Your Daughter was awesome. Really made me smile. I have 3 nice quart bags full with assorted pepper from the garden. Ready to mix up brew. My heat will be around a 3 to 5 5. Thanks.
I concur. Your daughter rocks! You've got an objective, hot sauce connoisseur on your hands; her opinions are very descriptive - a joy to watch. In fact, I would love to see her experimenting with different flavours...!? She's a treasure ❣️
Even though you’re making a simple hot sauce, it is always a good idea to write down exact measurements in case you make something fantastic you can repeat it
Thank you! Thank you! I have watched countless videos ,read countless cookbooks and have been a cook for over 50 years and you are the first person to ever roast A pepper in the air fryer.Brilliant. And yet so simple. That was a gem🌶🔥
I tried making sauce for the first time and I made a red and a green sauce and both were great! Thanks to you all for the step by step recipe and tasting!
Good luck! I've made a few more since they video and they all come out so good. I recently did a full red pepper hot sauce that came out great. Also did a peach habanero that was amazing.
Great segment! Especially love your family participation. 😊 We typically grow about 250 organic varieties every year for over 40 yrs. now, so making hot sauce & salsa has been a favored harvest time activity as well. Couple of suggestions to consider and maybe add. -puree fresh strawberries -honey -brown sugar -Really goodBalsamic vinegar (very sparingly) -Fresh herbs & garlic -Organic tomato paste &/or fresh tomato - of which the tiny open pollinated red currant type has the most intense flavor -organic tomatillos -apple cider vinegar -combine Thai (high initial heat) w/ habanero for a longer deeper heat. Best quality ingredient make axreal difference, just like fresh herbs trump died when making sausage. Of course the absolute best are the ones you grow yourself, and staying organic keeps it all healthy and tastier. There are also a vast multitude of Asian cooking wines, sauces & vinegars to play with, but Chinese ShaoXing type is a personal fave. And if ya love jot sauce & great food, try making an authentic jerk marinade & sauce for grilling chicken. OMG, it is soooo good. We used to sell it at our market stand & probably could've started a business on that alone. Anyway, keep playing and have fun! 😊
@@421rants2 ha ha, sorry no RUclips channel. My gardening, re-habbing old Prius's & woodshed projects keep me too busy in retirement already. That said, I would suggest a few things for your own use that make life easier & more efficient. 1) I use aircrete to build 2' tall 4' wide by various length raised hugelkultur beds topped w/ a foot of compost. Being older, and never a fan of crawling around in the dirt, I cap the bed walls w/ sealed 2x8s for a continuous seat that makes tending sooo much easier. I use the recycled tire type soaker hose on timers for auto irrigation (some of my rubber "leaky hose" is still good after 25 years). I also built frames that pivot on slip pin hinges, w/ 3/4"X10' lengths of PVC every 4' as hoops that accommodate either row cover material or greenhouse poly to extend the season & keep the bugs off. The slip pin hinges allow the entire assembly to be removed or switched out, or simply opened all of the way or partially for daytime ventilation. Nightshade (like peppers & 'maters) can be dug up & moved indoors til next year for a quicker harvest, and a product called Wall-o-water allows me to put out peppers & 'maters March 1st (in Delaware) w/o stunting, so harvesting can start Mothers Day. 2) For the best variety of use & flavor w/o resorting to my pepper excess I recommend the following to keep it simpler: -Habanero (some std. & some Caribbean savina types). -Improved Anaheim (if ya like TexMex or relenos) -Super Thai hybrid (bigger) -Jumbo Jalapeño (easier to stuff & ya still get good heat & flavor by picking some red & some green). - Cayenne hybrid (bigger, make good pepper flakes & powder) -Pepperoncini, if ya like Italian, but I love 'em w/ pizza -Serrano, for more authentic guacamole & hotter salsa Those Llewellyn give you a great selection for cooking, salsas, drying & sauce 'cuz you can blend & mix to create different heat profiles. For seed starts I begin NOW. Harden later & strip all but the top couple of leaves when planting. Dig a trench, add a tblspn. of Epsom salts & water in w/ fish emulsion after burying the root ball and stripped stalks horizontally in the trench. The resultant plant will grow tremendous roots that will later support huge plants & harvest, so ya only need one or two of each. Pinch off blossoms for as long as you can resist & you get even larger plant mass & harvests. Every season try something new, like capsicum pubescens or bird peppers maybe, but the crazy hot hybrids aren't worth the effort. Too hot to enjoy for 99%, and the novelty of torturing guests wears thin pretty quick. Almost forgot, poblano, chilaca, & mirasols if you're really into Mexican food (they each also have different names when dried), and you can smoke jalapenos to make your own awesome Chipotle sauce or powders. Careful though, they're addictive. 😊
