It is finally getting hot here in Arkansas and I have tomatoes forming in all plants now. I probably have 7 different varieties, about 40 plants total! It's going to be quite the haul this year! Lots of peppers eggplant, bitter melon and cucumbers too! And pole beans and Japanese winged beans...I can go on and on!! Love you guys!
Thanks so much for making this video Mark! Some of my peppers are just starting to ripen and turn orange and red (North Carolina, Zone USDA growing zone 7b/8a) and were going to have a lot! I'm very excited to try this recipe. While I'm at it, thanks for making videos in the first place. You were one of the first channels that I started watching in 2019 that really got me confident and prepared as I started my gardening plans as we went into 2020. Go figure, it'd be a year I'd certainly need the solace from my now abundant garden. Thanks so much for what you do! It's really been an inspiration. Cheers from NC!
I would love to see more of videos like this. Cooking is my second interest after growing veggies and what are you doing with all this food you’ve grown? Cheers!
Yummo! Looks similar to Cholula hot sauce, although, they use a combination of Arbol (15,000-30,000 scoville) and Piquin (50,000-100,000 Scoville) chilli's. Habanero Chilli ranges from 100,000-350,000 Scoville, so it would have a slightly more bite to it. My mouth was watering!
Hi Mark, Looks good anyway. I'm going to try my hand at making Tomatoe Sause and Catsup this season if I make lots of tomatoes and its beginning to look as if I might. Today I am going to get my 50 heads of cabbage cut up into Saurkraut. No time to waste. We had 2 weeks of rain, rain, rain and now it turned off hot, hot, hot and my cabbage is beginning to rot on the bottom. So it off to the races. I have to make hay while the sun shines. Love your videos and enjoy your energy that comes through the Tube. Jessie USA
Lol got my habonero, Armageddon peppers planted and my tomatoes are coming along. I envy your Australian growing season lol I wanted my garden started sooner but we had a lingering cold snap that delayed moving things out but glad things are setup and growing good.
Lovely end product! Enjoyed your video showing your process. Do you all have corn tortilla chips/tostadas in your country? That's the first thing I'd use for trying your sauce. We use them to dip our red or green chile salsa here in New Mexico, U.S.A.
Does it need to be refrigerated after you're done? I'm definitely going to make this for my husband. He loves hot stuff, but me not so much. Thanks for the recipe Mark!!
Off topic but i wanna dedicate a whole garden bed to cucumbers and pickle them and have a vadiety of flavors. Grow peppers. .garlic. spices. Mustard seeds, gosh ect ect and make a little side buisness and see where that goes.
Hey mate, you should have a crack at a fermented hot sauce 🌶️ great for preservation, good gut flora and flavour! Leave some chillis, carrot, celery, garlic and oregano + thyme in a 2% brine for 2+ weeks at room temperature. Drain most of the brine but leave enough so that when you blitz the veggies you get a good sauce consistency. Easy peasy! Experiment with the recipe to find your perfect sauce :^)
How long does the hot sauce store for and should it be kept in the refrigerator? I have a bunch of Carolina reapers and instantly snatched your method to make my first batch of hot sauce. Currently cooking it and I can’t wait to taste but I am a bit scared of the Carolina reapers... I might give habanero a go instead next year
use a wide pan to reduce it faster, the larger the surface area the more vapour will vaporize and the faster the process. ( if you decided to use a pan, I suggest not to leave it alone).
Salt also acts as a preserve but when you use it in normal small amounts there isn't a lot of salt per serving (especially if one exercises and sweats a lot like I do salt is important in the diet).
I had arm loads of cherry tomatoes last year and ended up just stuffing them into pint jars and boiling them in a water bath. They sealed up well and during the winter, I would use them for salsa or spaghetti sauce. I even put 1 chili pepper in a jar for just a bit if spice without killing anybody.
@@jillhumphrys8073 all my excess tomatoes ended up in the freezer last year am planning to make some sauce just haven't gotten to them, every now and then i will pull some out for stew
@@MatthewSherriff85 in the past I froze tomatoes and dried them for snacking. I dried too many last year and am wishing I had canned them instead. Still good for snacking!!
Nice one Mark! Would you consider fermenting the stuff (in 3% brine)? Longer shelf life, flavour enhancements, etc. Ive been fermenting my chillies for years now, thanks to my youtube tutor, chillichump. I love trying different flavour combos, I've even done a jackfruit/durian/garlic/onion fermented chilli sauce, amazing stuff. I mainly grow carolina reaper, and Butch T scorpions, others include choc fatalii, white ghost, and many others. if you want ask me for seeds, i will send them to you.
