I made some popcorn chicken and a mustard bbq sauce that I used this sauce in. It brought a tear to my eye it was so good! ua-cam.com/video/5qF-aqOR6i8/v-deo.html This sauce is a match made in heaven with my cast iron seared burger! ua-cam.com/video/gsJf-_RXvDM/v-deo.html Also great on everything you like hot sauce on. Subscribe for more homemeade recipes.
Friend sent me 1 lb of fresh ghosts the last week of December. That's about 65-75 peppers! I've eaten them every conceivable way...air-sealed and froze the remainder. Most often eaten in scrambled/omelet-style eggs in the morning...puts a zip in your day! And in soups/broths in the evening. Toasty.
Yours is one of the very few channels that go through the "trouble" of doing the salt % properly, i.e. weighing both the ingredients and the water instead of what most others do, which is just going with a x% ratio in some water and solids density be damned.Good stuff! Love watching your recipes - will try some come summer!
Thank you, I appreciate that. I like to be as accurate as possible. This one is by far on the top of my favorite sauces list! My smoked green ghost pepper sauce is awesome too! (On the channel)
I've got a question about the fermenting process :) I've never done anything like this before so I'm not exactly sure what I'm doing. I followed these steps for the most part and I've got 6 jars fermenting as of last night. I ended up putting a lid on them and have parchment paper between the lid and ingredients (and i'm using a ziploc bag filled with water to weigh the ingredients down). My question is do I need to burp the jars every 2-3 days? Or will there not be enough build up that it's not required, or possibly the parchment might break the seal enough to let gasses escape? Thanks for your help and for your very informative videos 😄
@savlife222 I had this sauce for a little over 8 months. As long as the pH stays lower around 3.4-3.7, you shouldn't need vinegar. You definitely can add some if you'd like.
@@adamellistutorials You should be able to. You should use about 1/4 c brine from a previous fermentation or buy some unpasteurized sauerkraut from the store and use some of that liquid to help jumpstart the fermentation process (don't count that liquid in the weight). Checking the pH after the first week to make sure it's under 4.6 is a good idea too.
@@LogansInnerChef What about the Mason jars you do the actual ferment in? 32oz? 64oz? By the way, very impressed with the slick new look! I take a month off and you upped your game considerably!
Hot on the way in and hot on the way out)))). Bruh just an idea - make a brine before in a spare dish like 1 litre or a bit more and pour it over the peppers so you dont need to go back and forward with that liquid. Throwing out the excess brine wont hurt
Another great recipe, Logan I just finished making myself a batch of 21 at Sauce Bottles Sauce and I had put in a garden mixture of many different varieties of peppers that I had from me grow of two years ago along with pineapple and cherries. Wow what a flavour
So, you said you were going to strain and reserve the brine so you could add for consistency. It then you dumped the peppers in a pot, then the whole bowl of brine in the pot with it to cook…. Why strain it then?
@@Semivdan I strain it just in case there is too much brine for how much I want when I blend the sauce, it helps gauge the amount. That and I want to retrieve the bay leave and thyme stems before blending.
@@gregorytomasulo4313 yep, which is why I'm trying to figure out what benefit there is to fermenting it before cooking it? Why not just skip to the blender/ cooking part? I have NEVER made a hot sauce but my first year growing ghost peppers (mostly for my kids who like hot stuff) and have an abundant harvest! I have made fermented salsa and pickles though, but never cooked them afterwards.
@@mylightofhope Ferment for the flavor. Making a fresh hot sauce is also great, but there is nothing like the funky tang of a fermented sauce. You cannot replicate that flavor any other way.
Logan ... something confuses me a bit. You already know that, next to Aubrey, I'm one of your biggest fans. But I watch other popular fermentation gurus as well and something struck me. You almost never (if ever) add vinegar at the blend for shelf-stability. The way they go on about vinegar, I always assumed it was a key ingredient, unless you intend to use it up over the course of a month or two. Can you speak to this? Why is it so ubiquitous, if it's unnecessary?
When I the fermentation period is over and I make my sauce, the pH of my sauce is usually around 3.4-3.7 (after the sauce gets cooked). With the pH that low, I don't add vinegar since it's not needed in my opinion. Vinegar can also be added for flavor, I prefer the flavor of the fermented ingredients more personally. I almost always refrigerate my sauces, though not really necessary with that low of a pH. I only add vinegar to bring the pH lower if needed. Can you send me a link to a video in regards to your question?
@@LogansInnerChef If you really want me to, I could dig up some links, but it really isn't necessary. It's not so much the fact that they were doing it that puzzled me -- it was the fact that they were treating it like an obligatory step, so common that it didn't even need an explanation. I think maybe it was more common in the earlier days of craft-hot sauce making and it just stuck around by sheer inertia. Sort of an overabundance of caution. But, along with several general vloggers, I've seen people like the ATX guy (who's really, really good) toss it in as a matter of course. By the way, I just spent the last week eating Mac-n-Cheese. Why? Because I splurged and bought a pricey pH meter and a calibration kit. I will cut corners in many areas, but food safety ain't one of them.
