I made some popcorn chicken and a mustard bbq sauce that I used this sauce in. It brought a tear to my eye it was so good! kzread.info/dash/bejne/Z6V6j8Oqf7WcmZs.html This sauce is a match made in heaven with my cast iron seared burger! kzread.info/dash/bejne/mad-yI-YgrvcdLA.html Also great on everything you like hot sauce on. Subscribe for more homemeade recipes.

@llewellynwillers802

3 ай бұрын

I tried your recipe but just realised i got some ingredients wrong. Still a super tasty ghost pepper sauce! Goes very well with vanilla ice cream.

@LogansInnerChef

3 ай бұрын

@@llewellynwillers802 Nice. That sounds interesting!

Friend sent me 1 lb of fresh ghosts the last week of December. That's about 65-75 peppers! I've eaten them every conceivable way...air-sealed and froze the remainder. Most often eaten in scrambled/omelet-style eggs in the morning...puts a zip in your day! And in soups/broths in the evening. Toasty.

@LogansInnerChef

5 ай бұрын

Sounds great for uses! That's a lot of peppers to use. I'm trying to grow my own right now so we'll see how it goes. Enjoy your day, cheers

Always looks delicious and love all the tips and tricks for my cooking! 💕🔥🌶️🔥💕

@LogansInnerChef

5 ай бұрын

Thank you very much, all good stuff!

I'm so happy I found your channel! This looks insanely good!!

@LogansInnerChef

5 ай бұрын

Thank you, it came out pretty tasty and hot!

Awesome sauce

@LogansInnerChef

2 ай бұрын

Much appreciated

Looks like a fun sauce!

@LogansInnerChef

5 ай бұрын

It definitely was a fun one to make, and delicious!

Certified sauce wizard😎🤘🏻

@LogansInnerChef

5 ай бұрын

Much appreciated 👊

Literally fire bro!! Killer. Cheers 🍻

@LogansInnerChef

5 ай бұрын

Thanks Brother! Cheers

Awesome videos bro, i am all the way in South Africa and following your videos i made some amazing hot sauces

@LogansInnerChef

10 күн бұрын

Thats awesome! Thank you very much. Plenty more to come.

Dude, looks epic. Do you think liquid smoke would add the same flavor?

@LogansInnerChef

5 ай бұрын

Thank you, it turned out really good. I've never tried liquid smoke before, so I can't really say.

Yummy 🔥

@LogansInnerChef

5 ай бұрын

It came out awesome 🌶🔥

@johnmatherne6823

5 ай бұрын

@@LogansInnerChef I love the flavor of ghost peppers but that heat scares me away

Can I used dried ghost peppers?

@LogansInnerChef

3 күн бұрын

@@adamellistutorials You should be able to. You should use about 1/4 c brine from a previous fermentation or buy some unpasteurized sauerkraut from the store and use some of that liquid to help jumpstart the fermentation process (don't count that liquid in the weight). Checking the pH after the first week to make sure it's under 4.6 is a good idea too.

What size mason jar is that? (The link to Amazon is broke.)

@LogansInnerChef

3 ай бұрын

The jar I have the sauce in is a 2 c, the bigger one is a 4 c. Thank you for letting me know, I'll look into it.

@RavinDave-theOriginal

3 ай бұрын

@@LogansInnerChef What about the Mason jars you do the actual ferment in? 32oz? 64oz? By the way, very impressed with the slick new look! I take a month off and you upped your game considerably!

@LogansInnerChef

3 ай бұрын

@@RavinDave-theOriginal It's a 32 oz jar. Much appreciated, Try to improve something with every video.

Hot on the way in and hot on the way out)))). Bruh just an idea - make a brine before in a spare dish like 1 litre or a bit more and pour it over the peppers so you dont need to go back and forward with that liquid. Throwing out the excess brine wont hurt

@s18169ex3

5 ай бұрын

Another great recipe, Logan I just finished making myself a batch of 21 at Sauce Bottles Sauce and I had put in a garden mixture of many different varieties of peppers that I had from me grow of two years ago along with pineapple and cherries. Wow what a flavour

@LogansInnerChef

5 ай бұрын

Thanks for the suggestion.

@LogansInnerChef

5 ай бұрын

@@s18169ex3 Much appreciated. Sounds tasty!

Logan ... something confuses me a bit. You already know that, next to Aubrey, I'm one of your biggest fans. But I watch other popular fermentation gurus as well and something struck me. You almost never (if ever) add vinegar at the blend for shelf-stability. The way they go on about vinegar, I always assumed it was a key ingredient, unless you intend to use it up over the course of a month or two. Can you speak to this? Why is it so ubiquitous, if it's unnecessary?

@LogansInnerChef

28 күн бұрын

When I the fermentation period is over and I make my sauce, the pH of my sauce is usually around 3.4-3.7 (after the sauce gets cooked). With the pH that low, I don't add vinegar since it's not needed in my opinion. Vinegar can also be added for flavor, I prefer the flavor of the fermented ingredients more personally. I almost always refrigerate my sauces, though not really necessary with that low of a pH. I only add vinegar to bring the pH lower if needed. Can you send me a link to a video in regards to your question?

@RavinDave-theOriginal

26 күн бұрын

@@LogansInnerChef If you really want me to, I could dig up some links, but it really isn't necessary. It's not so much the fact that they were doing it that puzzled me -- it was the fact that they were treating it like an obligatory step, so common that it didn't even need an explanation. I think maybe it was more common in the earlier days of craft-hot sauce making and it just stuck around by sheer inertia. Sort of an overabundance of caution. But, along with several general vloggers, I've seen people like the ATX guy (who's really, really good) toss it in as a matter of course. By the way, I just spent the last week eating Mac-n-Cheese. Why? Because I splurged and bought a pricey pH meter and a calibration kit. I will cut corners in many areas, but food safety ain't one of them.

@LogansInnerChef

26 күн бұрын

@@RavinDave-theOriginal No need, I've seen some of his videos. In a commercial selling scenario, vinegar is there as a preservative on top of adding flavor. For homemeade sauces, vinegar is optional so long as your pH is in the 3.4 range. That is achieved from lactic acid created during the fermentation process. I still have a bottle of my first blueberry habanero sauce that I made about 1 year and 3 months ago. Still going strong and the pH has not changed. No vinegar added.