Carolina Reaper Hot Sauce How To: Make your own hot sauce at home. Carolina Reaper Ghost Chili Blend
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- Опубліковано 28 вер 2024
- In this video I show you how to make a Carolina Reaper/Ghost Chili blended hot sauce at home. I also taste test the sauce and it is quite HOT! You can use the same method for other kinds of peppers as well. These were made from homegrown peppers that cam from my garden. #homegrown #hot #Carolina reaper # Ghost Chili
1:56 “Listen how sweetly my daughters talks to the dog” 😂😂😂 We only know that feeling.
So true! Thanks for watching and have a good one!!
Love it how you blow the sample on the spoon like it was actually hot made me chuckle 👍🏻
Ha! Yeah, I never caught that part before…nice work!
Love your video, my mouth was watering the whole time, I did a search on how to better preserve Carolina Reaper peppers, because my plant produced hundreds of them, more than I can eat and give away, and they started to go bad, I will make the sauce and probably picked some and dehydrate the rest, and save some seeds for next year, liked and subscribed to your channel, thanks again.
Awesome!! Thanks so much for watching, the positive feedback, and the subscription!! Also, glad to hear that you have reapers a plenty and it sounds like you have a solid plan to preserve them. I'm working on a new video that will highlight some different peppers in a unique fermenting process, I'll be interested to hear your thoughts on that as well:) On the note of pickling them, I have done some Carolina reaper pickles that were outstanding so you may want to give them a go too. Again thanks for all the positivity and have a great day!!
How many peppers you get from a single plant?
Fantastic video! I too make my own carolina reaper pepper sauce. My latest bat h is very mild and made with red bell peppers, fresno peppers and Carolinas. I also added garlic and fermented it for 30 days. The mash is mediun course and after the ferment i added 40% by weight white wine vinegar, then jarred it and sirred it once per day for 4 months. Then strained it just like you did in this video and bottled it. My friends say its some of the best hot sauce theyve ever had, probably because its free. (Freeloaders) thank you for the video, i loved it!
A friend makes a reaper-based sauce and tells me there's only 1% (or less) of reaper in his sauce, so I can't even imagine what a full-on reaper rush is like. But lowering the % of pepper in your sauce and mixing other things into it really makes it a more approachable sauce. I honestly don't understand how anyone can do what you did by tasting it almost undiluted like you did!
Yeah it’s pretty crazy for sure! The trick is to go sparingly 😂. This video and sauce was all about the insane concentration, moving forward I’ve branched out and have made more tolerable sauces 😂😂 I don’t know if you’ve had a chance to check out my channel but I did a barrel aged habanero sauce with some different peppers that turned out really well. If you’re interested in peppers and hot sauce you might like seeing that video as well. Thanks for watching and have a good one!
How can they call it "reaper-based" if it's only 1% reaper?
@@ReapingTheHarvest well presumably because reapers are the only peppers in the sauce and even at 1%, it is still impressively hot! I mean, at what point does a sauce earn it's wings? 5%? 10%? 25%? 50%? What's the tipping point for you?
@@hiroprotagonist525 I suppose if the reapers are the only pepper used then you can call it that. I'm sure it's still incredibly hot, especially for me. I was thinking you meant they used mostly other peppers with approx 1% reapers.
@@ReapingTheHarvest oh i understand now, no, it's only reapers and the rest is spices, fruit juice and vinegar and other things I don't know about. Great sauce, works on almost everything and one of the most unique flavors I''ve come across.
This was a great video to watch thank you so much. I don’t know if the other subscribers have commented on what they would do with their pulp……what I do with my pulp is dehydrate it and then turn it into powder and keep it in a mason jar. Thanks
Awesome! Thanks for watching, and your suggestion is exactly what I did with mine. It turned out great! Happy holidays!!
@@ThisThat007 The reason why I also suggested turning the pulp into powder that should eliminate the use of The microfiber cloth……correct or would you still squeeze out more of the liquid?
Well, you wouldn’t have to use the towel but it helps to get the rest of the sauce out so there’s less waste that way I suppose. But I ended up using a food dehydrator to dry out the pulp the rest of the way and then ground it down.