You're preaching to the choir......I'm no spring chicken, I'm an old rooster. I'll add one to your list. Habanado peppers. Have the same flavor as habanero but no heat. I'm also a fan of the chocolate habanero strain. Thanks......= )
@@milajovic7252 honestly, I've found that taste, especially with hot sauces, is incredibly subjective. Even at my house, what I love my wife doesn't usually enjoy, and visa versa, but the pureed strawberries w/ honey, balsamic, tomato paste, some citrus (orange or lime go well imo), carrot, and some bell pepper. Quantities of each, I'll have to go back thru my recipes, but experimenting is half the fun. I usually prepare mine on the stove, but ya really need a good exhaust fan, and it helps to open a window to help the fan breath better, 'cuz it'll knock ya to your knees if you're not used to it. And WEAR GLOVES! 😊
Amazing video and thanks for sharing!! Quick tip- you should put an affiliate link for the black gloves as well. I'll be using your affiliate links for the food mill and the bottles.
Just found your channel I'm a jalapeños lover always been, but i will try other hot peppers and the other pepper hot sasauce that I've tried was the ghost pepper i think the taste of it is to my liking i want to know if you've tried making it. I dislike the taste of the habanero i don't know what it is about that pepper anyway so far i like your channel thanks. Larry
I made the green one, it's an amazing recipe! so good. PS. though im not sure how to replicate it because there will be a difference in amount of vinegar boiled off every time i make it.
Instead of a mill and the immersion blender, I just use a regular old blender. Question: what’s the difference or purpose of doing it the way you did it (which is the way I do it) and fermenting?
You could certainly use a regular blender, I prefer this way because its less liquid transfer. The mill is to remove skins/seeds and gives it a nicer texture. Before I was using a blender and a strainer, that worked pretty well but the mill is just the perfect texture for me. Fermenting hot sauce can improve its flavor, shelf life, and nutritional value because you don't use heat which can break down some vitamins. I've not fermented hot sauce before and haven't had issues using up what I make by the time I run out.
Fantastic video! I know you mentioned months of refrigerator shelf life. Is fermentation the only way to get a finished product with a shelf life of 12 months or more?
Thank you for this video. Got some good tips from it for my next attempt at making my own hot sauce. Questions though: 1. I don't have an immersion blender, I use this multi-blade blender. It made the end product very smoothe and almost creamy. When I strained it, pretty much everything passed and very little pulp remained. Did I blend too much? Is that even a bad thing? I dont mind the creamy aspect of the blend. 2. After blending, is it best to always simmer the blended ingredients one more time? Thanks again for this video. This will definitely help me fine tune my recipes.
1. No definitely not a bad thing, it also depends on how coarse or fine your strainer is and how long you cook the peppers. The milling is meant to take out the skin/seeds so its smooth. The creaminess is likely from the air introduced during blending and will likely smooth out. Either way if you are good with the texture nothing wrong with it! 2. This isn't necessary but it will concentrate the flavors even further so no harm in it.
Do you use the fine or medium or course disc when using the mill? I wanna start growing peppers and tomatoes in my back yard so I can make my own sauces
If your pH level is below 4.2 with a reasonable salt and vinegar contact, they are quite shelf stable but otherwise put them into a fridge. After opening is the best way, and they will be surprisingly lasting for at least two years.
Rather than straining it.Have you considered just placing it into a squeeze bottle?And then you're able to use the whole plant which is medicinally good also. And you've got the product there for you're enjoyment
It depends on the consistency you are after, fine will give a thinner sauce. I perfect the coarse or medium for a thicker sauce. I would experiment with all 3 to see which one you like!
