@Th3Cr33pSh0w That's a great question! The thing is I have never had the sauce long enough to tell! A couple of months in the fridge has been the standard when I make a big pot of the stuff. It's never gone bad but then again it gets used up fast. In the interest of science I will withhold a batch next time to see how long it goes. If you keep the bottle clean between fillings it should not be a problem. It is essentially a pickle... thus preserved.
@emmfc thanks for the quick response. I was guessing at that to , I just was not sure. It is the first time I have made my own hot sauce. You weren't kidding about how noxious the fumes can be. I had the windows open, but accidentally took a huge whiff of it and wound of with an instant head ache.
@emmfc thanks for the quick response. I was guessing at that to , I just was not sure. It is the first time I have made my own hot sauce. You weren't kidding about how noxious the fumes can be. I had the windows open, but accidentally took a huge whiff of it and wound of with an instant head ache.
@micheallover247 Unfortunately waiting is best. The flavors blend and REALLY heat up after 2 weeks. Wait longer if you can for more heat. But it is tempting. I have tested it at a week and it's ok, but not up to the 2 week mark. Life's unfair...
@emmfc Do you have to use Jalapenos when making hotsauce? I was thinking about using wasabi after trying sushi for the first time. It's like dynamite, a tiny piece will bring you to tears, lol.
Hi, Thanks for the simple but great recipe!!! I tried it twice and it is absolutely great! I didn't used jalapenos because there aren't any jalapenos sold here in Bulgaria but I used a mixture of two local sorts of green hot peppers. We also do not have white distilled vinegar in Bulgaria so I used white balsamic vinegar the first time and the sauce turned out with a very pleasant hot-sour-sweet taste. The second time I used apple vinegar and it was also very fresh and tasty.
@robertmyers04 AMEN!!! I once had a most distressing experience along those lines, but further south than my eyes if you get my drift. With the REALLY hot peppers I always use surgical gloves. And STILL wash my hands after. Even a tiny tear can lead to immense harm. Thanks for posting that!!! Much appreciated!
@sliknutzzzz The cooking softens them up and gets out the flavor along with the heat. I have a habanero recipe that does not cook them, but those are small and soft. I like this the way it is. Those round, red hot peppers work beautifullly with this as well, BTW.
@megustamadrid Of all the commercial stuff, Tabasco is still my favorite but it is so expensive that I feel ripped-off unless I find a close-out at the Dollar Store. But this is so easy and so fresh and as hot as you want it to me. I add a scotch bonnet sometimes. I also have a wicked habanero recipe that really clears the sinuses! Have you made your own? Got a recipe or video to share, put it here if you want.
@emmfc There is a book called Hot Sauce Bible by Dave DeWitt. They don't sell it anymore but you can get it used on amazon. Haven't got one myself, but I know a few recipes from it. All of them are fantastic. Most of them are pretty vinigar heavy, which isn't really surprising, but I like to use some lemon juice instead somtimes.
I will post a recipe of my favorite Habanero Sauce if I find the time.
@pandmonium2k7 Give it a try and let us know. I just made some using those round, bright red peppers that look like little tomatoes. It is great, but not quite as hot. Cayenne is the main ingredient in things like FRANK'S hot sauce. They age them, so tehy will always taste different, but it should work just fine.
@Vleesball No, I don't go that route. I just keep it in the refrigerator and make a batch as I need it. I suppose you could slap it into mason® jars...
@whfagley I LOVE making labels. Sometimes I think I do food things just to make the labels. I use old Soy Sauce, Worcestershire Sauce, Hot Sauce bottles. Also, those little glass Clamato bottles are GREAT. They are a perfect size and are glass, which is reusable. Try doing labels in any word processing program. Get firemen images from the web! They look great on hot sauce!
thanks for sharing your recipe emmfc, can you tell what volume is 1/2 pound of jalapenos? i have no way to weigh pepper, about 2 cup maybe? and your finished sauce was that about 3 cup when finished? thanks much!!!!
@daikaiju20 Oh, hell! I have no idea, really. Here in NYC every produce market has a scale available. I will check it out next time I do this. As to the volume I am pretty sure it was less than that. I have only done this once in the last few years owing to a nasty illness that left me lolling around in bed 24/7. Just getting back to the swim of things. So I will post both answers real soon.
@XxTeccaxX It tastes very good. If you stick to jalapenos it tastes like they do. You can thin it out and balance it with more vinegar after the 2 weeks to suit your taste. Naturally it does not taste like Tabasco - they use unique peppers and age them - but it is might close to their costly green hot sauce.
This recipe also adapts well with other peppers tossed in.
Why did you cut them up if you're gonna put them in the blender anyway??? It makes no sense specially if it heats up the place like that. Wow!!! Can't believe you put that in your mouth. I'm getting a good kick at watching you guys make these tutorials. Really people!
