Didn't see a recipe in the description. In case you are searching for the recipe too: .5 onion 5 cloves of garlic 8 habaneros 3 reaper peppers 4 ghost peppers Char them/smoke them Place in food processor .75 cup of white vinegar Kosher salt Cracked black pepper Food processor first item 2 fresh mangos .75 cup fresh pineapple juice Food processor second time 2 limes Kosher salt Cracked black pepper 3 tablespoons of honey Food processor again Strain to remove big particles Use spatula to work through strainer Add more pineapple juice before reducing 1.25 cups of pineapple juice Reduce down so not too thick and not too thin Put into bottle
Thanks for the recipe all written out! Can I ask one thing? Can you provide a ROUGH guesstimate on salt and pepper to add? I know he said salt and pepper to taste, but to me that means if the MINIMAL amount of salt and pepper provided for the recipe isn't enough, you can add more later. Of course Rus did NOT provided a minimum amount of salt or pepper. Left me guessing? 1/2Tbsp of each? 1Tbsp of each? Any help would be much appreciated. Thx
Great color in that sauce, but I think I'm gonna stay away from that stuff. I just can't handle the heat like I used to. Great looking recipe though Rus!!! Cheers brother!!
T-ROY COOKS Thanks Troy! It really isn't that bad. The Bone Reaper is hotter, but what is hot as hell is the left over peppers that I dehydrated and turned into crushed hot pepper! Brother that stuff is screaming hot! Cheers Troy :)
Made this once before and making it again today. Its really really good. Mango balances the chilli. You Americans sure know hot sauce and BBQ. Cheers from England.
I made a very similar sauce but used dark spiced rum instead of pineapple juice. Was a big hit. Grow my own ghosts, reapers and scorpions so I git the heat. Also add garlic and onions. Use coconut sugar instead of honey and did and key lime juice. Like seeing how you balance sweet, sour and salty. Sign of a good cook!
Making this sauce again for the third time ever this week, going to roast then smoke the peppers for a little extra smokiness. I'll keep you posted on the results! thanks again! For those wondering, I made some last year and still have one bottle left and its still good, but gets hotter with age!
A coworker and I made this sauce following your recipe exactly but we kept the seeds in it. CANNOT THANK YOU ENOUGH!! This sauce is amazing so sweet, smokey, and best of all HOT! I grew my own habaneros and reapers this year and this recipe made it all worth it! I even bought the bottles you posted, so thanks for the link to those also! When we finished and tasted it we ran out to the store to buy more mangos and made an entire second batch!! THANK YOU THANK YOU THANK YOU until next time, "Smokey ribs"
Wow, that is some awesome feedback, and thank you so much for letting me know! It really is a great hot sauce recipe if I do say so myself lol! You should grill or fry some chicken wings, and at the end mix 50 percent butter with 50 percent of this sauce. Now that is some good wings. Thanks again for the feedback, I sure appreciate it!
Great video! Looks amazing. I don't have any reapers but have grown my own habanero, and jalapeño peppers. How do you feel about using habanero and jalapeños for this recipe? Any suggestions anyone?
looks awesome, so on a scale of 1 to 10, 1 being, not hot, and 10 being "oh my God, im surprised it didnt melt the bottle!" how would you rate it? or compare it to? im thinking it would be a great marinade just as is,..
In my humble experience, roasting the peppers makes them Hotter, unless they over look then you have a diminished heat as the capsacin breaks down. as I joke my buddy and I threw a few jalapenos on the grill while making burgers, and what we thought was going to be kindergarden hot, turned out to be insanely hot,no joke from store bought shitty Jalapenos.. anyway... great video! Love your content. And your passion for the cook.
Rus, I love how you first roasted the peppers, onions, and garlic in the skillet. That had to bring out the flavor. Add mango chunks, honey, pineapple juice, and you have a heavenly salsa with a dash of hellfire! Loved the fire shooting out of your mouth! Great camera angles and great editing! Thanks for a great recipe too!
Looks so good , I’m looking for a good recipe using roasted jalapeños and mango for some sweet heat hot sauce 🌶 after watching your video today it’s got my creative juices flowing and mouth watering ! Thank you ☺️
Sooo few updates to my last comment (6 days ago). I've made 4 total batches of this now. The first batch disapeared, fast (within 2 days) at work. So I trippled up the receipt and made about 12 5oz bottles and 4 10oz bottles to give away to people. People have been asking me to buy it now. This is an awesome recipe let me tell ya.
I get a lot of requests to buy my sauces, too so I roughly guestimated the cost of making a batch in 5 oz. woosy bottles and figured $10 would be a place to start. It covers the cost of materials and helps pay for the garden where I go my peppers and other herbs. Not going to get rich but I make a buck or two. I can only do small batches--10 to 15 bottles at a time so I'm not getting wholesale pricing on anything. I'd like to try to commercially market a couple of my flavors but it very costly to begin. I'm enjoying it as a hobby right now. And nobody batted an eye at the price.
That sauce just has to be tremendous. I'm going to have to try it, and you can really use about any combination of peppers. I made some roasted tomatillo salsa that I dry roasted in a cast iron skillet. I never thought about making hot pepper sauce that way. Great idea, Rus!!