@@carlreece8017 I've used them over 6mo out of the fridge with no issues. I've yet to have them spoil so I can stay exactly how long. With the vinegar/salt content it should last a while!
@@mvboutdoors Thank you for your help. I have at disposal white distilled (8%) and apple cider vinegar (5%). I will try to use both of them alternatively.
I have a bunch of super hots, and I was wondering if you could give me a ratio of peppers to fruit to seasoning. Because as of now, I was just going to dehydrate them and vacuum sealed them. But now I want to make hot sauce or some ferment. What do you think? By the way, I love to see families in videos. A family that plays together can taste together.🥵
In general, my pepper to anything else ratio is about 9-1. Season a lot of the time is to taste and volume of peppers I'm doing at a time. I have about 3-4 bags of frozen peppers that I plan to do another large batch of hot sauce once we do our final harvest for the year coming up soon.
The bottles are not, I keep them in a fridge but it you make it in bulk, I like to can the bulk and refill bottles as needed. However for the portion I made in the video these will last in a fridge for months. The high vinegar content keeps them safe.
I know what I did wrong… too much vinegar. That tip you gave about measuring vinegar to pepper is golden. Kinda like cooking rice, “just enough water to cover it.” -Mom
There's really no limit, I want to try purple bell peppers next year to see how that comes out. You could use celery/celery seed and old bay to make a seafood style one, that would be interesting!
OK I love that you have a little baby honey badger there cause she got no F’s to give. y’all still got heat in your mouth and she’s like it’s mild but I need more flavor 😂😂😂and then I think just because she felt sorry for you. She’s like yea it’s a little spicy. This gen-Alpha crowd just came out already over it. Lol
I think if it was me, I would skip the smoked paprika until I knew what the sauce tasted like without it so I could get a handle on the flavors of the peppers.. But overall nice job.
I disagree with you jalapeno, lol. Never mix green and red seems to be the golden rule for hotsauce... maybe try a red jalapeno next time... red and green make brown, ugly hotsauce... plus the green just makes it taste too much like random plant matter, overpowers the subtleties of the other pepper mix.
Yeah adding the green to red can definitely mess with the color, I prefer red jalapenos in general but they are hard to keep on the vine long enough to ripen. :) It's also why I only tend to add a single jalapeno to red sauces just for the added flavor/heat but not to overpower what's in there. This year I'm going to be doing habenero w/ only red peppers so I'm curious to see how that turns out!
@@gunslingorgunslingorsadf8150 as a first time pepper grower and hot sauce noob maker, this is golden advice I had no idea. I was about to combine chilis, haneneros, amd green jalapeños. Clearly that’s not good. I have no clue what I’m doing. What do I do?!!!!!?!
@superkool7 dude, I'm still learning too. I tried to ferment sugar rush peppers, I think it was working but I got too nervous and toss it, lol. Definitely make a plan before you pick and stick to it. The best for long term storage thst is easiest is drying and then into a clean dry jar with decicent. Hot sauce apparently must be refrigerated because those bottles aren't designed for canning, per government of the USA I perceive... plus the addition of often root veggies, the soil contains the botulism bacteria, which are low acid usually (chunks are definitely bad). Dried spices are better than fresh for this. There are so many people making onion and garlic hot sauce, I don't really trust the usa recommendations, they seem to be from the 20s, only last "reviewed" in the 80s. My plan is... keep it simple... don't mix peppers, go for a more micro brew single malt approach to hotsauce, instead of a large scale attempted perfected recipe using mixtures. Learn the flavors of each pepper after each process, perfect that, it will teach you more about what you grow... then when you mix, the combinations should be much more obvious. But I'm no expert... and I need to get my horsauce made soon. Vinegar, dry spices, 1 pepper type... I think that's all I'll do, I don't even know if I like onion and carrot in my hot sauce, lol... I can add that and mix and match later maybe, when the bottles are half empty. Going in the fridge, might as well. All I got man.
This is classic. Mr. Camo-hat asks his Mrs what her rating is for the first two, then preempts her "score," and gives his. At this point, I turned him off. Neanderthal behavior.
