I have been watching this recipe for the last two years. It is exactly as described and delicious. Made two batches, the only change I made was using eight Ghost Peppers instead of four. It has a little bite but no burn and is excellent on salmon.
We just finished boiling this down. We used habanero because our hotter peppers are not in yet, but we couldn't wait. It is the most beautiful thing I have ever tasted. Thank you so much for this recipe. We popped it in an old fashioned glass syrup jar to show off its color & consistency and labeled it "The Blood of Thine Enemies".
I made this sauce with Carolina Reapers and it was fantastic, had it on some pancakes and on some vanilla ice cream, also added a second 10oz jar of cherries and used them for chocolate covered cherries, called them Bourbon Reaper Cherry Bombs, Thanks for the recipe. Hotwire 589
Made this last year and it was great. Putting cherries 🍒 and bourbon and peppers in it refrigerator now.. using habaneros this time because I just picked a bunch from my garden… thanks again for sharing…
I made this a few weeks ago when the Ghosts started coming in, and I gotta say its really good, I got 3-5oz Woozy bottles (1 cup), we have used it to make a hot wing sauce and that was delish, added it to my homemade BBQ sauce used with a pulled pork again very tasty, added it to my spicy chicken sandwich batter and made a spicy mayo with it for the spicy chicken sandwich and that was seriously good we both really liked the mayo, added it to my homemade creamy horseradish sauce and that took it to a new level and again totally awesome with a pork loin, working on my second batch now and figuring more uses for it as an additive/enhancer • 👍🏻👍🏻👍🏻 thumbs up for this one.....
I just made it, and it came out just like what you explained ( it doesn’t happen sometimes ). I can’t wait to share it with my foodie friends (I will let you know what they think) Thank you for sharing.
Thanks for sharibg. I made this for my daughters 30th birthday. We shared this sauce over wings and another tine on fresh baked bread with cream cheese. My brother daid he was scared to try it, but did anyway And he loved it too. Tu
Made it!!! I could only find habaneros locally so I substituted 6 of them in place of the 4 ghost peppers. It is mouth-wateringly outstanding!!! I've put it on some grilled chicken wings and on cookie dough ice cream! My next venture will be glazing a rack of baby back ribs with it. I will be making this again!!!!!!!!!
It looks very delicious and tasty can I use other peppers beside ghost pepper cause I have Trinidad M. Scorpion, Carolina Reaper, Naga Viper, Dorset Naga with the same ingredients that you use I do have ghost pepper to.
Great video and I’am finishing the recipe today. However, what’s the shelf live for the finished product? As well could you make a jelly of it if you added pectin and used a water bath for preservation?
I've only made jelly a couple of times following a recipe, so not the best person to answer that question. I've never tested shel life. I gave away some, put some in the frig and it didn't last long 😀.
Great video! My husband and I made some and it came out great! We were wondering how would you store it and for how long? Thanks again for the awesome recipe!
I keep mine in the frig just to be extra safe. Here is an article I found that talks about homemade hot sauce shelf life...providing as FYI as we don't have any affiliation with the site: thehotsauceaddiction.com/homemade-hot-sauce/
I would say a few months or more refrigerated. The alcohol should kill a lot of the bacteria. The sugar creates some suspicion.... but between the booze and boiling it.. It should be pretty "clean" and good for storing.
Hey! Hello! Thanks for replying my comment! :) I've checked some local online stores and it looks like I can get bourbon around here. Do you know if "Wild Turkey" and "Benchmark" brands are any good? Thanks again!
Awesome! Now I have to grow my own peppers (you can't buy them fresh here. People in Argentina are not accustomed to spicy food), but I managed to get some pepper seeds from a local provider. I'll let you know as soon as I make the sauce. Keep up with the great work!
"You could also use maple syrup but make sure you use the real stuff... " hahaha! I was thinking the exact same thing, I live in vermont. Stuff is literally liquid gold
I cannot find any ghost peppers. I have a lot of Habs and Jalepenos in my garden. Will either work, or will they not match up with the Cherry and Bourbon well?
I don't really know. I always put stuff like this in the frig. It did last a while before I used it. Gave some away and used some as glazes on pork and chicken.