@@RavinDave-theOriginal No need, I've seen some of his videos. In a commercial selling scenario, vinegar is there as a preservative on top of adding flavor. For homemeade sauces, vinegar is optional so long as your pH is in the 3.4 range. That is achieved from lactic acid created during the fermentation process. I still have a bottle of my first blueberry habanero sauce that I made about 1 year and 3 months ago. Still going strong and the pH has not changed. No vinegar added.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I made some popcorn chicken and a mustard bbq sauce that I used this sauce in. It brought a tear to my eye it was so good! ua-cam.com/video/5qF-aqOR6i8/v-deo.html
This sauce is a match made in heaven with my cast iron seared burger! ua-cam.com/video/gsJf-_RXvDM/v-deo.html
Also great on everything you like hot sauce on.
Subscribe for more homemeade recipes.
I tried your recipe but just realised i got some ingredients wrong. Still a super tasty ghost pepper sauce! Goes very well with vanilla ice cream.
@@llewellynwillers802 Nice. That sounds interesting!
Friend sent me 1 lb of fresh ghosts the last week of December. That's about 65-75 peppers!
I've eaten them every conceivable way...air-sealed and froze the remainder.
Most often eaten in scrambled/omelet-style eggs in the morning...puts a zip in your day!
And in soups/broths in the evening. Toasty.
Sounds great for uses! That's a lot of peppers to use. I'm trying to grow my own right now so we'll see how it goes.
Enjoy your day, cheers
This is a badass channel ! Loving this content. Detailed , simple to the point instructions and your personality is a plus 😊
@jeanninemcwhorter919 Thank you very much, glad you like it!
Always looks delicious and love all the tips and tricks for my cooking! 💕🔥🌶️🔥💕
Thank you very much, all good stuff!
Looks like a fun sauce!
It definitely was a fun one to make, and delicious!
Yours is one of the very few channels that go through the "trouble" of doing the salt % properly, i.e. weighing both the ingredients and the water instead of what most others do, which is just going with a x% ratio in some water and solids density be damned.Good stuff! Love watching your recipes - will try some come summer!
Thank you, I appreciate that. I like to be as accurate as possible. This one is by far on the top of my favorite sauces list! My smoked green ghost pepper sauce is awesome too! (On the channel)
Thank you for sharing! Anticipating harvesting my Ghost pepper plants this year. Will try this awesome recipe! Be well and thank you again
@@morganwalkercvn6592 My pleasure. My plant is already fruiting and will have more ghost pepper recipes coming. Good luck with your plant!
Learnt a lot out of this one, thanks for sharing man ✨🌶
@@hardheadeddac My pleasure 🔥
I'm so happy I found your channel! This looks insanely good!!
Thank you, it came out pretty tasty and hot!
This was a good informative video bro. I’ve never heard of a cold smoke gun before! That thing looks awesome!
@@JPizzle95Z Thank you! I use it all the time with smoking cheeses.
Certified sauce wizard😎🤘🏻
Much appreciated 👊
I've got a question about the fermenting process :)
I've never done anything like this before so I'm not exactly sure what I'm doing. I followed these steps for the most part and I've got 6 jars fermenting as of last night. I ended up putting a lid on them and have parchment paper between the lid and ingredients (and i'm using a ziploc bag filled with water to weigh the ingredients down).
My question is do I need to burp the jars every 2-3 days? Or will there not be enough build up that it's not required, or possibly the parchment might break the seal enough to let gasses escape?
Thanks for your help and for your very informative videos 😄
Hi there. If the lids are just barley screwed on and kept loose, then you won't need to release any pressure. Hope that helps!
@@LogansInnerChef Thanks for your reply and advice :D
Hey is there a reason no vinegar is used? It usually asks as a natural preservative. How long would this sauce/recipe last?
@savlife222 I had this sauce for a little over 8 months. As long as the pH stays lower around 3.4-3.7, you shouldn't need vinegar. You definitely can add some if you'd like.
@@LogansInnerChefthanks man
Can you smoke the peppers on a smoker before fermenting
Maybe if it got cold smoked like I did in the video it may work. I don't think there's any benefits of smoking first however.
Can I used dried ghost peppers?
@@adamellistutorials You should be able to. You should use about 1/4 c brine from a previous fermentation or buy some unpasteurized sauerkraut from the store and use some of that liquid to help jumpstart the fermentation process (don't count that liquid in the weight). Checking the pH after the first week to make sure it's under 4.6 is a good idea too.
Can peppers be smoked befire fermenting
@@sparkyh62 I've never tried. You might be able to since it's cold smoke touching the ingredients. It works really well the way I show in the video.
Awesome videos bro, i am all the way in South Africa and following your videos i made some amazing hot sauces
Thats awesome! Thank you very much. Plenty more to come.
Dude, looks epic. Do you think liquid smoke would add the same flavor?