@@ThisThat007 The reason I would not use the towel because most of your juice is soaked into the towel and you can’t squeeze that out so that’s why I would use the strain to push as much juice as I can out then put the pulp in the dehydrator. I’m just asking because when I used to make wine or edibles I would always have to squeeze all the liquid out of the cheese cloth and the whole cheese cloth would be soaked with the good stuff. Does that make sense to you I’m just asking.
Yes! It does make sense….and you are correct as you will lose some still in the towel but I had so much of it to strain through I wasn’t super concerned…but if you were working with smaller quantities I would agree that you’d probably want to do what you did for sure :)
I had to laugh so loud when you tasted.... Priceless !!
Glad you enjoyed! Thanks for watching
I love carolina reapers and I just got some whole peppers and I'm going to try this out
Awesome! Thanks for watching and good luck on the sauce!!
On a whim, I planted a ton of reapers, habaneros and ghost peppers this year. I made homemade raised-garden soil--mostly mushroom compost. We've had a ton of rain in Southern Tennessee and therefore I have a ton of peppers. Just trying to figure out what to do with them lol. I've made fermented hot sauce over the last few years but never anything as dangerous as this lol.
Ha! Glad to hear you’re thinking about giving it a go, you won’t regret it! It does make a mighty hot sauce but, if used in moderation, it does turn out to be quite tasty. Good luck and thanks for watching!!
@@ThisThat007 Thanks--it's funny I planted 3 reaper plants and last night picked a total of 3 red reapers lol. There are a few that are green but I think I will take the 3 and mix in some cayennes and begin fermenting today.
Not a bad combination in my opinion! Let me know how it goes.
This was great. I've made hot sauce before but it seems to always be too chunky. I didn't even think about using a cheese cloth or anything like that. May have to do it tomorrow now. I have an almighty amount of Trinidad Scorpions so this would work great.
Hello from Australia, by the way!
Glad you enjoyed it and thanks for watching!! Australia is on my bucket list...such a cool place! I’ve had the scorpion pepper before....very hot! Happy sauce making:)
Those peppers hurt
So much pain!!
Nice
Love the screen name 😭
Greetings from Brazil, great video... A good idea of what to do with the dried pulp also would be to put it in bottles with extra virgin olive oil and let it sit for about 2 weeks before you use it... I do this with other type of peppers we have down here in Brazil and it tastes good..
Hi and thanks for watching!! I had never thought of the olive oil idea, what a great way to use the pulp, I'll definitely be giving that a go. Glad you enjoyed and it's so cool to have someone from Brazil watching the video....Take care!
2 weeks weeks? that may be too long... the sauce is already processed.. i wouldn't go more than a week before serving..
@@ThisThat007 I know that putting raw garlic cloves into Olive Oil can be dangerous due to botulism so you might want to research using that pulp in OO. Without any acidity things can go wrong.
You can also use it to make chili salt
Also sounds delicious!
I always find it funny don’t put it on your skin eyes nose etc but … eat it ahah
It is weird but true :)
How much salt did you add? Also, would there be anything wrong with letting ferment longer? I personally have found that ACV changes the flavor profile of the sauce as well. Thank you for this video. I'm hoping to make some stupid hot stuff this year.
Hello and thanks for watching! The short answer to your fermentation question is no it wouldn’t hurt. You just want to make sure that it’s not getting any funky yeast formation or anything like that and the acid from the vinegar pretty much eliminates that. Have a good one!
You're a brave man! I grow peppers that range from 300k SHU to this year 1.5M SHU and I make hot sauce with them. Some of the 300k peppers I'll add to salsa or chili. I don't think I'd want to try your sauce, that's out of my league! Interesting video, I have heard of fermenting but knew nothing about it, it appears to be quite simple.
Hi Tom! Thanks for watching :-) and yes, the fermentation process is pretty basic. It is cool that you grow a wide range of peppers, I try to grow a variety as well every year… Don’t be too afraid of the sauce, it is extremely hot, but worth a try. Take care!
I harvested 140lbs of Reapers this past summer.
Holy cow!! That’s awesome!
Your dog is brave coming that close lolololololol I had a friend who came near his dog with one and it ran off
Ha! He’s a pretty crazy dude that’s for sure…I’ve tricked him with some jalapeños in the past so now he knows not to trust me with anything pepper shaped….thanks for watching and have a great day!
