Heres mine, everyone at work loves it and can't wait for me ro make it every year. This one is sweet but we put it on everything. 3 cloves of garil diced, half of a large yellow onion diced, 2 cups of buena mulata peppers cut, 3/4 cup apple cider vinegar, 2 Tbl spoons of hemilain salt, 1 Tbl spoon of mixed pepper corn, 3 peaches cut up, with 1/4 peach necter. Put it all in a pot, bring to a boil, let simmer for 15 - 20 min, let cool then put into a blender until smooth. Then bottle.
This is HUGE! So many YT videos offer pedantic recipes without really adding how to take it to another, more complex, interesting level. Thanks! I might offer that another source of inspiration is to read the ingredients of your fave commercial sauces - they offer a nice place to start for a flavor profile you like.
So i went with my own recipe and it came out amazing... 1lb burrito peppers( yes its a real pepper bought the plants from home depot) 1 lb hot red jalapenos, and like 1/4 serranos semi seeded all peppers(all from my garden), 2 tbs ginger, half a large videlia onion, 8 large cloves of garlic, a cup of baby carrots, cup of water , 3/4 rice cooking wine, 1/2-3/4 cup apple cider vinegar, 1/3 cup sugar about 2 tbs salt adjusted for taste, had the pot going as a cut up everything and then let it simmer for 30 min blended it and strained theough mesh just wow, it came out thick with no thickening agent like cornstarch.. Let me no if anyone trys my recipe lol if u like a little sweet and spicy with lots of flavor try it. Glad i wrote everything down as i went sucha good idea
As the pepper season is coming to a close here in Colorado I'm preparing to make my favorite green sauce: green peppers which didn't have time to ripen, mostly scotch bonnets and jalapenos, a few tomatillos, some garlic cloves and a couple nice scallions. I remove the pepper seeds, chop everything up small enough to not trap air bubbles and ferment in a 2.5% brine for a few weeks until fermentation stops. I then drain off most of the brine, (which I later use to cure uncured bacon) put the mash in a blender and blend it up with a little white vinegar. Bon appetit!
Cool tip on chopping everything up small so it doesn’t trap air bubbles. I roughly chopped my peppers in my first fermentations and the amount of air that gets trapped is insane.
I make a similar sauce, I also use tomatillos. My favorite hot pepper to use is Aji Mango, it has a beautiful gold color and a great taste. Thanks for your great content.
I've got two I'm very happy with! The first one is one I made for my sister, that she really enjoyed on raw salmon for poke bowls and stuff: 6-8 raw green Jalapeños 1 raw red habanero 10 raw green chillies Half a plant of fresh coriander 2 cloves of Roasted garlic Salt Black pepper Raw cocoa White wine vinegar Blended together and then cooked for a few minutes, before I strained it into a bottle. Very much a coriander and jalapeño flavour, that makes it epic on tacos and not deadly hot. The second one is weirder - but I really enjoy it! 10 raw red habaneros 2 dl frozen cherries Salt Pepper Apple cider vinegar Same process: raw ingredients in the blender until it's been mushed together, cooked on medium heat, and strained into a bottle. This one is awesome on desserts and any meal that can handle a strong cherry taste. Awesome and strange on wings, confusingly interesting on ice cream and blended with caramel on top of pastries 🤤
You can make some excellent sauces by combining many tasty things together (btw, props for the tip for following regional cuisines). But in my opinion, nothing beats simplicity, and the flavor of a pepper shines with simple recipes. After experimenting with tens of recipes and probably hundreds of ingredients, I've narrowed down my base ingredient list to: 1. peppers 2. vinegar 3. salt 4. brown sugar 5. garlic and/or one type of fruit I go with garlic when I want to try the flavor of a new pepper, and usually stay away from spices (I may use a bit of cumin if I want a mexican-style flavor).
I just made a simple Habanada and Kiwano(horned cucumber/jelly melon) hotsauce last night. Next time, I'll blend and strain the melon first, instead of staining them out at the end.
Some that I have tried: (all have onion and spices) 🔸Kiwi - Green Cayenne With corriander (fresh), green bell pepper, lime (3.5/5 it's hard to taste the kiwi, but the visual and overall taste is nice!) 🔸Peach, Hibiscus - Barra do Riberio with cardamom, lemon (5/5!! So nice! Hibiscus is only for a short time and just to give it colour) 🔸 Passion Fruit, Orange - Habanero With yellow bell peppers, honey, lemon and peel of grapefruit (4.5/5 a stronger passion fruit flavour would be nice) 🔸 Roasted cayenne and red pepper With roasted onion and garlic, garam masala (4.5/5 it got a bit too spicy. Otherwise amazing and fits several different cuisines) And don't get scared if the warm sauce tastes very salty! It needs to cool down and sit a few hours before all tastes are "settled". I once nearly threw a whole days work down thw drain because it was so salty. Luckily I didn't because they turned out amazing!