@jemoe First of all, the sauce is a bit thicker than it should be just out of the blender. It needs to settle. And most important, in that 2 weeks the heat increases. A lot. It is just not the same earlier.
The texture is thick when it comes out of the blender. After it sits a couple of weeks the air in it settles. Then it is still thick so you can balance it by adding vinegar. I usually add a little. I use old Worcestershire Sauce or Soy Sauce jars. It drips out with a shake. Nowhere near as thick as ketchup, which is also fun to make.
@jleakakos Yes, but the sauce will not have the same flavor as it would if you use a sauce like Frank's or Tobasco. They use a different pepper and are aged more, especially the tobasco...
Thank you soo0 much fir 12$ i just made 3 beer bottles full..i added some elephant garlic and cracked fresh peppercorn to the mix while boiling..i was paying 6$ per small ass bottle of big papi sauce..now i pretty much made the same exact thing for fraction of the price)P so ty for the video and keep on rokkin da hottnezz!!
I like ninjas at the store the man took a bottle of hot sauce and i drank the hot sauce and i said sir this hot sauce is very hot and he smiled at me and put his hand on my knee and said here have some milk and i smiled back at him and drank the milk and then i went home and played some n64 james bond game.
Ahh! Very nice video! I would imagine you could apply this recipe to any type of pepper. Also yes, you were right about the red jalapenos. They were just older. I had some in my garden I didnt pick. and they turned a bright red. (The got a little tougher with their old age)
@emmfc My garden isnt huge, but I do get to raise some onions, tomatoes, banana peppers, bell peppers, Jalapenos, cabbage and redskin potatoes. I enjoy raising my own foods. I also have some chickens that lay eggs for us daily. :) We just need more room. I am definately going to try this recipe of yours. :) Thanks again.
when i make hot sauce (which i will) it will be a mixture of pepporcinis, jalepenos, seranos, cayannes, red habenaros, bhut jokolia, and some store bought spices and hot sauce...... it will be called "Death in a bottle" and the logo will be the grim reaper with his lower half in a bottle.
It works best if you add the habaneros to this recipe rather than substitute. I have a whole different recipe for habaneros over on cheapassfood(DOT)com.
I always use it up within a few weeks, but it gets hotter the longer it sits. I have had similar recipes that kept well for seven months. It doesn't make an awful lot so if you use it fairly regularly it will be fine. I should test it though and get back to you. I will save somme from the next batch and keep an eye on it.
You can use whatever tastes good to you. I would suggest not handling the habaneros without rubber gloves. Then toss the gloves out afterward. Also, you will not need to cook the habaneros with the jalapenos. Just add them before the mix goes into the blender. You can find my really hot belize style habanero recipe at cheapassfood(DOT)kom
This was an amazing and very easy recipe. I do not think I am going to ever buy hot sauce agian. Definetly 5/5. I threw in a lil cumin and chili powder.
Next batch im gonna throw in a few habanero's and try adding garlic, cumin, and red cayanne pepper.
Glad you like it. Habs work well. Remember to wear rubber gloves when dealing with them... I learned that the hard way. I omit the details because it always makes men cringe...
dont know the name. Also, alot of garlic is needed, I use alot in mine. I also use half fresh, half dried sometimes, which gives a different flavor. The green peppers from my plants, if you pick them early, are way hotter than Jalapenos, and make a good green sauce that is better than Tobaso green, that stuff tastes like pure salt! YUCCH!
I have been making my own for years, and his sauce is ok, because I already know what it tastes like without making it. But, you need Xanthan gum, or vegetable gum as a binder, or else you will end up with sludge at the end of the bottles. Plus, boiling peppers, especially Jalapenos, takes much of the heat away. I use half habs, and half the chilis I grow. They are capiscum annums, but we
Thanks for dropping by. This sauce is really a "starter" recipe for the beginner. My hab sauce is more complex, does not boil the peppers and is MURDER!!! after it sits unopened in fridge for a few months. And yes, this simple recipe/method is better than Tabasco Green. Even here I cut down the salt.
I suppose the salt can come out. I use less than the original recipe anyway. It keeps very well refrigerated, which it should be. It does taste better after sitting for a bit.
Appreciate the video help man. I just made my first buffalo wings from scratch last night and it was so good that I wanted to learn to make the hot sauce as well. Will definitely give this a shot thanks again :)
It was a spur of the moment thing I did, this video. After all, I did have to wear something. I am sure you can imagine the dangers of cooking without wearing anything at all...
At some point, I'll post a video of people eating my hot sauce (the top two ingredients of which are naga jolokia chiles and 100% pharmaceutical grade capsaicin). It probably has a flavor, but you wouldn't be able to tell after you've cauterized your taste buds.
