Thanks for watching! If you're looking for a comprehensive list of all the tools I use to make hot sauce, make sure to check out my Amazon storefront! Amazon Link: a.co/6UObPA0 (As an Amazon Affiliate, I earn from qualifying purchases. Thanks for your support!)
New subscriber here. I am going to make your habanero hot sauce next week. I am waiting on delivery of my hot sauce bottles. I will probably try this recipe as well. I appreciate that you answer all the questions folks ask. Not many youtubers respond to questions viewers have. Thankyou for sharing your recipes.
That’s great to hear, Linda! If you have any problems or questions while making it, feel free to reach out. I’m always happy to help! I used to get frustrated with recipe videos and UA-camrs spending too much time being an internet famous talking head and not enough time explaining things, so I try to make a pointed effort to help folks when they comment, when I can. I hope you like the sauces and thanks so much for subscribing!
Ok, I'm making hot sauce for the first time. I'm going to try this recipe first. I have a ton of cayenne pepper right now from the garden. Seen the comment about ACV so I'm using that one. Pretty excited 😁 Living in NC but from Killeen, Texas!!! Hoping that will help😋
Great recipe! I had a couple extra red Jalapeños and red Anaheims and threw in a few chitepin peppers in mine. Thanks for posting and making it simple to follow
Great to hear and thanks so much for watching and leaving the feedback. I try to post recipes in a straightforward easy to follow way, since that’s what I’m always looking for when trying to find something new to follow and build off of. Make sure to check out my other sauce recipes on the channel and thanks again!
Half pound of peppers 4 cloves of garlic 1 teaspoon kosher salt 1 cup white vinegar half cup of water, boil then reduce heat for 20 min. Wait until room temp then blend, taste, adjust, strain
Happy to hear it, Mike! Make sure to check out some of my other recipes as well. I work with peppers often, or at least every pepper season in my garden 😂
For some reason I’ve never gotten around to peach blends but it’s on the list! Thanks for watching and taking the time to leave your comment. Make sure to check out more of my hot sauce recipes in the channel!
Your disclaimer reminds me of the time I got the idea to fry up some serrano peppers for a stir fry... indoors. It worked, they tasted fantastic, but despite my near immunity to the heat at the time, my eyes were fussing at me lol.
WOW killer hot sauce 🥵 just made it and it is fantastic!!! Thank you for sharing 🙂👍👍👍🔥⭐⭐⭐⭐⭐ 5 stars... I highly recommend for everyone to make this.... It's a big hit 🎯👍👍👍🤗
This is a great recipe :) Quick question: if you wanted to add a little cumin to a hot sauce would you fry it up in some oil first before adding it into the mix, or could you just chuck it in at the same time as the salt?
If it’s ground up cumin, tossing it in at the same time as salt should be fine. If the cumin is still in seed form, I’d try your oil idea. Both sound great! Let me know how it turns out and thanks for watching, Mark!
I’ve made this recipe with frozen cayennes in the past, as sometimes my pepper plants arent producing enough at one time so I have to freeze and wait until there’s enough to work with. The simmering portion is to help mix everything well and soften and break down the peppers, so I would keep that step. Thanks for watching!
Thanks for watching and great question! I used distilled white 5% vinegar but you are welcome to mess around with whatever vinegar suits you. It’s a matter of PH and flavor. I always keep mine in the fridge so worry less about acidity level.
@@outdoorindoortexan I tried this recipe with 10% for family and friends to taste and the tangy taste is giving mixed up feedback. Some love it others pick the acidity the moment the taste and say its too much. So from my sample taste I have 50-50 reaction. So I needed to know what you used. In this case how can I reduce the 10% vinegar or do I just need to buy another one
This video is just in time, I am working on my own Louisiana sauce. The only problem is that I cannot get cayenne's locally. Is that an issue in Texas or could you easily purchase them in Texas? I am making my batch from my family members garden.
