Banana Pepper Hot Sauce Recipe (Tasty & Simple) - Pepper Geek
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- Опубліковано 8 чер 2024
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In this video, Crystalyn shares our banana pepper hot sauce recipe. If you love the tang and bite of a pickled banana pepper, then you'll love this hot sauce! It's easy to make and uses up a harvest of banana peppers.
This recipe:
peppergeek.com/banana-pepper-...
Pickled banana peppers:
• Pickled Banana Peppers...
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0:00 About the hot sauce
0:48 Ingredients
1:56 Making the hot sauce
3:12 Taste test
4:58 Exciting news!
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Thanks for watching Pepper Geek!
#peppers #recipe #hotsauce - Навчання та стиль
Great idea for making use of banana peppers! I already have about 37 pints of pickled banana and jalapeño peppers.
I have a bunch more for my final harvest so I can’t wait to make this!
Carrots are a decent sweetener too. They could even be caramelized first to enhance their sweetness.
You're videos are inspirational! Last season I just pickled my peppers and ate just a fraction of what I produced. This year I'm working on sauces based on your small batch recipes and learning and enjoying a lot. Thank you!
I always enjoy some citrus zing to counter the vinegar. I love lime and pineapple combos with a couple of habaneros. I use hungarian chillis but i believe these are the same as what you call banana peppers. I also have "mexican" chillis, they are large green peppers with not much heat so its nice to have a variety for different colours.
same thing for me. I have a nice blend of light greens and might throw in a purple UFO >:D
I didnt have celery seed and added celery leaves. Also added a lime as this recipe was a bit to vinegar tasting.
Looks like a great recipe! I always enjoy them
Good job! Appreciate the recipe and instructions. I quit growing banana peppers bc we didn't eat them but I can see now that we could enjoy them as hot sauce. Looking forward to the book.
Looks amazing! cant wait to pick up a cookbook😋
cool - im glad the cook book is coming soon
I have so many Tomatoes so I stewed and added tomatoes. I think it will be a great base to sauces .
I grew literally 2 peppers on my banana pepper plant this year (it’s because I tried to pack too many plants in the limited soil, or maybe because I got the seeds from the dollar tree)
Both of them are just turning ripe, and I’m excited to see what they taste like. Maybe next year I can make a sauce
You're better off buying the peppers from the grocery store and harvesting the seeds.
@@orangelinedevil2 i did that last year and got deformed peppers. Those peppers give hybrid seeds, you never know what you’ll get. I’d rather buy from a seed supplier who promises a specific variety.
Inspired by Peppergate/Jalapenogate! It's nice to have an idea of what to do with all these unexpected banana peppers this year.
That is a very tasty looking sauce. And adjusting as you cook is always good advice.
Very nice! As I sit here in New England, FINALLY seeing blue skies, I can also see my peppers. LOTS of Sweet Banana are ripened. I will be picking a LOT tomorrow. Yes, I can make some pickled Sweet Banana... nbut I am also looking for other recipes, too. THis is a good one. THANKS
I harvest my peppers waaaay to early. Never knew they could grow this big!
You folks need to try Hungarian hot wax peppers if you haven't already, we always called them hot banana peppers. Hot banana peppers can be made into Sweet Hot Peppers, take hot banana rings and pickle them using a bread and butter brine. Sweet hots make one of the best sandwhich toppers. Take care and thank you.
Yum! I made this right after seeing your video. I didn’t have quite enough banana peppers so added several Jimmy Nardello peppers. Thank you for sharing your recipe!
Loving the videos! New subscriber as I just found your channel as a 2nd year chili grower.
My go-to with making non-fermented “quick” hot sauces is: Vinegar (rice or red wine vinegar preferred), chili of your choice (mine’s Thai Dragons or Hanoi Reds), shallots, fresh diced garlic (preferably elephant garlic), diced ginger, Himalayan pink sea salt, and a dash of Accent MSG. Boil on medium high in a sauce pan until all the ingredients are soft (or dissolved), purée in a blender until your desired consistency. Then serve with pho, green curry, ramen, pad Thai, pizza, or fried chicken, or etc..
Perfect timing
Hey, how long do you think the hot sauce will last in the refrigerator roughly?
Yum! Looks like a delicious hot sauce!
