"Cheap ass" had to rewind on that part😂😂😂😂.. not only did I finally find a channel with all my favorite foods but you have a sense of humor as well... love it! Where has this channel been all my life
I love this recipe! I've made hot sauce on the stove and fermented hot sauce, but never made extract. I now know what I'm doing with the ghost peppers and reapers I have growing outside. Thanks for sharing this one Laurice.
ArmadilloPepper.com Yes! As a whole, this was much less irritating to make than hot sauce. But when we rinsed the jar and hardware, we were coughing and sneezing. I'm looking forward to the extract with the ghost and reaper myself.
The Orange Habanero one of my favorite go to for peppers, yes I have eaten them right out of the bowl, not recommended but I did. My favorite is to blanch the Habaneros off with Onion, couple teaspoons olive oil, (alternate spices for different flavors) after batch is translucent 30-45 minutes low-med heat, pull off heat. Let cool 15-20 minutes then drop in magic bullet blend till smooth and bottle.
Thanks for the tip re the "cheep ass" blender and the mason jars. I did not know that Mason jars could fit onto blender base! FYI ACE hardware occasionally has great sales on 1/2 gal mason jars - 6 for $10
I need to look into that. We have an ACE nearby and I could only find one of my 1/2 gallon jars. Not sure what happened to the rest over the years. I seem to recall that the base fitting the regular mouth jars was deliberate. I know people have been blending directly in the jars for decades, and it really helps out here, especially when I'll be using the much hotter peppers. I've been making a habanero sauce in the jars too, since I don't want to ruin my PET blender carafe. Thanks so much for watching. :-)
I made an extract using 3lbs of habaneros: dried, powdered, then extracted with 1 liter reagent grade ethanol (science stuff). I let ALL of he ethanol evaporate off (took about 1 1/2 weeks). What I was left with was about 1/4oz of dark red oil. My Mom and 60 year old step dad came to visit for one night, driving 6 hours. I knew he liked hot stuff so I showed him my oil because I knew he would be interested. He told me that my mom had to call an ambulance after he ate a ghost pepper not long ago. I told him very sternly that this isn't like a pepper and that it is way hotter than a ghost pepper! Before I could knock the dropper out of is hands he put TWO drops on the back of his tongue and swallowed. Around two minutes later his face turned purple and his eyes started bulging. He collapsed on my back beck and could barely breath. I called poison control and my mom called 911. He went to the hospital sporting a strange yellow/purple complexion. Poison control told me that a person would be fine as long as hey had no other health problems. That night we learned that he had a heart problem and serious scarring on his lungs. His heart couldn't keep up with the adrenaline released due to the extract. It took a day for him to recuperate. I ruined their short vacation. Please be careful.
Great video! I likey. Next time, dry the habanero first, blend the fully dry peppers to a powder, then add the everclear an inch over peppers. Seal jar, shake twice daily, filter/remove and evaporate after four days steeping. That's how you create a really powerful extract. 😉
i recommend to use dried peppers and mix 50/50 with the 190 grain alcohol. let sit and shake daily for a month, then strain in same manner as you did... evaporate half of liquid.. and best tincture ever!! and way more potent since there is zero water in the mix....
Hi and thanks. Several people have recommended the dried peppers. I need another bumper crop of habaneros so I can make this again. Thanks for watching and commenting. 🙂🌶
Tom Hinerman I wanted this for my Harvey Wing-Banger sauce. I only wanted the spiciness and not hot sauce flavor. You can make as little or as much as you like. It would be perfect in a crockpot of chili. 🌶😄
Laurice, your cheap-ass blender is 100 times better than my cheap-ass blender! At least you didn't lose the lid for yours 22 years ago! OK, so I should use this incredibly hot extract SPARINGLY, but in what? A pot of chili perhaps? I can't wait until you do next year's hot pepper video! You produced a big smile on me the lasted the entire 8 minutes! The photography and videography were great!
Juanelo1946 It would still be ok for this at least, if I lost the lid. 😄 Yes, chili, spicy stews, pitchers of bloody Mary's, making hot sauces hotter, wing sauces. Anywhere you would use cayenne powder. 🌶😊😈❤
Oh my!! I know what you mean. I've burned my eye, and I've had to sleep with an ice pack strapped to my hand. Lord, I didn't think it could burn for so long!
This was very interesting to watch and you were very brave to try it. I wonder if Ricky or Alex would like it since they love heat. I would be to afraid. I would had never thought to do what you did with the jar and blender. I'm going to remember that.
Cooking with Cricket (cricket516) Blenders were designed to fit the regular mouth canning jars. I wish I still had my old KitchenAid blender that had the removable bottom. It would have kicked ass with this. ❤ I think Ricky and Alex would be fine with this.
xingcat This would do it!! All the instructions for doing this were all second-hand information. I guess no one wants you to actually MAKE pepper extract. 😄🌶
Np. I swear the internet is spying on me because after I bought a bunch of habanero peppers and got back from the store your video got recommended. Great video though.
Just throw them in the oven at 250 for a couple hours. drying and crushing the peppers will result in a greater yield of capsaicin and a cleaner extract.
Thank You....I just did almost the same thing, wish I watched this first. Only halved the peppers, removed the seeds, didn't blend, and is soaking in 151. It May still blend, is in the right mason jar already..This is no joke.I got it on my hands and my face is on fire..what now. Looking to add Goast and make bear spray?
Oh my heavens!!! I’ve had to sit with ice packs on my hands from the hot peppers. I cannot imagine it on my face. Quite a few of my friends were joking about this being mace. A few drops are fantastic in a tequila cocktail. Thanks for watching and commenting and hoping your face starts cooling off soon. 😊
I think this is called tenture or something like that extract will be amber color and alot thicker Tenture is the extract with alcohol or solvent still mixed with in
Yes. It's an extract in the loose sense like vanilla extract which is also over 40% alcohol. I don't know how useable (or legal) a true pepper extract would be. Thanks for watching and the clarification. Stay safe. 🙂
Lasse's Food and Barbecue I was afraid to taste this. 😉 I needed that darn, removable base, and I just needed the blender to turn on. 😀 Cheap-ass it is!!