I grow my own, so I haven’t searched for them in the store. This is a great building block recipe. It’s the simplest version of this style of sauce and from here you can really go crazy. I would try fermenting the cayennes on the second go around in order to see the difference in taste.
I was wondering. I have a decent amount of cayenne peppers. I only have one plant but she really took off. However they are not all ready yet. I was wondering if I could mix some red jalapeños are even a small red habanero in there. Or a few habaneros.
Oh absolutely! I have a number of recipes on my channel where I use a super hot or two mixed in with a pile of more mild peppers. It’ll help give them a nice kick of heat! Thanks for watching and leaving the question!
I try and get my smoker to as low as a temp as possible, almost cold smoking them without the actual cold smoking effort. The lower the temp, the longer you can keep them on without dehydrating them. You just have to keep an eye on them, and if they look like they’re cooking too much or drying out, pull them.
Great question, Trish! If you're talking about just putting them in jars, and not canning them, you'll need to check the ph level of the sauce to ensure they're shelf stable and safe. The sauce needs to be at 3.8 or lower in order to be safe to stay out of the fridge. I have a ph tester listed on my Amazon storefront if you don't have one handy. (link above in pinned comment) Thanks for watching!
@@outdoorindoortexan Thank you! Your recipe sounds amazing!! We have 35 pepper plants and I want to preserve as much as I can but will need to do it in bulk. I have ph meter. So, if the level is 3.8 or lower, it can be sealed in pepper sauce jars with shrink wrap bands as is without a water bath?
@@trishamanning7080 That's what I've been operating off of, yes. I have a wide array of sauces that I make and keep on the shelf as long as the ph is at or below 3.8, BUT it makes me nervous to give you solid advice if you're planning on making dozens and dozens of jars. I would hate to be responsible for all that going bad! Maybe do a little more research beyond me, but that's my two cents on the matter. I hope it goes well and thanks again!
That’s a tough one to answer with certainty. If they’re the same shape and size as mine, use the visual of my peppers as a guide. If they’re half the size then double the number and so forth. Thanks for the question!
Hi Trisha, yes it can be done but I believe you’d have to reconstitute them first. It’s not something I’ve tried personally and I’d hate to give you the wrong advice on it. Thanks so much for watching and I’m sorry I couldn’t be more help!
@@outdoorindoortexan thank you for your reply. I’ll sort of evaluate how many fresh peppers make the right weight and make a note so that when I use the dried peppers I should be able to come close. I am off grid,so don’t have a lot of refrigerated space and I have a good harvest of cayennes this year. I think this will be a good way for me to utilize them. Thanks again. Great informative video!
I’m so happy I was able to help! Let me know how your dried pepper version turns out! You’ve caught my curiosity. Also, as long as you get the ph lower than 3.8, this hot sauce should be shelf stable outside of the fridge. I just always urge folks to keep things in fridge for safety.
I’m so happy I was able to help! Let me know how your dried pepper version turns out! You’ve caught my curiosity. Also, as long as you get the ph lower than 3.8, this hot sauce should be shelf stable outside of the fridge. I just always urge folks to keep things in fridge for safety.
Good day. I've got a question. Can l use green hot peppers instead of pedal, coz l have an allergy to red vegetables. And can l not use garlic too, coz lm look for taste, similar to trappy's red devil hot sauce.
Thanks for watching and leaving the question, Tina. You can absolutely use green peppers, and nix the garlic. There’s so many ways you can teak this recipe to be your own, and it sounds like you’ve got a good one in the works. You may want to find some other flavor component to toss in instead of garlic but try it the basic way and go from there. Let me know how it turns out!
I did this recipe and after blending for about 10 minutes, the sauce is frothy, like with a bunch of tiny air bubbles in it? Will the air seep out over time?
@336jbyrd I’ve bottled the sauce and stuck them in the fridge while still frothed up and come back to settled sauce later on. You can also leave it out in the blender container and wait as well. It just got agitated while blending and should settle in time. I’m not certain if fridge versus counter makes a difference.
