How To Craft Your Own Hot Sauce Recipe - Pepper Geek
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- Опубліковано 8 чер 2024
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►► peppergeek.com/spicy-cookbook
In this video, we'll show you how to make your own hot sauce. Instead of sharing a single recipe, our goal is to help your learn how to craft your own, unique hot sauce from scratch!
Learn exactly how we break down the process, choose ingredients, cook them, and bring them together in a tasty homemade hot sauce. We have created several of our own sauces using this technique, and I hope you will too!
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A few recipes & videos:
Jalapeño Hot Sauce:
• Jalapeño Hot Sauce Rec...
Habanero Hot Sauce:
• Simple Habanero Hot Sa...
Pineapple Habanero Hot Sauce:
• Pineapple Habanero Hot...
Fermenting Peppers:
• Let's Ferment Peppers!...
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Products (affiliate links):
HIGH-POWERED BLENDER:
amzn.to/3EPFzj9
HOT SAUCE BOTTLES:
amzn.to/3RsucFr
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Timestamps:
0:00 Intro
0:56 Tips for sauce making
2:12 3 Main components of sauce making
7:06 Making a new hot sauce!
9:22 Cooking the peppers
10:22 Toasting and measuring the spices
12:16 Liquid ingredients
13:40 Blending and tasting the sauce
16:09 Other hot sauces we have made
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Thanks for watching Pepper Geek!
#hotsauce #spicy #recipe - Навчання та стиль
I have spent HOURS watching various hot-sauce related videos and this is by far the most informative and inspiring one I've seen.
Thank you I’m glad you enjoyed the video :)
Same, and same. Solid tips, to the point, and the sauce made has me salivating. Good luck to anyone out there makin sauces!
Heres mine, everyone at work loves it and can't wait for me ro make it every year. This one is sweet but we put it on everything. 3 cloves of garil diced, half of a large yellow onion diced, 2 cups of buena mulata peppers cut, 3/4 cup apple cider vinegar, 2 Tbl spoons of hemilain salt, 1 Tbl spoon of mixed pepper corn, 3 peaches cut up, with 1/4 peach necter. Put it all in a pot, bring to a boil, let simmer for 15 - 20 min, let cool then put into a blender until smooth. Then bottle.
I love peaches in hot sauce! My favorite fruit.
How about the preservation of the sauce? In the fridge? Several weeks? Thanks!
@@RetourBoise it can last 6mos in the fridge, if you dont use it all first.
@@justtyngascon6789 Thx for the answer! Once opened, I guess preservation's time will drop quite a lot?
@@RetourBoise nope
Geeky spicy Sunday!
You guys make my drab, machine shop Sunday mornings fun and exciting!
Thanks for being you, guys!
My go-to Picante Sauce emulates the hot sauce from my favourite Tex-Mex restaurant in Texas. It consists of tomatoes, jalapeños, bell peppers, white onions, white vinegar, and cumin powder. I grew all the vegetables for this recipe this year except the jalapeños. To my gobsmacking surprise, I found jalapeños one week in the grocery near my home in central France. I bought every jalapeño available, and I made almost three dozen pints of sauce which I processed in a hot water bath for preservation. This amount should last me a year -- hope springs eternal, according to Alexander Pope -- despite that I've often eaten a whole pint with tortilla chips in a single sitting. If I do run out, however, I still have chipotles in adobo sauce I canned last year to make my second favourite, a chipotle, dried New Mexico pepper, onion, spices, and tomato concoction I discovered in Santa Fe.
Sounds good
This is HUGE! So many YT videos offer pedantic recipes without really adding how to take it to another, more complex, interesting level. Thanks!
I might offer that another source of inspiration is to read the ingredients of your fave commercial sauces - they offer a nice place to start for a flavor profile you like.
I've got two I'm very happy with! The first one is one I made for my sister, that she really enjoyed on raw salmon for poke bowls and stuff:
6-8 raw green Jalapeños
1 raw red habanero
10 raw green chillies
Half a plant of fresh coriander
2 cloves of Roasted garlic
Salt
Black pepper
Raw cocoa
White wine vinegar
Blended together and then cooked for a few minutes, before I strained it into a bottle. Very much a coriander and jalapeño flavour, that makes it epic on tacos and not deadly hot.