@@PepperGeek Absolutely worth trying! Especially if you have a lemony/fruity/floral chili like the Riberio chili, which is very floral and fruity. I added a small amount of sugar to round out the flavour-no more than a teaspoon for about three cups of sauce. However, I recommend adding the sugar at the end, because too much can quickly overpower the peach flavour. The amount of sugar needed can vary depending on how ripe the peaches are. Last year, I had very ripe peaches and barely needed any sugar, while this year I had to add a bit more. The hibiscus gave the sauce a wonderful, vibrant pink colour! I initially used it because this year's peaches weren't ripe enough to provide much colour, but now it's become a fixed ingredient. 😂 Next time, I might experiment with using hibiscus tea instead of water to bring out the flavour even more. 😁
Coming from a Mexican perspective “crafting” was a surprising word to see as it’s something that is part of everyday life. However the best part of this tutorial is showing the purposes of the different components. Most Mexicans only use a couple different recipes. These are very different but making what tastes good to you is all that matters, especially when you are using the ingredients you grew yourself. I usually can a few jars at a time for my husband. My favorite is much more mild than his. Tomatoes of some type Peppers of your choice Onion Garlic Cilantro Vinegar Bullion Powder
I made my first hot sauce yesterday. It was cayennes and red jalapeños I grew this season. I was so excited. I looked online and people said fermented hot sauces hit different so I fermented it for 2 weeks. What a cool process. So I threw in my fermented peppers, added fresh garlic, onion powder, paprika, turmeric, black pepper, a mango, honey, oregano, lime juice, apple cider vinegar and some of the brine from the fermentation. I basically looked at my spice rack and thought what would go well in a sauce. It turned out okay, really freaking hot. I’m not sure if I love the acidity and the funkiness of the fermented taste, and honestly it didn’t have the most flavour. My mango was also not the most ripe so it kinda thickened it up without adding much sweetness. I have a jar of habaneros, cayennes and jalapeños fermenting and I’m gonna try roasting a pineapple to add into the sauce. I’ll probably keep it simple but I think having roasted flavours will be really nice. Also I put a ton of habaneros in it so I think it’s gonna be insanely spicy. I’m having a lot of fun experimenting though. I just wish the growing season was longer so I could grow more peppers and play around with more sauces. I guess I can always buy peppers as well and keep trying though. I reckon I’ll try out some non-fermented, cooked recipes as well though like the example in this video.
Have you looked into over wintering peppers? You can grow them as perrenial and be ready super early. Especially if you grow in pots, but there are other ways too.
This is one of the better informational videos on how to make hotsauce, only thing thats missing is some stuff about preserving it: how long will it stay good, where to keep it? Can we do something to lengthen the expiration time?
I make hot pepper sauce from our garden's hot peppers (jolokia, habanero, etc.). My sauces have fewer than 10 ingredients - one has 6 items. I don't see myself using 21 food items in case a sauce comes out ok. In case. I hoped that you would show us how to make a base sauce and then encourage us to make it unique to our needs and taste.
He did say that. Peppers and vinegar is your base sauce. Plus your choice of spices. And he gave an example of whimsically picking out a bunch of flavorings he thought would go well together. They have other videos with other sauces that only have a few ingredients if you prefer not using a lot of seasonings.
Hmm it seams you didn’t listen closely enough, and either way there’s nothing wrong with adding accompanying flavors I have a hot sauce with 18 ingredients and even though it increases the chance you may fail by adding them in increments and step by step you get a profound understanding of how flavors interact (that same sauce took 9 attempts to get down but now it is my staple)
@ tried again two things I need to use less vinegar and it needs to be thicker also I used purple passion peppers (no hot peppers on me at the time) so next time I’ll actually use spicy peppers
My favourite Hot Sauce is cooked with plums, garlic, habaneros, erythritol and white wine vinegar. It's phantastic on slow cooked meat dishes or on cheese boards :p (It's also really good with pineapples or peaches, but turned out weird with kiwis or cranberries). I love that you're encouraging to create your own recipes. Happy experimenting everyone :D
This was a very helpful video I can not wait to try out the different techniques once my peppers finish growing considering I am going to be planting my own peppers in order to make hot sauce that I’m gifting to my two best friends
Thank You so much for this awesome video with all the information. I made my first fermented hot sauce last year after watching your videos. Can't wait for my own first harvest next year and making many different sauces. Keep going and have a nice day☀️
Writing down everything is a great ide. There's been so many times I have asked someone a question about what they did or amount to of something and they couldn't remember fully.
With the caveat that I've never used tomato paste in hot sauce, I would guess that frying it in a little oil for a minute or two would enhance its flavor. I think this is a step in every soup/stew/sauce recipe that I've ever seen using tomato paste. (I'm not sure if the distinction would be noticeable in the context of a hot sauce, though.)
I am not someone who has a large heat tolerance, so I opted for sweeter pepper sauce. For this sauce, I included 1/2 of a pineapple, 2 tbsps of molasses, and 2/3 of a cup of brown sugar. This should taste excellent in sandwiches!
Thanks for this video, it inspired me. I went to the store and got the peppers I was missing and came up with a plan for making hot sauce tomorrow. I also now own your cookbook!
@PepperGeek I did roasted jalapeños, garlic, carrot and onion with some raw onion and jalapeños thrown in with the spices after the initial blend. It actually turned out great! Thanks for making videos...again.
My go-to Picante Sauce emulates the hot sauce from my favourite Tex-Mex restaurant in Texas. It consists of tomatoes, jalapeños, bell peppers, white onions, white vinegar, and cumin powder. I grew all the vegetables for this recipe this year except the jalapeños. To my gobsmacking surprise, I found jalapeños one week in the grocery near my home in central France. I bought every jalapeño available, and I made almost three dozen pints of sauce which I processed in a hot water bath for preservation. This amount should last me a year -- hope springs eternal, according to Alexander Pope -- despite that I've often eaten a whole pint with tortilla chips in a single sitting. If I do run out, however, I still have chipotles in adobo sauce I canned last year to make my second favourite, a chipotle, dried New Mexico pepper, onion, spices, and tomato concoction I discovered in Santa Fe.