Garnish some nice homemade French vanilla vanilla ice cream, add a little bit to an Irish cream on the rocks, make a fine cocktail with it, or add a tiny little to some orange or pineapple juice for breakfast, or something, even make a homemade salad dressing with it. I'm sure that bottle of yummy stuff is like a cure all for bland foods. An all purpose bottle of yummyness to jack up the flavor of food with. Perhaps try some on toast, on pickles, BBQed burgers, pork ribs, or just a few drops in a glass of tequila or vodka. 😋
@@chrisreynolds6930 agreed, pair of ass holes, trust me this guy has some great sauces he knows the difference alright check out his pineapple and mango Rum scorpion sauce its good
Ok, so I have a ton of dehydrated ghost pepper, Carolina Reaper peppers, witches fingers, and habanero peppers, can I substitute the flake for the fresh peppers? Would I need to rehydrate them? The flakes are small to medium small size any idea how much I would need to make the same amount of sauce you did?
@@Armadillopepper Ok, I got ahold of my peppers guy and I got 3 dried Carolina Reaper Peppers. Just started the 1st step, 3 peppers with placenta, 2 cups bourbon (Had to use vanilla Jim Beam. The good stuff is pricey where I live.), 16oz jar of maraschino cherries (I like a strong cherry taste), quarter teaspoon of vanilla extract, all into a large mason jar for a week. I'll let you know how it works out.
@@Armadillopepper Okay I just finished making it and its cooling down. It turned out great! It reduced from a little over 2 1/2 cups, once the original cherry juice was added back, to 20 fluid ounces. I used grade A maple syrup (couldn't find cane syrup) and I think I simmered it at a higher flame than you, but it turned out thicker than yours from what I can tell. The only things I changed from your recipe were: Vanilla Jim Beam, 16oz cherries (vs. the 10oz), 2 cups light brown sugar (packed), 3 dried Carolina Reaper peppers, sadly I was nearing my budget so I had to use vanilla flavor (imitation vanilla extract) at about 1/2 a tsp. When I make this next time I'm using Ghost peppers as the Carolina Reapers heat the tip of the tongue more than the back, which dulls the taste of the vanilla and cherry a little more than I'd like. I will also be using the real vanilla extract next time. Thank you for posting this recipe! I'll be using this as a glaze for ham, ice cream syrup, and I will be trying it on a roast of some sort.
you got a new Sub when you said Kentucky Bourbon LoL gonna be making this exact sauce as soon as my ghost peppers are ripe another week or two great Job last year I made a mango ghost pepper sauce delicious
Hey Gary, Let me know how your sauce turns out and Kentucky Bourbon rocks! We just did a mango and pineapple rum ghost pepper hot sauce, link is here if you want to watch it: th-cam.com/video/yrYmEBP44ng/w-d-xo.html
QUESTION: Would there be much of a difference in not marinating for a week considering you're simmering all ingredients for an hour, compared to doing it all in one day, then let the flavors meld over time? Also, What would you recommend for making a more savory version. Between the cherries, the cane sugar syrup, and the 2 cups of brown sugar, I'm worried that it will be way to sweet for my taste? Great use of those ingredients btw! Thanks, Joshua
I really think the marinating allows the cherries to absorb the bourbon. Not sure if you eould get the same outcome if you don’t. You could try cutting back on the sugar. Maybe add ginger.
Thanks for watching. Most research indicates the heat is in the pith. See here www.google.com/amp/s/amp.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983
Hi there, awesome recipe, made some last night and it tasted amazing, however, I woke up this morning to find it had crystallized, gutted isn't the word, any idea on where I've gone wrong?
Hi! I cant get carolina reapers where I currently live, so i would like to know how to change the recipe if i have carolina reaper powder? Can someone please help me out? Thanks in advance 😁
@@Armadillopepper you are the man. I appreciate the fast response. I'm gonna start fresh and just buy some more mature ghost peppers. For whatever reason my plants got huge with buds of flowers on them but didn't produce, at least yet :( oh well. We got a few places that sell them. I just saw,about 5 min ago that you have a ghost pepper jelly video. If it is ok with you I would like to enter it into the Delta Fair here in Memphis, Tennessee. My personal favorite is the hot sauce and I'll make sure to buy enough to make some more sauce for sure, but the "pepper jelly" is the only category they have close to hot sauce. The judging is the 1st week of September I believe, and I'll be more than happy/honored to share the results with you. I followed your sauce video to a T and I will do thw same with the jelly. I just felt compelled to ask . There's no more than $25.00 if you win best of show. Its more of a bragging rights thing here in Memphis lol. Let me know what you think.
