1:56 “Listen how sweetly my daughters talks to the dog” 😂😂😂 We only know that feeling.

@ThisThat007

2 жыл бұрын

So true! Thanks for watching and have a good one!!

Love it how you blow the sample on the spoon like it was actually hot made me chuckle 👍🏻

@ThisThat007

2 жыл бұрын

Ha! Yeah, I never caught that part before…nice work!

Great video! Thank you for the tips as well as the precautions. I am going to attempt to make some!

@ThisThat007

3 жыл бұрын

Awesome! Glad I could help and thanks for watching!!

Hello! I am going to be doing this in a few weeks. Thank you for all the great advice. I just did a huge batch of cayenne peppers yesterday yum!

@ThisThat007

3 жыл бұрын

Very nice! I love cayenne peppers as well! I’m growing some fun different peppers this year that I’ll be trying out and filming as well….hopefully yours turn out to your liking:) thanks for watching and have a great day!

Outstanding! I do longer ferments in glass jars with fermenting lids and I've gone 8 months. Killer sauce. Two things that might help. 1. Use distilled or purified water. Any chlorine in the water can kill the lactobacillus and ruin the ferment. 2. Use fine salt that doesn't have iodine for the same reason. I realize you used Kosher salt and that's perfect but I thought I'd mention the bit about iodine. Cheers! Oh! and also, I check the pH and if its less than 4.4 I just use the brine to thin it instead of vinegar. pH testers are 10 bucks or so on amazon. Less than 4.6 is considered shelf stable.

@ThisThat007

2 жыл бұрын

Good information and thanks for watching!! I’ve since done another video that might interest you…it’s a bourbon barrel aged hot sauce….it’s on my channel and is kinda a fun one imo. Again, thanks for watching and the valuable feedback…take care :)

@littlehills739

Жыл бұрын

say that i wanted to mix it with apricot nectar do i make to its shef stable then add it or add it then lower the ph to 4

@096085

10 ай бұрын

Am just starting so i took a picture to read later thank you !

I am currently fermenting cayenne and jalapeno peppers while I wait for the habanero and chocolate habanero to ripen. This will be my first year making hot sauce thank you for the video.

@ThisThat007

2 жыл бұрын

Awesome!! Sounds like you have a good variety…thanks for watching and have a good one!

Ive been using a food mill to drain the pepper mash, gets a nice finished product, takes less time than pressing thru a strainer.

I’m actually growing my first reaper plant this year and i am saving this video so I have a hot sauce recipe. Thank you for sharing!!!!

@ThisThat007

2 жыл бұрын

Thanks for watching and good luck with your plants!

@F5Storm1

2 жыл бұрын

@@ThisThat007 did you use cold water or hot water or room temperature water? We've grown Carolina Scorpion and ghost peppers before and I want to make my own sauce

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! In this video are used to room temperature water. I would avoid hot water. Let me know how it goes:)

Fantastic video! I too make my own carolina reaper pepper sauce. My latest bat h is very mild and made with red bell peppers, fresno peppers and Carolinas. I also added garlic and fermented it for 30 days. The mash is mediun course and after the ferment i added 40% by weight white wine vinegar, then jarred it and sirred it once per day for 4 months. Then strained it just like you did in this video and bottled it. My friends say its some of the best hot sauce theyve ever had, probably because its free. (Freeloaders) thank you for the video, i loved it!

I had to laugh so loud when you tasted.... Priceless !!

@ThisThat007

2 жыл бұрын

Glad you enjoyed! Thanks for watching

Greetings from Brazil, great video... A good idea of what to do with the dried pulp also would be to put it in bottles with extra virgin olive oil and let it sit for about 2 weeks before you use it... I do this with other type of peppers we have down here in Brazil and it tastes good..

@ThisThat007

3 жыл бұрын

Hi and thanks for watching!! I had never thought of the olive oil idea, what a great way to use the pulp, I'll definitely be giving that a go. Glad you enjoyed and it's so cool to have someone from Brazil watching the video....Take care!

@devilscutbistro2433

3 жыл бұрын

2 weeks weeks? that may be too long... the sauce is already processed.. i wouldn't go more than a week before serving..

@tomgee2719

3 жыл бұрын

@@ThisThat007 I know that putting raw garlic cloves into Olive Oil can be dangerous due to botulism so you might want to research using that pulp in OO. Without any acidity things can go wrong.

@rickterrance4981

3 жыл бұрын

You can also use it to make chili salt

@ThisThat007

3 жыл бұрын

Also sounds delicious!

Oh my gosh that looks amazing I love super hots thanks for sharing

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! I appreciate the positive feedback, good luck on your hot sauce!