Yet another great video for hot sauce prep! Thanks! I have a question, as you had my interest in adding some extra smoke flavor etc to the peppers. Like you, we end up with a few more peppers than we can use at end of season, so we dehydrate, freeze etc many that aren’t used fresh. I wanted to know your experience (and best ORDER) should one want to charcoal bbq some peppers to inject some smoke box flavor… would you do this and then freeze them after cooking? What about dehydrating… cook/smoke first, then toss them in the dehydrator? I can’t imagine you would want to dehydrate first as they may not take as much of the smoke flavoring. Thoughts or success on the wood chips to add the flavor… thinking mesquite, hickory or maybe cherry might be the most obvious. Thanks.
Hi - thanks! Yes I’d recommend smoking first, then dehydrating or freezing. We have an article about making chipotle powder on a gas grill, applies to a normal smoker too peppergeek.com/ground-chipotle-powder-recipe
Last year, I fermented a hot sauce, and I didn't like how it turned out. Was very hot but lacked something. I'm going to try this more simple method this year in smaller batches. I grew jalapeno habanero scorpion and reaper. Oh and some pablano.
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and I leave out the garlic as it upsets me - awesome, nice one
Really depends on how you prepare it. We almost always store ours in the fridge regardless. If you get it acidic enough it can last months, others only a few weeks
Something I didn't catch you say is that Xanthan gum works wonders for making a sauce more "saucy" and less liquidy with chunks so to speak. But your sauce looks about the consistency mine ends up at with Xanthan gum, so maybe I mess something up along the way. I personally have a problem getting the PH below 5. I feel like I need to try roasting the peppers to get a lot of the water content out, normally I just throw it all in a pot and cook down, then cool, blend with a very small amount of Xanthan gum, bring back to a simmer and then bottle or can.
I make Puerto Rican pique hot sauce it’s super simple and doesn’t require any effort or just let sit because our ancestors didn’t have refrigeration Chilli peppers Vinagre Peppercorn Garlic Cilantro Lime juice A sterilized glass jar.
Thank you! I have a lone cayenne pepper 🌶 to do something with and this video was helpful to add the needed items to my radar. I have zero experience making hot sauce, but I feel better about trying after watching 👊🏻🌻👊🏻
As soon as you mentioned 'fruit'., I thought of Mango. Some mango and some spicy pepper, and a dash or 3 of lemon, might make for a great sauce for seafood.
What is a general guideline for shelf life of homemade hot sauces? I have to assume it depends greatly on the ingredients, correct? Great video! Thanks for sharing!
Absolutely, we always use some vinegar or lemon juice to make it acidic, and always store in the fridge. To be super safe, you can test for ph and aim below 4.0 for longer storage
I eat hot sauce on everything, and just decided today to try to make my own. First one was a failure. I didn't add much seasonings though. This video helps a lot. Idk if you even read your comments but I got a question. I like my hot sauce thin, like red hot, or Tabasco. What would I use to get that. I tried a simple Strainer but it just doesn't do it. And I tried adding more vinegar, to get the consistency I want it ends up making the vinegar to strong
Surprisingly this is my first time checking out this channel this is just what i have been looking for a am a hot sauce freak i put it on everything to some extent 😂 So my goal this year is to start making my own hot sauces and experimenting until i find my niche i have been struggling with trying to find out which blender to get they have so many to pick from and so many different options and price points that it's hard to pick just one so my question is if i am just starting out making hot sauce which blender would you recommend? I'm going for something with a smooth texture but can't afford the Vitamix and other expensive brands yet i have been thinking about Ninja or a lower cost brands can those work and get the job done?
I've always wanted to make my own sauces and omg this put into perspective for me that literally anyone could do this and just have fun with it. I just got to get some jars or bottles a better blender and some ingredients and I'm on my way to finally doing something I've wanted to do since I've found my love for hot sauce.
This video is so awesome! Thanks for all the info. I just bought your Cooking Perfect Peppers eBook and can't wait to try out all these delicious recipes. Thanks again for all the entertaining content!
I grow Hungarian wax peppers, or hot banana peppers as they're usually sold in the stores. Great flavor, and plenty of heat for most people. I like to add ghost pepper to mine for personal use, but wax peppers are better for sauce than you'd think.
Thanks for this vid, I've been into hot sauce for years but finally started to make my own. After roasting my peppers and veggies etc is there any point to simmering the sauce with the vinegar and liquids at all, or is it just a waste of time?
Vinegar is mostly used to lower the pH to better preserve your sauces. There are different kinds of vinegars to try (apple cider, white/red wine, rice, etc.) that bring different flavor profiles, but the other main way to lower pH is by fermenting pepper and vegetables. This way you get unique flavors and long preservation times without using vinegar.
There's so many different vinegars see if. You can find one to suit your taste. If you really don't like it. Just omit it but understand it simply would preserve the sauce as well. Alternatively citric acid is also used for similar purposes but you have to go out and buy it specifically. If you don't add anything to acidify. You need to refrigerate and make sure to use it soon.
Depends on the acidity and ingredients used. If acidic enough sauces can last months in the fridge. Out of fridge you’ll have to properly can your sauce and make sure it’s acidic enough for processing
hey geek my dude. im getting into making my own sauce. im a huge fan of "melinda's creamy ghost pepper sauce" its one of the best sauces i found for my sausage egg and cheese samchies i eat every day. do you think msg would be used to help enhance the flavors as well? i only recently picked up msg for cooking and i gotta say its a game changer but i don't see anyone using it for sauces
I have used your "Simple Habenero Hot Sauce" quite a few times now and it has worked out great. One batch of Lemon Spice Jalapeno, and one batch of Chocolate Bhutlah sauce already this year. Great channel, great recipes, great grow info
@@JJ1-in the video he recommended 4oz once the stems are removed. I've always gone by that since I've used all different types and sizes of peppers. It is very spicy. Take the seeds out of all, or maybe just half of the peppers to tone it down.
