Hehe 😆....Nate you're the Hot Sauce King really have the science down when it comes to making Hot Sauces. Thanks for sharing the knowledge much appreciated. You and the family have a great rest of the week and upcoming weekend. Cheers
Never had wiri wiri but that hot sauce does look good Nate! You definitely are hooked. :) One of these days I’ll make a video of mine. Have a great weekend brother!
I would've never expected to see clove and allspice in a hot sauce. Interesting. Have you tried it both with and without? Does the "holiday"-esque spice overpower the flavor of the peppers? Thanks! Might give it a shot!
It's a very small amount - I'D say just use the clove stem. Do a larger ferment. Half with the mace/clove/allspice - half without. To me it reminds me of a hot sauce with a jerk hint.
@@WhiteThunderBBQ ok thank u so much! Because I didn’t hear from you rite away i went ahead and left them in the fridge with the brine in of course closed, u think that would be ok? And to answer ur question yes this is only my second year im growing wiri wiri peppers from the seeds a friend gave me- and believe it or not they are doing amazing in the summer michigan zone 6. Wish i could show u a pic, i have heard they are really hard to grow, but as a beginner gardener that hypes me up! Green thumb for sure lol!
@@WhiteThunderBBQ I think Habs can go up to 250. They are about as hot as I can eat straight whole. I've had small amounts of capscasin concentrate, I think it was called Devil's spit or something like that, 800k. That would be nuts in any volume.
@@nokoolaid I always take a slice of all the peppers I grow - I have some kind of scorpion peppers out there I have yet to harvest. Those are going to be painful!!!
Excelelnt Nate! I think I've got the same ferm entation weights and the same steri-lids for the top. These wiri-wiri were a parent of that weird cross that you posted a few months ago right?
That weird cross went into this batch - not sure about which plants they were from since I didnt grow them but thinking about germinating the seeds soon to see what kind of pheno it puts off. Still have to clean off my grow setup in the basement....been using it for storage all summer LOL Cheers Simon!
Yeah most of these type of peppers you can't get unless you grow them. I buy pods from someone locally at a farmers market and then save seeds. All open pollinated, but I don't care about that.
Nate my good friend, this looks good, but i have no way of knowing as i have never heard of a wiri wiri pepper unless it is also called by a different name?, is there a name brand sauce i could closely compare to it ?, i thought i had heard of almost every pepper there is, even the fairly new carolina reaper( said to be the hottest, even hotter than the ghost pepper). I don't know what you do for a living/career, but have you ever considered starting a small hot sauce businee ?, as you make many varities. You could always start out locally with a small investment, i'd hit the mexican restaurants & mid-sized grocer's first, hey, who knows & pick the fave you make & give it a shot. The guy that introduced the sriacha sauce was a refugee from vietnam & made it here to California with almost no money in his pocket, & now his sauce is sold practically world wide, & i'm sure you know it is very popular here in the states. God bless you & yours & you all stay safe pal.
A good place to start would be the New York State Fair. We didn't have it this year, but maybe next year. Give it a shot Nate and get out of your Ho Hum day job.
@@jancary8735 my friend, great idea, i never thought of a state fair. Even a county fair if they have one, there is 1 every year here in all 120 counties in Kentucky
Thats a great idea Steve - only problem is I do not have much land to grow a large enough crop to make it available sale. Plus there are so many rules in NY about sales of homemade items. Basically the only place I could sell this is farmers markets.
@@WhiteThunderBBQ Nate my good friend, well, for one , here in Ky., we have a thing called share cropping, where you find or if you know someone with an acre of land or so, you grow your peppers, give them some for free for using their plot, is that viable ?, also a farmers market is a great place to start if you have one nearby & you would probably make more money & get a good idea if it was a viable option to expand if folks like it. You may have to give small free samples with your fave choice of what to put the hot sauce on, but would not be to costly, just an idea my friend.
This recipe is delicious and spicy I like it a lot friend, thank you very much for sharing I'll give you 40🌞 and I'll stay at your house, I'll also invite you to mine and see my recipes if you wish to grow together Thanks a lot
I do ferment with carrots some time but usually only ferment stuff I grow and didnt grow carrots this year. I got these peppers from an organic farmer at the farmers market and thats closed down for the year :-(
@@WhiteThunderBBQ I mean that you would to try make some hot sauces from habaneros or something like it with pumpkin if u do not have carrots. I`d like to watch this recipe.
Hehe 😆....Nate you're the Hot Sauce King really have the science down when it comes to making Hot Sauces. Thanks for sharing the knowledge much appreciated. You and the family have a great rest of the week and upcoming weekend. Cheers
Thanks so much Stephen!!! I would totally bring over some bottles if we were a bit closer :-)
Hot sauce Boss, Thanks Nate✌️👍🇺🇸. I’ve never heard of those peppers, gotta be good I bet. 👍
Fruity and hot - on par with habaneros. Cheers Rick!
Never had wiri wiri but that hot sauce does look good Nate! You definitely are hooked. :) One of these days I’ll make a video of mine. Have a great weekend brother!
would love to see your hot sauce - make sure you send me the link if you ever do. Cheers Charley!!
I would've never expected to see clove and allspice in a hot sauce. Interesting. Have you tried it both with and without? Does the "holiday"-esque spice overpower the flavor of the peppers? Thanks! Might give it a shot!
It's a very small amount - I'D say just use the clove stem. Do a larger ferment. Half with the mace/clove/allspice - half without. To me it reminds me of a hot sauce with a jerk hint.
@@WhiteThunderBBQ That sounds really unique. I'll give it a shot! Thanks!