I've only ever made one Hot sauce and i used a combination of Scotch Bonnets and Birds Eye. I used way too many ingredients i think but i ended up with a pretty good and interesting sauce, i used a lot of lime juice and cider vinegar and i've kept bottles in the fridge and they never went off, i've got one left and its been in there since the end of summer.
I fried the onion, red pepper, and carrot (all of which were very finely diced) in oil for a few mins over a medium heat, then added the garlic, ginger and chilies, fried for a few minutes more then added the liquids and boiled it all down then blended it.
thanks for the video! I am putting together a kit for my boyfriend for christmas 2007 and I thought this was extremely helpful. Also, that's adorable that you did everything in your robe! HAHA! Best wishes- E.
Cool...I wonder if it needs to stay refrigerated past the 2 week soak in...It would be nice to give a bottle or two away at the holidays, but it would be tough if it needs to be refrigerated constantly.
It might be able to handle some time off ice since it is so vinegary. I have some pineapple chutney I made several years ago and that has never been on ice, so maybe it can be done. Any food scientists out there?
Good question! I use this delicious sauce so often that I have never had a bottle either go bad or lose flavor. The place where I found the original recipe says, "The sauce keeps indefinitely in the refrigerator. " Maybe I'll let some sit in the back of the fridge for a year and report back. But I have had it sit for a couple of months between batches.
I don´t know why you let it sit in the fridge for two weeks - I never found this to be necessary. Red jalapeños make a great sauce as well. If you don´t want the sauce as ¨hot¨, just remove the seeds. Other ingredients that add good flavor are garlic (add it at the beginning before heating everything up) and liquid smoke, which gives it a chipotle flavor. Dried fruit is good to add as well, and gives it a bit of a Caribbean feel.
I did experiment with the waiting time. When I tried the sauce without letting it sit it had an overpoweringly vinegar taste. This evened out after a week and got better a few days later, so a full 2 weeks may not be needed. It is really a matter of taste. I agree about the garlic. It makes a wonderful flavor in there. I'll try the dried fruit. Any suggestions for what kind of fruit?
My friend uses raisins and it comes out well, but I used dried pears and it came out great! It probably depends upon what style you are looking for - I can also see how dried pineapple might be good for a more tropical style sauce. Saludos, BZ.
haha that was so funny when he said the open window was the most important ingredient due to the risk of it smelling a like a WW1 bunker getting hit with mustard gas.
nice blender, was it george washingtons?
hillhead11 2 weeks ago
@hillhead11 It's a Timex-Sinclair...
emmfc 2 weeks ago
Comment removed
Th3Cr33pSh0w 3 weeks ago
How long dose it keep? I made it 2 and half weeks ago. Really simple, but very tasty hot sauce recipe.
Th3Cr33pSh0w 3 weeks ago
@Th3Cr33pSh0w That's a great question! The thing is I have never had the sauce long enough to tell! A couple of months in the fridge has been the standard when I make a big pot of the stuff. It's never gone bad but then again it gets used up fast. In the interest of science I will withhold a batch next time to see how long it goes. If you keep the bottle clean between fillings it should not be a problem. It is essentially a pickle... thus preserved.
emmfc 3 weeks ago
@emmfc thanks for the quick response. I was guessing at that to , I just was not sure. It is the first time I have made my own hot sauce. You weren't kidding about how noxious the fumes can be. I had the windows open, but accidentally took a huge whiff of it and wound of with an instant head ache.
Th3Cr33pSh0w 3 weeks ago
This has been flagged as spam show
@emmfc thanks for the quick response. I was guessing at that to , I just was not sure. It is the first time I have made my own hot sauce. You weren't kidding about how noxious the fumes can be. I had the windows open, but accidentally took a huge whiff of it and wound of with an instant head ache.
Th3Cr33pSh0w 3 weeks ago
Mmmmmm, mustard gas...
Dice562 1 month ago
Boy Canada00girl..All your post's are negative.
scmclark 1 month ago
the thing about red jalapenos is this they are the ripe ones the green ones are unripe
stevep119 1 month ago
@stevep119 Thanks for the info! Are the reds hotter? If so, much hotter? Or just a bit?
emmfc 1 month ago
How old is that blender?
colbrew 3 months ago
@colbrew I am pretty sure it goes back to the 60s. I checked once but no longer remember exactly. I'll look into it.
emmfc 3 months ago
@emmfc that's a sweet blender, I have one from the 70s but we broke the glass for it!!!
tomdelongedreamer 1 month ago
@tomdelongedreamer That has to hurt! Bet you can get a replacement on ebay...
emmfc 1 month ago
good video but we didn't "need" to watch the blender that long - we get the picture!!
canada00girl 3 months ago
@canada00girl Cinema Verite... what can I tell you?
emmfc 3 months ago
thank you so much ive looked at so many video's and this was the best ever!