As long as the produce has "volatile oils," you should be able to. Fruit may have too much sugar in it and you'll just end up with a high proof liqueur. Or goo... The garlic sounds intriguing. The onion's volatile oils are sulfur based and when mixed with water make a very dilute sulfuric acid which is what burns your eyes when you cut onions up. I don't know if you can make an extract with it. Ginger is another top choice for extracts as are leaves from the mint family which includes anise, basil, catnip and several hundred others. You can make your own vanilla extract and chocolate extract, but I haven't looked into that process to see exactly how it's done. Thanks for asking.
@@LauricesKitchen2010 Another question. On a scale of 1 to 10 eating a fresh reaper being a 10, How hot was this extract? I am doing the same thing but with red habanero and no water all everclear.
@@travishoover636 it's in the solid 7.5 - 8 range. But it takes about 5 seconds for the full effect just like a ghost or other extremely hot pepper. All the people who have tried it say it's very hot. Enjoy!
People sell these there called pepper tincture in the chilli head community we do a whole dropper called "Robby"they even do flavors with oils or extracts.Extract is more of a syrup texture great video 👍🔥
i did this with vodka and Thai chilis. I like putting it into my chili. I make 20 alarm chili. I really like Clove extract because if i have a canker sore I can numb my mouth.
Bwaahaha...love the description of the Target blender! Man that's a LOTTA peppers and you couple that with the death juice and you've got something that'll uh...clear the pipes! HA! "Pure heat! Don't do that!" We just got a batch of apple habanero jelly from hubby's boss today...I wonder if he uses the same technique? Great video!
Mrs Kringle's Kitchen I've seen several similar "extracts" made using wine and vodka or other much lower proof alcohols. It's possible the jelly is made the same way, or the habs are just steeped in cider. I just needed the blender to work and have a removable base. 😉
I use to dehydrate habaneros in the oven and blend them to a fine powder. It would last a long time e in a shaker. Just heat, no flavor. But this is next level!
Oh my!! I cannot imagine grinding them to a powder. I would probably be in respiratory distress. I was really happy with this extract. I can't wait to use the crazy hot peppers next year. :-)
Hi Laurice. I just followed your method exactly, and incorporated your ending footnotes also: left pulp in thru the entire process and no water for blending, just Everclear. Sealed, marinated for 7 full days. Then, opened it up and let evaporation do its thing for 3.5 days with a light fan. I have strained through the cheesecloth and then again with a high-quality coffee filter (not a cheap-ass one). The strained extract has been sitting in a closed jar while I await for my little jars to arrive and it has coagulated. Looks like plumes inside of a lava lamp. Did yours do the same? I can stir it up of course, and it looks great until a few hours later. I’m going to strain again, but I’m hesitant to give little jars of dragon’s breath away as gifts if it looks coagulated a day later. Did your finished product do the same? Have you tried it again this year? Thanks, Jodi & Ray
Hi, and yes. The plumes are ultra fine sediment that still gets through the filter. Since I don't use any emulsifiers, the liquids and solids will separate after a day or so. Just include directions to shake before using. I've also found that the sediment is extremely hot, and more quickly noticeable. Most peppers have about a five to ten second delay before the heat starts in in earnest, but the sediment seems instantly hot. I have used mine in spicy cocktails with stupendous results. I wasn't able to get any super hot peppers this year, but I have about ten thai plants with ripening peppers, so this year it'll be mostly the Asian style Thai hot sauce for us and as gifts. If you are interested, and have the peppers, it's delicious and I have a video. We use it as a condiment. Best of luck and I love the "dragon's breath" name!
No Hippie BBQ & Cooking All I could find about making pepper extracts were second-hand information and experiments like mine. I guess the resultant liquid might not be ethically "above board." 😈🌶 I also wasn't sure I'd be able to get the 190 proof alcohol. It's not allowed in some states. 😨
I was hoping to make a scotch bonnet pepper extract the same way I made vanilla extract. Use dried vanilla beans, remove the seeds, place them in a glass container, and fill with enough alcohol to cover the beans. I used 52% abv bourbon to accomplish that task. I let that set for maybe 8 weeks and shook the jar twice per week. I removed the beans and strained out the remaining bits. At that point I bottled it in 2 fluid ounce dark glass bottles. Is this method feasible for making a hot pepper extract? Please and thank you.
You can use any alcohol to make the extract, but the higher proof and clearer spirits won’t alter the flavor, so use either vodka or Everclear. The higher the proof, the more volatile oils you’ll be able to extract. Best of luck.
Possibly, but no one would have the slightest idea what I'd made. All flavor extracts are in the 40% alcohol range, as is this one. Thanks for watching and commenting. 🙂
@@LauricesKitchen2010 Either way it's a great final product, and I learned something new watching this. I never seen anyone use fresh peppers making a product like this, they usually are dried first. I'm growing a few dozen hot and superhot pepper plants this summer and I'm looking for ideas for what to do with the peppers so I can make my own sauces and other items with peppers for myself. I just might try out your method to make this. I'll have plenty of peppers to work with and it would be nice to have a ton of choices for spices in the end including this ;-)
@@LauricesKitchen2010 Any ideas for diverse spice products including hot sauces are welcome :-) I have 12 carolina reaper, 12 chocolate bhutlah, 10 habenero, 15 serano, and 20 jalepeno plants germinating right now. I did start kinda late, but I live in Georgia so our season for growing should be fine till late october or later, so I should already have tons of peppers grown by then, so I definitely would love to try making recipe's from other folks. :-)
I wouldn't have any way to know this. You might consult a personal defense website though. Best of luck. I also wouldn't use this as pepper spray. It's definitely an irritant, but I don't think it can incapacitate anyone or anything. Thanks for watching.