Dang brother that sauce looks so hot 🥵 my face would melt off!! Love the roasting idea Rus!! I would probably go with 6 cups of pineapple juice after seeing that dragon fire!! Ha ha
I made a similar version of this but based off of this one, I dont have reapers so I used dragon cayennes instead with the habenaro and ghosts. Great recipe for dipping chips in, using as a marinade, or just a sauce.
elrabbitsbbq That it is Manuel! The flavor is already better today then what it was a few days ago when I first made it. Even though it's hot, it is mellowing at the same time flavor wise. Really good stuff :)
Hi, love your Fiery Mango Roasted Hot Pepper Sauce, I roast the peppers and onions too,one of the problems that I 've had, and maybe you can help me with is that the sauce goes off pretty quick, does yours?? Perhaps I'm not putting enough vinegar in it???
The best mango Hab hot sauce on you tube. Charring the peppers really add a pop of flavor. Super simple and it’s all you need. I added a handful of sun gold tomatoes and it added another layer of flavors.
haha this is exactly what im looking for. have too much white/orange habaneros and 7pots and i love mango. im looking forward to test your delicious recipe!
You must be on the last "pod" they sent up to the ISS. At least that's what your camera and voice not syncing reminds me of. Out of this world mango sauce uhmm hmm. Mangoes in hell.
Skipped the first 40 seconds didn't hear him say not to make it inside could not breath I was coughing so bad my girlfriend was coughing and freaking out cause her eyes and lungs were burning lmao did not think that was going to happen still turned out good though
Help me understand this. From my point of view this level of heat added to any thing would not enhance flavor, it would only overpower it. If you ate chicken alone without anything you would be able to taste all the special seasonings that are in it that would make one chicken different from another. When you add a really hot sauce to it the heat would overpower to much that it no longer matters what chicken you are eating because all you would be able to taste is the enormous heat from the sauce. At some point the sauce is no longer complimenting the food ,it becoming the star of the show. I clicked on this video because I had a hot sauce that was this color with some road side chicken and loved it. Their sauce wasn't screaming hot, it was flavorful and really complimented the chicken. To give you an idea of the heat of the sauce I tasted, Tabasco sauce was hotter than the sauce served with the chicken.
I've been mixing mango and peach with my hot peppers. I was thinking of trying out a mango and pineapple mix but I wasn't sure if it would be good. Do you think those two work well together in a hot sauce?
BBQGuys.com I was actually thinking about doing wings this weekend, and give it a go with this mango hot sauce! I think it will be a winner for sure :)
Yum! Thanks for sharing your recipe. BTW, if you add some lime zest to your mixture, you get another level of flavor. Be sure to add it after you filter the mixture, LOL! Oh, and please Smoky, where can I get those storage bottles?. Thanks!
Pat Salmon Thanks for the zest tip, I'll have to remember that next time. I bought these bottles at a Marshalls here in Biloxi, but they are available from amazon.com I found them on this page amzn.to/1IzcxSn
so are you looking for a minimal char, or more of a texture when you decide to pull the peppers from the grill? I would think more is better to bring the sugars together... but i have never done this b4....the taste test was fun, reminded me of my beef jerky video ! but I bet it blends over night or better over a few days.. that is a killer recipe man !!!!! cheers brother !
BigMeat Sunday Yes, just a little char for a roasted flavor, plus the peppers had soften up. If you roast them to long they will dry out, and that's what I did yesterday with the left over peppers. I dried them out at 200 degrees F for a few hours until they were dry. Then ran them through the processor to make a crushed pepper flakes out of them, and holy cow! Hottest dang crushed red pepper I've ever eaten, lol! Yeah I had fun with the taste test. Thought I would inject a little humor into the video ;) Thanks John, I appreciate you watching brother!
so i made this hot sauce for the first time. great recipe but i think i ruined it. i used all scorpion trinidad moruga peppers because thats what i had. its way too hot im gona add more mango pineapple and honey to sweeten it up. thanks for the good recipie tho 👍👍
love a good sauce, have all three of those peppers in my garden this year, to much rain has dampened the growth, will see how many I get, now I now what I am going to do with them
doublejbbq I hope you do give this a try. Really good flavor. I'm sitting here replying to these comments, and I keep thinking about going in the kitchen and get my fix, lol ;)
Hey Rus !!! How are ya Brother !!! Please say Hey to your Wonderful Wife and the Family from Me , Mom , and ole Sarge !!! Oh my Lord in Heaven your Fiery Mango Roasted Hot Pepper Sauce is WICKED !!! You Brought the HEAT !!! LOL ... I am Startin to Get my palate Adjusted to the Habanero they have such a Wonderful Fruity Flavor !!! Baby Steps !!! LOL ... Thank You so Very Much for Demonstrating how to Make your Awesome Hot Sauce !!! NEXT Level Yummy BIG Time !!! Excellent Video Rus ...
Fritz is Cookin Again Hey Fritz, thanks so much brother! I definitely brought the heat, lol! I crave heat like this. I know that sounds weird, but I really do have a addiction to very hot spicy anything :D
Hey Russ love the vids. After watching your work I have fired up the grill much more often. What are your thoughts on brown sugar, whole pineapple, and a spiced rum heated in a skillet then tossed in the blender. Roasted peppers (chipotle and maybe habanero) in the pan and added as well with the garlic and onion. Thin it out with juice, honey, lime, heat to condense, then bottle. This is what I think of all day at work 😝. Like to hear your thoughts.
