I’ve been making this for over a year now after watching this video! Everyone always asks for the recipe, and I send them your link! Keep up the awesome channel and food! God Bless!
I'm sorry for the people who say you talk too much. Be proud of that heritage you're educating us on!!! I'm so glad you're here to spread some knowledge and share it with us :] I'd be disappointed if it was just you cooking with no commentary.
I just made a big batch the other day for the first time. Came out nice and chunky. I used shandan beni, and apple cider vinegar instead of white distilled, added a bit of yellow mustard too! I put this on EVERYTHANG! EVERYTHANG? EVERYTHANG! (In my Katt Williams voice) Thanks for the recipes Chris. Keep 'em coming!
Savi Quin my family is from Barbados. We have a family recipe for sauce that goes back to the 1800s. It has vinagre and powdered yellow mustard - among other things. We use it on everything.
Last year I used your recipe to make a delicious pepper sauce and randomly ran into you this summer at a diner off hwy 6. I was just handed a bunch more scotch bonnet peppers from my mother-in-law, and it reminded me of your channel. Thanks for sharing such great recipes!!!!!
I fell in love with good peppersauce when I was in Jamaica. Now my first scotch bonnets here in Italy are ready to pick, so I'll make some of this mixed with some traditional Italian chillies for a caribbean/Italian fusion.
I live in western Canada. When I saw all those peppers in your yard like that it made me ..... how can I say .... envious and excited.. Oh man those colours .... aaahhh
Thank you! I have learned so much of how to cook ,how to season my food everything from Jamaican food to Trinidad to African food my God I am doing the most now I feel like I'm in heaven eating the best of everything thank you to everyone so much for teaching me how to season and cook good food!!!!
We in Malaysia also have a tradisional pepper sauce we called it "sambal belacan'. Bird's eye chilis and add with (belacan) shrimp paste...🤤🤤🤤. So guuuud with hot rice
Wow! I love your channel! I grew up on a colonial farm in the Adirondack Mountains of up State New York and this grinder brought back a ton of memories. My mother would make the best roast beef hash through that kind of grinder. She would but the left over roast and left over boiled potatoes through it and fry that up for breakfast with onions and garlic.. the best ever. Nothing like farm cooking...... Lots of work too ;) Thank you!
I dunno if you’ll see this comment on a post from 3 years ago. If y’a do thank you so much I made it today with several different kinds of peppers an I wore gloves. It’s HOT and wonderful on tacos an mixed in with Pico De Gallo! Thank you for all your posts means a lot to me.
I love how thorough you are!! Keep educating us and explaining the culture and the madness behind your methods! I love it! Can't wait to make this Saturday!
This is pique (in PR) my uncle would make huge batches and gift it family members. Love your channel, these are traditions from the Caribbean that we have to keep alive!
Can't wait to try this recipe. I've been making a pepper relish for years. It's different than yours but still delicious. This year I dried my peppers out in a smoker using Jack Daniels whiskey oak chips. Let me tell you the flavour it added was incredible!
My dad showed me your videos last night and I have to say I've been watching all of them since then! Lol, my mom's side of the family thinks I'm mad for the craving if hot hot hot food. I really don't like anything that doesn't have any "Caribbean sunshine" . I LOVE hot spices and peppers and anything that clears out my nostrils .. Lol, Mr.Chris you've got yourself a new subscriber! Finally, I've found somebody that shares my love for food and kicks of flavor !! Thank you😘
I followed this recipe for my small but very hot pepper harvest last year. The sauce was amazing and so hot! A teaspoon was enough to heat up a bowl of anything.
That is so cool. My husband and I are in the process of making hot sauces at the moment. He had been fermenting 4 different batches: Copenhagen ghosts, Carolina reaper, paper lantern habanero, lemon drops. Then I’m making a chocolate scotch bonnet sauce today that I found a recipe for the hot sauce book.
from experience I can safely say that boiling will reduce the intensity of the peppers. But I do cook some of them... depending on what flavor I want to achieve.
