You wouldn't be able to ferment with dried peppers. I have another sauce recipe that uses just dried peppers. It came out fantastic! Search on my channel for it.
THANK YOU!!!!! I CAN NOT WAIT TO MAKE YOUR THAI HOT SAUCE WITH GARLIC AND THE GHOST PEPPER HOT SAUCE -WONDERFUL VIDEOS!!!!!! THANK YOU!@@WhiteThunderBBQ
It always pleases me to see an orange-stain on the blender Nate - a sign of plenty of activity! Good to see you adding that red pepper to bring down the heat level a little bit mate !!!!
😆👹 That even sound Gnarly🥵 The pain of goodness I made to much Diablo and Hells Bells hot sauce. Had to freeze it! and my salsa. Its a year old now and i don't want it to ruin! I eat it every day on some thing. Crackers and sandwiches to, to good to sell. Each has there own flavors YUM HAPPY HOLIDAYS
@@WhiteThunderBBQ The Hells Bells is just Cayenne Peppers, Blended where the seeds are showing, With Peach jelly, Cumin, Chili Powder, Worcestershire Sauce, Apple cider vinegar, salt and garlic powder to taste
The Diablo is a copy off of Taco Bells Diablo sauce. In my version With cayenne peppers that is blended down to a fine pulp. with peach jelly PEACH JELLY REALLY MAKE IT IN HOT SAUCES ~ I LOVE IT my copy is very thick. i thin it down with other cayenne hot sauces or more vinegar or even a beer what not. Just 1 bottle had made 3 extra so far it so concentrated>> i took some of the hells bells and blended down fine , and it to got a Diablo taste> when blended down ! Now with the seed full , got a difference good tastes liken them both
It was a pH meter, I want it to be 3.8 or less and want the sauce going into the bottle at at least 190 F and flip it upside down to heat up the cap and air space. Then its shelf stable.
Love the photography.
Love the editing.
Love the Deep House Chill soundtrack. 👍
@Nick K too right he is 👍
Thanks so much David!! Cheers!
Looks awesome, I have Apocalypse Scorpions, California Reapers, and Peach Ghost started and probably try this out.
Thanks so much Jeff! I have a bunch of plants for this year as well. Started late though and they are super small.
Would this work with dried peppers I can't find fresh near me
You wouldn't be able to ferment with dried peppers. I have another sauce recipe that uses just dried peppers. It came out fantastic! Search on my channel for it.
Love your Hot Sauce videos!!!! Newbie here. Would really like to have a printed recipe though. Do you have a recipe book out?
Look around here, older recipes may be written out - whitethunderbbq.blogspot.com/2017/06/yellow-hot-sauce-recipe-mustard-based.html?m=1
THANK YOU!!!!! I CAN NOT WAIT TO MAKE YOUR THAI HOT SAUCE WITH GARLIC AND THE GHOST PEPPER HOT SAUCE -WONDERFUL VIDEOS!!!!!! THANK YOU!@@WhiteThunderBBQ
Nate my good friend, you could just pour some of this on your charcoal & start the fire, no open flame needed, lol.Merry Christmas to you & yours pal.
Merry Christmas Steve. Thanks!
@@WhiteThunderBBQ Nate my good friend, yw, & ty, i pray you and yours had a Merry Christmas & a Happy New Year pal, you all stay safe
It always pleases me to see an orange-stain on the blender Nate - a sign of plenty of activity! Good to see you adding that red pepper to bring down the heat level a little bit mate !!!!
hahaha - that was a Hungarian pepper so still mildly hot :-) I like to do that to help hold everything under the brine. Cheers Simon!!
😆👹 That even sound Gnarly🥵 The pain of goodness I made to much Diablo and Hells Bells hot sauce. Had to freeze it! and my salsa. Its a year old now and i don't want it to ruin! I eat it every day on some thing. Crackers and sandwiches to, to good to sell. Each has there own flavors YUM HAPPY HOLIDAYS
You have recipes you want to share with your homemade hot sauces?
@@WhiteThunderBBQ The Hells Bells is just Cayenne Peppers, Blended where the seeds are showing, With Peach jelly, Cumin, Chili Powder, Worcestershire Sauce, Apple cider vinegar, salt and garlic powder to taste
The Diablo is a copy off of Taco Bells Diablo sauce. In my version With cayenne peppers that is blended down to a fine pulp. with peach jelly PEACH JELLY REALLY MAKE IT IN HOT SAUCES ~ I LOVE IT my copy is very thick. i thin it down with other cayenne hot sauces or more vinegar or even a beer what not. Just 1 bottle had made 3 extra so far it so concentrated>> i took some of the hells bells and blended down fine , and it to got a Diablo taste> when blended down ! Now with the seed full , got a difference good tastes liken them both
Did that thermopen say 315 degrees
It was a pH meter, I want it to be 3.8 or less and want the sauce going into the bottle at at least 190 F and flip it upside down to heat up the cap and air space. Then its shelf stable.
yeah Joe has it right - its a pH meter! Thanks STBBQ!
Man that looks good Nate! No doubt it was hot but that’ll make it last a bit longer hah. Have a merry Christmas buddy!
True that - hotter the sauce the longer it stays in my fridge :-) Thanks charlie!!
I just got Trinidad and ghost peppers
NICE!!! I have a 3 year old scorpion plant