The second one is weirder - but I really enjoy it!
10 raw red habaneros
2 dl frozen cherries
Salt
Pepper
Apple cider vinegar
Same process: raw ingredients in the blender until it's been mushed together, cooked on medium heat, and strained into a bottle. This one is awesome on desserts and any meal that can handle a strong cherry taste. Awesome and strange on wings, confusingly interesting on ice cream and blended with caramel on top of pastries 🤤
I’ve tried one of your other recipes for first time and came out awesome, will def try this one.
This video is so awesome! Thanks for all the info. I just bought your Cooking Perfect Peppers eBook and can't wait to try out all these delicious recipes. Thanks again for all the entertaining content!
Nice tips, the roasting and toasting are great flavor boosts.
As the pepper season is coming to a close here in Colorado I'm preparing to make my favorite green sauce: green peppers which didn't have time to ripen, mostly scotch bonnets and jalapenos, a few tomatillos, some garlic cloves and a couple nice scallions. I remove the pepper seeds, chop everything up small enough to not trap air bubbles and ferment in a 2.5% brine for a few weeks until fermentation stops. I then drain off most of the brine, (which I later use to cure uncured bacon) put the mash in a blender and blend it up with a little white vinegar. Bon appetit!
Cool tip on chopping everything up small so it doesn’t trap air bubbles. I roughly chopped my peppers in my first fermentations and the amount of air that gets trapped is insane.
You seem to enjoy this part as much as growing the peppers. Great looking sauces, I'm going to give it a try, Thanks. The best to you and yours.
I've always wanted to make my own sauces and omg this put into perspective for me that literally anyone could do this and just have fun with it. I just got to get some jars or bottles a better blender and some ingredients and I'm on my way to finally doing something I've wanted to do since I've found my love for hot sauce.
Good job mate, I have my plants in and will now gather up some of the ingredients as I wait for them to ripen. Thanks
Congrats on getting your cookbook out there!
You can make some excellent sauces by combining many tasty things together (btw, props for the tip for following regional cuisines). But in my opinion, nothing beats simplicity, and the flavor of a pepper shines with simple recipes. After experimenting with tens of recipes and probably hundreds of ingredients, I've narrowed down my base ingredient list to:
1. peppers
2. vinegar
3. salt
4. brown sugar
5. garlic and/or one type of fruit
I go with garlic when I want to try the flavor of a new pepper, and usually stay away from spices (I may use a bit of cumin if I want a mexican-style flavor).
So excited about the cookbook! Thanks for making it so affordable!
Hope you like it!
My favourite Hot Sauce is cooked with plums, garlic, habaneros, erythritol and white wine vinegar. It's phantastic on slow cooked meat dishes or on cheese boards :p (It's also really good with pineapples or peaches, but turned out weird with kiwis or cranberries).
I love that you're encouraging to create your own recipes. Happy experimenting everyone :D
Thank You so much for this awesome video with all the information.
I made my first fermented hot sauce last year after watching your videos.
Can't wait for my own first harvest next year and making many different sauces.
Keep going and have a nice day☀️
It’s our pleasure! Glad you enjoy our stuff and best of luck with future sauce making
I make a similar sauce, I also use tomatillos. My favorite hot pepper to use is Aji Mango, it has a beautiful gold color and a great taste. Thanks for your great content.
This is a very good channel & informational
Great way for beginner to learn up to advance stuff
Thank you!
This was a very helpful video I can not wait to try out the different techniques once my peppers finish growing considering I am going to be planting my own peppers in order to make hot sauce that I’m gifting to my two best friends
Love you Guys 🎉 always have. I grew some fire Habeneros this season. Sad to see the end of growing season here on Oct 1st
Just got some real Hungarian smoked paprika. Love it. I am also a fan of when adding lime juice also adding the lime zest. Ditto lemon.
I just made a simple Habanada and Kiwano(horned cucumber/jelly melon) hotsauce last night. Next time, I'll blend and strain the melon first, instead of staining them out at the end.
Yum! This looks tasty!
Thanks! It has been great on a variety of foods already. Might make a few tweaks and make it official:)
Some that I have tried: (all have onion and spices)
🔸Kiwi - Green Cayenne
With corriander (fresh), green bell pepper, lime
(3.5/5 it's hard to taste the kiwi, but the visual and overall taste is nice!)