😬 it hurts to see those plants rooted. Good job looks delicious. I would save tge paste and turn it to powder....liked and subscribed.
Awesome! Thanks so much for the like and subscribe!! I really appreciate it! I did dry out the paste and currently use it in a pepper grinder, it works quite well:) Thanks again!
Made my first batch of pineapple mango habanero sauce today. One day I'll escalate to the Carolina reapers & ghost peppers. Used what I had. Looking forward to trying this recipe!
Awesome! Sounds delicious:) Thanks for watching and have a good one!!
Yo, are you the guy that made skansk? The swedish hot sauce maker? Anyway, those flavours really mix well together
Thanks for the kind words! As to Swedish hot sauce, that was not me…sounds intriguing though. Thanks for watching and have a great day!
Bra had to hurry to dat milk 🥛 🤣
I don't know if straining with microfiber is right... it's mainly made of plastic and chemical dye. Some particles might get into the sauce. Not so yummy
Otherwise fantastic video, enjoyed watching!
Adding the vinegar before fermentation will stop it or slow it down
It slows down the process….so does having it in the fridge. You can cook it if you’d like to stop the process altogether…thanks for watching!!
Hotter than Carolina Reaper??? Please tell me more.
And also hoooooow do you reap the full bush to harvest chillies?!?!?! I am half dying for growing 1, and u smash like, all??
So yes, Pepper X is apparently the hottest untested pepper out there...I have yet to try it myself but these reapers are plenty hot for me lol! And as far as harvesting the whole bush....it’s as simple as reaching down and yanking the bush whole from the ground. I’ve found that this is by far the easiest way to pull peppers from the plant. Otherwise you’re likely kneeling over for an extended period of time and that can get tiresome quick. I’m happy to give tips on anything if you need a hand with something. Thanks for watching!!
One more sidenote, I wait till the end of the season and pull the bush. There will be some greenish peppers on it but they are still plenty hot. Hope this helps!!
@@ThisThat007 You did say a handful that are hotter... but as far as hotter... pepper X has not been tested, Ed simply says it is hotter, but he always says he eats 3 Carolina reapers a day, ever day sense he found the Carolina reaper so he does tend to lie a bit lol Is pepper X hotter then the 7pot or as Ed calls it... the Carolina reaper... maybe, but as far as we know.. nothing is hotter.
Nice! I know it’s plenty hot for me at least:) Thanks for the info and the watch, happy 4th!!
Use the pulp with Sesame oil and some extra Garlic to make a milder sauce, enjoyable for people not into really hot sauce .
Sounds like a plan!
Wow those are some big plants! Do you grow them in a greenhouse? Any tips on growing such big plants are much appreciated!
Hi! I do not use a greenhouse for my peppers. Some tips would be to give them space from other plants and keep it well weeded. Weeds are one of the biggest competitors to plant growth. I also use miracle gro a couple of times in the season. Once about a week after planting and another about mid way through summer. That seems to work best for me, hope that helps you. Thanks for watching!!
@@ThisThat007 thank you for the quick reply! I am trying a super hot for the first time this season, found a naga viper sapling at a nursery near me. I use MicracleGro too, so maybe I will do as you said, one more time mid-summer. Thank you!
No problem! Good luck!
Awesome shirt!
Ha! Yeah, I wasn’t expecting the video to get as many views as it has…are you local ? Truth is the shirt is really comfortable so I end up wearing it all the time…hence the appearance in the videos. Thanks for watching!!
I was sweating just watching this!
It’s the real deal!! Thanks for watching
How long would that mash take to dry out on the bbq and at what temp thank you. Im planning on making some tomorrow
Probably not long on the bbq….I’d go as low as possible if I were you. I haven’t tried drying it that way before so I really couldn’t offer any practiced advice. Good luck and thanks for watching!
May I ask, why do you blend prior to the fermentation? Does it take less time?
Hello and thanks for watching! For me it’s just personal preference…plus I do think it speeds up the process, hope this helps!
keep the pulp, dehydrate and add salt and pepper :) but you said it :P
Good tip!
