I made my sauce using your method and I'm totally thrilled to say it's spectacular and has already made two people cry.

@KhangStarr

7 жыл бұрын

lol nice work! They may get hooked and will come back for more.

@ronjohnson9507

4 жыл бұрын

It ain't hot til it makes em cry

@hugoekblad1296

4 жыл бұрын

Weak I sold mine at my uni for £50 per chili as I bred them hard enough that it knocks people out

@paulsoutbackgardenaustrali7674

4 жыл бұрын

Is it any good???

@xXDESTINYMBXx

3 жыл бұрын

@@hugoekblad1296 that sounds wrong

Just made this recipe. For those not wanting to stain their blender/food processor, just use the blender for making the mash, then transfer to an old glass spaghetti or pickle jar (be sure to wash with HOT SOAPY water first) and immediately wash all plastic bits of your blender/processor. Thanks khang for the wonderful videos.

Thank you, mate for the vid. This is just what I was looking for for my first season of chilli pepper growing hobby. I really enjoy your channel. Keep on going :).

I love your videos and how friendly and helpful you are! Definitely gonna try this recipe

I can't wait to try this, peppers are so much fun to grow and I have more habaneros than I know what to do with. Thank you for sharing @Khang Starr!

Absolutely fantastic video brother! Thank you so much.

You know what is hardest part of making hot sauce? Finding this damn video every time I need it and it's like once a year!!!

@jeggomz506

Жыл бұрын

Make a list to save it and label it HOT STUFF 😉

@AAtes-ps8fw

Жыл бұрын

Hahahhaha exactly Mike 😂

You are awesome. Your videos are awesome. You are truly a gem in the pepper enthusiasts community.

Woo, finally! So nice. :) Can't wait to prepare my own.

Your channel is the best!

I have been watching your videos on growing peppers. I am glad you have made a video on making hot sauce. I have a bunch of brainstrain, ghost and chocolate 7 pot, this will be good. Thanks for your endeavors. Good job!

Dude!!!! I’m so excited I saw this video!!!! I can’t wait to try this out, thank you!!! I have so many different types of peppers and ideas to try. You don’t have to worry about it spoiling while fermenting?

Always wear gloves. Listen to this guy. And never go pee after touching hot peppers.

@jehepare

7 жыл бұрын

Matjaž Vuherer never go pee? lmaoooooo! someones genital burned after touching peppers and then wiping after going #1

@zacmcgrady2020

7 жыл бұрын

Matjaž Vuherer or play with girls trust me if you touch them and they burn they are unforgiving

@phil31ishp

7 жыл бұрын

Matjaž Vuherer my girl still hasn't forgiven me, it was two years ago.

@sarastjohn2214

6 жыл бұрын

Jul 25t

@sarastjohn2214

6 жыл бұрын

Layla

Thank you for sharing your recipe! I've been waiting for this :D perfect timing too, because I just harvested a boatload of orange habaneros and other peppers! I'll be trying this out very soon.

@KhangStarr

8 жыл бұрын

I've made some with Habs, they're awesome!

Wow, so glad to have come across this video! Very helpful info. Also glad to see the additional suggestions here in the comments as well. Thanks for the info. :)

Just love your videos Khang, so informative and experimental. Keep up the great work. I will sure try to make hot sauce with different kinds, mainly habenero, red and yellow, and maybe Bhut Jokola.. Once they're ready to harvest

You're my favorite "Pepper Go To" guy! Always have a great yield and I've learned a lot from you man !! Please keep making videos!

@KhangStarr

7 жыл бұрын

Thank you!

I followed your recipe with scorpion peppers and habanero peppers. The result was an intensely hot sauce with a tart punch and a subtle apple cider aftertaste. The sour and fruity flavors counterbalance the blazing heat of the peppers. Left at room temperature, the flavor of the sauce improves over time. It never goes bad.

