theyre called Woozie bottles cuz of the Wooster sauce (english slang for worcestershire sauce ) that was contained for a history in that type of bottles
I was gonna say maybe their original use was for liquor and drinking the whole thing would make you woozie? I'm sure the pepper sauce could do just about the same xD
I just made a half-batch if this recipe tonight that filled 5 woozie bottles. I used 12 orange habaneros, 12 Bahamian goats, and 5 red bhut jolokia peppers. I added a whole head of roasted garlic, and equally blended sweet onions with shallots. I did add a pinch of salt for my personal preference. The sauce turned out amazing with a perfect blend of sweetness and tanginess. Thank you for sharing this recipe and offering a wonderfully thorough video of the process.
Hi! We just add enough water to soften up the carrots while they cook. Just a splash really. It cooks out. As long as you sterilize the bottles, it lasts for years.
It keeps indefinitely unopened, but I refrigerate after opening. I don't know if it's necessary, but I do it to be safe. I once tried some of our sauce that had been in our neighbor's refrigerator for 8 years, and it was still good.
Great video. I grow Carolina Reapers and am about three weeks from harvest. I'll make my hot sauce then. Thanks for the tip about the bottles from Amazon. Labels too. Keep up the great work. One question, do you de-seed/vein the peppers or keep them intact for the heat?
I got 2 questions. First, can I freeze my peppers just before I blend them and continue with the rest of the steps you featured? And 2, how long did you cook the blended peppers before you added the other ingredients, and how lmuch longer did you cook it after you added the other ingredients?
Hi Bruce! The peppers shouldn't frozen during any step of the process. We sometimes use frozen peppers, but they are completely thawed before we begin. We don't cook the blended pepper before we add the other ingredients, and we don't really cook it after we add the other ingredients. We only simmer it on low heat for about 10 min. Hope that helps!
We don't actually boil the sauce. After we blend in the peppers, we only simmer it for a few minutes to blend the flavors. There are many kinds of hot sauce. Watch our videos for 7 Pot Paste and Red Velvet Paste. These involve no cooking at all. Thanks for watching!
We've made this recipe at least once every year since 2007. And it's based on Marie Sharp's original hot sauce which she has been commercially producing for decades. So yes, it's a tested recipe. 😀🌶🔥
I have no clue I am just sharing, When I do my sauces I just blanch off onions, garlic, vegetables & peppers until translucent, Vegetables vary I am a mad scientist. Then puree it all in the bullet of course the sterilized bottles to receive. Might have to give this a shot do not know if there would be a difference. Be interesting to find out. As far as hot sauce on a favorite food. I generally do my Lime/Lemon on fish, I find those are best there, As for everything else, Well what sauce do I got on hand heheheheheh
I just did this with yellow brain strains, used gloves the whole time (spilled a bit and what not) and my hands burn like the time I grabbed a steel rod I had just finished welding... I´m freightened to go to the bathroom. Awesome flavor, tho... thumbs up!
Rub about 1 tbsp of olive oil all over your hands. Wait a about 5 mins and just use soap and water to wash everything off. About 5 mins later your hands will feel normal. Presto!
Looks amazing friend! I'm planning on making my first batch of hot sauce from my garden this year so I'm doing a bit of research. Looks like you've got it figured out!
Love this video. None like it on UA-cam. I just have a question tho, do you just screw on the woozie lid? And if so, how doesn’t stay air tight and last on the shelf if you don’t books the bottles in a canning process? I have always wondered this because I would love to make my sauce and put it in bottles like you!
Thanks! It keeps because of the pH factor of the peppers and vinegar. I've never had it go bad stored unopened at room temperature. Of course, I keep it refrigerated after opening.
7 Pot Club thank you so much for answering. I was figuring the ph would be high. I’ve never had a sauce go mildly before opened or jarred. I will def try picking up so bottle for a little batch. Glad you channel popped up in my feed. Good to see another fellow UA-camr into peppers. Subbed!
Sounds like hell he heee I freeze every thing. stores well and so fresh tasting . I even freeze Cilantro YUM> Now i always have fresh CILANTRO I bet that hot sauce is good tho> I've been making Jalapeno powder! I sprinkle it on every thing just like you would cayenne powder Jalapeno powder is excellent on patty sausage, eggs and things I LOVE JALAPENO'S fresh chopped up jalapeno's on hamburgers YUMMY every thing YUM
Hi Rob I finally tried your Belizean sauce halving you ingredients I used 12 Choc Buhts and 12 Pink Tigers. It’s delicious and surprisingly hot 🔥, cheers, Aussie Pete.