Hi again Mark, I would love to see you grow some reapers, Guinness book, hottest chilli on earth. A little goes a long way :) I can send you some ripe pods,if you dare! If you are interested, email me at emeis123@hotmail.com
I dont think i ever measure recipes. Can be a blunder sometimes, but we learn from mistakes i suppose and having that "feeling" i think hones in the art of cooking or flavor discovery. Plus, everybody's taste is slightly different so "one size fits all" recipes can be taken with a grain of Himalayan salt. 😉 haha
I'm glad you don't have any 'lemon stealing whores' around your garden. Looks great. I'm growing a small garden this year because you inspired me. I'm going to have to make my own hot sauce.
A water bath would be fine yes. The vinegar, salt, and sugar act as natural preserves anyway so if the bottles are sterile they should keep for a long time in the pantry even if no water bath. I would refrigerate after opening.
@@SelfSufficientMe2 Thanks for the reply. I wasn’t sure about it. Serrano peppers don’t seem to leave residue on my hands like jalapeños. This “non recipe” looks really good. I think I will try it.
I never wanted toast and cheese so much in my life after watching this lol
I appreciate that even though we are experiencing opposite seasons, we’re both growing peppers and tomatoes at the same time
To extend the shelf life... suggest boiling the bottles once filled and sealed.
The italians do this with passata
Wow. To be able to gather your food from your yard - awesomeness. All of your hard work… so worth it.
It is finally getting hot here in Arkansas and I have tomatoes forming in all plants now. I probably have 7 different varieties, about 40 plants total! It's going to be quite the haul this year! Lots of peppers eggplant, bitter melon and cucumbers too! And pole beans and Japanese winged beans...I can go on and on!! Love you guys!
And now I'm hungry... Seriously, thanks for taking the time to show us this. You're awesome.
I love all your videos, but for some reason I keep coming back to this one. I’ve watched it four times already lol!
Hi from Guatemala my family loves your channel
That sauce sounds amazing! Thank you for showing how simple it can be to make one up ourselves.😊🍅🌶
Fresh ingredients with great combinations, what more could you want?!?!?!?!?
Thanks so much for making this video Mark! Some of my peppers are just starting to ripen and turn orange and red (North Carolina, Zone USDA growing zone 7b/8a) and were going to have a lot! I'm very excited to try this recipe.
While I'm at it, thanks for making videos in the first place. You were one of the first channels that I started watching in 2019 that really got me confident and prepared as I started my gardening plans as we went into 2020. Go figure, it'd be a year I'd certainly need the solace from my now abundant garden. Thanks so much for what you do! It's really been an inspiration. Cheers from NC!
Diggin' the jungle sounds!
Oh, and the sauce looks good too. 😉 🌶🌶🌶🌶🌶🌶
I want kukaburras in my trees too!!
@@jillhumphrys8073
Laugh Kookaburra, laugh!!!
Bush sounds
Good to see what goes into it, I'm waiting for my new tomato plants to grow, to add with our chilli's in a sauce later in the year
I would love to see more of videos like this. Cooking is my second interest after growing veggies and what are you doing with all this food you’ve grown? Cheers!
I might be brave enough to try habaneros now! This is a fantastic method that's easy to apply. Thanks, Mark!
I always prefer methods or techniques to recipes. So much more creative and adaptable!
Really love this video. I love to see what people are making in other parts of the world. Especially hot sauces because I'm a major chili head :-)
Ordering a case of jars now.
Mate M8 mate, this is gold🙏😘
Looks delicious 😋 yum yum yum❣️
Yummo! Looks similar to Cholula hot sauce, although, they use a combination of Arbol (15,000-30,000 scoville) and Piquin (50,000-100,000 Scoville) chilli's. Habanero Chilli ranges from 100,000-350,000 Scoville, so it would have a slightly more bite to it. My mouth was watering!
Yummo. I love the way we all give the blenders a bit of a shake.
That's the Aussie version of a Mexican 🌮 breakfast... Quesadilla and salsa! 🥰💕🌻😁👍
We had some great hot tomato juice as well as a blended pick de gallo. I’ll can more then ever this summer. LOVE tomato foods fresh and cooked too.
I made a similar sauce but i add a carrot to it, adds a nice balance to the spice.
That's pretty similar to how I made hot sauce last year and it's DELICIOUS!