Laurice's Kitchen You’re welcome! Wasn’t faulting your process though. Just another interesting way I wasn’t aware of. I’m currently using PGA...I’m going to let it set for 6 weeks and begin the process for condensed extract. You should try your hand at some of Matthew Arthur’s creations on Peppers. Also, Jim Duffy is currently doing plant specials in the group Chileheads on Facebooks. Be a faster way to try the Super Hot’s without needing to germinate,
@@MegaDarksyd :-) No offense taken. I'm in a townhouse and have no yard to speak of, so working with hot peppers is a bit tricky, especially if I have to do anything outdoors other than grow them (which I'm forced to do on my deck since I can't plant anything in the yard). Thanks for all the info. I will certainly check out your suggestions.
It has been called both. I prepared it like an extract, but commenters have said it’s a tincture which is an herbal extract using ethanol (with or without water) as the solvent. An extract is made using ethanol and/or other solvents. So technically it’s both since all tinctures are part of the larger extract process. Thanks for watching and commenting.
White Thunder BBQ Yes, i saw the hot sauce, and yes, i have habs left. I'm also looking into a Beliezean habanero hot sauce recipe. 😃 You can smell the habaneros, but no, you just have heat. There is really no flavor to speak of. I wish I would have had this for my Harvey Wing-bangers recipe.
Laurice's Kitchen out of 5... what would you say it is a 3? I'd be interested to see what the heat level it is. I'm pretty tolerant of really hot food.
White Thunder BBQ Somewhere between 3 and 4. I think the water diluted it enough to be noticeable. You could probably use a small amount in a bowl of chili. It does have a long burn and it does get hotter and hotter. Washing the equipment was extremely unpleasant. I'm eagerly awaiting next year's experiment with the ghost and reapers.
That poses its own set of risks with the 190 proof alcohol. Heating will also affect the volatile oils. You, of course, are free to try it. I recommend doing so outdoors since the fumes from the peppers are quite intense and painful. Most have recommended drying the peppers beforehand, then continuing with the recipe. Best of luck and thanks for watching and commenting.
Ours was given away and used within a year, so at least that, and probably much longer. There’s really no substitute for the grain alcohol for this extract although several recipes use wine or other 80 proof or lower alcohol for steeping. There is pure cane alcohol made from cane sugar rather than grain, but I don’t know if it’s available at the consumer level for purchase. Lower alcohol (or alcohol free) solvents will produce a weaker extract and won’t last long and would probably need to be refrigerated. Thanks for watching and commenting.
@@LauricesKitchen2010 Thank you for your quick response... How about vodka? Would it be possible if I could ask you how many habaneros did you use on that jar and how many bottles does it make? Also, what's the size of the bottles in the video?
@@hyuwan1116 Hi. I don’t know exactly how many, but it was quite a few, probably close to 2 pounds (maybe more). 😄 Vodka should work fine. Those were 1 ounce bottles, but after doing all this, I would have used 2 or 4 ounce bottles the next time. If you use vodka, there’s no need to add water since vodka is already 60% water.
You had me at Habanero Laurice :-) I like the name Satan Sauce \m/ \m/ I want some :-) Joi & I ate a raw ghost pepper each once :-) Are you going to sell any of it? A "BIG" thumbs up :-) ROCK ON!!!!!!!
MrMegaFredZeppelin Hi Fred!! No, we're not selling it. It only made 22 little bottles and almost all have been given away. I can't wait for next year and the crazy peppers!
Luis Palomo Hi Luis. I don't have anymore to give away. But you can make this, in any quantity. It takes about 7 days. The recipe and instructions are in the description box. I used habaneros here, but others have plans for their choice of hot peppers. Some states restrict the sale of the 190 proof everclear. The 151 proof should work fine. 🌶😊 Best of luck.
Laurice's Kitchen thank you for your quick responce... Looks like you have an awesome cooking channel... My motto is, if you like to eat you better know how to cook...lol. I love to cook and eat so I'm all about bbqing... Or any cooking channels that puts out good cooking videos so looks like you stuck with this subscriber...lol.. So keep the videos... coming...
Luis Palomo Yea!! We do our best to put put clear, concise how-to videos. And we do all kinds of cooking. We even take requests if that's something you like. We're glad to "be stuck" with you. 😄😊💗
It’s technically both. It uses alcohol as the solvent and I added nothing else, water is not being used as a solvent here, so it qualifies as a tincture. Since extract is a more recognizable name, I called it that, which it also qualifies as because extracts can contain other solvents besides alcohol. All tinctures are extracts, but not all extracts are tinctures. Thanks for watching.
Hi, sweet adorable Laurice. Your Halloween extract look simply beautiful, just like you. What's your best tip for saving a lot of money, and when will you make my No Bake Pumpkin Pie Cheesecake? Have a good day, sweet adorable Laurice.
Byron Chandler Cooking for yourself and paying attention to deals works for me. We've had a bit of a setback here. Our fridge died last weekend, so we're uploading episodes we filmed beforehand. The pumpkin cheesecake will be in the beginning of October after another request I had. Thanks for your patience. 😊
That's what the warning label says. I suspect it has to be aerosolized, compressed and ignited for the explosion, but I didn't want to tempt fate by cooking with it. 😂🔥
It was 190 proof grain alcohol called Everclear. The recipe and instructions are in the description box. It is used almost exclusively for fortifying other spirits and should not be used in mixed drinks.