@Sheenasalesthriftytreasures

2 жыл бұрын

@@ThisThat007 thank you look forward to watching your videos 🙂

Love this video!!

@ThisThat007

3 жыл бұрын

Thanks for watching!!

Amazing video

@ThisThat007

5 ай бұрын

Thank you!

I’m starting to sweat in anticipation! Thanks for the recipe!

@ThisThat007

11 ай бұрын

Glad you enjoyed, and thanks for watching!

Love your video, my mouth was watering the whole time, I did a search on how to better preserve Carolina Reaper peppers, because my plant produced hundreds of them, more than I can eat and give away, and they started to go bad, I will make the sauce and probably picked some and dehydrate the rest, and save some seeds for next year, liked and subscribed to your channel, thanks again.

@ThisThat007

2 жыл бұрын

Awesome!! Thanks so much for watching, the positive feedback, and the subscription!! Also, glad to hear that you have reapers a plenty and it sounds like you have a solid plan to preserve them. I'm working on a new video that will highlight some different peppers in a unique fermenting process, I'll be interested to hear your thoughts on that as well:) On the note of pickling them, I have done some Carolina reaper pickles that were outstanding so you may want to give them a go too. Again thanks for all the positivity and have a great day!!

@3FAZNI

Жыл бұрын

How many peppers you get from a single plant?

Great video and process. Thank you truly👍

@ThisThat007

2 жыл бұрын

Thank you and thanks for watching!! Happy holidays

Great tutorial

@ThisThat007

3 жыл бұрын

Thanks! Much appreciated and thanks for watching:)

I love carolina reapers and I just got some whole peppers and I'm going to try this out

@ThisThat007

2 жыл бұрын

Awesome! Thanks for watching and good luck on the sauce!!

Best one on KZread thank you

@ThisThat007

Жыл бұрын

Thank you!

I use the leftover pulp to mix into homemade sausages, meatballs, bread/pizza dough, salad dressings. Granted, i also use peppers with lower capsaicin levels but everyone has their spice preference.

@ThisThat007

3 жыл бұрын

Those are all great ideas! I’ll definitely throw some in my pizza dough…I have a woodfired oven that I use all the time… Spicy dough would be the best!

@DenaInWyo

2 жыл бұрын

That is a great idea! How do you store? Dried or frozen maybe?

Great vid. Thanks!

@ThisThat007

2 жыл бұрын

Thanks for watching!

Great video

@ThisThat007

8 ай бұрын

Thank you!

I had made some hot sauce using some dry peppers and I like to put mine on the stove to get the oils to come out before I cook them and I'm telling you I was coughing sneezing gagging you name it so I will you are doing super good yes where it where ithoney!❤

@ThisThat007

Жыл бұрын

Nice! They will get you going, that’s for sure!! Take care

You're a brave man! I grow peppers that range from 300k SHU to this year 1.5M SHU and I make hot sauce with them. Some of the 300k peppers I'll add to salsa or chili. I don't think I'd want to try your sauce, that's out of my league! Interesting video, I have heard of fermenting but knew nothing about it, it appears to be quite simple.

@ThisThat007

3 жыл бұрын

Hi Tom! Thanks for watching :-) and yes, the fermentation process is pretty basic. It is cool that you grow a wide range of peppers, I try to grow a variety as well every year… Don’t be too afraid of the sauce, it is extremely hot, but worth a try. Take care!

Nice

@ThisThat007

Жыл бұрын

Love the screen name 😭

Made my first batch of pineapple mango habanero sauce today. One day I'll escalate to the Carolina reapers & ghost peppers. Used what I had. Looking forward to trying this recipe!

@ThisThat007

2 жыл бұрын

Awesome! Sounds delicious:) Thanks for watching and have a good one!!

@pcman500

Жыл бұрын

Yo, are you the guy that made skansk? The swedish hot sauce maker? Anyway, those flavours really mix well together

@ThisThat007

Жыл бұрын

Thanks for the kind words! As to Swedish hot sauce, that was not me…sounds intriguing though. Thanks for watching and have a great day!

This was superb! Thank you for posting it! I’m new to pepper growing, and I have cayennes almost ready to pick. For dipping chips, I think I want to keep the pulp, though. I have two Carolina Reapers growing, plus others, but they haven’t fruited yet. Besides using apple cider instead of regular vinegar, are there any other things people add to their hot sauces to make them unique and different, like sugar?

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! Glad to hear that you are growing some different varieties, I’m totally addicted to hot peppers and love all kinds. As for variations on the recipe, there are plenty of different things people do. You can certainly add sugar, I know people do mango habanero a lot, you can add different herbs and spices to suit your liking. Hope this helps and happy growing!

