Making Hot Sauce Using The Hottest Peppers
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- This is how I make hot sauce from some of the hottest peppers in the world. Please do your research on fermentation before attempting this at home.
My Hot Sauce Review: • Video
Ingredients:
Bell Peppers
Super hot Peppers
Salt
Sugar
Apple Cider Vinegar
Garlic
Superhot Peppers:
Brazilian Ghost
Jays Red ghost
Jays Peach Ghost x Chocolate Ghost
MOA Scotch Bonnet
Chocolate Bhutlah
I dry all my peppers in a dehydrator and then make powder with a coffee grinder. Then I have the powder for dry rubs, or to infuse into hot sauce.
I made my sauce using your method and I'm totally thrilled to say it's spectacular and has already made two people cry.
lol nice work! They may get hooked and will come back for more.
It ain't hot til it makes em cry
Weak I sold mine at my uni for £50 per chili as I bred them hard enough that it knocks people out
Is it any good???
@@hugoekblad1296 that sounds wrong
Just made this recipe. For those not wanting to stain their blender/food processor, just use the blender for making the mash, then transfer to an old glass spaghetti or pickle jar (be sure to wash with HOT SOAPY water first) and immediately wash all plastic bits of your blender/processor. Thanks khang for the wonderful videos.
I followed your recipe with scorpion peppers and habanero peppers. The result was an intensely hot sauce with a tart punch and a subtle apple cider aftertaste. The sour and fruity flavors counterbalance the blazing heat of the peppers. Left at room temperature, the flavor of the sauce improves over time. It never goes bad.
You know what is hardest part of making hot sauce? Finding this damn video every time I need it and it's like once a year!!!
Make a list to save it and label it HOT STUFF 😉
Hahahhaha exactly Mike 😂
With mine I use Ghost, Habenero, Chili, Jalapino, Cherry, and Reapers, and sometimes I add Scorpions, I also add Onion and Garlic for extra flavor along with fresh Ginger root, I guess the sugar is to try and mellow it a bit or is it to assist in fermentation? I add carrot for the natural sugars and more flavor and use white vinegar and some Olive oil and ground Salt and ground black Pepper, I use my Magic Bullet to grind it all, basically the same as the nutribullet and of course let it sit to cure, I usually give it a week to 10 days before packaging ... I like the idea of bell pepper, I might try that in my next batch
Try some culantro or shadow beni as we call it here in the Caribbean.
Make a video dude i wanna see you sauces sounds pretty good
Could you make a more specific description? Sounds terrific!
Hi I have to same peppers growing, was it way too hot? How many of each do you use? Thanks! John
Always wear gloves. Listen to this guy. And never go pee after touching hot peppers.
Matjaž Vuherer never go pee? lmaoooooo! someones genital burned after touching peppers and then wiping after going #1
Matjaž Vuherer or play with girls trust me if you touch them and they burn they are unforgiving
Matjaž Vuherer my girl still hasn't forgiven me, it was two years ago.
Jul 25t
Layla
Just before planting my jalapeños in the beginning of the season, “after watching your tutorials”, I was already getting ahead of myself on making sauce etc once they’re ready. I saved this video. Now I’ve harvested tons of jalapeños and tobbascos and I’m ready to make my hot sauce and pickled jalapeños. In a quick note, plant 2 if each as they really produce a LOT. I’m still giving away tons hence me coming back to this video so I can try and use most of it or else I have to throw it away, which would be sad
Oh man, I have 80 pepper plants going right now... 8 jalapeno 8 chocolate jalapeno 8 habanero 8 chocolate habanero 6 scotch bonnets a handful of brazillian star, 5 ghost peppers a few morgua scorpions and the rest anaheim/pablano. My goal this year is to make a variety of hot sauces ranging from just jalapeno hot (mild) to pucker your butthole cant taste anything after hot.
I used this recipe last year and added some Mangos, peaches and a little pineapples to a few of the bottles for extra flavor. Stuff is good as hell. Doesn't last long when I take it into work.
How many mangos and peaches?
@@gabrieltanase9482 its up to you
I can't wait to try this, peppers are so much fun to grow and I have more habaneros than I know what to do with. Thank you for sharing @Khang Starr!