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Immersion Blender - amzn.to/47OAIfc
Hot Sauce Bottles - amzn.to/3ZVtdj7
Boos Block Cutting Board - amzn.to/3QUpboO
Pickling Salt - amzn.to/45VpKU8
Distilled Vinegar -- amzn.to/450v4UG
Black Gloves -- amzn.to/3BPRQFT
So what do you think, you guys wanna see more food related videos?
better than boats!
Your daughters commentary is the best. Makes the video glamor up. Love your content, you just got a new subscriber.
Haha, thank you! She's got opinions that's for sure.
Your Daughter was awesome. Really made me smile. I have 3 nice quart bags full with assorted pepper from the garden. Ready to mix up brew. My heat will be around a 3 to 5 5. Thanks.
I concur. Your daughter rocks! You've got an objective, hot sauce connoisseur on your hands; her opinions are very descriptive - a joy to watch. In fact, I would love to see her experimenting with different flavours...!? She's a treasure ❣️
Even though you’re making a simple hot sauce, it is always a good idea to write down exact measurements in case you make something fantastic you can repeat it
You are so right about that haha
Thank you! Thank you! I have watched countless videos ,read countless cookbooks and have been a cook for over 50 years and you are the first person to ever roast A pepper in the air fryer.Brilliant. And yet so simple. That was a gem🌶🔥
I tried making sauce for the first time and I made a red and a green sauce and both were great! Thanks to you all for the step by step recipe and tasting!
I am jealous. You have completed exactly my way of teaching! Thank you!
Your daughter is a spicy pro! love it!
If there is sufficient bracing before and after the seat it should be okay, if the seat itself IS the bracing, you may not want to.
Thank you will try cayenne and them all seem to be nice
Loved this video.. Ive been making "micro batch" hot sauces and this vid makes me wanna up my game
Your daughter knows what a good sauce is about!
I love your beautiful daughter she will be a great cook if not a great chef. Thank you all for the best chili salsa yet.❤
I will definitely try it as soon as I have enough chillis. Btw you have such a lovely family! You should definitely do more cooking together videos
I am considering splitting the cooking to its own youtube channel so I can focus on it more. Thank you for the feedback!
This is exactly what I’ve been looking for. Thank you! Excellent work my friend! I will comment my results of my experiments!
Thanks for sharing these wonderful recipes of chillis 🌶 watching you from Uganda 🇺🇬 East Africa ❤❤❤❤
Thank you so much for the recipes, I will be giving them all a go.
Good luck! I've made a few more since they video and they all come out so good. I recently did a full red pepper hot sauce that came out great. Also did a peach habanero that was amazing.
great recipes and video!
Glad you enjoyed it, getting ready to process another huge batch myself!
Great segment! Especially love your family participation. 😊
We typically grow about 250 organic varieties every year for over 40 yrs. now, so making hot sauce & salsa has been a favored harvest time activity as well. Couple of suggestions to consider and maybe add.
-puree fresh strawberries
-honey
-brown sugar
-Really goodBalsamic
vinegar (very sparingly)
-Fresh herbs & garlic
-Organic tomato paste
&/or fresh tomato - of
which the tiny open
pollinated red currant
type has the most
intense flavor
-organic tomatillos
-apple cider vinegar
-combine Thai (high initial heat) w/ habanero for a longer deeper heat.
Best quality ingredient make axreal difference, just like fresh herbs trump died when making sausage. Of course the absolute best are the ones you grow yourself, and staying organic keeps it all healthy and tastier.
There are also a vast multitude of Asian cooking wines, sauces & vinegars to play with, but Chinese ShaoXing type is a personal fave. And if ya love jot sauce & great food, try making an authentic jerk marinade & sauce for grilling chicken. OMG, it is soooo good. We used to sell it at our market stand & probably could've started a business on that alone.
Anyway, keep playing and have fun! 😊
250 varieties.....that's pretty cool. Have you got a RUclips channel?
Can I get a link please. Thanks. = )
@@421rants2 ha ha, sorry no RUclips channel. My gardening, re-habbing old Prius's & woodshed projects keep me too busy in retirement already. That said, I would suggest a few things for your own use that make life easier & more efficient.
