i use a full head of roasted garlic, trust me sir it will change your life forever. I also roast the habeneros sometimes. otherwise i actually use the same exact recipe just minus the spices
This is a great recipe! I took a chance and made a large batch to give for Christmas gifts, using the hot fill and flip method. Still getting compliments and requests for more. Thanks a lot Mike! Looking forward to trying more of your vast library of recipes!
I actually keep a hot sauce kit at work with everything I need to make it, including a little notebook where I jot everything down. But without fail, the BEST sauces I make are the ones I throw together on the fly. I actually just wrote down what I'm pretty sure were the ingredients of an amazing super-spicy mango sauce I made almost 2 weeks ago. Now I just got my fresh batch of reapers and white ghosts... it's time to experiment and tweak!
@@ChiliPepperMadness Oh yeah. Can't wait to get a recipe locked down for this one. Tasted so much like mango, with my secret weapon in the background, and then the peppers kicked in and my (8/10 tolerance) butt BOLTED to the milk and bread. Absolutely delicious sauce.
Haha, been there! I'm probably 8/10 these days, not as high as I used to be, but still loving it. And definitely YES on the mango. A great one to work with.
@@ChiliPepperMadness Yeah mango is an underdog for me. I'm usually a pineapple guy. We have fresh stuff at work, so I always have it. Mango, I have to go get (usually frozen so I chuck it in the walkin freezer at work). I think this is the first sauce I've really only put mango in. The others have been either pineapple or pineapple/mango and I'm sure you know once you put pineapple in, that's pretty much what you're getting. I never did get the chance to experiment today cus work was brutal, and I'm off for 2 days... so those reaper and white ghost peppers are sitting in the walkin, taunting me from 15 miles away.
Made this last weekend and everybody at my office agrees its the best hot sauce any of us have ever had. Coming from Buffalo, NY... that's a big deal. Excited to make another batch! Thanks for the videos!
Wow, that's great to hear! One of my favorites for sure. This is pretty close to what I would want to put out for my own hot sauce line. If I ever do it.
@@ChiliPepperMadness I followed your recipe but I did add a couple hungarian wax peppers that ripened to a nice shade of orange and some habanero powder a friend made locally. It doesn't need any more heat that's for sure!
Made my first hot sauce, i burn it a little. But to my surprise it gave a light brown rich color. And the heat was very distinctive with tasty flavor. Good back of the throat tingle. A little sweat on the head😅 but over powerful heat. You can taste the food. The response from Co workers. Consistently flow was favorable, i was told. Good first time go and positive feedback. ❤ from Chicago big reg.
Thanks for the info on the carrots, that's why I've been weary of trying to so many recipes I see online. I'm one of the least pickiest people on the plant, but I've never been able to develop a taste for raw carrots. I'll give it a go since it doesn't give out a lot of flavor.
My wife and I made this hot sauce with home grown habaneros and jalapeños thot cross pollinated with red peppers. Both of our first time making hot sauce and it turned out sooo tasty ;) Thank you!
Thank you for your hot sauce videos. I use them as a starting point and inspiration for my sauces. Excited to make this one. The carrot is a great idea and I can’t wait to experiment.
Coincidently I have the Tabasco habanero sauce in my fridge as a standard value already for some years now. So I know this a very flavourable hot sauce indeed. Thanks for this recipe 😋
Wow Mike, your neighbors get to share your cooking? I'm so envious of them. The only thing my neighbor makes is too much noise. Great stuff as always. I'm definitely going to try this one. Thanks.
Loved the video! Idk why people say it’s too long. I love all the info! Very helpful. I read all the comments and understand that you said it takes a few months before it expires but how will I know exactly when it expires? Does it get moldy? Rotten smell? Or what exactly are the signs I need to know when it’s no longer good to eat? Thank you in advance!
Thanks, Tyler. I appreciate it. You'll know if it's gone bad by appearance and smell. You'll usually see some kind of growth or bad discoloration, and a bad odor, letting you know you don't want to eat it. Still, lasts a long time.
@@ChiliPepperMadness coming back to this video because I love it so much and your expertise! While watching again I thought of another question if you don’t mind me asking. If I don’t use vinegar in my recipe will it still last as long as you say or will it expire faster? If it expires faster how long do you think it would last? Thank you so much in advance 😄
Thanks. You could try to strain out the solids, then dump some of the liquid, then remix. The best way, though, it so process the thin batch with more cooked peppers (and/or other solid ingredients) to thicken it up. Let me know how it goes.