I used this method using 8 variety of peppers, but let my mash ferment for 46 days (stirring each day) before adding vinegar and other ingredients. The Aroma was out of this world and the flavor was right there with it. Mr Starr can teach us a world of knowledge when it comes to gardening. Thank you Sir.
I love your videos and how friendly and helpful you are! Definitely gonna try this recipe
This is by far my favorite method for fermenting chilies!!!
It's easy, straightforward and I'll leave mine at around 75- 80 degrees for 2 weeks. Then heat it up to stop ferment/kill any harmful bacteria.
Add salt, vinegar, onion,carrot,cilantro,more garlic, etc!!!
This stuff is awesome!!!
You rock Starr!!! 😊
I just harvested some Ghost Peppers and I'm going to make this with some of my red bell peppers and a few habaneros. I've watched quite a few videos of people fermenting them in a brine, but then their sauce is super runny and watery looking. I'm looking for the consistency of your final product! Looks fantastic. Thanks for sharing!
You're my favorite "Pepper Go To" guy! Always have a great yield and I've learned a lot from you man !! Please keep making videos!
Thank you!
By the way, you need to boil the sauce after you bottle it. It stops fermentation and makes it last much longer, with a much lower chance of getting botulism.
Can you freeze the sauce?
You 100% do not need to boil the sauce after fermentation. After the sugars are all eaten up the fermentation will have nothing left to eat. Fermentation and reaching a safe ph makes the sauce shelf stable.
@@zachstoner5347 True, but there are plenty of sugars left following a 5 day fermentation. Especially with the additional 1 Tbsp of granulated sugar.
If you even get a fermentation using iodized salt. Needs to be sea salt or kosher salt. Best case scenario you get a ferment but it taste bad from the iodine in the salt.
No you dont "NEED" to. Clearly not. Maybe a helpful tip but need? nah mate.
I wore gloves when watching this.
That's funny
Lol!
Made me lol around 😂 😂 😂
😜😂
🔥lol🔥
I'm growing Reapers and scorpions, first time ever growing hot peppers and they're doing great.. so excited.. they're just starting to ripen.. greetings from Toronto 🇨🇦
Thank you, mate for the vid. This is just what I was looking for for my first season of chilli pepper growing hobby. I really enjoy your channel. Keep on going :).
4 years ago I thought I`d try your way, It has been a divine 4 years, so much faster and easier, Something about the fermentation process over the cooking, More of the pepper taste with the fermentation. The cooking is a commercialized flavor. Cooking even though the super-hots are used it is like "Franks, Louisiana", not in the heat but the flavor. This is a much better process, one can add different say like couple table spoons fish sauce, sesame oil, "Few Table Spoons" when that is used No more than 2...Changes the flavor, does not interfere with peppers. should also state along with the fermentation
Thanks, for sharing love the passion. Please note when bottling always place bottles and caps in stovetop pot to sterilize jars very important step.
I make hotsauce all the time and I honestly didn't know you could ferment without a fermentation jar filled with salt water. Ya learn something new everyday. This actually helps a lot because I often lose peppers to mold.
Awesome recipe! I made a sauce using reapers, douglahs, orange habaneros, hungarian wax, pusa jwalas, and rocotos with this recipe and it was delicious. Not vinegary at all.
How long can you keep it in the fridge like that ?
Lasted over 6 months
Just tried your recipe minus the bell pepper with only 6 cloves of garlic and the addition of four peaches.... Peppers I used were 22 red Habaneros..... other than that, same recipe, same method, tastes great! next Sunday will be 7 days fermenting in a glass jar....cant wait.....THANK YOU SIR!!!!
Thank you for sharing your recipe! I've been waiting for this :D perfect timing too, because I just harvested a boatload of orange habaneros and other peppers! I'll be trying this out very soon.
I've made some with Habs, they're awesome!
I have been watching your videos on growing peppers. I am glad you have made a video on making hot sauce. I have a bunch of brainstrain, ghost and chocolate 7 pot, this will be good. Thanks for your endeavors. Good job!
Very similar to the way we do it in Trinidad & Tobago.....Nice job
Since you seem knowledgeable...how do you store this and for how long does it keep? Itneeds to be stored in the fridge? I have grown chili for the first time this year so a bit early but next year will be growing chinense and trying this (bought a mixer just to do it).
wazzobazzo Caribbean pot hot pepper sauce. This recipe is easier to make and gives you a lot of info on storing it too.
