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BANGIN Homemade Hot Sauce Recipe Made With Dried Chile Peppers
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- เผยแพร่เมื่อ 11 ก.พ. 2023
- I love this hot sauce on my homemade meatloaf recipe • Video
HOLY hot sauce recipe. This was my first time making a hot sauce from dried chiles and I was amazed how good it turned out. I've been putting this hot sauce on literally everything. I made a baked whole chicken that I basted with this sauce. As soon as the video is ready, I'll link it here.
Try making this sauce and tell me what you think of the recipe.
Enjoy
Logan
Simmer, covered (not blanch as I said in the video) for 20 minutes
Ingredients:
2 oz arbol chile, dried
2 limes juiced and zested
1 shallot
1/4 c brown sugar
5 cloves garlic
2 c water, plus 1/2 c more for blending
1 c vinegar
1/2 tsp cumin seeds
1 tsp kosher salt
1 stem fresh oregano leaves, chopped (about 2 tsp worth)
Happy Cooking!
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For written recipes, check out my blog
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Cast iron pan
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6 inch chef’s knife
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Tomato shark
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Stainless steel saute pan
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Immersion blender
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Fine mesh strainer
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Nutribullet
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Paring knife
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Dutch oven
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Fermentation weights
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Digital pH meter
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#homemadehotsauce
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I said accidentally to use 1/2 c vinegar in the video...go with the recipe as written. Taking the seeds out of the peppers will lessen any bitterness in the finished sauce.
I love this hot sauce on my meatloaf recipe th-cam.com/video/C1nTwTUj8Vk/w-d-xo.html
Or
Try my spicy sauerkraut recipe th-cam.com/video/mAc_ivSeTA4/w-d-xo.html
Dried chile peppers make great hot sauce. Great spice to it and a nice flavor profile.
Share this video with your hot sauce loving friends. Thanks for watching 🍻
Thank you for this video
I tried my hand at making a sauce and heres the recipe I made off the top of my head using knowledge I learned in the past hour, I had gpt write it out all neat for me since I'm lazy:
Ingredients:
- 8 dried ghost peppers
- 2 dried chipotle peppers
- 4 cloves of garlic
- 1/4 Vidalia onion
- 3/4 cup (about 161ml) filtered water (from rehydrating peppers)
- 3/4 cup (about 161ml) white vinegar
- 1/2 tablespoon avocado oil
- 2 teaspoons salt
- 1/4 teaspoon MSG (NOT optional)
1. Rehydrate Peppers:
- Place the dried ghost and chipotle peppers in a bowl and cover with boiling hot water. Let them soak for about 20-30 minutes until softened. Drain, reserving the pepper-infused water.
2. Sauté Onions and Garlic:
- In a small saucepan, heat avocado oil over medium heat. Add diced Vidalia onion and minced garlic. Sauté for 5 minutes until onions are translucent. Add the rehydrated peppers and cook for another 2 minutes, stirring constantly.
3. Prepare Liquid Mixture:
- In a separate bowl, combine the reserved pepper water, white vinegar, salt, and MSG. Stir well to dissolve the salt and MSG.
4. Simmer:
- Pour the liquid mixture into the saucepan with the sautéed ingredients. Stir well to combine. Bring to a simmer over medium-low heat. Simmer covered for about 20 minutes to allow flavors to meld and peppers to soften further.
5. Blend:
- Carefully transfer the mixture to a blender. Blend on low speed at first, then gradually increase to high speed. Blend for 2-3 minutes or until smooth and uniform in texture.
6. Bottle:
- Using a sanitized glass bottle or jar, carefully pour the blended hot sauce. Leave a little headspace at the top. This recipe should yield about 8 ounces of hot sauce, filling a 5-ounce bottle with a bit extra.
7. Storage:
- Seal the bottle tightly and refrigerate immediately to preserve freshness. The flavors of the hot sauce will continue to develop over time.
8. Enjoy:
- Use your homemade hot sauce on tacos, eggs, grilled meats, or any dish that needs a spicy kick. It should keep well in the refrigerator for several weeks to a few months.
this tastes pretty good, it's got very nice intense heat and a lot of tangy fruitiness to it. I'll have to experiment with making more sauces this was extremely easy
Duuuude...I'm making this now and didn't realize how much of the heat from the peppers was going to rise into the air around! I was almost choking!😂 Please add a note to your video that we need well ventilated kitchens when making this!!