You can absolutely use dried peppers, use a little warm water and rehydrate for at least 15 minutes, then they should blend into the sauce no problem. Tip - use the soaking water for the hot sauce too, it'll have a lot of the flavor and heat!
Well if that wasn't confusing to a newbie who doesn't do got sauce or even know peppers personally but kids want a homemade hot sauce 😅 I think I need a how to know your peppers vidio lol. Thank you and I love the towel on your shoulder!
@@PepperGeek thanks! just made some sauce after watching your video. :-) I sterilized my 0.2L bottles and lids. How long can they be left unrefrigerated if unopened? Is it the same case that I might as well just keep in fridge? I'm not testing for ph.
Your heat will amplify with time because half of your heat was from a dry ingredient. The vitamix, although amazing, doesn't release all of the capcasim from the dry spices. Sort of a different story, but along the same lines, I added too much cardamom to a batch. I kept it for a while and threw out 5 jars when I moved. I kept one jar because it was small, and I thought I could marinate chicken in it. I tried it after the move and it was delicious. In this case, the cardamom mellowed out. I expect the capsaicin to have the opposite effect.
I have made both a blueberry and a strawberry hot sause using reapers as the peppers that is divine on ice cream. Its a very strange mix of icy cold from the ice cream and screaming hot from the hot sauce.
Do you sell a paperback of the book? PDF is not my thing when cooking. I like to have it where I can handle it and also make notes to anything I do differently.
It will depend on how acidic you make it. I aim for a pH of 4.0 or lower and store it in the fridge for a long life (at least 3 months in most cases). If you wanted to store at room temp, you'd want it to be even lower pH and properly heated/sealed for shelf storage
So what's your go-to favourite sauce you make on the regular Calvin? Mines got to be chinense based, with white wine vinegar, mustard powder, garlic, ginger, couple of cardamom pods, salt + pepper... I've been experimenting with Soy Bean Paste too, which is used in Korean sauces, that adds a unique rich and fermented flavour to hot sauces, only needs a teaspoon or so per 500ml of sauce. It makes for a great "all rounder" chilli sauce for pretty much any meat.
With all those different peppers I didn't think you needed black pepper, however black pepper and even other kind of peppers help your body assimilate nutrients.
I have spent HOURS watching various hot-sauce related videos and this is by far the most informative and inspiring one I've seen.
Thank you I’m glad you enjoyed the video :)
Same, and same. Solid tips, to the point, and the sauce made has me salivating. Good luck to anyone out there makin sauces!
and I read lot of books on fermenting stuff for fun
Heres mine, everyone at work loves it and can't wait for me ro make it every year. This one is sweet but we put it on everything. 3 cloves of garil diced, half of a large yellow onion diced, 2 cups of buena mulata peppers cut, 3/4 cup apple cider vinegar, 2 Tbl spoons of hemilain salt, 1 Tbl spoon of mixed pepper corn, 3 peaches cut up, with 1/4 peach necter. Put it all in a pot, bring to a boil, let simmer for 15 - 20 min, let cool then put into a blender until smooth. Then bottle.
I love peaches in hot sauce! My favorite fruit.
How about the preservation of the sauce? In the fridge? Several weeks? Thanks!
@@RetourBoise it can last 6mos in the fridge, if you dont use it all first.
@@justtyngascon6789 Thx for the answer! Once opened, I guess preservation's time will drop quite a lot?
@@RetourBoise nope
This is HUGE! So many YT videos offer pedantic recipes without really adding how to take it to another, more complex, interesting level. Thanks!
I might offer that another source of inspiration is to read the ingredients of your fave commercial sauces - they offer a nice place to start for a flavor profile you like.
So i went with my own recipe and it came out amazing... 1lb burrito peppers( yes its a real pepper bought the plants from home depot) 1 lb hot red jalapenos, and like 1/4 serranos semi seeded all peppers(all from my garden), 2 tbs ginger, half a large videlia onion, 8 large cloves of garlic, a cup of baby carrots, cup of water , 3/4 rice cooking wine, 1/2-3/4 cup apple cider vinegar, 1/3 cup sugar about 2 tbs salt adjusted for taste, had the pot going as a cut up everything and then let it simmer for 30 min blended it and strained theough mesh just wow, it came out thick with no thickening agent like cornstarch.. Let me no if anyone trys my recipe lol if u like a little sweet and spicy with lots of flavor try it. Glad i wrote everything down as i went sucha good idea
This will help me in my idea of making a Italian season hot sauce
As the pepper season is coming to a close here in Colorado I'm preparing to make my favorite green sauce: green peppers which didn't have time to ripen, mostly scotch bonnets and jalapenos, a few tomatillos, some garlic cloves and a couple nice scallions. I remove the pepper seeds, chop everything up small enough to not trap air bubbles and ferment in a 2.5% brine for a few weeks until fermentation stops. I then drain off most of the brine, (which I later use to cure uncured bacon) put the mash in a blender and blend it up with a little white vinegar. Bon appetit!
Cool tip on chopping everything up small so it doesn’t trap air bubbles. I roughly chopped my peppers in my first fermentations and the amount of air that gets trapped is insane.
I make a similar sauce, I also use tomatillos. My favorite hot pepper to use is Aji Mango, it has a beautiful gold color and a great taste. Thanks for your great content.
This is one of the best channels I've come across. Thanks a lot for the detailed excellent explanation.
