How to Make Pineapple Habanero Hot Sauce | Homemade Fermented Hot Sauce Recipe

How to Make Pineapple Habanero Hot Sauce | Homemade Fermented Hot Sauce Recipe | FarmSteady

Рет қаралды 73,487

Күн бұрын

Pineapple habanero fermented hot sauce is bright, tangy, tropical and searingly spicy. So if the hotter the better, then this recipe is for you. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes really good hot sauces so tasty. In this video Erica from FarmSteady shows you how to make lacto-fermented pineapple habanero hot sauce at home.
Recipe with variations linked below.
IN THIS VIDEO:
• Recipe: Fermented Pineapple Habanero Hot Sauce farmsteady.com/field-guide/re...
• Fermented Hot Sauce Kit farmsteady.com/shop/hot-sauce...
KEEP IN TOUCH:
• KZfaq: kzfaq.info?sub_co...
• INSTAGRAM: / farmsteady
• FACEBOOK: / farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com

Пікірлер: 307

@ternanscott3118 4 жыл бұрын

Alrighty! I doubled the recipe and let it ferment near my fireplace for two weeks, pretty much 63 in my house mostly. I was worried the color was fading so I called it at two weeks. I left all the seeds and membranes. Whole pineapple double peppers. It's hot, its delicious, the balance of sweet, fermantation funk and heat is amazing. Its screams pork or chicken, but spicey fried tofu too. Thank you. It's a success! 👍👍

@FarmSteady 4 жыл бұрын

That's wonderful!!! Enjoy (on all those things, in front of the fireplace)

@JJ-hi2jr Жыл бұрын

I feel enchanted listening to this background music

@FarmSteady Жыл бұрын

Hope you enjoyed it - thanks for watching!

@bbqfisherman69 3 жыл бұрын

I found a jar of this in my fridge from a batch that I made about 6 months ago. It looks, smells and taste good still. I ate some yesterday and today. Just wanted to let others know that this ferment keeps well, it was a pleasant surprise to find. Happy fermenting. 😊

@FarmSteady 3 жыл бұрын

Awesome! So glad you're enjoying.

@countdrugula1 Жыл бұрын

You should be checking pH of lactoferments, anything below 3pH is shelf stable for at least a year and doesn't need refrigeration. This video misses a lot of important info about lacto ferments.

@hippydippy 4 жыл бұрын

Can't wait to try this. I have a slew of Hab's about ready to go! Thanks.

@FarmSteady 4 жыл бұрын

Awesome!! We had a great pepper growing season this year (and really, home-grown, home-made hot sauce wins it all)

@mataio666 4 жыл бұрын

Nothing says sliced finger like a dull knife

@FarmSteady 4 жыл бұрын

Agreed. And they have been sharpened since!

@johnathanraye5346 3 жыл бұрын

LoL, you saw that too.

@robertlangley258 Жыл бұрын

mataio66_ you and Johnathan deserve each other. A wonderful recipe and video and all you two came away with were a pet peeve (also very true) and a hopeful chance to feel important at someone else’s expense. I bet when your significant other goes thru the newspaper or your favorite magazine and leaves them folded backwards both of you have to self medicate. Take it easy, smell the roses and enjoy other people. You’ll live longer. 😉p.s. I used to be the same way and can tell you, it stresses your heart and makes you age faster I think.

@mataio666 Жыл бұрын

@@johnathanraye5346 Aww thanks sweetie-pie! I know one day you'll get that social justice badge from the boy scouts. Until then, keep your eye out for dull knives BRO

@broadwaywes Жыл бұрын

I’m so glad we made sure they were aware 😂😂😂

@stangodbey4789 4 жыл бұрын

Just recently found your channel and I'm sooooo hooked!

@FarmSteady 4 жыл бұрын

Thank you so much 💕

@Petmyhead 3 жыл бұрын

I'm finally going to be making this recipe in a few weeks with the peppers I've grown. I'm sure it's very great

@FarmSteady 3 жыл бұрын

Yaayy!

@kyb433 3 жыл бұрын

Love your videos! Keep them coming

@FarmSteady 3 жыл бұрын

Thank you! :)

@gagetaylor9764 3 жыл бұрын

0 no koi opp

@chronicon5616 Жыл бұрын

I've made this twice so far. It's now my favorite.

@FarmSteady Жыл бұрын

Amazing! We're so glad you love it.

@billkaline1487 4 жыл бұрын

Very informative, many thanks!

@FarmSteady 4 жыл бұрын

Thank you!!

@gazzabyerun9556 3 жыл бұрын

Love hot sauces, going to have to try this one, new to you're channel, recommend by youtube.

