Carolina Reaper Hot Sauce How To: Make your own hot sauce at home. Carolina Reaper Ghost Chili Blend
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- เผยแพร่เมื่อ 12 พ.ย. 2020
- In this video I show you how to make a Carolina Reaper/Ghost Chili blended hot sauce at home. I also taste test the sauce and it is quite HOT! You can use the same method for other kinds of peppers as well. These were made from homegrown peppers that cam from my garden. #homegrown #hot #Carolina reaper # Ghost Chili
1:56 “Listen how sweetly my daughters talks to the dog” 😂😂😂 We only know that feeling.
So true! Thanks for watching and have a good one!!
Outstanding! I do longer ferments in glass jars with fermenting lids and I've gone 8 months. Killer sauce. Two things that might help. 1. Use distilled or purified water. Any chlorine in the water can kill the lactobacillus and ruin the ferment. 2. Use fine salt that doesn't have iodine for the same reason. I realize you used Kosher salt and that's perfect but I thought I'd mention the bit about iodine. Cheers! Oh! and also, I check the pH and if its less than 4.4 I just use the brine to thin it instead of vinegar. pH testers are 10 bucks or so on amazon.
Less than 4.6 is considered shelf stable.
Good information and thanks for watching!! I’ve since done another video that might interest you…it’s a bourbon barrel aged hot sauce….it’s on my channel and is kinda a fun one imo. Again, thanks for watching and the valuable feedback…take care :)
say that i wanted to mix it with apricot nectar do i make to its shef stable then add it or add it then lower the ph to 4
Am just starting so i took a picture to read later thank you !
Love it how you blow the sample on the spoon like it was actually hot made me chuckle 👍🏻
Ha! Yeah, I never caught that part before…nice work!
Great video! Thank you for the tips as well as the precautions. I am going to attempt to make some!
Awesome! Glad I could help and thanks for watching!!
Hello! I am going to be doing this in a few weeks. Thank you for all the great advice. I just did a huge batch of cayenne peppers yesterday yum!
Very nice! I love cayenne peppers as well! I’m growing some fun different peppers this year that I’ll be trying out and filming as well….hopefully yours turn out to your liking:) thanks for watching and have a great day!
Greetings from Brazil, great video... A good idea of what to do with the dried pulp also would be to put it in bottles with extra virgin olive oil and let it sit for about 2 weeks before you use it... I do this with other type of peppers we have down here in Brazil and it tastes good..
Hi and thanks for watching!! I had never thought of the olive oil idea, what a great way to use the pulp, I'll definitely be giving that a go. Glad you enjoyed and it's so cool to have someone from Brazil watching the video....Take care!
2 weeks weeks? that may be too long... the sauce is already processed.. i wouldn't go more than a week before serving..
@@ThisThat007 I know that putting raw garlic cloves into Olive Oil can be dangerous due to botulism so you might want to research using that pulp in OO. Without any acidity things can go wrong.
You can also use it to make chili salt
Also sounds delicious!
I am currently fermenting cayenne and jalapeno peppers while I wait for the habanero and chocolate habanero to ripen. This will be my first year making hot sauce thank you for the video.
Awesome!! Sounds like you have a good variety…thanks for watching and have a good one!
Amazing video
Thank you!
Ive been using a food mill to drain the pepper mash, gets a nice finished product, takes less time than pressing thru a strainer.
I’m actually growing my first reaper plant this year and i am saving this video so I have a hot sauce recipe. Thank you for sharing!!!!
Thanks for watching and good luck with your plants!
@@ThisThat007 did you use cold water or hot water or room temperature water? We've grown Carolina Scorpion and ghost peppers before and I want to make my own sauce
Hello and thanks for watching! In this video are used to room temperature water. I would avoid hot water. Let me know how it goes:)
I use the leftover pulp to mix into homemade sausages, meatballs, bread/pizza dough, salad dressings. Granted, i also use peppers with lower capsaicin levels but everyone has their spice preference.