My Carolina Reaper and Trinidad Moruga Scorpion just sprouted but I'm already excited to try this out 🤣

@ThisThat007

2 жыл бұрын

Nice!! They are no joke…hope you like the recipe and thanks for watching!

I would love to try one

@ThisThat007

2 жыл бұрын

Hi and thanks for watching! I’m working on a website to sell some of this…keep tuned to the channel and I’ll have some available. Have a good one!

@rickychilders197

2 жыл бұрын

@@ThisThat007 ok good I have some 7pot Red Cross with Gator Jigsaw hopefully good and hot

This was a great video to watch thank you so much. I don’t know if the other subscribers have commented on what they would do with their pulp……what I do with my pulp is dehydrate it and then turn it into powder and keep it in a mason jar. Thanks

@ThisThat007

2 жыл бұрын

Awesome! Thanks for watching, and your suggestion is exactly what I did with mine. It turned out great! Happy holidays!!

@howardbellamy6301

2 жыл бұрын

@@ThisThat007 The reason why I also suggested turning the pulp into powder that should eliminate the use of The microfiber cloth……correct or would you still squeeze out more of the liquid?

@ThisThat007

2 жыл бұрын

Well, you wouldn’t have to use the towel but it helps to get the rest of the sauce out so there’s less waste that way I suppose. But I ended up using a food dehydrator to dry out the pulp the rest of the way and then ground it down.

@howardbellamy6301

2 жыл бұрын

@@ThisThat007 The reason I would not use the towel because most of your juice is soaked into the towel and you can’t squeeze that out so that’s why I would use the strain to push as much juice as I can out then put the pulp in the dehydrator. I’m just asking because when I used to make wine or edibles I would always have to squeeze all the liquid out of the cheese cloth and the whole cheese cloth would be soaked with the good stuff. Does that make sense to you I’m just asking.

@ThisThat007

2 жыл бұрын

Yes! It does make sense….and you are correct as you will lose some still in the towel but I had so much of it to strain through I wasn’t super concerned…but if you were working with smaller quantities I would agree that you’d probably want to do what you did for sure :)

This was great. I've made hot sauce before but it seems to always be too chunky. I didn't even think about using a cheese cloth or anything like that. May have to do it tomorrow now. I have an almighty amount of Trinidad Scorpions so this would work great. Hello from Australia, by the way!

@ThisThat007

3 жыл бұрын

Glad you enjoyed it and thanks for watching!! Australia is on my bucket list...such a cool place! I’ve had the scorpion pepper before....very hot! Happy sauce making:)

@HBC423

2 жыл бұрын

Those peppers hurt

@ThisThat007

2 жыл бұрын

So much pain!!

Man you can really grow the heck out of those plants! What size container do you use? Also are you going to post how you made the spice from the pulp?

@ThisThat007

3 жыл бұрын

Hello and thanks for the compliment!! Actually, I didn’t use a container, I grow a big garden out back every year. It gets full sun and I keep it weeded pretty well…Nature does the rest! I will work on getting a video out on what I did with the pulp…stay tuned:) Thanks for watching and have a good one!!!

@timtorkelson7201

2 жыл бұрын

I use 10 gallon pots that I get from local nursery...work awesome you end up with 4' x 4' ( tall n wide) plants 🪴 and these are your friends with super hots 🔥 soil selection, fish imulsion, bone meal, and not overwatering and of course keep eye out for those damn aphids.

@ThisThat007

2 жыл бұрын

Nice! Good idea

Add the water to the mixer bowl first and give it a pulse then add to the pot, it gets more of the chilli out and makes it easier to clean the bowl :)

@ThisThat007

2 жыл бұрын

Good Idea! Thanks for watching:)

On a whim, I planted a ton of reapers, habaneros and ghost peppers this year. I made homemade raised-garden soil--mostly mushroom compost. We've had a ton of rain in Southern Tennessee and therefore I have a ton of peppers. Just trying to figure out what to do with them lol. I've made fermented hot sauce over the last few years but never anything as dangerous as this lol.

@ThisThat007

2 жыл бұрын

Ha! Glad to hear you’re thinking about giving it a go, you won’t regret it! It does make a mighty hot sauce but, if used in moderation, it does turn out to be quite tasty. Good luck and thanks for watching!!

@MarvelousLXVII

2 жыл бұрын

@@ThisThat007 Thanks--it's funny I planted 3 reaper plants and last night picked a total of 3 red reapers lol. There are a few that are green but I think I will take the 3 and mix in some cayennes and begin fermenting today.

@ThisThat007

2 жыл бұрын

Not a bad combination in my opinion! Let me know how it goes.