@FarmSteady 3 жыл бұрын

Welcome! Let us know how it goes :)

@GtaRockt 2 жыл бұрын

I just followed this recipe (Used different peppers though, since my store didn't have habaneros) and can't wait to try it in a couple of weeks :) Hopefully I did everything right and there will be no mold.

@FarmSteady 2 жыл бұрын

Awesome! We hope you enjoy it :)

@T_D_ 4 жыл бұрын

I made this and it was excellent. Nice heat and incredible flavor 👍

@FarmSteady 4 жыл бұрын

Yay!!! I just finished off my last bottle and need to make another batch!

@zachbrown3872 2 жыл бұрын

Looks yummy! I’ll be adding mangos and cilantro to mine :)

@FarmSteady 2 жыл бұрын

That sounds sooo good!

@neitzert 3 жыл бұрын

ooh i am going to make this FIRE-SMOOTHY!

@FarmSteady 3 жыл бұрын

Let us know how it turns out! 😍

@seekdrygoods7473 5 жыл бұрын

Can’t wait to try this one! Love sweet and spice ❤️🍍🌶

@FarmSteady 5 жыл бұрын

Awesome! Let us know how your batch comes out! We're obsessed with this one!

@parkermekhi4728 2 жыл бұрын

you all prolly dont give a shit but does anyone know of a method to log back into an instagram account?? I was dumb lost the login password. I love any tips you can offer me

@estebanalexis5492 2 жыл бұрын

@Parker Mekhi Instablaster =)

@parkermekhi4728 2 жыл бұрын

@Esteban Alexis Thanks for your reply. I got to the site thru google and I'm in the hacking process atm. Seems to take quite some time so I will get back to you later with my results.

@parkermekhi4728 2 жыл бұрын

@Esteban Alexis it did the trick and I now got access to my account again. I am so happy:D Thank you so much you saved my account !

@j.craighood5554 4 жыл бұрын

I just found your channel and I'm ready to make the Pineapple Habanero Hot Sauce. It looks great. I'll come back with an update in about 2 weeks.

@FarmSteady 4 жыл бұрын

Yayyy!!! Can’t wait to hear how much you love it 😍

@sparkymark68 Жыл бұрын

Interesting, thanks. I do something similar, minus the water, in a food vacuum bag, via a blend in a food processor before the bag. I find it's a lot less grief. I've also tried it with some smoked peppers. Delicious!

@FarmSteady Жыл бұрын

Very cool! Thanks for sharing and for watching!

@ErnChildofJesus 4 жыл бұрын

Excellent video.. thank you

@FarmSteady 2 жыл бұрын

Glad you liked it!

@TheLeyaKa 9 ай бұрын

Thank you Erica for inspiration and great recipe, just got my hands on beautiful red and chocolate habaneros, gonna follow your recipe with red ones and make same version with chocolate habanero just using another fruit, maybe nashi asian pears…

@FarmSteady 3 ай бұрын

Please tell us how this turned out! It sounds delicious!

@hermanblinkhoven1856 Жыл бұрын

Thank you, Erica, for all the great videos. I followed this one with just one change - used just two habanero peppers. The result of my ferment was still very hot, but it had also lost all its pineapple fruitiness. Would a shorter fermentation leave more of the sugar. And would a sweeter result be as stable? Thanks

@RandhirSingh-tu2wo 3 жыл бұрын

I made this hot sauce. It is really very tasty. Thanks a lot Erica.

@FarmSteady 3 жыл бұрын

So glad you liked it!! 🔥🌶🥰

@bbqfisherman69 4 жыл бұрын

This looks like a delicious hot sauce recipe. Can't wait to try. Thanks.

@FarmSteady 4 жыл бұрын

It's so good! Keep us posted on your batch!

@bbqfisherman69 4 жыл бұрын

I blended up my batch last night after fermenting for 2 wks and it came out delicious. The smell reminds me of sweet and spicy chinese food, which I love. I think this will be good on just about anything. Can't wait to try your chile and garlic sauce. How would you go about using the remaining fermented liquid as a marinade? I would think you may want to dilute it with another marinade. Thanks.

@pucci_seq636 Жыл бұрын

Great video. Great Narration

@FarmSteady Жыл бұрын

Thank you! We're so glad you enjoyed it.

@markscott529 5 жыл бұрын

Great video.

@FarmSteady 5 жыл бұрын

Thank you so much!!!

@Randybutternubz 2 жыл бұрын

I made some of this and it’s my favorite sauce to put on tacos and wings

@FarmSteady 2 жыл бұрын

We're so glad to hear! Be sure to check out our other hot sauce recipes if you enjoyed this one!

@ErnChildofJesus 4 жыл бұрын

I will definitely try this out and let you know how it turns out. God Bless

@FarmSteady 2 жыл бұрын

Please do!