Those are all great ideas! I’ll definitely throw some in my pizza dough…I have a woodfired oven that I use all the time… Spicy dough would be the best!
That is a great idea! How do you store? Dried or frozen maybe?
Love your video, my mouth was watering the whole time, I did a search on how to better preserve Carolina Reaper peppers, because my plant produced hundreds of them, more than I can eat and give away, and they started to go bad, I will make the sauce and probably picked some and dehydrate the rest, and save some seeds for next year, liked and subscribed to your channel, thanks again.
Awesome!! Thanks so much for watching, the positive feedback, and the subscription!! Also, glad to hear that you have reapers a plenty and it sounds like you have a solid plan to preserve them. I'm working on a new video that will highlight some different peppers in a unique fermenting process, I'll be interested to hear your thoughts on that as well:) On the note of pickling them, I have done some Carolina reaper pickles that were outstanding so you may want to give them a go too. Again thanks for all the positivity and have a great day!!
How many peppers you get from a single plant?
I had to laugh so loud when you tasted.... Priceless !!
Glad you enjoyed! Thanks for watching
Bra had to hurry to dat milk 🥛 🤣
Love this video!!
Thanks for watching!!
Fantastic video! I too make my own carolina reaper pepper sauce. My latest bat h is very mild and made with red bell peppers, fresno peppers and Carolinas. I also added garlic and fermented it for 30 days. The mash is mediun course and after the ferment i added 40% by weight white wine vinegar, then jarred it and sirred it once per day for 4 months. Then strained it just like you did in this video and bottled it. My friends say its some of the best hot sauce theyve ever had, probably because its free. (Freeloaders) thank you for the video, i loved it!
A friend makes a reaper-based sauce and tells me there's only 1% (or less) of reaper in his sauce, so I can't even imagine what a full-on reaper rush is like. But lowering the % of pepper in your sauce and mixing other things into it really makes it a more approachable sauce. I honestly don't understand how anyone can do what you did by tasting it almost undiluted like you did!
Yeah it’s pretty crazy for sure! The trick is to go sparingly 😂. This video and sauce was all about the insane concentration, moving forward I’ve branched out and have made more tolerable sauces 😂😂 I don’t know if you’ve had a chance to check out my channel but I did a barrel aged habanero sauce with some different peppers that turned out really well. If you’re interested in peppers and hot sauce you might like seeing that video as well. Thanks for watching and have a good one!
How can they call it "reaper-based" if it's only 1% reaper?
@@ReapingTheHarvest well presumably because reapers are the only peppers in the sauce and even at 1%, it is still impressively hot! I mean, at what point does a sauce earn it's wings? 5%? 10%? 25%? 50%? What's the tipping point for you?
@@hiroprotagonist525 I suppose if the reapers are the only pepper used then you can call it that. I'm sure it's still incredibly hot, especially for me. I was thinking you meant they used mostly other peppers with approx 1% reapers.
@@ReapingTheHarvest oh i understand now, no, it's only reapers and the rest is spices, fruit juice and vinegar and other things I don't know about. Great sauce, works on almost everything and one of the most unique flavors I''ve come across.
Add the water to the mixer bowl first and give it a pulse then add to the pot, it gets more of the chilli out and makes it easier to clean the bowl :)
Good Idea! Thanks for watching:)
Great video and process. Thank you truly👍
Thank you and thanks for watching!! Happy holidays
Made my first batch of pineapple mango habanero sauce today. One day I'll escalate to the Carolina reapers & ghost peppers. Used what I had. Looking forward to trying this recipe!
Awesome! Sounds delicious:) Thanks for watching and have a good one!!
Yo, are you the guy that made skansk? The swedish hot sauce maker? Anyway, those flavours really mix well together
Thanks for the kind words! As to Swedish hot sauce, that was not me…sounds intriguing though. Thanks for watching and have a great day!
You're a brave man! I grow peppers that range from 300k SHU to this year 1.5M SHU and I make hot sauce with them. Some of the 300k peppers I'll add to salsa or chili. I don't think I'd want to try your sauce, that's out of my league! Interesting video, I have heard of fermenting but knew nothing about it, it appears to be quite simple.