Absolutely. This is a pretty basic sauce. I have many recipes with roasted peppers and ingredients, as well as smoked, and more. Definitely great ways to build flavors.
@@ChiliPepperMadness thanks for reply. I e got a Traeger and just started growing chilies. If I get excess of them. I wanna make some sauce. Btw I’ve subscribed to ur channel as well.
Made this today with plain ol' yellow habaneros. Couldn't find my paprika so I substituted a pinch of pasilla powder, went to put the pasilla back and found the paprika hiding behind it :). And yes, I added it too. It came out wonderfully, gonna try the Red Savina base next but one of them is gonna be my new base for sure. Def want to try swapping carrots for sweet potato and experiment with cutting the vinegar with lime and/or lemon juice. Oh, and about a million pepper variations :). P.S. Would definitely love to see you go commercial with one of your sauces. Or ten :). I'll be all over that pre-order link.
I haven’t made hot sauce in a few years but thinking about it for this season. That said, if you make and sell your own sauce in the future, I will be trying to be first in line for it 😁
Thanks, Bob. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.
Thank you for another fantastic tutorial!! I looked on your channel for a green habanero hot sauce, but didn't see one. It's a long story, but anyhoot, we have 5 medium green habanero's. Have you ever made a hot sauce with the green ones? Any suggestions? It will be a small batch unless I use some of my frozen scotch bonnet and/or green Thai chilies. So far my notes are: - green habanero 5 - carrot 1/4 - AVC (apple cider vinegar) 1/4 - onion 1/4 - orange bell pepper 1/2 - salt 1/4 - 1/2 tsp - cane sugar 1/4 tsp - Ngò Gai in Vietnamese; Chadon Beni in Trinada; or another name is Culantro/Sawtooth Herb 4-5 leaves
They're fairly close in flavor and heat levels, and can often be interchangeable. There are different types of habaneros as well. A typical orange habanero is most comparable to a Scotch Bonnet. Both are quite fruity and very hot, some with hints of bitterness. I personally find the Scotch Bonnets a touch fruitier and sweeter, though that can vary from pod to pod as well. Both are great to me!
You surely can. You can add honey or sugar for a touch of sweetness. You can also infuse honey with hot peppers, which is "hot honey". I have a recipe for that on the site as well. Hoping to make a video soon.
Thanks, John-Michael. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.
New to the hot sauce game, I'm harvesting my habaneros tomorrow and going to definitely try this recipe and a few others. How.long will this hit sauce keep when refrigerated?
Ali, I don't use olive oil in this recipe, so I wouldn't' recommend it. But you can try to - it will certainly change texture, flavor and preservation time though. Let me know how it goes if you do.
You had the same question on the website, so I answered it there - check it out: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/habanero-hot-sauce/
Another great video Mike!... I'm a chef by trade and I'm going to try that when I grow the orange habanero this year and I'm also considering Fresno's and I'm going to make sauce with both of them. I like the sweet potato thing with the habanero. That sounds very interesting. I think I'm going to experiment and when I find the right recipe I'm looking for I will share it with you! Thanks again!
I have a similar recipe that I use. However, I am "super fancy"...meaning I over think it all. I roast the veggies in a 500F oven for about 15 to 20 min pulling them off as they get dark spots, then I simmer them. Because I love soy sauce I use that as a sub for the salt. I have a very special 20 year barrel brewed soy sauce I pick up in Japan from an old brewer that you can't get in the US. I go with two vinegars...white and the ACV just to make it more complex. Carrots are a nice way to punch up the color and balance the body of the sauce. I also roast a few Shishito peppers for a more complex flavor and they don't add any heat but just balance it out. I am also a little heavy handed with the garlic and I roast half of them and simmer and the others I just simmer so you have a sweet garlic taste and a punch of garlic too....I know...crazy but that is what I do.... I am about to make them for gifts this Christmas.
maybe a bit of a stupid question but if i plan on adding something like a mango or kiwi, would i simmer that with everything else or throw it in right before blending it?