@@stevo1487 Hey Steven, No issue at all. Please just let me know how it turns out for you and good luck! You should see my ghost pepper plant this year. It's 5 feet tall, probably 3 feet wide and so many peppers on it, looks like a Christmas tree!
Looks Delicious. For ALL The COMPLAINERS; It IS A SAUCE. (it . Chocolate sauce, Hot Fudge sauce Hot Caramel sauce. The Guy was RIGHT ,CALLING IT A SAUCE.
@@Armadillopepper I love the flavour of each individually, but haven't had the pleasure of tasting them together, however, thanks to your recipe, I shall do one day, so thank you for this, it sounds and looks absolutely beautiful and I can't wait to try it 🙂
@@Psvr2Villain You could add some honey. You could add a little Dr Pepper and simmer for 15 minutes. Might be too spicy for some folks if you don't add something.
I'm definitely going to try this. How long would you expect this to keep for? Does the alcohol act as as preservative? Do you think replacing 1/2 cup worth of bourbon with cider vinegar would help?
That's a great question. The bourbon just provides flavor. Opinions on shelf life in the refrigerator vary. Few references on shelf life: www.eatbydate.com/other/condiments/how-long-does-jam-last-shelf-life-expiration-date/, www.stilltasty.com/Fooditems/index/18418 and here they say 1 month: nchfp.uga.edu/questions/FAQ_jellied.htm.
@@Armadillopepper sure. Cups... What about ounces or oz. or even in gramms for the rest of the world. Its all about following numbers. My european quater cup of syrup can variate 3 spoons more or less, throwing the sauce off the balance and there it is.... A $50 whiskey bottle wasted... I would like to try it, but only if i would get ounces or gramms. Thanks
Yes on both until this past winter. I had ghost, Carolina Reaper, Fatalii and Datils that were about 4 hears old. Plants were as tall as me. However, this winter we had some serious freezes and killed all my pepper plants except one. Good luck with your peppers.
That would go well with my smoked chicken leg.. but I would marinate woodford reserve brown sugar, cherry with a teaspoon ghost pepper but my chicken has basil and paprika rub
OK! I never have enough! Cause i like to make powder out of em! Last year i though i had enough. WRONG! making powder make them go FAST only got 5 ibs of jalapeno 3 lbs of cayenne, the green chilie i frozed 2 lbs enough for only 1 year > I eat it on about every thing.
@@426superbee4 I have gallons of dried ground. They grow year around here. So many fall on the ground my son has to wear goggles when he mows the yard or they burn his eyes 😁.
BTW... not trying to sound like a troll, lol.... just offering the observation. I have a few extra plants started, would be happy to send you a couple to grow out...
It won't make a whole lot of difference to remove the seeds and pulp. The capsaicin in the ghost peppers is evenly distributed through the whole pepper, skin too.
I do it with 1 franks red hot Equal Sweet Baby Rays Honey Cherries I blend the cherries in a blender and add them from Junior Johnson MID NIGHT MOON Cherry MOONSHINE 2 parts COOK 1 PART POT is how I start pretty soon it dont matter HEAT it up HOT with the peppers on a slow burner then add Brown Sugar to bring it back to EARTH I make it by the gallon so it last all year on the BBQ well not all year I put this on a lot of stuff
I have been watching this recipe for the last two years. It is exactly as described and delicious. Made two batches, the only change I made was using eight Ghost Peppers instead of four. It has a little bite but no burn and is excellent on salmon.
Glad you liked it.
We just finished boiling this down. We used habanero because our hotter peppers are not in yet, but we couldn't wait.
It is the most beautiful thing I have ever tasted.
Thank you so much for this recipe.
We popped it in an old fashioned glass syrup jar to show off its color & consistency and labeled it "The Blood of Thine Enemies".
Very cool name!
I made this sauce with Carolina Reapers and it was fantastic, had it on some pancakes and on some vanilla ice cream, also added a second 10oz jar of cherries and used them for chocolate covered cherries, called them
Bourbon Reaper Cherry Bombs, Thanks for the recipe.
Hotwire 589
Those Bourbon Reaper Cherry Bombs sound awesome!
ArmadilloPepper.com Would love to see a video on this one!
Delicious Sauce! I love the combination of Cherry and Bourbon, very Creative!!