Honey will kill the heat, not dairy. I grow Carolina Reapers
Good to know
Of you are afraid to get it on your skin, why would you want to put it in your mouth and stomach? Wouldn't it be better to use less hot chile and get a flavor that is less dangerous?
Where’s the fun in that!! And I don’t know if it is so much a macho thing as it is more of just lunacy on my end. Either way it was something fun to try…have a good one!
Dangerous?! Wimp lol
What peppers are hotter than the Carolina Reaper?
Pepper X I guess…but only a select few have tried one. They’re not commercially available yet either.
Why you not use red only pepper?
I’ve found as long as they are not deep green they have good heat in them
Holy shit, if I have to wear a respirator, may as well buy it at any price.
Ha! Not a bad way to go in my opinion…thanks for watching and have a good one!
How old was that Carolina reaper plant
Just the 1 season so less than 6 months
I was cautious touching my eyes just watching this guy!
Ha!! It is quite nerve racking…thanks for watching!!
Would you roast these before making the sauce?
Absolutely! You would skip the fermentation step though then….the finished product would taste different but still delicious. Thanks for watching!
@@ThisThat007 why would you skip it?
The heat would kill off the microbes that create fermentation.
No vinegar?
Hi! There’s vinegar in there, thanks for watching!
Would have loved to see you turn the pulp and mash into powder/flakes!
Funny you mentioned that, that’s exactly what I did! I’ll shoot a quick video of it and show that too. Thanks for the suggestion!!
You can make spicy nuts and jerky and chocolate with the leftover powder.
Also experimenting with using for bug spray in the garden
That’s a good idea!!
"run your eye OR SOMETHING".
Trying to be PC 😂. Thanks for watching!!
Do you have a recipe for dried reapers?
Hmmmm.....if they are whole peppers or near whole, you can add some water to them in order to rehydrate them and then follow the process to make the sauce. They do that kind of thing quite a bit in Spanish cooking as ethnic markets sell all sorts of peppers that have been dried for various dishes. Disclaimer - I have not personally done this so it is kinda a shot in the dark, but I know that this is somewhat common practice for certain salsas and whatnot. Good luck and thanks for watching!!
@@ThisThat007 It won't ferment as the lactobacillus has been killed in the drying process. To ferment, you will need at least half of fresh peppers for the fermentation to work. MHS, class of 78.
Nice! MHS representing!
Ive used dried ghosts and scorpions and got them to ferment. I always use some fresh peppers (bell or habanero) and fresh garlic and ginger to give the ferment a head start.
I also blend everything after fermentaion, so the dried peppers go in whole and soak in the brine. I cut the fresh ones.
You can dry the pulp and sell it at the Indian grocery as chili powder for flavoring their oatmeal lol.
Racist
Wow 3 seconds in and I have to ask why would you yank a nice plant like that out of the ground?
Did you know that that plant could grow for years? Like 7 or more? Why wouldn't you pick the ripe peppers and wait for the green ones to get ripe?
Just seems pretty wasteful of something that took a whole season to grow.
I never saw anyone harvest like that.
Not in -10 weather :)
When you need a face shield to cook...savage.
Face shield for the win!!!
Carolina reaper is still the top , there is no pepper that are openly sell hotther than this
Hot peppers 4 life
That's $384 worth of hot sauce you made there.
Thanks! I figured it’d be worth something.
Pain is delicious ? 😂 fuck that
No pain, no gain!
@@ThisThat007 what gain ?
Lol, a "bio-hazard."
Ghost pepper is hotter. I’ve grown them all
As of right now that I know of only 2 are hotter pepper x is number one and some competition grower that does astatic frowning grew a pepper on accident and it’s coming in at number 2 then the reaper
That’s cool….so many fun ways to go with hot peppers these days…thanks for watching and the feedback!!
Outstanding! I do longer ferments in glass jars with fermenting lids and I've gone 8 months. Killer sauce. Two things that might help. 1. Use distilled or purified water. Any chlorine in the water can kill the lactobacillus and ruin the ferment. 2. Use fine salt that doesn't have iodine for the same reason. I realize you used Kosher salt and that's perfect but I thought I'd mention the bit about iodine. Cheers! Oh! and also, I check the pH and if its less than 4.4 I just use the brine to thin it instead of vinegar. pH testers are 10 bucks or so on amazon.