@@thefutureofgardening5912 let me know how it turns out my friend
@@WhiteThunderBBQ Will do and thanks again!
You had me at hot sauce
If the boarder ever opens up - stop by and we can have some tastes tests :-) Thanks James!!
Hi there what is the syringe on top with? And why thank u! Im trying to make ur recipe
Hi! I just put some of the brine in the air-lock. You grow wiri wiri's?
@@WhiteThunderBBQ ok thank u so much! Because I didn’t hear from you rite away i went ahead and left them in the fridge with the brine in of course closed, u think that would be ok? And to answer ur question yes this is only my second year im growing wiri wiri peppers from the seeds a friend gave me- and believe it or not they are doing amazing in the summer michigan zone 6. Wish i could show u a pic, i have heard they are really hard to grow, but as a beginner gardener that hypes me up! Green thumb for sure lol!
Great Job
Thanks Chris!!
A friend had Vietnamese neighbors that grew something like that. I recall they were very small and red. Very hot. Hotter than Serranos.
Thanks James!!! I think these are around the 100k shu range (maybe higher). On par with a habanero.
@@WhiteThunderBBQ I think Habs can go up to 250. They are about as hot as I can eat straight whole. I've had small amounts of capscasin concentrate, I think it was called Devil's spit or something like that, 800k. That would be nuts in any volume.
@@nokoolaid I always take a slice of all the peppers I grow - I have some kind of scorpion peppers out there I have yet to harvest. Those are going to be painful!!!
Excelelnt Nate! I think I've got the same ferm entation weights and the same steri-lids for the top. These wiri-wiri were a parent of that weird cross that you posted a few months ago right?
That weird cross went into this batch - not sure about which plants they were from since I didnt grow them but thinking about germinating the seeds soon to see what kind of pheno it puts off. Still have to clean off my grow setup in the basement....been using it for storage all summer LOL Cheers Simon!
@@WhiteThunderBBQ good one Nate
i wonder what cherry hot sauce would taste like? he hee No tastes test. Awesome as always cheers buddy
I thought about doing a taste of this but never did. the kids are waaaay to noisy LOL
Only way we know if you liked it or not 😆
@@426superbee4 having it in my soup right now :-)
Yum 👍 I put my salsa on my tacos yesterday! YUM i've been using rib meat in a flour tortilla YUM
I have never cooked or similar pepper sauce. I just blend with onion garlic and mango etc.
Thats more like a salsa to me. But you do you!
I'm tired of seeing Habanero-this and Jalapeno-that sauces. It's good to see some of the neglected peppers get the spotlight.
Yeah most of these type of peppers you can't get unless you grow them. I buy pods from someone locally at a farmers market and then save seeds. All open pollinated, but I don't care about that.
@@WhiteThunderBBQIt's difficult to tell how many Wiri Wiri you used here. No amount given. What's the container size?
Usually I would weigh it all out but I guess I didnt this time. Thats a pint container.@@RavinDave-theOriginal
Nate my good friend, this looks good, but i have no way of knowing as i have never heard of a wiri wiri pepper unless it is also called by a different name?, is there a name brand sauce i could closely compare to it ?, i thought i had heard of almost every pepper there is, even the fairly new carolina reaper( said to be the hottest, even hotter than the ghost pepper). I don't know what you do for a living/career, but have you ever considered starting a small hot sauce businee ?, as you make many varities. You could always start out locally with a small investment, i'd hit the mexican restaurants & mid-sized grocer's first, hey, who knows & pick the fave you make & give it a shot. The guy that introduced the sriacha sauce was a refugee from vietnam & made it here to California with almost no money in his pocket, & now his sauce is sold practically world wide, & i'm sure you know it is very popular here in the states. God bless you & yours & you all stay safe pal.
A good place to start would be the New York State Fair. We didn't have it this year, but maybe next year. Give it a shot Nate and get out of your Ho Hum day job.
@@jancary8735 my friend, great idea, i never thought of a state fair. Even a county fair if they have one, there is 1 every year here in all 120 counties in Kentucky
Thats a great idea Steve - only problem is I do not have much land to grow a large enough crop to make it available sale. Plus there are so many rules in NY about sales of homemade items. Basically the only place I could sell this is farmers markets.
@@WhiteThunderBBQ Nate my good friend, well, for one , here in Ky., we have a thing called share cropping, where you find or if you know someone with an acre of land or so, you grow your peppers, give them some for free for using their plot, is that viable ?, also a farmers market is a great place to start if you have one nearby & you would probably make more money & get a good idea if it was a viable option to expand if folks like it. You may have to give small free samples with your fave choice of what to put the hot sauce on, but would not be to costly, just an idea my friend.
@@WhiteThunderBBQ Nate, i forgot, what are wiri wiri peppers ?, anything i can compare them to ?
This recipe is delicious and spicy I like it a lot friend, thank you very much for sharing I'll give you 40🌞 and I'll stay at your house, I'll also invite you to mine and see my recipes if you wish to grow together Thanks a lot
Thanks so much for watching!
You can do it better =) Try to use in yours hot sauces pumpkin or carrot, some star anise, very interesting what will be.
I do ferment with carrots some time but usually only ferment stuff I grow and didnt grow carrots this year. I got these peppers from an organic farmer at the farmers market and thats closed down for the year :-(
@@WhiteThunderBBQ I mean that you would to try make some hot sauces from habaneros or something like it with pumpkin if u do not have carrots. I`d like to watch this recipe.
@@TV-bo6bp maybe some day - not a huge fan of pumpkins