Making Hot Sauce - Simple 15 Minutes Recipe
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- Опубліковано 29 чер 2024
- The pods were sent by Peter Stanley. His info is below, please check him out!
Hot Sauce Starts at 10:02
Hot Sauce Bottles: amzn.to/2wmzZlG
Peter's G+: plus.google.com/u/0/+PeterSta...
Peter's UA-cam: / peter79813
Chocolate UnReaper: • Chocolate Unreaper pod...
Chocolate Bhutlah DM: • Chocolate Bhutlah DM p...
Elysim Oxide Scotch Bonnet: • Elysium Oxide Scotch B...
White Bhut W Strain: • White Bhut (Ghost) Jol...
KS Lemon StarrBurst: • StarrBurst Lemon - 201...
KhangSta Red: • KhangSta Red f4 - 2018...
BIH Jolokia x Sugar Rush Peach: • Bih Jolokia x Sugar Ru... - Навчання та стиль
Glad to see you remembered the gloves this time. :) That's my kind of consistency too.
I love your enthusiasm about the peppers. I'm the same way but with certain herbs I grow.
Love this my friend!!! I use your fermented hot sauce recipe and absolutely love it and now this...thanks for sharing :) Also love the pepper boxes tour...so many beautiful pods...can’t wait to see which ones you showcase on the What’s that pepper series!!!
Thanks. I just made some after watching this. I will say I used only mild peppers and the sauce is super mild. May have to add some hotter peppers on my next batch.
Hey Khang! Thank you so much for sharing your hot sauce method and talking about all of the different peppers. This was such a cool video :)
Thanks Khang!! Peter is awesome!! Great recipe!! 😀
Those pods look great. Nice n easy sauce making too, cool. Thanks.
Khang, thanks for this video, I have been wanting to make my own hot sauce and the pepper lovers group suggested to look at this video for a good recipe
Wow, I just made this and it is Over the Top!!! I’ve tried other hot sauce recipes and this one is beyond the best! Now I’ve got to try your fermented version! TFS !
Glad you like it!
Khang! You uploaded this at the best time! I have been looking through hot sauce videos and now I have one from the pepper head himself. Thank you!
This is his second sauce video.
@@GifCoDigital I've must have somehow skipped over the first one. Oops 😂
how long will this sauce last
I have never seen a Lemon Starburst or the Chocolate Unreaper in Australia. I love all the different chillis/peppers. I’m growing Hot Thai Birds Eye. I have also just brought some Jalapeño and some Habanero seeds. Going to try and cross pollinate the three for fun. I’m enjoying your videos.
THANKS FOR SHARING!!
Thank you! This was a great sauce to make
Good looking sauce as always
Just made My 1st ever bottle of sauce using 7 pot primo came out real good. Its not going to last long. Thanks for the quick recipe.
That sauce looks awesome Khang! 👍🏻
Thanks for sharing this I'm going to buy some bottles and make some 👍👍
Awesome!
Super video...extremely helpful...THANKS !!!
Thanks for this easy recipe!
Thanks for the recipe. 👍✌🏻
Very pods Peter sent you! Neat how to vid for making sauce. thx
Thank a million chef.
Nice job thank you for info.
Great video those are beautiful peppers 🌶 thank you for sharing 👍🏻
Hey nice recipe, one question though, how long does this sauce keep?
Khang - The Sauce God's face appears at 15:12 right in the pot, so you're obviously doing it right! Thanks for the great videos!
I enjoyed your video very much
Happened to have watched Peter Stanley out on a pepper excursion recently. I wonder if anything may remain today? Very great to see your love of growing spill over towards Peter, another great grower. Khang, would you suggest there is about around a cup and a half of "assorted" peppers in the Nutri cup when you begin to spin it? Your enthusiasm for home made goodies is very contagious! -Bob...