🔸Peach, Hibiscus - Barra do Riberio
with cardamom, lemon
(5/5!! So nice! Hibiscus is only for a short time and just to give it colour)
🔸 Passion Fruit, Orange - Habanero
With yellow bell peppers, honey, lemon and peel of grapefruit
(4.5/5 a stronger passion fruit flavour would be nice)
🔸 Roasted cayenne and red pepper
With roasted onion and garlic, garam masala
(4.5/5 it got a bit too spicy. Otherwise amazing and fits several different cuisines)
And don't get scared if the warm sauce tastes very salty! It needs to cool down and sit a few hours before all tastes are "settled".
I once nearly threw a whole days work down thw drain because it was so salty. Luckily I didn't because they turned out amazing!
Thanks for sharing! Intrigued by the peach hibiscus combo. I love peaches. Did you sweeten it up further with any sugar?
@@PepperGeek Absolutely worth trying! Especially if you have a lemony/fruity/floral chili like the Riberio chili, which is very floral and fruity.
I added a small amount of sugar to round out the flavour-no more than a teaspoon for about three cups of sauce. However, I recommend adding the sugar at the end, because too much can quickly overpower the peach flavour. The amount of sugar needed can vary depending on how ripe the peaches are. Last year, I had very ripe peaches and barely needed any sugar, while this year I had to add a bit more.
The hibiscus gave the sauce a wonderful, vibrant pink colour! I initially used it because this year's peaches weren't ripe enough to provide much colour, but now it's become a fixed ingredient. 😂 Next time, I might experiment with using hibiscus tea instead of water to bring out the flavour even more. 😁
Thanks for this video, it inspired me. I went to the store and got the peppers I was missing and came up with a plan for making hot sauce tomorrow. I also now own your cookbook!
Sounds great! Hope you have good luck with the sauce making
@PepperGeek I did roasted jalapeños, garlic, carrot and onion with some raw onion and jalapeños thrown in with the spices after the initial blend. It actually turned out great! Thanks for making videos...again.
Thanks for the video! I bought the cookbook to help support the channel and look forward to trying some of the recipes! (Poppers this weekend, for sure : )
Thanks for the support I hope you enjoy the cookbook. Can’t go wrong with the poppers 😋
Yum!
Nice!
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and I leave out the garlic as it upsets me - awesome, nice one
We are only limited by our imaginations. Nice looking hot sauce.
thanks for the great vid! im the one who messaged you about the fermented brine.
With the caveat that I've never used tomato paste in hot sauce, I would guess that frying it in a little oil for a minute or two would enhance its flavor. I think this is a step in every soup/stew/sauce recipe that I've ever seen using tomato paste. (I'm not sure if the distinction would be noticeable in the context of a hot sauce, though.)
I make hot pepper sauce from our garden's hot peppers (jolokia, habanero, etc.). My sauces have fewer than 10 ingredients - one has 6 items. I don't see myself using 21 food items in case a sauce comes out ok. In case. I hoped that you would show us how to make a base sauce and then encourage us to make it unique to our needs and taste.
He did say that. Peppers and vinegar is your base sauce. Plus your choice of spices. And he gave an example of whimsically picking out a bunch of flavorings he thought would go well together. They have other videos with other sauces that only have a few ingredients if you prefer not using a lot of seasonings.
such a great video (for me). I love making my own rubs as commercial ones are so expensive. And hot sauce can be the same. This gives me the confidence to try my own concoctions. I love hot sauces, (not death sauces ) :-)
Please drop that yellow hot sauce recipe in a short or something. That colour looks really cool🤩🤩😋😋
As soon as you mentioned 'fruit'., I thought of Mango. Some mango and some spicy pepper, and a dash or 3 of lemon, might make for a great sauce for seafood.
Writing down everything is a great ide. There's been so many times I have asked someone a question about what they did or amount to of something and they couldn't remember fully.
jeez I would love to see some crazy combinations, raspberry habanero suace the most
I made my first hot sauce yesterday. It was cayennes and red jalapeños I grew this season. I was so excited. I looked online and people said fermented hot sauces hit different so I fermented it for 2 weeks. What a cool process.
