Preparing a New Molcajete - (Mortar and Pestle )

 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!

 Making sauce is a multi-step process.  There are a variety of processing methods that can be employed to prepare the hot chili peppers for the final blending.  Processing pepper into a mash is the beginning step in creating a great fermented hot sauce.  In this video, I show you a very condensed version (10 minutes) of how you make a pepper mash using Jalapeno and Fresno chili peppers.  Two pepper mashes and two vacuum jar ferments.

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. 

 Most of us were first exposed to hot peppers in the form of the very popular Jalapeno pepper.  Today I will begin the hot sauce blend with a Jalapeno and Pineapple ferment that was started 102 days ago.  This ferment was using the vacuum fermentation method and the interior of the jar was kept at a vacuum throughout the entire fermentation; a very unusual way to ferment peppers.  This video takes you through the entire blending process.  Please enjoy.

 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.

 Garlic and Honey.  What an amazing combination!  This is a fermentation I started several days before this footage was filmed.  This is about 20 ounces of garlic, smothered in raw North Alabama honey.  Honey and garlic fermentations are typically quite slow developing.  To my surprise, this one took off immediately.  The bubble activity was so brisk, I though anyone interested in fermentation would enjoy seeing all of this activity. 

 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.

 I shot some b-roll footage for a video I recently published about fermenting garlic in two different ways.  I did not use any of that footage in the original video.  This morning I was looking at that footage and realized some might enjoy this on its own.  So, I removed all of the sounds and added some beautiful acoustic guitar music.  Enjoy this soothing adventure.  Thank you. 

Garlic is a primary and highly desired ingredient in most hot sauces.  This video shows how to ferment garlic for addition during hot sauce blending.  Here, you will see how to ferment garlic with saline solution and in pure local honey.  I think you will find this very interesting.  It should be noted that fermented garlic lasts a very long time and is great used in any cooking dish.  The honey garlic is even good right out of the jar as a snack.

I spent most of the day in my home kitchen experimenting with a few recipes.  I have several vacuum bag ferments I wanted to blend with a few ideas I had for complimentary ingredients.  I posted this little short video on YouTube to let my followers know what I was up to.  To be honest, this recipe experimentation in my kitchen is the most fun thing about this business venture. Once I am officially launched, I will be doing some step-by-step videos of this recipe development process.