Dude how do you have such few subscribers. The production value of your videos are great! Well cross my fingers that the algorithm gods bless you soon ;)
That is such a lovely comment and extremely kind of you. Fingers Crossed that I get a boost soon. I might have to start pulling stupid faces in the Thumbnails or get my beautiful wife to appear! lol.
He's not joking about the coughing, the oily fumes from frying scotch bonnets can be like tear gas to some. There's a reason that so many people in Trinidad cook outside haha. Looks very tasty! If I were you, I would keep it in glass rather than plastic; SBs are quite good at corrosion, even though cooking them definitely made them a bit milder. Well done!
If you slightly oil your hands, it makes it easier to wash away the “heat “ after you’ve chopped your peppers. Sea salt has more flavour than table salt and has no chemical to keep it flowing. All the best chef rab
Wonderful video. Your production skills are second to none. Congratulations on your efforts an results. I am a commercial small-batch hot sauce manufacturer and I was simply impressed with this recipe and the attention you gave this. I happen to have about 100 pounds of fresh Red Ghost peppers I just received today. I think I will reserve a couple of pounds of them and give this pickle recipe a try. It does look absolutely wonderful and I can just imagine the smell you were experiencing while cooking. Again, thanks and I subbed you.
Wow! How have I only just rea this comment. Really glad you liked it and if I'm ever in Alabama I'm going to give you a message and come and feel the burn!!
Made this today following the recipe exactly as published. Cracking good pickle! Thank you so much for posting the video as I'm always looking for new ways to enjoy Scotch Bonnet peppers, and this recipe is a keeper.
@@chefrick247 We have a good extractor fan so I was able to spare everyone. Made a second batch today. Still followed the recipe but used a wooden spoon to beat down the chillies on a periodic basis just to help them along. The consistency turned out a bit better as everything is the same size. Also cooked in a wok as I've seen Latif do this when he makes a naga pickle. Wok is easier.
Wow an amazing great tasting pickle..I made some today from freshly picked scotch bonnets however used rapeseed oil as did not have any mustered seed oil. Fumes are dangerous 😳 but well worth it!
Just picked my first ever batch of scotch bonnets at home and had no idea what I should do with them. But this looks amazing, so I’m off to make it this afternoon. Thanks!
I do something very similar, without the 5 Indian spices you mentioned at the beginning but with chopped mango. And I do make it one a portable stove under the porch. And yes I have experienced the weird sensation that it leaves on your skin for a few hours LOL. I do remove the seeds though and it is still extremely spicy. I can’t believe you ate that quantity in a few weeks
For 30 years have been trying to find that elusive signature flavor of Habanero/Scotch Bonnets that towers above the heat. This looks scrumptious. Biggest problem here (45 min East of Pittsburgh) is where to find fresh pappers.
Hello! So... I'm in England and we have what we call "Cash and Carry's" basically Asian ingredients where The proper Indian chefs do their shopping. Find a good one of these and your good to go. Amazing ingredient's and super friendly staff. I'm a huge fan. Good luck
@@chefrick247 Thanks! I never thought to explore Indian sources. It turns out there is a major Indian market 25 min away that is always full of Indian customers. They have a large fresh produce section with vegetables I have never seen before. I'll check it out. QUESTION: Is it possible they may have a bottled SB (or Hab) sauce that may have this elusive flavor?
@@chefrick247 There is a very Indian grocery 25 min away that is always busy with Indian people shopping. They have a large fresh produce sections. I will investigate! Thanks!
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Dude how do you have such few subscribers. The production value of your videos are great! Well cross my fingers that the algorithm gods bless you soon ;)
That is such a lovely comment and extremely kind of you. Fingers Crossed that I get a boost soon. I might have to start pulling stupid faces in the Thumbnails or get my beautiful wife to appear! lol.
Oh my god, this recipe is a keeper. That looks absolutely delicious! Im just now growing my own scotch bonnet and need some inspiration. 🙃
Just starting this one again first saw it on lateif. I know what I’m in for🥵
Great video easy to follow 👏🏻
I love indian pickles and scotch bonnets. So making this...
That looks amazing. Must try this once my scotch bonnet plant matures and begin producing fruit, which should be very soon. 👍👍
Wow. This is fantastic. I have a surplus of scotch bonnet peppers in my garden. Gotta try something like this. Thanks!
