not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill

Nice voice Sense of humor Stuff you can recreate Metric units Lofi background music Hot sauce B-Roll This is perfection, wish I had found you earlier

I wish fermentation Fridays made a comeback.

Miss this style of video. Its just not the same channel anymore.

Hi! I love your videos. I'm swedish so i REALLY appreciate that you also measures in grams, kilos and ml. Thanks! 😃

Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!

I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.

First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.

My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!

I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on KZfaq.

What they don't teach you in culinary school is how hard working in a kitchen is. You have to love it to make a career out of it.

I just came here cause I wanted to make hot sauce but found an inspiring, well scripted and edited video. That's a sub and a thank you sir.

"Its hot to me because I'm white" I watch you for your content but you got jokes too 10/10 from me

This guy is a mix of Binging with Babish, Michael Reeves, and Brad Leone.

I just made tried this after fermenting for a little over 2 weeks and this was FIRE! thank you so much from a person who moved out of the US to a place where there is no hot sauce.

Q&A was spot on. I’ve learned more in my 20years in restaurants than anyone will ever learn in culinary school, however I have been blessed to worked with some of the most amazing chefs in America. Thank you Joshua Weissman for your channel keep up the great content.

"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!

You’re the chef of this channel PERIOD

You, good sir, are an absolute legend! Thanks for all your hard work and dedication to the channel and your subscribers/fans.

People a year ago; "This channel is going to blow up" People now; "2.2mil? FINALLY!!!" But for real man congrats, your channel so obviously deserves to be more popular.

Me: *puts my third fermented ghost pepper chili sauce on my shelf* _camera zoom out_ *_Reveals entire room filled with hot sauce_*

Agreed, from my own personal experience learning at a very young age from my mom and Grandmere at their restaurant in Manhattan, paying to go to school is not necessary. Put your heart into what you do, start small and work your way up. Learn daily and never stop experimenting! I was Sous Chef for too many years and today I am happy to manage a confection shop, yeah...I know how to retire SWEET! And my hubby gets the fruits of my years experience and constant need to create. Love your stuff Joshua!👏🤗😘

Man I just did this. Fermented for two weeks and made the sauce last night. It was so damn good. Thanks for the help. Kept my sauce traditional with just 1 cup of white vinegar and teaspoon of salt. That's it. Amazing.

I have made this recipe 4 times now, each time fermenting a little longer. The last batch was fermented for 44 days and it was the best so far! This is a great, great recipe - so good

I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it

*23????* JUST A YEAR OLDER THAN ME?? and a chief cook in a restaurant???!!!! ```*sobs in my bed*```

I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce. Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil. I feel like the garlic oil emulsion really takes the flavor up a notch. Though i made one crucial mistake.... I didn't make enough of it xD Thanks for the recipe!

Props on staying humble with the chef title. A lot of the “chefs” I know are self proclaimed at best. I agree that culinary school isn’t for everyone, let alone kitchens in general, it taught me a lot more than just cooking. People skills leadership, and ethics. Went to my community college which has an impressive culinary school. Some of the high end schools can be astronomical in cost, I felt this particular program was reasonable for what you get from it.

I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!

After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.

Thank you for sharing this recipe! I made my own fermented hot sauce and it’s super spicy, love it so much. More power to your channel!

Love your vids man. I’m also a “professional lead cook” and also don’t like to reference me as a Chef cook. To help answering even further to the question of “should we go to a culinary school to be successful” well it helps to understand and learn the basics of cooking and preparing to cook like mise en place. It gives you a foundation. There are also schools that gives you the learnings in partials meaning full basics for about 1 year and half and you can go further going down to mastering certain crafts of cooking to managing a team or a restaurant etc. I took a 3 year course and gave me the basics of cutting, butchery, baking, how to work clean and efficiently also learned international and national recipes and a glimpse of managing a team and the basics of being a chef. But a lot a things that I’ve learned through the years that mostly using more often are things that I’ve learned when I started to work. like you said repetition and just doing. And of course in my case always seeking the knowledge be actively curious to learn stuff about your craft and find ways to get that info by reading books asking a friend watching videos such as Joshua Weissman see who are the top chefs of the world such like he said Rene Redzepi or Grant Achatz or Paul Bocuse and ultimately practicing what you’ve learned. I know a lot of my friends they make a 6 month apprenticeship at top hotels and restaurants just to learn more and improve their CV giving them more chances to be successful. To be successful is to always doing your craft and seeking more knowledge and what can you take out of it to create your own success

holy shit, you're 23. Dude you'll be huge in the future, that's for sure. Keep it up sir! you're one of my youtube favs atm ^^