Hi Tom! Thanks for watching :-) and yes, the fermentation process is pretty basic. It is cool that you grow a wide range of peppers, I try to grow a variety as well every year… Don’t be too afraid of the sauce, it is extremely hot, but worth a try. Take care!
Great video
Thank you!
Oh my gosh that looks amazing I love super hots thanks for sharing
Hello and thanks for watching! I appreciate the positive feedback, good luck on your hot sauce!
@@ThisThat007 thank you look forward to watching your videos 🙂
Great tutorial
Thanks! Much appreciated and thanks for watching:)
I’m starting to sweat in anticipation! Thanks for the recipe!
Glad you enjoyed, and thanks for watching!
This was great. I've made hot sauce before but it seems to always be too chunky. I didn't even think about using a cheese cloth or anything like that. May have to do it tomorrow now. I have an almighty amount of Trinidad Scorpions so this would work great.
Hello from Australia, by the way!
Glad you enjoyed it and thanks for watching!! Australia is on my bucket list...such a cool place! I’ve had the scorpion pepper before....very hot! Happy sauce making:)
Those peppers hurt
So much pain!!
I always find it funny don’t put it on your skin eyes nose etc but … eat it ahah
It is weird but true :)
This was superb! Thank you for posting it!
I’m new to pepper growing, and I have cayennes almost ready to pick. For dipping chips, I think I want to keep the pulp, though.
I have two Carolina Reapers growing, plus others, but they haven’t fruited yet.
Besides using apple cider instead of regular vinegar, are there any other things people add to their hot sauces to make them unique and different, like sugar?
Hello and thanks for watching! Glad to hear that you are growing some different varieties, I’m totally addicted to hot peppers and love all kinds. As for variations on the recipe, there are plenty of different things people do. You can certainly add sugar, I know people do mango habanero a lot, you can add different herbs and spices to suit your liking. Hope this helps and happy growing!
the cough and not being able to breathe is the best part
Well, if you liked that then you’ll love this! I really take a beating in this hot sauce video 😭
Easy Habanero Hot Sauce / How to make hot sauce in minutes.
th-cam.com/video/Hcsa-hpdeqs/w-d-xo.html
You said don't get any on your skin don't get any in your eyes but I'm going to eat it🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 that is some funny shit 🤣
Agreed!
I love carolina reapers and I just got some whole peppers and I'm going to try this out
Awesome! Thanks for watching and good luck on the sauce!!
Pro tip, keep some vegetable oil around while handling hot peppers, since capsaicin is soluble in oil you can easily dilute the burning or wash it off completely
btw milk works not as good because of its limited fat content, cream or butter will do the job
Lemon/lime juice helps too.
Nice
Love the screen name 😭
Man you can really grow the heck out of those plants! What size container do you use? Also are you going to post how you made the spice from the pulp?
Hello and thanks for the compliment!! Actually, I didn’t use a container, I grow a big garden out back every year. It gets full sun and I keep it weeded pretty well…Nature does the rest! I will work on getting a video out on what I did with the pulp…stay tuned:) Thanks for watching and have a good one!!!
I use 10 gallon pots that I get from local nursery...work awesome you end up with 4' x 4' ( tall n wide) plants 🪴 and these are your friends with super hots 🔥 soil selection, fish imulsion, bone meal, and not overwatering and of course keep eye out for those damn aphids.
Nice! Good idea
On a whim, I planted a ton of reapers, habaneros and ghost peppers this year. I made homemade raised-garden soil--mostly mushroom compost. We've had a ton of rain in Southern Tennessee and therefore I have a ton of peppers. Just trying to figure out what to do with them lol. I've made fermented hot sauce over the last few years but never anything as dangerous as this lol.
Ha! Glad to hear you’re thinking about giving it a go, you won’t regret it! It does make a mighty hot sauce but, if used in moderation, it does turn out to be quite tasty. Good luck and thanks for watching!!
