Canning and preserving super-hot peppers like the Red Ghost Pepper can take many forms. Unfortunately, many of them require heat processing to maintain shelf stability. You can also pickle hot peppers, but you must wait for the peppers to fully absorb the pickling fluid before they are at their peak quality. In this video, I demonstrate a different method call vacuum pickling. In this method, your chili peppers are preserved in canning jars, and no heat processing is necessary.
In this video, I demonstrate filling 74 bottles of sauce cleanly and fully to the proper level. I will post an additional video showing the disassembly, cleaning, and adjustment of the machine. I hope you enjoy this video and please do not hesitate to comment with any questions you might have. Thank you and please enjoy!
In this video, I demonstrate just how quick it is to process larger batches of pepper into mash very quickly. I am processing fifty pounds of Biker Billy Red Jalapeno peppers for a 3 month ferment. It will then be used to make one of the great Alabama Hot Sauce recipes and will be enjoyed by dozens of loyal customers. The Biker Billy peppers are a beautiful Jalapeno hybrid that offers peppers in a much larger size and with nearly double the heat of traditional jalapeno peppers
I prefer vacuum fermenting for use in hot sauces. My experience is that vacuum fermentation is cleaner, more resistant to mold and various yeasts, and honestly I think it tastes better. Unfortunately, it is difficult to find one-gallon vacuum fermenting vessels that are based on a clear jar. So, I decided to make a few of my own to test. In this video, I am making a orange habanero pepper mash in one of my gallon jar "inventions". This is a great test of the jar,.
Here I showcase a special fermenting vessel I have developed to facilitate VACUUM fermentation, my method of choice, while expand n this video, I demonstrate the Alabama Hot Sauce method of applying a salt cap to a hot pepper ferment, combined with vacuum fermentation for added safety. I demonstrate how to use the entire portion of the salt for the mash, some integrated into the mash for immediate work in fluid extraction and the remainder to create the salt cap. I hope you enjoy this video.
Here I showcase a special fermenting vessel I have developed to facilitate VACUUM fermentation, my method of choice, while expanding to hundreds of pounds of ferment. The Alabama Hot Sauce fermenting containers are made and adapted from readily available containers and parts, but assembled in a way that provide for both vacuum and traditional brewers water valve fermentation methods. I hope you enjoy this look into the equipment necessary to move to the next step in hot sauce manufacturing.
This video follows the process of making Alabama Hot Sauce pepper mash in our commercial kitchen. Our minimum batch size for fermentation of a single pepper type is 40 pounds per pepper. This aligns perfectly with the use of 5 gallon and 6.5 gallon fermentation pails. In this video, we use the Hobart Commercial food grinder to process the peppers, and this effort involves 80 pounds of pepper, with green serrano and green jalapeno each weighing 40 pounds.
From the very first attempt at making hot sauce, I have loved the fermenting the most. There is something about the conversion of pepper textures, chemistry, and flavors that simply mystifies me. I would set for hours watching the bubbles rise to the top through the crystal clear Ball glass jars. Once I started commercially fermenting in batches much too large for clear, glass jars, I was upset at losing that thrill of direct observation. This video shows it is still possible. Enjoy.
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.
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.
In this video, I demonstrate how to use simple white rice and water to remove the stone residue for your molcajete (the Spanish name for the mortar and pestle). Failure to properly do this will result in a gritty disaster on your first use. Like all important tools, this one requires care and cleaning if it is to deliver scores of years of good service in your kitchen.
This video leads you through the process of how to make hot sauce using fermented jalapeno peppers. This recipe benefits greatly from the tart taste of peach juice and the natural sweetness of fresh raw pineapples. Sweet Jalapeno hot sauce is creamy smooth, friction pasteurized for safety, and bottled ready for the center of the dinner table.
Serrano Peppers are a real treat. While; they are several times hotter than their cousins, the Jalapenos, they are calm enough to provide a pleasing, great tasting food addition for folks with cooler sauce appetites. This video is Part 1 of a two video series on an Alabama Hot Sauce Fermented Serrano hot sauce that will be made in the Louisiana style, with the addition of garlic. an ingredient not typically natural to the style. However, it will make a very nice taste sensation.
Few peppers are more delicious than the Orange Habanero. Here we ferment orange habanero peppers using the vacuum fermentation method to product a clean, fresh, and yeast free pepper mash. Nothing enhances the great flavor of the habanero like proper fermentation and aging. The initial crisp, floral taste of the Orange Habanero pepper is quickly followed with the whole mouth warming that the habanero is famous for. Fermentation adds the funk we are accustomed to from quality sauces.
Making a great hot sauce is always fun, but never more fun than making it with your grand children. Delicious Pineapple Serrano hot sauce is carefully blending by Mr. Phil, Rowan, and Elizabeth. Taste testing a brand new sauce is something special. You always wonder if others will like your sauce as much as you do. In this episode, I get the chance to test my sauce out on the kids. They typically don't like hot things, but they decided to take one for the team and give it a try. Enjoy!
Louisiana-style hot sauce is the largest selling style of sauce in the United States. The tangy vinegar taste, combined with fermented hot peppers is a taste that is sure to please. "Rehab Fresno" hot sauce is one of the Alabama Hot Sauce takes on this great style. This original recipe features a combination of freshly fermented Fresno red hot chili peppers, with a little dash of fermented Red Habanero mash for a little extra sizzle.
I stopped in at a local BBQ joint to purchase a BBQ sandwich. Immediately, I thought about smothering it with Louisiana style hot sauce. So, time to make some! In this video, I demonstrate the first part of that process...fermenting the beautiful Fresno Red Hot Chili peppers. This involves prepping the Fresno peppers, creating a pepper mash, and starting the ferment using the vacuum fermenting method. I hope you will enjoy this video.
This is a demonstration of how you prepare Habanero peppers for fermentation using the vacuum fermentation method. This ferment is a mash preparation of pure red Habaneros. The vacuum method of fermentation allows for the "cleanest" possible ferment. With proper cleaning, sanitation, and sterilization techniques, it is possible to ferment with no fear of the dangerous food pathogens, and without the worry that unsightly Kham yeast will prosper.