1) I use aircrete to build 2' tall 4' wide by various length raised hugelkultur beds topped w/ a foot of compost. Being older, and never a fan of crawling around in the dirt, I cap the bed walls w/ sealed 2x8s for a continuous seat that makes tending sooo much easier. I use the recycled tire type soaker hose on timers for auto irrigation (some of my rubber "leaky hose" is still good after 25 years). I also built frames that pivot on slip pin hinges, w/ 3/4"X10' lengths of PVC every 4' as hoops that accommodate either row cover material or greenhouse poly to extend the season & keep the bugs off. The slip pin hinges allow the entire assembly to be removed or switched out, or simply opened all of the way or partially for daytime ventilation.
Nightshade (like peppers & 'maters) can be dug up & moved indoors til next year for a quicker harvest, and a product called Wall-o-water allows me to put out peppers & 'maters March 1st (in Delaware) w/o stunting, so harvesting can start Mothers Day.
2) For the best variety of use & flavor w/o resorting to my pepper excess I recommend the following to keep it simpler:
-Habanero (some std. & some Caribbean savina types).
-Improved Anaheim (if ya like TexMex or relenos)
-Super Thai hybrid (bigger)
-Jumbo Jalapeño (easier to stuff & ya still get good heat & flavor by picking some red & some green).
- Cayenne hybrid (bigger, make good pepper flakes & powder)
-Pepperoncini, if ya like Italian, but I love 'em w/ pizza
-Serrano, for more authentic guacamole & hotter salsa
Those Llewellyn give you a great selection for cooking, salsas, drying & sauce 'cuz you can blend & mix to create different heat profiles.
For seed starts I begin NOW. Harden later & strip all but the top couple of leaves when planting. Dig a trench, add a tblspn. of Epsom salts & water in w/ fish emulsion after burying the root ball and stripped stalks horizontally in the trench. The resultant plant will grow tremendous roots that will later support huge plants & harvest, so ya only need one or two of each. Pinch off blossoms for as long as you can resist & you get even larger plant mass & harvests.
Every season try something new, like capsicum pubescens or bird peppers maybe, but the crazy hot hybrids aren't worth the effort. Too hot to enjoy for 99%, and the novelty of torturing guests wears thin pretty quick. Almost forgot, poblano, chilaca, & mirasols if you're really into Mexican food (they each also have different names when dried), and you can smoke jalapenos to make your own awesome Chipotle sauce or powders.
Careful though, they're addictive. 😊
You're preaching to the choir......I'm no spring chicken, I'm an old rooster. I'll add one to your list. Habanado peppers. Have the same flavor as habanero but no heat. I'm also a fan of the chocolate habanero strain. Thanks......= )
Any good recipe of a hot sauce to share? I love the idea that you suggested, especially with fresh strawberries and herbs. Thanks
@@milajovic7252 honestly, I've found that taste, especially with hot sauces, is incredibly subjective. Even at my house, what I love my wife doesn't usually enjoy, and visa versa, but the pureed strawberries w/ honey, balsamic, tomato paste, some citrus (orange or lime go well imo), carrot, and some bell pepper. Quantities of each, I'll have to go back thru my recipes, but experimenting is half the fun.
I usually prepare mine on the stove, but ya really need a good exhaust fan, and it helps to open a window to help the fan breath better, 'cuz it'll knock ya to your knees if you're not used to it.
And WEAR GLOVES! 😊
Adorable family, and great info. Can't wait to start making my own.
It's a lot of fun! They all come out so unique with different blends, good luck!
I enjoyed this video. Thanks for sharing!!! I can't wait to grow my peppers so that I can make my own hot sauce!!!! Yaaaaayyyyyy!!!!
They came out soo good
WOW! Those sound delicious! I think I need to make them! Thanks!
Got an abundance of thai hot chilis. Going to dry some and make a bunch of sauce just like you showed me. Thanks!
Love to hear how it turns out!
Amazing video and thanks for sharing!! Quick tip- you should put an affiliate link for the black gloves as well. I'll be using your affiliate links for the food mill and the bottles.
@@brandongrennan7602 I'm glad you liked it! Here is a link to the gloves: amzn.to/3BPRQFT
The three best peppers in the world!