I made this last year and pressure canned in small mason jars. Does yours with the shrink wrap becomes shelf stable? We can now buy marie sharpes here in Ontario in grocery store. I do buy it but love your recipe as wel...❤
I'm answering this in late September of 2021 I had the same problem last year where the white vinegar separated from the solids such as the bell pepper and garlic this year I've been using mangoes and it seems to keep everything mixed together pretty well and doesn't separate hope this helps . 😊
I'm looking at all the peppers used and I'm wondering if you can remove paint with that concoction? Ok here's a question, say you have peppers with all different levels of capsicum, do you add up the capsicum from each individual pepper? So if you ate five reapers you could say that you had a total of eleven million scoville? Is that the heat you should be feeling?
The Scoville scale measures heat level. Peppers don't contain a certain number of Scovilles. Kind of like a AA battery. It's rated at 1.5V, but it doesn't contain volts. Maybe a bad analogy, but hopefully you're getting my drift. :)
We love you, Marie Sharp! Thanks for watching our video. Our homemade sauce is a tribute to your incredible recipe. Let us know if you'd even like to be a sponsor on our channel.
Wow great video! One big question, how do you sterilize the bottle lids? Or is just sterilizing the bottle itself sufficient enough? Thank you for any info!
Thanks for your comment! Just for friends and family as of today. Next year, who knows? We'll definitely post a video when/if we start selling our hot sauces and hot pastes!
I'm a sucker for pain so I did 22 California Reapers grown in Kerikeri, New Zealand, and adjusted the measurements of everything else to make about 450ml of a very hot sauce. Really nice apple and lime flavor beneath the heat :)
Hi, I made some hot sauce from habanero peppers. But why did the plastic cover pop off when I removed the cap? I have left pepper sauce out the fridge before and this never happened.
Hi Judith. It's really hard to know without more info. Two guesses: pH level was too high and fermentation was happening in the bottle, or bottle was not properly sealed.
Thank you very much for the recipe. Few years ago I went to Belize and met Mrs. Sharp when we visited her plant. She was very gracious and spent some time with us as we tour the small plant. Unfortunately at the time they were processing jam. We did not see the famous habanero sauce in action. We did end up buying 3 dozen of her tasty bottles. I tried your recipe and it taste very good. My question is, mines was yellow and hers was red. Could you tell me how hers ended up been red?
@@7PotClub Thank you very much .I will email you and use Google translate I am from the Netherlands so English is not my native language.My grammar is terrible 🤣🤦🏽♀️ I wil email you soon 🌶🔥❣
Hi Justin. Have to be honest with you. We've never gone by weight. We sometimes use fresh peppers, and other times frozen, and I'm pretty sure they don't weigh the same. We just kind of eyeball it. I normally think in terms of 4 to 6 peppers per bottle of sauce. But we will weigh them in the future and report back. But for us it's really more of an art than a science. 🌶😀
Carrots add a sweetness and flavor that really plays off the heat of the peppers. Marie Sharp's Original Habanero Sauce is the inspiration for our sauce, except I use hotter peppers. www.mariesharps.bz/portfolio-item/original-hot/
Forgot to add that carrots are one of many ingredients you can add to give the sauce the right consistency instead of using something like Xanthan gum. Papaya and mustard are also often used in Caribbean sauces. Carrots have a bland flavor that doesn't fight with the peppers. Hope that's not TMI.
So I used your recipe in this video and made something similar. One thing I always struggle with is the sauce consistency. It always seems like mine is of a minced runny salsa, and not a true puree like liquidity sauce. Would that be because I only use a Cuisinart food processor? Do I need to go out and get a good blender for this to turn out more like a sauce? Either way, it's a very delicious and spicy recipe. Thanks a bunch!
I grew some peppers and froze them. So glad I could find a way to use them and even happier to find a local Minnesotan doing this too! Subscribed! Would love to stop by and see the garden.....after quarantine. lol
Thanks Rob for this wonderful recipe 😋 Questions about preservation; at the end, do you need to plunge the filled bottle in boiling water? Also, do you keep on shelf or in fridge? Thanks again!!
Hi Benoit! The pH should be low enough that you do not need to process the bottles in boiling water. I now use an inexpensive pH meter just to be sure, but it's always been in the safe zone. I keep on shelf until use. After opening, I refrigerate.
Hi Rob, if I really wanted to get this sauce really smooth could it be processed in a Nutribullet Pro food extractor once it was down to refrigerator temperature?
@@7PotClub thanks very much 👍🏽 nice design and cool recipe. I make my own hot sauces and chilli jams with chillies from the garden too. Have thought about making labels so I'll take a look at this. Cheers 👍🏽
Thanks for asking! The complete recipe is in the video description. Let me know if you don't know how to find that. It's the same for all UA-cam videos.
