I have a ginormous rocoto ,manzano chilli plant . probably 8-10 years old. I love them so much . just a super, super hot capsicum. black seeds so gotta de-seed otherwise heaps of black spots in the sauce. They are so delicious , I highly recommend trying them. fresh in a salad is 🔥
@@DogFish-NZ am I misunderstanding something? I looked up this rocoto manzano stuff, and apparently they'd top out at 100,000. Far from a super, super hot capsicum. Or did you selectively breed them starting with these to make a super hot?
I've been eating hot sauce since 1977 when I moved to Arizona @ 19 yo. (which I call home). I found your site and became addicted. Last night I made my first batch of hot sauce from garden peppers. Habeneros and ghost peppers. Turned out great. Thank you!
@@ChiliPepperMadness You may have created a monster... I made 5 bottles of Habanero hot sauce with one Ghost pepper for an added kick and one bottle is already half gone. Thank you! I'm making a Ghost pepper hot sauce tomorrow before the hurricane gets here.
Accidently found your channel some weeks ago when I was looking for videos about Louisiana style hot sauce. So I enjoyed this one very much as well. And indeed, heat tolerance is something you can build up 👍
I made a batch like you suggested at the end, simmering the peppers in vinegar, in addition I added a leftover brine that slightly sweetened with natural sugar and malt vinegar. I strained off all the debris and it s very fluid like water and very very hot. I have used it primarily to wake up salads. It had habanero, jalapeno dried mild peppers. Good video, excellent presentation.
This is the recipe I was looking for, made milder 6-800k sauce earlier, but still had my peach beast reaper, lemon bob, and chocolate bhutlahs leftover. Great job!
Hey thank you for this video!! First time making hot sauce from home grown peppers(habanero, pabalano, ghost pepper and serrano’s) and it turned out AWESOME!! I personally put a bit of xantham gum to thicken it a bit and then a tad of sugar but fresh basil from the garden was a great add too. Thanks man 🤙🏻
I have about 70 Habeneros ready to be picked and used. I don't know what to do with all of them lol. There's well over 100 on my plant though. Best growing year I've ever had and I used Alaskan fish fertilizer and bloom booster and my plants are insane. Grew quadruple what I usually get lol.
I've strained my hot sauce then put the solids in the oven for a few hours at ~200 to dehydrate it and make a dry seasoning to pair it with. Turned out awesome.
Really nice looking sauce! In Trinidad roast pepper sauce is essential. We often heat some oil with some finely chopped onions or garlic and pour it over the sauce after its been roasted and blended. Really brings out another great layer of flavor!
Epic timing! I'm waiting for my pepper to arrive to make my hot sauce for holiday presents! Didn't think of roasting it or the type of vinegar. Any suggestions of the type of vinegar?
I thought I was crazy for putting Italian basil in my hot sauce but this has shown me otherwise! I have some Persian basil growing right now that could bring an entirely different flavor profile.
How do you determine ratios? Trial and error? I guess I’ll have to do that either way because I’m trying to reverse engineer one of my favorite sauces that got discontinued.
Try fermenting them too. I made my first hot sauces one week ago. I let the peppers ferment with garlic. If you like Tabasco, they ferment their peppers.
Great recipe as always! It's true about the tolerance. I was totally unprepared to my first "sauce" made from Shabu Shabu (Chinese Bhut jolokia variation) - tried only maybe a teaspoon to adjust spices during cooking and it almost knocked me out (suffered from low blood pressure and capsaicin cramps for the next hour). So when new pepper growers start they journey immediately from Carolina Reaper, I wish them only luck. Starting from less hot peppers, like Habanero or Fatalii or using 3-4 superhots with more filler (less hot peppers or fruits) might be a great option for starters.
Daniel, this will last many months because of the vinegar content, which acts as a preservative. It will last longer in the fridge, but many people keep their hot sauces out of the fridge.
Oh yeah! You can add sugar if you'd like. I sometimes add honey to my hot sauces, depending on the intended use and combination of ingredients. Works great.