@farpointstation 4 жыл бұрын

Excellent music, great video

@FarmSteady 4 жыл бұрын

Awww. Thanks!! Glad you liked it.

@maxheard 4 жыл бұрын

FarmSteady Artist/track title please

@karlysims9126 4 жыл бұрын

Looks really yummy. Going to give it a try. Perhaps lighten up the music in the future. It is like a strobe light to my ears.

@FarmSteady 4 жыл бұрын

Noted! And have changed the music to be less intrusive in newer videos!

@frankv7152 4 жыл бұрын

Hi Erica, loved this video. I’m going to try this recipe with my Carolina Reaper plants I have started from seed. I love my lacto-fermented hot sauces and this one looks amazing.

@FarmSteady 4 жыл бұрын

That sounds amazing! I grew reapers this year but not enough for a full batch but I've snuck them into a couple different batches to up the heat.

@FrankiesFire 4 жыл бұрын

Almost summer here in Australia, I have 95 plants with 65 different varieties including habaneros, can’t wait to try this recipe!

@terryscott3874 4 жыл бұрын

Take as much time as you want to tell us how to make hot sauce I can watch you all day. I making this recipe but I'm leaving the seeds and membranes in. I normally use a ghost pepper hot sauce so I want something that's hot but flavorful I may have to up the pineapple in order to get that balance between heat and citrus but that's ok.

@FarmSteady 4 жыл бұрын

Thank you!! Let me know how you batch turns out!

@terryscott3874 4 жыл бұрын

@@FarmSteady the hot sauce is hot but delicious. I'm making Tapacha now, fermented honey garlic is next.

@jefferyformosa1448 2 жыл бұрын

Hi thanks for sharing your recipe,just wondering if you get bubbling through the air lock as you do in wine making . Cheers Jeff

@FarmSteady 2 жыл бұрын

Hi there! Yes there will be some bubbling through the airlock due to the nature of fermentation!

@crystalzlotnicki7361 4 жыл бұрын

Hi! Very excited to make this recipe. How much hot sauce does this make? I want to make sure I have enough bottles. Thank you!

@FarmSteady 4 жыл бұрын

Hi Crystal. Thank so much for watching! The final yield depending on how much vinegar you add to blend but should be around 40-48 ounces.

@0xelfeR 3 жыл бұрын

hello Erica, thanks for the video, well made and amazing recipe, just one note, please include the metric system it's so much easier and smart

@FarmSteady 3 жыл бұрын

So glad you enjoyed and thanks for the feedback ☺️

@bthor22 4 жыл бұрын

Thinking about trying this but maybe doing pinapple and mango and a few ghost peppers

@FarmSteady 4 жыл бұрын

Yesss!!

@AsanoSama 4 жыл бұрын

Great video! What is the reasoning for adding white vinegar? Is it just for sour taste? or is there other practical reasons such as affecting the bacteria / sauce consistency / shelf life / etc

@FarmSteady 4 жыл бұрын

Good question. Adding vinegar lowers the pH of the hot sauce and increases the shelf life of the finished hot sauce.

@CRLSMORA 4 жыл бұрын

@@FarmSteady how much is the shelf life?

@alegomso 4 жыл бұрын

Did you measure the sauce pH by any chance? Also, on a scale from 1-10, considering the pineapple was fermented, how sweet was the final product? This is great content, thanks for sharing!

@FarmSteady 4 жыл бұрын

Fermenting the pineapple takes a lot of the sweetness out, but still leaves the fruit flavor (we'd say a 3 or 4 on a scale from 1-10). pH finishes under 3.5.

@alegomso 4 жыл бұрын

@@FarmSteady That's awesome! I'll try this recipe for sure. Thanks!

@1964JEDAGI Жыл бұрын

I was wondering about purchasing your fermentation weights. I don't need the whole kit. I've got all that but I like the design of your weights

@FarmSteady Жыл бұрын

Unfortunately, we do not sell the fermentation weights individually. The weight, jar, and airlock are sold as a package - but it's a really great kit if you're looking for a new one! There may be something around the house that you can DIY into a weight in the meantime.

@chrisbond7536 3 жыл бұрын

I’ve seen other videos where they simmer the final blended hot sauce for 15min. Is that necessary? Thanks. Will be my first try this weekend

@jurgenweimuller944 3 жыл бұрын

Simmering the fermented sauce for about 10 minutes at low heat kills the lactobacillus. This is done because it continues producing CO2. If you have a sealed bottle full of fermented sauce with active lactobacillus in your fridge/shelf for several weeks, it might explode when opened.

@onetwocue 3 жыл бұрын

I simmer mines at the end because I usually can it. I get my liquid up to a boil for 20 minutes, turn it off and ladle the liquid into canning jars. The heat helps to seal the lids.