"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work. ~a fan from India

I agree with you, I am totally self taught for cooking. Have been cooking for about 40+ years now. Still only doing it at home, but I have working on getting it more out of the house. Started a youtube channel showing people how to cook, some of the cooking is really basic. How to make pasta, and the like. Thank you again for what you do.

Sir I must say your teaching will be for all people and generations to come!

Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!

This might be the one thing pushing me towards starting lacto-fermentation! Thanks again for another great Fermentation Friday!

You have this power of making me feel like I have been a lazy pos all my life and making me run to the store to do this right now (i love you for that)

I just made a bottle of this using peppers from my garden. Really good👍👍

I really enjoy your videos. Keep it up man. Best regards from Germany

I like how you do the metric system, so easy to calculate the yields of a particular formula.

you are 23 and i'm double your age but I'm learning croissant etc from you.. thank you Josh

This video is how I found you and I've gotta say, I've been looking for quality hot sauce and failed to find something I really like, until I learned from you how to make it myself. Big thanks!

Wow I've never jumped on a video this quick 3 minutes I'm impressed

One more fermented food I want to try! You're turning some of us into fermentation addicts! Not that that's a bad thing. Congrats on the Vita-Mix 👏

You probably won’t see this but I thank you so much for your comment about using the title CHEF. My husband was a chef and for 30 years I saw him work so hard never missing a day of work. He worked 18 hour days, blood, sweat and tears, and was loved by his cooks. The term chef is used too loosely and the title should be reserved for those who have earned it. Thank you for pointing that out and showing such respect for the profession. Clearly, you know what it takes to get there.

I finally did it. I used your recipe and tweaked it to make a sauce of my own and it tastes fantastic! Kindest regards from myself and my Tabascouille sauce. R.M. Quebec, Canada

I share you’re excitement about your vitamix, those blenders are fantastic. Congratulations Josh.

I legit thought I was watching CodysLab for a second lol

Dude, I love your videos. I made this recipe once 2 years ago It was so good. Now I did it again though this time I used garlic confit and the olive oil of it and after I strained that luxious Hell Jucie I took the leftover pulp and dried it. It became the freaking BEST chilli powder I have ever tasted. I sprinkled it on top of frijoles refritos, nacho cheese, eggs, even make mayo with it or pasta sauces, risottos and it pairs really well with eastern foods as well. DUUUUDE....TRY IT ! Also I use the brine on salads when I don't wanna use oil.

Just finished making this after 6 days of fermentation. My son loves it. Thank you.

Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!

Whaaat!? You’re 23!!!??? Proud of you man for where you are right now !

I watched a Music Video called Hot Sauce about 90 times and now KZfaq is recommending me this video now.

I feel a lot more comfortable with the fermentation process now

Your comment about the traffic made me think of the Blues Brothers. "How often does the train come by"? "So often you don't hear it".

Peter McKinnon, huh? That would explain the B-roll affection.

I was already in love with this man, and then I realized he uploaded a video on hot sauce...PLEASE NEVER STOP

The premature flexing of the blender had me weak for some reason 😂

Fill the plastic bag with brine so if springs a leak it won’t ruin the brine! 😀

When I realized it was Friday I was so excited for Fermentation Friday

As a fellow culinary professional I appreciate all you say concerning the title and agree with your opinions on Gordon Ramsey. I have mixed feelings on the Culinary School. I worked for years as a Kitchen Manager/Chef and what I learned was limited to my region measured by work experience. But that is neither here nor there. Great job and good luck!!

I recently found out that you can just snap the stem off the pepper. It's faster than cutting and no waste. Just grab it and "bend" it to the side. Worked on every pepper so far!

Loving the metric, thanks! Definitely trying this sauce when my chilies have grown. Nice.