This has been on my list to make for a while and hubby and I finally got around to it. It is delicious! A perfect way to use our plethora of hydroponic habaneros. Two thumbs up from us!!! In return for such a great recipe I'll share one of our favs - Mayan lime sauce: 1 cup fresh lime juice, 8-10 habaneros sliced in rings tip to stem (should look like flowers), 2 pinches of course salt. Best when left to sit overnight. If we use the peppers before the juice is gone we mix it 50/50 with tequila shots. ;)
I definitely will give it a try.. didn’t have good luck last year with my super hot plants but I’ll use habanero, love these style cause I don’t like adding any kind of sugar to my salsas, no salt sounds interesting, thanks for sharing!!
Made my first batch today Rob... I cut recipe in half. So I need goggles an a turkey baster unfortunately I wasted a lot down the sink (super bummer). This was a trial by error I have 100+ peppers still so I try again later on in the week.. I did a variety ghost pepper an habanero mix my two favorites... (by the Way still waiting on that ghost pepper variety video,lol no pressure). The mix of peppers I got where from inferno candy Co your thoughts on them?? I got red, peach, yellow an chocolate ghost peppers.... I ate a yellow Chopped up in a salad YUM... Anyway keep them videos coming sir.... Sorry for the book.....
@@7PotClub ya I should have listen better too your advice my bad.. I order a turkey baster off Amazon.. Yes the peppers are from inferno candy Co this was my second order both orders were perfect really nice company..
I just found your channel today and am a huge pepper and hot sauce fanatic! My mission, which I have chosen to accept; watch all your videos and share with my friends and family ASAP. I appreciate and love what you are doing!! Amazing quality keep it up this is wonderful!
Oh my I’ve watch this video so many times...love the recipe... what I get from this video is the “dont cook the pepper” just blend all the flavors.. I always do it all cook or all raw but this is great option, thanks for sharing for singing and all the dedications on your videos!!!
Sorry for any confusion! I've amended the recipe to indicate that you can use any kind on vinegar you prefer -- distilled, red wine, or apple cider. We used apple cider vinegar for this batch, and I should have made that more clear. Thanks for watching!
I cooked mine and bottled them but I open one bottle for u and it was rotten already where did I go wrong??? How can I make it to stay for long time?? Help coz am making them for bness
Hello Glory! I'm so sorry that happened to you. I've been making this sauce for many years. I tried one recently that was 3 years old and it was fine, so there is something in your process that went wrong. Let's try and fix that. First off, did you sterilize the bottles and caps by boiling? Was the bottle securely sealed to keep out air? Did you use enough peppers/lime/vinegar to keep it within safe pH levels? You can get a cheap pH meter on Amazon. If the pH level is under
@@7PotClub thank you for your reply but the QN is what does it keep from rotten??? Is it the vinegar or what?? Assume am making bottles of chilli what amount of vinegar should I apply??? Someone told me to use sodium can that help??? If yes what amount should I use
Sorry, I thought I answered your question, Glory! 😀If you don't sterilize the bottles, or seal them properly, that could cause it. If your sauce is not acidic enough, that could do it. The acidic ingredients are the peppers, lime juice and vinegar. So if you sterilize and seal the bottles, and you follow my recipe exactly, you should be fine.
I don't use plastic bottles, so I can't help you there. I would Google "sterilize plastic bottles for hot sauce". I'm guessing that Starsan might be the answer. Available at brewer supply stores.
Hi there, I’ve heard several youtubers mention if you’re making a fermented hot sauce that it’s best to use at least half fresh to frozen chilli as freezing kills the lactobacillus bacteria which kicks off fermenting. What are your thoughts?
I've heard chillichump say that a few times but he's just being extra precautions. The reason for this is to ensure there's enough live lactobacillus in the mix to start the ferment (lactobacillus dies from freezing). However it takes very little and it lives on all plants so as long as you include at least some fresh produce in your ferment, you should be fine. And if you want to use all frozen you can also just inoculate with a starter culture (ie add some juice from another ferment or any other other probiotic source )
theyre called Woozie bottles cuz of the Wooster sauce (english slang for worcestershire sauce ) that was contained for a history in that type of bottles
That's an amazing insight! Don't know why I never thought of that! Will definitely mention that in our next hot sauce video.
I was gonna say maybe their original use was for liquor and drinking the whole thing would make you woozie? I'm sure the pepper sauce could do just about the same xD
Worcester, not Wooster 🙄
@@denfitzpatrick5988 he said worcester
Span Dex not slang though, that’s it’s name
You both are really a great source of inspiration, i love the way you are using the right tools to end up with a top quality produce. Well done.