@@ThisThat007 Thanks--it's funny I planted 3 reaper plants and last night picked a total of 3 red reapers lol. There are a few that are green but I think I will take the 3 and mix in some cayennes and begin fermenting today.
Not a bad combination in my opinion! Let me know how it goes.
My Carolina Reaper and Trinidad Moruga Scorpion just sprouted but I'm already excited to try this out 🤣
Nice!! They are no joke…hope you like the recipe and thanks for watching!
Best one on TH-cam thank you
Thank you!
If you want less of the pulp then remove seeds from peppers before blending.
Also remove stems completely. If you want a smoother texture add olive oil.
Rice vinegar could be tried.
For a vinegar hot sauce I like the red Caribbean habanero pepper
Great vid. Thanks!
Thanks for watching!
um uh hi friend!!! love this stuff, I must confess I have never strained, I like my pulp in the sauce, But now seeing a few, next round I do i am going to strain. I am PEEKED with inquiry, to see the difference
Glad you enjoyed it! I’d be curious to hear your opinion on the strained vs pulp in…I did a milder jalapeño sauce with the pulp in it and people seemed to really like that as well…plus being that it was a much milder pepper more people could try and enjoy it :) thanks for watching!
His gasmask made me laugh for sure. And yes, I do make my own sauces and powders and know that it keeps itching even after all those times.
Truth!
I had made some hot sauce using some dry peppers and I like to put mine on the stove to get the oils to come out before I cook them and I'm telling you I was coughing sneezing gagging you name it so I will you are doing super good yes where it where ithoney!❤
Nice! They will get you going, that’s for sure!! Take care
How in the world did you grow those plants that large. Wow!!!
Hello and thanks for watching!! As to how I grew them so big, I just made sure they had full sun and I kept them weed free. Happy growing!!
Hello from Bolivia, I do salsas for a small family business, this will be great for an addition for crazy heat lovers and specially my ex wife mom, great recipe....thank you for sharing
Thanks for watching and the positive feedback!! Glad you can put the recipe to use….what kind of salsas do you make? Have a good one!
so far, you have the way I want to do mine, Jalepeno/ Habenero
I love both of those peppers! I’m sure they’ll turn it great, thanks for watching!!
If you'll take it and put it on a stove and raise it to 145° to 150°, you'll stop the fermentation and also prolong the shelf life
I made my own mash yesterday. I smoked my mash on my pit boss smoker and used mesquite pellets. Before smoking it, I tried just a dab of it and holy fuck was it hot. I used carolina reaper, ghost pepper, Trinidad moruga scorpion, Trinidad scorpion Butch T, habanero, 7 pot brain strain, red and green jalapeno.
That’s awesome!! Sounds super good!
@ThisThat007 it is. I even added captain Morgan spiced rum to it.
Delicious!
if you want to try to get rid of the heat too sometimes you can brush your teeth and then use the tooth brush to scrape your tongue to try to get the capsacian to stop binding to your taste buds
Sage advice!
I harvested 140lbs of Reapers this past summer.
Holy cow!! That’s awesome!
Wow those are some big plants! Do you grow them in a greenhouse? Any tips on growing such big plants are much appreciated!
Hi! I do not use a greenhouse for my peppers. Some tips would be to give them space from other plants and keep it well weeded. Weeds are one of the biggest competitors to plant growth. I also use miracle gro a couple of times in the season. Once about a week after planting and another about mid way through summer. That seems to work best for me, hope that helps you. Thanks for watching!!
@@ThisThat007 thank you for the quick reply! I am trying a super hot for the first time this season, found a naga viper sapling at a nursery near me. I use MicracleGro too, so maybe I will do as you said, one more time mid-summer. Thank you!
No problem! Good luck!
How much salt did you add? Also, would there be anything wrong with letting ferment longer? I personally have found that ACV changes the flavor profile of the sauce as well. Thank you for this video. I'm hoping to make some stupid hot stuff this year.
Hello and thanks for watching! The short answer to your fermentation question is no it wouldn’t hurt. You just want to make sure that it’s not getting any funky yeast formation or anything like that and the acid from the vinegar pretty much eliminates that. Have a good one!