johnholla1 4 months ago
@johnholla1 Well, that's might kind of you to say. Big Grin!
emmfc 4 months ago
good video man! thanks
TheOneLordApraxia 5 months ago
@TheOneLordApraxia Thanks!!!
emmfc 4 months ago
the dude abides!
greyswans 5 months ago
@greyswans Aw, shucks...
emmfc 4 months ago
the robe is f*in awesome!!!
xahx 5 months ago
@xahx Read below...
emmfc 5 months ago
do u have to wait two weeks?? cuz i just wanna drink it rite outta the blender
micheallover247 6 months ago
@micheallover247 Unfortunately waiting is best. The flavors blend and REALLY heat up after 2 weeks. Wait longer if you can for more heat. But it is tempting. I have tested it at a week and it's ok, but not up to the 2 week mark. Life's unfair...
emmfc 6 months ago
@emmfc Do you have to use Jalapenos when making hotsauce? I was thinking about using wasabi after trying sushi for the first time. It's like dynamite, a tiny piece will bring you to tears, lol.
RioElAmantesprofile 5 months ago
Red jalapenos are fully ripened. They're going to be sweeter-- just like a red bell pepper is compared to a green one.
I'm guessing habaneros ripen faster or something because you never see a green one. They tend to be yellow, orange, red, or somewhere in-between.
ocelotxp 6 months ago
@ocelotxp Thanks for sharing your knowledge and expertise! Much appreciated.
emmfc 6 months ago
Hi, Thanks for the simple but great recipe!!! I tried it twice and it is absolutely great! I didn't used jalapenos because there aren't any jalapenos sold here in Bulgaria but I used a mixture of two local sorts of green hot peppers. We also do not have white distilled vinegar in Bulgaria so I used white balsamic vinegar the first time and the sauce turned out with a very pleasant hot-sour-sweet taste. The second time I used apple vinegar and it was also very fresh and tasty.
Thank you again!
scaraneca 7 months ago
@scaraneca Glad you like this. It is one of my favorite recipes too. I use it all the time.
emmfc 7 months ago
Don't forget to wash your hands and do not touch your eyes or any other body parts
robertmyers04 7 months ago
@robertmyers04 AMEN!!! I once had a most distressing experience along those lines, but further south than my eyes if you get my drift. With the REALLY hot peppers I always use surgical gloves. And STILL wash my hands after. Even a tiny tear can lead to immense harm. Thanks for posting that!!! Much appreciated!
emmfc 7 months ago
Jeez, that robe gets more attention than the sauce does... I explain it waaaaay down below in the comments. :-)
emmfc 8 months ago
Nice robe. haaa!
sliknutzzzz 8 months ago
How to make hot sauce with George Clooney.
xgilxx 9 months ago
1:10 hahaha
sliknutzzzz 9 months ago
@sliknutzzzz The cooking softens them up and gets out the flavor along with the heat. I have a habanero recipe that does not cook them, but those are small and soft. I like this the way it is. Those round, red hot peppers work beautifullly with this as well, BTW.
emmfc 8 months ago
What happens if you don't boil the jalapenos? Why do they have to be cooked?
soundbeans 9 months ago
made this with a bunch of bhut jolokias
44SIMMY 10 months ago
@44SIMMY Cool! How'd it turn out?
emmfc 10 months ago
@emmfc unbelievably hot. was choking on the fumes while it was cooking lol
44SIMMY 10 months ago
Semi real men makes it with habanero and real men with naga jolokia
Folley1983 10 months ago
@Folley1983 How can anyone but an idiot make jalapeno sauce with habaneros? One makes habanero sauce with habaneros, dolt.
emmfc 10 months ago
That just made my life easier! I'm planning to start a hot-sauce business, and I'm dying to experiment, and now I know how! Many thanks!
Bouncer9000 11 months ago
@Bouncer9000 It is a nice, basic recipe that can be enhanced in many ways. We'll discuss my commission later ;-)
emmfc 11 months ago
ok im gonna make this tomorrow
pandmonium2k7 11 months ago
@pandmonium2k7 Great! Let me know how it goes. And it realy does taste hotter and better if you let it sit in the refrigerator before straining it...
emmfc 11 months ago
I was just about to make this until i heard two weeks ohh noooo
I want it now lol
pandmonium2k7 11 months ago
Nice oldschool recipe. Some people really still buy tabasco...
megustamadrid 11 months ago
@megustamadrid Of all the commercial stuff, Tabasco is still my favorite but it is so expensive that I feel ripped-off unless I find a close-out at the Dollar Store. But this is so easy and so fresh and as hot as you want it to me. I add a scotch bonnet sometimes. I also have a wicked habanero recipe that really clears the sinuses! Have you made your own? Got a recipe or video to share, put it here if you want.