I immediately knew that contraption because most current indigenous tribes use this to grind corn, meat, masa corn, dried berries, grind dried corn for chickens and small herds of livestock. Very useful tool...back then..... Thank you for sharing your recipe! You're very kind!!! 💞💖🌹
@@ThePhoenixTube007 Try ethnic markets, although most supermarkets should carry habaneros and even a few other hot peppers. Google the varieties though, some are not the right flavor profile.
Definitely worth getting into gardening if you can find a bit of space. TheHippySeed Co. is one of my favorite pepper seed dealers. There are bigger outfits but they are cool, Aussie based and super nice. Plus Neil tries all his produce himself with friends and his wife. There are over a decades worth of his videos trying his own peppers and some are HILARIOUS. As Neil would say, "don't try this at home, I'm a professional idiot". Hah!
I've gardened my whole life. Very cathartic and rewarding. Life can be throwing you curveballs and crap and going out in the garden is super relaxing. Especially if you are eating insanely hot peppers on your food. Anyone on anti-depressants is foolish. You can release enough endorphins and pain killing anti-inflammatory agents popping a fireball pepper to keep you chasing the heat the rest of your life! Amongst other naturally grown things. Chilli Peppers definitely are the "spice of life".
We have sambal lada in Malaysia.Chilli + vinegar is perfect.We also love it raw here in Malaysia but we use bird's eyes chilli,not as hot as scotch bonnet.Another version of it is we add shrimp paste/belacan,that has quite strong aroma and flavour. Your peppersauce make my mouth watering.Beautiful color and looks damn hot.
inspired by your recipe I just made some peppersauce with a 3rd pound of scotch bonnets, a handful of scallions, around ten large cloves of garlic and white vinegar. Very hot but good flavor. A few years back I made habanero pepper sauce with onion and was unhappy with the result, all heat no flavor. the scotch bonnets really taste great once you get past the heat. Next time ill try the lime, salt and cilantro. Thanks for the great recipe.
Man, this was a great video. Thank you! And glad to know that I'm not the only spice head who still coughs his lungs out while making hot sauces. :-) I've subscribed. Keep up the great work!
Haha I just made a pepper sauce two days ago so I know your pain! This sauce is fantastic! Wish I had all those crazy peppers to give it a try! Glad someone shared your channel.
caribbeanpot,Chris can you share where to get the pepper seeds or seedlings and how to care for them, I really wanna grow them and make my own peppa sauce. Btw I like mine more puree can I use a blender?
Grow them! Not difficult, and you can find seeds online. I grow them in Michigan, and since most have a long cycle, I start them indoors a couple months before weather allows me to move them outside.
Could you run some dry bread or raw rice through the mill first to clean it out? i think I remember my grandfather doing that before he used his. This looks so lovely, thank you.
I just made a batch with Bhut jolokia/Ghost pepper and habanero peppers...It's a potent tasty sauce. Love it!!!! Made my pepper sauce withTrinidad Moruga Scorpion peppers last year -I used a food processor instead. I love the chunkier version that I made this year using a food grinder. Will definitely be making it next year but I'll be using scotch bonnet peppers.
For a completely shelf stable product, you can seal in sterilized canning jars and process for 10 minutes using the hot water bath method...it will keep in your pantry indefinitely...a PERFECT way to process lots of homegrown peppers at the end of the harvest.
@@celticlass8573 The vinegar ratio in this recipe is just fine for canning...and there's no need to worry about chopping anything a certain size. I pickle whole peppers and veggies all the time.
@@intuit5767 The scientists who have developed safe canning recipes would disagree with you. You can do what you want of course, but density is definitely an issue. Simply pickling is one thing, canning for shelf-stability is different and must be done safely.
Yeah, I know God made 'em but this was likely passed up from "down under"... Those Chocolate 7 Pots/Morugas or whatever aren't no joke either. Good stuff there.
Chris, Thanks for the recipe. I planted orange habaneros and scorpions for the first time this year and ended up with more habaneros that I knew what to do with. The scorpions weren't as prolific because I think they needed a longer growing season. I live in Maine. What I did is take the trees in for next year so I can get more scorpions. One thing I noticed was that my habaneros are way hotter than store bought. I've been making salsa which is dynamite; however, your recipe will be a big help in using up at least some of my harvest. If you get a chance to answer, I have a couple of questions. First, instead of using vinegar, what if I used strictly fresh lemon and lime juice. I really like the citrusy flavor. Also would it hurt to add a bit of honey to the sauce to ease the acid bite? Forgive me for breaking tradition. ;-)
Caribbeanpot, I heard you could use a whole uncut pepper and drop it in your beans, soups, etc. and it will infuse the flavors of the peppers into your food but with no heat. Is this true, and if so when do you put it in the meal when you first start cooking or towards the end?If anybody else knows please let me know. Thanks.