Such a simple informative video. Great info and very educational. Thank you! I will be trying my lack with hot sauce this year. I’ll make a red jalapeño one and a Carolina reaper as soon as they are ready to harvest.

I just harvested some Ghost Peppers and I'm going to make this with some of my red bell peppers and a few habaneros. I've watched quite a few videos of people fermenting them in a brine, but then their sauce is super runny and watery looking. I'm looking for the consistency of your final product! Looks fantastic. Thanks for sharing!

I wore gloves when watching this.

@cjfishtales2238

5 жыл бұрын

That's funny

@lotlotdg4300

4 жыл бұрын

Lol!

@alexg.3213

4 жыл бұрын

Made me lol around 😂 😂 😂

@mayalopez6076

4 жыл бұрын

😜😂

@handmadehearts

3 жыл бұрын

🔥lol🔥

Congrats on 200 uploads, Looking forward to making some sauce of my own. I'm growing red sweet peppers, carolina reaper, ring of fire, ghost, numex twilight, hungarian hot wax, and serrano.

@tylerbruursema3789

6 жыл бұрын

Eoghan Hennessy you should give me some sauce?

Thanks a lot for this video! You're always an inspiration, brother.

Just came across this video as I was looking for a way to use up my peppers I grew this year. Excellent video great instruction thank you :-)

Just before planting my jalapeños in the beginning of the season, “after watching your tutorials”, I was already getting ahead of myself on making sauce etc once they’re ready. I saved this video. Now I’ve harvested tons of jalapeños and tobbascos and I’m ready to make my hot sauce and pickled jalapeños. In a quick note, plant 2 if each as they really produce a LOT. I’m still giving away tons hence me coming back to this video so I can try and use most of it or else I have to throw it away, which would be sad

@bschmitty77

4 жыл бұрын

Oh man, I have 80 pepper plants going right now... 8 jalapeno 8 chocolate jalapeno 8 habanero 8 chocolate habanero 6 scotch bonnets a handful of brazillian star, 5 ghost peppers a few morgua scorpions and the rest anaheim/pablano. My goal this year is to make a variety of hot sauces ranging from just jalapeno hot (mild) to pucker your butthole cant taste anything after hot.

Thank you so much. Long time fan. Was wondering what to do with all the peppers you taught me to grow. What is shelf life? Do you have to refrigerate?

@jodasaatte80

4 жыл бұрын

I have used this method and easily over a year stored cold.

I enjoyed your video very much and it gave detailed instruction on the preparation of the sauce. It should be very helpful when I begin this season making my first hot sauce. Thank you again.

Ty so much for having these vids! Inspiring!

Thanks, for sharing love the passion. Please note when bottling always place bottles and caps in stovetop pot to sterilize jars very important step.

Thumbs up for the garlic!!!

@milegrozni9713

4 жыл бұрын

Nice photo's

I really like this recipe, it’s a simple starting point to use up my peppers to make a Sriracha type sauce that is delicious. A person could always ferment it longer or add other flavors I have done this twice and it turned out great - it is very hot! I mixed it with ketchup to make a spicy version. Thank you so much for showing us how!

this is my GO TO method/recipe! I have made this many times, Khang, you are the Khing!

I'm harvesting my own produce this year and can't wait to make some sauce. Your instructions are clear and nicely demonstrated and I love the taste test at the end. Thanks so much for sharing!

By the way, you need to boil the sauce after you bottle it. It stops fermentation and makes it last much longer, with a much lower chance of getting botulism.

@Phuong_Nguyen_

Жыл бұрын

Can you freeze the sauce?

@zachstoner5347

Жыл бұрын

You 100% do not need to boil the sauce after fermentation. After the sugars are all eaten up the fermentation will have nothing left to eat. Fermentation and reaching a safe ph makes the sauce shelf stable.

@megaladog6517

Жыл бұрын

@@zachstoner5347 True, but there are plenty of sugars left following a 5 day fermentation. Especially with the additional 1 Tbsp of granulated sugar.