@FarmSteady 2 жыл бұрын

Not necessary! We don't simmer our blended hot sauce and it turns out tasty as ever!

@Moe-ph4rp 4 жыл бұрын

Nice

@FarmSteady 4 жыл бұрын

Thanks for watching!!

@KortKramer 4 жыл бұрын

Great recipe, thanks. And yes, gotta have those gloves if you don't want your hands to burn for days afterwards.

@FarmSteady 4 жыл бұрын

So true!!!

@jamestompkins9545 3 жыл бұрын

I'd love to see how to do fermented blueberry hot sauce

@FarmSteady 3 жыл бұрын

Ooh, great idea! 🙌

@cathygold5566 5 ай бұрын

Getting ready to make this it looks delicious. The link for the recipe says to add a sweet bell pepper, but the video does not show you adding one. Curious as to what you did.

@FarmSteady 3 ай бұрын

I just did it super quick (around the 5:50 mark) - and here is a link to the written recipe if that is helpful! farmsteady.com/blogs/field-guide/recipe-fermented-pineapple-habanero-hot-sauce

@iamerror5751 2 жыл бұрын

This music is BANANAS.

@FarmSteady 2 жыл бұрын

We toned it down a bit in our newer videos :)

@iamerror5751 2 жыл бұрын

@@FarmSteady No! I want to know what it is!

@kimtaeyoung7483 3 жыл бұрын

Is adding the brine a must at the blending stage? To make the sauce thicker can I leave out the brine at the blending stage?

@FarmSteady 3 жыл бұрын

We only add 1 cup of the brine for flavor and for preservation. It should be plenty thick and you could add less vinegar at this stage. You can find the full recipe here: farmsteady.com/field-guide/recipe-fermented-pineapple-habanero-hot-sauce :)

@markhall7646 4 жыл бұрын

This sounds "molto explosivo"...

@FarmSteady 4 жыл бұрын

Well it sure is tasty.

@1964JEDAGI Жыл бұрын

Good variety of recipes you have. I plan on trying a few of them. I'm also fascinated by the lady doing the videos. She's beautiful.

@FarmSteady Жыл бұрын

Thank you so much. Let us know how it goes!

@reincarn8tion 3 жыл бұрын

The “ribbing” is the placenta. That’s where all the heat is!

@FarmSteady 3 жыл бұрын

Definitely keeping some of the heat!

@JPete30 4 жыл бұрын

Looks good. Question: What is the advantage of fermenting the peppers and other fruits and veg in the brine as opposed to making it into a mash (blending and salting everything together without the water) and fermenting that? Just curious, most ferments on youtube use this sort of ferment approach. Cheers.

@FarmSteady 4 жыл бұрын

Great question! If you're doing a pepper mash there will likely be some mold at the top where there is contact with air (everything under that layer is still totally fine). Keeping the peppers in large chunks makes it easier to use a weight and keep them under the brine where there is no chance for mold to develop.

@nitegoat1369 2 жыл бұрын

@@FarmSteady What brand weights do you use? I like that the ones you use are flat, yet have a hole in the center for allowing brine to enter, and to aid in removal of the weights. I can’t find any like the ones you used in this video. Thank you.

@krisbalverde5814 Жыл бұрын

I made this hot sauce but added some garlic and fermented it to a little over 3 weeks. It turned out good, but a bit yeasty. I think the pineapples (they were very sweet golden, Hawaiian) had turned to alcohol a bit, tasting like Tapache. I’m hoping chilling it would offset the yeasty flavor. Other suggestions?

@FarmSteady Жыл бұрын

Thanks for watching and trying out the recipe! Perhaps it was how it was transferred and blended? When dealing with fruit ferments, there is sometimes a fine layer of yeast at the bottom of the fermenter. We often use a slotted spoon to scoop out the fermented ingredients before blending to leave that yeast behind. Hopefully that helps!

@nitegoat1369 2 жыл бұрын

Can you please tell me which brand of glass weights you’re using in this video? I need a set of 4 flat glass wide mouth weights, which have a hole in the center. I can’t find them anywhere. All I can find are solid flat weights, or glass weights with handles, which will most likely interfere with my airlocks. Thank you.

@FarmSteady 2 жыл бұрын

We make these glass weights! They're included in all of our fermentation kits: farmsteady.com/shop?category=Fermentation+Kits

@nitegoat1369 2 жыл бұрын

@@FarmSteady Unfortunately I just need the glass weights, as I already have everything else I need for my fermentation. It appears you do not sell just the weights separately.

@FarmSteady 2 жыл бұрын

@@nitegoat1369 Yeah, the weight, jar, and airlock are sold as a package, but it's a really great kit if you're looking for a new one! There may be something around the house that you can DIY into a weight in the meantime.

@j.p.alanis3207 4 жыл бұрын

Hi - how big is your fermentation jar here?

