Loved this sauce. Thanks for sharing the recipe.

Cardamon pods is awesome with chilli fresh

Thanks for the xanthun gun recommendation. I’ve got 3/4 gallon of last of the season peppers fermenting right now. Great channel. Subscribed.

Totally awesome and in depth videos on what to do/what not to do in the fermentation world. Many other sites don't mention the Star-san or importance of sterilizing and also the pasteurization to stop the fermenting before you bottle. Excellent tips and tricks so thank you very much!!!

Hey John, im addicted to your sauces. I think I e tried them all. Red Ghost is a fav

I have never tried making hot sauce but this channel just inspired me to give it a try. Thanks for the great content!

Your video is very informative! I watched a few videos before making my own sauce and now I see how they were lacking key info which you've mentioned. The sauce from my first batch has split but the next one will be better. Thank you!

Man I burst out laughing when you brought out that chainsaw-size immersion blender! 😂Fantastic! I've got to figure out how to do all of this proportionally on a smaller scale. Have a blessed day John.

HIi! let me say that after long time trying homemade fermented sauces, and searching lots of information about fermentation and learning from here and from there. you are the first youtuber that in my opinion do things well. Everything was very well explained with a lot of learning information and the fact that you comprobate the ph levels means that you know what you are doing and only a few comment this. Thanks for the advice of stopping fermentation process when bottling. I LOVE hot sauce. My favorite one is sriracha, and i have started to try to produce my own. I have tried several times to ferment peppers in the correct way, i always got a result with good appearance, good smell, no molds , but flavor is not the expected.... a deep bitter flavor as if it was a little bit rotten, not disgusting at all but not super tasty neither. Even after adding vinegar and sugar i don´t get a super tasty fresh jalapeño that you can feel in sriracha, or nice flavor of tabasco.... does anyone experience the same? any idea about this? at this moment a batch of habaneros is fermenting in my house. i will try some of your advice . Regards

Great video John!

Mmm looks yummy!

Khan brain strain is also very good pepper too nice video buddy

Really enjoy your videos, but man, you touch literally everything in the kitchen with your scorpion-contaminated hands!!!

Scarface & Ferris Bueller double whammy!

Thanks for your videos. I've also make my own hot sauces and didn't stopped the fermentation and last summer after 2 months of using the same sauce yes... It exploded! Luckly not on me... On the ceiling took me 2 hours to clean it all up! So yes you need to stop the fermentation! One question: do you need to ferment every Ingridient? Or you can ferment the peppers and add fresh not fermented Garlic or fruit only when blending? Would this also be cabinet Stable? Thanks

Interesting,I've never thought to dehydrate the mash, I just use it as a spread but I'm going to try this now,do you put it on parchment paper spread out thin? My racks are about 3/4" square pattern wire racks , wondering how you do yours

As for the labels, I've never had a problem with the quality or ink rubbing off or colors fading at all. I use koala label papers and I've also been using A-Sub brand with great success so far although only a couple months of trial for those. I use an epson xp15000 inkjet printer and the labels look professional and if anything they are too durable because when I go to get the labels back off to get bottles ready for another batch of something different, I have to soak overnight and still don't come off very easily. Both brands also make vinyl waterproof labels for projects that you may want a more permanent or at least waterproof long lasting labels, and those are really nice. I recommend trying those two brands as long as your printer is capable of printing a really good quality,if not, I wouldn't recommend printing your own labels unless maybe you just want a black and white text only label. I think labeling is my favorite part of the whole process besides consuming. I also make wine and beer and make custom labels for those as well. You can find both brands I mentioned on Amazon

We called those big stick blenders "chowder cheaters" in the kitchen I worked in. Great tool.

maybe i am late for this video but i really hope you answer my question (also thank you for the informative video, well done and now i have all the details to do my own fermented sauce). if i am using some kind of spices, when do i add them to ? is it after straining? just like you did with xanthan gum? or before straining ? or even before that? thanks for the video

good job

Great video! Just found you recently and am really a fan of your information and presentation. Quick question, how many 5oz woozy bottles does this 1 gallon ferment yield?

Would love to see a video on making the seasoning/flakes/powder from the pulp!

Hola! I like the idea of doing the dehydration of the pulp after you've strained the blend! Seems like such a waste to just toss all that flavorful material. Do you ever add the dehydrated spice mixes to any of your hot sauces for extra flavor? Thanks for the great videos!