@@wazzobazzo Hope that your pepper sauce came out great. I am from Trinidad too so lemme see if I can answer your question. Sometimes when we make pepper sauce, we leave it out in the sun - this increases the heat level. You don't have to do this. The vinegar makes pepper sauce last long but I store my pepper sauce in the fridge to enhance its shelf life.
@@TriniMonstera yes, Chris is a master!
How do y'all do it?
I'm from Texas....
I've never fermented my mash before. Sounds delicious ..😊
this is my GO TO method/recipe! I have made this many times, Khang, you are the Khing!
I'm harvesting my own produce this year and can't wait to make some sauce. Your instructions are clear and nicely demonstrated and I love the taste test at the end. Thanks so much for sharing!
I am on day 2 of my ferment, off taste yesterday, the sugar seemed strong, but today, the flavor is incredible! Appreciate the recipe!
Did you fully seal the top or leave air gaps?
That sauce looks awesome , I'm making my own today with my newly acquired Carolina Reapers! Great video .
How did it go? I'm currently growing some Carolina Reapers. These are actually the first plants I'm growing and they are about 10cm long right now.
Zan'Keiki Zannanji my willy is 10cm long
@@Sh0n0 poor dude
@@antonioescada919 but 20 cm thick
Still love this recipie. I add a little more garlic, sugar and salt now. But this is my master recipe ;-) Thanks Khang Starr
Thumbs up for the garlic!!!
Nice photo's
You are awesome. Your videos are awesome. You are truly a gem in the pepper enthusiasts community.
I'm a huge foodie and a even bigger pepper head. This was the perfect video for me. Thanks, Khang.
My recipe is very similar. I use agave nectar instead of cane sugar , 1/4 cup of sun-dried tomatoes and a pinch of wasabi. When it's done I test the ph and add just enough vinegar to bring the ph down to about 3.8-4.2 so I know it's safe. The reason I use agave nectar is it helps the sauce to not separate as much.
My veggie fermentation class said to use natural salt, non bleached, non iodized salt .
I think I'll give that a shot
more natural yeasts
Hi I'm a french gardener and this year I've made Chocolate habanero, trinidad moruga scorpion, big black mama and carolina reaper. I needed some ideas so thank you!
Congrats on 200 uploads, Looking forward to making some sauce of my own. I'm growing red sweet peppers, carolina reaper, ring of fire, ghost, numex twilight, hungarian hot wax, and serrano.
Eoghan Hennessy you should give me some sauce?
Dude!!!! I’m so excited I saw this video!!!! I can’t wait to try this out, thank you!!! I have so many different types of peppers and ideas to try. You don’t have to worry about it spoiling while fermenting?
Absolutely fantastic video brother! Thank you so much.
Hola Mr. Khang Starr! Just finished my first ever hot sauce using this as my guid :) I usually use my peppers for regular Mexican style of salsa so I wanted something different. It came out delicious! I think I'm only going to change the amount of garlic I added but wow, I love it :) I made it out of my Scotch Brains and yellow and orange bell peppers (I used two because they were small) and my hot sauce is a beautiful yellow color!!! I had one question though, can I leave this out or should I refrigerate the bottle? Thanks again for this video and for all your great videos my friend!!!
Khang, that has to be some HOT sauce lol. Awesome vid. Great content. New sub here. 🔥🔥🔥🔥🔥
Khang,good video.I am a hobby pepper grower myself.One thing,I learned that cooking the finished sauce 185 or so for 5 min will stop the fermenting process.I learned the hard way when some wozzies almost blew the lid when I went to open.I know you added vinegar.That may not be enough.I always test mine to get a ph below 4
That happened to me before. The cap blew off and I spilled hot sauce all over my wall. I do cook this sometimes when the sauce is too runny.
Just watching made my mouth water and my cheek bones sweat :-)
Thomas McCormick uiii
Just came across this video as I was looking for a way to use up my peppers I grew this year. Excellent video great instruction thank you :-)
Woo, finally! So nice. :) Can't wait to prepare my own.