@Pin0Colada

11 ай бұрын

If you even get a fermentation using iodized salt. Needs to be sea salt or kosher salt. Best case scenario you get a ferment but it taste bad from the iodine in the salt.

@Psyminds

2 ай бұрын

No you dont "NEED" to. Clearly not. Maybe a helpful tip but need? nah mate.

Excellent video! Thanks for sharing your recipe and techniques. I bet the sauce is delicious!

I have the same Neutra bullet so I will be trying this! Thanks for yet another awesome video!!

With mine I use Ghost, Habenero, Chili, Jalapino, Cherry, and Reapers, and sometimes I add Scorpions, I also add Onion and Garlic for extra flavor along with fresh Ginger root, I guess the sugar is to try and mellow it a bit or is it to assist in fermentation? I add carrot for the natural sugars and more flavor and use white vinegar and some Olive oil and ground Salt and ground black Pepper, I use my Magic Bullet to grind it all, basically the same as the nutribullet and of course let it sit to cure, I usually give it a week to 10 days before packaging ... I like the idea of bell pepper, I might try that in my next batch

@saryarohit2925

4 жыл бұрын

Try some culantro or shadow beni as we call it here in the Caribbean.

@trincao1245

4 жыл бұрын

Make a video dude i wanna see you sauces sounds pretty good

@Sazas_Allerlei

4 жыл бұрын

Could you make a more specific description? Sounds terrific!

@johnquest1044

4 жыл бұрын

Hi I have to same peppers growing, was it way too hot? How many of each do you use? Thanks! John

Just watching made my mouth water and my cheek bones sweat :-)

@allenbyrdsr.2031

6 жыл бұрын

Thomas McCormick uiii

Thank you, planning on doing this. Your method seems simple to follow. Thanks again

Nice job. well done.I never thought of fermenting the mix, makes sense to break down the plant for even consistency.

I used this recipe last year and added some Mangos, peaches and a little pineapples to a few of the bottles for extra flavor. Stuff is good as hell. Doesn't last long when I take it into work.

@gabrieltanase9482

2 жыл бұрын

How many mangos and peaches?

@funk0rz

Жыл бұрын

@@gabrieltanase9482 its up to you

Khang, that has to be some HOT sauce lol. Awesome vid. Great content. New sub here. 🔥🔥🔥🔥🔥

Thanks for sharing the process, good stuff.

I dry all my peppers in a dehydrator and then make powder with a coffee grinder. Then I have the powder for dry rubs, or to infuse into hot sauce.

My veggie fermentation class said to use natural salt, non bleached, non iodized salt .

@reginaldbutcha4844

4 жыл бұрын

I think I'll give that a shot

@Murlockingqc

2 жыл бұрын

more natural yeasts

I thank you for sharing your process of making hot sauce, I grow quite a few hot peppers and now you've given me something to look forward to doing with the harvest, thank you.

I'm growing Reapers and scorpions, first time ever growing hot peppers and they're doing great.. so excited.. they're just starting to ripen.. greetings from Toronto 🇨🇦

I think this is a video subliminally showing off change knife sharpening ability

Great tip with the squeeze bottle! Sauce looks great, gonna have to try this once I get some peppers of these plants! So would this work to turn my powdered peppers into a hot sauce or does it require fresh ones?

@KhangStarr

8 жыл бұрын

It's best to use fresh peppers.

Your sauce making method is great and your sauce looks awesome 👏

Loved this! I have a garden this year and half of it is chili's from all over the world. So thank you!

Awesome recipe! I made a sauce using reapers, douglahs, orange habaneros, hungarian wax, pusa jwalas, and rocotos with this recipe and it was delicious. Not vinegary at all.

@valentinog.8752

3 жыл бұрын

How long can you keep it in the fridge like that ?

@kurtpiron838

3 жыл бұрын

Lasted over 6 months

Ever think of doing a "cooking with peppers" segment!?