Thanks Ellen. I love this sauce on ice cream.
Made this last year and it was great. Putting cherries 🍒 and bourbon and peppers in it refrigerator now.. using habaneros this time because I just picked a bunch from my garden… thanks again for sharing…
Glad it worked for ya!
Made a double batch with 3 Trinidad moruga scorpions and a bottle of Vanilla Jim Beam. Fiery and delicious, thanks for the recipe.
Sounds good!
I made this a few weeks ago when the Ghosts started coming in, and I gotta say its really good, I got 3-5oz Woozy bottles (1 cup), we have used it to make a hot wing sauce and that was delish, added it to my homemade BBQ sauce used with a pulled pork again very tasty, added it to my spicy chicken sandwich batter and made a spicy mayo with it for the spicy chicken sandwich and that was seriously good we both really liked the mayo, added it to my homemade creamy horseradish sauce and that took it to a new level and again totally awesome with a pork loin, working on my second batch now and figuring more uses for it as an additive/enhancer • 👍🏻👍🏻👍🏻 thumbs up for this one.....
Lots of good ideas. Thanks!
Just made this and it's amazing!!! Thank you so much!!!
Glad you liked it 😃
@@Armadillopepper Everyone at work is a fan too. I had to tell them it was your recipe, lol.
Glad it was liked!
I just made it, and it came out just like what you explained ( it doesn’t happen sometimes ). I can’t wait to share it with my foodie friends (I will let you know what they think)
Thank you for sharing.
Glad it worked for you. If you get a chance check out the honeydew jalapeno hot sauce recipe I posted last night.
@@Armadillopepper I will watch it soon, thank you ‼️
I’m going to try this ... but maybe with cactus fruit, since they grow on the property. Thanks for sharing
I've never had cactus fruit
I love this sauce! I might have to buy a bottle of bourbon for this one. Great job. Enjoyed. :)
Tess Cooks 4u Thanks Tess. Always good to have a little KY Bourbon around. Have a great weekend!
Thanks for sharibg. I made this for my daughters 30th birthday. We shared this sauce over wings and another tine on fresh baked bread with cream cheese. My brother daid he was scared to try it, but did anyway
And he loved it too. Tu
Glad you enjoyed it!
Made it!!! I could only find habaneros locally so I substituted 6 of them in place of the 4 ghost peppers. It is mouth-wateringly outstanding!!! I've put it on some grilled chicken wings and on cookie dough ice cream! My next venture will be glazing a rack of baby back ribs with it. I will be making this again!!!!!!!!!
Glad it worked for you!
Follow up: I used it to glaze baby back ribs and my fiancée and I regretted only making 1 rack!
working on mine now!using carolina reapers.thinking about using a little garlic and butter to cut the heat. great vid, thanks!!!
Let me know how it turns out for ya
It looks very delicious and tasty can I use other peppers beside ghost pepper cause I have Trinidad M. Scorpion, Carolina Reaper, Naga Viper, Dorset Naga with the same ingredients that you use I do have ghost pepper to.
I don't see why not
Thank you. Cannot wait to try this
Thanks for the feedback.
Awesome informational educational experience Y'alls
Thanks Steven!
Looks incredible!
Thanks so much!
I am making this today- man this smells amazing and it’s not in the pan! Looking forward for using this on meats,chicken, pork, lamb, meatballs.
Thanks for the recipe. We made it with spiced rum and maple syrup instead and it is that nice sweet followed by heat.
You can't go wrong with spiced rum. Glad you liked it.
@@Armadillopepper It is great on vanilla ice cream.
Great video and I’am finishing the recipe today. However, what’s the shelf live for the finished product? As well could you make a jelly of it if you added pectin and used a water bath for preservation?
I've only made jelly a couple of times following a recipe, so not the best person to answer that question. I've never tested shel life. I gave away some, put some in the frig and it didn't last long 😀.
Sounds delicious 🤪
Thank you 😋
I bet this sauce was the BEST!!! YUMMY!!!
I really enjoy this sauce...eat it on my ice cream.
Making this for a chicken wing party this weekend! Excited to try it.
Will be good with wings!
Im struggling to get fresh peppers will dried pepper do the trick?
Not sure that would work in this recipe
Hi just made this sauce and its delicious!
How long will it keep refrigerated?
Can’t wait to make this!!!
Let us know what you think if you make it.