I was looking for a good hot sauce recipe. I came across yours. Looks awesome. I grow hydroponic habaneros and almost have enough to make my own. I’m pretty excited about it. Can’t wait to make my own. I’m from Gulfport haha. Small world!
Your recipe with fresh green hot and super hots came out AMAZING! I started a bunch of habaneros, jalapenos, serranos, and a ghost pepper plant late in the season. Most were on the verge of ripe today. I didn't know what to do as temperatures here were tanking fast and I was out of time. My small harvest yielded two mason jars worth of awesome green goop! THANKS!
Runs that's gotta be some hot Fiery sauce with the ingredients that are in there. Ai mean I love spicy as you know, but I'm thinking I wouldn't be able to handle that straight as is. Diluted in Mayo or sour cream, yep maybe 😬🙈
Hi Russ. How long will a sauce like this last being that it has vinegar and acidic lime juice which should help preserve it some? Love your channel. Thanks!
It will last a few years as long as it's sealed, but once you break the seal put it in the refrigerator. It should last a good 6 months are more in the refrigerator
Sauce? Holy Hot Sauce...I think that would make a great salsa!! Add some of your fresh garden variety heirloom maters, just add chips. I really enjoy your videos Russ. As the week progresses and I begin to lose hope, I always log to your site to put a smile on my face. Keep the good vib coming! From the West Coast, Greg
Gregor Miller Thanks so much for the great comment Greg! I truly appreciate it :) Hey, I think your on to something with this being a good salsa as well. Could let it simmer a little longer to thicken it up and really condense the flavors and add in the maters! Heck yeah!
I might of added water instead of more pineapple juice. Also would consider using a red onion over a white one. Not sure about the black pepper. Looks great tho! 👍🏼 I’m sure it’s a puckerbutt
I grow Carolina Reapers in the UK (Wales), outdoors, it is a challenge. I can see this being a fun recipe to make this summer even if it would kill most people. I think it should probably be applied with a syringe for my taste. Great fun as always though.
jason campbell Lol about the syringe! Yeah, my wife actually got sick trying to wash the pot out. The fumes was really messing with her, but the actual sauce is pretty hot but smooth at the same time if you know what I mean. Now I've got to figure out some recipes using it ;)
Thanks, exactly what I needed to know. I had all the ingredients right except the Vinegar. I was going to use Apple Cider Vinegar instead. You could use this sauce with a clear jelly to make spicy wing sauce
So do you consider that the sauce is sealed because it's almost boiling hot when you seal the lid (like jelly)? I assume you're not sealing in a canner? This looks amazing! Thank you for all your recipes, instructions, videos, and everything else you share with us. Would like to have LOTS of this on hand - just want to make sure I'm doing it right.
Yes, just like canning in a mason jar. As it cools, it goes into a vacuum. When you break the seal, you will hear the vacuum release. You could always use mason jars as well. Thank you, I appreciate the comments
Just curious about the canning of the sauce; did you simply fill up the bottles and close them up or was there another step that was not shown to shorten the video a bit ? We have almost 40 Habeneros, 10 Jalapeños, 4 Anaheim and a handful of Thai reds that just got ripe enough to pick...I am so looking forward to using your video to help me on my first try at a sauce :)
You will love this sauce. What you seen is what I done. They did pull a vacuum on the bottles as they cooled, and I did prep the bottles for canning, but I still put them in the refrigerator once I was done. The sauce lasted almost a year without any difference in appearance, taste or smell. I didn't really trust leaving them unrefrigerated since I've never used bottles like that before, but next time I would have no problem just putting them away in a pantry till ready to open, and then refrigerate.
Cookin with Surfin Sapo Thanks Sapo! Wow, raw pepper is as hot as it gets brother! I can't even imagine biting into a Carolina reaper or ghost pepper raw!
What's your preferred method for sanitizing these bottles with the cork on them? I have some larger cork bottles I intend on filling up. I assume you just throw them in some boiling water?
thank you for the recipe, I used harbanero + garbanero scorpion caramel peppers and added one belt pepper. perfect combination of sweetness and spiciness ) absolutely loved it
perfecto! you should make 'al pastor' style tacos garnish with fresh onion, cilantro, simple guacamole, grilled pineapple and i´m sure your star mango-habanero sauce will be the crown, i hope you make some 'al pastor' style recipe some day, greetings!
I've been watching your videos like they are seasons on Netflix! Love your style of cooking, can't wait to try this bad boy out. Thanks for sharing your gems.
Reapers and ghosts, you are insane. I will say that roasting does really help though. I am a jerk fanatic, and those scotch bonnet peppers are too much for me, but when I just take the outside (no seeds or white stuff), and roast it with oil, then I can use it and just get moderate heat (like a jalapeno). I even do roasted red jalapenos with cheese (my own popper) that is quite good. That said, your sauce scares me, but the methodology is solid.
karm42yn The 3 full bottles are completely sealed and "canned" like you would do preserves or anything else, so the self life should be a few years, but once opened, yes, put it into the refrigerator. I would say you should be ok for around 6 months in the refrigerator after opening the seal on these. Mine will be gone way before that, because I'll be using it in recipes mainly.