A friend makes a reaper-based sauce and tells me there's only 1% (or less) of reaper in his sauce, so I can't even imagine what a full-on reaper rush is like. But lowering the % of pepper in your sauce and mixing other things into it really makes it a more approachable sauce. I honestly don't understand how anyone can do what you did by tasting it almost undiluted like you did!

@ThisThat007

2 жыл бұрын

Yeah it’s pretty crazy for sure! The trick is to go sparingly 😂. This video and sauce was all about the insane concentration, moving forward I’ve branched out and have made more tolerable sauces 😂😂 I don’t know if you’ve had a chance to check out my channel but I did a barrel aged habanero sauce with some different peppers that turned out really well. If you’re interested in peppers and hot sauce you might like seeing that video as well. Thanks for watching and have a good one!

@ReapingTheHarvest

Жыл бұрын

How can they call it "reaper-based" if it's only 1% reaper?

@hiroprotagonist525

Жыл бұрын

@@ReapingTheHarvest well presumably because reapers are the only peppers in the sauce and even at 1%, it is still impressively hot! I mean, at what point does a sauce earn it's wings? 5%? 10%? 25%? 50%? What's the tipping point for you?

@ReapingTheHarvest

Жыл бұрын

@@hiroprotagonist525 I suppose if the reapers are the only pepper used then you can call it that. I'm sure it's still incredibly hot, especially for me. I was thinking you meant they used mostly other peppers with approx 1% reapers.

@hiroprotagonist525

Жыл бұрын

@@ReapingTheHarvest oh i understand now, no, it's only reapers and the rest is spices, fruit juice and vinegar and other things I don't know about. Great sauce, works on almost everything and one of the most unique flavors I''ve come across.

Yes honey I agree 👍🏾

@ThisThat007

Жыл бұрын

Nice!

I LOVE IT

@ThisThat007

Жыл бұрын

Thanks so much!!

How in the world did you grow those plants that large. Wow!!!

@ThisThat007

2 жыл бұрын

Hello and thanks for watching!! As to how I grew them so big, I just made sure they had full sun and I kept them weed free. Happy growing!!

For a vinegar hot sauce I like the red Caribbean habanero pepper

If you want less of the pulp then remove seeds from peppers before blending. Also remove stems completely. If you want a smoother texture add olive oil. Rice vinegar could be tried.

Hello from Bolivia, I do salsas for a small family business, this will be great for an addition for crazy heat lovers and specially my ex wife mom, great recipe....thank you for sharing

@ThisThat007

2 жыл бұрын

Thanks for watching and the positive feedback!! Glad you can put the recipe to use….what kind of salsas do you make? Have a good one!

so far, you have the way I want to do mine, Jalepeno/ Habenero

@ThisThat007

2 жыл бұрын

I love both of those peppers! I’m sure they’ll turn it great, thanks for watching!!

I do mine slightly different. I like a thicker sauce so I ferment mine with all the pulp in for a week and a half, then blend everything again. There's almost no pulp left at that point, it'll almost all blend into juice. Strain it through cheesecloth and bottle it up. Good stuff.

@ThisThat007

Жыл бұрын

Nice! Sounds delicious

@SirPaulB

9 ай бұрын

Do you use vinegar?

This video is awesome. Since the peppers in the pan aren't being used, would it be safe to add it to salsa??? I wanna make sauce for wings AND salsa, so maybe I can do 2 at once.

@ThisThat007

Жыл бұрын

For sure! That’d be great in salsa…good luck!

Pro tip, keep some vegetable oil around while handling hot peppers, since capsaicin is soluble in oil you can easily dilute the burning or wash it off completely btw milk works not as good because of its limited fat content, cream or butter will do the job

@MariaC497

Жыл бұрын

Lemon/lime juice helps too.

Awesome shirt!

@ThisThat007

Жыл бұрын

Ha! Yeah, I wasn’t expecting the video to get as many views as it has…are you local ? Truth is the shirt is really comfortable so I end up wearing it all the time…hence the appearance in the videos. Thanks for watching!!

Bra had to hurry to dat milk 🥛 🤣

Great video! This was my first year growing reapers. Are the green ones still ripe?

@ThisThat007

Жыл бұрын

Hi James!, I apologize as I must have missed this comment. However, Wayde’s response is accurate in my humble opinion. Have a great one and thanks for watching!!

um uh hi friend!!! love this stuff, I must confess I have never strained, I like my pulp in the sauce, But now seeing a few, next round I do i am going to strain. I am PEEKED with inquiry, to see the difference

@ThisThat007

3 жыл бұрын

Glad you enjoyed it! I’d be curious to hear your opinion on the strained vs pulp in…I did a milder jalapeño sauce with the pulp in it and people seemed to really like that as well…plus being that it was a much milder pepper more people could try and enjoy it :) thanks for watching!