So I threw in my fermented peppers, added fresh garlic, onion powder, paprika, turmeric, black pepper, a mango, honey, oregano, lime juice, apple cider vinegar and some of the brine from the fermentation. I basically looked at my spice rack and thought what would go well in a sauce. It turned out okay, really freaking hot. I’m not sure if I love the acidity and the funkiness of the fermented taste, and honestly it didn’t have the most flavour. My mango was also not the most ripe so it kinda thickened it up without adding much sweetness.
I have a jar of habaneros, cayennes and jalapeños fermenting and I’m gonna try roasting a pineapple to add into the sauce. I’ll probably keep it simple but I think having roasted flavours will be really nice. Also I put a ton of habaneros in it so I think it’s gonna be insanely spicy.
I’m having a lot of fun experimenting though. I just wish the growing season was longer so I could grow more peppers and play around with more sauces. I guess I can always buy peppers as well and keep trying though. I reckon I’ll try out some non-fermented, cooked recipes as well though like the example in this video.
Have you looked into over wintering peppers? You can grow them as perrenial and be ready super early.
Especially if you grow in pots, but there are other ways too.
I dont even consider this hot sauce.
How do you decide on the ratio of vinegar to ingredients? I saw somewhere is should be 1:2 or 1:4 for vinegar to make it stable? Just did my first attempt and realize that ratio can't be right since I ended up with 9 cups of ingredients and have about 9 cups of vinegar in there and it don't look right lol. I brought it to a boil and now it's just in my fridge, how long can I let it sit in there? I need to do an all day boil next weekend I think. Awesome channel, thanks for the tips
Im so bad about writing stuff down. 😢 thanks for another great video 🌶️🌶️❤️
I was JUST wondering how to do this!
Hope you can find some great flavors as you experiment!
I make Puerto Rican pique hot sauce it’s super simple and doesn’t require any effort or just let sit because our ancestors didn’t have refrigeration
Chilli peppers
Vinagre
Peppercorn
Garlic
Cilantro
Lime juice
A sterilized glass jar.
Coming from a Mexican perspective “crafting” was a surprising word to see as it’s something that is part of everyday life. However the best part of this tutorial is showing the purposes of the different components. Most Mexicans only use a couple different recipes. These are very different but making what tastes good to you is all that matters, especially when you are using the ingredients you grew yourself. I usually can a few jars at a time for my husband. My favorite is much more mild than his.
Tomatoes of some type
Peppers of your choice
Onion
Garlic
Cilantro
Vinegar
Bullion Powder
Have you experimented with xanthum gum ? How much and how would you add it?
Surprisingly this is my first time checking out this channel this is just what i have been looking for a am a hot sauce freak i put it on everything to some extent 😂
So my goal this year is to start making my own hot sauces and experimenting until i find my niche i have been struggling with trying to find out which blender to get they have so many to pick from and so many different options and price points that it's hard to pick just one so my question is if i am just starting out making hot sauce which blender would you recommend? I'm going for something with a smooth texture but can't afford the Vitamix and other expensive brands yet i have been thinking about Ninja or a lower cost brands can those work and get the job done?
I must have missed it...do you store this in the refrigerator or is it shelf stable?
Something I didn't catch you say is that Xanthan gum works wonders for making a sauce more "saucy" and less liquidy with chunks so to speak. But your sauce looks about the consistency mine ends up at with Xanthan gum, so maybe I mess something up along the way. I personally have a problem getting the PH below 5. I feel like I need to try roasting the peppers to get a lot of the water content out, normally I just throw it all in a pot and cook down, then cool, blend with a very small amount of Xanthan gum, bring back to a simmer and then bottle or can.
Do these need to be put in the fridge or are they shelf stable? Can they be canned if PH is acidic?
If I use older peppers with thin walls, should I use more of them?
Yet another great video for hot sauce prep! Thanks! I have a question, as you had my interest in adding some extra smoke flavor etc to the peppers. Like you, we end up with a few more peppers than we can use at end of season, so we dehydrate, freeze etc many that aren’t used fresh. I wanted to know your experience (and best ORDER) should one want to charcoal bbq some peppers to inject some smoke box flavor… would you do this and then freeze them after cooking? What about dehydrating… cook/smoke first, then toss them in the dehydrator? I can’t imagine you would want to dehydrate first as they may not take as much of the smoke flavoring. Thoughts or success on the wood chips to add the flavor… thinking mesquite, hickory or maybe cherry might be the most obvious. Thanks.
