Fermented Louisiana Style Hot Sauce - TOO EASY!

This is an unbelievably tasty Louisiana Style Hot Sauce recipe that will impress everyone who has a love of hot sauce. It's a fermentation recipe too which makes it super easy and super tasty, not to mention really good for your body!
*some people are scared of fermentation, DON'T BE! Hit me up in the comments if you have questions!

00:00 - Intro
01:30 - Ingredients & Filling the Jar
08:37 - Water & Salt Solution Calculation

11:44 - Getting Ready to Ferment
13:29 - Length of Fermentation
13:39 - 3 Day Fermentation Check-in

14:26 - Processing to Final Hot Sauce
16:00 - Glass Stopper Top Bottle
16:48 - Straining liquid to make Traditional (non-chunky) Louisiana Style Hot Sauce

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Recipe:
Equipment Needed:
1- Quart Mason Jar - Wide mouth
1 - Fermenter Lid - OPTIONS: Regular lid and Rubber Bands / Air-lock-Water Stop
1 - Glass Weight - OPTIONS: Ziploc bad filled with water / Boiled stone
1 - Kitchen Scale - OPTIONS: you can just use about 1 Tablespoon of salt instead but measuring is WAY better

Ingredients:
Kosher Salt - OPTIONS: Pickling salt or any salt that does NOT contain iodine (iodine will slow or stop the fermentation process)
15 - Peppers of Choice
5 - Cloves of garlic (more or less for your taste)
1/2 - White onion OPTIONS: You can use any onion you like but I prefer white
1/2 - Tomato
Water - NO Chlorine, fluoride, etc. Use bottle spring water or distilled/filtered water
Apple Cider Vinegar - Optional

Directions:
Wash all material well (especially if store bought)
Chop materials and layer into mason jar ending with Tomatoes to keep other veg from floating up.
Fill jar with clean non-chlorinated water and check the weight of the contents (being sure to subtract the weight of the jar)
Now add 2.5% salt by weight (or about a tablespoon in most cases)
Top up with water. Place a lid on top and shake to dissolve salt and release air.
Place fermenter lid on top and allow to fermented for 3-4 weeks.

To process, pour out about half the water in the jar. Pour everything else into a blender and blend until smooth. Add a little ACV if you desire. Bottle chunky, or strain through cheese clothe or a fine sieve and bottle.

Store in fridge.

Thanks for watching and don't forget to get your hands dirty!

Follow me on:

[TexasGardenDoc]

I know it's been a LOOONG time since I posted a video, but life gets complicated sometimes! If you love hot sauce you seriously have to try this recipe, it's really easy because it's fermented and nature does all the work! If you are nervous about fermenting or it's your first time and have questions, hit me up in the comments and I'll help you out!

[EASTSIDERIDER]

The extra sauce would make a good starter for your next ferment. I’ve used the remaining sauerkraut brine to get a quick start on pickles.

[gregragincajun]

nice video yes. when you said well water oo yes i live were they had well water it sooo nice to have that for sure

[OfficialReviewRealm]

Thank you for the great easy to follow video! I can't wait to make some with some of our hot peppers, tomatoes and onions that we're growing in our garden this year!

[luckychicav]

Hello. New to your channel. I was watching a ginger video and yours was recommended. So I watched and was reading reviews, someone thanked you for the secret to Tabasco peppers (because I’ve had no luck with peppers), so I went looking for the video and stopped at this one.
I’m in Texas so you will be one to watch for when I have questions since we’re on the same growing zone and I’ve always grown ornamentals since I was young, always organic but never edibles. I am just leaning about that. I love your way of show in your videos, start to finish product.👍🏼
Thank you!😉

[Static_Laughter]

Dude that looks so good. I love the spicy stuff! I might have to whip something like this up with my brother sometime!

[stephanieroan]

I got the ingredients and can't wait to give this a try. Thanks for the great video! :-)

[rhondamc]

It looks divine. I do love me some heat! I'll have to give this a whirl!! lol

[MayhemMero]

Doc, another great video!! You got me and the wifey glued and think you should do more instructional videos cause we love them! Haha Also make sure that bottles full when we come visit one day! 😂

[Stromatic]

Great video and amazing recipe, best I've seen on YouTube!

[wjcallihan]

Great video. My favorite parts are "now it's been exactly three or four weeks", lol (14:26) Also, "it's smooth but it's still chunky" (15:26) Love ya!

[scetchport]

Great, an easy fermentation recipe.
I have habanero, scorpion, ghost chilli plants, and several more.
I'm gonna need heat proof jars !!!!

[fitzgn]

I am going to use my Macho pepper I grow!!!

[datazzmccombs]

I ferment mine for 3 years that way it is table stable, try this with just strait 7 pot primo peppers one drop will tear your head off.

[Bodhisatva]

at what temperature is it better to ferment pepper?

[markduric]

Fermentation makes peppers hotter? Not from my experience. Doesn't it make the spice more balanced and palatable?

[jimhoffman]

I fermented my peppers for 3 weeks and when I opened the jar they smelled sour. Is this normal?

[TheSchroedi]

Thanks for this nice video. But why don`t you dissolve the salt in the water befor you add the water to the jar? Seems easier for me to do so. By the way, i tried this out. It is fermenting now since 3 days and produces alot of co2 :) again thank you for this recipe. Greets from Germany

[pegsol]

Oh there are definitely crazy people in MY house!

[mikejones]

My only question was, why use the other jar to tare the weight. If you used your pepper jar then then it would just weigh the water. No math needed.