Thanks for watching this video. I hope you enjoyed it as much as I enjoyed making it. I would really love to hear your comments about what you saw. I love talking about hot sauce, my business, and the techniques I use in the development, manufacturing, and distribution of my sauce products. I am very interested in what you think about this video. If you liked what you saw and approve of my efforts, take a moment to click the THUMBS UP () button. If you found the video lacking in any way, feel free to click the THUMBS DOWN () button. Even though I don't like to see a Thumbs Down, it does give me an idea on what needs to be improved. You can also expound further on your actions in the comments section. Most of all, I need feedback so I can improve. VISIT OUR WEBSITE www.alabamahotsauce.com SHOP FOR HOT SAUCE NOW! www.alabamahotsauce.com/shop I also love COMMENTS and QUESTIONS about hot sauce, this video, or future videos you might like to see. Take a moment and tell me what you think. I WANT YOU AS A REGULAR! I would love to have you as a regular visitor to my KZitem channel. Take a moment and SUBSCRIBE to my channel and RING THE BELL so KZitem can notify you when I publish new videos or content. ALABAMA HOT SAUCE WEBSITE. You can visit Alabama Hot Sauce online to read more about my little hot sauce company. Learn more about how I develop the recipes and make the sauce, including the skills and techniques used to do it right. Also, you can do a little shopping while you are there! Visit the links below. SOCIAL MEDIA CHANNELS - PLEASE SUBSCRIBE KZitem CHANNEL. www.youtube.com/@MrPhilsAlabamaHotSauce FACEBOOK facebook.com/AlabamaHotSauce INSTAGRAM instagram.com/SauceBossPhil PINTEREST www.pinterest.com/SauceBossPhil TWITTER twitter.com/@SauceBossPhil YELP! Leave a Review www.yelp.com/biz/alabama-hot-sauce-florence-3 LINKEDIN www.linkedin.com/company/alabamahotsauce
@ErvinDonalds
Жыл бұрын
Wow. I never thought about you using that for relish. Itbet it is hot.
@MrPhilsAlabamaHotSauce
Жыл бұрын
Ervin, fermented pepper relish is amazing. Even more so with the ferment quality shown here. It will also be VERY hot.
@DavidRobbins-el5el
Жыл бұрын
Are you going to make a video showing how you use your blenders share of this ferment? It would be cool to see what you make at home for personal use.
@MrPhilsAlabamaHotSauce
Жыл бұрын
Hi David. Actually, I likely will. I have been thinking about having a FlaceBook contest and giving away a relish product custom made for the winner. I have not done a video showing the making of relish or salsa. I think that would be a good and informational journey into how such a product is made. I typically use the molcajete for home grinding and salsa making. It might also be a good time to show those skills. Stay tuned for more information on this.
@zincfive
Жыл бұрын
Thanks for the content, I'm a new sub. With some of your blenders share, maybe try my favorite hot sauce, everyone raves about it: about 30 to 50% habanero with a small to medium papaya, can of coconut milk, juice and zest of 1 limes, some cider vinegar, salt, maybe some garlic, thyme etc. I've made it both fresh and cooked, works great, pretty hot a little sweet and tangy. Great on eggs, mac and cheese, Caribbean and Cuban foods, jambalaya, makes a really good pepper jelly, chutney
@MrPhilsAlabamaHotSauce
Жыл бұрын
Hey, that sounds good! First, thank you for being a sub. I am getting so close to the KZitem Partners program, which will allow me to put clickable links on some of my videos to get a little more attention to my products. I am going to make a little of your recipe. I will come back here in a few weeks and let you know what I think. Hey, keep viewing my videos, tell your friend, and Thank you .
@zincfive
Жыл бұрын
@@MrPhilsAlabamaHotSauce You are welcome, thanks for your content, you clearly know what you are doing. If it helps, my method is to wiz a bunch of habaneros, with salt and vinegar. Sometimes I shake out some seeds, usually I don't remove all the pith. I keep the pepper mash for other things like jerk rub, or in Black Bean soup etc. I separately wiz a medium papaya, a large lime (sometimes whole, sometimes just the juice and zest) a can of coconut milk (not cream) salt and cider vinegar, sometimes more lime juice. Usually I add some combo of garlic, ginger, fresh thyme and cardamom. I combine about 30 to 60% peppers with the mix, usually I simmer it to get the nasties, but I have made it fresh also. For my home use I don't can it, but I sterilize all the containers and tools. I haven't been a stickler about pH or salt levels, I probably should, but I haven't had any problems, it holds great in the fridge for a year or more. It does tend to set when it sits in the fridge (I figure it's the pectin in the papaya), so I loosen it with vinegar (sometimes I use balsamic, which is pretty nice) when I transfer it to smaller containers.
@zincfive
Жыл бұрын
Its a little sweet from the Papaya (less sweet than pineapple, which I prefer), and the little creaminess from the coconut makes it blend really well with eggs and the like. It's a really good ingredient. I mix it with The Ginger People Organic Ginger Spread, as an awesome pepper jelly, use it in pulled pork. Its an excellent base for a chutney with mango, whole citrus, apple, dried fruit, etc. Let me know what you think. I'm thinking your fermented peppers are going to be awesome with this recipe. Every time I've fermented I get cross flavors (it's good, but...) probably because I haven't been very good about sanitizing. I'm curious about how you find it... Have you ever considered selling your fermented pepper mash as an ingredient? I'd buy some! Thanks again, your channel is awesome!