Nice Video! I like to put the peppers and garlic and onion that I use under the Broiler in the oven, This gives the finished a better flavor. Just broil lightly until there is a change in the patena of the contents.
Your channel is the best!
Good on scrambled eggs,fried potatoes,even a boloney sandwich.good recipe.
My eyes watered every time you opened the blender, lol. I have a Carolina Reaper planted, and was wondering what I could do with the peppers, so thanks for the tip.
I just ordered a bunch of seeds for myself. Did you get any peppers yet?
And I’ll be making some hot sauce with this method for friends. I think I’ll nickname it “Hell’s Fire” Hot sauce. Lol. See what they think
@@officerfoxtrot3633 yeah, I ended up harvesting about 40 peppers in September and October
@@Mike_Curtis how many plants? Just one? I’m trying to find out roughly how many peppers I’ll end up with.
I ordered 20 seeds, figure maybe 5-6 will make it tops since I don’t have a green thumb. I’ll probably keep 2-3 and give any others away after the plants grow large enough. They’ll be staying indoors.
@@officerfoxtrot3633 yeah, those were from one plant, but I started late in the season. I imagine if you germinate your seeds and get them in the ground when you're supposed to, you'll have better yields. I just grew mine for novelty, so I could eat one and get others to try them. I like hot things, but Carolina Reapers are just too damn hot for me.
Such a simple informative video. Great info and very educational. Thank you!
I will be trying my lack with hot sauce this year. I’ll make a red jalapeño one and a Carolina reaper as soon as they are ready to harvest.
Ok let me just add my 2 cents here for those that indulge, I grew up making hot sauce, and learned from my dad who put this stuff on anything and everything he would eat. What I learned was Flavor over heat, and how to add heat , or add flavor, and I didn’t see it here. I use only Scotch bonnets and Habenores , either combined or separately. Each has a difference , and an apreation ~~!!
Every ingredient in this provides flavor...it's up to you to balance them how you want.
Just love your videos Khang, so informative and experimental. Keep up the great work. I will sure try to make hot sauce with different kinds, mainly habenero, red and yellow, and maybe Bhut Jokola.. Once they're ready to harvest
Thank you so much. Long time fan. Was wondering what to do with all the peppers you taught me to grow.
What is shelf life? Do you have to refrigerate?
I have used this method and easily over a year stored cold.
I usually ferment my pods in a 1tsp sea salt per 250ml of water salt brine (halved pods and weighted down in the brine) for 5-10 days. Then I blend them with the brine and add a splash of apple cider vinegar like you did for your sauce. I find that the flavor with raw fermented is wayyyyy better than cooked sauces and it has probiotic content too! I am going to try your paste method for my first super hot pepper harvest this year :) thanks for the great video
I have a "Cajun Belle" pepper plant.. I highly recommend trying one of these very high yielding plants as a filler pepper. the plant will spit out peppers like crazy and are WAY hotter than a Jalapeño. and they maintain the Belle pepper taste.
sounds great.. This could become my new favorite for the growing season 2017 :D
+Peter Mayer
bonnieplants.com/product/cajun-belle-pepper/
read the reviews... it is hotter than they list it on the scolville scale. They really do have very good flavor.
JHaleSLC fffff
JHaleSLC dklo
Will try this for sure once my harvest is further along. I have Armageddon peppers, Jalapeno's, red bells, cayenne, and Chilli peppers and they're really producing well this year.
I think this is a video subliminally showing off change knife sharpening ability
Are you Indonesian ? My wife is and she makes me grow hot peppers for her in my garden, so she can make her own hot sauce ( sambal). But I've seen her cook the peppers first and use oil instead of vinegar. I shared your video with her. I think she will like it. Especially since she loves her nutribullet. Thanks for the info.
Ever think of doing a "cooking with peppers" segment!?
I really like this recipe, it’s a simple starting point to use up my peppers to make a Sriracha type sauce that is delicious. A person could always ferment it longer or add other flavors I have done this twice and it turned out great - it is very hot! I mixed it with ketchup to make a spicy version. Thank you so much for showing us how!
"The heat is overwhelming..."
The most underrated statement in this vid...
I'll be making it today. I do a little more garlic and honey instead of sugar. Will try your way today. Looking forward to eating it next week.
Hey, how it was?