Not at all. Yes, simmer everything together in the pan/pot until softened, then blend. Or, you can blend it all fresh, then simmer. Let me know how it goes!
Yes, it can. Shoot for a pH of 3.5 or lower for home canning, just to account for errors. Usually 10 minutes is good, but up to 20 minutes at higher elevation.
Should ingredients reach the boiling temperature and then lowering the temperature or it is not necessarily? I have about 40 habaneros from one plant and i decided to make my hot sauce for the first time 🤟
Bob, yes, by weight. Dried pods are 1/4 the weight of fresh, so just under 1 ounce would be needed. I have a video here on how to make hot sauce from dried pods as well. Enjoy!
@@ChiliPepperMadness delicious. 10 walnut size orange habaneros, 4 peaches, 5 larger sized baby carrots, 5 cloves garlic, 1/2 yellow onion, 3 tablespoons olive oil and medium heat everything in a skillet about 15 minutes, after 6 or 8 minutes the peach juice was starting to caramelize in the pan so constant movement was used till my timer went off. Used a silicone spatula to get all parts and oil from pan to a blender with 1 cup vinegar, 1/2 cup water, 1tea cumin, 1tea salt, 1 tbl sugar. Blended very well. It’s pretty dang warm and delicious!!! Thank you for the motivation.
I noticed you didn't use any "powdered" seasonings (besided pepper), such as garlic powder - any reason why? Will it make the texture of the sauce "grainy"?
You can definitely use powders and spices in your hot sauce recipes. I do this all the time, and it does not affect texture. It can if you use ONLY powders.
Is you offer any face to face mentoring it seems you’re helping people a lot and I’m one of those who needs helps but it’s a bit long Anyway Thanks for sharing and thank you for inspiring!
Glad to be helpful. I know I go a bit long, as I guess I just have a lot to say about this stuff. Probably too much. UGH. I can't help it. I love this stuff, but could probably use a bit of editing. Maybe I should take some UA-cam training. LOL. Hey, thanks again. The real goal is to teach and inspire. =)
@@ChiliPepperMadness No Man keep it raw good as it is ! Thank again for giving crucial information, is there any social where I can contact you ? If it is okay for sure !
I didn't measure the pH for this, but it's probably around 3.5 or so. You can easily adjust by adding a bit more vinegar or citrus. I do not add xanthan gum, but you can if you'd like to thicken it up.
I made your hot sauce, but added mangoes after The other ingredients cooked and then blended it. But it’s been over six months now and the sauce is not as hot as it was when I first made it, I do keep it in the refrigerator. Is there a reason why it lost some of its heat?
Yes, enjoy. I have fermentation information on the web site, along with some fermented hot sauce recipes. I hope to eventually get some over here as well. Fermentation does add a new element to the hot sauce, plus probiotic benefits if you don't cook it at the end. Here is a link, in case you'd like to learn more: www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Maybe this will be useful for somebody) THINGS YOU’LL NEED( IM METRIC UNITS) 100 grams chopped habanero peppers seeds/innards included 28 grams chopped carrot 28 grams chopped garlic 14 grams chopped shallot 240 milliliters distilled white vinegar 1/4 teaspoon sweet paprika 1/4 teaspoon dried oregano 1/4 teaspoon sea salt 1/4 teaspoon black pepper Couldn't convert teaspoons to gramms because every spice has different density.
Do you like a LITTLE garlic or LOTS OF garlic in your hot sauce?
Totally depends, but i'm leaning towards more. Love what you are doing.
Can never have too much garlic. I'll probably end up using a whole bulb of garlic when I try this recipe! 🤣
A LITTLE, YOU CAN ADD WHILE COOKING.
i use a full head of roasted garlic, trust me sir it will change your life forever. I also roast the habeneros sometimes. otherwise i actually use the same exact recipe just minus the spices
Love garlic, so ya LOTS!! LOL
This is a great recipe! I took a chance and made a large batch to give for Christmas gifts, using the hot fill and flip method. Still getting compliments and requests for more. Thanks a lot Mike! Looking forward to trying more of your vast library of recipes!
Sounds great! I love to hear this. Perfect gifts, really. Thanks for sharing this! =)
I cook my own hot sauces, too. I've got Habaneros growing in my garden right now, and when I have enough, I am going to try this recipe.
Hope you enjoy it. Happy hot sauce making!