Hey khang , i love your videos , and i wanted to ask you about the sauce , how long time can you keep it when doing that recipe ? Thanks ! Can't wait to see the 2019 pepper gardening season ;)

This looks awesome! Can’t wait to try at home

Very similar to the way we do it in Trinidad & Tobago.....Nice job

@wazzobazzo

6 жыл бұрын

Since you seem knowledgeable...how do you store this and for how long does it keep? Itneeds to be stored in the fridge? I have grown chili for the first time this year so a bit early but next year will be growing chinense and trying this (bought a mixer just to do it).

@TriniMonstera

5 жыл бұрын

wazzobazzo Caribbean pot hot pepper sauce. This recipe is easier to make and gives you a lot of info on storing it too.

@saryarohit2925

4 жыл бұрын

@@wazzobazzo Hope that your pepper sauce came out great. I am from Trinidad too so lemme see if I can answer your question. Sometimes when we make pepper sauce, we leave it out in the sun - this increases the heat level. You don't have to do this. The vinegar makes pepper sauce last long but I store my pepper sauce in the fridge to enhance its shelf life.

@saryarohit2925

4 жыл бұрын

@@TriniMonstera yes, Chris is a master!

@williamminyard5517

4 жыл бұрын

How do y'all do it? I'm from Texas.... I've never fermented my mash before. Sounds delicious ..😊

Ok let me just add my 2 cents here for those that indulge, I grew up making hot sauce, and learned from my dad who put this stuff on anything and everything he would eat. What I learned was Flavor over heat, and how to add heat , or add flavor, and I didn’t see it here. I use only Scotch bonnets and Habenores , either combined or separately. Each has a difference , and an apreation ~~!!

@mitchellsteindler

2 жыл бұрын

Every ingredient in this provides flavor...it's up to you to balance them how you want.

The sauce looks great! I'm going to make some now.

I learned something from a very straight forward video of yours. Thanks for sharing.

That sauce looks awesome , I'm making my own today with my newly acquired Carolina Reapers! Great video .

@zankeikizannanji9545

7 жыл бұрын

How did it go? I'm currently growing some Carolina Reapers. These are actually the first plants I'm growing and they are about 10cm long right now.

@Sh0n0

4 жыл бұрын

Zan'Keiki Zannanji my willy is 10cm long

@antonioescada919

3 жыл бұрын

@@Sh0n0 poor dude

@Sh0n0

3 жыл бұрын

@@antonioescada919 but 20 cm thick

I'm a huge foodie and a even bigger pepper head. This was the perfect video for me. Thanks, Khang.

i just love it. I definitely try your method. Thanks

+Kang Starr, what a great video. I have always loved peppers. I joined your channel last year and you inspired me to grow some peppers (straight from seeds). Now, I have a bunch of peppers and I have been looking for different ways to use them. I am experimenting with salsas and sauces. I will be trying your recipe this weekend. Thank you!

I've seen others ferment the peppers in brine using a temp controlled chamber before blending them up. They also had said that 2 weeks was the minimum for fermenting. I'm wondering what the difference is in the result.

@waynehoffman456

2 жыл бұрын

I did a batch of green sauce recently and let it ferment for 2 weeks. The smell was amazing, earthy umami and sweet spice. ACV tends to make a nice sweet forward note on the sauce. Good luck!

I have a "Cajun Belle" pepper plant.. I highly recommend trying one of these very high yielding plants as a filler pepper. the plant will spit out peppers like crazy and are WAY hotter than a Jalapeño. and they maintain the Belle pepper taste.

@julianl.7461

8 жыл бұрын

sounds great.. This could become my new favorite for the growing season 2017 :D

@jmh47slc

8 жыл бұрын

+Peter Mayer bonnieplants.com/product/cajun-belle-pepper/ read the reviews... it is hotter than they list it on the scolville scale. They really do have very good flavor.