Thanks Eric!
*a great sauce of...
Looks like a simple way to make sauce. You are right hot sauce on eggs is a match made in heaven. Thanks for the videos
New to this chanel and I must say that I'm very happy watching your videos they are very helpful!!
Thanks for watching!
@@7PotClub not going to be able to stop now haha love your insight !
Sounds delicious! We gotta try it.
New subscriber here! I absolutely love your channel. I have been watching and rewatching your videos. Great video! Keep up the good work!
Thanks for watching and subbing!
also possibility to glue labels with milk. Atleast if it's normal paper and absorb some of waterish thing.
I was amazed watching the video were you were eating the Carolina reaper. I near died having famous daves devil spit sauce from the grocery store.
Thanks for watching!
Habanero hot sauce makes my stomach cramp.... This guy outs 1mil+ scoville on his eggs!
If I did this with fermented ghost peppers would I have to change the pepper portion amount? Thnx in advance
I don't think so, but you can certainly reduce the amount of peppers if you'd like.
@@7PotClub Don't mind the heat so I will keep the same proportion, thnx for replying
I just made a half-batch if this recipe tonight that filled 5 woozie bottles. I used 12 orange habaneros, 12 Bahamian goats, and 5 red bhut jolokia peppers. I added a whole head of roasted garlic, and equally blended sweet onions with shallots. I did add a pinch of salt for my personal preference. The sauce turned out amazing with a perfect blend of sweetness and tanginess. Thank you for sharing this recipe and offering a wonderfully thorough video of the process.
Thanks for sharing your version of this recipe. It sounds delicious!
The thing mentioned here is "Belizean Style." I lived in Belize for few years, it's all habaneros and carrots there.
How much water did add when carrots went in? And how long of a shelf life does it have if un refrigerated after bottled and sealed? Looks amazing!
Hi! We just add enough water to soften up the carrots while they cook. Just a splash really. It cooks out. As long as you sterilize the bottles, it lasts for years.
Thank you for sharing, you didn't add any preservative so would you refrigerate?
It keeps indefinitely unopened, but I refrigerate after opening. I don't know if it's necessary, but I do it to be safe. I once tried some of our sauce that had been in our neighbor's refrigerator for 8 years, and it was still good.
Thank you so much.
Thank you for the great video! I will be trying this recipe this fall😋
I hope you enjoy it. Thanks for watching!
Great video. I grow Carolina Reapers and am about three weeks from harvest. I'll make my hot sauce then. Thanks for the tip about the bottles from Amazon. Labels too. Keep up the great work. One question, do you de-seed/vein the peppers or keep them intact for the heat?
Thanks! Hope you have a good harvest. We leave the seeds in.
Could I put this in jars and water bathe them to seal it? Just to be safe?
You could, but if you sterilize the bottles, it's not necessary. I've kept them on the shelf for years with no problem.
I got 2 questions. First, can I freeze my peppers just before I blend them and continue with the rest of the steps you featured? And 2, how long did you cook the blended peppers before you added the other ingredients, and how lmuch longer did you cook it after you added the other ingredients?
Hi Bruce! The peppers shouldn't frozen during any step of the process. We sometimes use frozen peppers, but they are completely thawed before we begin. We don't cook the blended pepper before we add the other ingredients, and we don't really cook it after we add the other ingredients. We only simmer it on low heat for about 10 min. Hope that helps!
How long do you boil the bottles and caps?
For about 5 minutes after they reach a full boil.
Dang that looks yummy! Do you sell bottles of sauce?
I don't, but I've created a collaboration sauce with Hot Heads Official, and there will be a video announcing it next week!
How do you sterilize the plastic bottle caps?
We boil them along with the bottles. You'd think they'd melt, but they don't!
im gonna make this with habanero and another batch with reaper
I like your style
Are they for sale ???
Thanks for asking! No, but there should be a similar sauce available for sale this fall in collaboration with hotheadsofficial.com.
Do I have to cook my hotsauce? What if I just want to blend it without boiling the sauce?
We don't actually boil the sauce. After we blend in the peppers, we only simmer it for a few minutes to blend the flavors. There are many kinds of hot sauce. Watch our videos for 7 Pot Paste and Red Velvet Paste. These involve no cooking at all. Thanks for watching!
7 Pot Club okay got chu! How much vinegar should I use ? Are you also adding water ? Thank you for your help!
HI Paul! 2 cups of vinegar. The entire recipe is in the video description. You add some water when cooking the carrots.
Is this a tested recipe?