I've seen others ferment the peppers in brine using a temp controlled chamber before blending them up. They also had said that 2 weeks was the minimum for fermenting. I'm wondering what the difference is in the result.
I did a batch of green sauce recently and let it ferment for 2 weeks. The smell was amazing, earthy umami and sweet spice. ACV tends to make a nice sweet forward note on the sauce. Good luck!
was I the only one drooling and wincing throughout the video? Lol
I wish I had a knife that sharp
Think that's a Global.
Nah it is an Oneida. But any quality knife will do the same thing, Japanese or German.
There's a little company in Ashland Oregon that makes a great sharpener.
buy some diamond stones(DMC), spent a good amount of money on them!(>100$), watch a tutorial and start sharpening
Calphalon
Thank you for sharing your hot sauce tutorial. May I make a recommendation for transferring your hot sauce to the bottles? Pastry bags or a ziplock bag. Pour contents in, cut corner of ziplock bag and squeeze out. If you purchase a thicker, higher quality pastry bag you may only need to replace it here and there rather than each time as with a ziplock. Either that or a small piece of tubing through the funnel hole to allow airflow and the hot sauce should pour in much easier. Cheers.
Great suggestion, thank you!
2:33. "Make sure to always wear gloves.' Ha, yeah sure, only if your one of those crazy adrenaline junkies. I think what you meant to say here was "Make sure to always wear your Hazmat suit."
+Kang Starr, what a great video. I have always loved peppers. I joined your channel last year and you inspired me to grow some peppers (straight from seeds). Now, I have a bunch of peppers and I have been looking for different ways to use them. I am experimenting with salsas and sauces. I will be trying your recipe this weekend. Thank you!
Great channel love your work.
Also don't touch your eyes while playing with peppers not fun
One mention I did try this method came out good ...one issue I did have that I think needs mention is not to fill to the top like I did and when it began fermenting the sauce gushed over the sides because it rose up...next time I wont fill it maybe leave 3 fingers of space from the sauce to the top of the container... cheers
I love this video and how informative it is along with your other videos. Just wonderful. However, your suggestion of 5-7 days of fermentation is not a concrete suggestion, as any type of fermentation is very much tailored to a persons style of starting the fermentation and the personal preference of how a person likes the taste of their fermented peppers. From my experience of fermenting peppers I'd say anything less than 3 weeks total is horrible. Yet, that is my opinion. There are plenty of people who would agree with you / Agree with me, or find both of us batshit crazy. That is fine. I just wanted to point out that setting lines in the sand as far as amounts is a slippery slope. Just be careful. Once again.. keep up the good work. I subbed to you and it is well worth it for the vast knowledge you have of peppers in general.
Take Tabasco sauce for instance. They grind up peppers and salt, then ferment in wooden casks for THREE years. :) I think I'm going to try a short version of that. Just grind peppers and salt. Jar and ferment for... awhile. Then add vinegar, grind some more and maybe run through cheesecloth to sieve out most everything but juice.
Thanks for the video Khang! This simple method of fermentation is really nice for bringing out the flavor quick! However I am not sure when it comes to long-term storage. Usually when fermenting peppers you would use specifically measured brine solutions and a bit longer than five days for the lacto-fermentation. Thanks again for the video! =)
You should boil the bottles for keep them for long time.
Great tip with the squeeze bottle! Sauce looks great, gonna have to try this once I get some peppers of these plants!
So would this work to turn my powdered peppers into a hot sauce or does it require fresh ones?
It's best to use fresh peppers.
Thank you. I just tried this today for the first time, using all of the ingredients you used here, except i used store bought habeneros to experiment with since i got a few months to go before my superot pepper plants grow and produce. I did add a little bit of yellow onion and some fresh squeezed lime juice to everything, so now it is going to sit and ferment for 5 days then add ACV after. I'll comment again after it is done to let you know how it went for me.
Hi I found your site this past fall. You were teaching on hydroponics. I've been hooked on your sites very since. Today I finally subscribe.
Loiuse Atchison iii
You have a fan from Sweden, Thanks to your channel. I will grow and make my own hot sauce!