Could I use black cherries on this instead of the maraschino cherries
@@KyleCramer-s3m I've never tried that, but it sounds great.
@ was think of a black Cherry vanilla route
Fantastic Sauce! Wow, the flavor has to be out of this world!
Tango Joe Ah yes, flavor on this sauce is most excellent. I have used it on chocolate ice cream the last 2 nights.
I would call it a glaze but looks good. I will try it and it looks better then some others I seen.
Let me know what you think if you give it a try
Have A Happy Easter To You and Yours My Friend
Same to you Super Bee!
How do you store the jars after jarred?
I put them in the frig.
Damn...this looks gooooooooood. I’m literally drooling over your Video!
Thanks so much for the feedback. We like this on chicken wings and pork tenderloin.
I have cane sugar simple syrup - is that the same thing as the cane syrup?
Dunno, but doubt it. Some syrup is usually a reduction.
Great video! My husband and I made some and it came out great! We were wondering how would you store it and for how long?
Thanks again for the awesome recipe!
I keep mine in the frig just to be extra safe. Here is an article I found that talks about homemade hot sauce shelf life...providing as FYI as we don't have any affiliation with the site: thehotsauceaddiction.com/homemade-hot-sauce/
How long would this sauce keep ?
I would say a few months or more refrigerated. The alcohol should kill a lot of the bacteria. The sugar creates some suspicion....
but between the booze and boiling it.. It should be pretty "clean" and good for storing.
Amazing recipe! It's gonna be hard for me to get some Bourbon here in Buenos Aires, but I'll see what I can do :)
Thanks Gus. I never had bourbon in South America, but I had some awesome moonshine there.
Hey! Hello! Thanks for replying my comment! :)
I've checked some local online stores and it looks like I can get bourbon around here. Do you know if "Wild Turkey" and "Benchmark" brands are any good?
Thanks again!
@@JuanSalvoElEternauta I've got a bottle of Wild Turkey sitting on my bar. It is not as smooth as some others, but it's a fine Kentucky bourbon.
Awesome! Now I have to grow my own peppers (you can't buy them fresh here. People in Argentina are not accustomed to spicy food), but I managed to get some pepper seeds from a local provider. I'll let you know as soon as I make the sauce.
Keep up with the great work!
@@JuanSalvoElEternauta👍
Is it possible to leave out the alcohol I quit drinking. But I wanna do this at harvest.
Amazing! Will you store at room temp or in the fridge preferably??
Yum, thanks for sharing, definitely going to give it a go, it looks like a knockout Chrissy sauce gift! With Turkey and ham!
+Julesevangeline Thanks so much for the feedback.
"You could also use maple syrup but make sure you use the real stuff... "
hahaha! I was thinking the exact same thing, I live in vermont. Stuff is literally liquid gold
Good stuff!
How long will it last before going bad.
I cannot find any ghost peppers. I have a lot of Habs and Jalepenos in my garden. Will either work, or will they not match up with the Cherry and Bourbon well?
Habs will work well
Jeff, how long will this keep not refrigerated and refrigerated
I don't really know. I always put stuff like this in the frig. It did last a while before I used it. Gave some away and used some as glazes on pork and chicken.
Figured the bourbon would help with preservation
Looks good, want to try. I don't understand refrigerating it for a week when you are going to blend it all together anyway.
Allows the bourbon to infuse inside the walls of the cherries.
Thank you@@Armadillopepper
Very good thank you
Thanks Charles
how do you seal lug lids without boiling the jars
Would this work with some apple cider vinegar to preserve it for longer?
Or would the alcohol be sufficient?
Subscribed you are good my brother -- i probably use some white vinegar as a preservative and a little less sugar but it looks real good
how do you store this and how long does it last for?
following
how long does this last if I wanted to make for gifts thank you , annie
I honestly don't know. There is a government website on how to can and shelf life.
That sauce looked beautiful, but I don't think I would be able to eat it, but my husband and son would love it.
Cooking with Cricket (cricket516) This one is a little spicy Cricket, but tasty.
I have jars of cherries that I soaked in vodka. Will this work? This looks like a great recipe.
Hi Tracy, You won't get the same flavor by using vodka.
man that sauce is beautiful!
I was amazed at the color. The video didn't really show the deep red.
I would use cranberries for that and use it at thanksgiving
Sounds tasty!
