Great tip. I had a bag of chilli powder in the cupboard. Been there a while. Ran out of chilli sauce and so I checked out your site. Your recipe worked a dream, added some fresh lime juice to give it a tang and it’s better than shop bought and much cheaper too. Thanks
I have made this sauce several times and it is excellent. Couple of things to note. If you want it thicker but mild, then buff it out with the onion powder etc, or you can use a small amount of gelatin dissolved.
I have been having a lot of fun with this one. I have friends that want to try my recipes of hot sauce. The first time I made it, I followed the basic recipe in your video with quantities doubled for friends that want this. Instead of salt, I used Lemon Juice. Today when I made it, I did the same recipe, plus I added 1/4 tsp of Cilantro, 1/4 tsp of Cumin, 1/2 tsp of Paprika, and for an extra kick, I added an 8 oz can of V8 to the blender. I have an old school Oster Blender that works great. The newer stuff has a kick that will put the store bought sauces to shame. 🙂😊👍❣
Just what I was looking for! I’ll be having a rake through my spices to see what I can come up with. Sometimes I just want hot sauce without the effort and waiting for fermentation etc so this is bang on 😃 Thanks for the tutorial
Great video, Mike! I also added some dried habanero peppers and a carolina reaper into this mix in my food processor. Turned out super spicy, with lots of flavor.
I would love if you could talk about making hot sauce that is shelf stable. I do a lot of canning but would like to hear from a hot sauce expert about making one that can be shelf stable.
Ive been trying for such a long time to make legitimate hot sauce that I could share with friends and family. I put a few different dry spices in mine to tweek the flavors. After about 4 trys , I have a seriouly great tasting hot sauce with a nice kick. Thanks for this video. 100%
Thank you from the future, 2023...Hot sauce is super expensive, if you can even find it, but hot pepper powders are still relatively inexpensive (don't tell anyone or they'll raise the price on us!!!!!). This is awesome!!!!! Anything we can do to not be victims of greedflation all the better!
That's beautiful saucy hot sauce .. easy to make and can be good for me to put few drops to my stir fry veggies for a little bit of touch of hot taste .. this is another version of yours to make one .. cheers ..
Amazing recipe! I am cooking for a party of 5 tonight and we will definitely need hot sauce. Ran out of chiratcha, and was about to buy some... then i saw that it is possible to make hot sauce from chili powder? Get outta here! Let's make this bad boy!
looks awesome. I am trying this today for some cauliflower 'hot wings'. I don't want all the salt that store brands contain so I hope this process works. I think I am going to add some dates to the blender as well.
I noticed you didn’t cook it at all in the first version, so if I have any dried chilies I can just grind them into powder and skip the rehydration step? Is there any benefit to doing it the long way compared to this?
It's better to simmer them to meld the flavors more. I think you'll get better results leaving the dried pods whole, soaking them, then making your sauce and simmering.
Would it be appropriate/make sense to only use 1 or 2 tablespoons of super hot pepper powder (Habanero,Ghost, Scorpion etc.) For this or would you recommend still using the full 4 Tablespoons?
It's harder with powders, Noah, because of their inherent texture. You could start with dried whole pods instead and rehydrate them for a smoother texture, or incorporate something like tomato or tomato paste, which would smooth it out more, stick to the powders more. Let me know if this helps.
Is it possible to 'ferment' chili powder by first creating a chili powder, water & vinegar 'mash'... then adding fresh cabbage and salt for the needful bacteria/fermentation?
These hot sauces will last many months because you're starting from powders and using vinegar, which is a preservative, even longer in the refrigerator.
This sauce will last many months, depending on the ingredients used. I have a post on hot sauce shelf life here: www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Hey Mike, love your videos. I love Chile Arbol. I'm definitely going to try it using this technique. I have a question for you. Do you find the dried chili powders separate? Is just a shake all that's necessary or do you think adding some xanthan gum might help? Hitting Subscribe!!!
Thanks so much! Yes, I find that hot sauces made from powders tend to separate more. A shake mixes it back well enough, but yes, xanthan gum would help keep it together more. Works great. I appreciate it!
I thought I'd let you know that I updated my heat by taking the basic recipe (minus salt plus lemon juice), and added one common orange habanero to the mix. May make my next batch even bolder by adding 2 orange habaneros to the mix (eventually, I hope to up my capsaicin level to the red savina habinero level. Not bad for a guy that just 2 years ago thought that peproncini was hot enough). Also, wouldn't this video be a good enough foundation for a hot catsup, and hot barbecue sauce recipe? Please let me know if I'm going in the right direction. Thanks.😁👍❣
Yes, this is perfect. It's pretty much how it starts with sauce and hot sauce making, starting with basic concepts, then adding in new ingredients, testing, more testing, playing. And yep, this could be the start for BBQ and ketchups, etc. I just did a video for Spicy Ketchup that you can check out. Here is the link: ruclips.net/video/ya2kW703h5Q/видео.html
Hot sauces in general last a very long time, years in some cases. I like to keep mine in the fridge, but many people don't. It's all about the acidity (from the vinegar or citrus), which resists bacterial growth (spoilage). I have sauces in my fridge that are almost a year old and still good. To be more technical, shoot for a pH of 3.5 or lower for long term storage. I hope this helps.