Great great video my man. I’m in the middle of finishing of my first batch of hot sauce but it still needs cooked and bottled. I came online to see how others do it. I found some nice tabasco bottles just in time for Christmas giving. My second batch later today will be fermented with basically the same recipe except vinegars. Wish me luck! 👨🏼🍳
The sauce looks great, but I'm a wuss...I can not handle that kinda heat. (great fire breathing edit) I need something a lot less fiery, so I can still taste the food it goes on. Maybe more lower burning peppers instead of the ones you used. I love the looks of the sauce and I'm sure the fruit and honey added a great taste to it. Another great video, ty
Michael Guzzello Thanks, I appreciate it. You can always tame down these extreme hot sauces by using them in another sauce , aioli, condiment, etc. Thanks so much for watching :)
Mr. Jones another job well done.that is some kick ass sauce.I liked the special effects in yor vid as well.I think that sauce would work out very well as a marinade on some chicken and grilled chicken.as you mentioned, as an aioli sauce
Didn't see a recipe in the description. In case you are searching for the recipe too:
.5 onion
5 cloves of garlic
8 habaneros
3 reaper peppers
4 ghost peppers
Char them/smoke them
Place in food processor
.75 cup of white vinegar
Kosher salt
Cracked black pepper
Food processor first item
2 fresh mangos
.75 cup fresh pineapple juice
Food processor second time
2 limes
Kosher salt
Cracked black pepper
3 tablespoons of honey
Food processor again
Strain to remove big particles
Use spatula to work through strainer
Add more pineapple juice before reducing
1.25 cups of pineapple juice
Reduce down so not too thick and not too thin
Put into bottle
Thanks for the recipe all written out! Can I ask one thing? Can you provide a ROUGH guesstimate on salt and pepper to add? I know he said salt and pepper to taste, but to me that means if the MINIMAL amount of salt and pepper provided for the recipe isn't enough, you can add more later. Of course Rus did NOT provided a minimum amount of salt or pepper. Left me guessing? 1/2Tbsp of each? 1Tbsp of each? Any help would be much appreciated. Thx
@@rgeorge9260 I did a table spoon of each. Came out delicious. Results may vary. Good luck!
Thanks, Jonathan! I appreciate the reply!!! I'll give this a try!
Thank you 🙏💕
@@JonathanThompson1320 aq
Great color in that sauce, but I think I'm gonna stay away from that stuff. I just can't handle the heat like I used to. Great looking recipe though Rus!!! Cheers brother!!
T-ROY COOKS Thanks Troy! It really isn't that bad. The Bone Reaper is hotter, but what is hot as hell is the left over peppers that I dehydrated and turned into crushed hot pepper! Brother that stuff is screaming hot! Cheers Troy :)
Made this once before and making it again today. Its really really good. Mango balances the chilli. You Americans sure know hot sauce and BBQ. Cheers from England.
I made a very similar sauce but used dark spiced rum instead of pineapple juice. Was a big hit. Grow my own ghosts, reapers and scorpions so I git the heat. Also add garlic and onions. Use coconut sugar instead of honey and did and key lime juice. Like seeing how you balance sweet, sour and salty. Sign of a good cook!
I made this sauce today, but I added 2 paprikas. It is absolutely amazing. Thanks for the recipe!
Making this sauce again for the third time ever this week, going to roast then smoke the peppers for a little extra smokiness. I'll keep you posted on the results! thanks again!
For those wondering, I made some last year and still have one bottle left and its still good, but gets hotter with age!
Keep you posted. Its be been three years are you still aging it?
A coworker and I made this sauce following your recipe exactly but we kept the seeds in it. CANNOT THANK YOU ENOUGH!! This sauce is amazing so sweet, smokey, and best of all HOT! I grew my own habaneros and reapers this year and this recipe made it all worth it! I even bought the bottles you posted, so thanks for the link to those also! When we finished and tasted it we ran out to the store to buy more mangos and made an entire second batch!! THANK YOU THANK YOU THANK YOU
until next time, "Smokey ribs"
Wow, that is some awesome feedback, and thank you so much for letting me know! It really is a great hot sauce recipe if I do say so myself lol! You should grill or fry some chicken wings, and at the end mix 50 percent butter with 50 percent of this sauce. Now that is some good wings. Thanks again for the feedback, I sure appreciate it!
My favorite fruit combined with my favorite peppers (Habanero). This sauce is a WINNER Rus! Great job!
Ballistic BBQ Thanks Greg! Everyone that has tasted it, has really loved the flavor. Going to try it on some wings this weekend :)
Can’t beat local honey!
Dang Rus that has to be hot, better call the police and the fireman! Nice job! haha on the flame!!!
GqueBBQ It's pretty dang hot Jason, but I love it :)
I used my ghost peppers I grew for this sauce! I'm so glad I found this great recipe, even though it did damn near kill me.
Ok Rus I’m on this one ☝️ looks like fun to make with the right ventilation lol outside all day. Thanks
Much love from Philly!