@@ChiliPepperMadness thank you!
I am getting your books, delicious recipes. Thank you
Thanks, Lydia. I hope you enjoy my books and find lots of recipes you like!
Added the juice of two limes from the trees outside my villa in Saudi, awesome!
Awesome indeed!
I added a handful of cherry tomatoes from garden. Best sauce i ever made. You’re the man, Mike!
Appreciate it, Jr Doucet - happy that you like it!
I actually keep a hot sauce kit at work with everything I need to make it, including a little notebook where I jot everything down. But without fail, the BEST sauces I make are the ones I throw together on the fly. I actually just wrote down what I'm pretty sure were the ingredients of an amazing super-spicy mango sauce I made almost 2 weeks ago. Now I just got my fresh batch of reapers and white ghosts... it's time to experiment and tweak!
The experimentation is the best part! =)
@@ChiliPepperMadness Oh yeah. Can't wait to get a recipe locked down for this one. Tasted so much like mango, with my secret weapon in the background, and then the peppers kicked in and my (8/10 tolerance) butt BOLTED to the milk and bread. Absolutely delicious sauce.
Haha, been there! I'm probably 8/10 these days, not as high as I used to be, but still loving it. And definitely YES on the mango. A great one to work with.
@@ChiliPepperMadness Yeah mango is an underdog for me. I'm usually a pineapple guy. We have fresh stuff at work, so I always have it. Mango, I have to go get (usually frozen so I chuck it in the walkin freezer at work). I think this is the first sauce I've really only put mango in. The others have been either pineapple or pineapple/mango and I'm sure you know once you put pineapple in, that's pretty much what you're getting. I never did get the chance to experiment today cus work was brutal, and I'm off for 2 days... so those reaper and white ghost peppers are sitting in the walkin, taunting me from 15 miles away.
Yep, big fan of pineapple, but it can definitely take over. Hope you can get to the experimenting soon enough. =)
But I will try it. Especially with the carrots never thought about it. Thank you for THÁT tip.
Made this last weekend and everybody at my office agrees its the best hot sauce any of us have ever had. Coming from Buffalo, NY... that's a big deal. Excited to make another batch! Thanks for the videos!
Wow, that's great to hear! One of my favorites for sure. This is pretty close to what I would want to put out for my own hot sauce line. If I ever do it.
@@ChiliPepperMadness I followed your recipe but I did add a couple hungarian wax peppers that ripened to a nice shade of orange and some habanero powder a friend made locally. It doesn't need any more heat that's for sure!
I smoke my habaneros and shallots first with post oak adds a nice smokey flavor to it!
I love it! I love a good hot sauce made from smoked peppers. Perfection.
nice! I'm waiting for my habs, scotch bonnets, scorpions and reapers to turn red so I can go hot sauce crazy!!!!
Yes!!! I love it!
Made my first hot sauce, i burn it a little. But to my surprise it gave a light brown rich color. And the heat was very distinctive with tasty flavor. Good back of the throat tingle. A little sweat on the head😅 but over powerful heat. You can taste the food. The response from Co workers. Consistently flow was favorable, i was told. Good first time go and positive feedback. ❤ from Chicago big reg.
Awesome, man. I love to hear it.
I'm waiting for my habaneros to ripen up.......the fall clock is ticking here in NJ! Can't wait to give this one a try!
So pumped to make this in a couple weeks when my peppers are ready! Thanks for the recipe!
Now I am pumped to see your harvest and what you will come up with. Please come back to share!
Habanero... Oh yeah!. Habs and Ghosts are my favorites. Still waiting for mine to ripen here in 4B. Thanks for the recipe, yours never seem to miss.
Thanks!! Yeah, good luck with the sauce when they're ready!
Habaneros are so good. Nice heat, sweet flavor. I am ready bro lets gooooo!
Tried this recipe tonight and it turned out great, can’t wait to play with this thanks for sharing!
Awesome, thanks!
Love all your recipes! I like to add a quarter tsp of garam masala it gives it a nice middle eastern flavor.
That's a great idea!
So glad I found your content! Going to try this one too
Hope you enjoy!
awesome! my first garden habaneros ripened so looking forward to making this!
Hope you enjoy it!
@@ChiliPepperMadness it came out great and I added mango to the recipe
Great to hear - thanks!