Less than 4.6 is considered shelf stable.
Good information and thanks for watching!! I’ve since done another video that might interest you…it’s a bourbon barrel aged hot sauce….it’s on my channel and is kinda a fun one imo. Again, thanks for watching and the valuable feedback…take care :)
say that i wanted to mix it with apricot nectar do i make to its shef stable then add it or add it then lower the ph to 4
Am just starting so i took a picture to read later thank you !
I use the leftover pulp to mix into homemade sausages, meatballs, bread/pizza dough, salad dressings. Granted, i also use peppers with lower capsaicin levels but everyone has their spice preference.
Those are all great ideas! I’ll definitely throw some in my pizza dough…I have a woodfired oven that I use all the time… Spicy dough would be the best!
That is a great idea! How do you store? Dried or frozen maybe?
Ive been using a food mill to drain the pepper mash, gets a nice finished product, takes less time than pressing thru a strainer.
I am currently fermenting cayenne and jalapeno peppers while I wait for the habanero and chocolate habanero to ripen. This will be my first year making hot sauce thank you for the video.
Awesome!! Sounds like you have a good variety…thanks for watching and have a good one!
Pro tip, keep some vegetable oil around while handling hot peppers, since capsaicin is soluble in oil you can easily dilute the burning or wash it off completely
btw milk works not as good because of its limited fat content, cream or butter will do the job
Lemon/lime juice helps too.
i give u sub and liek but plis write me how u have sow big carrolina ...i always have max 50 cm and maybe 7 carrolina ,..WTF plis HELP
Yeeeesssss!!!! I admire your passion!!! There are a couple of tricks that you can try to get more yield and bigger peppers. 1) make sure they have FULL sun ☀️ 2) space them at least 3 feet apart in all directions. 3) make sure you keep them weed FREE!!, weeds will seriously diminish the growth of your plants. 4) Lastly, I do apply miracle gro 2 or 3 times throughout the growing season. The first application is about 2 weeks after I initially plant them in the garden, then once about a month or so after that, and finally another round if needed about a month after that. Hope this helps and thanks so much for watching!! Take care:)
I have a seven year old reaper plant and will be making sauce this week.. I'm afraid to taste it and will probably blow on it too..
Haaaaa!!! It’ll definitely set you back in your seat! Thanks for watching and have a good one!
So fermenting is really the trick with making hot sauces? I assume it tames some of that weird fresh ground pepper flavor of just making hot sauce in an hour?
Yes! That’s correct, fermenting will balance out the flavors and “rawness” while maintaining the overall heat level….The nice part is that the sauce will continue to ferment in the fridge even after you’ve finished making the final sauce. The colder environment will slow the fermentation process quite a bit but it still will continue fermenting. I’m going to be shooting some videos using a different process with longer fermentation times at room temperature…stay tuned and thanks for watching!!
@@ThisThat007 thank you.
His gasmask made me laugh for sure. And yes, I do make my own sauces and powders and know that it keeps itching even after all those times.
Truth!
Add the water to the mixer bowl first and give it a pulse then add to the pot, it gets more of the chilli out and makes it easier to clean the bowl :)
Good Idea! Thanks for watching:)
Man you can really grow the heck out of those plants! What size container do you use? Also are you going to post how you made the spice from the pulp?
Hello and thanks for the compliment!! Actually, I didn’t use a container, I grow a big garden out back every year. It gets full sun and I keep it weeded pretty well…Nature does the rest! I will work on getting a video out on what I did with the pulp…stay tuned:) Thanks for watching and have a good one!!!
I use 10 gallon pots that I get from local nursery...work awesome you end up with 4' x 4' ( tall n wide) plants 🪴 and these are your friends with super hots 🔥 soil selection, fish imulsion, bone meal, and not overwatering and of course keep eye out for those damn aphids.
Nice! Good idea
😂 that don’t make no sense don’t get it on you but eat it👍
I'll pass. I like heat, but I also like flavor and for me, the savina is the hottest pepper that delivers both. Good video, though.
I’ll have to give it a whirl….thanks for watching!
