I've been really into using Chile de Arbols for hot sauce recently. The smokey flavor is excellent, and you don't see them used in too many popular sauces.
Since I was young I’ve always wanted to create my own hot sauce brand. This is where my journey has finally begun. Thanks for the help man!!!! Can’t believe this type of content is free.
Excellent recipe! I threw all I had together, first the dried ones and then the fresh ones straight from outside, Habanero, Lemon Drop, Gochugaru, Numex Lemon Spicy, Brown Jalapenos, and now I have an incredible hot and tasty sauce! Thank you an d greetinggs from Austria!
OMG just tried this with some of our old homegrown cayenne peppers found in the cupboard and fresh garlic instead of powder, and frankly, 3/4 cup vinegar instead of 1 cup. Wow!!! Serious dynamite! Thank you so much for sharing! Such an easy recipe for so much punch!
Thank you Mike. In terms of weight when using dry pepper how do you go about it? For example if fresh pepper in a recipe for sauce is 200g but you are using dry chili .how do you get know much much to use
Oh..My..God! After years of saving habanero, ghost peppers, and cayenne peppers and drying them out, I finally found a use for them! Thank you so much for this video! Just made 3 different hot sauces as per your youtube video recipe! Thanks again!
Thanks. I'm also have a lot of recipes for dried pods on the web site at chilipeppermadness.com. I'm the author of "The Spicy Dehydrator Cookbook", something you might enjoy. Lots of recipes for dehydrated foods. Happy dehydrating!
@@ChiliPepperMadness thank you so much. Love your recipes. I have a lot of bishops crown chillies growing in my garden. Do you have a sauce recipe that I can use it please
Great video. I definitely needed to see this because I'm not able to grow so I have to depend on buying fresh and/or dried pods sometimes. Quick question. I'm following a recipe that calls for 1lb of fresh peppers, but I only have access to dried. How much dried should I use to make up the 1lb of fresh?
Dried is typically 1/4 the weight of fresh, which is a good rule of thumb to follow. So 1 pound of fresh chili peppers will yield about 4 ounces dried pods. Ground down, it should yield 3/4 cup chili powder.
Cameron, xantham gum works great for thickening hot sauces and reducing separation. I don't normally use it for my homemade sauces, as I just give them a shake, and they really don't last that long. If you use it, add it when blending for best dispersion, or it could harden up on you. You don't need much, about 1-8-1/4 teaspoon for 8 ounces. Let me know how it goes.
Thanks, I appreciate it. Dried peppers will last for years in the pantry. Only issue is they start to lose potency. I try to use them within 6 months, but still have some older ones. For the hot sauce, they will last many months or even longer, mainly depending on the acidity. Shoot for 3.5 or lower for home keeping and the sauce will keep a long time, if you don't eat it all first! =)
@@ChiliPepperMadness Thanks for the advice. I know like Franks Redhot can last for almost two years. I enjoy heat but in moderation. but 8-10 months should be good 👍🏻 🌶
AWESOME GOOD LOOKING HOT CHILI SAUCE .. i CAN USE YOUR RECIPE VERSION AND MAKE SOME FOR MY FAMILY AS A GIFT ..thanks for this very spicy recipe .. I will watched more of your spicy recipes .. cheers
Wow! Amazing content. THANK YOU! Do you know which ingredient it preservative needs to be added to it to conserve it for a longer time , eg 3 months? Thank you n advance!
Thanks so much! The vinegar adds a lot of acidity, so that will allow it to keep for many months easily. The more vinegar and/or citrus you use, the longer it will last. Enjoy!!
Do you have any rules of thumb you use for converting equivalent dried vs fresh peppers in a hot sauce recipe? e.g. If you were going to use 8oz of fresh peppers, you'd aim for Xoz dehydrated peppers, etc?
@@ChiliPepperMadness Thanks! Any tips/tricks for combining dried and fresh peppers in a hot sauce? I was planning to just rehydrate the dried peppers in hot water and then treat them like fresh peppers for the rest of the process, unless you have a better idea.
Sorry, just saw this. Yes, that's how you can do it. Rehydrate the dried pods, and cook or soften the fresh ones. Then you can puree them together with liquid and seasonings. You can also ferment them together.
Hey Mike can I use fresh peppers 🌶 or is better to dry them first? I don't have a dehydrator. Can I dry them on a cookie sheet in the oven? What temperature is recommended? I look forward to making some hot sauce.