We've made this recipe at least once every year since 2007. And it's based on Marie Sharp's original hot sauce which she has been commercially producing for decades. So yes, it's a tested recipe. 😀🌶🔥
Use milk instead of glue to stick the labels on
Will try that, thanks!
I made some hot sauce a yr ago and I still have 1 bottle left in the fridge.
👀👍🏻👀👌👀👍🏻👀👏
he looks like alex grey
I have no clue I am just sharing, When I do my sauces I just blanch off onions, garlic, vegetables & peppers until translucent, Vegetables vary I am a mad scientist. Then puree it all in the bullet of course the sterilized bottles to receive. Might have to give this a shot do not know if there would be a difference. Be interesting to find out. As far as hot sauce on a favorite food. I generally do my Lime/Lemon on fish, I find those are best there, As for everything else, Well what sauce do I got on hand heheheheheh
Thanks for sharing!
I didn't know about Shrink Banding that is cool Thank You.
Your welcome Essem!
"These go to eleven". That is a beautiful sauce. Hat off to you for being able to speak after eating it.
I just did this with yellow brain strains, used gloves the whole time (spilled a bit and what not) and my hands burn like the time I grabbed a steel rod I had just finished welding... I´m freightened to go to the bathroom.
Awesome flavor, tho... thumbs up!
Sounds delicious! And the danger is real. Be careful!
Rub about 1 tbsp of olive oil all over your hands. Wait a about 5 mins and just use soap and water to wash everything off. About 5 mins later your hands will feel normal. Presto!
Looks amazing friend! I'm planning on making my first batch of hot sauce from my garden this year so I'm doing a bit of research. Looks like you've got it figured out!
Love this video. None like it on UA-cam. I just have a question tho, do you just screw on the woozie lid? And if so, how doesn’t stay air tight and last on the shelf if you don’t books the bottles in a canning process? I have always wondered this because I would love to make my sauce and put it in bottles like you!
Thanks! It keeps because of the pH factor of the peppers and vinegar. I've never had it go bad stored unopened at room temperature. Of course, I keep it refrigerated after opening.
7 Pot Club thank you so much for answering. I was figuring the ph would be high. I’ve never had a sauce go mildly before opened or jarred. I will def try picking up so bottle for a little batch. Glad you channel popped up in my feed. Good to see another fellow UA-camr into peppers. Subbed!
Sounds like hell he heee I freeze every thing. stores well and so fresh tasting . I even freeze Cilantro YUM> Now i always have fresh CILANTRO I bet that hot sauce is good tho> I've been making Jalapeno powder! I sprinkle it on every thing just like you would cayenne powder Jalapeno powder is excellent on patty sausage, eggs and things I LOVE JALAPENO'S fresh chopped up jalapeno's on hamburgers YUMMY every thing YUM
Some of my favorite videos, way to go Rob! Also, brave kudos to Cat for enduring that sauce in the kitchen.
Thanks Matt! Watch for our new video coming out tomorrow. Another kitchen experiment with a fall theme!
I tread it and it was good go on whit your channel
Glad you liked it!
This looks so good! I will definitely make this once I have enough ripe peppers. I like that you don't need salt for it to taste good.
Hi Rob I finally tried your Belizean sauce halving you ingredients I used 12 Choc Buhts and 12 Pink Tigers. It’s delicious and surprisingly hot 🔥, cheers, Aussie Pete.
Glad you liked it!
Cause one will get you woozy! When full of booze that is.
Thank you BOTH... you have some helpful tips here...
✌️❤️😁
Thanks Chris! Watch for our new video coming tomorrow. More fun in the kitchen!
I made this last year and pressure canned in small mason jars. Does yours with the shrink wrap becomes shelf stable?
We can now buy marie sharpes here in Ontario in grocery store. I do buy it but love your recipe as wel...❤
Thanks for trying my recipe. Yes, it's shelf stable for several years.
Does anybody know how you prevent the sauce from separating I would appreciate it
Xanthan gum
I'm answering this in late September of 2021 I had the same problem last year where the white vinegar separated from the solids such as the bell pepper and garlic this year I've been using mangoes and it seems to keep everything mixed together pretty well and doesn't separate hope this helps . 😊
I'm looking at all the peppers used and I'm wondering if you can remove paint with that concoction?
Ok here's a question, say you have peppers with all different levels of capsicum, do you add up the capsicum from each individual pepper?
So if you ate five reapers you could say that you had a total of eleven million scoville?
Is that the heat you should be feeling?