Well done !
They were delicious!
What is the main ingredient that makes hot peppers last longer? What can I use? 5:15
Salt, mainly its a preservative
For the Thai chili, I would add some ginger and sesame, maybe even a bit of soy sauce. I’ve got a harvest coming on now, so I think I’ll try it.
Great idea, I've got batch of frozen I'm looking to do so I'll try that out.
Made the jalapeno one. Omg sooo good. I did add a couple cherry tomatoes. Going to make one more batch. 😂
Heck yeah! I love the flavor the cherry tomatoes add. Experiment!
Thanks for the video!
Y’all about to have me out here trying all kinds of stuff. I have jalapeños and Trinidad Scorpions. It’s about to go down! 😅
Heck yeah! It's so fun trying out the different pepper combos to see how it comes out.
Just found your channel I'm a jalapeños lover always been, but i will try other hot peppers and the other pepper hot sasauce that I've tried was the ghost pepper i think the taste of it is to my liking i want to know if you've tried making it. I dislike the taste of the habanero i don't know what it is about that pepper anyway so far i like your channel thanks. Larry
Even Wal-Mart Cayenne pepper sauce is delicious. I ate bottles and bottles of it I was addicted.
It's so good!
I made the green one, it's an amazing recipe! so good.
PS. though im not sure how to replicate it because there will be a difference in amount of vinegar boiled off every time i make it.
That's awesome, definitely my wife's fave!
Your daughter makes the video! Haha! She is adorable.
Instead of a mill and the immersion blender, I just use a regular old blender.
Question: what’s the difference or purpose of doing it the way you did it (which is the way I do it) and fermenting?
You could certainly use a regular blender, I prefer this way because its less liquid transfer. The mill is to remove skins/seeds and gives it a nicer texture. Before I was using a blender and a strainer, that worked pretty well but the mill is just the perfect texture for me.
Fermenting hot sauce can improve its flavor, shelf life, and nutritional value because you don't use heat which can break down some vitamins. I've not fermented hot sauce before and haven't had issues using up what I make by the time I run out.
Fantastic video! I know you mentioned months of refrigerator shelf life. Is fermentation the only way to get a finished product with a shelf life of 12 months or more?
You could pressure can the bulk of your sauce and open and bottle fill as needed.
Thank you for this video. Got some good tips from it for my next attempt at making my own hot sauce.
Questions though:
1. I don't have an immersion blender, I use this multi-blade blender. It made the end product very smoothe and almost creamy. When I strained it, pretty much everything passed and very little pulp remained. Did I blend too much? Is that even a bad thing? I dont mind the creamy aspect of the blend.
2. After blending, is it best to always simmer the blended ingredients one more time?
Thanks again for this video. This will definitely help me fine tune my recipes.
1. No definitely not a bad thing, it also depends on how coarse or fine your strainer is and how long you cook the peppers. The milling is meant to take out the skin/seeds so its smooth. The creaminess is likely from the air introduced during blending and will likely smooth out. Either way if you are good with the texture nothing wrong with it!
2. This isn't necessary but it will concentrate the flavors even further so no harm in it.
Do you use the fine or medium or course disc when using the mill? I wanna start growing peppers and tomatoes in my back yard so I can make my own sauces
Coarse if you want a thicker sauce, medium if you want a thinner one. I prefer the coarse.
Im going to try this with Serrano and Jalepenos. what do you think should i add paprika to it as well?
Green or red serrano's? I find the smoked paprika goes best with red peppers!
You could add ginger or do a pineapple sauce
To answer the question is it shelf stable? If theres lots of salt and the bottles are sterilized before hand it will last years.
Where do you get your bottles and will it store in a warm pantry or does it have to be refrigerated
Hot Sauce Bottles - amzn.to/3ZVtdj7
They will need to be refrigerated, they will last months that way.
If your pH level is below 4.2 with a reasonable salt and vinegar contact, they are quite shelf stable but otherwise put them into a fridge. After opening is the best way, and they will be surprisingly lasting for at least two years.
How many months can I keep it in and out of the fridge?
Do these Sauces need to be refrigerated unopened for storage?
How long do they last in the bottles once stored? Are you boiling them after sealed?