Thanks for the recipe; we can't wait to taste it!
Thank you for the feedback, I'll do that next time. Hope you enjoy it, this sauce is one of my favorites that isn't my fermented sauce
Great idea using dried chili instead of fresh pods, sauce looks amazing as all your other dishes. Thanks for another tasty video. Have a great day.
Thank you very much. I really like how the sauce turned out, I'm quite addicted to it already. Enjoy your day as well.
Just made it and its awesome! Thanks
Glad you liked it!!
I can’t wait to try it. I’m a Cali native but living in Switzerland and I so miss the Mexican foods!
This is a great sauce that goes great with Mexican food! Hope you enjoy.
Ooooooo, this looks so incredible spicy and delicious! Always love the tips and tricks I can add to my everyday cooking. 💕🔥🌶️🔥💕
It's such a great sauce and neat tricks to make it !
Thank you Logan for your recipe....and for writing ingredients below..that really helps.. I've watched a few videos but I like yours. As I too prefer to sieve the seeds out afterwards ..as you now have the flavor of the chilly. I'm definitely going to make your recipe 😅 I'm watching from Cape Town SA 😊
I hope you like it! It's one of my favorites as far as my non fermented sauces are concerned. You can remove the seeds too as they can be bitter. Try drying the pulp after you strain the sauce in a low temperature oven (the lowest it will go) for a few hours. Grind it up once dried and mix it with some salt for a tasty spicy seasoned salt!
I have written recipes on my website too.
Fyi, If your ph is below 4.6 the sauce is shelf stable and needs no refrigeration.........
@@martydubois5604 is this valid?
Nice video. Gonna try this recepie tomorrow
Thank you, it's a good sauce Hope you enjoy
First sauce i ever made out of dried peppers turned put to be my favriote one.
That's great! It's a good one. I used it on a baked whole chicken, here's the recipe if interested th-cam.com/video/Ikl-6lwYGx8/w-d-xo.html
Nice work bro ! Cheers
Thanks brotha, cheers
A tortilla press also works well to juice a lime.
Great recipe Logan - thanks especially as I don't have the space for fermenting.
Much appreciated and you're welcome! I have a few more non fermented hot sauce recipes coming as well as some others already on the channel. Thank you for watching and hope you enjoy.
I did the same but instead of lime, I used orange zest and a little bit orange juice and teaspoon of cocoa. No oregano
That sounds tasty too!
Good 👍
It's a good one
Looks tasty 🤤
Thank you John, it It definitely is
Good job
Much appreciated
Maybe toss in another different dried chile, like Guajillo, or New Mexico, just the explore variety.
You definitely can add other peppers to this.
Did you end up utilizing the strainings to make one of your tasty flavored salts?!
I did! I might show how to make the salts in future videos. I have a couple on my website though. Enjoy your day
You know this subscriber cannot take that heat, but boy I wish I could!
Haha, this one's not too bad. I have more non spicy food coming
boy this looks amazing. Have you done any testing with Brown Sugar alternatives such as Swerve or Sukrin Gold? I don't like the extra carbs with my sauces so I'm thinking of doing this but trying a Sucralose or Allulose based sweetener. Thanks for sharing.
Thank you, it's a good sauce. I have not tried any sweetener alternatives, so I can't speak on that.
I've tried a lot of chilli paste, sauces or jams using sweeteners and it's perfect. It tastes really good.
Dude.... I was with 100%
But then u added SUGAR.
😵💫😵💫😵💫😵💫😵💫😵💫😵💫😵💫 but, I sure it's delicious,I just got to avoid added sugar!
Great video😃
It's great without sugar too. I happen to like the sweet and spicy combination.
Nice!
Will dried Oregano work? Fresh herbs are too expensive for the paltry amount that you get.
Thank you! Yes, dried oregano will work just fine.
I eat these peppers as snacks.
🔥🌶
I've been scouring Google for a "Fermented Taco Sauce" -- and coming up with nothing. I saw someone selling it out of a craft shop in Chicago, and I picked up a bottle. It was fantastic, which makes me even more curious why this isn't more of a "thing". So I check regular Taco Sauce recipes and I get my second surprise. Virtually none of them use peppers. Oh, maybe a pinch of chili powder, a tablespoon of flakes -- but nothing substantial.