@FarmSteady 4 жыл бұрын

Hi! We use a half gallon jar for most of our ferments. You can check out the exact kit here: farmsteady.com/shop/?category=Fermentation+Kits

@iren6354 4 жыл бұрын

Hi! I puree my habanero pepper adding white vinegar. I put it in the fridge for future use. How long will it last?

@FarmSteady 4 жыл бұрын

Awesome! It will keep in the fridge for at least two months and usually longer.

@iren6354 4 жыл бұрын

@@FarmSteady thanks!

@SuperDOCK91 4 жыл бұрын

What if I add the pineapple after the peppers are done fermenting as I blend it? Pineapple has a pH of about 3.5. I wonder if the sugar will make it less shelf stable even with the vinegar.

@FarmSteady 4 жыл бұрын

The added sugar would make it spoil faster. When you ferment the pineapple those sugars get converted.

@hunterpowers6592 4 жыл бұрын

Could I do more pineapple? I love pineapple an want it to stand out more

@FarmSteady 4 жыл бұрын

Absolutely. You just want to make sure it's all submerged under the brine, the higher sugar content with pineapple means that it would spoil quickly if Ir's exposed to air.

@elliotknight4487 4 жыл бұрын

I love pineapple but am wanting something without as much heat as habanero. Can you suggest another chilli to mix with the pineapple?

@FarmSteady 4 жыл бұрын

Good question. Fresno peppers will be a perfect substitution. They’re quite flavorful with a spice level closer to a jalapeño.

@DavidSimchock 2 жыл бұрын

Grow habanada peppers. They’re supposed to have the habañero flavor but without the heat (though I’ve never personally grown or tried them myself as I like a bit of heat).

@biddibee3526 2 жыл бұрын

First I want to say this looks delicious. Thank u. I’d like to encourage you to get a good sharp knife.

@FarmSteady 2 жыл бұрын

We will definitely look into it! Thanks!

@deadlysharts7742 Жыл бұрын

You should pasteurize before bottling. Pop it on the stove for about 15-20 minutes to be sure fermentation stops. Sometimes the vinegar doesn’t kill it and bottles explode. Also, xantham gum during blending helps thicken the sauce just in case it comes out a little too thin. Don’t use much, less than 1/8 tsp at a time, and only add it while your blender is running

@mn7486 Жыл бұрын

You can just put it in the fridge to stop the fermentation. The pasteurization will kill all the good probiotics, and so will the vinegar, so if you want a hot sauce that is not just tasty but also good for you skip the vinegar and do not pasteurize.

@FarmSteady Жыл бұрын

Thanks for the tips!

@davejuhasz5291 4 жыл бұрын

Im gonna try this , but im making mine a bit thicker that's a little to runny .

@FarmSteady 4 жыл бұрын

Awesome! I'm sure it will be great!

@TheMoo1995 4 жыл бұрын

Do you think Carolina chilli reapers will pair well with pineapple for a more spicier hot sauce?

@FarmSteady 4 жыл бұрын

YES! Although you probably just want to sub in a couple and not go full reaper on the recipe (unless you want it crazy hot)

@MrC_5150 4 жыл бұрын

How large was your fermenting jar?

@FarmSteady 4 жыл бұрын

We use a 1/2 gallon fermentation jar. You can find it in our kits here: farmsteady.com/shop/?category=Fermentation+Kits

@blumeyc 4 жыл бұрын

Would it be okay to add rice flour or corn starch at the end to thicken the sauce a little?

@FarmSteady 4 жыл бұрын

I haven’t tried it but am curious! I was going to try chia seeds as a thickener.

@yatogami2919 4 жыл бұрын

@@FarmSteady how did the chia seeds turn out?

@estherherrera9085 3 жыл бұрын

Can you do this fermentation using mason jars?

@FarmSteady 3 жыл бұрын

When using a jar with a sealed lid you'll have to burp it somewhat frequently as to prevent a build up of too much gas. Check out our specialty fermentation kits with airlocks and weights here: farmsteady.com/shop/?category=Fermentation+Kits

@89shakedown 3 жыл бұрын

Whats the difference in discarding the seeds or keep them in? I know the heat factor but will it still have heat without the seeds?

@FarmSteady 3 жыл бұрын

Definitely will be spicy without the seeds! We like to remove them since it will ultimately be blended up into a sauce.

@markbsb7176 3 жыл бұрын

Seeds are not hot. The placenta is where the heat is at. I only keep the seeds if I am using it for more plants.

@Gin81593 4 жыл бұрын

can I swap out the habanero for another red pepper? Or any pepper for that matter?

@FarmSteady 4 жыл бұрын

Absolutely! You can experiment with any chili peppers (or combo) we just like how the fruitiness of habaneros pairs with the pineapple.

