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@@Picit-13 What are you talking about?

@@EmeryIAm It's tasty!

@audreyburke1901 As long as it has vinegar in it and has a pH around 3.4-3.7 it will last 6 months more in the refrigerator.

@@ryanrenshaw8572 My pleasure

@ryanrenshaw8572 You can reduce the amount of peppers in the recipe too. This is great with serrano peppers as well.

@@Fabian-g2w Thank you. I got it from Amazon. I have a link in the video description for the one I'm currently using.

@@WettDoggTV It's a good sauce. I don't understand why you think I look like a serial killer though.

@@neenacholette6684 I think 1 cherry weighs around 7-8 grams. About 20 cherries in 1 c.

@@lukesayers5850That would be a nice touch. I did a fire roasted serrano on here that was awesome.

@@neenacholette6684 Thank you! I have a few other recipes with smoked peppers here. I don't have much experience with water bath canning, so unfortunately I can't speak on that.

@@EmeryIAm Thank you, I appreciate that.

@@Wyltsi That's a good idea, I'll try that next time.

@@johnmatherne6823 Thank you John, I appreciate it!

@@7amda Thank you for sharing

@@LogansInnerChef no worries I tried your method today and it was great so thanks for sharing

@@aubreyfoster89 It's a great one! Definitely a new regular!

@@peterwu8471 That depends on how thick it is. 5 to 10 minutes rest is normal. A 1 inch thick steak cooked to a medium rare rested for 10 minutes will probably drop to about 125 in the center. You can go 5 minutes rest if you want. A really quick sear before serving on both sides either in a pan or grill after resting is common in restaurants.

I have a batch in my refrigerator that's around 1 year that is still going strong. A long as the pH is low around 3.7, it will last a long time in the refrigerator.

@@LogansInnerChef awesome, I’ve been growing a lot of cayenne peppers and habanero peppers. I want to make my own sauce with them I just slaughtered a bunch of my own chickens so ima have hot wings with some of that home grown/made sauce!

@@minkoil00 Sounds awesome

Thank you! Making hot sauce is fun.

@@dannyharageonesjr.2024 Yes. You can dry it out in a low temperature oven and grind it up. Add some salt to it. I go 2 part salt to 1 part of the ground pepper remains. It's delicious. I did a video recently dedicated to showing how to do this using fresh ingredients.

@@LucasCastellane-w7o It does kill the lactobacillus. Skipping the cooking process is an option too.

Jalapenos weigh roughly .5 to 1 oz ea. The ten I used in the recipe is about half pound, maybe a little bit more. Hope that helps!

@@LogansInnerChef perfect thank you for responding. Love your content ❤️

That works too. The sugar I used to make my homemade chocolate fudge last Christmas. Nice hint of spice to it!

@@LogansInnerChef hot chocolate!

Thank you very much

@@jordanplatt4860 Thank you! I use it all the time with smoking cheeses.

@@ratlips4363 Thanks for sharing

@@thomashofmans8639 I've had some of my fermented sauces on hand for as long as 1 year before I used it all up. I keep them refrigerated. As long as the pH is low around 3.4-3.7.

It would be great with fresh cider! Yes, you can brine them a day ahead of time. They'll be good. I did say to brine them for 3-4 hours in the video, though you can push it longer if needed. Around 8 hours if you like.

It's one of many great ways to use them. I use this sauce almost daily! Hope you like it.

@@mykneeshurt8393 Thanks for sharing

@@PlantBasedAnt Yes. I ferment for flavor mostly. However, I have a few sauces here that I don't cook. It's easy enough to skip the cooking process if you want to keep the lactobacillus alive.

​@@LogansInnerChef ok gotcha

@@aubreyfoster89It is super tasty and will make it more!

@@johnmatherne6823 It's a tasty one!

@@dominicdeluca6378 On average, 1 lime can yield up to 2 tbsp. Therefore, maximum juice can be 1/4 cish for 2 limes. I probably didn't get much out of them when I made the sauce for the video. More lime juice in this sauce will only work better in my opinion. But, you'd have to make it to find out on your own. Cheers.

I use a medium heat for that pan when frying eggs.

Good information. I normally suggest to refrigerate all sauces I show how to make.

@@TubikUser Always an option. Thank you for watching.

@@jonfrank4454 Sounds good. I've never tried using pickle juice.

@@sparkyh62 The pH on my sauce was 3.7. In theory, it should be shelf stable.

@@SharonNed-x3r Thank you. It's a good way to make a steak. My favorite way.

@@YaYanSKR My pleasure. It's a cool trick.

@@charleswood4918 No problem. Thank you for watching!

@@neenacholette6684 It's a good one, one of my favorite non fermented sauces I make! Hope you like it.

I made this tonight with apple cider vinegar - sooo good! I used Apache peppers as I mentioned. Can you water-bath can this recipe as is? My pH level on this was close to 4 so should be fine. Let me know your thoughts please. Thanks!!

@@neenacholette6684 Glad you like it! You can water bath it. I'd say to get the pH lower into the 3.4 range though.

to make the salt (using the leftover "goodness"), is there a ratio to use? Thanks again!

its ok, I found it on your website, 1:2 ratio (pulp to kosher salt). It is sooo amazing!!

@@zakwest9063 It's a good one. One of my favorites that I have on the channel!

@@pawel7055 The green ones aren't too bad, though still spicy! A little bit goes a long way.

@@RavinDave-theOriginal This is a good recipe for them. I made a salsa with them too that was nice.

@@johnmatherne6823 I did! Good stuff with the smoke. It's spicy, but not too bad for them being ghost peppers haha