Jeanette Waverly I think this is just straight-up illegal. 😃 The polished geode is older than I am, and the jagged rock is petrified wood. The swan is onyx, all from out west. Actually, I have no idea where the geode was mined.
Its not as bad as you make it out to be. It hot but not nearly as hot as a ghost pepper or a reaper. Certainly not pure. Actually ads good flavour to food if you like the smell and taste of habenero
She’s funny but this is not how you make extract. If she did it the correct way she would have only had a half teaspoon or so of extract when she was done and it would have been a deep dark reddish color. That being said I bet the hot sauce she made had a decent taste and decent heat to it
She certainly didn’t make hot sauce. She’s made hot sauce before, and this is definitely not that. She used it primarily in cocktails where it did add a shocking amount of heat with little to no flavor until what remained after giving a bunch away was gone.
"Cheap ass" had to rewind on that part😂😂😂😂.. not only did I finally find a channel with all my favorite foods but you have a sense of humor as well... love it! Where has this channel been all my life
It was a cheap ass blender. 😄 We try to have fun and make delicious food at the same time. I'm so pleased you're enjoying our videos. 😊🧡
Awesome video, enjoying this from the Caribbean, great job
Thank you, from Maryland. 🙂
Yes, yes and a hearty yes - perfect addition to so manny soup and chili recipes!
Bravo Laurice!
Tango Joe We've added it to chili and stirfry so far. We love this!
I love this recipe! I've made hot sauce on the stove and fermented hot sauce, but never made extract. I now know what I'm doing with the ghost peppers and reapers I have growing outside. Thanks for sharing this one Laurice.
ArmadilloPepper.com Yes! As a whole, this was much less irritating to make than hot sauce. But when we rinsed the jar and hardware, we were coughing and sneezing. I'm looking forward to the extract with the ghost and reaper myself.
Very very very cool video my friend :-)
The Orange Habanero one of my favorite go to for peppers, yes I have eaten them right out of the bowl, not recommended but I did. My favorite is to blanch the Habaneros off with Onion, couple teaspoons olive oil, (alternate spices for different flavors) after batch is translucent 30-45 minutes low-med heat, pull off heat. Let cool 15-20 minutes then drop in magic bullet blend till smooth and bottle.
Thanks for the tip re the "cheep ass" blender and the mason jars. I did not know that Mason jars could fit onto blender base! FYI ACE hardware occasionally has great sales on 1/2 gal mason jars - 6 for $10
I need to look into that. We have an ACE nearby and I could only find one of my 1/2 gallon jars. Not sure what happened to the rest over the years. I seem to recall that the base fitting the regular mouth jars was deliberate. I know people have been blending directly in the jars for decades, and it really helps out here, especially when I'll be using the much hotter peppers. I've been making a habanero sauce in the jars too, since I don't want to ruin my PET blender carafe. Thanks so much for watching. :-)
I made an extract using 3lbs of habaneros: dried, powdered, then extracted with 1 liter reagent grade ethanol (science stuff). I let ALL of he ethanol evaporate off (took about 1 1/2 weeks). What I was left with was about 1/4oz of dark red oil. My Mom and 60 year old step dad came to visit for one night, driving 6 hours. I knew he liked hot stuff so I showed him my oil because I knew he would be interested. He told me that my mom had to call an ambulance after he ate a ghost pepper not long ago. I told him very sternly that this isn't like a pepper and that it is way hotter than a ghost pepper! Before I could knock the dropper out of is hands he put TWO drops on the back of his tongue and swallowed. Around two minutes later his face turned purple and his eyes started bulging. He collapsed on my back beck and could barely breath. I called poison control and my mom called 911. He went to the hospital sporting a strange yellow/purple complexion. Poison control told me that a person would be fine as long as hey had no other health problems. That night we learned that he had a heart problem and serious scarring on his lungs. His heart couldn't keep up with the adrenaline released due to the extract. It took a day for him to recuperate. I ruined their short vacation. Please be careful.
This was a great tutorial / video - very much enjoyed your spirited presentation!
Thank you! We do enjoy making these videos. 😊
now thats right up my alley,,,,very nice vid laurice,,,,i really enjoyed this one,,,,,specially the taste test
keith bettag That was the first time I've been afraid to try something. 😉🌶😈
Great video! I likey. Next time, dry the habanero first, blend the fully dry peppers to a powder, then add the everclear an inch over peppers. Seal jar, shake twice daily, filter/remove and evaporate after four days steeping. That's how you create a really powerful extract. 😉
😄 That's just what I need. Thanks for watching and commenting. 😊
Yes,but I think some potency is lost upon drying?? 😕not that really matters.
Hot is Hot 🔥🥵😍
i recommend to use dried peppers and mix 50/50 with the 190 grain alcohol. let sit and shake daily for a month, then strain in same manner as you did... evaporate half of liquid.. and best tincture ever!! and way more potent since there is zero water in the mix....
Hi and thanks. Several people have recommended the dried peppers. I need another bumper crop of habaneros so I can make this again. Thanks for watching and commenting. 🙂🌶
I so need to do this! I think it's what my crock pot chili has been needing! Great video! 👍
Tom Hinerman I wanted this for my Harvey Wing-Banger sauce. I only wanted the spiciness and not hot sauce flavor. You can make as little or as much as you like. It would be perfect in a crockpot of chili. 🌶😄
Laurice, your cheap-ass blender is 100 times better than my cheap-ass blender! At least you didn't lose the lid for yours 22 years ago! OK, so I should use this incredibly hot extract SPARINGLY, but in what? A pot of chili perhaps? I can't wait until you do next year's hot pepper video! You produced a big smile on me the lasted the entire 8 minutes! The photography and videography were great!
Juanelo1946 It would still be ok for this at least, if I lost the lid. 😄 Yes, chili, spicy stews, pitchers of bloody Mary's, making hot sauces hotter, wing sauces. Anywhere you would use cayenne powder. 🌶😊😈❤
Gawwwwwwd you are amazing!!!! Cannot wait!!!!
