Easy Hot Sauce Recipes - Jalapeno, Cayenne & Thai-Chili
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- Опубліковано 23 сер 2023
- Get ready for a spicy adventure as I dive into the world of hot sauces! In this video, I show you how to make three wildly different hot sauces that you can make at home with common ingredients and cookware using distinct pepper varieties: Cayenne Peppers, Jalapenos, and Thai Chili Peppers.
Whether you're a spice enthusiast or just dipping your toes into the fiery realm, this video has something for you. I take you through each step of the process, from selecting the peppers to achieving the perfect consistency. Get ready to elevate your dishes with these homemade hot sauces that pack a punch of flavor.
If you liked this video, be sure to give me a thumb up and subscribe for future videos!
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#hotsauce #cooking #spicyfood - Навчання та стиль
Where do you get your bottles and will it store in a warm pantry or does it have to be refrigerated
Hot Sauce Bottles - amzn.to/3ZVtdj7
They will need to be refrigerated, they will last months that way.
If your pH level is below 4.2 with a reasonable salt and vinegar contact, they are quite shelf stable but otherwise put them into a fridge. After opening is the best way, and they will be surprisingly lasting for at least two years.
So what do you think, you guys wanna see more food related videos?
better than boats!
Thank you! Thank you! I have watched countless videos ,read countless cookbooks and have been a cook for over 50 years and you are the first person to ever roast A pepper in the air fryer.Brilliant. And yet so simple. That was a gem🌶🔥
I enjoyed this video. Thanks for sharing!!! I can't wait to grow my peppers so that I can make my own hot sauce!!!! Yaaaaayyyyyy!!!!
Your Daughter was awesome. Really made me smile. I have 3 nice quart bags full with assorted pepper from the garden. Ready to mix up brew. My heat will be around a 3 to 5 5. Thanks.
I concur. Your daughter rocks! You've got an objective, hot sauce connoisseur on your hands; her opinions are very descriptive - a joy to watch. In fact, I would love to see her experimenting with different flavours...!? She's a treasure ❣️
For the Thai chili, I would add some ginger and sesame, maybe even a bit of soy sauce. I’ve got a harvest coming on now, so I think I’ll try it.
Great idea, I've got batch of frozen I'm looking to do so I'll try that out.
I tried making sauce for the first time and I made a red and a green sauce and both were great! Thanks to you all for the step by step recipe and tasting!
Thank you will try cayenne and them all seem to be nice
Great segment! Especially love your family participation. 😊
We typically grow about 250 organic varieties every year for over 40 yrs. now, so making hot sauce & salsa has been a favored harvest time activity as well. Couple of suggestions to consider and maybe add.
-puree fresh strawberries
-honey
-brown sugar
-Really goodBalsamic
vinegar (very sparingly)
-Fresh herbs & garlic
-Organic tomato paste
&/or fresh tomato - of
which the tiny open
pollinated red currant
type has the most
intense flavor
-organic tomatillos
-apple cider vinegar
-combine Thai (high initial heat) w/ habanero for a longer deeper heat.
Best quality ingredient make axreal difference, just like fresh herbs trump died when making sausage. Of course the absolute best are the ones you grow yourself, and staying organic keeps it all healthy and tastier.
There are also a vast multitude of Asian cooking wines, sauces & vinegars to play with, but Chinese ShaoXing type is a personal fave. And if ya love jot sauce & great food, try making an authentic jerk marinade & sauce for grilling chicken. OMG, it is soooo good. We used to sell it at our market stand & probably could've started a business on that alone.
Anyway, keep playing and have fun! 😊
250 varieties.....that's pretty cool. Have you got a UA-cam channel?
Can I get a link please. Thanks. = )
@@421rants2 ha ha, sorry no UA-cam channel. My gardening, re-habbing old Prius's & woodshed projects keep me too busy in retirement already. That said, I would suggest a few things for your own use that make life easier & more efficient.
1) I use aircrete to build 2' tall 4' wide by various length raised hugelkultur beds topped w/ a foot of compost. Being older, and never a fan of crawling around in the dirt, I cap the bed walls w/ sealed 2x8s for a continuous seat that makes tending sooo much easier. I use the recycled tire type soaker hose on timers for auto irrigation (some of my rubber "leaky hose" is still good after 25 years). I also built frames that pivot on slip pin hinges, w/ 3/4"X10' lengths of PVC every 4' as hoops that accommodate either row cover material or greenhouse poly to extend the season & keep the bugs off. The slip pin hinges allow the entire assembly to be removed or switched out, or simply opened all of the way or partially for daytime ventilation.
Nightshade (like peppers & 'maters) can be dug up & moved indoors til next year for a quicker harvest, and a product called Wall-o-water allows me to put out peppers & 'maters March 1st (in Delaware) w/o stunting, so harvesting can start Mothers Day.
2) For the best variety of use & flavor w/o resorting to my pepper excess I recommend the following to keep it simpler:
-Habanero (some std. & some Caribbean savina types).
-Improved Anaheim (if ya like TexMex or relenos)
-Super Thai hybrid (bigger)
-Jumbo Jalapeño (easier to stuff & ya still get good heat & flavor by picking some red & some green).
- Cayenne hybrid (bigger, make good pepper flakes & powder)
-Pepperoncini, if ya like Italian, but I love 'em w/ pizza
-Serrano, for more authentic guacamole & hotter salsa
Those Llewellyn give you a great selection for cooking, salsas, drying & sauce 'cuz you can blend & mix to create different heat profiles.
For seed starts I begin NOW. Harden later & strip all but the top couple of leaves when planting. Dig a trench, add a tblspn. of Epsom salts & water in w/ fish emulsion after burying the root ball and stripped stalks horizontally in the trench. The resultant plant will grow tremendous roots that will later support huge plants & harvest, so ya only need one or two of each. Pinch off blossoms for as long as you can resist & you get even larger plant mass & harvests.