Great video! Awesome presentation - feels like a friend laying it all out. Only thing I wish I had more is the the "heat to 145" process. This seems like a critical step safety wise. Do you use high fast heat? Do you simmer after or just shut off? Thanks.

I´m growing (yellow) scorpions this year for the first time. I´m super exited to try this process. What would you recommend to add on yellow scorpions to keep the colour, if i may ask?

This is a great channel. I just opened upy first ferment after 2 weeks and there was no mold, but the odor was terrible. Like nail polish. I had red and orange peppers, haberneros, and garlic. The smell and taste were overwhelming. I can't imagine eating this batch. What would make the ferment smell so chemically? I used a 3% brine.

Great video! I'm currently growing peppers and can't wait to start some fermented hot sauce. One question - can you use potato starch or something similar instead of the gum to thicken the sauce?

That Emerson blender is bad ass 😂👌

John, thanks for the videos. Can you tell me how much sauce a recipe like this makes? I'm brining a similar sized batch and trying to figure out how many woozy bottles I need. Thanks!

I was wondering what size of glass weight you were using for the one gallon jar

How long will this sauce last once bottled and do you lose heat when you pasteurize it?

What size labels do you use for your 5oz woozie bottles??

I have a question John, some people say not to cook down?? Say it kills the good bacteria for shelf life?

Hi John how long do you let it ferment ? Thank you

Maybe take a look at a food mill

I think you should leave at least 1 inch of air space on top of the bottle as your sauce cools the air will contract creating a seal on your bottle cap

Could you also use pectin to thicken your hot sauce?

do you stir the sauce while its heating up before you bottle it

Could you tell us which brand of blender you used in this recipe. It looks powerful. Thanks 🙏

I have a questions 1) how much ml vinegar must put in 1kg mashed peppers and 2) how much grams xantham gum must put in? 3) how long must boiling the sauce and how celsium?

No vita mix blender

How do you sanitize your tools? Great videos!

What’s your xanthan gum ratio to sauce?

That's a serious stick blender.

What PH tester are you using?

How do you ferment the plums ?

Who prints your labels?

3:04 well, what is it now plum or apricot? ^^

What is antomgum? Can i buy online what is the real name label? 🙏🏻 thanks

Salsa de escorpion a que sabra ?

pH scale isn't a percent, it's a logarithmic scale for measuring potential hydrogen ions

Since every comment is asking a question you already addressed, I may as well join the club. What kind of peppers did you use in this sauce? HHmmm? :)

From my experience working with super hots, washing your hands does next to nothing. When I first started out, there was no youtube so it was trial and error and those oils stay in your skin for about 36 hours give or take. I remember very vividly the whole using the bathroom trauma as well as waking up next morning rubbing my eyes and feeling like I got pepper sprayed. And going to work next day sweating and wiping sweat off your face will give you quick reminder of what you did the day before. It only took one batch to learn my lesson though. I wear gloves now while cutting up super hots, jalapeños and more mild peppers don't bother me as much and I'll bare hand those bitches no problem. But beware of these superhots anyone who's just starting out

Get a "Flotte Lotte" :-)

I'm confused. I just watched part 1 and you added a beet. But in this video (part 2) you say you added plums and apricots? Did I miss something?

You bottle it why it's still hot?

pH is not a percent, FYI, it's a unit of measurement of acid/base.

This can’t be part 2 to the red scorpion as the batch number and ingredients are different how about you finish what you started. I was going to buy from your site but if you can’t keep this straight what is happening in your bottling

Should have used batch 100!

Hot sauce seems great however, I gotta break it to you... that is not an immersion blender, its a Bosch hammer drill.

John that’s a HUGE toy 😉

FYI....pH is not in percentage. pH is between 1 and 14,. 3.1 is acidic. 3.1 percentage brine does not exist.

I love the show, love your recipes, and the scorpion pepper is my favorite of the "big boys". I wasn't able to finish the video and took the gist for the rest... let's be honest. I couldn't hear xanthaN gum mispronounced one more time. Short of being pedantic about language, I look forward to replicating that sauce!!

That is not the same jar, in part 1 you did not put those big pieces of onion, nor plum

Am i the only one that feels the need to point out that pH is not a percentage?

Thanks for the knowledge. Please move your mic or turn down the sensitivity, youre nasal breaths are rough to the ears

I could just see the sweat drip off your face into the jar when you smelled it @00:55 The blender you used are you sure it didn't come off the concrete truck down the road?