I recommend any vinegar that you enjoy the taste of, as that will greatly affect the final hot sauce. White vinegars affect flavors the least, while apple cider vinegar brings more tang. Use good quality for best results, but really any edible vinegar can be used.
I know many people who enjoy adding smoke to their sauces, either by smoking the peppers first, or using liquid smoke. Adds a nice touch. Let me know how it goes for you.
Instead of chopping fresh poppers, you can save time and money by starting your sauce with Fiery Farms Fermented pepper mash, which is ready to brew or cook with other ingredients to make the best sauce.
Omg Mike, that looks fantastic!! My tolerance is about hot/medium hot. So I’m going to try to find me some chocolate habanero and scotch bonnet peppers and make this. Happy Thanksgiving to you and your family!!! 👍
*roast superhots and 2 cloves garlic, blend with vinegar salt basil, jar. Does this make a sauce? Perhaps, perhaps just blended hot peppers are hot. I'm unsure if this recipe results in a product greater than the sum of its parts. I'll give it a shot though. Thanks for the video.
I'm thinking roast half the peppers, soak half in ethanol 48h, sautee onion garlic basil tomato vinegar water, incorporate peppers and spirits when onions finish, reduce on medium low heat until ethanol is evaporated, add touch of sugar and citrus, blend, add emulsifier (lecithin, xanthan), strain loosely, bottle
Many simple hot sauces are made this way, simple ingredients, simple process. You can, of course, experiment from there with different ingredients and techniques. Have fun!
That's probably not enough to make much hot sauce, but you CAN use it in combination with other peppers. A single Carolina Reaper will bring a LOT of heat.
Who else do you know that can handle the EXTREME 🔥🔥🔥and help you enjoy this hot sauce?
Making sauces has become a hobby of mine
Yep, once you get started, you really get into it. So many possibilities, and they disappear fast! =)
I have a ginormous rocoto ,manzano chilli plant .
probably 8-10 years old.
I love them so much . just a super, super hot capsicum. black seeds so gotta de-seed otherwise heaps of black spots in the sauce.
They are so delicious , I highly recommend trying them. fresh in a salad is 🔥
@@DogFish-NZ am I misunderstanding something? I looked up this rocoto manzano stuff, and apparently they'd top out at 100,000. Far from a super, super hot capsicum.
Or did you selectively breed them starting with these to make a super hot?
Oh yea love heat. Awesome pep video sir. Now I'm excited.
You and me both!
I've been eating hot sauce since 1977 when I moved to Arizona @ 19 yo. (which I call home). I found your site and became addicted. Last night I made my first batch of hot sauce from garden peppers. Habeneros and ghost peppers. Turned out great. Thank you!
Awesome! Thank you! Very glad to be helpful.
@@ChiliPepperMadness You may have created a monster... I made 5 bottles of Habanero hot sauce with one Ghost pepper for an added kick and one bottle is already half gone. Thank you! I'm making a Ghost pepper hot sauce tomorrow before the hurricane gets here.
I love it! Something you'll never grow tired of. Enjoy.
thank you so much! I am going to re-create this once my Carolina reapers are ripe. btw. love that outro. made me laugh a lot!
Absolutely! Enjoy the reaper sauce! I love it.
Accidently found your channel some weeks ago when I was looking for videos about Louisiana style hot sauce. So I enjoyed this one very much as well. And indeed, heat tolerance is something you can build up 👍
Absolutely, glad you found me. Thanks, Geert!
@@ChiliPepperMadness you have really good videos for all kind of hot sauce lovers! gonna do one myself this weekend. Thanks Mike!
@@bleakflouw930 Awesome! Thanks! Enjoy for sure.
What an awesome grill setup!! You should do a tour of your outdoor cooking area...
Thanks for the idea!
I made a batch like you suggested at the end, simmering the peppers in vinegar, in addition I added a leftover brine that slightly sweetened with natural sugar and malt vinegar. I strained off all the debris and it s very fluid like water and very very hot. I have used it primarily to wake up salads. It had habanero, jalapeno dried mild peppers. Good video, excellent presentation.
Thanks, Richard! Great use for this stuff.
This is the recipe I was looking for, made milder 6-800k sauce earlier, but still had my peach beast reaper, lemon bob, and chocolate bhutlahs leftover. Great job!