Just watched your hot pepper sauce show on u tube and I really like the hot spicy taste . Thanks for sharing . David
This recipe was great but I did add cup of water ( I had a little more pepper than you recommend), but it turned out great. Thanks
Great video 👍
What’s the shelf life of the hot sauce -at room temperature and/ or in fridge
Around six months for something like this when refrigerated. If you add things such as fruits or things of that nature expect less. The amount of chilies, vinegar, and salt you add are crucial for shelf life. Personally I go through a normal size bottle of my homemade stuff in a week or two so I never think twice about it. If you aren't a chilehead then just look for mold, separation, or darkening when you go to use it. Fermentation will increase the shelf life as well. I personally don't ferment because I don't appreciate the gains in terms of flavor but to each their own. Of course do your own research and follow many of the popular guides before proceeding. Don't be afraid of fermenting or becoming ill by doing it yourself. You are essentially eating a bunch of natural preservatives. Hope this helped someone, Cheers.
Great video. I have a Carolina reaper plant in my garden with dozens of pods just coming ripe. I'm going to use this recipe with them and some sweet peppers for taste. Hopefully it will be bearable.
jgp 1866 how’d it come out
Nice video dude
Btw, what is the shelf life of that? Do we need to store it in the fridge?
Such a simple recipe and wow such a lovely flavour. I used up the last of my paper lanterns to make a batch but only had cider vinegar so used that instead. It wasn't super hot of course but still wonderful. I plan to try some super hot growing next year but am a bit limited on space so any recommendations on a couple of good ones to start with would be appreciated.
You can always use smaller containers. The smaller the space, they smaller they grow.
Cool video Kang Thanks Bro 💪😎🔥💯🍻
I love your channel I’ve learned a lot. Could u help me.i’ve been making sauce,When I taste my sauce before cooking it’s very hot.but after I’ve cooked and reduced it down to where I like it it seems to have lost some of the heat, do you think I’m cooking for to long or does this just happen after cooking.
Or my mind could just be playing tricks on me haha spice coma
Cheers
just harvested my Cayenne peppers off my plant .looking to see how to make hot sauce ..THANK YOU ..this is awsome vidieo ..
Very nice video. I have some purple peppers coming in real soon from my greenhouse. Would like to keep the sauce purple but I'm not sure there's anything I could use as a backbone to that end. I'd rather not use food coloring or anyting like that. Purple bellpeppers are hard to come by in your average grocery store. Should have thought of that and planted my own this year.
Looks delicious! I still have a good amount of mild hot sauce left but I’m so ready to harvest my super hits so I can make some hot sauce!
Looks yummy!
I love your videos!!
I have a question where do you buy all those pepper seeds??
Check with Peter. I provided links under the description to reach him
I have some Joe's Long Cayenne, Pretty Purple and F1 Apache which are just about to mature. This is a great way to use them.
I have tried the Joe's Long, good pepper.
Thanks! I’m going to make some hot sauce today!
Am going go to try it
I added raw garlic to mine, I have the exact same blender as you and I used the big blending cup like you did! I had carrot and ginger in mine, with a lovely chocolate moruga scorpion and I must say...it was overly garlic-ey. I was told to cook it first. I know the recipes were different but how did you find it with raw garlic?
Nice. what pot are you using? If non stick / teflon better not use metal utensils as they scratch the coating. Have you tried to substitute vinegar with orange juice?
Great video
Do you sell the seeds of the lemon starburst
As always another Great video Khang ... Quick question ... Do you find that peppers that are labelled yellow turn very orange when they ripen on the plant .. it seems direct sunlight may play a factor with my plants as ripening pods of the back of the plant seem to ripen to a lighter shade ... I brought a unripe pod into the house and it ripened to a nice bright yellow ... lol ... seems a little odd but your input would be very much appreciated ;-)
Peppers come in many different colors and some do ripen to a different color. I have a few that started out green, turns yellow, then orange, then finally red.
Is there a big difference in taste between this recipe and the one you made earlier where you fermented the sauce instead of heating it ?