@gcA158 Жыл бұрын

Can you pasteurize it once you are done blending?

@FarmSteady Жыл бұрын

You can absolutely pasteurize this (just follow safe canning practices) but it will kill all those gut-friendly bacteria - we store ours unpasteurized in the fridge and it lasts for months and months.

@AsanoSama 4 жыл бұрын

What would happen if I used slightly above 2% salt for the brine instead of 4.5%? You mentioned since the pineapple is really sweet adding more salt would slow down the ferment. Why do we want to slow it down?

@FarmSteady 4 жыл бұрын

You want to use at least a 3% brine with peppers. The higher salt can be helpful with a sugar-rich ferment so that the sugar doesn't quickly develop into alcohol.

@jamesfowler1486 3 жыл бұрын

What would adding more pineapple after fermentation do to the shelf life?

@FarmSteady 2 жыл бұрын

Adding the pineapple after fermentation means that the sugars don't ferment out, which will give you a sweeter hot sauce, but one that will spoil faster and should be stored refrigerated and used within a week.

@geraldinedepedro2972 5 жыл бұрын

Por favor qual o peso das pimentas? Grata

@FarmSteady 2 жыл бұрын

Hi there! We use 15-20 habanero peppers & 1 sweet bell pepper!

@gassman55 3 жыл бұрын

where can I find the weight you used? A url woulds be appreciated. Is it glass?

@FarmSteady 3 жыл бұрын

It's our own custom designed glass weight. It's available with any of our fermentation kits that also come with a jug, lid, and airlock: farmsteady.com/shop?category=Fermentation+Kits

@anupamavuppala9696 Жыл бұрын

Can we ferment in ordinary jar which doesn’t have airlock plz help Tnq 🙏🙏

@Queensveganlife 4 жыл бұрын

How long does this last in the fridge in just a regular hot sauce bottle?

@FarmSteady 4 жыл бұрын

Months and months! Watch for mold on the surface, but the acidity makes this one refrigerator-safe for quite a bit.

@bigolpancake9136 4 жыл бұрын

you just need to blink a tad bit more , but really excellent recipe

@FarmSteady 4 жыл бұрын

😂😉😂😉

@Wulfman321 4 жыл бұрын

Is it alright is I didn’t use all the brine? I may have had about a half cup remaining after I filled up my jar.

@Mr.Saephan503 4 жыл бұрын

Wulfman321 - I'm sure it fine as long as the jar is filled up.

@Wulfman321 4 жыл бұрын

Mr. Saephan- I just blended up the batch I had been fermenting for a couple of weeks. The smell was not very appetizing. I’m not sure if it was because it had gone bad due to lack of brine, or if it is just not the recipe for me. Either way, I tossed it and I am going to keep trying different hot sauce recipes.

@JasonEllingsworth 4 жыл бұрын

@@Wulfman321 Fermented fruit and vegetables generally don't smell appetizing. It is basically an edible form of decayed plant matter. Also habanero has quite a different smell compared to something like a traditional buffalo sauce

@FarmSteady 2 жыл бұрын

Totally fine! As long as everything is submerged under your fermentation weight :)

@acesofgambit 4 жыл бұрын

Do i need to cook it if I want to store more time like for 6 months to 1 year?

@FarmSteady 2 жыл бұрын

No need to cook it! This recipe will keep refrigerated for at least 2 months.

@estherherrera9085 3 жыл бұрын

How long does it last in the fridge? Can it be frozen?

@FarmSteady 3 жыл бұрын

This ferment will last in the fridge for several months! We wouldn't recommend freezing it.

@davidpinto6413 4 жыл бұрын

Do you have to remove the seeds? I like my food super hot, so I don’t want to remove the seeds. But wanted to see if there’s a reason to remove

@markzambelli 4 жыл бұрын

Removing the seeds and some seed-vanes reduces the fruits capsaicin a lot (rule of thumb is... flesh contains 1% to 5% capsaicin, seeds contain 5% to 20% of the capsaicin and the pithy, pale, seed-vanes that hold the seeds contains the absolute most capsaicin and can account for between 75% to 95% of the heat). Just using the flesh allows a ton of fruity flavour to shine through the burn. If you like heat then leave in as much of the vanes as you like. The seeds can lead to slight bitterness so it's your call leaving them in... few or all.

@FarmSteady 4 жыл бұрын

Thanks so much for the perfect answer!

@monkadelic13 4 жыл бұрын

the heat is in the seeds.

@adamdev9391 4 жыл бұрын

Can you just sieve the seeds out later? I like the heat, but not the taste of the actual seed.