So it ended up being just fine! It wasn't thin at all, it was actually thicker than store bought stuff. I added to the blended product a pinch more salt, a big spoon of brown sugar and a normal spoon of vinegar. The vinegar helped the flavor along way more than I thought it would. I did have to add jalapenos to the batch when weighing them out. I only had 7 1/4 oz of my cayennes but I didn't have enuf jalapenos to make it an even 8 oz. I'm sure that altered the flavor as well as the heat which was pretty toastie. It turned out pretty good tho! Thank you for this video! And I'm looking forward to turning the mesh leftovers into powder!
@@whispergirl77I’m so happy to hear it worked out!! The brown sugar sounds like a nice touch as well. Thanks for circling back and sharing! The pepper powder is fun to make with your leftovers and I use mine constantly as a dash of heat to food.
Absolutely. It’ll be a slightly different texture, as the heating up part is supposed to break down the cell walls in the skin soften everything. Also, the sauce will have a much fresher taste if you skip heating. Plenty of room to play around with this recipe. Let me know what you think and thanks for watching!
@@outdoorindoortexan great. Thanks for the Info. I'm new to gardening and canning.. i dont eat anything hot. But my partner loves hot anything at every meal. So for the past 3 years in a row I've been making cayenne hot sauce With the peppers I grow. I've done the de-seeding process at the beginning.. but that's not for me. He likes it better with the seeds cause he says it is hotter. I've also done the cook down of the peppers first then blending. But after the huge mess I made plus the torture of having hot juices everywhere. I mean apron covered, on my forehead, elbows, button of my shoes(not knowing..spreading it all through the house). I said never aGain.. but he's got me wrapped around his finger so all it tool was a ,"baby will you make me some more of that good sauce" but I did tweek it and washed, dried, cut stems off, then to the blender(just added little vinegar for liquid to help break it down) then I would heat it. Every recipe or video I've come across online recently all say to heat then blend then back to pot. So I wasn't sure if maybe I was missing (or skipping) something important by doing it that way first.
@@outdoorindoortexan also are you suggesting I skip to heating process all together 🤔if I'm blending first? I use hot water bath canning to store jars long term.
First off, I really hope that gentleman treats you like the angel you are to him! 😂 That’s a lot of suffering for love. I’d honestly just skip the heating altogether and see how you like it that way? Just cut stems, blend, add vinegar and any other spices/ingredients, taste until it seems right enough to bottle. It’ll be snappy like biting into a fresh vegetable but will also change over time in the fridge. Might save you a great deal of suffering from getting all that spicy in the air.
Hi Kat! I haven't tried, and I'm hesitant to give advice on canning when I haven't personally tried it, since it could have dangerous results when done incorrectly. I suppose just do the necessary research on what ingredients are involved and if that sounds safe for canning. Report back if you give it a go and thanks so much for watching!
I’m so sorry to hear this! Did you taste the peppers on their own? They may have been unripe/green, hence the bitter taste. If it’s not absolutely awful, you could try and tweak the sauce by blending in a hint more garlic and vinegar?
You’re talking my language! Many of my early on recipe videos had super hots involved but I quickly realized most folks weren’t searching for ghost pepper kimchi, sadly. Thanks for watching!
Thanks for watching!
If you're looking for a comprehensive list of all the tools I use to make hot sauce, make sure to check out my Amazon storefront! Amazon Link: a.co/6UObPA0
(As an Amazon Affiliate, I earn from qualifying purchases. Thanks for your support!)
Thank you for not dragging this video out for twelve minutes.
Thanks, Alyson! It’s one of my biggest pet peeves about recipe videos, so I try my best to get right to it.
thank you so much for this amazing recipe! I had been growing cayenne peppers recently and finally have a use for them!
Sure thing! Thanks so much for finding my video and leaving the kind comment! It’s my favorite use for the cayennes in our garden.