Eugene, absolutely, usually hot sauces are made from fresh peppers. I have a load of hot sauce recipes on my web site. Check them out. If you want to oven dry, bake at low heat, about 100 to 135 degrees. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. I have a post on this as well for Drying Chili Peppers: www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers/
If I pick up some super hot dried pods, could I make a fermented hot sauce with these by adding in bell peppers or cabbage as the source of lactobacillus? Or if I fully ferment a batch fresh habanero peppers, can I reuse the leftover brine to ferment a batch of dried pod peppers?
Hot sauces like this with high acidity will last quite a while, though you can either pressure can it or use a water bath method to preserve it longer until you open it. In general, shoot for a pH of 3.5 or lower for home preserving sauces. You can add more vinegar and/or citrus to achieve this.
You don't have to refrigerate, though it will stay fresher and last longer in the fridge. It is typically 6 months out, 12 months in the fridge - rule of thumb. I have a post on this if you'd like to review - Does Hot Sauce Need to Be Refrigerated? www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Vinegar is a preservative, but also for flavor. Sweet elements usually balance out the bitter. Use a sweeter vinegar like apple cider vinegar, or add a bit of honey or sugar, or other sweeter ingredients like juices (citrus juice will add extra acidity for preserving), or other fruits.
Is it necesary to deseed peppers before processing them? Can i strain the seeds after processing them? Does the seed affect the taste of the final product?
No, you don't have to deseed. Some people don't like the floating around in their hot sauce, but they're edible. They can sometimes be bitter, depending on the pepper. Also, yes, you can strain as well. Enjoy!
@@ChiliPepperMadness thanks! Does a yellow habanero seed carries bitterness? I did a sauce where i deseeded it it took me an hour to work on a 2.2lbs of pods.
Not really. You'll get more bitterness with darker pods, but also if you grind them. You'll be fine including the habanero seeds in your hot sauce. I have no issues myself.
Sean, you can use reaper powder or dried reapers to make reaper sauce, per the video, but I also have this Carolina Reaper Hot Sauce recipe on the site you might check out. Very hot and tasty! www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/
does is make sense to strain the sauce after blending it? i want to have a smooth texture, but i am also worried straining it will take out its flavor.
Only if you want to. You don't need to strain. I sometimes strain when I am looking for a very smooth sauce, or when working with dried pods that can be a bit bitter. You can just process with a very good food processor or blender and skip straining if you wish. Sometimes I will even strain, then put some of the pulp back in. It's all about your goals for smoothness.
If you strain your blended hot pepper mix, take the strained out, mash or paste, spread on parchment paper and put it in your dehydrator or oven to dry. Then crush to a fine powder to make spicy chili powder.
Joe, you can definitely use different vinegars. I like good quality vinegars. I choose white vinegar for most sauces, as it lets the focus stay on the peppers, but apple cider vinegar for some extra tang factor. I've made some with malt vinegar and that's quite different! Not for everyone. Use your favorites for flavor.
This is great stuff Mike, thank you. Gonna try and make this with some dried Reapers as it's difficult to find fresh ones here in UK. Does the drying process make them less spicer or do they stay the same ?
Absolutely, Evan. I use it all the time. It adds a nice flavor to some sauces. You can use different types of vinegar. Fun to experiment! Let me know how it turns out for you. Enjoy!
Hi, Carmine. Yes, it does, though the process is a bit different. Not much, though. You still process everything, though you can cook the ingredients down first, or process everything and simmer it all, then strain or just process to very smooth. Or don't cook at all and have more of a raw flavored sauce. You can also ferment first. I have a lot of hot sauce videos and they are still growing. Take a look at some, or let me know if you'd like me to point you to some specific recipes. A bunch on the site, too, at www.chilipeppermadness.com. Thanks for the comments!
Yes, you can do that. See my Creamy Jalapeno Sauce Recipe video: ua-cam.com/video/qKb5sqp-B64/v-deo.html. It uses oil. Hot sauces with oil do not last as long, though. Also, check out my Chili Crisp Recipe: ua-cam.com/video/MBTUUMA3pYo/v-deo.html. This is chili oil essentially.
Yes, absolutely. If you ferment peppers, you can just process the entire batch of peppers and brine together and just use that as a hot sauce. No need for cooking it. It will continue to ferment, but will slow in the refrigerator, but burp the bottles every now and then. Only issue is the amount of salt, so be sure to taste. Brine is quite salty. Let me know how it turns out for you.