Great video! This was my first year growing reapers. Are the green ones still ripe?
Hi James!, I apologize as I must have missed this comment. However, Wayde’s response is accurate in my humble opinion. Have a great one and thanks for watching!!
Get yourself a manual food mill and that will strain and squeeze all the liquid out for you. We use them to rice potatoes or other veggies so make sure to do it over a towel each batch. It saves a ton of time and gets out every drop.
Good to know!
Made my own habanero sauce many years ago. Had to leave my apartment just to breath.
Hell yes!
Does it make a difference if you add the vinegar after you squeeze the liquid out of the mash? Great video!
Hi and thanks for watching!! To answer your question, no you should be fine to add more vinegar whenever you’d like to. Have a good one!!
This was a great video to watch thank you so much. I don’t know if the other subscribers have commented on what they would do with their pulp……what I do with my pulp is dehydrate it and then turn it into powder and keep it in a mason jar. Thanks
Awesome! Thanks for watching, and your suggestion is exactly what I did with mine. It turned out great! Happy holidays!!
@@ThisThat007 The reason why I also suggested turning the pulp into powder that should eliminate the use of The microfiber cloth……correct or would you still squeeze out more of the liquid?
Well, you wouldn’t have to use the towel but it helps to get the rest of the sauce out so there’s less waste that way I suppose. But I ended up using a food dehydrator to dry out the pulp the rest of the way and then ground it down.
@@ThisThat007 The reason I would not use the towel because most of your juice is soaked into the towel and you can’t squeeze that out so that’s why I would use the strain to push as much juice as I can out then put the pulp in the dehydrator. I’m just asking because when I used to make wine or edibles I would always have to squeeze all the liquid out of the cheese cloth and the whole cheese cloth would be soaked with the good stuff. Does that make sense to you I’m just asking.
Yes! It does make sense….and you are correct as you will lose some still in the towel but I had so much of it to strain through I wasn’t super concerned…but if you were working with smaller quantities I would agree that you’d probably want to do what you did for sure :)
Your dog is brave coming that close lolololololol I had a friend who came near his dog with one and it ran off
Ha! He’s a pretty crazy dude that’s for sure…I’ve tricked him with some jalapeños in the past so now he knows not to trust me with anything pepper shaped….thanks for watching and have a great day!
I take leftover pulp and freeze it in ice cube trays to add to all kinds of stews and gumbos.
Good idea!
I always add fresh lime juice and adjinamoto to preserve the sauce for up to 12 months, apple cider vinegar does not act as a preserve and the sauce will go off quickly
Good to know! Thanks for watching!
You should name it Supercritical hot sauce! Lol I grow my own reapers and was foolish enough to eat a whole pod in one bite! Needless to say it was horrific! I love hot pepper s haha heels all day but this is something else a whole different level of diabolical heat!! Brave to try it has a gorgeous color!
Hello and thanks for watching and the compliment! The sauce is crazy hot but you eating an entire pod at once is pretty intense as well!! These little beauties are no joke…I like the idea to name it “Supercritical” lol! Take care:)
I would love to try one
Hi and thanks for watching! I’m working on a website to sell some of this…keep tuned to the channel and I’ll have some available. Have a good one!
@@ThisThat007 ok good I have some 7pot Red Cross with Gator Jigsaw hopefully good and hot
He had to cut the video short after that taste test😂😂😂😂
My favorite pepper is triddad scorpion but they burn it got pain to it
😬 it hurts to see those plants rooted. Good job looks delicious. I would save tge paste and turn it to powder....liked and subscribed.
Awesome! Thanks so much for the like and subscribe!! I really appreciate it! I did dry out the paste and currently use it in a pepper grinder, it works quite well:) Thanks again!
I do mine slightly different. I like a thicker sauce so I ferment mine with all the pulp in for a week and a half, then blend everything again. There's almost no pulp left at that point, it'll almost all blend into juice. Strain it through cheesecloth and bottle it up. Good stuff.