The sauce looks yummie 😋So need to get out of bed n make breakfast. Cheers for sharing this recipe 😎have a great sunny day 🤩
You Da Man. Nice stuff mark.
Looks amazing
I love making sauces like that :D It's so hard to write the recipes when people ask for them lol
Just what I've been looking for, thankyou.
I'm going to try this! Thanks Mark!!!
Hi Mark, Looks good anyway. I'm going to try my hand at making Tomatoe Sause and Catsup this season if I make lots of tomatoes and its beginning to look as if I might. Today I am going to get my 50 heads of cabbage cut up into Saurkraut. No time to waste. We had 2 weeks of rain, rain, rain and now it turned off hot, hot, hot and my cabbage is beginning to rot on the bottom. So it off to the races. I have to make hay while the sun shines. Love your videos and enjoy your energy that comes through the Tube. Jessie USA
50 heads of cabbage! You will be busy then! Great stuff getting into it! :)
Hi..... Self Sufficient Me - Mark nice to see you love watching your videos, thank you for showing your video 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐈🐝🎥👍👍👍
I hope my habanero peppers start fruiting soon to try this
Looks delicious. 👍🏻
Looks good...
Love it !
Try the lemon at the very end, that way the flavor is fresh and zingy/strong
Seems the birds at the end really had the last laugh.
Lol got my habonero, Armageddon peppers planted and my tomatoes are coming along. I envy your Australian growing season lol I wanted my garden started sooner but we had a lingering cold snap that delayed moving things out but glad things are setup and growing good.
Gar Wal Hope you don't mind me saying... Habanero ( from Habana, Cuba) peppers 🌻💕
Beauty, we have loads of cherry toms atm too
Lovely end product!
Enjoyed your video showing your process.
Do you all have corn tortilla chips/tostadas in your country? That's the first thing I'd use for trying your sauce. We use them to dip our red or green chile salsa here in New Mexico, U.S.A.
MUITO BOM!! 👍🌿🌻👍🌿🌻
I would drop dead just smelling those peppers.
That looks a very tasty sauce:))
Does it need to be refrigerated after you're done? I'm definitely going to make this for my husband. He loves hot stuff, but me not so much. Thanks for the recipe Mark!!
Yummy
Yum. I'd eat that!
NICE ONE
Long waited fresh garden habaneros and cherry tomatoes. I made this chili sauce. I may never buy Louisiana hot sauce again.
Looks amazing 👏
I didn't the chilies go in... what did you use?
I just blended them up in a Nitro juice blender with some tomatoes and the juice in the toms helped move the mix and blend it easier.
WOW so Cool 👍
Off topic but i wanna dedicate a whole garden bed to cucumbers and pickle them and have a vadiety of flavors. Grow peppers. .garlic. spices. Mustard seeds, gosh ect ect and make a little side buisness and see where that goes.
Hey mate, you should have a crack at a fermented hot sauce 🌶️ great for preservation, good gut flora and flavour!
Leave some chillis, carrot, celery, garlic and oregano + thyme in a 2% brine for 2+ weeks at room temperature. Drain most of the brine but leave enough so that when you blitz the veggies you get a good sauce consistency.
Easy peasy! Experiment with the recipe to find your perfect sauce :^)
I might try that.
Mmmmm
How long does the hot sauce store for and should it be kept in the refrigerator? I have a bunch of Carolina reapers and instantly snatched your method to make my first batch of hot sauce. Currently cooking it and I can’t wait to taste but I am a bit scared of the Carolina reapers... I might give habanero a go instead next year
Hope you are feeling better 🖖🖖🖖
Try adding a tablespoon or two of cocoa powder when you put it on the stove.
use a wide pan to reduce it faster, the larger the surface area the more vapour will vaporize and the faster the process. ( if you decided to use a pan, I suggest not to leave it alone).
Gday!
👍
🌶
Have you eaten a Rocoto chili pepper? To me its the best hands down in flavor and heat. I'm surprised it's not that popular.
Yes, they are excellent! Growing them hasn't been easy here but we do have some.
Amazed (not in a good amazes) at how much salt you put in the sauce. For such a small amount of sauce.
It’s sauce not soup. That’s about right.
Christopher Mee. Besides, salt brings out the flavor of the ingredients and helps keeping it from spoiling.
@@mariap.894 I get that. Butt heigh blood pressure a deffo if you keep up with that amount of salt.
@@klincecum still too much salt.
Salt also acts as a preserve but when you use it in normal small amounts there isn't a lot of salt per serving (especially if one exercises and sweats a lot like I do salt is important in the diet).