Washieka, I haven't personally tried to ferment a sauce like this. You could try it, but you might need to use a culture starter. Not sure how well that would work, as it is in a powder and would be difficult to keep submerged.
Hey, Munir. Thanks. I have not done a video of chili flakes in oil, though I do have a couple recipes that use flakes or dried pods with oil on the site. Check out chilipeppermadness.com and search for the following recipes: How to Make Chili Oil Salsa Macha Chile Crisp All use similar processes. I hope to do videos on these in the future. I appreciate the comments.
You can add chili powder like this to a ferment, or ferment fresh peppers with the cabbage, the process afterwards. Or, mix fermented cabbage with made hot sauce for an interesting blend.
You can use other powdered ingredients, like onion powder, etc. Use your favorites. You can also include fresh garlic if you'd like. I would finely mince it to incorporate it through the sauce. Let me know if this helps.
Sawyer, much depends on the acidity. Hot sauces with a pH of 3.5 or lower last longer, so you can add extra vinegar or citrus if you need to get it lower. It should be low enough with this exact recipe. It also lasts longer in the fridge. It should last 6 months easily, or up to a year. Just keep an eye on it. I've had some sauces even longer.
At first I liked the video but I tried the recipe and it's totally runny. I don't know what you put in it to get it that thick but it's not what you said it was...
This particular recipe is pretty thin when making sauces from powders. What you can do is to use powder and less liquid. If you only use a bit of liquid and a lot of powder, you'll get a MUCH thicker sauce. Give it a go and let me know how it turns out.
Which pepper powders will you create a sauce with?
Good question.
Chile Arbol, Granulated Garlic, Granulated Onion and Mexican Oregano!
Great tip. I had a bag of chilli powder in the cupboard. Been there a while. Ran out of chilli sauce and so I checked out your site. Your recipe worked a dream, added some fresh lime juice to give it a tang and it’s better than shop bought and much cheaper too. Thanks
Awesome!! Glad you enjoyed it!!
This is what I was looking for. I bought a large red hot powder and was looking how make sauce from it. Thank you
I have made this sauce several times and it is excellent. Couple of things to note. If you want it thicker but mild, then buff it out with the onion powder etc, or you can use a small amount of gelatin dissolved.
Thanks for sharing!
I have been having a lot of fun with this one. I have friends that want to try my recipes of hot sauce. The first time I made it, I followed the basic recipe in your video with quantities doubled for friends that want this. Instead of salt, I used Lemon Juice. Today when I made it, I did the same recipe, plus I added 1/4 tsp of Cilantro, 1/4 tsp of Cumin, 1/2 tsp of Paprika, and for an extra kick, I added an 8 oz can of V8 to the blender. I have an old school Oster Blender that works great. The newer stuff has a kick that will put the store bought sauces to shame. 🙂😊👍❣
I love to hear it, Bob. Glad to be helpful!! I love what you're doing. Awesome.
Sounds delicious!!
Its mid winter here and no fresh chillis so im using this recipe to get through till harvest. thanks man.
Yes, perfect. We need our hot sauce, right? I keep a lot of dried pods on hand for this as well.
Love the video. Also you’re a super cool and fun guy!
I appreciate that! Thanks!
Just what I was looking for! I’ll be having a rake through my spices to see what I can come up with. Sometimes I just want hot sauce without the effort and waiting for fermentation etc so this is bang on 😃 Thanks for the tutorial
Excellent! Glad to be helpful! =)
Great video, Mike! I also added some dried habanero peppers and a carolina reaper into this mix in my food processor. Turned out super spicy, with lots of flavor.
Great idea! I love it extra spicy. =)
Perfect recipe. I give 10/10. Thanks a lot.
Awesome! Thanks!
I would love if you could talk about making hot sauce that is shelf stable. I do a lot of canning but would like to hear from a hot sauce expert about making one that can be shelf stable.
Ive been trying for such a long time to make legitimate hot sauce that I could share with friends and family. I put a few different dry spices in mine to tweek the flavors. After about 4 trys , I have a seriouly great tasting hot sauce with a nice kick. Thanks for this video. 100%
Excellent. Glad to help!