Garnish some nice homemade French vanilla vanilla ice cream, add a little bit to an Irish cream on the rocks, make a fine cocktail with it, or add a tiny little to some orange or pineapple juice for breakfast, or something, even make a homemade salad dressing with it. I'm sure that bottle of yummy stuff is like a cure all for bland foods. An all purpose bottle of yummyness to jack up the flavor of food with. Perhaps try some on toast, on pickles, BBQed burgers, pork ribs, or just a few drops in a glass of tequila or vodka. 😋
Lot of good suggestions. Thanks!
How long will this keep In the refer?
That's not a sauce. It's a syrup. Its literally just different kinds of sugar.
Exactly, I think he needs to learn the difference between hot sauce and a bbq sauce. That's a cherry bourbon bbq sauce with ghost peppers.
Hot sauce widely accepted definition = a spicy sauce or condiment made with chili peppers. Anyway, thanks for watching and opinions.
Stop being an ass hole and just try it,looks good to me
@@chrisreynolds6930 agreed, pair of ass holes, trust me this guy has some great sauces he knows the difference alright check out his pineapple and mango Rum scorpion sauce its good
@@MrPhins how do you know its not cherry bourbon with bbq sauce mixed with ghost peppers? hu? HUH?
Ok, so I have a ton of dehydrated ghost pepper, Carolina Reaper peppers, witches fingers, and habanero peppers, can I substitute the flake for the fresh peppers? Would I need to rehydrate them? The flakes are small to medium small size any idea how much I would need to make the same amount of sauce you did?
I've not tried it with dried, so you would have to play with the amount if they are already found up.
@@Armadillopepper Ok, I got ahold of my peppers guy and I got 3 dried Carolina Reaper Peppers. Just started the 1st step, 3 peppers with placenta, 2 cups bourbon (Had to use vanilla Jim Beam. The good stuff is pricey where I live.), 16oz jar of maraschino cherries (I like a strong cherry taste), quarter teaspoon of vanilla extract, all into a large mason jar for a week. I'll let you know how it works out.
@@dwightmeloling8173 I like Jim Beam.
@@Armadillopepper Okay I just finished making it and its cooling down. It turned out great! It reduced from a little over 2 1/2 cups, once the original cherry juice was added back, to 20 fluid ounces. I used grade A maple syrup (couldn't find cane syrup) and I think I simmered it at a higher flame than you, but it turned out thicker than yours from what I can tell. The only things I changed from your recipe were: Vanilla Jim Beam, 16oz cherries (vs. the 10oz), 2 cups light brown sugar (packed), 3 dried Carolina Reaper peppers, sadly I was nearing my budget so I had to use vanilla flavor (imitation vanilla extract) at about 1/2 a tsp.
When I make this next time I'm using Ghost peppers as the Carolina Reapers heat the tip of the tongue more than the back, which dulls the taste of the vanilla and cherry a little more than I'd like. I will also be using the real vanilla extract next time.
Thank you for posting this recipe! I'll be using this as a glaze for ham, ice cream syrup, and I will be trying it on a roast of some sort.
@@dwightmeloling8173 Glad it turned out for you. I will be posting my Ghost Pepper Pear hot sauce recipe soon.
Pure sugar with a heat kick?
Oh lord that heat 😩😩 but I would eat it anyway because it looks amazing! Nice job!
It's not terribly hot, but it does have a nice spice. Thanks Mesha.
you got a new Sub when you said Kentucky Bourbon LoL gonna be making this exact sauce as soon as my ghost peppers are ripe another week or two great Job last year I made a mango ghost pepper sauce delicious
Hey Gary, Let me know how your sauce turns out and Kentucky Bourbon rocks! We just did a mango and pineapple rum ghost pepper hot sauce, link is here if you want to watch it: th-cam.com/video/yrYmEBP44ng/w-d-xo.html
How long will it last in fridge?
Not sure. I had it in the frig for a bit.
Could you can this? Would it require pressure canner or just a water bath?
QUESTION: Would there be much of a difference in not marinating for a week considering you're simmering all ingredients for an hour, compared to doing it all in one day, then let the flavors meld over time? Also, What would you recommend for making a more savory version. Between the cherries, the cane sugar syrup, and the 2 cups of brown sugar, I'm worried that it will be way to sweet for my taste? Great use of those ingredients btw! Thanks, Joshua
I really think the marinating allows the cherries to absorb the bourbon. Not sure if you eould get the same outcome if you don’t. You could try cutting back on the sugar. Maybe add ginger.