Peace!
emmfc 11 months ago
@emmfc There is a book called Hot Sauce Bible by Dave DeWitt. They don't sell it anymore but you can get it used on amazon. Haven't got one myself, but I know a few recipes from it. All of them are fantastic. Most of them are pretty vinigar heavy, which isn't really surprising, but I like to use some lemon juice instead somtimes.
I will post a recipe of my favorite Habanero Sauce if I find the time.
megustamadrid 10 months ago
Looks good, you think cayenne peppers would work like that?
pandmonium2k7 11 months ago
@pandmonium2k7 Give it a try and let us know. I just made some using those round, bright red peppers that look like little tomatoes. It is great, but not quite as hot. Cayenne is the main ingredient in things like FRANK'S hot sauce. They age them, so tehy will always taste different, but it should work just fine.
emmfc 11 months ago
That's one cool old school blender
cheechwizzard101 11 months ago
@cheechwizzard101 Yes it sure is. And I have a toaster from 1932 that works perfectly too. Made in America once upon a time...
emmfc 11 months ago 2
@emmfc Wowwww, that's awesome, they don't them like they use to. i'm always replacing my blenders as they make them so fragile now...
cheechwizzard101 11 months ago
epic, making hot sauce in a robe, yer a harsh pimp man!! im for sure using this recipe
MichaelGrabner 1 year ago
@MichaelGrabner LOL! I had no intention of releasing this; just a lighting/camera test. But I liked it and there you have it...
emmfc 1 year ago
cool sweet thanks for the recipe..
Do you Cook the jars with the lid on top for 2 hours after so you can store that shit up for years ?
Vleesball 1 year ago
@Vleesball No, I don't go that route. I just keep it in the refrigerator and make a batch as I need it. I suppose you could slap it into mason® jars...
emmfc 1 year ago
I want to make this for a Xmas gift for about 20 people, any suggestions on bottles/fun labels? thanks for the recipe!!
whfagley 1 year ago
@whfagley I LOVE making labels. Sometimes I think I do food things just to make the labels. I use old Soy Sauce, Worcestershire Sauce, Hot Sauce bottles. Also, those little glass Clamato bottles are GREAT. They are a perfect size and are glass, which is reusable. Try doing labels in any word processing program. Get firemen images from the web! They look great on hot sauce!
emmfc 1 year ago
thanks for sharing your recipe emmfc, can you tell what volume is 1/2 pound of jalapenos? i have no way to weigh pepper, about 2 cup maybe? and your finished sauce was that about 3 cup when finished? thanks much!!!!
daikaiju20 1 year ago
@daikaiju20 Oh, hell! I have no idea, really. Here in NYC every produce market has a scale available. I will check it out next time I do this. As to the volume I am pretty sure it was less than that. I have only done this once in the last few years owing to a nasty illness that left me lolling around in bed 24/7. Just getting back to the swim of things. So I will post both answers real soon.
emmfc 1 year ago
@daikaiju20 IMMA CHEF AND COOKED IN PHOENIX FOR FORTY YEARS
thoostorm4 1 year ago
most importantly, how does it taste Emmfc? I am going to make my own hot sauce, this recipe seems easy and quick. hows the taste?
XxTeccaxX 1 year ago
@XxTeccaxX It tastes very good. If you stick to jalapenos it tastes like they do. You can thin it out and balance it with more vinegar after the 2 weeks to suit your taste. Naturally it does not taste like Tabasco - they use unique peppers and age them - but it is might close to their costly green hot sauce.
This recipe also adapts well with other peppers tossed in.
emmfc 1 year ago
Why did you cut them up if you're gonna put them in the blender anyway??? It makes no sense specially if it heats up the place like that. Wow!!! Can't believe you put that in your mouth. I'm getting a good kick at watching you guys make these tutorials. Really people!
digalan12 1 year ago
@digalan12 Why do you crack an egg if you are going to cook it anyway? Why do you cut an orange in half if you're going to juice it anyway?
Wow!! I am getting a kick out of reading inane comments...
emmfc 1 year ago
why do I have to make it sit in my ref for 2 weeks?
jemoe 1 year ago
@jemoe First of all, the sauce is a bit thicker than it should be just out of the blender. It needs to settle. And most important, in that 2 weeks the heat increases. A lot. It is just not the same earlier.
emmfc 1 year ago
oh and how much water did you put in the pot to boil?
ItalianTank750 1 year ago
@ItalianTank750
No water, that is all vinegar.
The texture is thick when it comes out of the blender. After it sits a couple of weeks the air in it settles. Then it is still thick so you can balance it by adding vinegar. I usually add a little. I use old Worcestershire Sauce or Soy Sauce jars. It drips out with a shake. Nowhere near as thick as ketchup, which is also fun to make.
emmfc 1 year ago
@emmfc ........ What is the texture of the hot sauce?
acid-like?
smooth?
creamy?
ect......