The Scoville scale measures heat level. Peppers don't contain a certain number of Scovilles. Kind of like a AA battery. It's rated at 1.5V, but it doesn't contain volts. Maybe a bad analogy, but hopefully you're getting my drift. :)
I did try this recipe is awesome 🌶🌶🌶🌶
quick tip... since you've already have a pot of boiling water.. use that to shrink wrap the bands around your bottles.
Great idea, Jerome!
Magic Plant Farms will be happy to send you our fermented pepper mash or puree for your next video.
I looked at your website. I'm very interested! Will be in touch after the holidays.
Must try making that. Thank you for your recipe, Rob.
Rob is kinda a weirdo. But in a good way :)
Bring Belize right into your kitchen, order direct from MarieSharpsUSA.com
We love you, Marie Sharp! Thanks for watching our video. Our homemade sauce is a tribute to your incredible recipe. Let us know if you'd even like to be a sponsor on our channel.
Spinal tap is one awesome and funny movie
Wow great video! One big question, how do you sterilize the bottle lids? Or is just sterilizing the bottle itself sufficient enough? Thank you for any info!
We boil the caps along with the bottles. They are designed to handle the heat.
@@7PotClub Nice, thank you for the reply. I look forward to making some hot sauce!
This sauce looks amazing! Time to go baby my seedlings so I can make my own this fall. Thanks, Rob and Cat! ❤️
Thanks for watching!
My mouth is watering. That sauce sounds tasty. Where is it sold?
Thanks for your comment! Just for friends and family as of today. Next year, who knows? We'll definitely post a video when/if we start selling our hot sauces and hot pastes!
7 Pot Club lucky friends and family!
Tell me you left a Yelp review of this sauce. It’s what I would do.
I believe it’s called woozie bottles because it emulates an alcohol bottle.
Could be!
I make hot sauce all the time but I don't cook the peppers. Do I need to cook the peppers?
We don't actually cook the peppers in this recipe. We just simmer the combined ingredients at low heat for 10 min. to blend the flavors.
I'm a sucker for pain so I did 22 California Reapers grown in Kerikeri, New Zealand, and adjusted the measurements of everything else to make about 450ml of a very hot sauce. Really nice apple and lime flavor beneath the heat :)
Question, how much do you sell your five ounce bottles of hot sauce for ?
Thanks for asking, but I don't sell them. Just for ourselves and gifts. 😀
Hi, I made some hot sauce from habanero peppers. But why did the plastic cover pop off when I removed the cap? I have left pepper sauce out the fridge before and this never happened.
Hi Judith. It's really hard to know without more info. Two guesses: pH level was too high and fermentation was happening in the bottle, or bottle was not properly sealed.
@@7PotClub thank you. Tested ph and was at 4, so maybe fermentation. Will listen on how to properly ferment. Yuour Reply is much appreciated.
Thank you very much for the recipe. Few years ago I went to Belize and met Mrs. Sharp when we visited her plant. She was very gracious and spent some time with us as we tour the small plant. Unfortunately at the time they were processing jam. We did not see the famous habanero sauce in action. We did end up buying 3 dozen of her tasty bottles. I tried your recipe and it taste very good. My question is, mines was yellow and hers was red. Could you tell me how hers ended up been red?
I would love to meet Marie Sharp someday! The color of the sauce varies according to the color of the peppers. I think she uses red habaneros.
@@7PotClub thanks for the quick response. I will try red habanero next time.
Marie Sharp’s is available nationwide: MarieSharpsUSA.com
Thanks for the info. We order from MarieSharpsUSA regularly.
@@babugaya1166 use code “IloveMarie“ for 15% off your next order! Thank you for your continued support.
Dear 7 pot club can I ask you some advise ?
Greetings from Rotterdam
Sure! Ask it here, or email me rob@7pot.club
@@7PotClub
Thank you very much .I will email you and use Google translate I am from the Netherlands so English is not my native language.My grammar is terrible 🤣🤦🏽♀️
I wil email you soon 🌶🔥❣
That onions didn't look like diced, looked like pureed!
All the ingredients get pureed during the process
I made some hot sauce like this using ghost peppers, and naga jolokia sauce... It looks really orange just like yours lol
Where do you store hot sauce after they are make?
As long as it's shelf stable, we just store in a cool, dark place, usually the basement.
Thanks
Excellent tutorial Rob, look forward to seeing new recipes
Thanks Donovan!
What is the weight of the peppers in ounces? I'm wanting to make a sauce using serranos I've grown.
Hi Justin. Have to be honest with you. We've never gone by weight. We sometimes use fresh peppers, and other times frozen, and I'm pretty sure they don't weigh the same. We just kind of eyeball it. I normally think in terms of 4 to 6 peppers per bottle of sauce. But we will weigh them in the future and report back. But for us it's really more of an art than a science. 🌶😀
7 Pot Club Thanks. This is my first season growing peppers and I had more than I knew what to do with. I enjoyed the video.