I've got two I'm very happy with! The first one is one I made for my sister, that she really enjoyed on raw salmon for poke bowls and stuff:
6-8 raw green Jalapeños
1 raw red habanero
10 raw green chillies
Half a plant of fresh coriander
2 cloves of Roasted garlic
Salt
Black pepper
Raw cocoa
White wine vinegar
Blended together and then cooked for a few minutes, before I strained it into a bottle. Very much a coriander and jalapeño flavour, that makes it epic on tacos and not deadly hot.
The second one is weirder - but I really enjoy it!
10 raw red habaneros
2 dl frozen cherries
Salt
Pepper
Apple cider vinegar
Same process: raw ingredients in the blender until it's been mushed together, cooked on medium heat, and strained into a bottle. This one is awesome on desserts and any meal that can handle a strong cherry taste. Awesome and strange on wings, confusingly interesting on ice cream and blended with caramel on top of pastries 🤤
You can make some excellent sauces by combining many tasty things together (btw, props for the tip for following regional cuisines). But in my opinion, nothing beats simplicity, and the flavor of a pepper shines with simple recipes. After experimenting with tens of recipes and probably hundreds of ingredients, I've narrowed down my base ingredient list to:
1. peppers
2. vinegar
3. salt
4. brown sugar
5. garlic and/or one type of fruit
I go with garlic when I want to try the flavor of a new pepper, and usually stay away from spices (I may use a bit of cumin if I want a mexican-style flavor).
Geeky spicy Sunday!
You guys make my drab, machine shop Sunday mornings fun and exciting!
Thanks for being you, guys!
Nice tips, the roasting and toasting are great flavor boosts.
Just got some real Hungarian smoked paprika. Love it. I am also a fan of when adding lime juice also adding the lime zest. Ditto lemon.
I just made a simple Habanada and Kiwano(horned cucumber/jelly melon) hotsauce last night. Next time, I'll blend and strain the melon first, instead of staining them out at the end.
I’ve tried one of your other recipes for first time and came out awesome, will def try this one.
Some that I have tried: (all have onion and spices)
🔸Kiwi - Green Cayenne
With corriander (fresh), green bell pepper, lime
(3.5/5 it's hard to taste the kiwi, but the visual and overall taste is nice!)
🔸Peach, Hibiscus - Barra do Riberio
with cardamom, lemon
(5/5!! So nice! Hibiscus is only for a short time and just to give it colour)
🔸 Passion Fruit, Orange - Habanero
With yellow bell peppers, honey, lemon and peel of grapefruit
(4.5/5 a stronger passion fruit flavour would be nice)
🔸 Roasted cayenne and red pepper
With roasted onion and garlic, garam masala
(4.5/5 it got a bit too spicy. Otherwise amazing and fits several different cuisines)
And don't get scared if the warm sauce tastes very salty! It needs to cool down and sit a few hours before all tastes are "settled".
I once nearly threw a whole days work down thw drain because it was so salty. Luckily I didn't because they turned out amazing!
Thanks for sharing! Intrigued by the peach hibiscus combo. I love peaches. Did you sweeten it up further with any sugar?
@@PepperGeek Absolutely worth trying! Especially if you have a lemony/fruity/floral chili like the Riberio chili, which is very floral and fruity.
I added a small amount of sugar to round out the flavour-no more than a teaspoon for about three cups of sauce. However, I recommend adding the sugar at the end, because too much can quickly overpower the peach flavour. The amount of sugar needed can vary depending on how ripe the peaches are. Last year, I had very ripe peaches and barely needed any sugar, while this year I had to add a bit more.
The hibiscus gave the sauce a wonderful, vibrant pink colour! I initially used it because this year's peaches weren't ripe enough to provide much colour, but now it's become a fixed ingredient. 😂 Next time, I might experiment with using hibiscus tea instead of water to bring out the flavour even more. 😁
Love this explanation of technique and wise cautions about the joys and perils of experimentation!
You seem to enjoy this part as much as growing the peppers. Great looking sauces, I'm going to give it a try, Thanks. The best to you and yours.
Coming from a Mexican perspective “crafting” was a surprising word to see as it’s something that is part of everyday life. However the best part of this tutorial is showing the purposes of the different components. Most Mexicans only use a couple different recipes. These are very different but making what tastes good to you is all that matters, especially when you are using the ingredients you grew yourself. I usually can a few jars at a time for my husband. My favorite is much more mild than his.
Tomatoes of some type
Peppers of your choice
Onion
Garlic
Cilantro
Vinegar
Bullion Powder
I made my first hot sauce yesterday. It was cayennes and red jalapeños I grew this season. I was so excited. I looked online and people said fermented hot sauces hit different so I fermented it for 2 weeks. What a cool process.
So I threw in my fermented peppers, added fresh garlic, onion powder, paprika, turmeric, black pepper, a mango, honey, oregano, lime juice, apple cider vinegar and some of the brine from the fermentation. I basically looked at my spice rack and thought what would go well in a sauce. It turned out okay, really freaking hot. I’m not sure if I love the acidity and the funkiness of the fermented taste, and honestly it didn’t have the most flavour. My mango was also not the most ripe so it kinda thickened it up without adding much sweetness.
I have a jar of habaneros, cayennes and jalapeños fermenting and I’m gonna try roasting a pineapple to add into the sauce. I’ll probably keep it simple but I think having roasted flavours will be really nice. Also I put a ton of habaneros in it so I think it’s gonna be insanely spicy.
