You should try crushing your garlic instead of, or in addition to, slicing it. Crushing or just generally abusing your garlic releases a chemical called allicin which gives you a better/stronger flavor. It also makes it easier, chop off the garlic butt and crush with the side of your knife. The clove will easily release from the peel and then it's super easy to chop up. Far easier than trying to dice up a whole clove and it also tastes better.
As someone who has been fermenting for a long time (specifically peppers), make sure you are using either bottled, or filtered water to avoid any weird taste in your hot sauce from the crap they add to tap water. Also, you should NOT be using Iodized salt. I haven't been brave enough to grow Ghosts yet, but I will be next year. Thanks for the recipe. I'll have to give it a shot.
I want to make your hot sauce and have 2 questions. Do you use sweet Pepperoncini Peppers? And you mention that you let the peppers ferment for a couple of weeks. Is it 2 or 3 weeks? BTW, Thanks for the recipe and the links.
The pepperoncinis were just your standard, & the sweet peppers I added were mini sweet peppers. I went for 2 weeks, you could probably get away with a week, but I let it go longer to try to build more flavor.
@@journeytopreparedness6876 I will defintely do it for the two weeks for sure. I just wanted to make sure it wasn't three weeks. Thank you so much for your reply and I cannot wait to make the hot sauce. Thank you for your help and the recipe.
@@raptorkravmaga9977 thank you for letting me know. That is awesome. I still have some hot sauce from last season. Thank you again for letting me know!
Explain the PH level again - yours was .7and you said low enough to be shelf stable. What is the RANGE for the PH that needs to be achieved? and if it is off - what can you do about it? or is it just not shefl stable?
Basically the lower the ph level higher acidity which prevents the growth on bacteria. For hot sauces here is a general guide - 3.5 pH and below = acid food high level of acid in the product, low levels of potentially hazardous foods, cooking may not be necessary for the product itself but hot packing is required to sterilize the bottle cap if the product is to be considered shelf stable. Usually not required to refrigerate after opening 3.5-3.8=could be an acidified food or a formulated acid food, depending on the ingredients cooking required to kill all the nasties in the sauce and hot packing to sterilize the cap. 3.8-4.6 acidified food cooking of sauce required, hot packing required by a BPCS-certified processor
Bro…respect the ingredients! You were almost there until diving face first into now warm/hot fermented Ghost Pepper sauce!! Jealous of your Vitamix, but simple physics says that blender will “heat” and aerate the sauce due to friction and “whisking, thus amplifying the aroma. Your blender essentially cooked the potent peppers!! Also, if you smash the garlic, you’ll get a sweet flavor from it, helping to balance the heat while still providing that flavor. Slicing and chopping garlic adds a pepper flavor.
It is easy to make the most vicioust hot sauce out of ghost peppers, carolina reaper and trinidad scorpio. The hardest thing is to make the sauce taste good and edible.
I am making this recipe. We are approaching the 3 week mark in the fragmentation process. Was I supposed to keep the mason jars in the fridge during this process or is it okay on the counter which is where we have it??
My first super hot grow is ripe and am going ti try this recipe but i'v got about 1000+ ghost, reaper, chocolate bhutlah, t Rex and more, not sure what I'm going to do with so much hot sauce but next year only growing a couple plants, maybe 4 plants. Thank's
I'm grew my first garden this year and have 2 ghost pepper plants. They're just starting to produce a bit and ripen so I should have enough to make my first batch of hot sauce in the next week or so. Looking forward to trying out this recipe!
Nice job! If I do this super hot kinda stuff indoors, I use a respirator. Wimpy? Yep, but man it can get me so buggered up I can't continue the making of the sauce for about a half hour.
Man, my peppers are too strong to a point that it is dangerous. My wife was in a zoom meeting in another room and started coughing uncontrollably when I finish the blending. We almost had to evacuate the house. Anyway, it smells delicious, but I will have to cut it with something. I am fermenting some sweet red bell peppers and will add the ghost pepper concentrate until I find my max amount of tolerable heat. Any advice on what I can use to bring the heat down? I have seen sweet peppers, carrots, onion.
I've seen tomatoes used as well like he did in the video. However I do not like tomatoes or onions because they introduce more water than I like. I prefer carrots, they tone down the flavor without adding too much water. I haven't tried sweet potatoes.
what i'm doing is making a tabasco based sauce and adding ghost and habanero peppers. so my advice is if there's a hot pepper you really love that's milder grow that and add some of the ghost. I've done this before mixing different sauces and it works real well. Oh, i am also growing a lemon pepper to add... i love the flavor of all four of these peppers and anticipate a really tasty sauce!
You should try crushing your garlic instead of, or in addition to, slicing it. Crushing or just generally abusing your garlic releases a chemical called allicin which gives you a better/stronger flavor. It also makes it easier, chop off the garlic butt and crush with the side of your knife. The clove will easily release from the peel and then it's super easy to chop up. Far easier than trying to dice up a whole clove and it also tastes better.
As someone who has been fermenting for a long time (specifically peppers), make sure you are using either bottled, or filtered water to avoid any weird taste in your hot sauce from the crap they add to tap water. Also, you should NOT be using Iodized salt. I haven't been brave enough to grow Ghosts yet, but I will be next year. Thanks for the recipe. I'll have to give it a shot.
I’ve got three reaper plants full of peppers, my ghost and habanero are taking there time. Can’t wait to try this.
That's awesome! The great part about the recipe is it works with all peppers. Let me know how it turns out and what you think.
The way you eat it , with a little tiny dip with your finger , you done made enough for the next hundred generations. COM'ON MAANNN !!!!