I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.

Good video. Simple and great for people that are just starting. Overtime you can mess with the amounts of ingredients and eventually you’ll find a taste that is perfection. But the Fermentation is the most important part

Love ya, Josh. Gifted chef and you’re unabashed with showing your personality in your videos.

Hey man love your channel! This is the first thing I've actually tried making on my own from your videos...and the sauce is amazing! Great content. Keep it up!

I watch A LOT of food channels, serious eats, chefsteps, eater etc but I look forward to this channel most of all. Bravo.

OMG, I grew tobasco peppers last year, fermented them for two months and made hot sauce with this recipe this evening. ....Amazing! Thanks!

I am glad you made this because there is no sugar in this. so I am glad you did.

I came from the coffee videos, stayed for the jokes and metric system lmao. And the fact that your content are mostly doable as a weekend project for me is very interesting.

I'm a senior cook (lead cook) at a university & I like your view on being called a chef. I'd always say, "no, I am not a Chef. I am a cook, I hadn't earned that title. There's a difference between the two..."

Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.

Joshua! I am wearing your tiger sweatshirt today and in your honor! Thanks for being such an awesome inspiration for non-trained home cooks like me. Really and truly, you are my favorite CHEF. That's right, bro, you are a CHEF and don't let these old men w titles make you ever feel as if you are not.

I'm obsessed with your channel

You're 23?!?!??!??! Damn, I'm old ._.

I'm a Vitamix lover even though I've never owned one. Stood next to the display for almost 4 years and how to make everything. So glad you got one! You can make hot food and cold food

Slowly but surely Josh became my favorit cooking channel on youtube. Coming from a cook to cook 😉 Keep up the good work

I’ve watched this video like 5 times. Finally pulling the triggers. Going into day 4 of ferment

I am growing my own chillies. Hopefully i can try making this hot sauce once they fruit.

I love the aroma of lightly fried garlic.

Thank you good sir. Made my first sauce from the peppadews in my garden using your recipe. Came out a masterpiece. Thank you for your videos, they change lives. Watching you all the way out from South Africa.

Joshua this is just what I've been looking for to up my pepper sauce game! I followed this one to the letter - fermented Red Fresno's for 12 days and made the sauce today. Outstanding! I wanted to make it exactly like your recipe so when I tweak it I'll know if I'm too far off the path. Good comparison for me as I had made hot sauce using Red Fresno last month. I can clearly taste the difference with the "aged" peppers. Thanks for this one!!

I don't think I've ever clicked so fast... GIMME THE HEAT 🔥😍

I have never watched a more satisfying how to video in my life bro your explanation was pure gold .. bravo sir bravo 👏👏😂😂

Thanks bro. Just finished making it with 2 weeks of fermentation. Best Sriracha I've ever made. This is crazy good, thanks!

If i wanted to add the taste of mango should i age it with it?

I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.

My first introduction to Joshy way back when! So proud to see how much you've grown 😊😊

Coming from a chef that has earned the title "the hard way," you have also earned it, Chef. You craft, you create, you teach and you mentor with this channel. Don't ever doubt yourself again, for you've more than earned the distinguishment and the honor.

just for remembering to include Celsius you gained a sub!

did I miss it - you're not worried about the mason jar exploding? I'd recommend a vapor lock. Sauce looked amazing!!

Thank you for exact measurements!!! I always play it by ear, and 95% of the time, I am successful- I'm going for 100% now!

My neighbor gives me a ton of fresh jalapeños from his garden every year, I’m about to make a ton of sauce this year with them and surprise him with his own bottle of it. Thanks for the info!!

so charismatic! Hope your channel blows up like it should!

I grow scotch bonnet, habanero, ghost and just started a few reaper plants. never made a sauce, it is time!!!

I ❤️ this guy now , you bringing me back chef 👩‍🍳 👌🏻👏👏 it’s true you can learn in the kitchen and not all in culinary school will teach you ,and thousands or more repitition to make you a good chef and forcing you to learn something in that field 👏👏👏👏

Thanks for sharing the recipe. I made it with red jalapenos and I absolutely LOVE it. It's now officially my favourite hot sauce. Already making the second batch.