@@ggdent100 I keep them in the fridge, Ive never had them spoil but tend to use them within 6months
Rather than straining it.Have you considered just placing it into a squeeze bottle?And then you're able to use the whole plant which is medicinally good also. And you've got the product there for you're enjoyment
You could do that for sure, I prefer the smoother texture of it being milled but there's nothing stopping you from using everything you blend.
I got the mill, comes with coarse, medium and fine grinders. Which one did you use?
It depends on the consistency you are after, fine will give a thinner sauce. I perfect the coarse or medium for a thicker sauce. I would experiment with all 3 to see which one you like!
Is this shelf stable? Or do you need to refrigerate them?
I've always refrigerated, they last forever that way. I've yet to have any go bad.
Thanks :)
Can we use this same cooking method with dried peppers?
I don't see why not, as long as you mill/strain out the skins at the end you should be good.
how do you store the bottles and what is the shelf life?
@@TerrellBeckius I store mine in the fridge, I get 6+ months but usually use them before that.
Using this method, what would the shelf life be for these sauces?
@@carlreece8017 I've used them over 6mo out of the fridge with no issues. I've yet to have them spoil so I can stay exactly how long. With the vinegar/salt content it should last a while!
@ hey, thanks! Appreciate the feedback.
You should try to 50/50 the 2 red sauces and see what comes of it.
That would mix really well, great idea
Hi, could you, please, tell me what is your vinegar percentage ? I have 8-% at disposal. Is it OK, or I have to change the amount ?
I use white distilled which I believe is 4-5%. As long as it's food grade.
@@mvboutdoors Thank you for your help. I have at disposal white distilled (8%) and apple cider vinegar (5%). I will try to use both of them alternatively.
@@vladimirkramaric2502 Apple cider can definitely be used, at 8% you may want to add a small amount of water to dilute it some.
@@mvboutdoors Thanks a lot.
Where did you get the mill and the bottles that you used?
@@FaithWalk4Life I have links in the description to both :)
@@mvboutdoors Thanks!!
Is there a way to process these to be shelf stable?
The smaller bottles I'm not sure but you can water bath or pressure can the bulk hot sauce and open as needed to fill bottles.
I have a bunch of super hots, and I was wondering if you could give me a ratio of peppers to fruit to seasoning. Because as of now, I was just going to dehydrate them and vacuum sealed them. But now I want to make hot sauce or some ferment. What do you think? By the way, I love to see families in videos. A family that plays together can taste together.🥵
In general, my pepper to anything else ratio is about 9-1. Season a lot of the time is to taste and volume of peppers I'm doing at a time. I have about 3-4 bags of frozen peppers that I plan to do another large batch of hot sauce once we do our final harvest for the year coming up soon.
Could I waterbath to make it shelf stable for longer?
Absolutely, we plan on pressure canning some bulk this year.
Are the bottles shelf stable? Hot water bathed?
The bottles are not, I keep them in a fridge but it you make it in bulk, I like to can the bulk and refill bottles as needed. However for the portion I made in the video these will last in a fridge for months. The high vinegar content keeps them safe.
Was someone adding more salt at about 7:50?
No my wife was pickling at the same time
Do you have a link to the mill?
Sure, here you go: amzn.to/3swshVH
how come you don't use a food processor to make it?
I know what I did wrong… too much vinegar. That tip you gave about measuring vinegar to pepper is golden. Kinda like cooking rice, “just enough water to cover it.” -Mom
Yeah I've found that to be the perfect ratio, works great every time!
What brand us your food mill.?
Here you go: amzn.to/3swshVH
What other veg can use to colour and blènd
There's really no limit, I want to try purple bell peppers next year to see how that comes out. You could use celery/celery seed and old bay to make a seafood style one, that would be interesting!
If you drop the ph to 4.5ish or below, these should be shelf stable for at least a year.
Does it need refridgerated after
@@sparkyh62 I would recommend it for longevity
Can i get specific directions?
If you get a good blender like a vita mix 7500 you will not have to mail or strain anything
That would cut down the processing time for sure!