Booger500us A lot of fun!! 😄
I love it! We love the heat, but you have to respect it!
Don't I know it! I was cleaning up from this and was convinced even the soapy water was burning my hands.
The first time I reached in to take my contacts out hours after slicing habaneros I thought I was going to die.
Oh my!! I know what you mean. I've burned my eye, and I've had to sleep with an ice pack strapped to my hand. Lord, I didn't think it could burn for so long!
Holy crapola!!! Now that sounds hot. Grain alcohol! LOL! We use to make jungle juice with that stuff in college...LOL!
Tess Cooks 4u I could barely keep my husband from making lime kool-aid and everclear!! I am looking forward to the insanely hot peppers next year. 🌶😊
This was very interesting to watch and you were very brave to try it. I wonder if Ricky or Alex would like it since they love heat. I would be to afraid. I would had never thought to do what you did with the jar and blender. I'm going to remember that.
Cooking with Cricket (cricket516) Blenders were designed to fit the regular mouth canning jars. I wish I still had my old KitchenAid blender that had the removable bottom. It would have kicked ass with this. ❤ I think Ricky and Alex would be fine with this.
On this episode of Laurice's Kitchen, we are making.....MACE. Place in spray bottle and wait for your enemies. 😀😀😀
xingcat This would do it!! All the instructions for doing this were all second-hand information. I guess no one wants you to actually MAKE pepper extract. 😄🌶
xingcat haha
I'm actually in the process of making this except I'm dehydrating the peppers and crushing them instead of blending fresh peppers.
A couple people have said they were going to try dehydrating first. 😊 Thanks for watching. 🙂
Np. I swear the internet is spying on me because after I bought a bunch of habanero peppers and got back from the store your video got recommended. Great video though.
@@orionalexander6597 😂😂😂 I'm pretty sure some app is listening in. 👀👥
Just throw them in the oven at 250 for a couple hours. drying and crushing the peppers will result in a greater yield of capsaicin and a cleaner extract.
Thank You....I just did almost the same thing, wish I watched this first. Only halved the peppers, removed the seeds, didn't blend, and is soaking in 151. It May still blend, is in the right mason jar already..This is no joke.I got it on my hands and my face is on fire..what now. Looking to add Goast and make bear spray?
or give away to my Mexican friends.
Oh my heavens!!! I’ve had to sit with ice packs on my hands from the hot peppers. I cannot imagine it on my face. Quite a few of my friends were joking about this being mace. A few drops are fantastic in a tequila cocktail. Thanks for watching and commenting and hoping your face starts cooling off soon. 😊
I think this is called tenture or something like that extract will be amber color and alot thicker
Tenture is the extract with alcohol or solvent still mixed with in
Yes. It's an extract in the loose sense like vanilla extract which is also over 40% alcohol. I don't know how useable (or legal) a true pepper extract would be. Thanks for watching and the clarification. Stay safe. 🙂
Absolutely deadly lol.
Thank you for testing for us :)
Cheap a$$ blendet hehe. Love that!!
Lasse's Food and Barbecue I was afraid to taste this. 😉 I needed that darn, removable base, and I just needed the blender to turn on. 😀 Cheap-ass it is!!
Can you use this method for garlic?
Fruits?
Onions?
Etc.....
As long as the produce has "volatile oils," you should be able to. Fruit may have too much sugar in it and you'll just end up with a high proof liqueur. Or goo... The garlic sounds intriguing. The onion's volatile oils are sulfur based and when mixed with water make a very dilute sulfuric acid which is what burns your eyes when you cut onions up. I don't know if you can make an extract with it. Ginger is another top choice for extracts as are leaves from the mint family which includes anise, basil, catnip and several hundred others. You can make your own vanilla extract and chocolate extract, but I haven't looked into that process to see exactly how it's done. Thanks for asking.
WOW Laurice I LIKE I LIKE I LIKE . . . . OH DID I SAY THAT I LIKED THIS XOXO THX FOR SHARING!!!!!
Teasers Pleasers I'm looking forward to next year! 😄
Where did you find those bottles?
I ordered them online. I can't remember where, but they are 1 ounce glass bottles. If you Google that, you should be able to find them.
@@LauricesKitchen2010 Another question. On a scale of 1 to 10 eating a fresh reaper being a 10, How hot was this extract? I am doing the same thing but with red habanero and no water all everclear.
@@travishoover636 it's in the solid 7.5 - 8 range. But it takes about 5 seconds for the full effect just like a ghost or other extremely hot pepper. All the people who have tried it say it's very hot. Enjoy!
How come you cannot just pulp and add the alcohol at the same time? Whats the point of adding water?
People sell these there called pepper tincture in the chilli head community we do a whole dropper called "Robby"they even do flavors with oils or extracts.Extract is more of a syrup texture great video 👍🔥
Thanks. 😊 We thoroughly enjoyed using it while it lasted.
@@LauricesKitchen2010 4 years ago u were definitely ahead of the ball some people use it in drinks foods just about everything good stuff 👍
@@DevilModeYT We loved adding this to tequila cocktails. Thanks so much for watching and commenting. 😁🌶🌶
Just subscribed and turned notifications on too 👍
@@DevilModeYT Yea!! Thank you!!
Is it healthy to eat grain alcohol with a bowl of salads for example?
Thanks for the video! I will be doing this soon.
Can you use the everclear instead of water for the initial blending?
You’re welcome, thank you and yes on the Everclear. I think I mentioned that at the end. No need to dilute with water. 😊
i did this with vodka and Thai chilis. I like putting it into my chili. I make 20 alarm chili. I really like Clove extract because if i have a canker sore I can numb my mouth.