I do it all the time just add the scotch bonnet pepper whole at the beginning when you cook your dish ( I add it to my oxtails, coconut rice beans etc. ) and as you see it start to soften snd break down while cooking remove it before it bursts open if you don't want to have the heat.
I'm so glad I have most of the peppers he added, they're growing in my garden. I have the scorpion peppers, i have habaneros, i just don't have the the chocolate scorpions. But I can add Tabasco peppers if I want to add a different flavor. I also have a weird hybrid of dragon cayenne peppers I accidentally created, which have awesome heat and good flavor too. I'm just so happy to find another recipe to use my peppers in! This is the first video I've seen from him. I'm definitely subscribing!
Wow! What options you have! Trinidadian scorpions and Chocolate pepper... first time I heard this- (you learn something new everyday) Thanks for making amazing videos! Bless and Respect from a Vincy gal in Montreal 🙃
Aaaahhh pepper sauce...hot hot but oh so good. Touch of pepper sauce in stew phew! A Jamaican friend gave me this recipe years ago, so when I see those scotch bonnet peppers I make this sauce... thank you from the UK
Interesting. I'm assuming if we don't want to be "authentic" we can process this in the food processor instead. Looks like it would achieve about the same results.
Yes of course and in the opposite direction if you want to get an arm work out you can mash it up with mortar and pestle! My mother is from Ayiti and she used to work that mortar and pestle like a boss to make the Ayisien version of green seasoning that we call "Epise" the difference between the Haitian one and the Trini one is the Haitian one tends to have heat as a main ingredient and a few other flavor variations (like clove) so it's more like a pepper sauce plus other flavors (lime/salt/black pepper/parsley|cilantro/scallions/bullion cube in addition to what goes in the pepper sauce here). I think Chris did a specific show where he covered how to make his version of Haitian Epise. (Mine has way more scotch bonnets (I can easily put 20 of them in there) and I put the bullion cube and other stuff...this is how my mother taught me how to make it and she's old school (78). I found Chris' video: ua-cam.com/video/jgVZhPq7q6A/v-deo.html
@@trincao1245 You are welcome. Hopefully I get enough veggies this year that I can do more stuff like this. I just found my own recipe to make almost perfect Claussen pickles with hot house cucumbers. This kind of stuff is awesome.
having worked with habaneros from my garden, you really must must must wear gloves and keep them on, as well as wear a mask because the fumes from the peppers are deadly....you'll be caughing and crying trust me.
This was wonderful. I don't have a food mill, and I don't have scorpions, but I'm using this video as a basic instruction for this kind if sauce. Thank you thank you so much for sharing this!
Love this simple recipe. I will be making this and putting it in fancy jars with a bow and a label for Christmas gifts. I don't have a grinder so I will use my choppee or the blender.
Chris, I've been watching your videos in anticipation of my Hot Pepper harvest this summer. I got hooked on Matouks and Susie;s while down in the Caribbean and said, I can do it myself. Thanks to you, I'm diving in head first, Thanks my friend, Respect!
I'm sorry for the people who say you talk too much. Be proud of that heritage you're educating us on!!! I'm so glad you're here to spread some knowledge and share it with us :] I'd be disappointed if it was just you cooking with no commentary.
If people want less talking they should just watch tasty videos. Come on now. Everyone like different things. I for one appreciate the storys and explinations.
does anyone know a method of making a hot sauce without vinegar, using something else instead, I can't stand sauces with vinegar. I know they exist because I have tasted home made sauces in restaurants and I could taste right away it was so different than other sauces with a lot of vinegar (such as Tabsco sauce).
San Ansa In Guadeloupe (french Caribbean) we use mostly oil and a little vinegar to make our hot and spicy sauce. You can give it a try you will just skip the vinegar .