Hi - thanks! Yes I’d recommend smoking first, then dehydrating or freezing. We have an article about making chipotle powder on a gas grill, applies to a normal smoker too peppergeek.com/ground-chipotle-powder-recipe
hey geek my dude. im getting into making my own sauce. im a huge fan of "melinda's creamy ghost pepper sauce" its one of the best sauces i found for my sausage egg and cheese samchies i eat every day. do you think msg would be used to help enhance the flavors as well? i only recently picked up msg for cooking and i gotta say its a game changer but i don't see anyone using it for sauces
I'm sending this to everyone and calling The Foundation of Hot Sauce Making.
I eat hot sauce on everything, and just decided today to try to make my own. First one was a failure. I didn't add much seasonings though. This video helps a lot. Idk if you even read your comments but I got a question. I like my hot sauce thin, like red hot, or Tabasco. What would I use to get that. I tried a simple Strainer but it just doesn't do it. And I tried adding more vinegar, to get the consistency I want it ends up making the vinegar to strong
How long does this sauce keep for?
What is a general guideline for shelf life of homemade hot sauces? I have to assume it depends greatly on the ingredients, correct? Great video! Thanks for sharing!
Absolutely, we always use some vinegar or lemon juice to make it acidic, and always store in the fridge. To be super safe, you can test for ph and aim below 4.0 for longer storage
Can i use dried peppers for my hot sauce? Can I just boil them to rehydrate, or do I need to get fresh peppers
Where can I get your recipe book
I'm making my first ever hot sauce today. So I waited to watch this to pick up some helpful tips
Hope you enjoy, good luck!
Thank you
Hi do you use salted water when you make this?
Absolutely love your channel ❤️
Salt can be added or not, depends on your preference! This video was just an example of crafting a recipe, I added salt during blending
woohoo 👨🍳
Try using Nathan Myhrvold's pressure cooked carrot technique in the Modernist Cuisine's - Caramelized Carrot Soup. Unreal!
I have made both a blueberry and a strawberry hot sause using reapers as the peppers that is divine on ice cream. Its a very strange mix of icy cold from the ice cream and screaming hot from the hot sauce.
I always chicken out when making my salsa even though I use super hot peppers. I never put in enough so they all end up like mild Pace. Perhaps I should try making a hot sauce.
I have used your "Simple Habenero Hot Sauce" quite a few times now and it has worked out great. One batch of Lemon Spice Jalapeno, and one batch of Chocolate Bhutlah sauce already this year. Great channel, great recipes, great grow info
How many habaneros did you use? He recommends around 15 but I think that would be very hot.
@@JJ1-in the video he recommended 4oz once the stems are removed. I've always gone by that since I've used all different types and sizes of peppers. It is very spicy. Take the seeds out of all, or maybe just half of the peppers to tone it down.
What is the storage and expiration of a sauce like this?
Thanks for this vid, I've been into hot sauce for years but finally started to make my own. After roasting my peppers and veggies etc is there any point to simmering the sauce with the vinegar and liquids at all, or is it just a waste of time?
I would want to take it to a temperature to preserve better. If all cold then probably use in a couple of weeks.
Great video! but what if you dont like vinegar? what would you replace it with? or would you do something completely different?
Vinegar is mostly used to lower the pH to better preserve your sauces. There are different kinds of vinegars to try (apple cider, white/red wine, rice, etc.) that bring different flavor profiles, but the other main way to lower pH is by fermenting pepper and vegetables. This way you get unique flavors and long preservation times without using vinegar.
There's so many different vinegars see if. You can find one to suit your taste. If you really don't like it. Just omit it but understand it simply would preserve the sauce as well. Alternatively citric acid is also used for similar purposes but you have to go out and buy it specifically. If you don't add anything to acidify. You need to refrigerate and make sure to use it soon.