😬 it hurts to see those plants rooted. Good job looks delicious. I would save tge paste and turn it to powder....liked and subscribed.

@ThisThat007

2 жыл бұрын

Awesome! Thanks so much for the like and subscribe!! I really appreciate it! I did dry out the paste and currently use it in a pepper grinder, it works quite well:) Thanks again!

Get yourself a manual food mill and that will strain and squeeze all the liquid out for you. We use them to rice potatoes or other veggies so make sure to do it over a towel each batch. It saves a ton of time and gets out every drop.

@ThisThat007

Жыл бұрын

Good to know!

I always find it funny don’t put it on your skin eyes nose etc but … eat it ahah

@ThisThat007

Жыл бұрын

It is weird but true :)

You should name it Supercritical hot sauce! Lol I grow my own reapers and was foolish enough to eat a whole pod in one bite! Needless to say it was horrific! I love hot pepper s haha heels all day but this is something else a whole different level of diabolical heat!! Brave to try it has a gorgeous color!

@ThisThat007

2 жыл бұрын

Hello and thanks for watching and the compliment! The sauce is crazy hot but you eating an entire pod at once is pretty intense as well!! These little beauties are no joke…I like the idea to name it “Supercritical” lol! Take care:)

You said don't get any on your skin don't get any in your eyes but I'm going to eat it🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 that is some funny shit 🤣

@ThisThat007

Жыл бұрын

Agreed!

Does it make a difference if you add the vinegar after you squeeze the liquid out of the mash? Great video!

@ThisThat007

3 жыл бұрын

Hi and thanks for watching!! To answer your question, no you should be fine to add more vinegar whenever you’d like to. Have a good one!!

if you want to try to get rid of the heat too sometimes you can brush your teeth and then use the tooth brush to scrape your tongue to try to get the capsacian to stop binding to your taste buds

@ThisThat007

2 жыл бұрын

Sage advice!

Fantastic vid mate. I save the pulp and use it in a relish with a mixture of brown vinegar, mustard powder, onions ect. The hot sauce itself can literally……….. ‘put out the sun’ Hotter the better!!! Thanks again from New Zealand.

@ThisThat007

Жыл бұрын

Glad you enjoyed it and thanks for the support! Take care

How much salt did you add? Also, would there be anything wrong with letting ferment longer? I personally have found that ACV changes the flavor profile of the sauce as well. Thank you for this video. I'm hoping to make some stupid hot stuff this year.

@ThisThat007

Жыл бұрын

Hello and thanks for watching! The short answer to your fermentation question is no it wouldn’t hurt. You just want to make sure that it’s not getting any funky yeast formation or anything like that and the acid from the vinegar pretty much eliminates that. Have a good one!

the cough and not being able to breathe is the best part

@ThisThat007

Жыл бұрын

Well, if you liked that then you’ll love this! I really take a beating in this hot sauce video 😭 Easy Habanero Hot Sauce / How to make hot sauce in minutes. kzread.info/dash/bejne/epenw4-hoMfLodY.html

Wow those are some big plants! Do you grow them in a greenhouse? Any tips on growing such big plants are much appreciated!

@ThisThat007

3 жыл бұрын

Hi! I do not use a greenhouse for my peppers. Some tips would be to give them space from other plants and keep it well weeded. Weeds are one of the biggest competitors to plant growth. I also use miracle gro a couple of times in the season. Once about a week after planting and another about mid way through summer. That seems to work best for me, hope that helps you. Thanks for watching!!

@chandrakala978

3 жыл бұрын

@@ThisThat007 thank you for the quick reply! I am trying a super hot for the first time this season, found a naga viper sapling at a nursery near me. I use MicracleGro too, so maybe I will do as you said, one more time mid-summer. Thank you!

@ThisThat007

3 жыл бұрын

No problem! Good luck!

I take leftover pulp and freeze it in ice cube trays to add to all kinds of stews and gumbos.

@ThisThat007

3 жыл бұрын

Good idea!

A food mill would be your friend here.

@ThisThat007

3 жыл бұрын

Good idea!

I bet spreading out that pulp, then smoking it, with a good amount of some tame peppers to dilute the heat a bit, then dry and grind, would make a great spice

@ThisThat007

3 жыл бұрын

Sounds amazing actually, thanks for watching :)

If you'll take it and put it on a stove and raise it to 145° to 150°, you'll stop the fermentation and also prolong the shelf life

Your dog is brave coming that close lolololololol I had a friend who came near his dog with one and it ran off

@ThisThat007

2 жыл бұрын

Ha! He’s a pretty crazy dude that’s for sure…I’ve tricked him with some jalapeños in the past so now he knows not to trust me with anything pepper shaped….thanks for watching and have a great day!