ItalianTank750 1 year ago
nice video but i didn't like that you got the ones that dropped onto the table and put them in the blender. i would have thrown them away
lalu225 1 year ago
love the robe.
sjcalgary 1 year ago
@sjcalgary LOL!!!
emmfc 1 year ago
@sjcalgary I keep things as clean as an operating room...
emmfc 1 year ago
Very cool. I love making Hot Sauce with fresh peppers. You can use Vitamin C to help preserve it too.
TheHotsaucers 1 year ago
@TheHotsaucers Do you add it powdered? How much?
emmfc 1 year ago
@emmfc Yeah powdered will work. Orange zest also if the flavors work with it
TheHotsaucers 1 year ago
@TheHotsaucers wow ur not very smart huh? so what's the use of adding vitamin C if the base of the sauce is VINEGAR.. hmmm
jemoe 1 year ago
the red jalapenos are older and are whats smoked to make chipotles.
johndawson420 1 year ago
@johndawson420 Thanks!! I appreciate your help.
emmfc 1 year ago
Can you use this hot sauce to make buffalo sauce?
jleakakos 1 year ago
@jleakakos Yes, but the sauce will not have the same flavor as it would if you use a sauce like Frank's or Tobasco. They use a different pepper and are aged more, especially the tobasco...
emmfc 1 year ago
Thanks for taking the time to show that, I'll give it ago.
ritchie4 1 year ago
Amazing... great work.
waqasanees 1 year ago
Thank you soo0 much fir 12$ i just made 3 beer bottles full..i added some elephant garlic and cracked fresh peppercorn to the mix while boiling..i was paying 6$ per small ass bottle of big papi sauce..now i pretty much made the same exact thing for fraction of the price)P so ty for the video and keep on rokkin da hottnezz!!
maoaz 1 year ago
Oh yes! I am going start now.
I have a Little Chilly farm in my Yard!
Thank you for this!
Simonefunkydrummer 1 year ago
@Simonefunkydrummer
This recipe sucks. Try mine.
deepinmyass 1 year ago
If I can't find jalapeno, could I use any chili as substitute?
rinpowestar 2 years ago
It should work with any hot fresh pepper. Why not try it and let us all know?
emmfc 2 years ago
@rinpowestar
Yeah, if you want to die. Idiot.
deepinmyass 1 year ago
Good job on making HOt Sauce...check out my YouTube Hot Sauce..it's Delicious!!
pepperjoe12 2 years ago
I will check it out tomorrow (a bit late now)!
Looking forward to it. This is a mild hot sauce - gets hotter after a few months, though. Hope yours is extra hot!
emmfc 2 years ago
I like ninjas at the store the man took a bottle of hot sauce and i drank the hot sauce and i said sir this hot sauce is very hot and he smiled at me and put his hand on my knee and said here have some milk and i smiled back at him and drank the milk and then i went home and played some n64 james bond game.
theseasoniscalling 2 years ago
cool
emmfc 2 years ago
Ahh! Very nice video! I would imagine you could apply this recipe to any type of pepper. Also yes, you were right about the red jalapenos. They were just older. I had some in my garden I didnt pick. and they turned a bright red. (The got a little tougher with their old age)
Stormclouds777 2 years ago
Thanks for your kind words. How envious I am that you have a garden! It is nice that it feeds you.
Blessings,
Rev. Eliot
emmfc 2 years ago
@emmfc My garden isnt huge, but I do get to raise some onions, tomatoes, banana peppers, bell peppers, Jalapenos, cabbage and redskin potatoes. I enjoy raising my own foods. I also have some chickens that lay eggs for us daily. :) We just need more room. I am definately going to try this recipe of yours. :) Thanks again.
Stormclouds777 2 years ago
Wow! To a lifelong city dweller like me that sounds like a FARM! Everything in life is sure relative.
emmfc 2 years ago
when i make hot sauce (which i will) it will be a mixture of pepporcinis, jalepenos, seranos, cayannes, red habenaros, bhut jokolia, and some store bought spices and hot sauce...... it will be called "Death in a bottle" and the logo will be the grim reaper with his lower half in a bottle.
theyoyoboy1999 2 years ago
Great! I am drooling already!
emmfc 2 years ago
thanks man
theyoyoboy1999 2 years ago
This video is very, very exciting
ThatOneDudeWithVids 2 years ago
I think his next video is how to make meth Lol
Ryanpusslover 2 years ago
I was just wondering what to do next...
emmfc 2 years ago
How does it taste on the same day? Without sitting for two weeks?
ajayaruna 2 years ago
It still tastes good, but it gets hotter on those two weeks. I usually can't wait...
emmfc 2 years ago
I'm going to try this with habaneros today. Thanks.
ajayaruna 2 years ago
It works best if you add the habaneros to this recipe rather than substitute. I have a whole different recipe for habaneros over on cheapassfood(DOT)com.
