Sometimes, the simplest of foods are the best tasting. This clearly applies to fermented hot sauce. I had the opportunity to get into the kitchen with my North Carolina grandson , Arlo Friedland, to whip up a special batch of hot sauce we are calling Arlo's Reserve. Using a three-month ferment of Jalapeno pepper mash, we used fine garlic powder and a variety of other spices to blend an absolutely delicious Alabama Hot Sauce. This is a very special sauce to me because Arlo choose the spices.
My name is Phil Ellis, the Mr. Phil on the Alabama Hot Sauce labels. I grew up eating raw hot peppers right off of the plants. I am a Pepper Head. Now I want to be a Sauce Boss. Alabama Hot Sauce is where I am going to do it. If you want to learn more about my journey, click the button below. Thank you.
No matter what kind of sauce you are making, it all starts with the best quality chili peppers available. The amazing variety of pepper varieties and heats allows for the assembly of a range of pepper sauces that will surely suit anyone, from the mild taste lovers to the most extreme of Pepper Heads. The pepper pods may be fermented, dried, cooked, or processed raw. Regardless of the preparation method, the peppers will be blended and combined with ingredients to produce an amazing sauce. We have seven great hot sauce flavors available right now! You can order them today! In the coming months, you will see 6 or 7 additional recipes added, providing a sauce flavor and heat level that will suit anyone. Click the image of our recent tail-gate farmers market sale to take a look at our current sauces. Read the descriptions, see the ingredients, and you never know - you may find something you can't resist. Thank you.
Making hot pepper sauce is a simple process, but learning the best skills and techniques can often be time consuming and difficult. In this video, I demonstrate the equipment I use to pasteurize hot sauce without burning or scalding the sauce. By making use of a high-quality stainless steel double boiler and a quality induction hot plate, the task can be easily accomplished. We explain the basic set-up, along with the benefits of this method of pasteurizing hot sauce.
Fermented hot sauces begin with fresh chili pepper pods and other select fruits, vegetables, and spices. These ingredients are placed in fermenting containers and submerged in a saline solution, where natural lactobacillus cultures begin the process of breaking down sugars in the vegetables. Over the course of a week to 6 months, the ingredients take on a tangy, sharp taste that greatly enhances the flavor. The peppers and other ingredients are then processed, additional seasoning is added, and the final sauce is bottled, labeled, and ready for sale.
Wood smoking any food item can introduce amazing flavor. The same is true of pepper pods. Fresh pepper pods are smoked over a low temperature wood fire until the pods are dry and infused with the rich, smoky flavor. They are then rehydrated in juices or other liquids for additional flavor. The rehydrated peppers are then processed to a smooth and silky texture, blended with other fruits and spices, and bottled for sale to those of you who want premiere tasting sauce that compliments the flavor of any food.
There is a clear difference in the taste of sauces as a result of the way the peppers are processed. Some recipes simply demand that the ingredients be cooked. We have several recipes that will be cooked during processing. In most cases, the formulas will include vegetable items whose taste radically transforms when cooked. After ingredients are cooked, they are blended to the desired consistency, and supplemented with vinegars, citrus juices, or citrus acid to adoduceflavor and shelf stability. Our bottle labels will identify the preparation method of all sauces.
Raw pepper sauces are a staple on every dinner table in many Caribbean countries and islands. These sauces are typically made from the hottest peppers and often contain the indigenous Caribbean herb Shado Beni. These raw sauces are unique and packed with flavor. They add a punch to any food. I have several recipes for raw sauces that I think you will love. I am working with my food science friends at Diebel to determine exactly how these sauces can be produced with the same shelf life as our other sauces. I am certain I will be successful and I guarantee you will love these unique sauces.
Let's face it; grocery store spices and herbs leave a lot to be desired. Loaded with fillers, anti-caking agents, and chemicals, they leave you a little short on taste and quality. Once you have tasted fresh, unadulterated spices and herbs, you can never go back. i am working with the largest spice importer in the United States to make it possible to offer the best products from all over the world. While their typical sale quantities are measured in tons, I am close to an agreement to provide quantities reasonable for my small business. By late summer, I expect to have a full line to offer.
There are a variety of pepper products, and items necessary to make pepper sauces, that might be of interest to readers. I recently had the opportunity to procure several hundred pounds of dried Hatch Valley chili peppers, packaged in five pound bags. Many people also have interest in trying pepper fermenting at home, resulting in the need for unique materials. As the year progresses, I will also offer other pepper items, fermenting supplies, processing equipment , and other items that are germane to the whole subject of pepper sauces and spices. Watch this site and social media for those offerings.