Now I land on this video and think I might wanna adapt the recipe (even though it is not fermented). I imagine a generic Taco Sauce goosed up with a chili mix of (say) 30% fresh Chiltepins and 70% dried Chile de Arbols would come close to what I imagine. Add Garlic and a hefty shot of Cumin maybe.
So... QUESTION: Would you use dried chilies in a Ferment or save it for the Blend? Also, If I want a bit of a Tomato base, would you suggest fermenting tomatoes along with the rest, or maybe using the method you employ in your "Peach-Serrano BBQ Sauce" recipe (ie: using pre-fermented tomatoes at the Blend).
Or would you skip fermentation altogether on something like this?
Any advice?
This is a great question and gives me a reason to make a video on fermented taco sauce. Thank you for that idea.
I really like this sauce as far as a good taco sauce. It reminds me of a homemade tapatio with better flavor and spice.
I've never tried fermenting with dried peppers, something I want to experiment with now that you raised the question.
As far as ratio fresh to dried pepper, that would be something to experiment with. 30% fresh to 70% dried will probably work great. So long as there's enough fresh ingredients to start the fermentation process.
Adding fresh tomato is great too. I suggest to ferment everything together. Fermenting tomatoes, garlic, fresh and dried peppers with some cumin seeds would make a great sauce. If you have something to test the pH of the brine, that will tell you that fermentation is occurring, besides the obvious signs of fermentation. I prefer fermented hot sauce, however this sauce in the video is really good and is a good starting point if you want to add other things to it.
I have made a spicy habanero ketchup with cherry tomatoes before that was delicious. Of course any pepper will do just fine.
I hope that helps, let me know of you have any more questions or if I missed something you asked.
Regards,
Logan
@@LogansInnerChef Part of the problem is "nomenclature". Of the many hundred thousands of hot sauces out there, pretty much EVERY DAMN ONE tastes good on tacos. But that doesn't make it a "taco sauce" in the sense I'm using it. My definition is more restricted and traditional. It should have something of a tomato base, savory, garlic, onions, and a definite note of cumin. That's pretty much everything from Ortega to Taco Bell. Yet is still astounds me that none of the common ones exploit peppers to any significant degree. That is the gauntlet I want to pick up. Taco Sauce on steroids -- an added kick, without sacrificing the general taste profile too much. Something that -- if you saw it in a packet -- you'd say "This is taco sauce!".
@@RavinDave-theOriginal I can agree with that. I think if you keep the traditional ingredients that are in a taco sauce, but ferment them, you'll end up with a killer sauce that keeps the flavor profiles. Fermentation, as you know, really compliments the natural flavors of the ingredients with that nice flavor that you get from fermenting them. Sounds like a winner to me!
Thanks I made a fire hot sauce
No problem, glad you liked it
I have a huge bag of these and I’m getting curious
It's a good sauce to make with these peppers. I use it on everything. Give it a try
Fyi, Given your tested ph of 3.6, your sauce would be shelf stable and would not require refrigeration......
Yep.
❤❤❤
Thank you
It looks perfect but i can t understand how was created that colour ..it s too much red and you didn't use tomato sauce
It might be that red color from what I used to blend it. Other than that, the ingredients and cooking techniques I use to make the sauce are all how I show it in the video. Thank you for watching
@@LogansInnerChef thank you so much for the answer . greetings from Greece!
No problem, cheers from US
I do not know if I managed to do something incorrectly or what, but I followed this recipe exactly and it came out tasting actually like bile or vomit. Any tips from anyone? Why would this have happened?
I'm not sure what really happened. I suggest removing the seeds from the chilies as some people find them bitter. You can take out the oregano for the same reason. You can play around with the sugar/vinegar amounts too to get it to a taste that works for you. Hope that helps.
I've made this sauce as is more than a few times with it tasting great.
@@LogansInnerChef white part of citrus peel maybe
@@scrappybobbarker5224 great point.
Nice recipe man! I can’t wait to make this tomorrow! And holy shit 😳 you look just like my ex too Lmao 🤣🙈. Cheers haha
Thank you, it's a great sauce! Too funny. Cheers 🍻
your recipe calls for 1c of vinegar, but you video only shows you using 1/2 of it??????
The written recipe is how I did it. I rewatched the raw footage and I definitely used 1 c. I accidentally said 1/2 c in the video. Thank you for pointing that out.
Sweet 👍