Use rubber gloves!
emmfc 2 years ago
Oh... Well, you caught me in time. I just want a thin hot sauce with all that nice habanero flavor. Anyway, I'll check out the site. Thanks again!
ajayaruna 2 years ago
Update: I made, tasted, and loved the sauce.
I did not use habaneros after all (due to spoilage). Next time!
ajayaruna 2 years ago
Keep me posted... This is way better than buying some sauce. Makes great gifts too.
emmfc 2 years ago
how long will this keep 4???
cheers nice vid btw!
meisahe 2 years ago
I always use it up within a few weeks, but it gets hotter the longer it sits. I have had similar recipes that kept well for seven months. It doesn't make an awful lot so if you use it fairly regularly it will be fine. I should test it though and get back to you. I will save somme from the next batch and keep an eye on it.
Glad you enjoyed this!
emmfc 2 years ago
cheers for the fast response
meisahe 2 years ago
You overdressed, dude.
rovvy 2 years ago
Just woke up and went to it...
emmfc 2 years ago
lets say i wanted to do this with habaneros and jalapeneos what would the amount of salt and vinegar be then??
butterflyrperty 2 years ago
You can use whatever tastes good to you. I would suggest not handling the habaneros without rubber gloves. Then toss the gloves out afterward. Also, you will not need to cook the habaneros with the jalapenos. Just add them before the mix goes into the blender. You can find my really hot belize style habanero recipe at cheapassfood(DOT)kom
emmfc 2 years ago
Let me know how it turns out, okay? Thanks for watching!
emmfc 2 years ago
This was an amazing and very easy recipe. I do not think I am going to ever buy hot sauce agian. Definetly 5/5. I threw in a lil cumin and chili powder.
Next batch im gonna throw in a few habanero's and try adding garlic, cumin, and red cayanne pepper.
Thanks for sharing this, awesome post!!!
xlmmortal 2 years ago
Glad you like it. Habs work well. Remember to wear rubber gloves when dealing with them... I learned that the hard way. I omit the details because it always makes men cringe...
emmfc 2 years ago
BTW: Since I learned how to do this I have not bought hot sauce either/
emmfc 2 years ago
Excellent as I just made this. My variation includes adding 2 cloves of roasted garlic.
jaysdedsai 2 years ago
Too cool! I have to try that!
emmfc 2 years ago
Another great idea is to use pure sea salt-has bolder flavor than regular iodized salt!
jaysdedsai 2 years ago
Thanks this is a lot more simple than other videos
Danman917 2 years ago
i have my own super hot sauce recipe that i almost killed my friend with! but this looks hot too so 5/5
NarutoizCool101 2 years ago
dont know the name. Also, alot of garlic is needed, I use alot in mine. I also use half fresh, half dried sometimes, which gives a different flavor. The green peppers from my plants, if you pick them early, are way hotter than Jalapenos, and make a good green sauce that is better than Tobaso green, that stuff tastes like pure salt! YUCCH!
guitwizzz 2 years ago
I have been making my own for years, and his sauce is ok, because I already know what it tastes like without making it. But, you need Xanthan gum, or vegetable gum as a binder, or else you will end up with sludge at the end of the bottles. Plus, boiling peppers, especially Jalapenos, takes much of the heat away. I use half habs, and half the chilis I grow. They are capiscum annums, but we
guitwizzz 2 years ago
Thanks for dropping by. This sauce is really a "starter" recipe for the beginner. My hab sauce is more complex, does not boil the peppers and is MURDER!!! after it sits unopened in fridge for a few months. And yes, this simple recipe/method is better than Tabasco Green. Even here I cut down the salt.
emmfc 2 years ago
I made some yesterday...with the help of thgis video...thanks.... and I added sugar in mines
cornflakesnwater 2 years ago
Glad you liked it. Sugar is fine in here. Now try more variations... like garlic... mmmmm and let me know.
emmfc 2 years ago
how long will this keep for???
do we relly need the salt???
thx vids good;)
meisahe 3 years ago
I suppose the salt can come out. I use less than the original recipe anyway. It keeps very well refrigerated, which it should be. It does taste better after sitting for a bit.
Thanks for the kind words,
emmfc 3 years ago
Looks good.(seriously i love HOTSAUCE)
JrsSd619 3 years ago
Love the robe!
alambert0008 3 years ago 2
lol! I had just woken up and decided to test out the camera and editing software. Maybe I'll call the Food Network about "The Housebound Chef"!
emmfc 3 years ago
That sauce is crap. Anyone with a palate should avoid it.
maxbrand2000 3 years ago
You will find the exact ingredients (with another type of pepper) in the world famous Tabasco. In matters of taste, there is no right or wrong...
emmfc 3 years ago
Yes... the chilies are fermented...not boiled. The end product is not even close to the same.