These will last months or longer, depending on your use of the fresh ingredients added. Vinegar is a powerful preservative. Shoot for 3.5 pH or lower for home keeping.
I've heard that the carolina reapers don't actually have a good taste, when compared with other super hots. How do you find the taste of reapers, scorpions, etc. I grow Armageddons, and they're delicious.
Chris, much depends on the acidity. Hot sauces with a pH of 3.5 or lower last longer, so you can add extra vinegar or citrus if you need to get it lower. It should be low enough with this exact recipe. It also lasts longer in the fridge. It should last 6 months easily, or up to a year. Just keep an eye on it. I've had some sauces even longer.
No, it didn't work very well! I used about a cup of the dried birds eye hot chillies and a cup and a half of vinegar. All I got was around 20-25ml of hot sauce, as the chillies just didn't grind down using a Nutri Bullet 😢
Sorry to hear. Not sure if you soaked them long enough to rehydrate properly, and you may have needed more dried pods for a proper consistency. And for sauces, it really does take quite a few to make a large enough batch.
Yes, you can use another liquid, but note that vinegar is acidic and will last much longer. If using water or something not acidic, I would use within the week.
I do often. I have a post on this on my site: How to Make Fermented Pepper Mash. www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
It could be the peppers you started with. Many peppers have a range of heat, and can lose potency as dried peppers age. You can incorporate a hotter powder, like cayenne or hotter, to up the heat level.
I have a bunch of dried chilies. I’m going to make hot sauce with. My wife wants to know why we couldn’t grind the dried chili first and then rehydrate. She’s looking to eliminate a step. I’ve never seen anyone do it like that.
Jwhit, you actually can do this with powders and I have a whole other video on that. However, there is a textural difference in the final product. Whole pods will give you a thicker, richer sauce. Powders are great for certain sauces, but won't be quite as thick usually. But check out this video and judge for yourself. I've love to hear your personal results. ua-cam.com/video/zZDOgzt3Ozc/v-deo.html
What peppers will you use to make hot sauce?
Gold Cayenne pepper are my favorite, but I use many.
Usually cayenne, habanero, and serrano that I grow myself. This year I made some from Hungarian wax peppers and it had a really unique taste.
I've been really into using Chile de Arbols for hot sauce recently. The smokey flavor is excellent, and you don't see them used in too many popular sauces.
Habanero
Burrito peppers
Since I was young I’ve always wanted to create my own hot sauce brand. This is where my journey has finally begun. Thanks for the help man!!!! Can’t believe this type of content is free.
You are so welcome!
How’s it coming along?
Really helpful, thanks. I'm on my own for 10 days and was looking for how to make use of dried pepper flakes.
Excellent recipe! I threw all I had together, first the dried ones and then the fresh ones straight from outside, Habanero, Lemon Drop, Gochugaru, Numex Lemon Spicy, Brown Jalapenos, and now I have an incredible hot and tasty sauce! Thank you an d greetinggs from Austria!
Cheers!
OMG just tried this with some of our old homegrown cayenne peppers found in the cupboard and fresh garlic instead of powder, and frankly, 3/4 cup vinegar instead of 1 cup. Wow!!! Serious dynamite! Thank you so much for sharing! Such an easy recipe for so much punch!
Awesome! Glad you enjoyed it!!
Just made this with last summers dried tobasco peppers. It's AMAZING! Thank you!
Glad you like it - welcome!
I made a hot sauce like this with grilled green peppers and grilled onion and garlic and oh boy is that the best thing I ever ate
Way to go! Yummo!
Thank you Mike. In terms of weight when using dry pepper how do you go about it? For example if fresh pepper in a recipe for sauce is 200g but you are using dry chili
.how do you get know much much to use
Thanks. Dried pods weigh 1/4 the weight of fresh.
How many are in a cup?@@ChiliPepperMadness
Superb. Simple and straight to the point.
First did this when I was 15 16 years later its still the best hotsauce I ever had.
Awesome! Enjoy!
Glad I found you.........now I know what to do with that package of dried chili peppers that I bought. Thanks again.
Glad to be helpful, Linda!
What an expertise on a niche topic!!
Thank you and welcome to Chili Pepper Madness! =)
I really enjoyed your video. gives me lots of encouragement to have a go. Thank you from Ken in the UK.
Go for it! I think you'll love it.
