hey everybody John McClellan here ATX hot
sauce ATX hot sauce.com check us out online and subscribe below if you like our video
got tons of other videos on there today I'm making one of my absolutely favorite sauces
it's called The Juice won multiple Awards here in Austin at the Austin Chronicle hot
sauce Festival last year this year it Blends pineapple coconut garlic onion Ginger turmeric
cardamom and Habaneros and a great fermentation I'm going to show you how to make it today all
right let's get to making this hot sauce I like to put my fruit not Peppers but the fruit like
the pineapple at the very bottom and this recipe and when we make them at the kitchen we use
a five to six gallon uh buckets to create our sauces and we'll put two whole pineapples in
there today we're not going to need that many we're going to need about about 12 ounces of
pineapple but I'm gonna get this thing cut up and it'll just check if you want to get the
top off just twist it off another thing you can do with this and I'll put an insert video
or a picture here to show you what you can do with this after a couple of years but this with a
couple of toothpicks in it a little bit of water let it root out then plant it in a planter for
your house and check out the picture here that's mine two years actually put pineapple out recently
but you got to be patient with it put that aside don't worry about the core you can keep the core
in there and we are going to need about 32 ounces of that always weigh everything you want your rest
to be recipes to be consistent 12 ounces actually is what we want here it's a little bit over 13 and
a half but that'll work all right now we want to get our fridge cut up pretty good right big chunks
are not gonna they're gonna take up a lot of room careful with a sharp knife pineapples can be
slippery and you don't want to take a finger off next we're going to add the coconut in here
coconut is three and a half ounces of coconut so let's steer this out like oh it's actually the perfect
amount there get that loaded in all right we're gonna do three ounces of garlic there we go it's about three ounces of
garlic there we're gonna put those in whole and we've got some turmeric now I like to wash
this off so I'm going to wash it off real quick hold on one second all right the reason we add
the turmeric a lot of it's for color gives it a great taste too but you can see the color on the
sauce that's a lot of it comes from this turmeric so I don't like to peel my turmeric I
just like to wash it really really well peel it you take all those good
bacteria off instead of smaller pieces all right next we've got some ginger ginger
we're going to need about one ounce of that a little too much about one ounce right there this has already been
washed and ready to go we're going to cut this little guy pieces too get that throw it
in there next we have a little bit of cardamom we're going to do about .5 ounces
of cardamom these are whole cardamom seeds I think you have such a great flavor on them next Habaneros now I do recommend wearing gloves I
didn't need gloves until this point but I thought I'd put them on anyway uh let's get these chopped
up make sure if you see any ones like these that have a little discoloration on it maybe a little
bit of mold or a little mushy those are the ones you want to throw away right you don't want to
be using this let's get these chopped up now here's an important part of fermentation some
people are like well why don't you just throw the whole thing in there well you want to chop it
up because if you don't chop it up the brine that we're going to put in a few minutes can never get
inside so it has air pockets inside where molds can developed you want to chop these up fairly
well and you just want to get them all opened up so that brine can go in there just cut them in
quarters it's going to take it all right we've got all the Habaneros in there push that down a
little bit got all the pineapple the cardamom the garlic uh the ginger in there now we're going
to add uh one small onion to the top of it make sure you get all this yucky stuff off of it fun fact the reason you cry when
you cut onions sulfuric acid you're serving fresh onions that are chopped
not cooked I recommend rinsing them off under water in a colander if you're making like
a pico de gallo or something like that all right we've got that in there next we've got
to add the brine let me show you how that works all right so we're doing a wet fermentation
a lot of people are like aren't you going to weigh the the product and then put that ratio of
salt into so whatever the vegetables and fruits weigh that's the percentage of salt now we do a
wet fermentation uh rough chop like that that's a master's thinking about so what we do is we
do three and a half percent salt to water now here's an easy way to do that right so let's
do a little uh history lesson from go back when you were in junior high high school and you're
learning about the metric system if you did four liters one liter is a thousand grams in weight of
water 1000 grams of weight and water is one liter right so if I have four liters here right and that
is 4 000 grams of water and I want to do a three and a half percent well three and a half percent
of a thousand is 35 we'll times that by four what do you get 140.
So we're going to do 140 grams of
salt for this 4 000 gram or four liters of water all right 140 grams we'll get that right in that
water now let's get that puppy stirred up kosher Salt's probably the best sea salt works too you
know there's some debate about this I probably wouldn't use a uh iodized salt you know some
Himalayan sea salt might be good I just like your straight kosher salt you want to get that
all mixed up Let it gets all dissolved in there and then we're going to pour a brine into here all right we got our salt to dissolved in the
water let's get it into this gallon container jar remember three and a half percent of
the weight of the water we got four liters that's four thousand grams of water 140
grams of salt is three and a half percent if I did my math right now when you put the brine
in you want to get it you want to have a little bit of head space not too much head space because
that oxygen get in there and they can create and promote growth of mold so we're going to let it
sit there a little bit put some of the bubbles out now what's going to happen when it starts
fermenting is it's going to expand so you don't want it too far up so about right there maybe an
inch off the top right next we're going to have one of my little fun things here I'll do that
a little press pipe they make them in different sizes what you can do is you can adjust this so
when you put the cap on it holds the vegetables down below that's why I put those onions on there
to hold those down so we'll do a little bit more yeah probably about like that
take a clean and sanitized lid have I used that term enough I'm gonna get that
screwed down on there then we're going to use our air lock now you don't need an airlock but you'll
once the fermentation process starts you'll need to burp it at least once a day or the thing will
explode you don't want that probably wondering why I have the Vodka here well you got to have
some liquid in here water probably not the best you could put brine in here that's salt
water brine I like to put some vodka in there kind of like what Julie child says a little bit
for the airlock and a little for me not this early all right we're going to get this on here we're
going to get it labeled we're gonna go put it in a cool dark place 30 days come back or we're gonna
make a sauce of it listen I hope you enjoyed this video make sure you tune in and check out for
part two in about 30 to 40 days where I show you how to make the sauce for this it's a gorgeous
sauce it's called The Juice it's award-winning and it's only at ATX hot sauce subscribe below
and check out our website ATX hotsauce.com foreign