I’m having a lot of fun experimenting though. I just wish the growing season was longer so I could grow more peppers and play around with more sauces. I guess I can always buy peppers as well and keep trying though. I reckon I’ll try out some non-fermented, cooked recipes as well though like the example in this video.
Have you looked into over wintering peppers? You can grow them as perrenial and be ready super early.
Especially if you grow in pots, but there are other ways too.
I dont even consider this hot sauce.
This is one of the better informational videos on how to make hotsauce, only thing thats missing is some stuff about preserving it: how long will it stay good, where to keep it? Can we do something to lengthen the expiration time?
Vinegar content will preserve the sauce similar to a pickle brine, should last a long long time if not left out of the fridge for an extended period
@@razzlethornSalt and sugar and help preserve but some sauce don't preserve every will that where freezing comes in or drying you peppers
I make hot pepper sauce from our garden's hot peppers (jolokia, habanero, etc.). My sauces have fewer than 10 ingredients - one has 6 items. I don't see myself using 21 food items in case a sauce comes out ok. In case. I hoped that you would show us how to make a base sauce and then encourage us to make it unique to our needs and taste.
He did say that. Peppers and vinegar is your base sauce. Plus your choice of spices. And he gave an example of whimsically picking out a bunch of flavorings he thought would go well together. They have other videos with other sauces that only have a few ingredients if you prefer not using a lot of seasonings.
Hmm it seams you didn’t listen closely enough, and either way there’s nothing wrong with adding accompanying flavors I have a hot sauce with 18 ingredients and even though it increases the chance you may fail by adding them in increments and step by step you get a profound understanding of how flavors interact (that same sauce took 9 attempts to get down but now it is my staple)
I’ve never made hot sauce before … needless to say my first try was interesting but trying my second try right now
It can be disappointing sometimes, but it’s exciting to try new ideas
@ tried again two things
I need to use less vinegar and it needs to be thicker also I used purple passion peppers (no hot peppers on me at the time) so next time I’ll actually use spicy peppers
My favourite Hot Sauce is cooked with plums, garlic, habaneros, erythritol and white wine vinegar. It's phantastic on slow cooked meat dishes or on cheese boards :p (It's also really good with pineapples or peaches, but turned out weird with kiwis or cranberries).
I love that you're encouraging to create your own recipes. Happy experimenting everyone :D
This was a very helpful video I can not wait to try out the different techniques once my peppers finish growing considering I am going to be planting my own peppers in order to make hot sauce that I’m gifting to my two best friends
Thank You so much for this awesome video with all the information.
I made my first fermented hot sauce last year after watching your videos.
Can't wait for my own first harvest next year and making many different sauces.
Keep going and have a nice day☀️
It’s our pleasure! Glad you enjoy our stuff and best of luck with future sauce making
Thanks for the video, it inspired me to start experimenting with a cobanero sauce.
Writing down everything is a great ide. There's been so many times I have asked someone a question about what they did or amount to of something and they couldn't remember fully.
With the caveat that I've never used tomato paste in hot sauce, I would guess that frying it in a little oil for a minute or two would enhance its flavor. I think this is a step in every soup/stew/sauce recipe that I've ever seen using tomato paste. (I'm not sure if the distinction would be noticeable in the context of a hot sauce, though.)
One of my go to videos on hot sauce 🔥
I am not someone who has a large heat tolerance, so I opted for sweeter pepper sauce. For this sauce, I included 1/2 of a pineapple, 2 tbsps of molasses, and 2/3 of a cup of brown sugar. This should taste excellent in sandwiches!
Thanks for this video, it inspired me. I went to the store and got the peppers I was missing and came up with a plan for making hot sauce tomorrow. I also now own your cookbook!
Sounds great! Hope you have good luck with the sauce making
@PepperGeek I did roasted jalapeños, garlic, carrot and onion with some raw onion and jalapeños thrown in with the spices after the initial blend. It actually turned out great! Thanks for making videos...again.
My go-to Picante Sauce emulates the hot sauce from my favourite Tex-Mex restaurant in Texas. It consists of tomatoes, jalapeños, bell peppers, white onions, white vinegar, and cumin powder. I grew all the vegetables for this recipe this year except the jalapeños. To my gobsmacking surprise, I found jalapeños one week in the grocery near my home in central France. I bought every jalapeño available, and I made almost three dozen pints of sauce which I processed in a hot water bath for preservation. This amount should last me a year -- hope springs eternal, according to Alexander Pope -- despite that I've often eaten a whole pint with tortilla chips in a single sitting. If I do run out, however, I still have chipotles in adobo sauce I canned last year to make my second favourite, a chipotle, dried New Mexico pepper, onion, spices, and tomato concoction I discovered in Santa Fe.
Sounds good
Yet another great video for hot sauce prep! Thanks! I have a question, as you had my interest in adding some extra smoke flavor etc to the peppers. Like you, we end up with a few more peppers than we can use at end of season, so we dehydrate, freeze etc many that aren’t used fresh. I wanted to know your experience (and best ORDER) should one want to charcoal bbq some peppers to inject some smoke box flavor… would you do this and then freeze them after cooking? What about dehydrating… cook/smoke first, then toss them in the dehydrator? I can’t imagine you would want to dehydrate first as they may not take as much of the smoke flavoring. Thoughts or success on the wood chips to add the flavor… thinking mesquite, hickory or maybe cherry might be the most obvious. Thanks.
Hi - thanks! Yes I’d recommend smoking first, then dehydrating or freezing. We have an article about making chipotle powder on a gas grill, applies to a normal smoker too peppergeek.com/ground-chipotle-powder-recipe
Last year, I fermented a hot sauce, and I didn't like how it turned out. Was very hot but lacked something. I'm going to try this more simple method this year in smaller batches. I grew jalapeno habanero scorpion and reaper. Oh and some pablano.