@Naruto-yu3jr

4 жыл бұрын

JHaleSLC fffff

@Naruto-yu3jr

4 жыл бұрын

JHaleSLC dklo

This is my go-to recipie. Brilliant

Very nice video!!! How do you clean blender from the spicyness?

My eyes watered every time you opened the blender, lol. I have a Carolina Reaper planted, and was wondering what I could do with the peppers, so thanks for the tip.

@officerfoxtrot3633

3 жыл бұрын

I just ordered a bunch of seeds for myself. Did you get any peppers yet? And I’ll be making some hot sauce with this method for friends. I think I’ll nickname it “Hell’s Fire” Hot sauce. Lol. See what they think

@Mike_Curtis

3 жыл бұрын

@@officerfoxtrot3633 yeah, I ended up harvesting about 40 peppers in September and October

@officerfoxtrot3633

3 жыл бұрын

@@Mike_Curtis how many plants? Just one? I’m trying to find out roughly how many peppers I’ll end up with. I ordered 20 seeds, figure maybe 5-6 will make it tops since I don’t have a green thumb. I’ll probably keep 2-3 and give any others away after the plants grow large enough. They’ll be staying indoors.

@Mike_Curtis

3 жыл бұрын

@@officerfoxtrot3633 yeah, those were from one plant, but I started late in the season. I imagine if you germinate your seeds and get them in the ground when you're supposed to, you'll have better yields. I just grew mine for novelty, so I could eat one and get others to try them. I like hot things, but Carolina Reapers are just too damn hot for me.

Did you remove the stems and seeds? Were they dried or still juicy? Thanks

@ultraboosted

4 жыл бұрын

Most likely dried

Awesome video! I really like this fermentation approach and the bullet. Gotta question regarding dried peppers. Would you soak them or add the cider to it

thanks for the video. was trying to figure out what to do with my hot peppers for this season!

I wish I had a knife that sharp

@Phosphorist

6 жыл бұрын

Think that's a Global.

@FSCB2013

6 жыл бұрын

Nah it is an Oneida. But any quality knife will do the same thing, Japanese or German.

@kelvartis

6 жыл бұрын

There's a little company in Ashland Oregon that makes a great sharpener.

@jb3141

5 жыл бұрын

buy some diamond stones(DMC), spent a good amount of money on them!(>100$), watch a tutorial and start sharpening

@tophat7798

5 жыл бұрын

Calphalon

Great channel love your work. Also don't touch your eyes while playing with peppers not fun

Thanks for the clear advice!

Hi Khang! Love the channel man! I wanted to know at what point do I cook the sauce if it is too watery? Before or after vinegar? Before or after blending? Thanks

dang, sharp knife fam.

"The heat is overwhelming..." The most underrated statement in this vid...

Hola Mr. Khang Starr! Just finished my first ever hot sauce using this as my guid :) I usually use my peppers for regular Mexican style of salsa so I wanted something different. It came out delicious! I think I'm only going to change the amount of garlic I added but wow, I love it :) I made it out of my Scotch Brains and yellow and orange bell peppers (I used two because they were small) and my hot sauce is a beautiful yellow color!!! I had one question though, can I leave this out or should I refrigerate the bottle? Thanks again for this video and for all your great videos my friend!!!

Thank you for including a list of these peppers

I need 1 of those giveaway bottles.

2:33. "Make sure to always wear gloves.' Ha, yeah sure, only if your one of those crazy adrenaline junkies. I think what you meant to say here was "Make sure to always wear your Hazmat suit."

Thanks for the awesome tutorial!

Awesome 👏🏽! I’m trying this out right now 🙏🏽💜

"I want to become a Khang-Starr!"

can't wait to make some hot sauce... that looks good 🌶🌶🌶

Thanks for sharing! I can't wait to make my own. The consistency of your sauce is perfect! Do you ever make variations using different spices?

@KhangStarr

7 жыл бұрын

Yes, I sometimes add fruits like mangoes or pineapples.

Looking good! Will definitely try that one!