Looks good, will have to make some garden sauce one of these days, i have some ginger sitting in whiskey that I'm going to make cookies from
I had arm loads of cherry tomatoes last year and ended up just stuffing them into pint jars and boiling them in a water bath. They sealed up well and during the winter, I would use them for salsa or spaghetti sauce. I even put 1 chili pepper in a jar for just a bit if spice without killing anybody.
@@jillhumphrys8073 all my excess tomatoes ended up in the freezer last year am planning to make some sauce just haven't gotten to them, every now and then i will pull some out for stew
@@jillhumphrys8073 if you want to see the whiskey ginger cookies i have started uploading videos should be making them next week sometime
@@MatthewSherriff85 I'll check it out! What's your channel name? I love fresh ginger. Do you have a ginger beer recipe?
@@MatthewSherriff85 in the past I froze tomatoes and dried them for snacking. I dried too many last year and am wishing I had canned them instead. Still good for snacking!!
Nice one Mark!
Would you consider fermenting the stuff (in 3% brine)? Longer shelf life, flavour enhancements, etc.
Ive been fermenting my chillies for years now, thanks to my youtube tutor, chillichump.
I love trying different flavour combos, I've even done a jackfruit/durian/garlic/onion fermented chilli sauce, amazing stuff. I mainly grow carolina reaper, and Butch T scorpions, others include choc fatalii, white ghost, and many others. if you want ask me for seeds, i will send them to you.
Yes I also ferment them for different and more "raw" sauces. Cheers :)
Hi again Mark, I would love to see you grow some reapers, Guinness book, hottest chilli on earth. A little goes a long way :)
I can send you some ripe pods,if you dare!
If you are interested, email me at emeis123@hotmail.com
❤️
Probably good over fries and on a Tr tip
I dont think i ever measure recipes.
Can be a blunder sometimes, but we learn from mistakes i suppose and having that "feeling" i think hones in the art of cooking or flavor discovery.
Plus, everybody's taste is slightly different so "one size fits all" recipes can be taken with a grain of Himalayan salt. 😉 haha
I'm glad you don't have any 'lemon stealing whores' around your garden. Looks great. I'm growing a small garden this year because you inspired me. I'm going to have to make my own hot sauce.
How do you store these? I’d like to water bath hot sauce in bottles to make them shelf stable?
.
A water bath would be fine yes. The vinegar, salt, and sugar act as natural preserves anyway so if the bottles are sterile they should keep for a long time in the pantry even if no water bath. I would refrigerate after opening.
What a saucey video.
LOL...
I...I'm early!??? 😳👏👏🍅🌶
Did you remove the stems?
Think this would work with yellow cherries?
Yes, absolutely!
Did you use half cherry tomatoes and half chilis? More of one than the other?
I had the same question 🙋♀️
Yes about 50/50 but more or less of each doesn't matter much.
Thank you!
When will the next Livestream be?
Why do I think of tomato soup with buttered bread to dip haha
WAIT? When did you put the peppers in?!!
All together with the toms.
What kind of jars are those?
Cheap sauce bottles you can buy them in bulk - they work out to be about 30-50c per bottle from memory.
Kookooburras were going a bit nuts there at the end!
more fermenting/sauces!
...so is this like 50/50 habaneroes and tomato? ...or is that too spicy 🤔
Yes about that... 50/50 is perfect but more or less won't make a lot of difference - it's flexible.
Add some chicken boullion instead of salt and you will be surprised how much it will change the taste
What chillies?
I take it that habanero doesn’t make your hands hot when handling them. I always have to use gloves to handle my jalapeño.
Need to be careful yes... Gloves are a smart idea and great tip! Cheers :)
@@SelfSufficientMe2 Thanks for the reply. I wasn’t sure about it. Serrano peppers don’t seem to leave residue on my hands like jalapeños. This “non recipe” looks really good. I think I will try it.
Bottle it and send me some please!
Love how you showed us a recipe that doesn't have a recipe! hahahahahaha!
LOL...
Why couldn’t the chilli compete in the archery competition?
He didn’t habanero ☹️
Epiqueerian 😂😂😂😂👍
Always wash in a bowl - never in the sink. Washing food in the sink is a filthy habit.
Algorithm
Do you live next to a zoo?
The bush. Those are native Australia animals. Kookaburra
tomatoes are acidic and destroy your joints. the peppers are extremely healthy though
Craig Shlabot I would question that...
Nonsense