I’ve been making this for over a year now after watching this video! Everyone always asks for the recipe, and I send them your link! Keep up the awesome channel and food! God Bless!
How gorgeous was that pile of peppers!? This looks soooo good!!!
Ikr
Would love to be his neighbor!
تمام
Growing your own is super easy and fun!
Looks. Taste like hell
Hearing this guy say "Caribbean Sunshine" always brightens my day.
The colors of the peppers are so vibrant and beautiful.
I'm sorry for the people who say you talk too much. Be proud of that heritage you're educating us on!!! I'm so glad you're here to spread some knowledge and share it with us :] I'd be disappointed if it was just you cooking with no commentary.
I just made a big batch the other day for the first time. Came out nice and chunky. I used shandan beni, and apple cider vinegar instead of white distilled, added a bit of yellow mustard too! I put this on EVERYTHANG! EVERYTHANG? EVERYTHANG! (In my Katt Williams voice) Thanks for the recipes Chris. Keep 'em coming!
Stephanie Savinon did you use the same amount of apple cider vinegar that he used white vinegar?
Savi Quin my family is from Barbados. We have a family recipe for sauce that goes back to the 1800s. It has vinagre and powdered yellow mustard - among other things. We use it on everything.
Savi, that sounds really good!
Lol@Katt williams
On EVERYTHANG?
Last year I used your recipe to make a delicious pepper sauce and randomly ran into you this summer at a diner off hwy 6. I was just handed a bunch more scotch bonnet peppers from my mother-in-law, and it reminded me of your channel. Thanks for sharing such great recipes!!!!!
I fell in love with good peppersauce when I was in Jamaica. Now my first scotch bonnets here in Italy are ready to pick, so I'll make some of this mixed with some traditional Italian chillies for a caribbean/Italian fusion.
Yes..have a bottle too
I live in western Canada.
When I saw all those peppers in your yard like that it made me ..... how can I say .... envious and excited..
Oh man those colours .... aaahhh
Man I am quite jealous for those beautiful peppers you are growing! Absolutely lovely!
Just Look at those Colours
Thank you! I have learned so much of how to cook ,how to season my food everything from Jamaican food to Trinidad to African food my God I am doing the most now I feel like I'm in heaven eating the best of everything thank you to everyone so much for teaching me how to season and cook good food!!!!
Damn! I'm a 61 yr old Jamaican grandma that loves heat and I'm definitely making that!! Thank you!
My mouth and nose is running just looking at this beautiful sauce, I could almost taste it!
I loved watching this and I'm Asain! 😁 we love our spices and chillies just as much as you do! 💛
We in Malaysia also have a tradisional pepper sauce we called it "sambal belacan'. Bird's eye chilis and add with (belacan) shrimp paste...🤤🤤🤤. So guuuud with hot rice
Wow! I love your channel! I grew up on a colonial farm in the Adirondack Mountains of up State New York and this grinder brought back a ton of memories. My mother would make the best roast beef hash through that kind of grinder. She would but the left over roast and left over boiled potatoes through it and fry that up for breakfast with onions and garlic.. the best ever. Nothing like farm cooking...... Lots of work too ;) Thank you!
I dunno if you’ll see this comment on a post from 3 years ago. If y’a do thank you so much I made it today with several different kinds of peppers an I wore gloves. It’s HOT and wonderful on tacos an mixed in with Pico De Gallo! Thank you for all your posts means a lot to me.
I love how thorough you are!! Keep educating us and explaining the culture and the madness behind your methods! I love it! Can't wait to make this Saturday!
This... this made me moist. Also, my eyes are watering from here. I would regret this the next day so hard. Thanks for sharing!
Candela (fire) baby! Beautiful selection of peppers; thanks for the presentation.
This is pique (in PR) my uncle would make huge batches and gift it family members. Love your channel, these are traditions from the Caribbean that we have to keep alive!
Can't wait to try this recipe. I've been making a pepper relish for years. It's different than yours but still delicious. This year I dried my peppers out in a smoker using Jack Daniels whiskey oak chips. Let me tell you the flavour it added was incredible!