I jus dehydrated my green cayennes and sarrenos last night so this helped a lot
Glad to be helpful, Logan. Enjoy!
Great Info on using Dried Peppers 👍 to use for a hot sauce. Thank you 🤘
Glad you enjoyed it!
Thanks for the help! I just made an awesome sauce tonight with Arbol, Serrano, and Peri Peri peppers!
Sounds great, Ryan! Glad you enjoyed it!
Excellent video, and a great reminder for me to use up some of my dried peppers from past years!
Thanks, Kim! It's hot sauce time! =)
Just made this with some of my chili’s! Added some lime juice and tomato paste and ate it on fajitas!
Boom! Very nice. Great way to enjoy it! Thanks, Noah.
Oh..My..God! After years of saving habanero, ghost peppers, and cayenne peppers and drying them out, I finally found a use for them! Thank you so much for this video! Just made 3 different hot sauces as per your youtube video recipe! Thanks again!
Hey, that's awesome! Super happy to be helpful! Enjoy.
Thanks man your a legend cant believe this video is free to watch
Glad to be helpful!
I hope you keep growing, great content man
Appreciate it! Yeah, I hope to keep growing. =)
thanks easy and too the point awesome
Great video! Thanks for sharing!
Thanks, Gene!
Merci , thank you so much.
Came across your channel while browsing youtube. I love your recipes. So simple and looks delicious.👍👍
Thank you so much 🙂
Randomly stumbled on your channel today and have already made hot sauce and a nice adobo
Sounds great!
Great stuff man.
Subscribed last week.
Awesome, thank you!
Good show mate
Thanks, mate!
Tripped across ya I dehydrate peppers for winter uses, looking for different recipes....This ones been kept on to book in description
Thanks. I'm also have a lot of recipes for dried pods on the web site at chilipeppermadness.com. I'm the author of "The Spicy Dehydrator Cookbook", something you might enjoy. Lots of recipes for dehydrated foods. Happy dehydrating!
Love! I can’t wait to make some hot sauce. Thank you for sharing this simple recipe!
Thanks so much! Enjoy!
Brought back bags of peppers from Southeast Asia and got stares at customs.
LOL
Thank you for the awesome recipes. Please can you say in your recipes how long the sauce is good for. Many thanks
These sauces will last a very long time with enough vinegar, I like to keep mine refrigerated for longer storage. Enjoy!
@@ChiliPepperMadness thank you so much. Love your recipes. I have a lot of bishops crown chillies growing in my garden. Do you have a sauce recipe that I can use it please
Thank you!
You're welcome!
Thanks for keeping it simple. This is just what I was looking for! We're going to hot sauce it up tomorrow!! :)
Glad to be helpful, Heather! Enjoy the hot sauce!
Thank you, you are awesome
Thank you too!
very helpful video, thanks
You are very welcome!
Thank you soo much for the recipe
Thank you!
Great!!!
Tnx!!!
Thanks Im going to make my own just waiting for my scorpions to ripen.. Subscribed..
Scorpions! Nice. A true heat lover. Those will make you some excellent sauces.
Great video. Thanks, this is perfect for all I have in my pantry.
Thanks, Alene. I appreciate it! Everyone needs hot sauce!!
Great video. I definitely needed to see this because I'm not able to grow so I have to depend on buying fresh and/or dried pods sometimes.
Quick question. I'm following a recipe that calls for 1lb of fresh peppers, but I only have access to dried. How much dried should I use to make up the 1lb of fresh?
Dried is typically 1/4 the weight of fresh, which is a good rule of thumb to follow. So 1 pound of fresh chili peppers will yield about 4 ounces dried pods. Ground down, it should yield 3/4 cup chili powder.
Have you ever use xanthan gum or any kind of starch to adjust consistency? I happen to have both and want to get some info before I try it
Cameron, xantham gum works great for thickening hot sauces and reducing separation. I don't normally use it for my homemade sauces, as I just give them a shake, and they really don't last that long. If you use it, add it when blending for best dispersion, or it could harden up on you. You don't need much, about 1-8-1/4 teaspoon for 8 ounces. Let me know how it goes.
Wow I feel spoiled - this information was exactly what I wanted! I don’t buy many paper books these days but I may just purchase the cookbook. Thanks!
Glad it was helpful, Josiah. Enjoy the hot sauce making, and the book, if you buy it. =)
New here and enjoying the content. With dry peppers 🌶 thst have been rehydrated..how long with the finish save keep in the refrigerator or pantry??