Hottest part of that sauce is in that pulp next time do not add the vinigar till after you strain them then add it then take that pulp and dry it then grind all them seeds and pulp into a fine powder with a spice grinder best hot powder you ever had trust me it will be hotter then hell.
In!
Hello! I am going to be doing this in a few weeks. Thank you for all the great advice. I just did a huge batch of cayenne peppers yesterday yum!
Very nice! I love cayenne peppers as well! I’m growing some fun different peppers this year that I’ll be trying out and filming as well….hopefully yours turn out to your liking:) thanks for watching and have a great day!
lol, dont get it on your skin, but eating it is okay. you said it right, its a practical joke bc those hot fuckers are not enjoyable to eat.
Ha!
I always add fresh lime juice and adjinamoto to preserve the sauce for up to 12 months, apple cider vinegar does not act as a preserve and the sauce will go off quickly
Good to know! Thanks for watching!
Why don't you cook the chilis like most other videos on
youtube? Any specific reason?
Hello and thanks for watching! The difference here is that I’m fermenting it and if you cook it / heat it it will render the fermentation process impossible as it kills the microbes responsible for fermenting the sauce. You can certainly cook your hot sauce and that is just fine but by fermenting the sauce you get a better flavor profile in my opinion. Hope this helps and have a great day!
I made my own mash yesterday. I smoked my mash on my pit boss smoker and used mesquite pellets. Before smoking it, I tried just a dab of it and holy fuck was it hot. I used carolina reaper, ghost pepper, Trinidad moruga scorpion, Trinidad scorpion Butch T, habanero, 7 pot brain strain, red and green jalapeno.
That’s awesome!! Sounds super good!
@ThisThat007 it is. I even added captain Morgan spiced rum to it.
Delicious!
Made my own habanero sauce many years ago. Had to leave my apartment just to breath.
Hell yes!
What are we talking in terms of pepper quantity? Looks like a lot of peppers.
Well….I filled a 5 gallon bucket…so a few hundred I would suspect…🤷♂️ Of course you don’t need to do anywhere near that amount, I just did what I had in the garden. I could also certainly add vinegar, water and salt to it and make it into a much bigger batch. These peppers are so hot that not that much goes along way. I was just looking to make a super concentrated form of this really hot sauce. But you could certainly make a batch with 10 or so and would not be disappointed. Hope this helps and thanks for watching! Have a good one
If you'll take it and put it on a stove and raise it to 145° to 150°, you'll stop the fermentation and also prolong the shelf life
I’m actually growing my first reaper plant this year and i am saving this video so I have a hot sauce recipe. Thank you for sharing!!!!
Thanks for watching and good luck with your plants!
@@ThisThat007 did you use cold water or hot water or room temperature water? We've grown Carolina Scorpion and ghost peppers before and I want to make my own sauce
Hello and thanks for watching! In this video are used to room temperature water. I would avoid hot water. Let me know how it goes:)
This was superb! Thank you for posting it!
I’m new to pepper growing, and I have cayennes almost ready to pick. For dipping chips, I think I want to keep the pulp, though.
I have two Carolina Reapers growing, plus others, but they haven’t fruited yet.
Besides using apple cider instead of regular vinegar, are there any other things people add to their hot sauces to make them unique and different, like sugar?
Hello and thanks for watching! Glad to hear that you are growing some different varieties, I’m totally addicted to hot peppers and love all kinds. As for variations on the recipe, there are plenty of different things people do. You can certainly add sugar, I know people do mango habanero a lot, you can add different herbs and spices to suit your liking. Hope this helps and happy growing!
Carolina Reapers are actually the 3 hottest chilli in the world.
Let’s go!
if you want to try to get rid of the heat too sometimes you can brush your teeth and then use the tooth brush to scrape your tongue to try to get the capsacian to stop binding to your taste buds
Sage advice!
You said don't get any on your skin don't get any in your eyes but I'm going to eat it🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 that is some funny shit 🤣
Agreed!
And another thing the best thing I seen that works to get rid of heat if you have to is moonshine with 100% alcohol or everclear put a little bit in your mouth and swoosh it like mouthwash then spit it out in and then drink chocolate milk cold
Cool tip! Thanks for watching!