Bwaahaha...love the description of the Target blender! Man that's a LOTTA peppers and you couple that with the death juice and you've got something that'll uh...clear the pipes! HA! "Pure heat! Don't do that!" We just got a batch of apple habanero jelly from hubby's boss today...I wonder if he uses the same technique? Great video!
Mrs Kringle's Kitchen I've seen several similar "extracts" made using wine and vodka or other much lower proof alcohols. It's possible the jelly is made the same way, or the habs are just steeped in cider. I just needed the blender to work and have a removable base. 😉
I use to dehydrate habaneros in the oven and blend them to a fine powder. It would last a long time e in a shaker. Just heat, no flavor. But this is next level!
Oh my!! I cannot imagine grinding them to a powder. I would probably be in respiratory distress. I was really happy with this extract. I can't wait to use the crazy hot peppers next year. :-)
Can you dehydrate the pulp for a dry spice?
Absolutely. Lots of commenters suggested it. 😊 Thanks for watching.
I’ve been drinking Ever Clear every weekend for the past 2 years.
Good on ya. Thanks for watching. 🙂
Hi Laurice. I just followed your method exactly, and incorporated your ending footnotes also: left pulp in thru the entire process and no water for blending, just Everclear. Sealed, marinated for 7 full days. Then, opened it up and let evaporation do its thing for 3.5 days with a light fan. I have strained through the cheesecloth and then again with a high-quality coffee filter (not a cheap-ass one). The strained extract has been sitting in a closed jar while I await for my little jars to arrive and it has coagulated. Looks like plumes inside of a lava lamp. Did yours do the same? I can stir it up of course, and it looks great until a few hours later. I’m going to strain again, but I’m hesitant to give little jars of dragon’s breath away as gifts if it looks coagulated a day later. Did your finished product do the same? Have you tried it again this year? Thanks, Jodi & Ray
Hi, and yes. The plumes are ultra fine sediment that still gets through the filter. Since I don't use any emulsifiers, the liquids and solids will separate after a day or so. Just include directions to shake before using. I've also found that the sediment is extremely hot, and more quickly noticeable. Most peppers have about a five to ten second delay before the heat starts in in earnest, but the sediment seems instantly hot. I have used mine in spicy cocktails with stupendous results. I wasn't able to get any super hot peppers this year, but I have about ten thai plants with ripening peppers, so this year it'll be mostly the Asian style Thai hot sauce for us and as gifts. If you are interested, and have the peppers, it's delicious and I have a video. We use it as a condiment. Best of luck and I love the "dragon's breath" name!
You can use a vacuum flask and funnel with 5 micron filter discs to pull the rest of the sediment out if you want a more clear liquid.
That is the first time I've seen that made
No Hippie BBQ & Cooking All I could find about making pepper extracts were second-hand information and experiments like mine. I guess the resultant liquid might not be ethically "above board." 😈🌶 I also wasn't sure I'd be able to get the 190 proof alcohol. It's not allowed in some states. 😨
“We are definitely not adding it to a Bloody Mary to liven it up”. Yeah I’m sorry but I’m DEFINITELY adding this to a drink to liven it up.
I've added it to tequila cocktails. Whee doggie!! But good. Enjoy.
Laurice's Kitchen I loved the vid! Thanks for posting.
@@Chilimancer Thank you, and you're welcome. 🙂
I was hoping to make a scotch bonnet pepper extract the same way I made vanilla extract.
Use dried vanilla beans, remove the seeds, place them in a glass container, and fill with enough alcohol to cover the beans. I used 52% abv bourbon to accomplish that task. I let that set for maybe 8 weeks and shook the jar twice per week. I removed the beans and strained out the remaining bits. At that point I bottled it in 2 fluid ounce dark glass bottles.
Is this method feasible for making a hot pepper extract? Please and thank you.
You can use any alcohol to make the extract, but the higher proof and clearer spirits won’t alter the flavor, so use either vodka or Everclear. The higher the proof, the more volatile oils you’ll be able to extract. Best of luck.
Awesome
Iftar Recipes TV Thank you! ❤
Wouldn't this fall under the category of a pepper tincture and not extract?
Possibly, but no one would have the slightest idea what I'd made. All flavor extracts are in the 40% alcohol range, as is this one. Thanks for watching and commenting. 🙂
@@LauricesKitchen2010 Either way it's a great final product, and I learned something new watching this. I never seen anyone use fresh peppers making a product like this, they usually are dried first. I'm growing a few dozen hot and superhot pepper plants this summer and I'm looking for ideas for what to do with the peppers so I can make my own sauces and other items with peppers for myself. I just might try out your method to make this. I'll have plenty of peppers to work with and it would be nice to have a ton of choices for spices in the end including this ;-)
@@brucecook502 I need to live next to you. 😄 I have a great Asian style thai hot sauce recipe if you are looking for yet other uses. 🌶
@@LauricesKitchen2010 Any ideas for diverse spice products including hot sauces are welcome :-) I have 12 carolina reaper, 12 chocolate bhutlah, 10 habenero, 15 serano, and 20 jalepeno plants germinating right now. I did start kinda late, but I live in Georgia so our season for growing should be fine till late october or later, so I should already have tons of peppers grown by then, so I definitely would love to try making recipe's from other folks. :-)
whats the best sikvebt carrier to use it as self defense pepper spray against animals? thanks
I wouldn't have any way to know this. You might consult a personal defense website though. Best of luck. I also wouldn't use this as pepper spray. It's definitely an irritant, but I don't think it can incapacitate anyone or anything. Thanks for watching.
Try dehydrating the Habs next time. You can also take the pulp and dehydrate it. I do that with pepper mash just to share in the chili church.
If only i had room to do all that. 🙂 Thanks for watching and commenting.