I made this just now with the cayenne peppers from my garden. It tastes great! Thanks for sharing!
Great to hear, Emily!! Thanks so much for taking the time to come back and leave the comment. Enjoy your sauce!
New subscriber here. I am going to make your habanero hot sauce next week. I am waiting on delivery of my hot sauce bottles. I will probably try this recipe as well. I appreciate that you answer all the questions folks ask. Not many youtubers respond to questions viewers have. Thankyou for sharing your recipes.
That’s great to hear, Linda! If you have any problems or questions while making it, feel free to reach out. I’m always happy to help! I used to get frustrated with recipe videos and UA-camrs spending too much time being an internet famous talking head and not enough time explaining things, so I try to make a pointed effort to help folks when they comment, when I can. I hope you like the sauces and thanks so much for subscribing!
What an excellent and perfectly targeted video for a noob just like me that have some cayenne peppers ready for the first time.
It’s a perfect first timer recipe! Thanks for finding me and taking the time to leave the kind words. Let me know how you like it!
I used your recipe today! First time ever making hot sauce! Thanks!
It’s good.
I love hearing it Rebecca! Thanks so much for taking the time to leave the comment and enjoy!!
This video just sold me. I’m happy to now have subscribed to your channel!
Thanks so much, Lucas! I’ll keep making them if y’all keep watching them. Let me know what you think of the sauce when you get around to trying it.
I love the ease of the recipe.
Thanks, Susan!
Very well done! That was an excellent overview of a fundamental hotsauce. I'm tempted to try it out myself. Thank you for the great video!
Thank you so much for the kind comment! Give it a shot and let me know how you like it!
Ok, I'm making hot sauce for the first time. I'm going to try this recipe first. I have a ton of cayenne pepper right now from the garden. Seen the comment about ACV so I'm using that one. Pretty excited 😁
Living in NC but from Killeen, Texas!!! Hoping that will help😋
Howdy from Houston! Hope y’all faired well with the recent storm! Report back and let me know how it turns out!
Heck yeah! My garden has tons of cayenne peppers. Will definitely give this a shot.
Thanks for watching!
Love Frank's Red Hot! Will have to try this.
Thanks for watching!
Great recipe! I had a couple extra red Jalapeños and red Anaheims and threw in a few chitepin peppers in mine. Thanks for posting and making it simple to follow
Great to hear and thanks so much for watching and leaving the feedback. I try to post recipes in a straightforward easy to follow way, since that’s what I’m always looking for when trying to find something new to follow and build off of. Make sure to check out my other sauce recipes on the channel and thanks again!
I love all of those sauces and loving the idea of making my own even more. Thank you for sharing!
Thanks for watching, Carroll!
Love your recipes. Thanks again for this one. I get lots of people asking me to make brushfire pickled eggs. Keep up the great work.
Thanks so much, Kelly. That made my day!
This might be one I try outside first 🤣 Looks great and would be cute for Christmas gifts
Thanks for watching!
Half pound of peppers 4 cloves of garlic 1 teaspoon kosher salt 1 cup white vinegar half cup of water, boil then reduce heat for 20 min. Wait until room temp then blend, taste, adjust, strain
Thanks for watching!
i Have made this recipe and its amazing!
The hank you Johanna for coming back to leave the feedback!
im glad i found you i’ve got lots of peppers 🌶 to deal with i have got to try it
Happy to hear it, Mike! Make sure to check out some of my other recipes as well. I work with peppers often, or at least every pepper season in my garden 😂
i made this sauce and my goodness it is good
Thanks for following up with the feedback, Mike! Enjoy the sauce and tell your friends.
Now that's some banging hot sauce Oh Yeah!
Yeah buddy! Thanks for watching!
I love making my own hot sauce I have a garden full of different peppers I grill habanero and blend with peach
For some reason I’ve never gotten around to peach blends but it’s on the list! Thanks for watching and taking the time to leave your comment. Make sure to check out more of my hot sauce recipes in the channel!