This is helping me put together a recipe for a pineapple sweet heat sauce with my pepper harvest this year.
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and I leave out the garlic as it upsets me - awesome, nice one
Excellent video. It covered so many questions I had about hot sauce. Two questions left. How do you store it and long does it last?
Really depends on how you prepare it. We almost always store ours in the fridge regardless. If you get it acidic enough it can last months, others only a few weeks
Something I didn't catch you say is that Xanthan gum works wonders for making a sauce more "saucy" and less liquidy with chunks so to speak. But your sauce looks about the consistency mine ends up at with Xanthan gum, so maybe I mess something up along the way. I personally have a problem getting the PH below 5. I feel like I need to try roasting the peppers to get a lot of the water content out, normally I just throw it all in a pot and cook down, then cool, blend with a very small amount of Xanthan gum, bring back to a simmer and then bottle or can.
It is really helpful and gave me courage to try out my Ideas
That's what I was hoping for - good luck!
I make Puerto Rican pique hot sauce it’s super simple and doesn’t require any effort or just let sit because our ancestors didn’t have refrigeration
Chilli peppers
Vinagre
Peppercorn
Garlic
Cilantro
Lime juice
A sterilized glass jar.
Yum! This looks tasty!
Thanks! It has been great on a variety of foods already. Might make a few tweaks and make it official:)
Thank you! I have a lone cayenne pepper 🌶 to do something with and this video was helpful to add the needed items to my radar. I have zero experience making hot sauce, but I feel better about trying after watching 👊🏻🌻👊🏻
I hope you end up with a good sauce! 👊
As soon as you mentioned 'fruit'., I thought of Mango. Some mango and some spicy pepper, and a dash or 3 of lemon, might make for a great sauce for seafood.
Good job mate, I have my plants in and will now gather up some of the ingredients as I wait for them to ripen. Thanks
What is a general guideline for shelf life of homemade hot sauces? I have to assume it depends greatly on the ingredients, correct? Great video! Thanks for sharing!
Absolutely, we always use some vinegar or lemon juice to make it acidic, and always store in the fridge. To be super safe, you can test for ph and aim below 4.0 for longer storage
Love you Guys 🎉 always have. I grew some fire Habeneros this season. Sad to see the end of growing season here on Oct 1st
I eat hot sauce on everything, and just decided today to try to make my own. First one was a failure. I didn't add much seasonings though. This video helps a lot. Idk if you even read your comments but I got a question. I like my hot sauce thin, like red hot, or Tabasco. What would I use to get that. I tried a simple Strainer but it just doesn't do it. And I tried adding more vinegar, to get the consistency I want it ends up making the vinegar to strong
Surprisingly this is my first time checking out this channel this is just what i have been looking for a am a hot sauce freak i put it on everything to some extent 😂
So my goal this year is to start making my own hot sauces and experimenting until i find my niche i have been struggling with trying to find out which blender to get they have so many to pick from and so many different options and price points that it's hard to pick just one so my question is if i am just starting out making hot sauce which blender would you recommend? I'm going for something with a smooth texture but can't afford the Vitamix and other expensive brands yet i have been thinking about Ninja or a lower cost brands can those work and get the job done?
I've always wanted to make my own sauces and omg this put into perspective for me that literally anyone could do this and just have fun with it. I just got to get some jars or bottles a better blender and some ingredients and I'm on my way to finally doing something I've wanted to do since I've found my love for hot sauce.
That’s BBQ sauce right there, and pretty similar to one I’ve been working on for my small business! Nice job on explaining everything
It came out pretty good, though I do think something was missing to give it more tang/bite. Good luck with yours!
@ thank you!! Could be a combination of more pepper and/or citrus? Or maybe mustard?
So excited about the cookbook! Thanks for making it so affordable!
Hope you like it!
Do these need to be put in the fridge or are they shelf stable? Can they be canned if PH is acidic?
This video is so awesome! Thanks for all the info. I just bought your Cooking Perfect Peppers eBook and can't wait to try out all these delicious recipes. Thanks again for all the entertaining content!
This is a very good channel & informational
Great way for beginner to learn up to advance stuff
Thank you!
If I use older peppers with thin walls, should I use more of them?
Does that example sauce need refrigeration or can u do something to it for shelf stability
Brilliant video - both informative and inspiring!
I must have missed it...do you store this in the refrigerator or is it shelf stable?
Congrats on getting your cookbook out there!
I grow Hungarian wax peppers, or hot banana peppers as they're usually sold in the stores. Great flavor, and plenty of heat for most people. I like to add ghost pepper to mine for personal use, but wax peppers are better for sauce than you'd think.
Have you experimented with xanthum gum ? How much and how would you add it?
How do I make hot sauce shelf stable with no need for refrigeration till opened ? Very novice and just starting my journey of making sauces.
Epitome of hot sauce ingredients. Thank you! I’d love to have your pepper seed samples.
Thanks for this vid, I've been into hot sauce for years but finally started to make my own. After roasting my peppers and veggies etc is there any point to simmering the sauce with the vinegar and liquids at all, or is it just a waste of time?
I would want to take it to a temperature to preserve better. If all cold then probably use in a couple of weeks.
How long does a homemade sauce like this last in terms of shelf life?
Garlic ginger onions kiwifruit smoked beforehand 😋
Great video! but what if you dont like vinegar? what would you replace it with? or would you do something completely different?