OK I love that you have a little baby honey badger there cause she got no F’s to give. y’all still got heat in your mouth and she’s like it’s mild but I need more flavor 😂😂😂and then I think just because she felt sorry for you. She’s like yea it’s a little spicy. This gen-Alpha crowd just came out already over it. Lol
Do you need to hot bath the sauce
he said no you can put in fridge for a few months or you can can them
I think if it was me, I would skip the smoked paprika until I knew what the sauce tasted like without it so I could get a handle on the flavors of the peppers.. But overall nice job.
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They say you shouldn't use oil for any preserved food.
I've heard that also. This hot sauce isn't preserved but with the high vinegar/salt content it will last a long time in a refrigerator.
The daughter review 😂🤣
You look like that dude from that movie… are you Canadian or something?
Haha i get that a lot
I really don't understand why you use plastic bag garlic and pre-ground pepper instead of fresh. Apart from this cool video.
Wdym it’s pre peeled garlic! That’s like the greatest thing ever. Who the hell wants to peel 20 cloves of garlic if you don’t have to!?
Growing your own garlic, will up your game, it’s so much fun and insanely easy
If they’re really spicy, do this outside. Hahah
You are not kidding, haha
My wife makes a hot sauce from Sugar Rush Peach peppers. Delicious.
That's funny you mentioned that, my wife said next year she wants to grow them in the garden. I guess I'll be doing the same next year!
if messing with chilli don't touch your willy
I disagree with you jalapeno, lol. Never mix green and red seems to be the golden rule for hotsauce... maybe try a red jalapeno next time... red and green make brown, ugly hotsauce... plus the green just makes it taste too much like random plant matter, overpowers the subtleties of the other pepper mix.
Yeah adding the green to red can definitely mess with the color, I prefer red jalapenos in general but they are hard to keep on the vine long enough to ripen. :) It's also why I only tend to add a single jalapeno to red sauces just for the added flavor/heat but not to overpower what's in there.
This year I'm going to be doing habenero w/ only red peppers so I'm curious to see how that turns out!
@@mvboutdoors I tend to grow the odder varieties, probably gonna ferment the sugar rush and mix the rest... see whst else to add once it's mixed up.
@@gunslingorgunslingorsadf8150 as a first time pepper grower and hot sauce noob maker, this is golden advice I had no idea. I was about to combine chilis, haneneros, amd green jalapeños. Clearly that’s not good. I have no clue what I’m doing. What do I do?!!!!!?!
@superkool7 dude, I'm still learning too. I tried to ferment sugar rush peppers, I think it was working but I got too nervous and toss it, lol. Definitely make a plan before you pick and stick to it. The best for long term storage thst is easiest is drying and then into a clean dry jar with decicent. Hot sauce apparently must be refrigerated because those bottles aren't designed for canning, per government of the USA I perceive... plus the addition of often root veggies, the soil contains the botulism bacteria, which are low acid usually (chunks are definitely bad). Dried spices are better than fresh for this. There are so many people making onion and garlic hot sauce, I don't really trust the usa recommendations, they seem to be from the 20s, only last "reviewed" in the 80s. My plan is... keep it simple... don't mix peppers, go for a more micro brew single malt approach to hotsauce, instead of a large scale attempted perfected recipe using mixtures. Learn the flavors of each pepper after each process, perfect that, it will teach you more about what you grow... then when you mix, the combinations should be much more obvious. But I'm no expert... and I need to get my horsauce made soon. Vinegar, dry spices, 1 pepper type... I think that's all I'll do, I don't even know if I like onion and carrot in my hot sauce, lol... I can add that and mix and match later maybe, when the bottles are half empty. Going in the fridge, might as well. All I got man.
I have to agree on color but not on flavor. To each is own on flavor more so than color. Brown is not the best color for food unless it's beef.
You lost me at air fryer...
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An oven will work just as well!
This is classic. Mr. Camo-hat asks his Mrs what her rating is for the first two, then preempts her "score," and gives his. At this point, I turned him off. Neanderthal behavior.
I enjoy your videos but why all the hand gestures? Don’t care about looking at your hands so much otherwise enjoying the videos
It is so nice to meet you. 🌶 🫑 ❤Welcome to my kitchen. ❤ 🫑 🌶
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