Thanks for the info on the carrots, that's why I've been weary of trying to so many recipes I see online. I'm one of the least pickiest people on the plant, but I've never been able to develop a taste for raw carrots. I'll give it a go since it doesn't give out a lot of flavor.
I hope you enjoy it, Danny. I shall suggest sweet potato, as mentioned. You might like that as well.
My wife and I made this hot sauce with home grown habaneros and jalapeños thot cross pollinated with red peppers. Both of our first time making hot sauce and it turned out sooo tasty ;) Thank you!
Great! Thanks, Kyle!!
Great recipe, thanks for sharing!
great recipe!
Thanks!
I am a major spicehead myself. I love it; I will be making this soon! I will need it to make your chicken recipe. Excellent work!!! 👍👍
Thanks so much!!!
Thank you for your hot sauce videos. I use them as a starting point and inspiration for my sauces. Excited to make this one. The carrot is a great idea and I can’t wait to experiment.
Thanks, Dane. I appreciate it. Enjoy!
Coincidently I have the Tabasco habanero sauce in my fridge as a standard value already for some years now. So I know this a very flavourable hot sauce indeed. Thanks for this recipe 😋
Thanks! Enjoy!!
Thank you very much for this recipe. I made it and it came out amazingly delicious❤
My pleasure 😊
I am going to make this one....thank you
Enjoy, Monica!
Great stuff
Gonna try this out! My habanero plant made a LOT of peppers this year. So mine will have extra habaneros in it!
Congrats on the harvest - enjoy!
Great recipe! I've made something very similar to this with scotch bonnets.
Nice. Great peppers, Scotch Bonnets!
Awesome channel, so glad I found it
Thanks!
Wow Mike, your neighbors get to share your cooking? I'm so envious of them. The only thing my neighbor makes is too much noise.
Great stuff as always. I'm definitely going to try this one. Thanks.
Haha, thanks. Yeah, good way to make friends. =)
Great video always informative awesome recipes 👍👍👍
Thanks, Joe!
This sounds amazing
Amazingly instructive. Thank you
Thanks!
Looks and sound delicious. Will have to make this one soon.
Awesome, enjoy!
Loved the video! Idk why people say it’s too long. I love all the info! Very helpful. I read all the comments and understand that you said it takes a few months before it expires but how will I know exactly when it expires? Does it get moldy? Rotten smell? Or what exactly are the signs I need to know when it’s no longer good to eat? Thank you in advance!
Thanks, Tyler. I appreciate it. You'll know if it's gone bad by appearance and smell. You'll usually see some kind of growth or bad discoloration, and a bad odor, letting you know you don't want to eat it. Still, lasts a long time.
Awesome thank you for the info!
@@ChiliPepperMadness coming back to this video because I love it so much and your expertise! While watching again I thought of another question if you don’t mind me asking. If I don’t use vinegar in my recipe will it still last as long as you say or will it expire faster? If it expires faster how long do you think it would last? Thank you so much in advance 😄
@@iAmTylerFox You definitely would need the vinegar for it to last. Other preservatives are sugar (think jam) or salt in high quantities.
@@talktokristen that makes sense! Thank you so much for your response!
Hey mate - loved the video. What to do if the sauce turns out too thin and needs thickening?
Many thanks from Australia 🇦🇺 👍
Thanks. You could try to strain out the solids, then dump some of the liquid, then remix. The best way, though, it so process the thin batch with more cooked peppers (and/or other solid ingredients) to thicken it up. Let me know how it goes.
Once it is done, does it have to kept in the refrigerator or can I put it on the pantry? Great videos and thank you.
Thanks! This should last about 6 months out of the fridge, 12 months in.
Hi. What about roasting or maybe smoking the chilli and veg? That work?
Absolutely. This is a pretty basic sauce. I have many recipes with roasted peppers and ingredients, as well as smoked, and more. Definitely great ways to build flavors.
@@ChiliPepperMadness thanks for reply. I e got a Traeger and just started growing chilies. If I get excess of them. I wanna make some sauce. Btw I’ve subscribed to ur channel as well.
I hope you get a huge yield of peppers this year! Thanks for subbing. =)
Awesome dude!
Thanks!
How do you feel about freezing peppers for later use? Does that change the end flavor at all? Thanks! Your sauce looks amazing!