Thanks again! Had to watch this again before I made a batch.
Nice! Happy hot sauce making!
Thank you from the future, 2023...Hot sauce is super expensive, if you can even find it, but hot pepper powders are still relatively inexpensive (don't tell anyone or they'll raise the price on us!!!!!). This is awesome!!!!! Anything we can do to not be victims of greedflation all the better!
That's beautiful saucy hot sauce .. easy to make and can be good for me to put few drops to my stir fry veggies for a little bit of touch of hot taste .. this is another version of yours to make one .. cheers ..
Thanks, Donna!
it's truly incredible! 👍👍👍👍😘😘😘😘😘
I just tried this recipe. Thumbs up!
Awesome! Thank you!
Amazing recipe! I am cooking for a party of 5 tonight and we will definitely need hot sauce. Ran out of chiratcha, and was about to buy some... then i saw that it is possible to make hot sauce from chili powder? Get outta here! Let's make this bad boy!
Hope you enjoy it! You can also mix in other fresh ingredients, like fresh peppers, onion, carrot, etc. Let me know how it turns out for you!
looks awesome. I am trying this today for some cauliflower 'hot wings'. I don't want all the salt that store brands contain so I hope this process works. I think I am going to add some dates to the blender as well.
Nice touch with the dates! Give a little body and sweetness to the sauce. Enjoy!
Yesss great informative video!! thank u this just added a new arsenal for my hotsauce cabinet 👍
Glad I could help! Enjoy the hot sauce!
I love it. Good job.
Thanks, Sandra!
thanks I will try it tomorrow.
Sounds like a plan. Let me know how it goes!
@@ChiliPepperMadness I made it and it was delicious. I add a little ketchup in it. Thanks for sharing.
Thank you
Welcome!
Awesome video guys. Very informative, you know your hot sauce. 👍👍
Thanks so much!!
I noticed you didn’t cook it at all in the first version, so if I have any dried chilies I can just grind them into powder and skip the rehydration step? Is there any benefit to doing it the long way compared to this?
It's better to simmer them to meld the flavors more. I think you'll get better results leaving the dried pods whole, soaking them, then making your sauce and simmering.
So delicious 😋 thank you sir
Thanks, Ayen. Happy to be helpful.
Thank you for this video!
You bet!
🙏🏻🙏🏻🙏🏻👍👍Awesome video
Thank you 🙌
Also, can you use apple cider vinegar? Or will that affect the taste to much?
You surely can! I do all the time. Enjoy!
Should you strain it with a fine strainer?
You certainly can if you'd like a smoother hot sauce. Enjoy!
What if you don't own a food processor or blender? Can you just mix it by hand? /gq
Yes, you can. Just be sure to mix vigorously!
Would it be appropriate/make sense to only use 1 or 2 tablespoons of super hot pepper powder (Habanero,Ghost, Scorpion etc.) For this or would you recommend still using the full 4 Tablespoons?
Teemo, you might mix just a bit of super hot powder with milder powders for a good heat level, but definitely stick to the ratios.
Can v make buffalo sause with this sause??
Yes, you can. I would make a slightly thicker sauce to better mix with the butter. Let me know how it turns out for you.
Yeah sure!!
How do you deal with the grittiness? I’m asking bc I want to make sauces from powders (more economical) but it feels like sand
It's harder with powders, Noah, because of their inherent texture. You could start with dried whole pods instead and rehydrate them for a smoother texture, or incorporate something like tomato or tomato paste, which would smooth it out more, stick to the powders more. Let me know if this helps.
Hot sauce is the best.
Agreed!
🤤 Chicken Roasted or fried 🤤
Can you please address this?
After a day or two the powder and the liquid (sort of) split and the powder settled to the bottom like a sediment.
Yes, this does happen. You can simply shake the bottle to recombine. Or, in the future, use some sort of stabilizer, like xanthan gum.
Thank You.
Welcome!
Is it possible to 'ferment' chili powder by first creating a chili powder, water & vinegar 'mash'... then adding fresh cabbage and salt for the needful bacteria/fermentation?
I believe you should be able to, yes. I know that works for dried pods in general with a starter.
how long is the shelf life?
These hot sauces will last many months because you're starting from powders and using vinegar, which is a preservative, even longer in the refrigerator.
How long would that keep for.
This sauce will last many months, depending on the ingredients used. I have a post on hot sauce shelf life here: www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Hey Mike, love your videos. I love Chile Arbol. I'm definitely going to try it using this technique. I have a question for you. Do you find the dried chili powders separate? Is just a shake all that's necessary or do you think adding some xanthan gum might help? Hitting Subscribe!!!