My dad showed me your videos last night and I have to say I've been watching all of them since then! Lol, my mom's side of the family thinks I'm mad for the craving if hot hot hot food. I really don't like anything that doesn't have any "Caribbean sunshine" . I LOVE hot spices and peppers and anything that clears out my nostrils .. Lol, Mr.Chris you've got yourself a new subscriber! Finally, I've found somebody that shares my love for food and kicks of flavor !! Thank you😘
Love the video - nice honest down to earth instruction. Really enjoyed that. Looks authentic. Will def. try it out :)
play
Simply WOW, none of the usual namby pamby cut out the membrane blah blah, just pure chilli desire. loving it mate. Love from the uk.
I followed this recipe for my small but very hot pepper harvest last year. The sauce was amazing and so hot! A teaspoon was enough to heat up a bowl of anything.
That is so cool. My husband and I are in the process of making hot sauces at the moment. He had been fermenting 4 different batches: Copenhagen ghosts, Carolina reaper, paper lantern habanero, lemon drops. Then I’m making a chocolate scotch bonnet sauce today that I found a recipe for the hot sauce book.
My Mom used to run a couple of pieces of plain white bread through the mill to freshen it.
excellent tip.. will be doing that going forward.
+caribbeanpot I'm not Caribbean, but what do you eat this sauce with chicken or what?
+caribbeanpot Don't you ever boil your sauces once mashed together? i find that gives a stronger well binded overall flavour as well as preserving it
Boiling it should also be safer.
from experience I can safely say that boiling will reduce the intensity of the peppers. But I do cook some of them... depending on what flavor I want to achieve.
I immediately knew that contraption because most current indigenous tribes use this to grind corn, meat, masa corn, dried berries, grind dried corn for chickens and small herds of livestock. Very useful tool...back then.....
Thank you for sharing your recipe! You're very kind!!! 💞💖🌹
I just made this with hot peppers from my garden, and it rocks.
não dá para assistir você fala de maasaais vai direto aulas ponto caranba
What pepper do you use . Did you find the same pepper as him ? I live in Seattle but I’m not sure if I can find this tipes of peppers .
@@ThePhoenixTube007 Try ethnic markets, although most supermarkets should carry habaneros and even a few other hot peppers. Google the varieties though, some are not the right flavor profile.
Definitely worth getting into gardening if you can find a bit of space. TheHippySeed Co. is one of my favorite pepper seed dealers. There are bigger outfits but they are cool, Aussie based and super nice. Plus Neil tries all his produce himself with friends and his wife. There are over a decades worth of his videos trying his own peppers and some are HILARIOUS. As Neil would say, "don't try this at home, I'm a professional idiot". Hah!
I've gardened my whole life. Very cathartic and rewarding. Life can be throwing you curveballs and crap and going out in the garden is super relaxing. Especially if you are eating insanely hot peppers on your food. Anyone on anti-depressants is foolish. You can release enough endorphins and pain killing anti-inflammatory agents popping a fireball pepper to keep you chasing the heat the rest of your life! Amongst other naturally grown things. Chilli Peppers definitely are the "spice of life".
Looooooooooooove that you got your peoper ingredients from your garden, awesome and so beautiful! Awesome recipe!
We have sambal lada in Malaysia.Chilli + vinegar is perfect.We also love it raw here in Malaysia but we use bird's eyes chilli,not as hot as scotch bonnet.Another version of it is we add shrimp paste/belacan,that has quite strong aroma and flavour. Your peppersauce make my mouth watering.Beautiful color and looks damn hot.
Hey what is your recipe so I may make it myself..plz share
It's not too hot; the garlic and the lime balance it, so it's flavorful and perfect 💯
Everything looks so beautiful! Lots of color!,
inspired by your recipe I just made some peppersauce with a 3rd pound of scotch bonnets, a handful of scallions, around ten large cloves of garlic and white vinegar. Very hot but good flavor. A few years back I made habanero pepper sauce with onion and was unhappy with the result, all heat no flavor. the scotch bonnets really taste great once you get past the heat. Next time ill try the lime, salt and cilantro. Thanks for the great recipe.
love it ...will try your recipe...simple, but thats always the best way.
Hot sauce or pepper sauce is always a nice condiment with food.