Love it, I just don’t like taking out the seeds - that’s where the kick is, no seeds, no ghost. Loved the vid though, excellent.
Thanks for watching. Most research indicates the heat is in the pith. See here www.google.com/amp/s/amp.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983
That's beautiful!
Thanks for watching and the feedback. We really appreciate it. Have a great weekend!
Hi there, awesome recipe, made some last night and it tasted amazing, however, I woke up this morning to find it had crystallized, gutted isn't the word, any idea on where I've gone wrong?
I really don't know. I've not had that happen.
This happened to me too. Melted it down again and poured it into molds to make hot candies, but I was really looking forward to having it as a sauce.
I believe it may be down to sugar temp, I managed to get it running by reheating
Hi! I cant get carolina reapers where I currently live, so i would like to know how to change the recipe if i have carolina reaper powder? Can someone please help me out? Thanks in advance 😁
We would have to play with the recipe to know how to use the powder.
Use this thing called the internet and order whole dried pepper and just soak them in the wet ingredients
Can I use ghost pepper powder if I don't have fresh? If so how much?
I've never tried with dried, so not sure how much.
@@Armadillopepper well I used 3 teaspoons of pure ghost pepper powder. We'll see how it works out next week.
Please let me know
I've got a half pint left from what I made from watching your video (which was amazing) 2 years ago almost to the day. Would you think its still good?
Hey Steven, I really don't know. For me personally, I probably wouldn't try it. I'd rather be safe than sorry.
@@Armadillopepper you are the man. I appreciate the fast response. I'm gonna start fresh and just buy some more mature ghost peppers. For whatever reason my plants got huge with buds of flowers on them but didn't produce, at least yet :( oh well. We got a few places that sell them. I just saw,about 5 min ago that you have a ghost pepper jelly video. If it is ok with you I would like to enter it into the Delta Fair here in Memphis, Tennessee. My personal favorite is the hot sauce and I'll make sure to buy enough to make some more sauce for sure, but the "pepper jelly" is the only category they have close to hot sauce. The judging is the 1st week of September I believe, and I'll be more than happy/honored to share the results with you. I followed your sauce video to a T and I will do thw same with the jelly. I just felt compelled to ask . There's no more than $25.00 if you win best of show. Its more of a bragging rights thing here in Memphis lol. Let me know what you think.
@@stevo1487 Hey Steven, No issue at all. Please just let me know how it turns out for you and good luck! You should see my ghost pepper plant this year. It's 5 feet tall, probably 3 feet wide and so many peppers on it, looks like a Christmas tree!
@@Armadillopepper that is awesome man. I'll keep you updated. Thanks alot brother.
Can this be canned in a water bath?
Tried this but came really thick almost so like jam especially after refrigerated. Too much sugar?
Looks Delicious. For ALL The COMPLAINERS; It IS A SAUCE. (it . Chocolate sauce, Hot Fudge sauce Hot Caramel sauce. The Guy was RIGHT ,CALLING IT A SAUCE.
Appreciate your feedback Ray!
Can you make it 24 hrs in the fridge? Or do you have to wait a week?
I ate some the same day
What is the shelf life?
Not sure
Definitely making this the next time I resupply my bourbon, I have about 50ml left, going to drink that tonight while I make a Scotch Bonnet sauce xD
I like the flavor of scotch bonnets and bourbon!
@@Armadillopepper I love the flavour of each individually, but haven't had the pleasure of tasting them together, however, thanks to your recipe, I shall do one day, so thank you for this, it sounds and looks absolutely beautiful and I can't wait to try it 🙂
The only ghost peppers I can find are fairly small, do you approximately know the weight of the peppers you added?
I picked some from the same plant today. Average weight of 4 peppers was 0.9 ounces.
I bet that would make the best finishing sauce for some sweet BBQ rubbed pork!
I have used it on chicken and pork tenderloin 🙂
Can this be used as a base to a BBQ sauce, using reapers instead?
Definitely can use reapers and could be used in a BBQ sauce or glaze.
@@Armadillopepper if I'm making it for ribs, should I reduce it further? What would you recommend?
@@Psvr2Villain You could add some honey. You could add a little Dr Pepper and simmer for 15 minutes. Might be too spicy for some folks if you don't add something.