Thanks so much! Yes, I find that hot sauces made from powders tend to separate more. A shake mixes it back well enough, but yes, xanthan gum would help keep it together more. Works great. I appreciate it!
Answered my question! Gotta try this soon!
your the mvp
I thought I'd let you know that I updated my heat by taking the basic recipe (minus salt plus lemon juice), and added one common orange habanero to the mix. May make my next batch even bolder by adding 2 orange habaneros to the mix (eventually, I hope to up my capsaicin level to the red savina habinero level. Not bad for a guy that just 2 years ago thought that peproncini was hot enough). Also, wouldn't this video be a good enough foundation for a hot catsup, and hot barbecue sauce recipe? Please let me know if I'm going in the right direction. Thanks.😁👍❣
Yes, this is perfect. It's pretty much how it starts with sauce and hot sauce making, starting with basic concepts, then adding in new ingredients, testing, more testing, playing. And yep, this could be the start for BBQ and ketchups, etc. I just did a video for Spicy Ketchup that you can check out. Here is the link: ruclips.net/video/ya2kW703h5Q/видео.html
Also thought I'd let you know that I became a member on the Chili pepper madness website. Great source for SHU when it comes to capsaicin heat levels.
How long does it last given that dried ingredients are used?
Hot sauces in general last a very long time, years in some cases. I like to keep mine in the fridge, but many people don't. It's all about the acidity (from the vinegar or citrus), which resists bacterial growth (spoilage). I have sauces in my fridge that are almost a year old and still good. To be more technical, shoot for a pH of 3.5 or lower for long term storage. I hope this helps.
@@ChiliPepperMadness thank you! Im going to try this
Test even better by adding fruits like banana, apple, jackfruit or manggo/pineapple! Some xanthan gum when needed!
Excellent! Yes, so many possible additions. I love it.
Wtf banana!!! Are u high or something???
Weird question but could you ferment this and have a fermented hot sauce from chili powder?
Washieka, I haven't personally tried to ferment a sauce like this. You could try it, but you might need to use a culture starter. Not sure how well that would work, as it is in a powder and would be difficult to keep submerged.
Is it okay to add sugar
Thusiri, absolutely. Add a touch of sweet. Sometimes I use honey as a sweetener, or try brown sugar, even maple syrup.
How strong is that vinegar?
Use typical 5% vinegar.
@@ChiliPepperMadness Thank you, you can buy only 8% in our stores :) more yellowish colour, that's why I'm asking.
Nice
Thanks!
hey man how are you?... nice vid.... do you a video with chili flakes and oil?
Hey, Munir. Thanks. I have not done a video of chili flakes in oil, though I do have a couple recipes that use flakes or dried pods with oil on the site. Check out chilipeppermadness.com and search for the following recipes:
How to Make Chili Oil
Salsa Macha
Chile Crisp
All use similar processes. I hope to do videos on these in the future. I appreciate the comments.
so i could add this to cabbage puree to make a fermented sauce
You can add chili powder like this to a ferment, or ferment fresh peppers with the cabbage, the process afterwards. Or, mix fermented cabbage with made hot sauce for an interesting blend.
How can I make sure it isn't powdery?
Very vigorous mixing. Also, you can add more liquid if you need to.
I prefer put a little bit of citric acid without vinegar
Yes, an excellent alternative.
What can I change instead of garlic powder?
You can use other powdered ingredients, like onion powder, etc. Use your favorites. You can also include fresh garlic if you'd like. I would finely mince it to incorporate it through the sauce. Let me know if this helps.
Chili Pepper Madness how long does it last?
Sawyer, much depends on the acidity. Hot sauces with a pH of 3.5 or lower last longer, so you can add extra vinegar or citrus if you need to get it lower. It should be low enough with this exact recipe. It also lasts longer in the fridge. It should last 6 months easily, or up to a year. Just keep an eye on it. I've had some sauces even longer.
Thx
A secret I use is sugar and tomato paste. Even ketchup
Makes for a good sauce
Very nice!!
Note to self. Try substituting salt with lemon juice, and see how that works.
Lemon or other citrus is very popular with hot sauce, and can even replace the vinegar.
At first I liked the video but I tried the recipe and it's totally runny. I don't know what you put in it to get it that thick but it's not what you said it was...
This particular recipe is pretty thin when making sauces from powders. What you can do is to use powder and less liquid. If you only use a bit of liquid and a lot of powder, you'll get a MUCH thicker sauce. Give it a go and let me know how it turns out.
like
Useing this to make the hottest hot sauce I can with what I have...
Also any recommendations to make it hotter
Really just focus on the hottest peppers you can find. Then you can start looking into extracts, though I'm not a big fan of the flavors of them.
"hot sauce"