Laurice's Kitchen You’re welcome! Wasn’t faulting your process though. Just another interesting way I wasn’t aware of. I’m currently using PGA...I’m going to let it set for 6 weeks and begin the process for condensed extract.
You should try your hand at some of Matthew Arthur’s creations on Peppers. Also, Jim Duffy is currently doing plant specials in the group Chileheads on Facebooks. Be a faster way to try the Super Hot’s without needing to germinate,
@@MegaDarksyd :-) No offense taken. I'm in a townhouse and have no yard to speak of, so working with hot peppers is a bit tricky, especially if I have to do anything outdoors other than grow them (which I'm forced to do on my deck since I can't plant anything in the yard). Thanks for all the info. I will certainly check out your suggestions.
@Laurice’s Kitchen Theres also people that sell boxes of hot pods...usually starts around June!
So is this a tincture or just a extract. What’s the difference would love to know.
It has been called both. I prepared it like an extract, but commenters have said it’s a tincture which is an herbal extract using ethanol (with or without water) as the solvent. An extract is made using ethanol and/or other solvents. So technically it’s both since all tinctures are part of the larger extract process. Thanks for watching and commenting.
Great for peppers pray then???
Just don't tell them where you got the idea. 😁 Thanks for watching and commenting.
I have a really good habanero hot sauce recipe if you still have any of those peppers left. Could you still taste the habs?
White Thunder BBQ Yes, i saw the hot sauce, and yes, i have habs left. I'm also looking into a Beliezean habanero hot sauce recipe. 😃 You can smell the habaneros, but no, you just have heat. There is really no flavor to speak of. I wish I would have had this for my Harvey Wing-bangers recipe.
Laurice's Kitchen out of 5... what would you say it is a 3? I'd be interested to see what the heat level it is. I'm pretty tolerant of really hot food.
White Thunder BBQ Somewhere between 3 and 4. I think the water diluted it enough to be noticeable. You could probably use a small amount in a bowl of chili. It does have a long burn and it does get hotter and hotter. Washing the equipment was extremely unpleasant. I'm eagerly awaiting next year's experiment with the ghost and reapers.
Could you not cook it instead of waiting for the alcohol evaporate
That poses its own set of risks with the 190 proof alcohol. Heating will also affect the volatile oils. You, of course, are free to try it. I recommend doing so outdoors since the fumes from the peppers are quite intense and painful. Most have recommended drying the peppers beforehand, then continuing with the recipe. Best of luck and thanks for watching and commenting.
That stuff looks dangerous, Laurice. I think you should send some to Keith! He loves burning his entrails. LOL!
Greg McCutchan LOL!!! There was always the possibility of spontaneous combustion though. 🌶😈😉
My oh my!!
Ellen's Homemade Delights It was a wild ride, for sure. 🌶😈
Hi!
How long would it last and is there any alternative if I'm not going to use grain alcohol?
Ours was given away and used within a year, so at least that, and probably much longer. There’s really no substitute for the grain alcohol for this extract although several recipes use wine or other 80 proof or lower alcohol for steeping. There is pure cane alcohol made from cane sugar rather than grain, but I don’t know if it’s available at the consumer level for purchase. Lower alcohol (or alcohol free) solvents will produce a weaker extract and won’t last long and would probably need to be refrigerated. Thanks for watching and commenting.
@@LauricesKitchen2010 Thank you for your quick response...
How about vodka?
Would it be possible if I could ask you how many habaneros did you use on that jar and how many bottles does it make?
Also, what's the size of the bottles in the video?
@@hyuwan1116 Hi. I don’t know exactly how many, but it was quite a few, probably close to 2 pounds (maybe more). 😄 Vodka should work fine. Those were 1 ounce bottles, but after doing all this, I would have used 2 or 4 ounce bottles the next time. If you use vodka, there’s no need to add water since vodka is already 60% water.
@@LauricesKitchen2010 Thank you for the advice. Subscribed already. God Bless!
@@hyuwan1116 thank you. 😊
You had me at Habanero Laurice :-) I like the name Satan Sauce \m/ \m/ I want some :-) Joi & I ate a raw ghost pepper each once :-) Are you going to sell any of it? A "BIG" thumbs up :-) ROCK ON!!!!!!!
MrMegaFredZeppelin Hi Fred!! No, we're not selling it. It only made 22 little bottles and almost all have been given away. I can't wait for next year and the crazy peppers!
Coin that phase "cheap azz blender" t-shirts.. I subscribed to your channel thanks
And thank you!! It was a cheap ass blender. 😊
Just subscribed to your channel because of the Devil Sauce... I love spicy foods... Would love to try it... How can I get some?
Luis Palomo Hi Luis. I don't have anymore to give away. But you can make this, in any quantity. It takes about 7 days. The recipe and instructions are in the description box. I used habaneros here, but others have plans for their choice of hot peppers. Some states restrict the sale of the 190 proof everclear. The 151 proof should work fine. 🌶😊 Best of luck.
Laurice's Kitchen thank you for your quick responce... Looks like you have an awesome cooking channel... My motto is, if you like to eat you better know how to cook...lol. I love to cook and eat so I'm all about bbqing... Or any cooking channels that puts out good cooking videos so looks like you stuck with this subscriber...lol.. So keep the videos... coming...
Luis Palomo Yea!! We do our best to put put clear, concise how-to videos. And we do all kinds of cooking. We even take requests if that's something you like. We're glad to "be stuck" with you. 😄😊💗
Laurice's Kitchen Thank you, will keep the request in mind...
Luis Palomo 😊
Do you sell those stuffs?
No, unfortunately not. But thanks for asking. 🙂
Is this an extract or a tincture?
It’s technically both. It uses alcohol as the solvent and I added nothing else, water is not being used as a solvent here, so it qualifies as a tincture. Since extract is a more recognizable name, I called it that, which it also qualifies as because extracts can contain other solvents besides alcohol. All tinctures are extracts, but not all extracts are tinctures. Thanks for watching.
