Name that Hot Sauce! Winner announced and a Q&A - Fermented Garlic and Habanero Hot sauce.

Winner announced and John answers your questions on how to make the best hot sauce around.

Join ATX Hot Sauce President as he announces the winner of our hot sauce name challenge. In this video John discusses tips and tricks to make a great fermented hot sauce from scratch.

Learn how you can make your very own fermented Honey Garlic and Habanero Hot Sauce. Join John McClellan of ATX Hot Sauce as he shares his tips and process on making a sauce everyone will enjoy. This new honey garlic hot sauce brings the Flavor then the HEAT and we like it like that! So if you like it hot AND loaded with flavor, then try this recipe. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Fermentation is what makes good hot sauces so damn tasty! you will love this.. #ATXHotSauce

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[loukostura]

Hey John after watching your videos for about 6 months
, I finally pulled the trigger, i bought my first 2 bottles of sauce. The Smokey habanero and the black pepper habanero. I ordered and received in less than a week. Got them in the mail today. Tried the Smokey habanero and loved it. Still have to try the second bottle, but if it matches the first it’ll be awesome. Loved it and will e ordering more I’m sure

[xstreemfishing]

Thank you for all the great info. Great video.

[snackandsauce]

Great video with a ton of info. I have to try the new honey garlic flavor.

[lawrencestrabala]

Your advice on fermented peppers is invaluable, thank you. You’ve launched my new hobby.

How about a sauce using Hatch red Chili’s?

[derher]

John, full-year watching probably late on subscribing but I did you're a go to! Thank you!

[TheNickVargo]

Great videos and thanks for sharing!

I was curious about the pasteurization process. I’ve seen a lot of folks call out the FDA guidelines of 180 degrees for 10 min. Obviously you have great success with a lower temp for less time (I think you said about 165 for 1 or 2 min). Curious on your opinion!

Also for the bottling, do you just boil the bottles? Do you use the star San inside the bottles as well?

Thanks!!

[ThatGuy-mpog]

hands to friend. "looks really good honey"
bottle explodes - "dont call me honey"

[aidanmurray]

I love your videos! What a great production you’ve got. I’m really curious about this 5 gallon bucket set up you’ve talked about. Is it a plastic bucket? Is a plastic container even safe with the fermentation process? What’s the airlock method for that? I guess I’m asking for a 5 gallon bucket video. Keep up the great content! ! <3

[benross]

New to your channel & loving it! What scale do you use to measure your weights?

[Jst]

Do you have a nutritional chart, ingredients listing and a UPC product barcode on your bottles and if so, where do you get those from?

Thanks!

[ChuckNorris-xrgq]

What ph checker do you use and where do you get it?!?

[lawrencestrabala]

Can I add canned chipotle peppers that are in tomato sauce or is that bad?

[waskjohnson]

Love your videos, thanks for making them. One point of mild contention I have is the contradiction of information about brine percentages with the lacto-fermenting community. I noticed that you are only weighing the water, but not the produce. In the online communities (blogs, Reddit, etc.) I have seen many people doing it by either weighing the water, produce or both. There are some great articles on culturue.guru that discuss the need to weigh both, but I would like your input on this since you are in the professional/commercial realm. Thank you.

[TaxThisDi_k]

How do you know when the fermentation is ready for processing? I see anything from 30-90 days. What is the biggest determining factor? Ph? Flavor? Smell?

[lawrencestrabala]

I think my sweet murder hornet was a better name.