Great video! Looks amazing. I don't have any reapers but have grown my own habanero, and jalapeño peppers. How do you feel about using habanero and jalapeños for this recipe? Any suggestions anyone?
looks awesome, so on a scale of 1 to 10, 1 being, not hot, and 10 being "oh my God, im surprised it didnt melt the bottle!" how would you rate it? or compare it to? im thinking it would be a great marinade just as is,..
cmandaro Thanks, I would probably rate this at high 7 maybe an 8. I love screaming hot sauce, and I'm going to do a wing recipe on my next video. :)
i'll be looking foward to it
In my humble experience, roasting the peppers makes them Hotter, unless they over look then you have a diminished heat as the capsacin breaks down. as I joke my buddy and I threw a few jalapenos on the grill while making burgers, and what we thought was going to be kindergarden hot, turned out to be insanely hot,no joke from store bought shitty Jalapenos.. anyway... great video! Love your content. And your passion for the cook.
Rus, oh Wow! That does look like a lot of heat. Like the flavors of the pineapple and mango.
Tess Cooks 4u It is Tess, but the mango and pineapple gives it a really good flavor. Thanks so much for stopping by :)
Loved the special effects at the end :) great video!
Me too!
Rus, I love how you first roasted the peppers, onions, and garlic in the skillet. That had to bring out the flavor. Add mango chunks, honey, pineapple juice, and you have a heavenly salsa with a dash of hellfire! Loved the fire shooting out of your mouth! Great camera angles and great editing! Thanks for a great recipe too!
Juanelo1946 Thanks so much John! It really worked out well, and yes a dash of hellfire for sure, lol! I had fun creating the fire and smoke effects :)
Much love and respect from Toronto Canada and Guyana, I make a very hot pepper sauce ❤🇨🇦🇬🇾
Looks so good , I’m looking for a good recipe using roasted jalapeños and mango for some sweet heat hot sauce 🌶 after watching your video today it’s got my creative juices flowing and mouth watering ! Thank you ☺️
Keep a bottle in the pantry for me guy. Aieee! Thanks for the video my friend.
Chef Bourque It's good stuff Chef Ted. I think it would be great on some seafood as well :)
Love your videos..... especially this one... I grow my own peppers.... so now u have given me an idea on how to make this sauce....
thank you
I would make temporarily peace with America just to obtain one of those bottles of goodness.
Freethinking Влади́мир
American Cooks are the best in the world.
Sooo few updates to my last comment (6 days ago). I've made 4 total batches of this now. The first batch disapeared, fast (within 2 days) at work. So I trippled up the receipt and made about 12 5oz bottles and 4 10oz bottles to give away to people. People have been asking me to buy it now. This is an awesome recipe let me tell ya.
LOL, that is GREAT! Glad to hear it Adam! It's a really good sauce for sure, and super glad to hear your having good success with it :)
I get a lot of requests to buy my sauces, too so I roughly guestimated the cost of making a batch in 5 oz. woosy bottles and figured $10 would be a place to start. It covers the cost of materials and helps pay for the garden where I go my peppers and other herbs. Not going to get rich but I make a buck or two. I can only do small batches--10 to 15 bottles at a time so I'm not getting wholesale pricing on anything. I'd like to try to commercially market a couple of my flavors but it very costly to begin. I'm enjoying it as a hobby right now.
And nobody batted an eye at the price.
Loved the fire breathing effect! Looks like a deliciously spicy sauce. Great video and recipe.
Soup Spice Everything Nice Thanks, I appreciate it :)
That sauce just has to be tremendous. I'm going to have to try it, and you can really use about any combination of peppers. I made some roasted tomatillo salsa that I dry roasted in a cast iron skillet. I never thought about making hot pepper sauce that way. Great idea, Rus!!
Lee Setzer Give it a try Lee. We all loved the flavor :)
Dang brother that sauce looks so hot 🥵 my face would melt off!! Love the roasting idea Rus!! I would probably go with 6 cups of pineapple juice after seeing that dragon fire!! Ha ha
Lol! Yeah man that was some really good sauce! Made outstanding wings mix with butter. It was dragon breath hot for sure haha 🥵🔥🤟
I made a similar version of this but based off of this one, I dont have reapers so I used dragon cayennes instead with the habenaro and ghosts. Great recipe for dipping chips in, using as a marinade, or just a sauce.
Just planted some ghost , habaneros and serrano for the 2017 season and when I have some fruit I will try this for sure.
That's some mad evil hot sauce...Great recipe Russ...Thumbs up my friend.
Ray Mack's Kitchen and Grill Thanks Ray, and I'm taking the wing challenge on my next video! I got this! LOL ;)
Straight out the bottle , you could solder leaky pipes with that flame thrower , who needs a torch , looks like a winner Rus ....!!!
bowhunter2439 Yes sir, hot stuff for sure! Good to see you on UA-cam! Been awhile brother!
I know thats spicy Hot! Brother! I know all them flavors are gonna merry real well the next few months to! Cheers!
elrabbitsbbq That it is Manuel! The flavor is already better today then what it was a few days ago when I first made it. Even though it's hot, it is mellowing at the same time flavor wise. Really good stuff :)
Rush that does look fiery! hahahah well done!! i love the colour and the bottle :D
AllasYummyFood Thanks Alla! I appreciate you stopping by and watching :)
of course :))
I just repeated ur recipe. This afternoon.