What you have there...is thin, salty, sour and boring...no depth.
But you're right, it's a matter of taste. Some of us have it...others do not.
maxbrand2000 3 years ago
The eye of the beholder, baby...
Thanks for the input.
emmfc 3 years ago
Appreciate the video help man. I just made my first buffalo wings from scratch last night and it was so good that I wanted to learn to make the hot sauce as well. Will definitely give this a shot thanks again :)
oOHereticOo 4 years ago
are you making this for breack fast? or do you just hang out in your bath robe all the time?
nomadicpizza 4 years ago
It was a spur of the moment thing I did, this video. After all, I did have to wear something. I am sure you can imagine the dangers of cooking without wearing anything at all...
emmfc 4 years ago
ha ha ha !! keep it up !
or should I say on!! ha ha
nomadicpizza 4 years ago
At some point, I'll post a video of people eating my hot sauce (the top two ingredients of which are naga jolokia chiles and 100% pharmaceutical grade capsaicin). It probably has a flavor, but you wouldn't be able to tell after you've cauterized your taste buds.
Usufructus 4 years ago
I've only ever made one Hot sauce and i used a combination of Scotch Bonnets and Birds Eye. I used way too many ingredients i think but i ended up with a pretty good and interesting sauce, i used a lot of lime juice and cider vinegar and i've kept bottles in the fridge and they never went off, i've got one left and its been in there since the end of summer.
tommythegunn 4 years ago
Sounds like a great sauce! What other ingredients did you use?
emmfc 4 years ago
tommythegunn 4 years ago
That's amazing! Did you simmer the peppers in the liquids or just add them to the cooled ingredients then puree?
emmfc 4 years ago
I fried the onion, red pepper, and carrot (all of which were very finely diced) in oil for a few mins over a medium heat, then added the garlic, ginger and chilies, fried for a few minutes more then added the liquids and boiled it all down then blended it.
It's weird but the sauce got better with age lol.
tommythegunn 4 years ago
Awesome recipe. I used habaneros instead and a little more and whooooo it was downright volcanic. thanks!!
axmatto 4 years ago
I have added scotch bonnet to this recipe but never used them only. You must have made the hottest ever!
emmfc 4 years ago
thanks for the video! I am putting together a kit for my boyfriend for christmas 2007 and I thought this was extremely helpful. Also, that's adorable that you did everything in your robe! HAHA! Best wishes- E.
ashtraycrotch 4 years ago
Not just the robe... listening to the sound of my voice I believe I had a few bloody marys to boot! Thanks for the kind words.
emmfc 4 years ago
Cool...I wonder if it needs to stay refrigerated past the 2 week soak in...It would be nice to give a bottle or two away at the holidays, but it would be tough if it needs to be refrigerated constantly.
btdown 4 years ago
It might be able to handle some time off ice since it is so vinegary. I have some pineapple chutney I made several years ago and that has never been on ice, so maybe it can be done. Any food scientists out there?
emmfc 4 years ago
if you bottle this, how long will it keep in the fridge for?
btdown 4 years ago
Good question! I use this delicious sauce so often that I have never had a bottle either go bad or lose flavor. The place where I found the original recipe says, "The sauce keeps indefinitely in the refrigerator. " Maybe I'll let some sit in the back of the fridge for a year and report back. But I have had it sit for a couple of months between batches.
emmfc 4 years ago
I don´t know why you let it sit in the fridge for two weeks - I never found this to be necessary. Red jalapeños make a great sauce as well. If you don´t want the sauce as ¨hot¨, just remove the seeds. Other ingredients that add good flavor are garlic (add it at the beginning before heating everything up) and liquid smoke, which gives it a chipotle flavor. Dried fruit is good to add as well, and gives it a bit of a Caribbean feel.
benzuckerman 4 years ago
I did experiment with the waiting time. When I tried the sauce without letting it sit it had an overpoweringly vinegar taste. This evened out after a week and got better a few days later, so a full 2 weeks may not be needed. It is really a matter of taste. I agree about the garlic. It makes a wonderful flavor in there. I'll try the dried fruit. Any suggestions for what kind of fruit?
emmfc 4 years ago
My friend uses raisins and it comes out well, but I used dried pears and it came out great! It probably depends upon what style you are looking for - I can also see how dried pineapple might be good for a more tropical style sauce. Saludos, BZ.
benzuckerman 4 years ago
Thanks! Have you seen the recipes at pepperfool(dot)com?
emmfc 4 years ago
haha that was so funny when he said the open window was the most important ingredient due to the risk of it smelling a like a WW1 bunker getting hit with mustard gas.
lestliness 4 years ago
We have some jalepenos growing in the garden, so I can't wait to try this!
wvclaylady 5 years ago