Hi I found your site this past fall. You were teaching on hydroponics. I've been hooked on your sites very since. Today I finally subscribe.

@allenbyrdsr.2031

6 жыл бұрын

Loiuse Atchison iii

Does anyone know what the difference is between fermenting them ground up first and with less to no brine (like he did) vs just the whole peppers cut in half and gutted but submerged all together in a saltwater brine? I'd imagine this has more of a kick and less of a sweet soy flavor than the other method. Yes, I know his peppers were extra hot but still. Also I feel like saran wrap isn't the best for true fermentation - I've seen mason jars in most other recipes and they get "burped" of CO2 twice a day over the fermentation period, anyone have any thoughts on the usefulness of saran wrap instead? Hope this wasn't too all over the place. Best, G

@randygalati

3 жыл бұрын

This is a very good question I'm curious myself, I just this same recipe so I'm curious how it will turn out, although I'm using missionary jars with a burp valve and it is burping each day.

Thanks. This is exactly what I was looking for.

Awesome video, can't wait to try this

I love this video and how informative it is along with your other videos. Just wonderful. However, your suggestion of 5-7 days of fermentation is not a concrete suggestion, as any type of fermentation is very much tailored to a persons style of starting the fermentation and the personal preference of how a person likes the taste of their fermented peppers. From my experience of fermenting peppers I'd say anything less than 3 weeks total is horrible. Yet, that is my opinion. There are plenty of people who would agree with you / Agree with me, or find both of us batshit crazy. That is fine. I just wanted to point out that setting lines in the sand as far as amounts is a slippery slope. Just be careful. Once again.. keep up the good work. I subbed to you and it is well worth it for the vast knowledge you have of peppers in general.

@8ftbed

5 жыл бұрын

Take Tabasco sauce for instance. They grind up peppers and salt, then ferment in wooden casks for THREE years. :) I think I'm going to try a short version of that. Just grind peppers and salt. Jar and ferment for... awhile. Then add vinegar, grind some more and maybe run through cheesecloth to sieve out most everything but juice.

don't mean to be crude, but this video hurts my a$$hole just watching it. awesome and informative channel sir. I hope to someday have peppers like you do.

@KhangStarr

8 жыл бұрын

LOL!!! Gave me a really good laugh...thank you.

@jmh47slc

8 жыл бұрын

+Khang Starr I'm just hoping for some Habanero peppers this year, it's been way hot here and my flowers keep dropping off. I have a Ghost pepper plant that is doing better than anything else, go figure. seriously though, thanks for the very informative videos. absolute pleasure seeing your success.

I got Catalina reapers and Trinidad's this year and it's my first time ever using superhots so I'm excited to try your recipe

This is by far my favorite method for fermenting chilies!!! It's easy, straightforward and I'll leave mine at around 75- 80 degrees for 2 weeks. Then heat it up to stop ferment/kill any harmful bacteria. Add salt, vinegar, onion,carrot,cilantro,more garlic, etc!!! This stuff is awesome!!! You rock Starr!!! 😊

Very nice video and I start to sweat without eating this just from watching the vid. this was the first video ever I saw your face. Keep on!!! Greetings from Germany.

Could someone tell me the shelf life of this recipe? Thanks!

@kevins3469

5 жыл бұрын

835 years approximately give or take 5 years

@mr.e0311

4 жыл бұрын

Dont listen to Kevin.. Dude is obviously a troll. 700 years is the actual shelf life. 835.. Get real!

this the first time ive seen you lol i always thought you were a white guy keep up the good vids man

@KhangStarr

8 жыл бұрын

hahah thanks!

@heavensk.c1131

5 жыл бұрын

Im gay.

@chickennuggets4480

3 жыл бұрын

@@heavensk.c1131 okay

I've watched this video like 5 times. Great information!

I make hotsauce all the time and I honestly didn't know you could ferment without a fermentation jar filled with salt water. Ya learn something new everyday. This actually helps a lot because I often lose peppers to mold.