CaribbeanCookingTV yesss omg I want some😁
Caribbeanpot, I am amazed with those beautiful peppers you are growing, and I enjoy your videos, very entertaining. Thanks for the show!
you have a beautiful garden
Made this last year, and it was SOOOOO GOOOOOOOOOOD! Here I am again to make twice as much this year!
Man, this was a great video. Thank you! And glad to know that I'm not the only spice head who still coughs his lungs out while making hot sauces. :-)
I've subscribed. Keep up the great work!
Excellent tutorial Chris.
C
Haha I just made a pepper sauce two days ago so I know your pain! This sauce is fantastic! Wish I had all those crazy peppers to give it a try! Glad someone shared your channel.
those crazy peppers are AMAZING.. if you were close, I'd offer a few I have left.
caribbeanpot,Chris can you share where to get the pepper seeds or seedlings and how to care for them, I really wanna grow them and make my own peppa sauce. Btw I like mine more puree can I use a blender?
White Thunder BBQ is
Grow them! Not difficult, and you can find seeds online. I grow them in Michigan, and since most have a long cycle, I start them indoors a couple months before weather allows me to move them outside.
Gorgeous pepper plants! 🖒
That looks beautiful, great video! I think it'd kill me if I tried to make it myself, but my goodness, that looks like some fine hot sauce.
Very nice that's the way i do my pepper sauce a little chunky good job
Omg, that mincer reminds me of my mum who used one to mince her fruit that she would soaked for a year to make Grendian Christmas cake
Goodness Gracious ... that was a rainbow of deadly peppers! Beautiful. Thank you for posting.
Omg..my mouth is watering...
my stomach pain by watching this video
+Khalifa Kaifala you too soft. cho man.
@@sandragordon9266 ...have you ever eaten a moruga scorpion ?
Could you run some dry bread or raw rice through the mill first to clean it out? i think I remember my grandfather doing that before he used his.
This looks so lovely, thank you.
beautiful pepper garden,cant wait to start mine.thx
😄😄😄my grandma use to use this to grind fruits for black cake!
Wildhoney My mum did too! It’s still at the back of the cupboard somewhere 🙂
HEED_ 93 Shut up! Not everything that has the word “black” in it is racist! Go back to school!
My grandma did that too...lol
krisbiscuit305 😎 cool
@@Honeypepper. Good try. You'll get it next time.
What an amazing recipe! Thank you for sharing.
Man that would melt my face but I'd try it just because it looks fantastic!
Looks very tasty, thx for the recipe. Trying that out when my chilis are ripe
Wow, my eyes are watering from your peppers, but love the passion. Will try with very less peppers. Hehehe
I just made a batch with Bhut jolokia/Ghost pepper and habanero peppers...It's a potent tasty sauce. Love it!!!!
Made my pepper sauce withTrinidad Moruga Scorpion peppers last year -I used a food processor instead. I love the chunkier version that I made this year using a food grinder. Will definitely be making it next year but I'll be using scotch bonnet peppers.
For a completely shelf stable product, you can seal in sterilized canning jars and process for 10 minutes using the hot water bath method...it will keep in your pantry indefinitely...a PERFECT way to process lots of homegrown peppers at the end of the harvest.
Hm....
Ty for letting me know...exactly what I was wondering.
But you will need to figure out exactly how much vinegar you need to use, and how small it's safe to chop to maintain heat penetration.
@@celticlass8573 The vinegar ratio in this recipe is just fine for canning...and there's no need to worry about chopping anything a certain size. I pickle whole peppers and veggies all the time.
@@intuit5767 The scientists who have developed safe canning recipes would disagree with you. You can do what you want of course, but density is definitely an issue. Simply pickling is one thing, canning for shelf-stability is different and must be done safely.
I've just made it, and it was a smashing success: fragrant, aromatic, and just the right amount of punch!
Im pretty sure this was passed directly down from God.
🤣
I’m pretty sure you are correct sir. Yah sauce
Or up from hell!
we invite you to try the magic plant farm peppers to make your own hot food.
Yeah, I know God made 'em but this was likely passed up from "down under"... Those Chocolate 7 Pots/Morugas or whatever aren't no joke either. Good stuff there.