Nice! Sounds delicious
Do you use vinegar?
Just an FYI. The Carolina Reaper is considered the hottest pepper in the world according to Guinness Book of World Records. Pepper X is is considered hotter but has not officially been verified. Great video! 👍🏼
Good to know!
I bet spreading out that pulp, then smoking it, with a good amount of some tame peppers to dilute the heat a bit, then dry and grind, would make a great spice
Sounds amazing actually, thanks for watching :)
May I ask, why do you blend prior to the fermentation? Does it take less time?
Hello and thanks for watching! For me it’s just personal preference…plus I do think it speeds up the process, hope this helps!
Yes honey I agree 👍🏾
Nice!
Fantastic vid mate.
I save the pulp and use it in a relish with a mixture of brown vinegar, mustard powder, onions ect.
The hot sauce itself can literally……….. ‘put out the sun’
Hotter the better!!!
Thanks again from New Zealand.
Glad you enjoyed it and thanks for the support! Take care
I was sweating just watching this!
It’s the real deal!! Thanks for watching
Thanks for this. How long is the Shelf life outside the refrigerator
Not sure on that to be honest but I’ve used stuff that’s been in the fridge for a couple of years easy. You could probably process it like canning other foods and have it be stable for quite a while I would imagine….but I haven’t tried it so I don’t know for sure. Hope this helps! And thanks for watching!
@@ThisThat007 If you use (by weight) equal amount of peppers and Vinegar the PH will be good to keep out of the refrigerator indefinitely.
If you use (by weight) equal amount of peppers and Vinegar the PH will be good to keep out of the refrigerator indefinitely.
A food mill would be your friend here.
Good idea!
Honestly the heat level does vary for a host of reasons, but Reapers are really the hottest peppers out there!
Good to know! Glad you liked the video :)
The hottest commercially available and scored by Guinness. Ed Currie has hotter peppers he hasn’t released to the public and Pepper X has tested hotter.
@@GilaMonster971 That's good to know!
Looking at my little reaper plant, then looking at that BUSH you have...sigh. The trials of growing things in Wyoming. And not laughing at you at all over your face shield. For real, great idea. Also, I always hang onto a couple of my oldest, most worn thin flour sack dish towels. When they get super thin they're great for straining stuff like home made stock, so I bet they'd work for this too.
Ha! Thanks for not laughing at my face shield, although I wouldn’t blame you if you did 😂 As to the size of plants, I typically have pretty good luck with them but that was an exceptionally good growing season. I’m sure your pepper bush(s) will turn out great! Thanks for watching!!
Don't be afraid to prune it back and bring it in for the winter, they make a pretty house plant and go right back in the ground after the last frost to grow wild all summer
@@Faesharlyn Thanks for this, I'd never have thought to do it. Would you believe mine is JUST NOW putting on buds? It's late September for crying out loud! Gardening in WY is hard. We basically just don't have the climate for these, but your idea might just make it work.
Awesome shirt!
Ha! Yeah, I wasn’t expecting the video to get as many views as it has…are you local ? Truth is the shirt is really comfortable so I end up wearing it all the time…hence the appearance in the videos. Thanks for watching!!
Dog: what's going on in here? Oh hell no I'm out!
Dude has some sense anyhow😂
You say DAIRY an sour cream to cut the heat . I also found that sucking on a lime wedge works and eating green grapes works as well anyway it worked for me
Good to know!
I LOVE IT
Thanks so much!!
I am preparing to make mine. I just want to know how you got such HUGE plants. Do you have a grow room during the cold season? I live in Ohio so I have May - Sept basically. I probably should start growing during the winter and then transfer in the Summer.
Hello and thanks for watching! To answer your question, no I do not have a grow room and I live in Ohio as well so I’m on the same growing timeframe. Not sure why they got so big but I can tell you what I did and then we can compare notes if that’s ok by you? I had them in full sun, well weeded, 3 foot spacing on all sides, and fertilized the plants 2-3 times total with miracle gro during the growing season. Hope this helps, good luck, and thanks again for watching!!!