Hi, sweet adorable Laurice. Your Halloween extract look simply beautiful, just like you. What's your best tip for saving a lot of money, and when will you make my No Bake Pumpkin Pie Cheesecake? Have a good day, sweet adorable Laurice.
Byron Chandler Cooking for yourself and paying attention to deals works for me. We've had a bit of a setback here. Our fridge died last weekend, so we're uploading episodes we filmed beforehand. The pumpkin cheesecake will be in the beginning of October after another request I had. Thanks for your patience. 😊
She said "I have not exploded yet."
Something like this can explode??
That's what the warning label says. I suspect it has to be aerosolized, compressed and ignited for the explosion, but I didn't want to tempt fate by cooking with it. 😂🔥
Is that whiskey or gin
It was 190 proof grain alcohol called Everclear. The recipe and instructions are in the description box. It is used almost exclusively for fortifying other spirits and should not be used in mixed drinks.
Do you sell these?
@@holayou2241 😊 No, but I did give them away when I made this video. Thanks for watching.
Whats the shelf life?
We had one over a year, but that was a fluke. I don't know how long it will actually last. Properly closed up, probably forever.
Don't you need a permit to carry that? (Loved the lithic display on the counter -- Dad was a rockhound.)
Jeanette Waverly I think this is just straight-up illegal. 😃 The polished geode is older than I am, and the jagged rock is petrified wood. The swan is onyx, all from out west. Actually, I have no idea where the geode was mined.
you need to evaporate de alcohol
Johnny scovill could drink 5 and not bat an eye
Yes he could!
Oh my...I can see that in a chicken wing challenge.
Ray Mack's Kitchen and Grill It would certainly make any chicken wing sauce spicy!! 🌶❤
Its not as bad as you make it out to be. It hot but not nearly as hot as a ghost pepper or a reaper. Certainly not pure. Actually ads good flavour to food if you like the smell and taste of habenero
Everyone perceives spiciness at different levels. I have friends who would require hospitalization if they used this. It's plenty spicy.
Yikes!!!!! That would kill me!
Bologna Ring Ranch I was afraid to taste something for the first time ever. 😨🌶
That cheap ass blender phrase got me by surprise 😅
Glad I could add some levity to your day. 😄 Thanks for watching and commenting. 😊
2 pair of gloves...lol. more protective than a first time mother
No Hippie BBQ & Cooking LOL!! I'm not taking any chances. I've spent the night with an icepack strapped to my hand before. 🌡☠
The amount of times I've drank an excess of everclear and not died..
Congrats. Keep on chuggin'. 🥃
AKA.....Rocket power.....lol...i thought you was making some new fuel for NASA....lol
Robert Evans They could power rockets and fight off bad guys with the same stuff. 😄😈
Ten people like Tabasco sauce
Five of them live here.
Lmao. Great video though i will definitely try this for my soups
@@daviddixon9233 we also enjoyed a few drops in tequila cocktails. 🍸 Thanks for watching. 🙂
That was cool... good video with clear instructions and warnings... should I PM you with my address... lol. Thanks Biggs : )
... just subbed!
Biggs' Home Cookin' LOL!! I always hope people will try the recipes I post. 😊 Thanks for the sub. 🌶❤
but your bottles look so nice... your welcome.
Biggs' Home Cookin' PM me your addy. I only have a couple left. ☺
honey works better to minimize the burning - give it a try ... just a drop of honey is all too .
Cheap a$$ blender... I laughed so hard! Great tip by the way! awesome! OMG I laughed soooo hard.. oh my hilarious!
MOJO's Krazy Kitchen and Stuff Hey, it just has to turn on!! 😂😂🌶😈
you would be a hot drunk if you drink that thanks for the video
Jars Johnson I think you might go past hot and drunk all the way to dead if you drank it. 😄 You're welcome.
Nope…..Not for Me! But I think Lyle at No Hippie will take the whole lot. :-) \m/ \m/
Heavy Metal Bar-B-Que I bet he would! This was a wild ride!
Nope un-un no way jose
Dan Webster 😄🌡😈 It wasn't as bad as it coukd have been. 😀
My hally peeny and chef teds peppers are hot nuff fer me LOl
Dan Webster LoL, dadgum this eer make my asshole a rocket to Mars!
Shean Crane If'n you had the temerity to eat this like sauce, I'd say you would probably make it all the way to Mars! ☠😄🌶🚀
L dubs ass burner sauce will fire you up :P
Lol... I sm 1 min in snd zi am 😂😂😂 "In God's name, consume none of this"
Just watching out for your safety. 😉 The extract is very hot, but not quite into pepper spray territory. But don't drink the Everclear. 😀
His ignorance of Everclear tells you not to follow this shame of a process
And the fact that you can’t tell women from men suggests we shouldn’t give much credence to your opinions either.
His? where's the dude in the video? and there was a clear disclaimer in the video. someone needs to get their eyes checked 👀
She’s funny but this is not how you make extract. If she did it the correct way she would have only had a half teaspoon or so of extract when she was done and it would have been a deep dark reddish color. That being said I bet the hot sauce she made had a decent taste and decent heat to it
She certainly didn’t make hot sauce. She’s made hot sauce before, and this is definitely not that. She used it primarily in cocktails where it did add a shocking amount of heat with little to no flavor until what remained after giving a bunch away was gone.
Heck of a name for pepper spray, Satan Sauce. Think I'll stay away from this one.
Random Acts of Cooking It's certainly dangerous. 😈🌶
This is not a sauce! Sells it as Satan Sauce....
Did you read the title, or listen to anything I said? And I am not selling anything. You can call your extract whatever the f&%k you want.