Thanks, I appreciate it. Dried peppers will last for years in the pantry. Only issue is they start to lose potency. I try to use them within 6 months, but still have some older ones. For the hot sauce, they will last many months or even longer, mainly depending on the acidity. Shoot for 3.5 or lower for home keeping and the sauce will keep a long time, if you don't eat it all first! =)
@@ChiliPepperMadness Thanks for the advice. I know like Franks Redhot can last for almost two years. I enjoy heat but in moderation. but 8-10 months should be good 👍🏻 🌶
AWESOME GOOD LOOKING HOT CHILI SAUCE .. i CAN USE YOUR RECIPE VERSION AND MAKE SOME FOR MY FAMILY AS A GIFT ..thanks for this very spicy recipe .. I will watched more of your spicy recipes .. cheers
They do make great gifts!!
I will definitely try this recipe. Thanks for sharing. New friend here.
Thanks, Angela! Enjoy!
I'm subscribing! You are amazing
Thanks for subbing!
Great recipe. Is there a way to bottle this for keeping on the shelf?
Michael, you can process the bottles or jars in a water bath for sealing and long term keeping.
I'm a new subscriber..a fellow spice lover hope to see more content and hot sauce variations 👍 keep up the good work I'm a fan
Thanks Mr. Mike! I greatly appreciate it!
Wow! Amazing content. THANK YOU! Do you know which ingredient it preservative needs to be added to it to conserve it for a longer time , eg 3 months? Thank you n advance!
Thanks so much! The vinegar adds a lot of acidity, so that will allow it to keep for many months easily. The more vinegar and/or citrus you use, the longer it will last. Enjoy!!
Great video! Just subscribed. I'm a hot sauce fanatic!
Thanks, Kyle! Yes, I LOVE hot sauce. Very much.
Do you have any rules of thumb you use for converting equivalent dried vs fresh peppers in a hot sauce recipe? e.g. If you were going to use 8oz of fresh peppers, you'd aim for Xoz dehydrated peppers, etc?
Yep. Dried pods weigh 1/4 weight of fresh. So in your case, 2oz dried = 8oz fresh.
@@ChiliPepperMadness Thanks! Any tips/tricks for combining dried and fresh peppers in a hot sauce? I was planning to just rehydrate the dried peppers in hot water and then treat them like fresh peppers for the rest of the process, unless you have a better idea.
Sorry, just saw this. Yes, that's how you can do it. Rehydrate the dried pods, and cook or soften the fresh ones. Then you can puree them together with liquid and seasonings. You can also ferment them together.
@@ChiliPepperMadness Thanks for getting back to me. That's what I've been doing!
Hey Mike can I use fresh peppers 🌶 or is better to dry them first? I don't have a dehydrator. Can I dry them on a cookie sheet in the oven? What temperature is recommended? I look forward to making some hot sauce.
Eugene, absolutely, usually hot sauces are made from fresh peppers. I have a load of hot sauce recipes on my web site. Check them out. If you want to oven dry, bake at low heat, about 100 to 135 degrees. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. I have a post on this as well for Drying Chili Peppers: www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers/
If I pick up some super hot dried pods, could I make a fermented hot sauce with these by adding in bell peppers or cabbage as the source of lactobacillus? Or if I fully ferment a batch fresh habanero peppers, can I reuse the leftover brine to ferment a batch of dried pod peppers?
David, yes, absolutely. The first option would be my choice. Let me know how it goes.
Can I add dried fruits like apricot to change the flavor a bit?
Absolutely. There are so many ways to adapt and make hot sauces your own creation. Let me know how it goes for you.
Anything you can do in terms of preserving or extending the shelf life?
Hot sauces like this with high acidity will last quite a while, though you can either pressure can it or use a water bath method to preserve it longer until you open it. In general, shoot for a pH of 3.5 or lower for home preserving sauces. You can add more vinegar and/or citrus to achieve this.
Great video, how do you know if you've put enough vinegar in?
Thanks, Jono. You can measure or even eyeball it, but for more precision of acidity measurement, use a pH meter.
@@ChiliPepperMadness thanks buddy, keep it up
If using distilled water does it need refrigerated? Also how long will it stay fresh?
You don't have to refrigerate, though it will stay fresher and last longer in the fridge. It is typically 6 months out, 12 months in the fridge - rule of thumb. I have a post on this if you'd like to review - Does Hot Sauce Need to Be Refrigerated? www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Does adding vinegar, ; help take out bitterness?