Fuggggggging good!
Post Script Edit. I used blue agave syrup instead of honey or sugars.
Hi, love your Fiery Mango Roasted Hot Pepper Sauce, I roast the peppers and onions too,one of the problems that I 've had, and maybe you can help me with is that the sauce goes off pretty quick, does yours?? Perhaps I'm not putting enough vinegar in it???
The best mango Hab hot sauce on you tube. Charring the peppers really add a pop of flavor. Super simple and it’s all you need. I added a handful of sun gold tomatoes and it added another layer of flavors.
haha this is exactly what im looking for. have too much white/orange habaneros and 7pots and i love mango. im looking forward to test your delicious recipe!
You must be on the last "pod" they sent up to the ISS.
At least that's what your camera and voice not syncing reminds me of.
Out of this world mango sauce uhmm hmm.
Mangoes in hell.
I loved this recipe I would be trying this out thanks 🙏🏿
That doesn’t have a lot of fire. My brother is cooking up a hot sauce that environmentalist thick is melting Antarctica!
That looks amazingly good. One question: does the liquid separate from the pulp over time in the bottle?
food looks awesome.i generally feel bad for vegans. what a way to go through life without a good bbq!
this is the recipe, I come back to this video every couple of years… not often enough
Skipped the first 40 seconds didn't hear him say not to make it inside could not breath I was coughing so bad my girlfriend was coughing and freaking out cause her eyes and lungs were burning lmao did not think that was going to happen still turned out good though
Help me understand this. From my point of view this level of heat added to any thing would not enhance flavor, it would only overpower it. If you ate chicken alone without anything you would be able to taste all the special seasonings that are in it that would make one chicken different from another. When you add a really hot sauce to it the heat would overpower to much that it no longer matters what chicken you are eating because all you would be able to taste is the enormous heat from the sauce. At some point the sauce is no longer complimenting the food ,it becoming the star of the show. I clicked on this video because I had a hot sauce that was this color with some road side chicken and loved it. Their sauce wasn't screaming hot, it was flavorful and really complimented the chicken. To give you an idea of the heat of the sauce I tasted, Tabasco sauce was hotter than the sauce served with the chicken.
where did you make or get your shirt? I am UA-cam partner also and how long does this stuff keep in frig?
I've been mixing mango and peach with my hot peppers. I was thinking of trying out a mango and pineapple mix but I wasn't sure if it would be good. Do you think those two work well together in a hot sauce?
Sounds like the perfect spicy and sweet combo, I could eat that on some wings any day!
BBQGuys.com I was actually thinking about doing wings this weekend, and give it a go with this mango hot sauce! I think it will be a winner for sure :)
Out of curiosity how long did you leave the onions and everything on the skillet
I don't remember exactly how long it was, but the object is to just cook them until they soften up and slightly caramelize
Yum! Thanks for sharing your recipe. BTW, if you add some lime zest to your mixture, you get another level of flavor. Be sure to add it after you filter the mixture, LOL! Oh, and please Smoky, where can I get those storage bottles?. Thanks!
Pat Salmon Thanks for the zest tip, I'll have to remember that next time. I bought these bottles at a Marshalls here in Biloxi, but they are available from amazon.com I found them on this page amzn.to/1IzcxSn
Just made bhutlah, scorpion an Carolina reaper hot sauce. Hahaha I'm not eating it.
Hey boss, whats the shelf life on this sauce? Do you recommend using a water bath canning method ?
Can this be made with just the habeneros? Got 2 chocolate plants gone crazy.
so are you looking for a minimal char, or more of a texture when you decide to pull the peppers from the grill? I would think more is better to bring the sugars together... but i have never done this b4....the taste test was fun, reminded me of my beef jerky video ! but I bet it blends over night or better over a few days.. that is a killer recipe man !!!!! cheers brother !
I Love Mango.
THANKS.
BigMeat Sunday Yes, just a little char for a roasted flavor, plus the peppers had soften up. If you roast them to long they will dry out, and that's what I did yesterday with the left over peppers. I dried them out at 200 degrees F for a few hours until they were dry. Then ran them through the processor to make a crushed pepper flakes out of them, and holy cow! Hottest dang crushed red pepper I've ever eaten, lol! Yeah I had fun with the taste test. Thought I would inject a little humor into the video ;) Thanks John, I appreciate you watching brother!
so i made this hot sauce for the first time. great recipe but i think i ruined it. i used all scorpion trinidad moruga peppers because thats what i had. its way too hot im gona add more mango pineapple and honey to sweeten it up. thanks for the good recipie tho 👍👍
Excellent got sauce Rus! That would be perfect on some eggs!
White Thunder BBQ Thanks Nate :)
Thanks for the video! I am a hot sauce junkie and will definitely try this recipe! Love the video effects as well. Cheers
love a good sauce, have all three of those peppers in my garden this year, to much rain has dampened the growth, will see how many I get, now I now what I am going to do with them
doublejbbq I hope you do give this a try. Really good flavor. I'm sitting here replying to these comments, and I keep thinking about going in the kitchen and get my fix, lol ;)
That hot sauce looks and sounds amazing! Thanks for the recipe.