Another great thing when you put the sauce in bottles is.... The name escape me. ;) The sucker thing to keep the thurkey from getting dry by taking some juice and put it on it, I hate when I'm forgetting the names of things but pretty sure you understand what I'm talking about, work very nice and precise. ;)
Hey, I was wondering if I could do the same with some habaneros or if it wont be that spicy? I have about 6 habs and 7 red jalapenos and want to make a sauce
I was making BlackBerry jam while I was watching your video and one of Jay's white ghost was looking all Hot",so I diced up one ghost pepper into 5 pint jars of jam.
The final product has slight peppery taste to it but not hot at all. Next time I'll be more brave on the amount.
Very fun. My fingers are burning though 🤣
How cool before you bottle it? How long will it last in the bottle?
Wow nice selection of peppers need to find me some cool pepper seeds to start cheers
that plain staracha is so hit its already blistered 😂.
We usually heat-treat the veggies including hot peppers and so on and put them in jars while they are hot/warm and then close the lid.. This prevents it from a lot of things like rotting and so on. When the sauce and the air in the jar have cooled off, it will suck in the lid while it makes a poping sound. That's how you know it is completely sealed and ready to go the refrigerator. It should preserve any food a lot longer.
Great information, thank you!
*Mmm....* My mouth is literally watering.
This is the best video i ever saw
if so , you can breed an orange pepper tasting from 2 peppers or an orange starrburst
Peter Stanley is awesome he really knows how to maintain composure while eating super hots
My favorite is when Peter does pod test live
@@KhangStarr I really enjoy those as well , the Leviathan Gnarly Scorpion Review he did just a few days ago was really cool. I'm already excited for next year's garden lol
I love Peter's chilli reviews as well. Also check out "The Hippy Seed Company" you tube channel - they do awesome reviews!
Peter will just pop a whole huge superhot into his mouth, get the hiccups, "yeah i'm feelin' some heat..."
Also, his "pod test fail" video was pretty funny... I recommend that too. :D
I have one question have you ever at any one point in time texted any better pepper sauce than Tabasco, it is getting so expensive that I might have to learn how to make my own
What's the difference between this method and the fermenting with the apple cider vinegar from your other video?
Hey Khang! Manny here. Do we keep the cooked sauce in the fridge? What’s the life of the bottled cooked and fermented sauces?
Great video!, maybe a "Cooking With Khang" Series coming soon????😎
BD Beatz 6
Bathroom break after handling peppers. 😂
you prolly dont give a shit but if you're stoned like me during the covid times then you can stream all of the latest movies and series on InstaFlixxer. I've been binge watching with my brother during the lockdown xD
@Reign Micah Definitely, been watching on InstaFlixxer for since december myself :)
Those are beautiful pods. Do you sell the seeds? I’d like to get some. Thanks - James
You rock brother.....
Wow this is great! I just made some, and it tastes awesome but I can't seem to get the sauce to thicken on the stove, any ideas?
Slow cook it and allow steam to escape. The steam is excess water being taken out to thicken up the sauce. Make sure to use really fresh bell peppers and grind them finely.
@@KhangStarr thank you so much! I'm gonna try this very soon!
How does this differ from you fermented version. I just bottled my second season. I really enjoy that one
Fermentation will produce a much different flavor. It's like aged wine =)
How long this sauce stay out of freeze ??
Thanks for sharing that Khang. Looks like a very nice, easy to make recipe. I suspect you have an instant pot, as that measuring up looks very familiar, lol.
how long is it good for while in the bottle
I just made this recipe and it is amazing. My only tip is to be careful about how many super hots you add. I went a bit overboard and used 3 Carolina Reapers and 3 Ghost Peppers. Now I can't add very much sauce without getting completely overwhelmed by the heat, which is a shame because the flavor is so good and I really wanted to slather it on my food. Just a dab will do you.
Add fruit
Looks delicious. What is the shelf life. Thanks for sharing.