Your disclaimer reminds me of the time I got the idea to fry up some serrano peppers for a stir fry... indoors. It worked, they tasted fantastic, but despite my near immunity to the heat at the time, my eyes were fussing at me lol.
Haha yup I've been there and done that. It only takes one mistake though! Thanks for leaving the comment!
WOW killer hot sauce 🥵 just made it and it is fantastic!!! Thank you for sharing 🙂👍👍👍🔥⭐⭐⭐⭐⭐ 5 stars... I highly recommend for everyone to make this.... It's a big hit 🎯👍👍👍🤗
Thanks so much!!
My favourite
It’s high up on my list as well. Thanks for watching!
Looks good, but I think I might trade out the white vinegar for apple cider vinegar.
Absolutely! Every different vinegar will give you a different flavor profile for this.
This is a great recipe :) Quick question: if you wanted to add a little cumin to a hot sauce would you fry it up in some oil first before adding it into the mix, or could you just chuck it in at the same time as the salt?
If it’s ground up cumin, tossing it in at the same time as salt should be fine. If the cumin is still in seed form, I’d try your oil idea. Both sound great! Let me know how it turns out and thanks for watching, Mark!
@@outdoorindoortexan Brilliant. Thanks for the advice, man, it's much appreciated. I will do. Keep up the great content :)
Hello, can you use frozen peppers? If so would you just skip the simmer part?
I’ve made this recipe with frozen cayennes in the past, as sometimes my pepper plants arent producing enough at one time so I have to freeze and wait until there’s enough to work with. The simmering portion is to help mix everything well and soften and break down the peppers, so I would keep that step. Thanks for watching!
Thank you for this recipe. What's the percentage of the vinegar you used?
Thanks for watching and great question! I used distilled white 5% vinegar but you are welcome to mess around with whatever vinegar suits you. It’s a matter of PH and flavor. I always keep mine in the fridge so worry less about acidity level.
@@outdoorindoortexan I tried this recipe with 10% for family and friends to taste and the tangy taste is giving mixed up feedback. Some love it others pick the acidity the moment the taste and say its too much. So from my sample taste I have 50-50 reaction. So I needed to know what you used. In this case how can I reduce the 10% vinegar or do I just need to buy another one
Ah gotcha. Sorry I’ll make sure to include percentage in future recipes. You can dilute the sauce by adding water but start with small amounts.
This video is just in time, I am working on my own Louisiana sauce. The only problem is that I cannot get cayenne's locally. Is that an issue in Texas or could you easily purchase them in Texas? I am making my batch from my family members garden.
I grow my own, so I haven’t searched for them in the store. This is a great building block recipe. It’s the simplest version of this style of sauce and from here you can really go crazy. I would try fermenting the cayennes on the second go around in order to see the difference in taste.
I was wondering. I have a decent amount of cayenne peppers. I only have one plant but she really took off. However they are not all ready yet. I was wondering if I could mix some red jalapeños are even a small red habanero in there. Or a few habaneros.
Oh absolutely! I have a number of recipes on my channel where I use a super hot or two mixed in with a pile of more mild peppers. It’ll help give them a nice kick of heat! Thanks for watching and leaving the question!
What temp n how long do you smoke them?
I try and get my smoker to as low as a temp as possible, almost cold smoking them without the actual cold smoking effort. The lower the temp, the longer you can keep them on without dehydrating them. You just have to keep an eye on them, and if they look like they’re cooking too much or drying out, pull them.
If I doubled or tripled the recipe and made several jars, how long would they be shelf stable without putting them in the fridge?
Great question, Trish! If you're talking about just putting them in jars, and not canning them, you'll need to check the ph level of the sauce to ensure they're shelf stable and safe. The sauce needs to be at 3.8 or lower in order to be safe to stay out of the fridge. I have a ph tester listed on my Amazon storefront if you don't have one handy. (link above in pinned comment) Thanks for watching!