I think I'm going to have to try this. I'll be wearing latex gloves AND chemical gloves!! I just love the color on this, Jeff. ❤
+Laurice's Kitchen Thanks Laurice. I was really happy with the color and consistency.
I'm definitely going to try this.
How long would you expect this to keep for?
Does the alcohol act as as preservative?
Do you think replacing 1/2 cup worth of bourbon with cider vinegar would help?
That's a great question. The bourbon just provides flavor. Opinions on shelf life in the refrigerator vary. Few references on shelf life: www.eatbydate.com/other/condiments/how-long-does-jam-last-shelf-life-expiration-date/, www.stilltasty.com/Fooditems/index/18418 and here they say 1 month: nchfp.uga.edu/questions/FAQ_jellied.htm.
I think you got yourself a spicy glaze there brother hot sauce typically has vinegar! Looks great though
How about some messurments in numbers?
Please see the description.
@@Armadillopepper sure. Cups... What about ounces or oz. or even in gramms for the rest of the world. Its all about following numbers. My european quater cup of syrup can variate 3 spoons more or less, throwing the sauce off the balance and there it is.... A $50 whiskey bottle wasted... I would like to try it, but only if i would get ounces or gramms. Thanks
Gonna make some as soon as my peppers come through. You grow your own ghost or reapers?
Yes on both until this past winter. I had ghost, Carolina Reaper, Fatalii and Datils that were about 4 hears old. Plants were as tall as me. However, this winter we had some serious freezes and killed all my pepper plants except one. Good luck with your peppers.
That would go well with my smoked chicken leg.. but I would marinate woodford reserve brown sugar, cherry with a teaspoon ghost pepper but my chicken has basil and paprika rub
Can't go wrong with Kentucky bourbon
tried this but it came out extremely thick. After it was fridge, it was thicker than jam. Too much sugar?
Could be too little sugar. Hard to say.
I am so doing this with Carolina Reapers
Sounds good to me!
Can someone tell me where I went wrong I poured the amount of liquor that was requested yet for me it’s way to strong
Did you reduce it by simmering? If so, then cut back on the bourbon with water.
Aging/fermenting in plastic is definitely not a route that people should take. Glass, with a plastic lid is perfectly fine.
Don't throw them seeds away! Dry them out and plant next year!
I've got more peppers than I know what to do with Super 🙂
OK! I never have enough! Cause i like to make powder out of em! Last year i though i had enough. WRONG! making powder make them go FAST only got 5 ibs of jalapeno 3 lbs of cayenne, the green chilie i frozed 2 lbs enough for only 1 year > I eat it on about every thing.
@@426superbee4 I have gallons of dried ground. They grow year around here. So many fall on the ground my son has to wear goggles when he mows the yard or they burn his eyes 😁.
lmao WOW > that where i need to be, where i can grow year round I would have a bunch of Avocado trees
Damn dude, what a brilliant recipe, def making this. Imagine this on steak, fml!!
Thanks Wessel. Let me know what you think.
why does your version of 2 cups look like 5 cups???
BTW... not trying to sound like a troll, lol.... just offering the observation. I have a few extra plants started, would be happy to send you a couple to grow out...
It won't make a whole lot of difference to remove the seeds and pulp. The capsaicin in the ghost peppers is evenly distributed through the whole pepper, skin too.
Agreed. Removed the seeds because I didn't want the look in the sauce or bite.
I do it with 1 franks red hot Equal Sweet Baby Rays Honey Cherries I blend the cherries in a blender and add them from Junior Johnson MID NIGHT MOON Cherry MOONSHINE 2 parts COOK 1 PART POT is how I start pretty soon it dont matter
HEAT it up HOT with the peppers on a slow burner then add Brown Sugar to bring it back to EARTH I make it by the gallon so it last all year on the BBQ well not all year I put this on a lot of stuff
Hey David, Thanks for sharing .... sounds great.
Jeff, could you use real cherries for this?
If I would have had real, sweet cherries, I would have tried it.
For those who want hot sauce, just use dehydrated peppers and white vinegar, and salt, very easy,
Use smoked peppers if you want a smokey hot sauce
Or use fresh ingredients and get better more in depth flavors by not being a lazy bitch
What i mean is the sauce will be great on chicken. Than on a chefs salad
Holyshit, I think I'm going to get diabetese just by looking at this recipe ;-P
Everything in moderation 😆