Sounds great! I love it. Happy sauce making!!
I have year round clogged sinuses. When I eat hot sauce, my sense of smell returns and I can really taste food so much more and enjoy it.
Sounds like this is the perfect recipe for you my friend!
Hey thank you for this video!! First time making hot sauce from home grown peppers(habanero, pabalano, ghost pepper and serrano’s) and it turned out AWESOME!!
I personally put a bit of xantham gum to thicken it a bit and then a tad of sugar but fresh basil from the garden was a great add too. Thanks man 🤙🏻
You are very welcome!
Thanks for sharing
Thx for this recipe.
I will try.
Hope you enjoy it!
I just harvest reapers, I wanna make hot aside, every video I’ve seen so far is salsa. Thanks for video
I bet you will enjoy this recipe then. It's my favorite!
@@ChiliPepperMadness I will thank you for sharing. I will be trying it out this weekend.
I have about 70 Habeneros ready to be picked and used. I don't know what to do with all of them lol. There's well over 100 on my plant though. Best growing year I've ever had and I used Alaskan fish fertilizer and bloom booster and my plants are insane. Grew quadruple what I usually get lol.
Nice yield!
I've strained my hot sauce then put the solids in the oven for a few hours at ~200 to dehydrate it and make a dry seasoning to pair it with. Turned out awesome.
Yes, perfect. I usually use my dehydrator, but either is great! Ideal way to use it up and no waste.
Yummy, sound delicious
Thank you 😋
Really nice looking sauce! In Trinidad roast pepper sauce is essential. We often heat some oil with some finely chopped onions or garlic and pour it over the sauce after its been roasted and blended. Really brings out another great layer of flavor!
Thank you so much!
Looks great! I made some roasted habanero sauce for the first time a few weeks ago and really like the flavour👍
That is awesome!
Epic timing! I'm waiting for my pepper to arrive to make my hot sauce for holiday presents! Didn't think of roasting it or the type of vinegar. Any suggestions of the type of vinegar?
Thanks, Ember! I often use a good quality white vinegar, but love apple cider vinegar for the sweet/tart qualities. Several to choose from!
I thought I was crazy for putting Italian basil in my hot sauce but this has shown me otherwise! I have some Persian basil growing right now that could bring an entirely different flavor profile.
Awesome, enjoy!
How do you determine ratios? Trial and error? I guess I’ll have to do that either way because I’m trying to reverse engineer one of my favorite sauces that got discontinued.
It's definitely trial and error, experimenting with ratios. Fun stuff!
Great info, sauce looks good.
Thanks for watching!
Try fermenting them too. I made my first hot sauces one week ago. I let the peppers ferment with garlic. If you like Tabasco, they ferment their peppers.
Love it. Enjoy!
i added more acid to mine to keep better and am now seeing all kinds of funky colours, shapes, and creatures. hot peppers ain't no joke.
Whoa!
Great recipe as always!
It's true about the tolerance. I was totally unprepared to my first "sauce" made from Shabu Shabu (Chinese Bhut jolokia variation) - tried only maybe a teaspoon to adjust spices during cooking and it almost knocked me out (suffered from low blood pressure and capsaicin cramps for the next hour). So when new pepper growers start they journey immediately from Carolina Reaper, I wish them only luck. Starting from less hot peppers, like Habanero or Fatalii or using 3-4 superhots with more filler (less hot peppers or fruits) might be a great option for starters.
Thanks! Yes, definitely a good idea to start with milder peppers and work your way up.
Love the video. Thank you. How long is a long time. I probably go through a bottle that size once a month. Will it last?
Thanks. This should last 6 months easily, longer in the fridge. There is a lot of vinegar. Enjoy!
@@ChiliPepperMadness thank you, that's really good to know, and of course I always refrigerate my hot sauce. Just makes sense. Peace brother
May I ask if how many weeks or months does it last? How long is its shelf life?
Daniel, this will last many months because of the vinegar content, which acts as a preservative. It will last longer in the fridge, but many people keep their hot sauces out of the fridge.