@@ThisThat007 It helps immensely, I am preparing to make mine. Perhaps being Ohioans, someday we can meet up, have a cup of coffee and share ideas about hot sauces.
Sounds like a plan! Glad I could share something useful to a fellow pepper fanatic. Take care!
@@ThisThat007 you as well. Ever in Mansfield give me a sample and I'll give you one. Maybe we can share ideas. (Facebook me if you like, same name as here).
Sounds like a plan! Sidebar, here’s another video that you may be interested in…just posted today.
Easy Habanero Hot Sauce / How to make hot sauce in minutes.
th-cam.com/video/Hcsa-hpdeqs/w-d-xo.html
Just got my paste ready for fermentation. My question is should I refrigerate or let it set out for the next couple days?
Hello and thanks for watching! I just let it sit out, covered of course… Best of luck! Take care
@@ThisThat007 that's what I'm doing. Thank you!
No problem! You can honestly let it sit out for quite a while to ferment… If you have a cool spot in the basement that is kind of out of the sun then you could probably let it go for a few weeks…..Depending on what you are fermenting it in. Any sort of glass bowl or jar is good or stainless steel that is non-reactive. I would just avoid aluminum if possible….good luck and again, thanks for watching, I appreciate it!
And another thing the best thing I seen that works to get rid of heat if you have to is moonshine with 100% alcohol or everclear put a little bit in your mouth and swoosh it like mouthwash then spit it out in and then drink chocolate milk cold
Cool tip! Thanks for watching!
Yes I hear alcohol works to I commented LIME wedges work an grapes 🍇
I like to reuse my pulp to make a hot spicy Sambal. Add some fresh garlic and some vinegar to the final product and keep it think and chunky.
Sounds delicious!
This video is awesome. Since the peppers in the pan aren't being used, would it be safe to add it to salsa??? I wanna make sauce for wings AND salsa, so maybe I can do 2 at once.
For sure! That’d be great in salsa…good luck!
How did you get your plants that big? Those were enormous and had tons of peppers on them! My reapers are maybe 8 inches and only 8 peppers between two plants.
Thanks for the compliments and for watching, much appreciated!! As far as the plants are concerned I just had them in full sun, kept them weeded, and used miracle gro 3 times in the growing season ( I try not to use it too much as I don’t want it effect the flavor). Hope this helps and have a good one!
We grew Reapers, Scorpion's, Ghost and Habaneros this year (Zone 5b-6a) and they all looked about dead in June, but with full sun and lots of watering (we did do a one time fish fertilizing with Epsom salts around the plants) and they took off growing. They all bloomed and fruited later than normal, but I just pulled our plants last week (about that size of This & That had) and got at least 40 Reapers... only 7 Scorpions, for some reason... around 25 Ghosts and LOTS of Habaneros (60?) . Must've been the longer warmer weather for us. Never had a pepper harvest like this year.
That’s wild!
May I ask why you are fermenting them for 2 days?
I actually ended up fermenting them for almost 2 weeks… The fermentation process just enhances the flavor of the peppers and ultimately provides a more even and nuanced taste overall… I know like Tabasco sauce they age their peppers for several years I guess… You certainly don’t have to ferment the peppers but like most things they are a little better with age, hope this helps and thanks for watching!
So fermenting is really the trick with making hot sauces? I assume it tames some of that weird fresh ground pepper flavor of just making hot sauce in an hour?
Yes! That’s correct, fermenting will balance out the flavors and “rawness” while maintaining the overall heat level….The nice part is that the sauce will continue to ferment in the fridge even after you’ve finished making the final sauce. The colder environment will slow the fermentation process quite a bit but it still will continue fermenting. I’m going to be shooting some videos using a different process with longer fermentation times at room temperature…stay tuned and thanks for watching!!
@@ThisThat007 thank you.
Don't you want to cook the sauce to stop the fermentation process? It will still ferment in the jar right? Also, adding some red pepper or pineapple, onion to pull that heat down may make it a bit more digestable. Just my thoughts from watching it.