I don't like vinegary sauce, but Iusually use a little apple cider vinegar and more lemon juice to lower the pH
Do you sell a paperback of the book? PDF is not my thing when cooking. I like to have it where I can handle it and also make notes to anything I do differently.
Every Friday the 13th I do a 13 ingredient 13 day fermented Hot Sauce. This year had 1 in January and another coming up on October 13th. It’s tough to get a balanced flavor with that many ingredients, so I use a few different peppers for them.
I tired making my own a few years ago, and I had problems with it separating constantly. I used my chilis to make chili garlic oil instead.
My husband told me that they don't make a hot sauce hot enough, ever. Challenge accepted.
I used 1 lb of hot banana peppers, 1lb of Serrano peppers, 15 Thai chili peppers(all colors) and 4 habanero peppers. 2 large onions and 16 cloves of garlic.
Add all the above in a pan with 4 cups of vinegar. I did use 3 of white and 2 apple cider, 1/2 cup sugar, 3 tablespoons lemon juice and 3 teaspoons of salt.
I added all the veges to the pan with vinegar and boiled till soft, around 30 min.
Add all veges to blender, I used a vitamin, with sugar, lemon juice and salt. Blend until smooth. I then strained through fine mesh and jarred. I did can it in a water bath for 25 min. I don't eat hot things and he said, "It ain't that hot!" Did I make it mild by using so many hot peppers? Who knows.
Your heat will amplify with time because half of your heat was from a dry ingredient. The vitamix, although amazing, doesn't release all of the capcasim from the dry spices.
Sort of a different story, but along the same lines, I added too much cardamom to a batch. I kept it for a while and threw out 5 jars when I moved. I kept one jar because it was small, and I thought I could marinate chicken in it. I tried it after the move and it was delicious. In this case, the cardamom mellowed out. I expect the capsaicin to have the opposite effect.
how long does the hot sauce last for?
It will depend on how acidic you make it. I aim for a pH of 4.0 or lower and store it in the fridge for a long life (at least 3 months in most cases). If you wanted to store at room temp, you'd want it to be even lower pH and properly heated/sealed for shelf storage
Is this self stable or does it need to be refrigerated 👍
Most of our sauces we keep in the fridge just to be safe. I’m sure you can water bath can your sauces if you want to store a bunch
Tamarind .. and touch of Thai fish sauce !?
What a great video, thank you for this!!
Small note, sugar is actually considered a wet ingredient in cooking.
My hot sauce has 2 ingredients: White vinegar and fresh, ripe chili peppers. That's it - I don't even salt it. What's the secret? The peppers themselves should be outstanding in flavor.
I'm really surprised this wasn't cooked at all! I mean, you cooked the vegetables, but either simmering all ingredients together before blending or simmering the sauce after blending - really surprised at skipping that step. I'm sure "flavors marry" with this technique but it would happen in a different way with the heat of cooking all ingredients together.
Do you plan on publishing a hard copy of your pepper cookbook?
Chili, garlic, salt, tomato, and vinegar, you got your own hot sauce
Tomato in hot sauce?
That's a spicy ketchup
@@MrSBGamesAs a homecanner I get so frustrated by all the official “hot sauce” recipes containing tomatoes. They look like salsa to me.
@MrSBGames in my country, we use it
Tomatoes in hot sauce is so underrated
Yeah…this video is about crafting your own though…not just following a basic recipe like yours.
Ghost Pepper and Carolina Reaper hot sauce! (jk)
Sugar is a wet ingredient =p
Lol pizza hot sauce
I suggest doing this outside. It might save your marriage.
That sauce is WAY too busy. How can you even taste the peppers?
Sounds like you’d like our simple habanero sauce or fermented mash
HERBS not ERBS
Yes !!! Hu Hu Herbs 😂
Plantation molasses is so racist.
It's too bad you guys don't have a paperback book I don't buy ebooks Electronics go out your book is finished
So what's your go-to favourite sauce you make on the regular Calvin? Mines got to be chinense based, with white wine vinegar, mustard powder, garlic, ginger, couple of cardamom pods, salt + pepper... I've been experimenting with Soy Bean Paste too, which is used in Korean sauces, that adds a unique rich and fermented flavour to hot sauces, only needs a teaspoon or so per 500ml of sauce. It makes for a great "all rounder" chilli sauce for pretty much any meat.