Another really good video, totally gonna try this as i just got my first pepper plants
Do we need only to refrigerate to preserve it?
If you bottle it properly, it is shelf stable until you open it. After opening, it keeps in the fridge for years.
Wooooooooow!
Rob do you guys sell you eleven sauce?? Id buy some!
Thanks for asking! Not for sale yet, but we may have a similar sauce available for purchase this fall. 🤞
Quantity of ingredients please, looks deliolcious
Hello! The complete recipe, including quantities, is in the video description.
@@7PotClub Thank you, got it
Where did you get the excellent hot sauce bottles ?
Hi crelama. They're called woozy bottles, and I get them from Amazon. Here's a link: amzn.to/2pw4rp5
it s impossible to get this kind of bottle in Europe, Damn!
Where are you in Europe? I see they have them on Amazon.de
rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F271003140834
What do carrots contribute to a hot sauce?
Carrots add a sweetness and flavor that really plays off the heat of the peppers. Marie Sharp's Original Habanero Sauce is the inspiration for our sauce, except I use hotter peppers. www.mariesharps.bz/portfolio-item/original-hot/
Forgot to add that carrots are one of many ingredients you can add to give the sauce the right consistency instead of using something like Xanthan gum. Papaya and mustard are also often used in Caribbean sauces. Carrots have a bland flavor that doesn't fight with the peppers. Hope that's not TMI.
Okay, that makes perfect sense.
How much vinegar do you use for 1 or 2 bottle batch?
I guess about an ounce or ounce and a half per 5 oz. bottle
@@7PotClub thank you!!
So I used your recipe in this video and made something similar. One thing I always struggle with is the sauce consistency. It always seems like mine is of a minced runny salsa, and not a true puree like liquidity sauce. Would that be because I only use a Cuisinart food processor? Do I need to go out and get a good blender for this to turn out more like a sauce? Either way, it's a very delicious and spicy recipe. Thanks a bunch!
Hi Ryan! Yes, I think a blender helps. I don't think it has to be an expensive one.
thank you great recipe
Thanks for watching!
I grew some peppers and froze them. So glad I could find a way to use them and even happier to find a local Minnesotan doing this too! Subscribed! Would love to stop by and see the garden.....after quarantine. lol
Sounds good. Thanks for watching and subscribing! If we can still hold it, we're selling some pepper plants at our neighborhood plant sale on May 16.
Thanks Rob for this wonderful recipe 😋 Questions about preservation; at the end, do you need to plunge the filled bottle in boiling water? Also, do you keep on shelf or in fridge? Thanks again!!
Hi Benoit! The pH should be low enough that you do not need to process the bottles in boiling water. I now use an inexpensive pH meter just to be sure, but it's always been in the safe zone. I keep on shelf until use. After opening, I refrigerate.
looks good Rob! wish I had some for my eggs this morning
Hi Rob, if I really wanted to get this sauce really smooth could it be processed in a Nutribullet Pro food extractor once it was down to refrigerator temperature?
Yes, I'm sure you could do that!
What did you use to design the labels please?
Hi Nick! We use Adobe Illustrator software.
@@7PotClub thanks very much 👍🏽 nice design and cool recipe. I make my own hot sauces and chilli jams with chillies from the garden too. Have thought about making labels so I'll take a look at this. Cheers 👍🏽
cant find the recipe
Thanks for asking! The complete recipe is in the video description. Let me know if you don't know how to find that. It's the same for all UA-cam videos.
Too make half that amount do I cut ingredients in half? How long does sauce need to cool before bottling?
Thanks
Hi William! Yes, just cut the ingredients in half. You can bottle immediately after simmering. No need to wait for cooling.
This has been on my list to make for a while and hubby and I finally got around to it. It is delicious! A perfect way to use our plethora of hydroponic habaneros. Two thumbs up from us!!! In return for such a great recipe I'll share one of our favs - Mayan lime sauce: 1 cup fresh lime juice, 8-10 habaneros sliced in rings tip to stem (should look like flowers), 2 pinches of course salt. Best when left to sit overnight. If we use the peppers before the juice is gone we mix it 50/50 with tequila shots. ;)
Thanks River! The Mayan lime sauce sounds delicious. We will definitely try it!
I definitely will give it a try.. didn’t have good luck last year with my super hot plants but I’ll use habanero, love these style cause I don’t like adding any kind of sugar to my salsas, no salt sounds interesting, thanks for sharing!!
This sauce recipe works great with habaneros, Sam! Thanks for watching!