Thanks for the recipe. A nice sauce. Nom Nom Nom
Chris, Thanks for the recipe. I planted orange habaneros and scorpions for the first time this year and ended up with more habaneros that I knew what to do with. The scorpions weren't as prolific because I think they needed a longer growing season. I live in Maine. What I did is take the trees in for next year so I can get more scorpions. One thing I noticed was that my habaneros are way hotter than store bought. I've been making salsa which is dynamite; however, your recipe will be a big help in using up at least some of my harvest. If you get a chance to answer, I have a couple of questions. First, instead of using vinegar, what if I used strictly fresh lemon and lime juice. I really like the citrusy flavor. Also would it hurt to add a bit of honey to the sauce to ease the acid bite? Forgive me for breaking tradition. ;-)
WOW, WHAT A BEAUTIFUL GARDEN!!! I CAN'T WAIT TO TRY THIS!!! THANK YOU 💞💞
Caribbeanpot, I heard you could use a whole uncut pepper and drop it in your beans, soups, etc. and it will infuse the flavors of the peppers into your food but with no heat. Is this true, and if so when do you put it in the meal when you first start cooking or towards the end?If anybody else knows please let me know. Thanks.
I do it all the time just add the scotch bonnet pepper whole at the beginning when you cook your dish ( I add it to my oxtails, coconut rice beans etc. ) and as you see it start to soften snd break down while cooking remove it before it bursts open if you don't want to have the heat.
very true, BUT be very careful that you don't break it nor does it have any cuts or bruises or you'll be paying for it with HEAT
You can do it near the end as well, but don't let it burst open or get too soft. We do it with the callaloo dish in the Caribbean.
Fi bumbaclaart heat
Very true , but dont let it burst / buss in the pot .
I'm so glad I have most of the peppers he added, they're growing in my garden. I have the scorpion peppers, i have habaneros, i just don't have the the chocolate scorpions. But I can add Tabasco peppers if I want to add a different flavor. I also have a weird hybrid of dragon cayenne peppers I accidentally created, which have awesome heat and good flavor too. I'm just so happy to find another recipe to use my peppers in! This is the first video I've seen from him. I'm definitely subscribing!
That peppersauce burn meh eyes....lol
djmickeyTV lol 😂
beautiful peppers! that sauce is so festive
Chris did you have to sterilise the jars like you do jam?
I would say yes.. but to be quite honest, it's not practiced in the Caribbean. we simply wash with soap and water, let dry and use.
caribbeanpot
Al massimo fermenta
The hot peppers capsaicin level probably annihilate anything that could cause an issue😂
@@caribbeanpot poopy'+
Wow! What options you have! Trinidadian scorpions and Chocolate pepper... first time I heard this- (you learn something new everyday)
Thanks for making amazing videos! Bless and Respect from a Vincy gal in Montreal 🙃
doing it whithout gloves is crazy ! 25 years ago I ended in the Martinique Hospital ! Don't mess with those pepers !
The hospital? Did you put your hand in the grinder?
Aaaahhh pepper sauce...hot hot but oh so good. Touch of pepper sauce in stew phew!
A Jamaican friend gave me this recipe years ago, so when I see those scotch bonnet peppers
I make this sauce... thank you from the UK
Interesting. I'm assuming if we don't want to be "authentic" we can process this in the food processor instead. Looks like it would achieve about the same results.
Yes of course and in the opposite direction if you want to get an arm work out you can mash it up with mortar and pestle!
My mother is from Ayiti and she used to work that mortar and pestle like a boss to make the Ayisien version of green seasoning that we call "Epise" the difference between the Haitian one and the Trini one is the Haitian one tends to have heat as a main ingredient and a few other flavor variations (like clove) so it's more like a pepper sauce plus other flavors (lime/salt/black pepper/parsley|cilantro/scallions/bullion cube in addition to what goes in the pepper sauce here). I think Chris did a specific show where he covered how to make his version of Haitian Epise. (Mine has way more scotch bonnets (I can easily put 20 of them in there) and I put the bullion cube and other stuff...this is how my mother taught me how to make it and she's old school (78).
I found Chris' video:
ua-cam.com/video/jgVZhPq7q6A/v-deo.html
Looks good! I'm gonna be making some in a few weeks when my plants start producing...but I'll be using a blender...👌🏿😎👍🏿
Make sure not to use table salt as the iodine will discolor the peppers.