Looking at my little reaper plant, then looking at that BUSH you have...sigh. The trials of growing things in Wyoming. And not laughing at you at all over your face shield. For real, great idea. Also, I always hang onto a couple of my oldest, most worn thin flour sack dish towels. When they get super thin they're great for straining stuff like home made stock, so I bet they'd work for this too.

@ThisThat007

2 жыл бұрын

Ha! Thanks for not laughing at my face shield, although I wouldn’t blame you if you did 😂 As to the size of plants, I typically have pretty good luck with them but that was an exceptionally good growing season. I’m sure your pepper bush(s) will turn out great! Thanks for watching!!

@Faesharlyn

Жыл бұрын

Don't be afraid to prune it back and bring it in for the winter, they make a pretty house plant and go right back in the ground after the last frost to grow wild all summer

@DenaInWyo

Жыл бұрын

@@Faesharlyn Thanks for this, I'd never have thought to do it. Would you believe mine is JUST NOW putting on buds? It's late September for crying out loud! Gardening in WY is hard. We basically just don't have the climate for these, but your idea might just make it work.

Hi, nice video. Why did you take the whole plants out of the ground to harvest?

@ThisThat007

Жыл бұрын

Hi! Frost was coming the next day…hence the pulling of the plants…take care!

He had to cut the video short after that taste test😂😂😂😂

My favorite pepper is triddad scorpion but they burn it got pain to it

❤️🙏 🔥

Would love a small bottle to try!

@ThisThat007

8 ай бұрын

I wish I still had one to give 😂. Thanks for watching!

@razzo15

8 ай бұрын

@@ThisThat007 remember me for next time 😍👍🏻

His gasmask made me laugh for sure. And yes, I do make my own sauces and powders and know that it keeps itching even after all those times.

@ThisThat007

10 ай бұрын

Truth!

Adding the vinegar before fermentation will stop it or slow it down

@ThisThat007

2 жыл бұрын

It slows down the process….so does having it in the fridge. You can cook it if you’d like to stop the process altogether…thanks for watching!!

You say DAIRY an sour cream to cut the heat . I also found that sucking on a lime wedge works and eating green grapes works as well anyway it worked for me

@ThisThat007

2 жыл бұрын

Good to know!

Great job.Do you sell it.?

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! At this point I do not sell it, but that may change in the future so stay tuned. Have a great day!

May I ask, why do you blend prior to the fermentation? Does it take less time?

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! For me it’s just personal preference…plus I do think it speeds up the process, hope this helps!

Made my own habanero sauce many years ago. Had to leave my apartment just to breath.

@ThisThat007

2 жыл бұрын

Hell yes!

I always add fresh lime juice and adjinamoto to preserve the sauce for up to 12 months, apple cider vinegar does not act as a preserve and the sauce will go off quickly

@ThisThat007

2 жыл бұрын

Good to know! Thanks for watching!

Honestly the heat level does vary for a host of reasons, but Reapers are really the hottest peppers out there!

@ThisThat007

3 жыл бұрын

Good to know! Glad you liked the video :)

@GilaMonster971

3 жыл бұрын

The hottest commercially available and scored by Guinness. Ed Currie has hotter peppers he hasn’t released to the public and Pepper X has tested hotter.

@natefallow5869

3 жыл бұрын

@@GilaMonster971 That's good to know!

I harvested 140lbs of Reapers this past summer.

@ThisThat007

2 жыл бұрын

Holy cow!! That’s awesome!

Thanks for this. How long is the Shelf life outside the refrigerator

@ThisThat007

3 жыл бұрын

Not sure on that to be honest but I’ve used stuff that’s been in the fridge for a couple of years easy. You could probably process it like canning other foods and have it be stable for quite a while I would imagine….but I haven’t tried it so I don’t know for sure. Hope this helps! And thanks for watching!

@cfpcb0032

3 жыл бұрын

​@@ThisThat007 If you use (by weight) equal amount of peppers and Vinegar the PH will be good to keep out of the refrigerator indefinitely.

@cfpcb0032

3 жыл бұрын

If you use (by weight) equal amount of peppers and Vinegar the PH will be good to keep out of the refrigerator indefinitely.

Just got my paste ready for fermentation. My question is should I refrigerate or let it set out for the next couple days?

@ThisThat007

2 жыл бұрын

Hello and thanks for watching! I just let it sit out, covered of course… Best of luck! Take care

@jcrace26

2 жыл бұрын

@@ThisThat007 that's what I'm doing. Thank you!

