Superhot Hot Sauce Recipe (For Serious Heat Lovers)
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- Опубліковано 27 чер 2024
- WARNING: SUPER HOT HOT SAUCE! Today I've made this with crazy hot 7-Pot Peppers, but this is a homemade hot sauce recipe I often make with a variety of superhot chili peppers, including Carolina Reapers, 7-Pot peppers, and Scorpion peppers. Extremely hot! Not for the faint of heart. For serious chiliheads only!
CAUTION: Wear Gloves & Use Ventilation!
CHAPTERS:
0:00 Introduction
0:22 Pepper Prepping
2:38 Roasting
3:55 Processing
5:43 Amounts & Consistency
7:07 Tips
7:44 Fume Warning
8:34 How to Use Your New Sauce
9:27 Storage Info
10:26 Taste Test
THINGS YOU’LL NEED:
1 pound superhot chili peppers with stems removed - Anything over 1 Million Scovilles, baby!
4 cloves garlic
12 large basil leaves
1 cup vinegar + more as needed
1 teaspoon salt
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I had so much fun making this! What other videos would you like to see?
-Mike
#superhotpeppers #peppers #carolinareaperpepper #carolinareaper #hotsauce #hotsauceaddict - Навчання та стиль
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?
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.
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!
Great info, sauce looks good.
Thanks for watching!
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!!
Thanks for sharing
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.
Yummy, sound delicious
Thank you 😋
Thx for this recipe.
I will try.
Hope you enjoy it!
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.
Looks great! I made some roasted habanero sauce for the first time a few weeks ago and really like the flavour👍
That is awesome!
What an awesome grill setup!! You should do a tour of your outdoor cooking area...
Thanks for the idea!
OMG! Thank you so much for this easy-to-understand and replicate recipe!
You are so welcome!
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.
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!
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.
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!
NICE !
Thanks!
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
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!
Bang on again Mike. I made this with Chocolate Bhutlah, pure hate in a bottle.
Best phrase. "Pure hate in a bottle". Love it.
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!
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!
I love it. :d
Thanks!!!
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.
Atomic fire 🥵
Totally. No joke!
Just open the Window(s)
The Neighbours should know you're cooking!
Joe from Germany
No joke, I have to warn people. Haha.
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.
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!
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!
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!
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!
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.
6:07 you're welcome
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.
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.
*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!
What is the name of that food processor??? Lol
Haha, I'm using a small Ninja food processor.
Try it with ghost peppers 🥵😋
Oh yeah!
why latex gloves? so many people are allergic to Latex.
Use another type if you are allergic!
Nice video except for that music!
Lol. Limited options.
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.
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.