Yes I hear alcohol works to I commented LIME wedges work an grapes 🍇
Some recommended to 'cook' the liquid before bottling, that would stop further fermentation. Some don't. What is the better way?!
Hello from Bolivia, I do salsas for a small family business, this will be great for an addition for crazy heat lovers and specially my ex wife mom, great recipe....thank you for sharing
Thanks for watching and the positive feedback!! Glad you can put the recipe to use….what kind of salsas do you make? Have a good one!
I will probably try the recipe, but holy hell, you go through a lot of trouble to process them. Why pull the plants out of the ground.. they will continue to fruit for a long time. They are perennials, not annuals. And I have never worn gloves much less a respirator. Sometimes you can feel the heat in your hands, but just wash thoroughly and don't hold it while peeing until you have washed a few times.. hahaha.
Ha! I’ve definitely felt the heat in the hands…no bueno! I pull the plants because they can’t survive Ohio winters…or at least I don’t think they can?? Either way thanks for watching and the info..have a good one!
@@ThisThat007 ahh, that explains a lot. South Texas they can mostly survive if I bed them in with hay and cut them back when it gets cold.
As for recipe, for one large mason jar size of pepper sauce, mix in 1 tbsp sugar or sweetner, and some quality chili powder and some lime juice. Makes for an amazing southwest flavor ghost pepper sauce.
Watching from China. I'm growing scorpions on my balcony. They also wouldn't survive the winter temps but I've purchased LED lights and heat panels. Sure, I'm expecting a lower yield but I'm pretty sure they'll survive
Hello and thanks for watching! It’s neat to think that the video is being viewed by people in different countries:) I’ve been to China, it was in 2008 for the Beijing Olympics…what a beautiful sight to see. As far as your peppers are concerned, I’m sure if you keep them warm and have appropriate lighting they will be just fine. Thanks again for watching and take care!
Dog: what's going on in here? Oh hell no I'm out!
Dude has some sense anyhow😂
Secret. Raw tomato kills the heat. Don't tell anyone.
Ok! Our little secret 🤫
If you want less of the pulp then remove seeds from peppers before blending.
Also remove stems completely. If you want a smoother texture add olive oil.
Rice vinegar could be tried.
Does anyone else get when it says The Hottest pepper in the WORLD. That doesn't mean there are 4 others hotter! It means IT IS THE HOTTEST!!!! Even though at time of writing this there are a few possibles!
Would it be ok if I didn’t ferment the peppers?
Yep!
I take leftover pulp and freeze it in ice cube trays to add to all kinds of stews and gumbos.
Good idea!
Daughter needs to chill out with the dog.. damn
Haaaa!!
I heard that wearing a hat helps against hot peppers
Let’s gooo
How many centuries will you stay with that???
Ha! Probably a couple…thanks for watching!!
For a vinegar hot sauce I like the red Caribbean habanero pepper
Great video! This was my first year growing reapers. Are the green ones still ripe?
Hi James!, I apologize as I must have missed this comment. However, Wayde’s response is accurate in my humble opinion. Have a great one and thanks for watching!!
Just an FYI. The Carolina Reaper is considered the hottest pepper in the world according to Guinness Book of World Records. Pepper X is is considered hotter but has not officially been verified. Great video! 👍🏼
Good to know!
1:50 Bloody Hell that's a shit load, awesome.
Thank you very much!
I was gonna say you should use a Gas Mask as well.
Yes! Definitely a good idea, thanks for watching!!
This video is awesome. Since the peppers in the pan aren't being used, would it be safe to add it to salsa??? I wanna make sauce for wings AND salsa, so maybe I can do 2 at once.
For sure! That’d be great in salsa…good luck!
The Carolina reaper use to be the hottest pepper for some time. Now there’s 2 peppers that are hotter. The other pepper isn’t too much hotter, but the other pepper(which is now the hottest) jumps up a million in the scoville over the reaper lol.
That must be pretty hot 🥵 😂
Does it make a difference if you add the vinegar after you squeeze the liquid out of the mash? Great video!
Hi and thanks for watching!! To answer your question, no you should be fine to add more vinegar whenever you’d like to. Have a good one!!
Fermented peppers can mess you up bad if not done correctly. I wont touch them.