@ThisThat007

2 жыл бұрын

No problem! You can honestly let it sit out for quite a while to ferment… If you have a cool spot in the basement that is kind of out of the sun then you could probably let it go for a few weeks…..Depending on what you are fermenting it in. Any sort of glass bowl or jar is good or stainless steel that is non-reactive. I would just avoid aluminum if possible….good luck and again, thanks for watching, I appreciate it!

I am preparing to make mine. I just want to know how you got such HUGE plants. Do you have a grow room during the cold season? I live in Ohio so I have May - Sept basically. I probably should start growing during the winter and then transfer in the Summer.

@ThisThat007

Жыл бұрын

Hello and thanks for watching! To answer your question, no I do not have a grow room and I live in Ohio as well so I’m on the same growing timeframe. Not sure why they got so big but I can tell you what I did and then we can compare notes if that’s ok by you? I had them in full sun, well weeded, 3 foot spacing on all sides, and fertilized the plants 2-3 times total with miracle gro during the growing season. Hope this helps, good luck, and thanks again for watching!!!

@pancdca

Жыл бұрын

@@ThisThat007 It helps immensely, I am preparing to make mine. Perhaps being Ohioans, someday we can meet up, have a cup of coffee and share ideas about hot sauces.

@ThisThat007

Жыл бұрын

Sounds like a plan! Glad I could share something useful to a fellow pepper fanatic. Take care!

@pancdca

Жыл бұрын

@@ThisThat007 you as well. Ever in Mansfield give me a sample and I'll give you one. Maybe we can share ideas. (Facebook me if you like, same name as here).

@ThisThat007

Жыл бұрын

Sounds like a plan! Sidebar, here’s another video that you may be interested in…just posted today. Easy Habanero Hot Sauce / How to make hot sauce in minutes. kzread.info/dash/bejne/epenw4-hoMfLodY.html

I was sweating just watching this!

@ThisThat007

2 жыл бұрын

It’s the real deal!! Thanks for watching

And another thing the best thing I seen that works to get rid of heat if you have to is moonshine with 100% alcohol or everclear put a little bit in your mouth and swoosh it like mouthwash then spit it out in and then drink chocolate milk cold

@ThisThat007

3 жыл бұрын

Cool tip! Thanks for watching!

@Scotty__

2 жыл бұрын

Yes I hear alcohol works to I commented LIME wedges work an grapes 🍇

I made my own mash yesterday. I smoked my mash on my pit boss smoker and used mesquite pellets. Before smoking it, I tried just a dab of it and holy fuck was it hot. I used carolina reaper, ghost pepper, Trinidad moruga scorpion, Trinidad scorpion Butch T, habanero, 7 pot brain strain, red and green jalapeno.

@ThisThat007

Жыл бұрын

That’s awesome!! Sounds super good!

@kjrwhs2003

Жыл бұрын

@ThisThat007 it is. I even added captain Morgan spiced rum to it.

@ThisThat007

Жыл бұрын

Delicious!

So fermenting is really the trick with making hot sauces? I assume it tames some of that weird fresh ground pepper flavor of just making hot sauce in an hour?

@ThisThat007

2 жыл бұрын

Yes! That’s correct, fermenting will balance out the flavors and “rawness” while maintaining the overall heat level….The nice part is that the sauce will continue to ferment in the fridge even after you’ve finished making the final sauce. The colder environment will slow the fermentation process quite a bit but it still will continue fermenting. I’m going to be shooting some videos using a different process with longer fermentation times at room temperature…stay tuned and thanks for watching!!

@GunGuy258

2 жыл бұрын

@@ThisThat007 thank you.

Would it be ok if I didn’t ferment the peppers?

@ThisThat007

Жыл бұрын

Yep!

14:14 LMFAO time to test it!

@ThisThat007

2 жыл бұрын

It was quite hot!!! Thanks for watching!

how do you ferment without using vinegar? all other videos i watched, everyone was using vinegar

@ThisThat007

9 ай бұрын

Vinegar slows/kills the fermentation process…you’re essentially pickling at that point. You want to ferment as I’ve done in the video here for a week or two (or longer depending on your environment and end goal) and then add vinegar to stop the process. Conversely you can also cook the fermented goodness to stop the process as well. Hope this helps and good luck!

I like to reuse my pulp to make a hot spicy Sambal. Add some fresh garlic and some vinegar to the final product and keep it think and chunky.

@ThisThat007

2 жыл бұрын

Sounds delicious!

Just an FYI. The Carolina Reaper is considered the hottest pepper in the world according to Guinness Book of World Records. Pepper X is is considered hotter but has not officially been verified. Great video! 👍🏼

@ThisThat007

Жыл бұрын

Good to know!