Thanks! You can definitely use frozen peppers. Fresh is best for sure, but frozen works well if you're really just simmering/processing.
great !
Thanks!
Nice. I use orange habanero peppers with fresh mango, brown sugar, onion, garlic, cumin, limes and apple cider vinegar
Sounds like perfection to me!
Made this today with plain ol' yellow habaneros. Couldn't find my paprika so I substituted a pinch of pasilla powder, went to put the pasilla back and found the paprika hiding behind it :). And yes, I added it too.
It came out wonderfully, gonna try the Red Savina base next but one of them is gonna be my new base for sure. Def want to try swapping carrots for sweet potato and experiment with cutting the vinegar with lime and/or lemon juice. Oh, and about a million pepper variations :).
P.S. Would definitely love to see you go commercial with one of your sauces. Or ten :). I'll be all over that pre-order link.
Glad you've enjoyed it, @jnprather! And thanks for your support =)
I haven’t made hot sauce in a few years but thinking about it for this season. That said, if you make and sell your own sauce in the future, I will be trying to be first in line for it 😁
Thanks, Steven. I appreciate it. I keep thinking about it!
@@ChiliPepperMadness Wrap the bottles in custom Chili Pepper Madness t-shirts for shipping instead of bubble wrap and watch the dollars flow in 😁😁
Haha, there you go! $$$$$
Sounds delicious! I'd like to try making a sizeable batch. Any idea on how long this sauce will keep?
Thanks, Bob. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.
I add pineapple gives it a sweet taste
Yummo
Thank you for another fantastic tutorial!! I looked on your channel for a green habanero hot sauce, but didn't see one. It's a long story, but anyhoot, we have 5 medium green habanero's. Have you ever made a hot sauce with the green ones? Any suggestions? It will be a small batch unless I use some of my frozen scotch bonnet and/or green Thai chilies. So far my notes are:
- green habanero 5
- carrot 1/4
- AVC (apple cider vinegar) 1/4
- onion 1/4
- orange bell pepper 1/2
- salt 1/4 - 1/2 tsp
- cane sugar 1/4 tsp
- Ngò Gai in Vietnamese; Chadon Beni in Trinada; or another name is Culantro/Sawtooth Herb 4-5 leaves
You can definitely use the green ones, though the flavor is less ripe. They can make a great verde, though. Definitely worth a go!
Did you simmer this on medium low?
Medium-low is good.
What is the difference between Habanero and Scotch Bonnet ? Who taste better ?
They're fairly close in flavor and heat levels, and can often be interchangeable. There are different types of habaneros as well. A typical orange habanero is most comparable to a Scotch Bonnet. Both are quite fruity and very hot, some with hints of bitterness. I personally find the Scotch Bonnets a touch fruitier and sweeter, though that can vary from pod to pod as well. Both are great to me!
I am a beekeeper and harvested about 70 lbs of honey this summer. I am thinking of making a batch of honey habanero hot sauce! 🐝🥰
That's awesome, Scott! I have a friend who is a beekeeper and he grows his own superhots as well, puts out a brand of hot honey. Very cool!
If you make it, I will buy some.... Or a swap, sauce for sauce.
@@ChiliPepperMadnesscan we really add honey or sugar in the making of this hot sauce or not..?!
You surely can. You can add honey or sugar for a touch of sweetness. You can also infuse honey with hot peppers, which is "hot honey". I have a recipe for that on the site as well. Hoping to make a video soon.
Yes I was thinking why not some sugar to balance the spicyness and sourness. But I think honey will be better.
Where did you get those awesome overalls?
They were a gift. They are X-Chef brand. =)
Great recipe. Once prepared, how long will it last in the fridge?
Thanks, John-Michael. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.
Brotherman mentioned mango and he went right to the islands in his mind 🤙🤙
New to the hot sauce game, I'm harvesting my habaneros tomorrow and going to definitely try this recipe and a few others. How.long will this hit sauce keep when refrigerated?
Welcome to the game! This should last months, longer in the refrigerator.
my version includes a couple of Fresno's, pineapple and a chunk of apple! I also don't strain mine because I like the consistency better.
Is this only for fresh use? Not shelf stable?
Fresh use, though will last a long time. Water bath for shelf stable.
Sir thanks for your recipes.
