Ready to Ferment
13:29 - Length of Fermentation
13:39 - 3 Day Fermentation Check-in
14:26 - Processing to Final Hot Sauce
16:00 - Glass Stopper Top Bottle
16:48 - Straining liquid to make Traditional (non-chunky) Louisiana Style Hot Sauce
Link to Products in this video:
*As an Amazon Associate I earn from qualifying purchases using the following links. If you do not want to use this specific link but want the product simply go to the product using Amazon's built in search functionality to purchase instead:
Easy Fermenter Kit: amzn.to/3qxvzSi
Airlocks With Lids: amzn.to/35S0uRs
Glass Weights: amzn.to/3bMNlNq
Cheesecloth: amzn.to/3qv08YS
Bragg's Apple Cider Vinegar: amzn.to/35KxviD
Glass Stopper Bottle: amzn.to/3nR10FK
Hot Sauce Bottles: amzn.to/3syuv2z
Recipe:
Equipment Needed:
1- Quart Mason Jar - Wide mouth
1 - Fermenter Lid - OPTIONS: Regular lid and Rubber Bands / Air-lock-Water Stop
1 - Glass Weight - OPTIONS: Ziploc bad filled with water / Boiled stone
1 - Kitchen Scale - OPTIONS: you can just use about 1 Tablespoon of salt instead but measuring is WAY better
Ingredients:
Kosher Salt - OPTIONS: Pickling salt or any salt that does NOT contain iodine (iodine will slow or stop the fermentation process)
15 - Peppers of Choice
5 - Cloves of garlic (more or less for your taste)
1/2 - White onion OPTIONS: You can use any onion you like but I prefer white
1/2 - Tomato
Water - NO Chlorine, fluoride, etc. Use bottle spring water or distilled/filtered water
Apple Cider Vinegar - Optional
Directions:
Wash all material well (especially if store bought)
Chop materials and layer into mason jar ending with Tomatoes to keep other veg from floating up.
Fill jar with clean non-chlorinated water and check the weight of the contents (being sure to subtract the weight of the jar)
Now add 2.5% salt by weight (or about a tablespoon in most cases)
Top up with water. Place a lid on top and shake to dissolve salt and release air.
Place fermenter lid on top and allow to fermented for 3-4 weeks.
To process, pour out about half the water in the jar. Pour everything else into a blender and blend until smooth. Add a little ACV if you desire. Bottle chunky, or strain through cheese clothe or a fine sieve and bottle.
Store in fridge.
Thanks for watching and don't forget to get your hands dirty!
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