Vinegar is mostly used to lower the pH to better preserve your sauces. There are different kinds of vinegars to try (apple cider, white/red wine, rice, etc.) that bring different flavor profiles, but the other main way to lower pH is by fermenting pepper and vegetables. This way you get unique flavors and long preservation times without using vinegar.
There's so many different vinegars see if. You can find one to suit your taste. If you really don't like it. Just omit it but understand it simply would preserve the sauce as well. Alternatively citric acid is also used for similar purposes but you have to go out and buy it specifically. If you don't add anything to acidify. You need to refrigerate and make sure to use it soon.
I don't like vinegary sauce, but Iusually use a little apple cider vinegar and more lemon juice to lower the pH
Where can I get your recipe book
How long can you keep a mixture like this in the fridge before it goes bad?
Depends on the vinegar ratio and acidity of the end product. Aim for under 4.5 and it will be good in the fridge for a few months
How long will it last? In fridge or not fridged
Depends on the acidity and ingredients used. If acidic enough sauces can last months in the fridge. Out of fridge you’ll have to properly can your sauce and make sure it’s acidic enough for processing
Very helpful video! I'm making my first batch of homemade hot sauce tonight!
hey geek my dude. im getting into making my own sauce. im a huge fan of "melinda's creamy ghost pepper sauce" its one of the best sauces i found for my sausage egg and cheese samchies i eat every day. do you think msg would be used to help enhance the flavors as well? i only recently picked up msg for cooking and i gotta say its a game changer but i don't see anyone using it for sauces
I have used your "Simple Habenero Hot Sauce" quite a few times now and it has worked out great. One batch of Lemon Spice Jalapeno, and one batch of Chocolate Bhutlah sauce already this year. Great channel, great recipes, great grow info
How many habaneros did you use? He recommends around 15 but I think that would be very hot.
@@JJ1-in the video he recommended 4oz once the stems are removed. I've always gone by that since I've used all different types and sizes of peppers. It is very spicy. Take the seeds out of all, or maybe just half of the peppers to tone it down.
Thank you❤👍
Is this self stable or does it need to be refrigerated 👍
Most of our sauces we keep in the fridge just to be safe. I’m sure you can water bath can your sauces if you want to store a bunch
Can i use dried peppers for my hot sauce? Can I just boil them to rehydrate, or do I need to get fresh peppers
You can absolutely use dried peppers, use a little warm water and rehydrate for at least 15 minutes, then they should blend into the sauce no problem. Tip - use the soaking water for the hot sauce too, it'll have a lot of the flavor and heat!
Well if that wasn't confusing to a newbie who doesn't do got sauce or even know peppers personally but kids want a homemade hot sauce 😅 I think I need a how to know your peppers vidio lol. Thank you and I love the towel on your shoulder!
Should this be kept in the fridge after opening?
Yes definitely. Unless you’re canning and testing for ph it’s safest to just refrigerate
@@PepperGeek thanks! just made some sauce after watching your video. :-) I sterilized my 0.2L bottles and lids. How long can they be left unrefrigerated if unopened? Is it the same case that I might as well just keep in fridge? I'm not testing for ph.
How long does this sauce keep for?
Im so bad about writing stuff down. 😢 thanks for another great video 🌶️🌶️❤️
This looks good
Please drop that yellow hot sauce recipe in a short or something. That colour looks really cool🤩🤩😋😋
Your heat will amplify with time because half of your heat was from a dry ingredient. The vitamix, although amazing, doesn't release all of the capcasim from the dry spices.
Sort of a different story, but along the same lines, I added too much cardamom to a batch. I kept it for a while and threw out 5 jars when I moved. I kept one jar because it was small, and I thought I could marinate chicken in it. I tried it after the move and it was delicious. In this case, the cardamom mellowed out. I expect the capsaicin to have the opposite effect.
What is the shelf life of sauces like these?
I have made both a blueberry and a strawberry hot sause using reapers as the peppers that is divine on ice cream. Its a very strange mix of icy cold from the ice cream and screaming hot from the hot sauce.
I'm making my first ever hot sauce today. So I waited to watch this to pick up some helpful tips
Hope you enjoy, good luck!
Thank you
By the way you speak I can say for certain you know you what you are talking about🙌.. Thanks for the best hot sauce video ever
Do you sell a paperback of the book? PDF is not my thing when cooking. I like to have it where I can handle it and also make notes to anything I do differently.
thanks for the great vid! im the one who messaged you about the fermented brine.
I was JUST wondering how to do this!
Hope you can find some great flavors as you experiment!
how long does the hot sauce last for?
It will depend on how acidic you make it. I aim for a pH of 4.0 or lower and store it in the fridge for a long life (at least 3 months in most cases). If you wanted to store at room temp, you'd want it to be even lower pH and properly heated/sealed for shelf storage
How did it pour?
What is the storage and expiration of a sauce like this?
Sounds like a delicious recipe! Thank you for sharing!! ❤
So what's your go-to favourite sauce you make on the regular Calvin? Mines got to be chinense based, with white wine vinegar, mustard powder, garlic, ginger, couple of cardamom pods, salt + pepper... I've been experimenting with Soy Bean Paste too, which is used in Korean sauces, that adds a unique rich and fermented flavour to hot sauces, only needs a teaspoon or so per 500ml of sauce. It makes for a great "all rounder" chilli sauce for pretty much any meat.
With all those different peppers I didn't think you needed black pepper, however black pepper and even other kind of peppers help your body assimilate nutrients.
Nice!
Just bought your eBook. Thanks for the Video.
Thank you! I hope you find it useful ☺️
I put my Hot sauce in Ice cube trays and freeze then in to ziplock bags,to store in the freezer