Made my first batch today Rob... I cut recipe in half. So I need goggles an a turkey baster unfortunately I wasted a lot down the sink (super bummer). This was a trial by error I have 100+ peppers still so I try again later on in the week..
I did a variety ghost pepper an habanero mix my two favorites... (by the Way still waiting on that ghost pepper variety video,lol no pressure).
The mix of peppers I got where from inferno candy Co your thoughts on them??
I got red, peach, yellow an chocolate ghost peppers.... I ate a yellow Chopped up in a salad YUM...
Anyway keep them videos coming sir.... Sorry for the book.....
Hi William! Sorry you lost a lot of your batch. I'm not familiar with Inferno Candy. Did you get fresh peppers from them?
@@7PotClub ya I should have listen better too your advice my bad.. I order a turkey baster off Amazon..
Yes the peppers are from inferno candy Co this was my second order both orders were perfect really nice company..
Typical smh
Not sure what generated that response, but thanks for watching! 😀
I just found your channel today and am a huge pepper and hot sauce fanatic! My mission, which I have chosen to accept; watch all your videos and share with my friends and family ASAP. I appreciate and love what you are doing!! Amazing quality keep it up this is wonderful!
Thanks so much Ben! Glad you like our channel! 🌶😀
Oh my I’ve watch this video so many times...love the recipe... what I get from this video is the “dont cook the pepper” just blend all the flavors.. I always do it all cook or all raw but this is great option, thanks for sharing for singing and all the dedications on your videos!!!
Thanks Sam!
i went ahead and put the glue in the sauce.. should be fine
Sticks to your ribs 😀But doesn't help keep the label on the bottle if the glue is inside the bottle
Apple Cider Vinegar is in the ingredients list but not the video or directions.
Sorry for any confusion! I've amended the recipe to indicate that you can use any kind on vinegar you prefer -- distilled, red wine, or apple cider. We used apple cider vinegar for this batch, and I should have made that more clear. Thanks for watching!
I cooked mine and bottled them but I open one bottle for u and it was rotten already where did I go wrong??? How can I make it to stay for long time?? Help coz am making them for bness
Hello Glory! I'm so sorry that happened to you. I've been making this sauce for many years. I tried one recently that was 3 years old and it was fine, so there is something in your process that went wrong. Let's try and fix that. First off, did you sterilize the bottles and caps by boiling? Was the bottle securely sealed to keep out air? Did you use enough peppers/lime/vinegar to keep it within safe pH levels? You can get a cheap pH meter on Amazon. If the pH level is under
@@7PotClub thank you for your reply but the QN is what does it keep from rotten??? Is it the vinegar or what?? Assume am making bottles of chilli what amount of vinegar should I apply??? Someone told me to use sodium can that help??? If yes what amount should I use
Sorry, I thought I answered your question, Glory! 😀If you don't sterilize the bottles, or seal them properly, that could cause it. If your sauce is not acidic enough, that could do it. The acidic ingredients are the peppers, lime juice and vinegar. So if you sterilize and seal the bottles, and you follow my recipe exactly, you should be fine.
The problem is my bottles are plastics so am afraid to boil them they might shrink
I don't use plastic bottles, so I can't help you there. I would Google "sterilize plastic bottles for hot sauce". I'm guessing that Starsan might be the answer. Available at brewer supply stores.
Hi there,
I’ve heard several youtubers mention if you’re making a fermented hot sauce that it’s best to use at least half fresh to frozen chilli as freezing kills the lactobacillus bacteria which kicks off fermenting. What are your thoughts?
I've heard chillichump say that a few times but he's just being extra precautions. The reason for this is to ensure there's enough live lactobacillus in the mix to start the ferment (lactobacillus dies from freezing). However it takes very little and it lives on all plants so as long as you include at least some fresh produce in your ferment, you should be fine. And if you want to use all frozen you can also just inoculate with a starter culture (ie add some juice from another ferment or any other other probiotic source )
unless i missed a step, this recipe does not go the fermenting route.
The fumes must be overpowering, because she is wearing a mask.
Oh yes. The fumes are deadly. Think pepper spray!
If you were going to put salt in the recipe, how much?
I would try 1/2 teaspoon.
I'm gonna make this later this week. I wonder if it would spoil if i just put the sauce into squeeze bottles.
Hi Kief! Whenever I've used plastic bottles, I've kept the sauce refrigerated just in case. I don't know how shelf stable plastic bottles are.
@@7PotClub thanks will def do that. Thinking doing some in bigger plastic squeeze bottles and some in woozies
Normally I put fresh on eggs but I might try this
Only thing I like better on eggs is the 7 Pot Paste we make.