Robert M what salt should you use?
Kosher salt..
...or non-iodized sea salt. Or pink salt. Any non-iodized salt.
Damn bro thanks for advice
@@trincao1245 You are welcome. Hopefully I get enough veggies this year that I can do more stuff like this. I just found my own recipe to make almost perfect Claussen pickles with hot house cucumbers. This kind of stuff is awesome.
Yeah found another good one from chris u share with your heart n give good tips pat on your back thanks for sharing
I'm sweating just watching this lol
Archie get a life
Looks so good..and dangerous..lol
I'm going to try this now! You have inspired me!
Great video: just the right flavour and punch!
Chris, your a brave man. I would be wearing a hazmat suit, a gas mask, and a scuba tank to make that radioactive mixture.....
😂😂
You’re a puzzi
Looks appetizing. Lovely fresh peppers from the garden.
having worked with habaneros from my garden, you really must must must wear gloves and keep them on, as well as wear a mask because the fumes from the peppers are deadly....you'll be caughing and crying trust me.
So true!!
excellent recipe !!!
Dios mio! That shit is lava 😂 but delicious. I'm Mexican and this is very familiar to me, specially with the cilantro. Thanks for sharing!!
Bro that's mad old school boy bring back memories 🇹🇹🇹🇹🌹🌹 nice good job 🙏🙏👍👍🙏🙏
Washing with soap and water does NOT help. Wear nitrile gloves or prepare to feel the burn for days, from your finger tips to privates.
Also blend it and use caution. This man is insane!
John Curtis I've worked with these peppers; you get used to it after awhile and it doesn't actually hurt you. It just feels hot.
Dont sneeze either i couldnt see for about 20 min funny aint it lol
😂😂😂😂😂
Thanks for sharing these videos, really enjoyable.
how can u still breathe with your nose straight above that vinaigre and pepper???? :O ..i would cough like an old dog...
Love you! Everyone online always says "take the seeds out!" Bunch of amateurs! Love that you keep them in! I love hot sauce to be hot!
Why not use a blender? It's much easier!
+KiDD Lee can't get the same texture, even with pulsing.
Easier isnt always better
OMG!!! That looks so yummy!!! And all those peppers!!! GORGEOUS!! Can’t wait to try this!!
Delicious chili sauce recipe.
Chris, you’re authentic and awesome!
Love love ❤️LOVE❤️ pepper sauce!!!! Yummy!!!!
Like YOU....!! 😉
love this recipe you are the pepper sauce man !!!!!!
Making the Sauce now for the fifth time! Just the best.
This was wonderful. I don't have a food mill, and I don't have scorpions, but I'm using this video as a basic instruction for this kind if sauce. Thank you thank you so much for sharing this!
Thank you so much....great garden...inspiring love ur vedio
Love this simple recipe. I will be making this and putting it in fancy jars with a bow and a label for Christmas gifts. I don't have a grinder so I will use my choppee or the blender.
Thanks for a simple and clear, easy to understand method for making traditional pepper sauce!
Chris, I've been watching your videos in anticipation of my Hot Pepper harvest this summer. I got hooked on Matouks and Susie;s while down in the Caribbean and said, I can do it myself. Thanks to you, I'm diving in head first, Thanks my friend, Respect!
I'm sorry for the people who say you talk too much. Be proud of that heritage you're educating us on!!! I'm so glad you're here to spread some knowledge and share it with us :] I'd be disappointed if it was just you cooking with no commentary.
If people want less talking they should just watch tasty videos. Come on now. Everyone like different things. I for one appreciate the storys and explinations.
And cute also.
does anyone know a method of making a hot sauce without vinegar, using something else instead, I can't stand sauces with vinegar. I know they exist because I have tasted home made sauces in restaurants and I could taste right away it was so different than other sauces with a lot of vinegar (such as Tabsco sauce).
San Ansa
In Guadeloupe (french Caribbean) we use mostly oil and a little vinegar to make our hot and spicy sauce. You can give it a try you will just skip the vinegar .
@@Cicin230868 thanks
I would love to grow some of those peppers. They're so beautiful