Great recipe and nice sweatshirt! If you know you know
Good timimg on this video. Are you aware of the banana pepper hot sauce from Alabama Hot Sauce? He vacuum pickles the peppers then adds lactic fermentation brine - its sounds good- check it out
Thanks for the cooking tips. We have five surprise, bannanna pepper plants. We planted twelve seeds from the same bellpepper pkg, and only one was a real bp. 😳 other plants produced goofball sized bells. All are beautiful plants none the less..😮
Love the vids!! Please could you try a grapefruit hot sauce sauce 🙏 - similar to Marie Sharp's haberero sauce (best in the world if you don't know!)
It's sweet, sharp, juicy and works so so well
Great looking pepper recipe. I have some banana looking peppers I’m waiting on so I’ll give it a go with this recipe. From the feedback on the peppers I’m waiting to harvest they are hot in the jalapeño range (or slightly hotter) heat so likely won’t need to add Thai chilies 🌶️ (Even 1 of my ghost peppers would kill your recipe’s flavour profile and make it stomach-churning-stupid-hot) but will use your great arrangement of spices along with white vinegar. Thanks for recipe Pepper Geek Folk! 👍 can’t wait to try…
I usually pour some picked (jalapeño) pepper juice instead of straight vinegar. It adds that perfect vinegar flavor.
Rather than sugar, try dried apples and/or dried mango. Gives a delicious fruity flavor, as well as sweetness.
Ever try growing gochugaru Korean pepper? If so any tips would be appreciated.
Is there something you can add to thicken it? Mine is thinner. Will it thicken in frig on its own. Appreciate your input . Love all your videos
It’s tough to thicken without something like corn starch/water (and this must be heated up after adding to work), or an emulsifier like xanthan gum
Mine was also super thin.
A spicy couple. You guys are BOTH really cute!
Looks good. What is the refrig shelf life?
I have lots of Lemon Drop peppers, so I l might experiment with adding to this recipe.
I just saw the answer on the recipe link. One month. Thanks!
Yes, at least!
How do you guys sanitize the woozy bottles and caps. I bought 12 of the nicebottles and im scared if i boil them i'll lose the seal or they will become misshapen.
Looks like a great recipe. How can we make this shelf stable without refrigeration?
I recently saw a video on You Tube on counter top fermenting. Using the same ingredients as hers but just leaving them on the counter for a couple of weeks.
@@condeerogers5858 Thank you for sharing that. Enjoy your day!🎉
@@condeerogers5858 leaving the jar on the counter after blending it all?
I bought a sweet banana pepper plant and it's doing great only problem the peppers are extremely hot.I believe they labeled the plant wrong and I believe what I really have growing is a Hungarian Wax Pepper.
Mine are hot too. Many of the seed packets I got this year were not what was labeled. I label 🏷 them all at seeding/planting. I got a lot of banana peppers and even lots of eggplant of which I didnt buy. Lol
Just made this. Tastes very hot. Lol. I put some hot peppers in and also added a lime to tamper down the overwhelming vinegar taste. How long will this last in fridge? I assume this isnt shelf stable?
Dang ole banana pepper salza
I was thinking that the sauces you have here might be great to put into the very small canning jars to use a small amount at a time so my question is can they be canned and sealed the traditional way with boiling them to seal or would that affect the taste to boil again? I know this question may have been asked but I have not seen a response for it.
I am also looking for this answer.
hmmmmm
Could I water bath can this hot sauce?
Just wanna say, salsa and hot sauce are two different things
Pound LOL ;)
I was waiting for you to put the peppers under a boiler to put a patina on them before grinding them up. Boiling them in water doesn't do anything to make the sauce any better. In fact, just seed the peppers, put them under some heat. Put a char on them along with your onions, not your garlic. Then add all your adamant aromatics. Blend it up and you add your vinegar rookie. Mistake there, ma'am, but good effort. And even easier recipe is to add the peppers that have already been cooked to your vinegar, some raw garlic, and some salt and blend that app in your blender, a vitamix blunders. Great, it will actually heat things up a little bit, but the trick is not to cook the hot inside of the garlic. Now you can put this in your refrigerator to last a long time. Because the vinegar will not let anything bad grow in there. This is a much easier and more flavorable sauce. In my opinion, but thank you for your recipe too, and have a good day.
I think using pickled peppers may also allow you to limit or cut out the salt in the recipe if you are adverse to salt for health issues…like my
in-laws.