It was!
Seems like it would start the fermentation process with all that sugar.
Rus, I just saw this sauce video and absolutely love it! Can’t wait to try it with onions, garlic and peppers from the garden! Thank You !
Hey Rus !!! How are ya Brother !!! Please say Hey to your Wonderful Wife and the Family from Me , Mom , and ole Sarge !!! Oh my Lord in Heaven your Fiery Mango Roasted Hot Pepper Sauce is WICKED !!! You Brought the HEAT !!! LOL ... I am Startin to Get my palate Adjusted to the Habanero they have such a Wonderful Fruity Flavor !!! Baby Steps !!! LOL ... Thank You so Very Much for Demonstrating how to Make your Awesome Hot Sauce !!! NEXT Level Yummy BIG Time !!! Excellent Video Rus ...
Fritz is Cookin Again Hey Fritz, thanks so much brother! I definitely brought the heat, lol! I crave heat like this. I know that sounds weird, but I really do have a addiction to very hot spicy anything :D
I'm glad you strained out the pulp. Good point about if heat up the pepper does it take of some heat?
I’ve been making this for years and always a knockout !
that looks like some good hot sauce. I've never had a reaper pepper.
No Hippie BBQ & Cooking It's got a great flavor Lyle, and it's super heated, lol
Whats the shelf life for this hot sauce? I made a batch and was curious what to tell people i give it to.
Whats the shelf life ? Do you have to put it in the fridge to store it? what about the PH ?
Recipe looks great. I can’t wait to try it out. I think I’ll just stick with habaneros though.
Hey Russ love the vids. After watching your work I have fired up the grill much more often.
What are your thoughts on brown sugar, whole pineapple, and a spiced rum heated in a skillet then tossed in the blender. Roasted peppers (chipotle and maybe habanero) in the pan and added as well with the garlic and onion. Thin it out with juice, honey, lime, heat to condense, then bottle.
This is what I think of all day at work 😝. Like to hear your thoughts.
Rich W Long Sounds pretty much like what I did in this video?? Glad your firing up the grill. I have one going at least a few days a week :)
I was looking for a good hot sauce recipe. I came across yours. Looks awesome. I grow hydroponic habaneros and almost have enough to make my own. I’m pretty excited about it. Can’t wait to make my own. I’m from Gulfport haha. Small world!
I think you will like this sauce! I need to make more. Makes for some great wings!
ITS THAT TIME OF YEAR AGAIN!! PEPPERS ARE RIPE AND NEED SAUCED. IM BACK FOR THIS BANGER OF A RECIPE
Looks good although you should change the ñame to pineapple hot sauce
Your recipe with fresh green hot and super hots came out AMAZING!
I started a bunch of habaneros, jalapenos, serranos, and a ghost pepper plant late in the season. Most were on the verge of ripe today. I didn't know what to do as temperatures here were tanking fast and I was out of time. My small harvest yielded two mason jars worth of awesome green goop!
THANKS!
Your welcome and thanks for the feedback! Glad it worked good for you!
Thank you because of this phenomenal video I was able to come up with my own recipe. Great content!!
Great to hear!
Great video my 11 told son and I gonna make this thank you!!
My recipe ferments the paste before adding spices and vinegar
Runs that's gotta be some hot Fiery sauce with the ingredients that are in there. Ai mean I love spicy as you know, but I'm thinking I wouldn't be able to handle that straight as is. Diluted in Mayo or sour cream, yep maybe 😬🙈
FitAnge S You called me Runs, lol! Angie, I promise you, that if you made an aioli or put it in any sauce, it would tame it down to your liking ;)
sub with chipotles if youd like less heat. great recipe
Hi Russ. How long will a sauce like this last being that it has vinegar and acidic lime juice which should help preserve it some? Love your channel. Thanks!
It will last a few years as long as it's sealed, but once you break the seal put it in the refrigerator. It should last a good 6 months are more in the refrigerator
Sauce? Holy Hot Sauce...I think that would make a great salsa!! Add some of your fresh garden variety heirloom maters, just add chips. I really enjoy your videos Russ. As the week progresses and I begin to lose hope, I always log to your site to put a smile on my face. Keep the good vib coming! From the West Coast, Greg
Gregor Miller Thanks so much for the great comment Greg! I truly appreciate it :) Hey, I think your on to something with this being a good salsa as well. Could let it simmer a little longer to thicken it up and really condense the flavors and add in the maters! Heck yeah!
I might of added water instead of more pineapple juice. Also would consider using a red onion over a white one. Not sure about the black pepper. Looks great tho! 👍🏼 I’m sure it’s a puckerbutt
I would not change a thing! You would have to taste it to understand
I grow Carolina Reapers in the UK (Wales), outdoors, it is a challenge. I can see this being a fun recipe to make this summer even if it would kill most people. I think it should probably be applied with a syringe for my taste. Great fun as always though.
jason campbell Lol about the syringe! Yeah, my wife actually got sick trying to wash the pot out. The fumes was really messing with her, but the actual sauce is pretty hot but smooth at the same time if you know what I mean. Now I've got to figure out some recipes using it ;)
Thanks, exactly what I needed to know. I had all the ingredients right except the Vinegar. I was going to use Apple Cider Vinegar instead. You could use this sauce with a clear jelly to make spicy wing sauce
I did a video after this one, using this sauce mixed with butter and it made an outstanding wing sauce.