Did you add toilet water or spring water?

Love the PPE suggestions! The medical grade gloves and OSHA approved respirators might be a little over kill for people looking to do this at home as a fun project. I work with both of these types of PPE on a professional basis and think I can help elaborate what people can use. Nitrile gloves are pretty resilient, find a size that fits tight! I think this is what he meant by medical grade but the type I use aren't sterilized. A tight glove (no corners or folds anywhere on surface of your hand) gives the best grip potential and reduces slip risk while cutting. If you can put on a glove with wet hands, it's too big! As for the respirator, it's not needed if done right. Grind outside in an open air environment and let the product settle for 45 seconds at the least, care should still be taken to not inhale the dust that generates from opening the grinder.

@ThisThat007

2 жыл бұрын

Thanks for watching and good information!! I definitely went overkill but I’ve also had this stuff in my lungs and was not a fan lol! Hopefully my over the top PPE can encourage someone watching to take at least some precautions….again, thanks for watching and have a great day!

@nomchompsky2883

2 жыл бұрын

as someone who's made a number of batches of hot sauce involving carolina reaper and ghost pepper, i can tell you it's not overkill. gloves are an absolute must... and while i never used a respirator i've also been chased out of my house until some that i was cooking had time to dissipate.

@ThisThat007

2 жыл бұрын

Nice! The gloves definitely saved me from some certain discomfort lol! If you liked this video then might I suggest you check out my latest one on bourbon barrel aged hot sauce…that was a fun one too! Thanks for watching and have a good one

@ThisThat007

2 жыл бұрын

Habanero Carolina Reaper Bourbon Barrel Aged Fermented Hot Sauce kzread.info/dash/bejne/oYN5pcSuodeXmto.html

@DenaInWyo

2 жыл бұрын

@@ThisThat007 that respirator was NOT overkill. I've also be chased out of my house just using habaneros. The coughing fit lasted an hour. Also, Sol, the vast majority of 'medical grade' gloves aren't sterile. Sterile gloves come in individual packaging and require a specific technique to don to keep them sterile. Common misconception for people who don't work in a medical job, that gloves somehow protect the patient. They're worn to protect the person wearing them, to prevent contact with the patient and their fluids. Off on an off topic rant here, but it kills me that people have thought in the last couple of years that food service should be wearing gloves (with covid etc) ..I'd much rather they didn't because unless they're changing them in between each transaction, they provide 0 benefit to the customer, and actually prevent them from washing their hands as often as they would if they weren't wearing gloves.

Ferment room temp? Or refrigerator

@ThisThat007

2 жыл бұрын

That would be at room temp..thanks for watching!!

Mrs. Heinz (whose vinegar you buy) is Kerry's wife!

To be honest I find it easy to push whole sauce through sieve without any microfiber cloth, just takes couple more minutes but when I'm done I'm left with flakes and dry paste.

@ThisThat007

2 жыл бұрын

Good idea! Thanks for the advice and for watching….take care!

You could add more vinegar and water to your pole let it sit for about two hours strain it again and have a lot more hot sauce

@ThisThat007

3 жыл бұрын

For sure! I may give that a whirl…thanks for watching :)

@richardletanosky3841

3 жыл бұрын

That should be bowl.

@ThisThat007

3 жыл бұрын

I figured :)

@richardletanosky3841

3 жыл бұрын

@@ThisThat007 Sometimes I use speak to text and it doesn’t understand my Kentucky accent

@ThisThat007

3 жыл бұрын

I get that, sidebar, I love Kentucky! We’ll be heading down there to Lake Cumberland here in the next month or so… It’s a beautiful lake!

How did you get your plants that big? Those were enormous and had tons of peppers on them! My reapers are maybe 8 inches and only 8 peppers between two plants.

@ThisThat007

2 жыл бұрын

Thanks for the compliments and for watching, much appreciated!! As far as the plants are concerned I just had them in full sun, kept them weeded, and used miracle gro 3 times in the growing season ( I try not to use it too much as I don’t want it effect the flavor). Hope this helps and have a good one!

@Redberryfarm888

2 жыл бұрын

We grew Reapers, Scorpion's, Ghost and Habaneros this year (Zone 5b-6a) and they all looked about dead in June, but with full sun and lots of watering (we did do a one time fish fertilizing with Epsom salts around the plants) and they took off growing. They all bloomed and fruited later than normal, but I just pulled our plants last week (about that size of This & That had) and got at least 40 Reapers... only 7 Scorpions, for some reason... around 25 Ghosts and LOTS of Habaneros (60?) . Must've been the longer warmer weather for us. Never had a pepper harvest like this year.

@ThisThat007

2 жыл бұрын

That’s wild!