Ha, ha. Wasn't sure how it would be. Didn't want to over do it right away end up killin' myself on camera
I want to make your hot sauce and have 2 questions. Do you use sweet Pepperoncini Peppers? And you mention that you let the peppers ferment for a couple of weeks. Is it 2 or 3 weeks? BTW, Thanks for the recipe and the links.
The pepperoncinis were just your standard, & the sweet peppers I added were mini sweet peppers. I went for 2 weeks, you could probably get away with a week, but I let it go longer to try to build more flavor.
@@journeytopreparedness6876 I will defintely do it for the two weeks for sure. I just wanted to make sure it wasn't three weeks. Thank you so much for your reply and I cannot wait to make the hot sauce. Thank you for your help and the recipe.
@@lauralangley7240 I ferment at least 6 weeks. I'm getting much better flavor and taste.
@@raptorkravmaga9977 thank you for letting me know. That is awesome. I still have some hot sauce from last season. Thank you again for letting me know!
Explain the PH level again - yours was .7and you said low enough to be shelf stable. What is the RANGE for the PH that needs to be achieved? and if it is off - what can you do about it? or is it just not shefl stable?
Basically the lower the ph level higher acidity which prevents the growth on bacteria. For hot sauces here is a general guide -
3.5 pH and below = acid food
high level of acid in the product, low levels of potentially hazardous foods, cooking may not be necessary for the product itself but hot packing is required to sterilize the bottle cap if the product is to be considered shelf stable. Usually not required to refrigerate after opening
3.5-3.8=could be an acidified food or a formulated acid food, depending on the ingredients
cooking required to kill all the nasties in the sauce and hot packing to sterilize the cap.
3.8-4.6 acidified food
cooking of sauce required, hot packing required by a BPCS-certified processor
@@journeytopreparedness6876 thank you!
Bro…respect the ingredients! You were almost there until diving face first into now warm/hot fermented Ghost Pepper sauce!! Jealous of your Vitamix, but simple physics says that blender will “heat” and aerate the sauce due to friction and “whisking, thus amplifying the aroma. Your blender essentially cooked the potent peppers!! Also, if you smash the garlic, you’ll get a sweet flavor from it, helping to balance the heat while still providing that flavor. Slicing and chopping garlic adds a pepper flavor.
Lol nice cutting board 😂 Small lil peewee cutting Board
It is easy to make the most vicioust hot sauce out of ghost peppers, carolina reaper and trinidad scorpio. The hardest thing is to make the sauce taste good and edible.
Excellent and informative video. I planted some ghosts this year and will give this one a try. Also agree with you on the Vitamix. They're the best.
Let me know how it turns out
Do you not pasteurize any of your sauces to halt the fermentation process?
I think you need a larger fermenting weight.
I am making this recipe. We are approaching the 3 week mark in the fragmentation process. Was I supposed to keep the mason jars in the fridge during this process or is it okay on the counter which is where we have it??
No need to refrigerate. On the counter should be ok, but ideally you want them in a dark place. I put mine in a lower cabinet.
My first super hot grow is ripe and am going ti try this recipe but i'v got about 1000+ ghost, reaper, chocolate bhutlah, t Rex and more, not sure what I'm going to do with so much hot sauce but next year only growing a couple plants, maybe 4 plants. Thank's
I went all out on my first grow years ago. I cut up and dried what I couldn't use and they keep for quite a while. A dehydrator is perfect for that.
Tomato down👎
can you use green habaneros? It was my first time growing them and thought they were good to pick.
I don’t see why you couldn’t. Might make an interesting color with some good heat.
WHOA the clown in the background freaked me out for a sec haha. Looking forward to trying this out tonight!
LOL Hope yours turns out, I thought it turned out really good.
I'm grew my first garden this year and have 2 ghost pepper plants. They're just starting to produce a bit and ripen so I should have enough to make my first batch of hot sauce in the next week or so. Looking forward to trying out this recipe!
Let me know how it turns out and what you think.
Got maced.
32 oz mason jars?
Yes. Sorry I didn't get back sooner, Somehow I missed this.
Nice job, looking for the link to the bottles....
amzn.to/3bgyME0
Here is a link to the bottles I used.
Thanks man! Good video.
Thanks!
Hopefully the rest of mine will ripen up before the season is over I got one off today looking forward to trying this recipe out.
It's a nice recipe. Thanks for your information Barry. I've got to make this during this week. Peace
Names not Barry it’s Dana .
Nice job! If I do this super hot kinda stuff indoors, I use a respirator. Wimpy? Yep, but man it can get me so buggered up I can't continue the making of the sauce for about a half hour.
Wimp
Man, my peppers are too strong to a point that it is dangerous. My wife was in a zoom meeting in another room and started coughing uncontrollably when I finish the blending. We almost had to evacuate the house. Anyway, it smells delicious, but I will have to cut it with something. I am fermenting some sweet red bell peppers and will add the ghost pepper concentrate until I find my max amount of tolerable heat. Any advice on what I can use to bring the heat down? I have seen sweet peppers, carrots, onion.
I've seen tomatoes used as well like he did in the video. However I do not like tomatoes or onions because they introduce more water than I like. I prefer carrots, they tone down the flavor without adding too much water. I haven't tried sweet potatoes.
what i'm doing is making a tabasco based sauce and adding ghost and habanero peppers. so my advice is if there's a hot pepper you really love that's milder grow that and add some of the ghost. I've done this before mixing different sauces and it works real well. Oh, i am also growing a lemon pepper to add... i love the flavor of all four of these peppers and anticipate a really tasty sauce!
YES!!!
gotta love the hot shit