I am Lebanese and we tend to use a lot of olive oil whenever we can.
Can we add olive oil here?
Ali, I don't use olive oil in this recipe, so I wouldn't' recommend it. But you can try to - it will certainly change texture, flavor and preservation time though. Let me know how it goes if you do.
I want to do 9 times the amount in your recipe.
Should I use 9 cups of vinegar?
Isn't too much?
You had the same question on the website, so I answered it there - check it out: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/habanero-hot-sauce/
Ok.
Thank you so much for taking the time and answering my inquiry
Another great video Mike!... I'm a chef by trade and I'm going to try that when I grow the orange habanero this year and I'm also considering Fresno's and I'm going to make sauce with both of them. I like the sweet potato thing with the habanero. That sounds very interesting. I think I'm going to experiment and when I find the right recipe I'm looking for I will share it with you! Thanks again!
Thanks so much, Chef Steve! I appreciate it. I'm sure you'll come up with many awesome combinations.
I add sour orange juice. It goes really well with habanero peppers.
Perfect! I love it.
I have a similar recipe that I use. However, I am "super fancy"...meaning I over think it all. I roast the veggies in a 500F oven for about 15 to 20 min pulling them off as they get dark spots, then I simmer them. Because I love soy sauce I use that as a sub for the salt. I have a very special 20 year barrel brewed soy sauce I pick up in Japan from an old brewer that you can't get in the US. I go with two vinegars...white and the ACV just to make it more complex. Carrots are a nice way to punch up the color and balance the body of the sauce. I also roast a few Shishito peppers for a more complex flavor and they don't add any heat but just balance it out. I am also a little heavy handed with the garlic and I roast half of them and simmer and the others I just simmer so you have a sweet garlic taste and a punch of garlic too....I know...crazy but that is what I do.... I am about to make them for gifts this Christmas.
Sounds like some perfect gifts!
maybe a bit of a stupid question but if i plan on adding something like a mango or kiwi, would i simmer that with everything else or throw it in right before blending it?
Not at all. Yes, simmer everything together in the pan/pot until softened, then blend. Or, you can blend it all fresh, then simmer. Let me know how it goes!
Could this be water bath canned? If so, do you have a suggestion on processing time?
Yes, it can. Shoot for a pH of 3.5 or lower for home canning, just to account for errors. Usually 10 minutes is good, but up to 20 minutes at higher elevation.
@@ChiliPepperMadness Thank you!
Should ingredients reach the boiling temperature and then lowering the temperature or it is not necessarily? I have about 40 habaneros from one plant and i decided to make my hot sauce for the first time 🤟
Best to achieve a low boil, then simmer. Enjoy!!
What's a good substitute for sweet paprika?
Smoked paprika should do it!
Mike the 3.5 ounces of habanero in your recipe. Is that by weight? If so how would you convert that to using dried habanero chilies?
Bob, yes, by weight. Dried pods are 1/4 the weight of fresh, so just under 1 ounce would be needed. I have a video here on how to make hot sauce from dried pods as well. Enjoy!
Thank you Mike.
I’m gonna make this in a few days. I want to add peach, would you keep the carrot if you add a fruit? I’m thinking yes, but curious
You can definitely keep the carrot. It will complement the fruity flavor of the peach nicely.
@@ChiliPepperMadness thank you. I’ll be making it tonight or tomorrow night
Let me know how it goes.
@@ChiliPepperMadness delicious. 10 walnut size orange habaneros, 4 peaches, 5 larger sized baby carrots, 5 cloves garlic, 1/2 yellow onion, 3 tablespoons olive oil and medium heat everything in a skillet about 15 minutes, after 6 or 8 minutes the peach juice was starting to caramelize in the pan so constant movement was used till my timer went off. Used a silicone spatula to get all parts and oil from pan to a blender with 1 cup vinegar, 1/2 cup water, 1tea cumin, 1tea salt, 1 tbl sugar. Blended very well. It’s pretty dang warm and delicious!!! Thank you for the motivation.
Ever consider fire roasting those peppers? I’m definitely making this recipe with a little twist 😎
Yes!!! Extra awesome flavor.
Loved this. But you should Try and make us A Ghost Pepper sauce
I have one here and several on the site at ChiliPepperMadness.com.