Every season try something new, like capsicum pubescens or bird peppers maybe, but the crazy hot hybrids aren't worth the effort. Too hot to enjoy for 99%, and the novelty of torturing guests wears thin pretty quick. Almost forgot, poblano, chilaca, & mirasols if you're really into Mexican food (they each also have different names when dried), and you can smoke jalapenos to make your own awesome Chipotle sauce or powders.
Careful though, they're addictive. 😊
You're preaching to the choir......I'm no spring chicken, I'm an old rooster. I'll add one to your list. Habanado peppers. Have the same flavor as habanero but no heat. I'm also a fan of the chocolate habanero strain. Thanks......= )
Even though you’re making a simple hot sauce, it is always a good idea to write down exact measurements in case you make something fantastic you can repeat it
You are so right about that haha
great recipes and video!
Glad you enjoyed it, getting ready to process another huge batch myself!
Got an abundance of thai hot chilis. Going to dry some and make a bunch of sauce just like you showed me. Thanks!
Love to hear how it turns out!
The three best peppers in the world!
I love your beautiful daughter she will be a great cook if not a great chef. Thank you all for the best chili salsa yet.❤
Thanks :)
To answer the question is it shelf stable? If theres lots of salt and the bottles are sterilized before hand it will last years.
Just found your channel I'm a jalapeños lover always been, but i will try other hot peppers and the other pepper hot sasauce that I've tried was the ghost pepper i think the taste of it is to my liking i want to know if you've tried making it. I dislike the taste of the habanero i don't know what it is about that pepper anyway so far i like your channel thanks. Larry
Even Wal-Mart Cayenne pepper sauce is delicious. I ate bottles and bottles of it I was addicted.
It's so good!
I made the green one, it's an amazing recipe! so good.
PS. though im not sure how to replicate it because there will be a difference in amount of vinegar boiled off every time i make it.
That's awesome, definitely my wife's fave!
Fantastic video! I know you mentioned months of refrigerator shelf life. Is fermentation the only way to get a finished product with a shelf life of 12 months or more?
You could pressure can the bulk of your sauce and open and bottle fill as needed.
I think if it was me, I would skip the smoked paprika until I knew what the sauce tasted like without it so I could get a handle on the flavors of the peppers.. But overall nice job.
👍👍👍👍👍
Im going to try this with Serrano and Jalepenos. what do you think should i add paprika to it as well?
Green or red serrano's? I find the smoked paprika goes best with red peppers!
You could add ginger or do a pineapple sauce
I got the mill, comes with coarse, medium and fine grinders. Which one did you use?
It depends on the consistency you are after, fine will give a thinner sauce. I perfect the coarse or medium for a thicker sauce. I would experiment with all 3 to see which one you like!
I have a bunch of super hots, and I was wondering if you could give me a ratio of peppers to fruit to seasoning. Because as of now, I was just going to dehydrate them and vacuum sealed them. But now I want to make hot sauce or some ferment. What do you think? By the way, I love to see families in videos. A family that plays together can taste together.🥵
In general, my pepper to anything else ratio is about 9-1. Season a lot of the time is to taste and volume of peppers I'm doing at a time. I have about 3-4 bags of frozen peppers that I plan to do another large batch of hot sauce once we do our final harvest for the year coming up soon.
Can we use this same cooking method with dried peppers?
I don't see why not, as long as you mill/strain out the skins at the end you should be good.
If you drop the ph to 4.5ish or below, these should be shelf stable for at least a year.
Can i get specific directions?
Is there a way to process these to be shelf stable?
The smaller bottles I'm not sure but you can water bath or pressure can the bulk hot sauce and open as needed to fill bottles.
Are the bottles shelf stable? Hot water bathed?
The bottles are not, I keep them in a fridge but it you make it in bulk, I like to can the bulk and refill bottles as needed. However for the portion I made in the video these will last in a fridge for months. The high vinegar content keeps them safe.
If you get a good blender like a vita mix 7500 you will not have to mail or strain anything
That would cut down the processing time for sure!
Where did you get the mill and the bottles that you used?
@@FaithWalk4Life I have links in the description to both :)
@@mvboutdoors Thanks!!
What brand us your food mill.?
Here you go: amzn.to/3swshVH
Hi, could you, please, tell me what is your vinegar percentage ? I have 8-% at disposal. Is it OK, or I have to change the amount ?
I use white distilled which I believe is 4-5%. As long as it's food grade.
@@mvboutdoors Thank you for your help. I have at disposal white distilled (8%) and apple cider vinegar (5%). I will try to use both of them alternatively.
@@vladimirkramaric2502 Apple cider can definitely be used, at 8% you may want to add a small amount of water to dilute it some.
@@mvboutdoors Thanks a lot.
OK I love that you have a little baby honey badger there cause she got no F’s to give. y’all still got heat in your mouth and she’s like it’s mild but I need more flavor 😂😂😂and then I think just because she felt sorry for you. She’s like yea it’s a little spicy. This gen-Alpha crowd just came out already over it. Lol
What other veg can use to colour and blènd
There's really no limit, I want to try purple bell peppers next year to see how that comes out. You could use celery/celery seed and old bay to make a seafood style one, that would be interesting!
The daughter review 😂🤣
Do you need to hot bath the sauce
he said no you can put in fridge for a few months or you can can them
So is Ghost Pepper and Carolina Reaper next? 😅
I already have some ghost peppers sprouted for this year, I can't wait!
@@mvboutdoors can’t wait to see that. They are my favorite hot pepper
You lost me at air fryer...
🤣🤣
An oven will work just as well!