How to make a Pineapple Ghost pepper hot sauce
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- Опубликовано: 5 авг 2024
- In this video I put together one of my hot sauce recipes. Combining my favorite pepper, the Ghost Pepper (Bhut Jolokia). With the taste of pineapple.
If you are looking for pepper seeds then visit my store at
www.13peppersbyralph.com/
5oz Ghost Peppers
5oz Onions
5oz Pineapple
6 Garlic Cloves
1/2 Cup Rice Wine Vinegar
1/4 Tsp Allspice
1/4 Tsp Nutmeg
1/4 Tsp Coriander
1/4 Tsp Kosher Salt
2 Tbsp Honey
Delicious !! Want to try this with my fermented lemon drop peps . I'm new to making hot sauce made a gallon of Sriracha so far now Im fermenting lemondrop and tabasco pepoers
That is awesome! I did my first pepper ferments last year and I am loving the complexity of the flavors it brings out.
If I go that far, I'm gonna ferment. But I do appreciate the recipe - I can use that as a template.
As I say in most of my videos "take it and make it your own". Thank you
I think my wife is trying to off me. She got a ghost pepper plant. I’m gonna have to try this recipe. I take it I can do everything you did with just regular ghost peppers? Never knew they had different types of ghost peppers. Good video!!
Thank you, yes red ones will work great. That is what I normally use because I prefer a red sauce but did not have any available so I used what I had. The different ones have slightly different flavor and heat profiles but not enough to make an difference.
nice video
Thank You
If you drop a bit of olive oil into it , it will also keep it from separating, do you check you PH to see if it’s shelf stable? Thanks for the video!
Thank you, I have never tried olive oil so I will have to give it a try. If I'm making sauces for myself then I never check the PH. When I make them for gifts or ones I am planning to sell then it is checked for each batch because I can not control how they store the sauce.
Do yoh think your recipe would be good with lemon drop peppers?
I do not see why it would not. That should go good together.
Looks awesome.. two questions-is storing it in a plastic container okay and what is the purpose of heating it on the stove? Please and thanks
Thank you, yes you can store it in a plastic container. I normally put mine in a condiment squeeze bottle for personal use. As for putting it on the stove, I do it to stop all fermentation to give it a longer life in the fridge. Otherwise the lactobacillus in the vegetables will make it spoil faster.
Great sauce... Will modify it a bit using Carolina Reapers instead but other than that everything should be the same... One questions: How long will this last in the refrigerator?
I would say without testing the ph it should last 6 months. Lol, mine never last that long.
Would it make a diff if you ferment peppers first for a week or two or does the simmer for 15 min act as the same thing blending the flavors together?
Yes, fermenting would change the taste. I am unsure how because I have never tried it with this recipe. Should still be great because I love how it makes some of my other sauces seem more complex. As for the simmer, I would think it would do the same.
How much time we have to eat it up before it starts to mold or spoil? And can we bottle it up for longer time period like 1 year or more and how?
Depends on how you make your sauce. If you are able to check the PH level and have it below 3.8 then it would be shelf stable. Also if you have good sanitized bottles to put it in then I say you can store it 6 to 9 months in a dark pantry. It may be able to last longer but I personally put a 6 month date on the sealed bottles I give out. If you have a high PH or can not test for PH then I would just keep it in the fridge. There is canning procedures you can use also but I am not familiar enough with them. I have read and heard that it could last a year or more being shelf stable but I tend to error on the lower end just to be safe. lol, anyway hot sauce does not last long in my house to go bad.
@@13Peppers Thank you!
Why do we boil it? Thx.
Thanks for asking. It is a personal preference because I do not refrigerate my sauces, so I do it to stop the fermentation process. Also depending on the type of sauce I make it seems to me to meld the flavors better and to take away some of the sharpness of the onions(lol, this has always been my belief on melding flavors and not 100% sure it is correct). You can bypass cooking it, you just have to keep it refrigerated to counteract the fermentation process. Hope this helps, Thanks.
Awesome! Thanks for your reply! When i duplicate this killer recipe ill give her a boil, melding the flavours sounds great! This will be my second sauce! My first was just orange habenero and pineapple....and it sucked lol but im sure i stumbled onto a gem with your recipe! Thanks
He shouldn’t of used honey. Otherwise it would have been perfect.
That is the joy of home made hot sauce, you get to make it the way you like. There is so many recipes to be inspired by our in the wild. Love what you create and make it your own.
Make your own then. Simple