Vinegar is a preservative, but also for flavor. Sweet elements usually balance out the bitter. Use a sweeter vinegar like apple cider vinegar, or add a bit of honey or sugar, or other sweeter ingredients like juices (citrus juice will add extra acidity for preserving), or other fruits.
Is it necesary to deseed peppers before processing them? Can i strain the seeds after processing them? Does the seed affect the taste of the final product?
No, you don't have to deseed. Some people don't like the floating around in their hot sauce, but they're edible. They can sometimes be bitter, depending on the pepper. Also, yes, you can strain as well. Enjoy!
@@ChiliPepperMadness thanks! Does a yellow habanero seed carries bitterness? I did a sauce where i deseeded it it took me an hour to work on a 2.2lbs of pods.
Not really. You'll get more bitterness with darker pods, but also if you grind them. You'll be fine including the habanero seeds in your hot sauce. I have no issues myself.
@@ChiliPepperMadness many thanks for the advice. Best of luck to your channel!
Do you have a recipe for the dark brown sauce 3rd from left in beginning of video?
The reaper sauce
Sean, you can use reaper powder or dried reapers to make reaper sauce, per the video, but I also have this Carolina Reaper Hot Sauce recipe on the site you might check out. Very hot and tasty! www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/
does is make sense to strain the sauce after blending it? i want to have a smooth texture, but i am also worried straining it will take out its flavor.
Only if you want to. You don't need to strain. I sometimes strain when I am looking for a very smooth sauce, or when working with dried pods that can be a bit bitter. You can just process with a very good food processor or blender and skip straining if you wish. Sometimes I will even strain, then put some of the pulp back in. It's all about your goals for smoothness.
@@ChiliPepperMadness thank you!
If you strain your blended hot pepper mix, take the strained out, mash or paste, spread on parchment paper and put it in your dehydrator or oven to dry. Then crush to a fine powder to make spicy chili powder.
is there a flavor difference using dehydrated peppers? different from fermented?
Yes, you'll get different flavors, though you can ferment dried pods. You might need a starter, though. Fun to experiment.
Yea I saw someone online rehydrate dried peppers and add them to sauce.
Is there a vinegar that you recommend or does it not really matter?
Joe, you can definitely use different vinegars. I like good quality vinegars. I choose white vinegar for most sauces, as it lets the focus stay on the peppers, but apple cider vinegar for some extra tang factor. I've made some with malt vinegar and that's quite different! Not for everyone. Use your favorites for flavor.
@@ChiliPepperMadness thanks!
This is great stuff Mike, thank you. Gonna try and make this with some dried Reapers as it's difficult to find fresh ones here in UK. Does the drying process make them less spicer or do they stay the same ?
Reza, drying the peppers can reduce the heat, but you'll still get plenty of heat from the fresh powders. I love it.
Great video man! Thank for the info! 👍🏽🌶
Thanks, Chef!
Can I use Apple Cider Vinegar In place of white vinegar? I ask because I have an apple tree that I make my own vinegar with. Thanks.
Absolutely, Evan. I use it all the time. It adds a nice flavor to some sauces. You can use different types of vinegar. Fun to experiment! Let me know how it turns out for you. Enjoy!
Wonder if ground peppers repaired in the same way would come out smoother
And subsequently not require blending
Hey, Aaron. Yes, absolutely. I have a video on this. Here is the link: ua-cam.com/video/zZDOgzt3Ozc/v-deo.html
White vinegar or white wine vinagar?
It works with either. You can actually make hot sauce with any vinegar to your preference. Apple cider vinegar is very popular for the added tang.
Can you use apple cider vinegar
Martha, yes, you can use ACV. Great stuff!
What’s the shelf life on these? Is refrigerator necessary?
With enough vinegar, should last 6 months easily. They will last a year or longer in the fridge.
Does this work just as well with fresh peppers?
Hi, Carmine. Yes, it does, though the process is a bit different. Not much, though. You still process everything, though you can cook the ingredients down first, or process everything and simmer it all, then strain or just process to very smooth. Or don't cook at all and have more of a raw flavored sauce. You can also ferment first. I have a lot of hot sauce videos and they are still growing. Take a look at some, or let me know if you'd like me to point you to some specific recipes. A bunch on the site, too, at www.chilipeppermadness.com. Thanks for the comments!