@@outdoorindoortexan Thank you! Your recipe sounds amazing!! We have 35 pepper plants and I want to preserve as much as I can but will need to do it in bulk. I have ph meter. So, if the level is 3.8 or lower, it can be sealed in pepper sauce jars with shrink wrap bands as is without a water bath?
@@trishamanning7080 That's what I've been operating off of, yes. I have a wide array of sauces that I make and keep on the shelf as long as the ph is at or below 3.8, BUT it makes me nervous to give you solid advice if you're planning on making dozens and dozens of jars. I would hate to be responsible for all that going bad! Maybe do a little more research beyond me, but that's my two cents on the matter. I hope it goes well and thanks again!
@@outdoorindoortexan Will do! Appreciate it!
Any time!
How many cayenne peppers are in a half pound if I do not have a scale?
That’s a tough one to answer with certainty. If they’re the same shape and size as mine, use the visual of my peppers as a guide. If they’re half the size then double the number and so forth. Thanks for the question!
Thank you!!!!
No thank you for watching!
Can I use the powder instead
No, at least not with this recipe. Thanks for watching!
Can this be done with dried peppers? If so, any idea what the weight of peppers should be?
Hi Trisha, yes it can be done but I believe you’d have to reconstitute them first. It’s not something I’ve tried personally and I’d hate to give you the wrong advice on it. Thanks so much for watching and I’m sorry I couldn’t be more help!
@@outdoorindoortexan thank you for your reply. I’ll sort of evaluate how many fresh peppers make the right weight and make a note so that when I use the dried peppers I should be able to come close. I am off grid,so don’t have a lot of refrigerated space and I have a good harvest of cayennes this year. I think this will be a good way for me to utilize them.
Thanks again. Great informative video!
I’m so happy I was able to help! Let me know how your dried pepper version turns out! You’ve caught my curiosity. Also, as long as you get the ph lower than 3.8, this hot sauce should be shelf stable outside of the fridge. I just always urge folks to keep things in fridge for safety.
I’m so happy I was able to help! Let me know how your dried pepper version turns out! You’ve caught my curiosity. Also, as long as you get the ph lower than 3.8, this hot sauce should be shelf stable outside of the fridge. I just always urge folks to keep things in fridge for safety.
Good day. I've got a question. Can l use green hot peppers instead of pedal, coz l have an allergy to red vegetables. And can l not use garlic too, coz lm look for taste, similar to trappy's red devil hot sauce.
Thanks for watching and leaving the question, Tina. You can absolutely use green peppers, and nix the garlic. There’s so many ways you can teak this recipe to be your own, and it sounds like you’ve got a good one in the works. You may want to find some other flavor component to toss in instead of garlic but try it the basic way and go from there. Let me know how it turns out!
Thanks a lot for reply🙏🏻😌 I will ofc)
Any time!
I did this recipe and after blending for about 10 minutes, the sauce is frothy, like with a bunch of tiny air bubbles in it? Will the air seep out over time?
The air bubbles should settle after sitting for a bit. Thanks for watching and leaving the question!
@@outdoorindoortexan does the sauce need to sit in the refrigerator or out at room temp for the bubbles to settle out?
@336jbyrd I’ve bottled the sauce and stuck them in the fridge while still frothed up and come back to settled sauce later on. You can also leave it out in the blender container and wait as well. It just got agitated while blending and should settle in time. I’m not certain if fridge versus counter makes a difference.
I simmered mine for 20 minutes and almost all the liquid boiled out. I replaced it with water. Did I mess it up?
It may be a little thinner than a regular batch but hopefully salvageable. Let me know how it turns out!
So it ended up being just fine! It wasn't thin at all, it was actually thicker than store bought stuff. I added to the blended product a pinch more salt, a big spoon of brown sugar and a normal spoon of vinegar. The vinegar helped the flavor along way more than I thought it would. I did have to add jalapenos to the batch when weighing them out. I only had 7 1/4 oz of my cayennes but I didn't have enuf jalapenos to make it an even 8 oz. I'm sure that altered the flavor as well as the heat which was pretty toastie. It turned out pretty good tho! Thank you for this video! And I'm looking forward to turning the mesh leftovers into powder!
