Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

I don't know I really don't know what I'm doing let's look today we're gonna be doing a little black soap fermented hot sauce and it's just a little microbial process you know because the peppers they're they've been picked but they're still there's still a lot of stuff in there that's alive and doing weird stuff botulism Chris this guy in is botulism no one says botulism since like 1920 that might not be true [Music] I got some Fred's nose and some habaneros I like to do a little blend because the habaneros they have great flavor really not very floral but they can be super super hot so I like to cut them with some Fresno's we're working with chilies you want to use all right well you don't have to do whatever you want you should use some planet latex gloves because you get the chili the pepper oils that get on your hands you get in your eyes go to the bathroom you get yourself in a row a real world the trouble there it's happened before it's happened before no good so we're gonna go get some gloves all right Vinny what I do is I just trim the top I mean people you know maybe oh you're wasting peppers yada yada yada but I ain't got that kind of time that's enough so now I'm gonna cut all the caps off I'll take the seeds out it's a little tedious but you get a good you get a good yield on it a couple little seeds in there no big deal we're not going to go nuts but we got all the tops all the seeds out a little bit of dry the biscuits a couple mixed peppercorns four cardamom pods we could use five if you want a little big deal we'll use just a little pinch of that Marasco beer nice and then the garlic Vinny always crush your garlic we're gonna use six tablespoons of just regular old sea salt and then we'll do the same with sugar now I'm gonna add two quarts of water I like to add just a little bit first all right give it a little shakey shake you know get everything just a little little dissolved into them you know make it a little nice you know oh yeah little pro move right we learned this from mistakes you put the peppers in first and then your water just in case your vessels too small you don't lose all your you know I'm saying so we'll put these bad boys in there all right that will measure the water now Chris you know percentages we're gonna give this a nice little shake all right we'll let that sit very important what to do here so it's fermenting so it's going to be releasing gas and pressure so if you left this closed for a week and a half I mean this has a lot it might blow up what you have to do every day is just they call it burping and what you do is you just let you just yeah you just let the gas out when you open it all the bubbles will rise and you'll see that it's very active it's Jesus yeah well let that go for we'll come back in about a week and a half you ready then huh well it made a little that was a little anti-climatic for the video but yeah they look good you see all these little bubbles coming up that's a good sign that fermentation that started so I like to do sometimes Vinnie I like to just go in there and massage them a little break open up break them up because they're still pretty firm I mean there's still peppers and that will release some of the the pepper foam quoi there to help will all get to fermentation really going burns the nostrils a bit Vinnie all right so we'll go another week sometimes if you get a little white silky film over the top some people think it's mold or it's bad it's ruined it's just a yeast that naturally occurs sometimes no one's ever gotten sick from that might want to fact-check that all right sorry Vinnie so we left off you're gonna give it a little agitation you see all the bubbles coming up you're catching that on your high-def camera Vinnie we're gonna give it a little burp really get one shot here one shot one kill like Tom Berenger oh you hear that this could go a few more days you know given this the holiday season over here Bon Appetit Oh God you know 2016 is exhausting we're gonna have to cut it a little short so what the next step is what we're gonna do is we're gonna strain off all the liquid well your net color isn't that wonderful great well put all this into the blender and then we'll add a little bit of that uh that that table Brian Oh God these things you know Oh God Oh Vinny then he do not put that in all right so that's enough I think Vinny if we need that more add more start this baby on low you ready for that turbocharger thing that's the stuff that's the stuff Vinnie look at that color nice right well look at that color baby vibrant freakin glow-in-the-dark nice smooth consistency but not too watery I've done this a couple times I like that you know I had never really got a measurement of the actual brine that you put into it there's somewhere around like a cup or something I smell half of it on the floor you're better off adding less blending it and finding out you need that more just once you add it you can't get it back all right so next step I got these real cute little bottles here you put your hot sauce in there beautiful color it's great on anything put it on eggs put on a pizza and put it on making tacos but on whenever you want great little gift to you give this as somebody will homemade hot sauce to the hero whatever is left over I just keep in mason jars right in the refrigerator and just fill up the little bottles when you need to now we got all this really it's the color is fantastic look at color baby Hey look at that color beautiful color look in that color isn't that wonderful the color is fantastic and I call it a table Brian and I put it in a little woozy bottle like this and sometimes you put that on the table little pop pop put that on your chicken on your salad or whatever it's gonna be my retirement plan open up a table Brian company so that's that look at that no waste absolutely no waste hey Emile we're gonna get someone who knows something about hot sauce to try one of these buddy nice little heat its Fresno and Oh zing oh that's nice right it's not it doesn't have like a vinegary quality but you get them yeah gasps it's like putting soy sauce and hot sauce on at the same time yeah I get into that big the big you the big you oh that's fantastic cheers born Appetit sit Vinny it's all I got for you buddy Claire you want to taste something yes taste the table Brian first no no I haven't tasted it's like it's salty a little spicier floral e no spicy habanero crazy we're not crazy it was a little uh good Brian Oliver all I'm saying fried chicken sweat oh stop it garlic hibiscus yeah business yeah yeah tingles and nostrils a bit well we're also spooning it into our mouths you know habanero yeah that's cuz Vinny that's his Vinny rushed us on the fermentation Feeny's got to go to Virginia for Christmas so we had that ready goes in I think yeah everybody's getting one in their stockings [Music]

Channel: Bon Appétit

Views: 5,244,458

Keywords: hot sauce, sauce, hot, chiles, peppers, habanero, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, hot sauce recipe, how to make hot sauce, easy hot sauce, easy hot sauce recipe, best hot sauce recipe, hot sauce challenge, spicy, spicy food, fermented hot suace, diy hot suace, vinny, food, bon appetit

Id: UGjCeAbWKPo

Length: 8min 4sec (484 seconds)

Published: Thu Jun 01 2017