G.R, Dray curious as well
Albert Huynh Yeah Albert I'd love to try this recipe and a couple others as well. But im just nervous about shelf life I don't want to make myself sick if I keep something too long. And I have several peppers ready to pick. Take care.
i was wondering if you where going to update how you make your hot sauce. thank you for making a new video. when i tried to make scotch bonnet pepper sauce by following instructions in the old video. i think i made mistake. i added cane sugar instead off sugar in the raw. i did the 6-7 days in the cupboard for fermentation and then put it in the fridge. needless to say its very spicy, but does not taste good and keeps trying push its self out of the squeeze bottle. this method looks lot easier lol. again thank you @Kang Starr for the update. after doing this method can you refrigerate right away or do you need to wait? does the type of sugar you use matter ? same with vinegar? thank you
I don't want to provide wrong information, but I'll tell you what I do personally. I don't keep this in the fridge, I just leave it at room temperature. I have a few bottles that I still have after a few months. I like cane sugar as it as a nicer taste. For vinegar, I use regular white sometimes and apple cider sometimes. Since I don't like strong vinegar taste, I usually add just enough so that it doesn't overpower my sauce.
@@KhangStarr thank you for the feedback most appreciated.
Can anyone tell me where I can find the lemon starburst and the scarlet rose or if anyone knows of a substitute for it
thank you for this, I have scorpion peppers out the yahoo right now!!
You said to add 4-5 super hots, but then you tossed in some other random peppers. Is that a necessity for balance? because I was just going to use 4 to 5 ghost peppers as my hot peppers. This will be my first time making hot sauce.
Khang Starr that sauce looks awesome dude!! I would recommend using a wooden utensil
Thank you! I will do that next time? Does it change anything?
Not sure exactly lol. I have always heard that you want to use wooden utensils when making pasta sauce. I think that the same thing would apply with making hot sauce.
Not to mention upsetting your wife by scratching the non-stick coating of your pot! I always use a wooden spoon when using a non-stick pot/pan. As far as pasta sauce is concerned, I do believe (do your own research) that the tomato does react with the metal in copper/aluminium/iron pots. Best to use stainless when cooking tomato sauce.
Is it ok if I used the pepper seeds?
how do you store it - refridgerator or shelf?
Hey. Where can I get some StarrBurst pepper seeds??
Super duper bad ass!!!!!! You guyz r like the hot pepper conosuers!!!!
how to buy seeds from peppers channel?
Hi Khang. According to your own experience what peppers I need for making extra hot sauce, hot sauce, medium and mild Sauce. I'll buy peppers from Peter.
Extra hot, use Reapers, 7 Pot, or Trinidad Scorpions. Medium sauce, use Scotch Bonnet or habanero. Mild, use Thai chilis or Aji varieties.
Do I have to cook it? Or can I just have it raw?
Never cooked homemade hot sauce ... interesting. Is that done for longer shelf life?
It should be.
How long does it last?? As in expiry
That raspberry jam looks like it would go well when you mix them with strawberry jam and spread it on some scones
It's very good, but so so hot!
Khang Starr Ohh. That sounds so nice 🙂
I can see the smoke from the very hot peppers already 😂🔥
FYI, the Pequin x Goat's Weed goes by the name Hogsweed.
Question: How long is this good?
Not alot of vinegar and not fermented. Not long.
A bit harsh
@@Skeetr86 would you or anyone have an example (a good UA-cam video link) of what is meant by fermented? Thx.
I know im late but what exactly is that jelly bean size pepper
I appreciate your regard expressed regard for Peter. That in itself was inspiring. Nice presentation Khang Thank you
I would love to try some of those star burst
Hi khang, I tired making your hot sauce I Veered off a little bit. Man that was bad. First time trying to make hot sauce. When I stuck to your recipe it was good.
yesterday i was slicing up some hots and removing the insides, after i was done i went to use the bathroom. without giving it much thought there i was day dreaming about how good dinner is going to be when all of a sudden a 5 alarm fire broke out in my pants. it honestly felt like it was going to fall off. so before yall make this sauce just a kindly reminder to wash your hands before touching any part of your body that may be sensitive. LOL
LOL I'm almost certain that many of us that grow peppers have done this at least once.
I did this tonight after de-seeding a big sun habanero that I received in a trade 😅😂 washed my hands 4 times and still the oil is on my fingers and burns everytime i touch another part of my body!