This Scotch Bonnet Pickle looks divine. Can I process this in jars for long term storage?
This is so addictive, I love this pickle and I’m eating it every day. It’s hot but there is nothing else that can replace it
He's not joking about the coughing, the oily fumes from frying scotch bonnets can be like tear gas to some. There's a reason that so many people in Trinidad cook outside haha. Looks very tasty! If I were you, I would keep it in glass rather than plastic; SBs are quite good at corrosion, even though cooking them definitely made them a bit milder. Well done!
If you slightly oil your hands, it makes it easier to wash away the “heat “ after you’ve chopped your peppers. Sea salt has more flavour than table salt and has no chemical to keep it flowing. All the best chef rab
Thank you. Amazing recipe. My mom used to pickle chillies and very much reminded of her.
Regards
Hi! What a great comment. I'm delighted I gave you some memories from home!
Wonderful video. Your production skills are second to none. Congratulations on your efforts an results. I am a commercial small-batch hot sauce manufacturer and I was simply impressed with this recipe and the attention you gave this. I happen to have about 100 pounds of fresh Red Ghost peppers I just received today. I think I will reserve a couple of pounds of them and give this pickle recipe a try. It does look absolutely wonderful and I can just imagine the smell you were experiencing while cooking. Again, thanks and I subbed you.
Wow! How have I only just rea this comment. Really glad you liked it and if I'm ever in Alabama I'm going to give you a message and come and feel the burn!!
Made this today following the recipe exactly as published. Cracking good pickle! Thank you so much for posting the video as I'm always looking for new ways to enjoy Scotch Bonnet peppers, and this recipe is a keeper.
Thank you so much Matthew! Was everyone in your house coughing their heads off? This is a great pickle and only gets better over time.
@@chefrick247 We have a good extractor fan so I was able to spare everyone. Made a second batch today. Still followed the recipe but used a wooden spoon to beat down the chillies on a periodic basis just to help them along. The consistency turned out a bit better as everything is the same size. Also cooked in a wok as I've seen Latif do this when he makes a naga pickle. Wok is easier.
Amazing
Wow an amazing great tasting pickle..I made some today from freshly picked scotch bonnets however used rapeseed oil as did not have any mustered seed oil. Fumes are dangerous 😳 but well worth it!
Just picked my first ever batch of scotch bonnets at home and had no idea what I should do with them. But this looks amazing, so I’m off to make it this afternoon. Thanks!
Fantastic! Hope you enjoy. They're such a great chili because they provide such great pain with such great flavour!
Look absolutely yummy and spicy 🌶️ ❤
I do something very similar, without the 5 Indian spices you mentioned at the beginning but with chopped mango. And I do make it one a portable stove under the porch. And yes I have experienced the weird sensation that it leaves on your skin for a few hours LOL. I do remove the seeds though and it is still extremely spicy. I can’t believe you ate that quantity in a few weeks
What about adding about a kg of tomato and reducing that down with it? Would that work.? A body tried that?
It's quite difficult to get hold of mustard oil in UK supermarkets, I believe its banned.
What alternative would you suggest ?
Amazon
For 30 years have been trying to find that elusive signature flavor of Habanero/Scotch Bonnets that towers above the heat. This looks scrumptious. Biggest problem here (45 min East of Pittsburgh) is where to find fresh pappers.
Hello! So... I'm in England and we have what we call "Cash and Carry's" basically Asian ingredients where The proper Indian chefs do their shopping. Find a good one of these and your good to go. Amazing ingredient's and super friendly staff. I'm a huge fan. Good luck
@@chefrick247 Thanks! I never thought to explore Indian sources. It turns out there is a major Indian market 25 min away that is always full of Indian customers. They have a large fresh produce section with vegetables I have never seen before. I'll check it out. QUESTION: Is it possible they may have a bottled SB (or Hab) sauce that may have this elusive flavor?
@@chefrick247 There is a very Indian grocery 25 min away that is always busy with Indian people shopping. They have a large fresh produce sections. I will investigate! Thanks!
It's habenaro
Don't know why it needs chilli powder with all the Scotch Bonnets in there.
You're overcooking everything.