Hello and thanks for watching! Cooking it probably wouldn’t hurt :) I didn’t for mine and it’s doing fine. I agree with you that you could add other items to pull the heat down or at least make it more than just insane heat but for this video I was going for the most concentrated version of this crazy hot pepper that I could muster lol! I’m working on a new batch of hot sauce with some different bench marks so stay tuned!!
You could add more vinegar and water to your pole let it sit for about two hours strain it again and have a lot more hot sauce
For sure! I may give that a whirl…thanks for watching :)
That should be bowl.
I figured :)
@@ThisThat007 Sometimes I use speak to text and it doesn’t understand my Kentucky accent
I get that, sidebar, I love Kentucky! We’ll be heading down there to Lake Cumberland here in the next month or so… It’s a beautiful lake!
Mrs. Heinz (whose vinegar you buy) is Kerry's wife!
How long can this sauce stay bottled being that you did not ferment or heat it?
Hello and thanks for watching! Actually it was fermented for a couple of weeks despite my my misspoke in the video….Also, it will continue to ferment in the refrigerator but at a decelerated rate…..So to directly answer your question, the sauce from the video is about a year old now and it is still going strong 💪….while there are quite a bit of variables it is pretty forgiving….hope this helps! Take care
keep the pulp, dehydrate and add salt and pepper :) but you said it :P
Good tip!
14:14 LMFAO time to test it!
It was quite hot!!! Thanks for watching!
Some recommended to 'cook' the liquid before bottling, that would stop further fermentation. Some don't. What is the better way?!
Does anyone else get when it says The Hottest pepper in the WORLD. That doesn't mean there are 4 others hotter! It means IT IS THE HOTTEST!!!! Even though at time of writing this there are a few possibles!
Hotter than Carolina Reaper??? Please tell me more.
And also hoooooow do you reap the full bush to harvest chillies?!?!?! I am half dying for growing 1, and u smash like, all??
So yes, Pepper X is apparently the hottest untested pepper out there...I have yet to try it myself but these reapers are plenty hot for me lol! And as far as harvesting the whole bush....it’s as simple as reaching down and yanking the bush whole from the ground. I’ve found that this is by far the easiest way to pull peppers from the plant. Otherwise you’re likely kneeling over for an extended period of time and that can get tiresome quick. I’m happy to give tips on anything if you need a hand with something. Thanks for watching!!
One more sidenote, I wait till the end of the season and pull the bush. There will be some greenish peppers on it but they are still plenty hot. Hope this helps!!
@@ThisThat007 You did say a handful that are hotter... but as far as hotter... pepper X has not been tested, Ed simply says it is hotter, but he always says he eats 3 Carolina reapers a day, ever day sense he found the Carolina reaper so he does tend to lie a bit lol Is pepper X hotter then the 7pot or as Ed calls it... the Carolina reaper... maybe, but as far as we know.. nothing is hotter.
Nice! I know it’s plenty hot for me at least:) Thanks for the info and the watch, happy 4th!!
Fermentation should be done over at least two weeks. If you only do it for 1 week I suggest cooking the sauce before bottling. This will kill any of the fermentation bacteria and stop the fermentation process. The very last thing you want to happen is for your extremely spicy hot sauce to spray in your face when you open it.
Hey! Thanks for the info, that would not be good lol! I actually did end up fermenting the peppers for over 2 weeks…I misspoke in the video. Thanks for watching and the word of caution. Take care!
@@ThisThat007 I heard that some people allow their ferment to go on for months. The point is, even after just 2 weeks, if you don't heat it to 160 degrees, you could still have an active fermentation going in the bottle.
To be honest I find it easy to push whole sauce through sieve without any microfiber cloth, just takes couple more minutes but when I'm done I'm left with flakes and dry paste.
Good idea! Thanks for the advice and for watching….take care!
Would love a small bottle to try!
I wish I still had one to give 😂. Thanks for watching!
@@ThisThat007 remember me for next time 😍👍🏻