We all have our hot sauce loyalties, but it’s time to try making your own. Not only does this recipe pack a lot of spice, but interesting flavor as well, thanks to lacto-fermentation.
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My favorite commercial sauce is Cholula.
I just started a ferment of half Fresno and half dried Ancho. In another week I should be able to process into a sauce. Looking forward to seeing how it turns out.
Turned out great. Not buying any more commercial hot sauce.
Thankyou for this video…I have an important question though….what is the shelf life of this? Will NOT be using the gum…perhaps not even the starch. Look forward to your reply thanks
I enjoy the standards: Tapitio and Guacamia but I think I will give this a try
I went down a rabbit hole of hot sauces during the pandemic, ordered many bottles of hot sauces with different flavor profiles and spice levels to try. Marie Sharp’s Hot Habanero pepper sauce with its few simple natural ingredients is by far the best tasting and my favorite of all the ones I’ve tried, and I hope they never stop making it. Of the supermarket hot sauces, Sriracha (the one in the wide mouth bottle with no sugar added) is my favorite.
My favorite hot sauce is Marie Sharp's. The original hot. It's all natural and delicious.
+1 for Tapatio
If you have an extra French press kicking around it works better than anything available commercially.
Franks is my favorite store bought. Carry a small bottle in my back pack.
Pace picante is my favorite!
Enjoy your vids. Oh, Jaime's Jalapeno Garlic Sauce (from Austin, TX) is my all-time fave.
ahhhh, funny intro. Awesome vid
4:53 – Me after I taste my fermented hot sauce
El yucateco chipotle sauce on pizza.
It was the original hot ones hot sauce but they don’t make that anymore. 😢
Valentina red is my favorite general purpose hot sauce, but sambal and gochujang are phenomenal in more specialized applications
Laoganma, anyone?
Valentina is my favorite hot sauce
Guess I and my partner are lazy he is Louisiana brand hot sauce I'm Tabasco from two guys in south Mississippi
What should the brine ratio be, why use a plastic bag with brine over a brine disk, why use cheese cloth instead of a fermentation lid and valve, and what the heck is with the parchment paper….. this video is lacking in answers.
sriracha by huy fong and the other one from flying goose
Great video, favorite brand is not really a brand, it’s my own.. made 11 different sauces this year from the 45 chili plants(15 varieties)I grew.
My favorite hot sauces are the ones I make at home. Never get the same thing twice but it's always delish and we grow over 40 varieties of hot peppers. A favorite commercial sauce is Melinda's Habanero original.
Great video…but it would be nice if I could get the recipe without having to pay for a subscription first 😒. No thanks.
I love spicy food, but sometimes it's just annoying. You end up with snot oozing everywhere at the dinner table.
good info – Tapatio is far the best – it's got no sugar
For eggs in particular, and any other foods where you don't want to test your capsaicin tolerance, Cholula is the best, widely available bottled sauce I have found. Thicker consistency and less vinegary than most brands out there. For a good burn and delicious fruitiness, Matouk's West Indian Pepper Sauce is awesome! I'm a chili-head and I use Matouk's on a lot of dishes. It's thick, green and has body to it (i.e., it isn't pureed).
Note: I would not use either in Indian/Pakistani dishes. Make your own masalas and use fresh green chilis to taste.
Tomato-based hot sauce is the best hot sauce. The Indians and Chinese know what's up.
American-style hot sauce is just…. why?
My favorite hot sauce? I'm from Louisiana. Take a guess. 😀
Weird: as I got older my taste buds can't fathom the heat of the great hot sauces I used to really enjoy, I miss the subtleties/hidden nuances (and heat) that so many sauces would emulate! Now, I'm forced to settle for the milder offerings that the grocery stores provide. I really miss those old days of seeking out all of the crazy concoctions? And the NAMES! (LOL). The one sauce I can eat without worries is the old standby: Mc.ilhenny co. tabasco brand pepper sauce. It's great for general purpose, but it really shines when you're cooking with it. There, I said it……..
Why would anybody want to have their food so hot that they can't actually taste the food?? The only thing I get from that are guys trying to see who can eat the hottest food.
I can do ancho chili. It's like a spicy raisin and if I don't use too much of it it is very delicious. 🙂