@@ChiliPepperMadness
Thank you
I noticed you didn't use any "powdered" seasonings (besided pepper), such as garlic powder - any reason why? Will it make the texture of the sauce "grainy"?
You can definitely use powders and spices in your hot sauce recipes. I do this all the time, and it does not affect texture. It can if you use ONLY powders.
Doh 🤦♂️ Should have watched this one first. Thanks for sharing 👍
No worries and you are welcome! =)
Is you offer any face to face mentoring it seems you’re helping people a lot and I’m one of those who needs helps but it’s a bit long Anyway Thanks for sharing and thank you for inspiring!
Glad to be helpful. I know I go a bit long, as I guess I just have a lot to say about this stuff. Probably too much. UGH. I can't help it. I love this stuff, but could probably use a bit of editing. Maybe I should take some UA-cam training. LOL. Hey, thanks again. The real goal is to teach and inspire. =)
@@ChiliPepperMadness No Man keep it raw good as it is ! Thank again for giving crucial information, is there any social where I can contact you ? If it is okay for sure !
You can hit me up on FB/IG @chilipeppermadness, or email anytime. I do my best to be helpful. =)
@@ChiliPepperMadness Of course thank you, I will do so.
What is the shelf life like?
This will last many months (6 or longer) because of the vinegar content, even longer in the refrigerator.
I want to upscale this recipe times six. I'm thinking that 6 cups of vinegar is too much. Any thoughts?
You can make it with less, then add more in later to your desired thickness.
Thank You! Really enjoy your site and appreciate the response! @@ChiliPepperMadness
Mans burned off all his hair with these sauces
Totally worth it, LOL.
What was the pH of the sauce? Also, do you typically add xantham gum?
I didn't measure the pH for this, but it's probably around 3.5 or so. You can easily adjust by adding a bit more vinegar or citrus. I do not add xanthan gum, but you can if you'd like to thicken it up.
I made your hot sauce, but added mangoes after The other ingredients cooked and then blended it. But it’s been over six months now and the sauce is not as hot as it was when I first made it, I do keep it in the refrigerator. Is there a reason why it lost some of its heat?
What is the size of your vinegar cup?
It's the same size as any measuring cup.
Can’t wait to make some when my peppers ripen. Also thoughts on fermenting? I’ve seen some people do that but I’m not sure if it’s worth it.
Yes, enjoy. I have fermentation information on the web site, along with some fermented hot sauce recipes. I hope to eventually get some over here as well. Fermentation does add a new element to the hot sauce, plus probiotic benefits if you don't cook it at the end. Here is a link, in case you'd like to learn more: www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
How about roast the pepper 🌶 and vegetables ?
Absolutely! Go for it. I do this often.
This was a great recipe the only secret is a touch of paprika for me it adds some smoke to it !
I like it!
Used Orange instead of red but it was good
Great!
Boom🔥👍
Oh yeah!
I'm going to make this soon. I hope to replicate the "Sontava" brand. It was our favorite, but they no longer make it.
Yes, it's fun to try to "recreate" your favorites. Maybe you'll wind up with something even better!
I might add a little more sweetness than just carrot, like a spoon of maple syrup.
Yes, great idea. Maple syrup would also add an interesting flavor element.
Carrot is a major ingredient in a famous Belize hot sauce Marrie Sharp, a little credit would be appropriate.
Carrot is a common ingredient in a lot of different hot sauces. FYI.
My secret ingredient for each batch is… serrano peppers.., not for their heat, but for the flavor
Perfection! I love serranos.
Maybe this will be useful for somebody)
THINGS YOU’LL NEED( IM METRIC UNITS)
100 grams chopped habanero peppers seeds/innards included
28 grams chopped carrot
28 grams chopped garlic
14 grams chopped shallot
240 milliliters distilled white vinegar
1/4 teaspoon sweet paprika
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Couldn't convert teaspoons to gramms because every spice has different density.
add some pineapple or blueberry, gives it a fruity flavor.
Yummo!
Has anyone tried this recipe but just not cooking anything?
You can ferment it, then blend. No cooking needed.
Talk too much should be only 2 min
I guess I just have a lot to say about hot sauce. Can't please them all.
Yep bout time to quit buyin and start makin thnx man
Go for it! Lot of great sauces out there, but so good when you can really make it your own.