Broa Ling är det lika stark som harakiri sås ? Jag tror inte det
Did you remove the stems and seeds? Were they dried or still juicy? Thanks
Most likely dried
Sir, you are brave to try a drop of that sauce. I held my breath when you tried it.
how did the Ziploc bag become a different plastic in one day? 5:54 to 6:07...
He maybe put many other bags. Only 2 shown on video.
Basically the way I do it but I use carrots instead of sugar to give it some sweetness.The carrot gives it some body and thickness so no need for any thickeners.
Does anyone know what the difference is between fermenting them ground up first and with less to no brine (like he did) vs just the whole peppers cut in half and gutted but submerged all together in a saltwater brine? I'd imagine this has more of a kick and less of a sweet soy flavor than the other method. Yes, I know his peppers were extra hot but still.
Also I feel like saran wrap isn't the best for true fermentation - I've seen mason jars in most other recipes and they get "burped" of CO2 twice a day over the fermentation period, anyone have any thoughts on the usefulness of saran wrap instead? Hope this wasn't too all over the place. Best, G
This is a very good question I'm curious myself, I just this same recipe so I'm curious how it will turn out, although I'm using missionary jars with a burp valve and it is burping each day.
Some nice looking chocolate bonnets in there along with what looks like chocolate ghosts. My chocolate scotch bonnet fruits look exactly like yours, which is reassuring.
Could someone tell me the shelf life of this recipe? Thanks!
835 years approximately give or take 5 years
Dont listen to Kevin.. Dude is obviously a troll. 700 years is the actual shelf life.
835.. Get real!
Very awesome! Thanks for sharing this recipe, Khang. I've been looking for a simple hot sauce recipe like this for some time now. I usually find some with like a thousand ingredients in them and I usually say "ugh never mind" lol. This one has few ingredients and easy to follow. I love garlic too, so this is perfect. I might add a bit of onions in my first try as well. Thanks again for the share.
Thanks Justifyed Mattitude. I'll give it a shot.
+Justifyed Mattitude they use very sweet onions to make it.
I need 1 of those giveaway bottles.
Green Chile sweet pepper jelly is awesome, used it on our canned meats recently good with Spanish rice. Thanks form the video
That sounds delicious!
dang, sharp knife fam.
I like this method because your not straining anything out. Perfect. I'm gonna try it
Great now my clothes smell like the breath of satan
I thank you for sharing your process of making hot sauce, I grow quite a few hot peppers and now you've given me something to look forward to doing with the harvest, thank you.
"I want to become a Khang-Starr!"
Loved this! I have a garden this year and half of it is chili's from all over the world. So thank you!
don't mean to be crude, but this video hurts my a$$hole just watching it.
awesome and informative channel sir. I hope to someday have peppers like you do.
LOL!!! Gave me a really good laugh...thank you.
+Khang Starr I'm just hoping for some Habanero peppers this year, it's been way hot here and my flowers keep dropping off. I have a Ghost pepper plant that is doing better than anything else, go figure. seriously though, thanks for the very informative videos. absolute pleasure seeing your success.
I got Catalina reapers and Trinidad's this year and it's my first time ever using superhots so I'm excited to try your recipe
Try smoking some of the peppers it adds another layer of flavor
Smoking or roasting on the BBQ?
@@davidtinsley2448 smoking
@TheSinfulcola lol
You need to do it under water.
So I'm a very experienced cook. I have been trying to make hot sauce and dabbled with it I liked this video so much I'm trying it out in a smaller batch used 2 reaper 1 ghost 1 tie 1 white ghost and garlic brown sugar and pink salt blended started to wait my 5 days today. I'm going to use white wine vinegar for the last step. Wish me luck. Thank you😅
good luck, Chef!
this the first time ive seen you lol i always thought you were a white guy keep up the good vids man
hahah thanks!
Im gay.
@@heavensk.c1131 okay
I agree with everyone, NEVER use plastic. I have specific glass jars (usually like Ball for canning) that I ferment in. I also have fermenting tops specific for canning as well. I would never store plastic utensils in the solution, however do not stir with metal as that is very highly reactive and will give a metallic taste. So stirring with plastic is fine (love using plastic baby spoons for hot stuff but that wouldn't be big enough to stir). And I wear gloves for everything with fermentation. Avoid contamination. I do a lot of canning so often wear gloves for all food prep.