@Rustie_za 4 жыл бұрын

@@monkadelic13 heat is not in the seeds, but rather in that whiteish membrane Seeds have heat but not nearly as much as that white inner membrane

@kelleycarter1239 4 жыл бұрын

Can you blend it together minus the vinegar & let it ferment from there? Seen some good hot sauce recipes that did that' but didnt have fruit in the recipe....just a question' not tryin to reinvent your recipe 😅

@FarmSteady 4 жыл бұрын

Totally - but when it's blended first you can't really keep it submerged and will get mold at the surface during fermentation. We prefer chunks because it's easier to weight and keep under the brine.

@kelleycarter1239 4 жыл бұрын

@@FarmSteady thanks so much! Thats why I like cooking & such.....its an experiment you get to eat afterwards! Lol 😆

@13keough 4 жыл бұрын

why do you always scoop out the peppers/onions/fruit from the fermenting jar before putting them in the blender? Could just dump it all in a colander or screen over a bowl and it would take 1/20th the amount of time. Also, I think a couple of dashes of cinnamon oil might be good to had while blending.

@FarmSteady 4 жыл бұрын

Great tips! The fishing around for peppers does lose it's fun :) I haven't used cinnamon oil but am very curious. Let me know if you give it a try!

@mollyfreiberg1122 5 жыл бұрын

Super hot hot hot sauce!

@FarmSteady 5 жыл бұрын

The best kind! 🌶🌶🌶

@admcc56 5 жыл бұрын

Can I shorten the 2 weeks fermentation to 1 week? I started the ferment, then realized I will be out of town when it is ready. Guess I could just leave it longer....

@FarmSteady 5 жыл бұрын

Great question! With this one (especially because you are adding vinegar when blending) you can get away with a shorter fermentation but we like those naturally sour flavors that develop with the longer fermentation. And as long as everything is safely below the brine letting it go longer is great.

@JasonEllingsworth 4 жыл бұрын

Generally the longer the fermentation, the longer the shelf life. If you use hot sauce quickly, and refrigerate it after opening, you may not even notice that it had a short fermentation process. You might find it lacks some of the complexity of some of the fancy store bought sauces though, as they usually ferment for a month at least, to ensure the Ph level is low enough to not require as much vinegar in the final product.

@LateNightYinzer 3 жыл бұрын

At least 2 weeks is standard. My best sauces have been 6 weeks or more.

@scrambledeg 4 жыл бұрын

Looks to me that you used kosher salt or at least some other salt other than table salt, and if that is the case you should mention that detail as there is a big difference between 2.5 TBL of kosher salt as compared to table salt.

@nefstead 4 жыл бұрын

Best to give salt measurements by weight to account for this!

@jade8417 Жыл бұрын

May I know how long does this last?

@FarmSteady Жыл бұрын

Thanks for watching! Fermented hot sauce will keep refrigerated for at least 2 months.

@1timby Жыл бұрын

I got this kit & was concerned about the lid not really tightening well. Is this OK?

@FarmSteady 3 ай бұрын

Totally! You don't want it super tight (otherwise the gases can crack the lid) - loosely on is totally fine.

@1timby 3 ай бұрын

@@FarmSteady I thought that was what the evaopr lock was for?

@junaspili 4 жыл бұрын

How long will it last? I mean shelf life

@FarmSteady 4 жыл бұрын

Great question! Fermented hot sauces keep for months refrigerated.

@toddhildebrand 4 жыл бұрын

You say you add more salt to slow the fermentation because the pineapple is so sweet....could u please explain in more detail.....thanx

@FarmSteady 2 жыл бұрын

Great question! We add more salt because pineapple has a lot of natural sugar in it which likes to ferment very quickly. The additional salt helps slow down that process!

@geraldinedepedro2972 5 жыл бұрын

Quanto de pimentão vermelho?

@FarmSteady 5 жыл бұрын

15-20 peppers. Full recipe is here: farmsteady.com/field-guide/recipe-fermented-pineapple-habanero-hot-sauce

@jimyost2585 3 жыл бұрын

I love habaneros and pineapples but I'm allergic to both (they aggravate my scalp eczema and make it itch like hell for several hours). I wish I could eat that kind of sauce.

@FarmSteady 2 жыл бұрын

Oh no! So sorry to hear that. Luckily you can find a handful of our other tasty hot sauce recipes here: farmsteady.com/blogs/field-guide/tagged/hot-sauce

@tooslinamino 5 жыл бұрын

Hi how do you stop the sugar in the pineapple from turning to alcohol?

@FarmSteady 5 жыл бұрын

Some of the sugars may convert to alcohol, but it's not apparent, and you only use a cup of the brine when you blend.

@JasonEllingsworth 4 жыл бұрын

I would recommend immediately storing in the fridge after bottling, to cold shock the sauce and halt fermentation. If you want to avoid having to do this so that you can store it warm, you must pasteurize your sauce by heating it on a stove to above 160 degrees Fahrenheit for about 20 minutes, then immediately bottle it. The first method halts fermentation. The second method kills the bacteria that causes the fermentation process.