Thank you, it turned out really good. I've never tried liquid smoke before, so I can't really say.
There are high quality liquid smokes out there made of actual cooled/liquified smoke, and zero chemicals
Awesome sauce
Much appreciated
What size mason jar is that? (The link to Amazon is broke.)
The jar I have the sauce in is a 2 c, the bigger one is a 4 c. Thank you for letting me know, I'll look into it.
@@LogansInnerChef What about the Mason jars you do the actual ferment in? 32oz? 64oz?
By the way, very impressed with the slick new look! I take a month off and you upped your game considerably!
@@RavinDave-theOriginal
It's a 32 oz jar.
Much appreciated, Try to improve something with every video.
Hot on the way in and hot on the way out)))). Bruh just an idea - make a brine before in a spare dish like 1 litre or a bit more and pour it over the peppers so you dont need to go back and forward with that liquid. Throwing out the excess brine wont hurt
Another great recipe, Logan I just finished making myself a batch of 21 at Sauce Bottles Sauce and I had put in a garden mixture of many different varieties of peppers that I had from me grow of two years ago along with pineapple and cherries. Wow what a flavour
Thanks for the suggestion.
@@s18169ex3 Much appreciated. Sounds tasty!
Well I just blended mine and I was scared to taste. 😂 Wow it is good. Not as hot as I expected. 9 peppers isn’t scary. Dare I try more?
Glad you like it. Did you use your peach ghost peppers? I found this to be a bit hotter than my habanero sauces, but not too bad. Go for it!
@@LogansInnerChef yes I did! Have so many now. A good problem to have.
@@johnmatherne6823 Definitely a good problem to have! Sounds like a good sauce to me.
I’m making this
@@johnmatherne6823 Nice! Let me know how you like it.
Where did you get this smoking device? Game changer!
@@jeanninemcwhorter919 Amazon. I have a link for it in the description of the video. It's a fun gadget!
Yummy 🔥
It came out awesome 🌶🔥
@@LogansInnerChef I love the flavor of ghost peppers but that heat scares me away
So, you said you were going to strain and reserve the brine so you could add for consistency. It then you dumped the peppers in a pot, then the whole bowl of brine in the pot with it to cook…. Why strain it then?
@@Semivdan I strain it just in case there is too much brine for how much I want when I blend the sauce, it helps gauge the amount. That and I want to retrieve the bay leave and thyme stems before blending.
I'm not trying to get probiotics from a few dabs of hot sauce 😂
@@gregorytomasulo4313 Haha, me neither!
@@gregorytomasulo4313 yep, which is why I'm trying to figure out what benefit there is to fermenting it before cooking it? Why not just skip to the blender/ cooking part? I have NEVER made a hot sauce but my first year growing ghost peppers (mostly for my kids who like hot stuff) and have an abundant harvest! I have made fermented salsa and pickles though, but never cooked them afterwards.
@@mylightofhope Ferment for the flavor. Making a fresh hot sauce is also great, but there is nothing like the funky tang of a fermented sauce. You cannot replicate that flavor any other way.
Logan ... something confuses me a bit. You already know that, next to Aubrey, I'm one of your biggest fans. But I watch other popular fermentation gurus as well and something struck me.
You almost never (if ever) add vinegar at the blend for shelf-stability. The way they go on about vinegar, I always assumed it was a key ingredient, unless you intend to use it up over the course of a month or two. Can you speak to this? Why is it so ubiquitous, if it's unnecessary?
When I the fermentation period is over and I make my sauce, the pH of my sauce is usually around 3.4-3.7 (after the sauce gets cooked). With the pH that low, I don't add vinegar since it's not needed in my opinion. Vinegar can also be added for flavor, I prefer the flavor of the fermented ingredients more personally. I almost always refrigerate my sauces, though not really necessary with that low of a pH. I only add vinegar to bring the pH lower if needed.
Can you send me a link to a video in regards to your question?
@@LogansInnerChef If you really want me to, I could dig up some links, but it really isn't necessary. It's not so much the fact that they were doing it that puzzled me -- it was the fact that they were treating it like an obligatory step, so common that it didn't even need an explanation. I think maybe it was more common in the earlier days of craft-hot sauce making and it just stuck around by sheer inertia. Sort of an overabundance of caution. But, along with several general vloggers, I've seen people like the ATX guy (who's really, really good) toss it in as a matter of course.
By the way, I just spent the last week eating Mac-n-Cheese. Why? Because I splurged and bought a pricey pH meter and a calibration kit. I will cut corners in many areas, but food safety ain't one of them.
@@RavinDave-theOriginal No need, I've seen some of his videos. In a commercial selling scenario, vinegar is there as a preservative on top of adding flavor. For homemeade sauces, vinegar is optional so long as your pH is in the 3.4 range. That is achieved from lactic acid created during the fermentation process. I still have a bottle of my first blueberry habanero sauce that I made about 1 year and 3 months ago. Still going strong and the pH has not changed. No vinegar added.