@@whispergirl77I’m so happy to hear it worked out!! The brown sugar sounds like a nice touch as well. Thanks for circling back and sharing! The pepper powder is fun to make with your leftovers and I use mine constantly as a dash of heat to food.
Back here to support you, bro
Yeah buddy! 🔥🔥🔥
Could I toss in the blender before heating on the stove
Absolutely. It’ll be a slightly different texture, as the heating up part is supposed to break down the cell walls in the skin soften everything. Also, the sauce will have a much fresher taste if you skip heating. Plenty of room to play around with this recipe. Let me know what you think and thanks for watching!
@@outdoorindoortexan great. Thanks for the Info. I'm new to gardening and canning.. i dont eat anything hot. But my partner loves hot anything at every meal. So for the past 3 years in a row I've been making cayenne hot sauce With the peppers I grow. I've done the de-seeding process at the beginning.. but that's not for me. He likes it better with the seeds cause he says it is hotter. I've also done the cook down of the peppers first then blending. But after the huge mess I made plus the torture of having hot juices everywhere. I mean apron covered, on my forehead, elbows, button of my shoes(not knowing..spreading it all through the house). I said never aGain.. but he's got me wrapped around his finger so all it tool was a ,"baby will you make me some more of that good sauce" but I did tweek it and washed, dried, cut stems off, then to the blender(just added little vinegar for liquid to help break it down) then I would heat it.
Every recipe or video I've come across online recently all say to heat then blend then back to pot. So I wasn't sure if maybe I was missing (or skipping) something important by doing it that way first.
@@outdoorindoortexan also are you suggesting I skip to heating process all together 🤔if I'm blending first?
I use hot water bath canning to store jars long term.
First off, I really hope that gentleman treats you like the angel you are to him! 😂 That’s a lot of suffering for love. I’d honestly just skip the heating altogether and see how you like it that way? Just cut stems, blend, add vinegar and any other spices/ingredients, taste until it seems right enough to bottle. It’ll be snappy like biting into a fresh vegetable but will also change over time in the fridge. Might save you a great deal of suffering from getting all that spicy in the air.
Yes, I’d try a smaller batch without heating and see how you like it.
I want to try with a dash of lime juice
Sounds great to me! Let me know what you think and thanks for watching!
I'm smoking a pig butt right now.... I would have never thought of smoking my peppers! Doing it now.
Awesome to hear, Josh! It’s a fun way to use a little extra space in the smoker for sure. Let me know what you think and thanks for watching.
Can I can this?
I cant wait to make it!!!
Hi Kat! I haven't tried, and I'm hesitant to give advice on canning when I haven't personally tried it, since it could have dangerous results when done incorrectly. I suppose just do the necessary research on what ingredients are involved and if that sounds safe for canning. Report back if you give it a go and thanks so much for watching!
When I make my sauce it comes out tasting like a little too “bitter pepper” taste. Like overpowering pepper taste.
I’m so sorry to hear this! Did you taste the peppers on their own? They may have been unripe/green, hence the bitter taste. If it’s not absolutely awful, you could try and tweak the sauce by blending in a hint more garlic and vinegar?
Mine aren’t near that big
Ha yup they were huge! These were a specific strain but can’t remember the name now.
I would add about 2 whole scorpion or ghost pepper ..but I'm a complete glutton for punishment..
You’re talking my language! Many of my early on recipe videos had super hots involved but I quickly realized most folks weren’t searching for ghost pepper kimchi, sadly. Thanks for watching!
@@outdoorindoortexan thanks is owed to you for making this content ..I'm sure it takes a good bit of time and effort probably a several dollars too
Thank you! It’s comments like this that keep me enjoying the work. I really appreciate the kind words.