Is this now "shelf stable"?
You would need to process with a water bath, or pressure canner.
Can i add oil?
Yes, you can do that. See my Creamy Jalapeno Sauce Recipe video: ua-cam.com/video/qKb5sqp-B64/v-deo.html. It uses oil. Hot sauces with oil do not last as long, though. Also, check out my Chili Crisp Recipe: ua-cam.com/video/MBTUUMA3pYo/v-deo.html. This is chili oil essentially.
Noted. Thanks
Can I use the liquid that I save from my fermented peppers instead of water?
Yes, absolutely. If you ferment peppers, you can just process the entire batch of peppers and brine together and just use that as a hot sauce. No need for cooking it. It will continue to ferment, but will slow in the refrigerator, but burp the bottles every now and then. Only issue is the amount of salt, so be sure to taste. Brine is quite salty. Let me know how it turns out for you.
@@ChiliPepperMadness no need to cook you mean just put all on the Lidificator and keep it in the fridge when done.
Yep!
Whats the shelf life on those hot sauces?
These will last months or longer, depending on your use of the fresh ingredients added. Vinegar is a powerful preservative. Shoot for 3.5 pH or lower for home keeping.
I've heard that the carolina reapers don't actually have a good taste, when compared with other super hots. How do you find the taste of reapers, scorpions, etc. I grow Armageddons, and they're delicious.
Yeah, it's all personal taste for sure.
How long will this sauce last?
Chris, much depends on the acidity. Hot sauces with a pH of 3.5 or lower last longer, so you can add extra vinegar or citrus if you need to get it lower. It should be low enough with this exact recipe. It also lasts longer in the fridge. It should last 6 months easily, or up to a year. Just keep an eye on it. I've had some sauces even longer.
Can I use dried Birds Eye chilies In this recipe ?
Yes, definitely. Works great!
No, it didn't work very well! I used about a cup of the dried birds eye hot chillies and a cup and a half of vinegar. All I got was around 20-25ml of hot sauce, as the chillies just didn't grind down using a Nutri Bullet 😢
Sorry to hear. Not sure if you soaked them long enough to rehydrate properly, and you may have needed more dried pods for a proper consistency. And for sauces, it really does take quite a few to make a large enough batch.
That blended so fast
I am on a diet where I can’t have vinegar could I make with out
Yes, you can use another liquid, but note that vinegar is acidic and will last much longer. If using water or something not acidic, I would use within the week.
Do you ever ferment your hot sauce?
I do often. I have a post on this on my site: How to Make Fermented Pepper Mash. www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Subbed! :D
Thanks for subbing!!
Have you ever fermented dry peppers to make a fermented hot sauce?
Yes, you can ferment dried pods, but you might need a starter. Or mix them with fresh peppers.
@@ChiliPepperMadness Would fermented red onions or bell peppers work?
Yep, you can use them to help the ferment get going.
Do you have a hot sauce video for working with superhots? I want to dabble but I’m terrified that I’ll blow my face off lol
Absolutely! Check out my video on superhot hot sauce here: ua-cam.com/video/WJhsW2eoQYs/v-deo.html
Wonderfulllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll
Oh yes! Hot sauce!!!
I just made my first batch last weekend and it came out a lot less hot than I anticipated. I think maybe I just diluted it too much.
It could be the peppers you started with. Many peppers have a range of heat, and can lose potency as dried peppers age. You can incorporate a hotter powder, like cayenne or hotter, to up the heat level.
Yes, those peppers were very old. Guess I need to buy some new ones.
mr clean has a cooking show now ?
LOL.
I have a bunch of dried chilies. I’m going to make hot sauce with. My wife wants to know why we couldn’t grind the dried chili first and then rehydrate. She’s looking to eliminate a step. I’ve never seen anyone do it like that.
Jwhit, you actually can do this with powders and I have a whole other video on that. However, there is a textural difference in the final product. Whole pods will give you a thicker, richer sauce. Powders are great for certain sauces, but won't be quite as thick usually. But check out this video and judge for yourself. I've love to hear your personal results. ua-cam.com/video/zZDOgzt3Ozc/v-deo.html
👍
Its a little thin for me. Dont get me wrong I like thin sauce I just prefer it to be a little thicker
Isaiah, you can use more peppers and/or less water for a thicker sauce. I often make thick pastes from dried pods.
Take the seeds out! They are wood!
Go for it, Markus!