@hybrid4984 5 жыл бұрын

can i ferment my chilli and then mix with fresh pineapple ( not fermented with pineapple )?

@FarmSteady 5 жыл бұрын

Totally. You'll just want to use it a lot faster. Fermenting the pineapple converts a lot of the sugars, so adding it in fresh at the end will give you a sweeter sauce - but one that you'll want to enjoy fresh.

@FridaDanmo 4 жыл бұрын

I just tried out this recipe, but I think I made have made a mistake somewhere. It only tasted salty and spicy, with no sweetness or sign of pineapple, even though I think I added a bit more pineapple than you did. It tasted like I had dissolved chili powder in a mixture of brine and vinegar. I ended up throwing the whole batch out, as it wasn't edible. Any ideas where it might have gone wrong? I let it ferment for two weeks, and had some kahm yeast appear on top of the brine which I removed before blending.

@yatogami2919 4 жыл бұрын

The bacteria tend to consume all the sugar, you should add fresh fruit when blending.

@FridaDanmo 4 жыл бұрын

@@yatogami2919 I thought something like that might have happened. Should I still have fruit in with the chili when fermenting, and then scoop out the chilis alone and add to the blender with fresh fruit, or just ferment the chilis alone, and then add fruit when blending?

@yatogami2919 4 жыл бұрын

@@FridaDanmo Ferment with the fruit to allow the bacteria to thrive then add more fruit when blending for flavour.

@FarmSteady 4 жыл бұрын

The other comments are totally right. When you up the fruit before fermentation you're adding a lot more sugar which is going to speed up fermentation and ups the likelihood of wild yeast and not lactobacillus fermenting your hot sauce. This will lead it to taste thin, hot (like alcohol) and not get all the nuanced hot sauce tang you're going for.

@JC-kw9wm 3 жыл бұрын

I'm not a fan of pineapple, what other fruit would you suggest as a substitute ??

@FarmSteady 3 жыл бұрын

For an alternate fruit hot sauce we would recommend these: Fermented Mango Habanero Hot Sauce: kzfaq.info/get/bejne/hNKCott6ncrTmqc.html Fermented Peach Hot Sauce: kzfaq.info/get/bejne/nK1dgqp4sMW8h30.html

@onetwocue 3 жыл бұрын

There are so many other types of fruit you can use. Anything with a good acidity/sugar content. Cherries, Blackberries, Guava, Strawberries, Acerola, and the likes. I would avoid fruits like melons and bananas. You could even try asian pears or a very dry and sour cider type apple. So many options out there!

@crosisofborg5524 4 жыл бұрын

I put reaper sauce on my hamburger do habanero is a mild sauce.

@FarmSteady 4 жыл бұрын

We like really hot too, but have brought too many friends to tears not to give proper warning for habanero-level heat which is quite hot for most!

@biffjohnson7107 3 жыл бұрын

Crosis of Borg I cannot imagine what that feels like on the way out 🥺🥳

@juice2620 2 жыл бұрын

My brine is thick and viscous. Is this ok?

@FarmSteady 2 жыл бұрын

That should be fine!

@charlier1977 4 жыл бұрын

I believe those are Scotch Bonnet peppers not Habaneros. Excellent pepper but a little hotter than a Hab. Also great video but like mentioned below the music is really off putting. Maybe a different track, but might also help to just turn down the volume a bit. But, your instruction and explanation are excellent.

@FarmSteady 2 жыл бұрын

Thank you for the feedback!

@davidwarden3269 4 жыл бұрын

Smoke them peppers first and onions or whatever ingredients you want. Save last brine. Put into next fermentation, two tbls. to two qrts. Speeds up the process

@FarmSteady 4 жыл бұрын

We just did a smoked poblano hot sauce! So good. Video coming soon!!

@christopheralan6327 Жыл бұрын

Better to use dry pineapple then rehydrate. Less pulpy

@tikkidaddy 4 жыл бұрын

Made mine with 2.5 pounds of whole habaneros, minus stems😄

@cabbage4254 4 жыл бұрын

Are you crazy? That’s so much heat! 🔥🔥🔥

@FarmSteady 4 жыл бұрын

Nice. That'll be spicy! Let us know how it comes out.

@tikkidaddy 4 жыл бұрын

@@FarmSteady indeed it is...I've eaten habs for years and one of these little jokers had a small stinger. It was about the size of a quarter so I ate it whole. Set my head on fire! The sauce is scrumptious!

@FarmSteady 4 жыл бұрын

@@tikkidaddy ahhhhh we make that mistake with peppers far. too often too