Can I add more vinegar instead of pineapple Im allergic
So do you consider that the sauce is sealed because it's almost boiling hot when you seal the lid (like jelly)? I assume you're not sealing in a canner? This looks amazing! Thank you for all your recipes, instructions, videos, and everything else you share with us. Would like to have LOTS of this on hand - just want to make sure I'm doing it right.
Yes, just like canning in a mason jar. As it cools, it goes into a vacuum. When you break the seal, you will hear the vacuum release. You could always use mason jars as well. Thank you, I appreciate the comments
my sauce turned black :( too much fire ?
Just curious about the canning of the sauce; did you simply fill up the bottles and close them up or was there another step that was not shown to shorten the video a bit ? We have almost 40 Habeneros, 10 Jalapeños, 4 Anaheim and a handful of Thai reds that just got ripe enough to pick...I am so looking forward to using your video to help me on my first try at a sauce :)
You will love this sauce. What you seen is what I done. They did pull a vacuum on the bottles as they cooled, and I did prep the bottles for canning, but I still put them in the refrigerator once I was done. The sauce lasted almost a year without any difference in appearance, taste or smell. I didn't really trust leaving them unrefrigerated since I've never used bottles like that before, but next time I would have no problem just putting them away in a pantry till ready to open, and then refrigerate.
Some awesome killer hot sauce!!! I'm a chicken ever since I ate a scotch bonnet raw
Cookin with Surfin Sapo Thanks Sapo! Wow, raw pepper is as hot as it gets brother! I can't even imagine biting into a Carolina reaper or ghost pepper raw!
I can't either Smoky
What's your preferred method for sanitizing these bottles with the cork on them? I have some larger cork bottles I intend on filling up. I assume you just throw them in some boiling water?
Yes just boiling water
thank you for the recipe, I used harbanero + garbanero scorpion caramel peppers and added one belt pepper. perfect combination of sweetness and spiciness ) absolutely loved it
You're welcome, I really need to make another batch of this.
What do you think about smoking the habernero?
perfecto! you should make 'al pastor' style tacos garnish with fresh onion, cilantro, simple guacamole, grilled pineapple and i´m sure your star mango-habanero sauce will be the crown, i hope you make some 'al pastor' style recipe some day, greetings!
+Bernardo Arellano Dávalos Thank you and thanks for the request. I may try my hand at 'al pastor' soon. Love all the flavors you mentioned
' Everything I imagined in my head is there '
Cosmic Law
That's pretty much all I went by too
I've been watching your videos like they are seasons on Netflix! Love your style of cooking, can't wait to try this bad boy out. Thanks for sharing your gems.
+Shaun Goldsmith Hey Shaun, I really appreciate you watching my videos! Many more coming!
Reapers and ghosts, you are insane. I will say that roasting does really help though. I am a jerk fanatic, and those scotch bonnet peppers are too much for me, but when I just take the outside (no seeds or white stuff), and roast it with oil, then I can use it and just get moderate heat (like a jalapeno). I even do roasted red jalapenos with cheese (my own popper) that is quite good.
That said, your sauce scares me, but the methodology is solid.
+Garry Perkins This sauce was hot, but not as hot as you would think. My 12 year old granddaughter loves it. I've had much hotter
Sweet and spicy, just like life should be. I've got a question. For how long can you keep it before going bad and do you have to refrigerate it?
karm42yn The 3 full bottles are completely sealed and "canned" like you would do preserves or anything else, so the self life should be a few years, but once opened, yes, put it into the refrigerator. I would say you should be ok for around 6 months in the refrigerator after opening the seal on these. Mine will be gone way before that, because I'll be using it in recipes mainly.
Great great video my man. I’m in the middle of finishing of my first batch of hot sauce but it still needs cooked and bottled. I came online to see how others do it. I found some nice tabasco bottles just in time for Christmas giving. My second batch later today will be fermented with basically the same recipe except vinegars. Wish me luck! 👨🏼🍳
Wonderful
I'm willing to bet that if you made this into a fermented sauce this would have gotten much hotter.
Probably
The sauce looks great, but I'm a wuss...I can not handle that kinda heat. (great fire breathing edit) I need something a lot less fiery, so I can still taste the food it goes on. Maybe more lower burning peppers instead of the ones you used. I love the looks of the sauce and I'm sure the fruit and honey added a great taste to it. Another great video, ty
Michael Guzzello Thanks, I appreciate it. You can always tame down these extreme hot sauces by using them in another sauce , aioli, condiment, etc. Thanks so much for watching :)
About how long will it last before going bad??
Mr. Jones another job well done.that is some kick ass sauce.I liked the special effects in yor vid as well.I think that sauce would work out very well as a marinade on some chicken and grilled chicken.as you mentioned, as an aioli sauce
Cris Workizer Thank Cris! It was fun playing around with the effects. Thought I would inject a little humor ;)