@MrPhilsAlabamaHotSauce
Жыл бұрын
@ZincFive I like your experimental approach to using your ingredients. I like doing that myself. I often get in my home kitchen on Sunday afternoons and play around with ideas using pepper mash. Sometimes, I hit on something really good, and move it to my little research area in my commercial kitchen. I have sold quite a bit of mash. I shipped 100 pounds of Biker Billy Red Jalapeno mash to a small producer in Virginia this past Monday. That is a very unique jalapeno. The peppers are very large and twice as hot as field-grade peppers. The habanero mash I opened in that video is typical of most ferments I make. They are usually VERY clean, and extremely dense and dry. I really see little value of excess moisture in a ferment. You are simply transferring the heat and flavor from the pepper into a mostly unusable brine. It also gives me excellent control of the final sodium content of the final sauce. If you have an interest in buying some mash or puree', just let me know how much you want, which pepper base, and your heat requirement. I can supply habanero anywhere from about 180,000 to 400,000 SHU. Thanks again for the comments and the conversation. Maybe we can plan a phone call and spend 45 minutes to an hour talking sauce and how-tos! Thanks again.
@DavidRobbins-el5el
Жыл бұрын
That fermented pepper looks really good. How do you ferment it so cleanly and with such little liquid? Mine is almost all salty liquid.
@MrPhilsAlabamaHotSauce
Жыл бұрын
Hey David. Really simple. Clean, clean, Clean. Throughly clean the peppers. Throughly clean tools and vessels. Use chlorine or quant third-sink solution on everything and LET EVERYTHING AIR DRY! Do not be tempted to towel dry anything. During the entire process, frequently use you sanitizing solution to clean as you go. Use sterile liners in your containers and vacuum after sealing.
@ErinBrock-x4u
Жыл бұрын
That mash looks great. I do mash in 1 gallon jars. Mine is always full of fluid. Wby is yours so dry? Did you drain it?
@MrPhilsAlabamaHotSauce
Жыл бұрын
Well, I can tell you what I do, but I am not sure it exactly how it causes it to be "less wet" exactly. I only mix half of the salt content into the pepper. The remainder goes on the surface of the pepper and melts quite slowly. I seldom have more than about 10%-15% of fluid when my ferments fini0sh. Thanks for viewing my video and I hope you subscribe and continue watching.
@custorio
4 ай бұрын
may i know where you buy these types of buckets?
@MrPhilsAlabamaHotSauce
4 ай бұрын
Actually, I build them. The bucket is a PolyRound-120mil 5.5 gallon from M&M Plastics in Chattanooga TN. The lids are 120 mil gasketed, screw-on lids that can also be purchased from M&M, but like the buckets, they must be purchased by the pallet. The vacuum valves are best purchased from Amazon They 3.1 PSI wine bottle valves in ALL rubber. Regardless of the valve you use, it must be all rubber. I hope this helps.
@jelly8594
Жыл бұрын
Hi! What percentage of salt do you use? Just peppers and salt, no water?
@MrPhilsAlabamaHotSauce
Жыл бұрын
I never add water to any ferment. I honestly cannot understand the desire to produce salt water along with the pepper. I would never use salt brine in a hot sauce, especially when there are so many fabulous liquids available to use. All of my peppers are ground to a consistency dictated by my recipe. I then add salt by weight, typically from 4% to 12%. This, of course, is dictated by the recipe. Salt will produce considerable fluid during fermentation, but it is fluid created by the natural juices in the peppers. That said, I use very little of that fluid in my sauces. I prefer my purees to be the consistency of roughly ketchup when I begin the sauce construction. Again, this consistency is a measured quality characteristic, dictated by the recipe. Thank you for your comment.
@jelly8594
Жыл бұрын
@@MrPhilsAlabamaHotSauce much appreciated! The saltwater brine is the standard for fermentation, so I guess that's why it is carried over. But as chilies are antibacterial and all, it isn't needed. You keep a vacuum inside that bucket? Do you check it daily, because of the CO2 generating doesn't it cancel out a vacuum?
@MrPhilsAlabamaHotSauce
Жыл бұрын
@jelly8594 The CO2 production will fill the vacuum void and cause a positive pressure in the container. The valves I selected for my buckets will maintain a 2PSI positive pressure in the container. In the First three days of the ferment, they are vacuumed each day. It is critical (the most critical time of fermenting) to make sure the is that gigantic reduction of oxygen continues. This is the best way (in addition to relentless cleaning) to prevent yeast, molds, and other contaminants. I open every ferment twice per week for quality inspection and liquid draining. They are vacuumed again after inspection.
@jelly8594
Жыл бұрын
@@MrPhilsAlabamaHotSauce excellent! Makes total sense and I really appreciate your elaborate answers! 😉👍 I will try it out in a small scale kitchen experiment!
@MrPhilsAlabamaHotSauce
Жыл бұрын
@@jelly8594 If you ever feel the need, I would be open to a phone conversation some afternoon if you would like to discuss any issues. Again, thank you for this discussion.
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