That first pepper was moldy inside. Great video; thank you!
There was a small dark spot, but I cut out any of those. You won't know until you cut into a pepper. Discard as needed.
@@ChiliPepperMadness I know. I was paying attention to detail. Old Army guy. :)
Epic video! I have never tried it, but I expected you to add sugar. I guess I was wrong.
Oh yeah! You can add sugar if you'd like. I sometimes add honey to my hot sauces, depending on the intended use and combination of ingredients. Works great.
Bang on again Mike. I made this with Chocolate Bhutlah, pure hate in a bottle.
Best phrase. "Pure hate in a bottle". Love it.
what kind of vinegar do you recommend
I recommend any vinegar that you enjoy the taste of, as that will greatly affect the final hot sauce. White vinegars affect flavors the least, while apple cider vinegar brings more tang. Use good quality for best results, but really any edible vinegar can be used.
What do you think abut adding liquid smoke flavoring to hot sauce?
I know many people who enjoy adding smoke to their sauces, either by smoking the peppers first, or using liquid smoke. Adds a nice touch. Let me know how it goes for you.
NICE !
Thanks!
Instead of chopping fresh poppers, you can save time and money by starting your sauce with Fiery Farms Fermented pepper mash, which is ready to brew or cook with other ingredients to make the best sauce.
I love it this way, but you can definitely go for it!
Omg Mike, that looks fantastic!! My tolerance is about hot/medium hot. So I’m going to try to find me some chocolate habanero and scotch bonnet peppers and make this.
Happy Thanksgiving to you and your family!!! 👍
I appreciate, Ray! Thanks so much. Let me know how it goes for you. Happy Thanksgiving to you and yours as well!
*roast superhots and 2 cloves garlic, blend with vinegar salt basil, jar. Does this make a sauce? Perhaps, perhaps just blended hot peppers are hot. I'm unsure if this recipe results in a product greater than the sum of its parts. I'll give it a shot though. Thanks for the video.
I'm thinking roast half the peppers, soak half in ethanol 48h, sautee onion garlic basil tomato vinegar water, incorporate peppers and spirits when onions finish, reduce on medium low heat until ethanol is evaporated, add touch of sugar and citrus, blend, add emulsifier (lecithin, xanthan), strain loosely, bottle
Many simple hot sauces are made this way, simple ingredients, simple process. You can, of course, experiment from there with different ingredients and techniques. Have fun!
Yep, sounds wonderful. It all boils down to the flavors you want to develop. Happy sauce making!
why latex gloves? so many people are allergic to Latex.
Use another type if you are allergic!
What is the name of that food processor??? Lol
Haha, I'm using a small Ninja food processor.
Atomic fire 🥵
Totally. No joke!
I'm glad my house has a nice big whole house fan
Seriously, it can get pretty fumey! I've driven my wife out of the house a few times. Oops!
Just open the Window(s)
The Neighbours should know you're cooking!
Joe from Germany
No joke, I have to warn people. Haha.
I'm always reminded that I just handled peppers after having to urinate. LMFAO
😂 trouble-trouble!
I love it. :d
Thanks!!!
6:07 you're welcome
why roast it ?
Flavor development. Another method is a simple puree, then simmer.
@@ChiliPepperMadness but will it lose on its heat ?
No, not really. Roasting gives very good flavor, keeps heat, though you can get fumes! Use a well ventilated area.
@@ChiliPepperMadness my carolina reaper plant gave me just 1 carolina raper for now .... will it be enough to make a sause ? will it be spicy ?
That's probably not enough to make much hot sauce, but you CAN use it in combination with other peppers. A single Carolina Reaper will bring a LOT of heat.
Try it with ghost peppers 🥵😋
Oh yeah!
I’ve got a hazmat suit.
You wasting the pepper cutting the stems off
Just yank the stem and cut in half lol
Go for it!
Nice video except for that music!
Lol. Limited options.
Cut it with tomatoes and simmer
Go for it!
I'm so so sorry but with those white gloves and all the hand movement I keep on thinking "mime" 😂🙈
Oh wow, that's kind of hilarious. Maybe with the sound off. MIME Mike.