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In this video, we’ll show you how to make your own hot sauce. Instead of sharing a single recipe, our goal is to help your learn how to craft your own, unique hot sauce from scratch!
Learn exactly how we break down the process, choose ingredients, cook them, and bring them together in a tasty homemade hot sauce. We have created several of our own sauces using this technique, and I hope you will too!
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A few recipes & videos:
JalapeƱo Hot Sauce:
Habanero Hot Sauce:
Pineapple Habanero Hot Sauce:
Fermenting Peppers:
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Products (affiliate links):
HIGH-POWERED BLENDER:
https://amzn.to/3EPFzj9
HOT SAUCE BOTTLES:
https://amzn.to/3RsucFr
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Timestamps:
0:00 Intro
0:56 Tips for sauce making
2:12 3 Main components of sauce making
7:06 Making a new hot sauce!
9:22 Cooking the peppers
10:22 Toasting and measuring the spices
12:16 Liquid ingredients
13:40 Blending and tasting the sauce
16:09 Other hot sauces we have made
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Thanks for watching Pepper Geek!
#hotsauce #spicy #recipe
23 Comments
Tamarind .. and touch of Thai fish sauce !?
Coming from a Mexican perspective ācraftingā was a surprising word to see as itās something that is part of everyday life. However the best part of this tutorial is showing the purposes of the different components. Most Mexicans only use a couple different recipes. These are very different but making what tastes good to you is all that matters, especially when you are using the ingredients you grew yourself. I usually can a few jars at a time for my husband. My favorite is much more mild than his.
Tomatoes of some type
Peppers of your choice
Onion
Garlic
Cilantro
Vinegar
Bullion Powder
This was a very helpful video I can not wait to try out the different techniques once my peppers finish growing considering I am going to be planting my own peppers in order to make hot sauce that Iām gifting to my two best friends
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and I leave out the garlic as it upsets me – awesome, nice one
I make Puerto Rican pique hot sauce itās super simple and doesnāt require any effort or just let sit because our ancestors didnāt have refrigeration
Chilli peppers
Vinagre
Peppercorn
Garlic
Cilantro
Lime juice
A sterilized glass jar.
My hot sauce has 2 ingredients: White vinegar and fresh, ripe chili peppers. That's it – I don't even salt it. What's the secret? The peppers themselves should be outstanding in flavor.
I'm really surprised this wasn't cooked at all! I mean, you cooked the vegetables, but either simmering all ingredients together before blending or simmering the sauce after blending – really surprised at skipping that step. I'm sure "flavors marry" with this technique but it would happen in a different way with the heat of cooking all ingredients together.
Some that I have tried: (all have onion and spices)
šøKiwi – Green Cayenne
With corriander (fresh), green bell pepper, lime
(3.5/5 it's hard to taste the kiwi, but the visual and overall taste is nice!)
šøPeach, Hibiscus – Barra do Riberio
with cardamom, lemon
(5/5!! So nice! Hibiscus is only for a short time and just to give it colour)
šø Passion Fruit, Orange – Habanero
With yellow bell peppers, honey, lemon and peel of grapefruit
(4.5/5 a stronger passion fruit flavour would be nice)
šø Roasted cayenne and red pepper
With roasted onion and garlic, garam masala
(4.5/5 it got a bit too spicy. Otherwise amazing and fits several different cuisines)
And don't get scared if the warm sauce tastes very salty! It needs to cool down and sit a few hours before all tastes are "settled".
I once nearly threw a whole days work down thw drain because it was so salty. Luckily I didn't because they turned out amazing!
You can make some excellent sauces by combining many tasty things together (btw, props for the tip for following regional cuisines). But in my opinion, nothing beats simplicity, and the flavor of a pepper shines with simple recipes. After experimenting with tens of recipes and probably hundreds of ingredients, I've narrowed down my base ingredient list to:
1. peppers
2. vinegar
3. salt
4. brown sugar
5. garlic and/or one type of fruit
I go with garlic when I want to try the flavor of a new pepper, and usually stay away from spices (I may use a bit of cumin if I want a mexican-style flavor).
I've always wanted to make my own sauces and omg this put into perspective for me that literally anyone could do this and just have fun with it. I just got to get some jars or bottles a better blender and some ingredients and I'm on my way to finally doing something I've wanted to do since I've found my love for hot sauce.
It's too bad you guys don't have a paperback book I don't buy ebooks Electronics go out your book is finished
Can i use dried peppers for my hot sauce? Can I just boil them to rehydrate, or do I need to get fresh peppers
Sugar is a wet ingredient =p
I grow Hungarian wax peppers, or hot banana peppers as they're usually sold in the stores. Great flavor, and plenty of heat for most people. I like to add ghost pepper to mine for personal use, but wax peppers are better for sauce than you'd think.
By the way you speak I can say for certain you know you what you are talking aboutš.. Thanks for the best hot sauce video ever
Does that example sauce need refrigeration or can u do something to it for shelf stability
This is helping me put together a recipe for a pineapple sweet heat sauce with my pepper harvest this year.
Seems like my peppers,jalapeno, Serrano are not hot!
What can I add to my pepper sauce to give it a little heat?
How long can you keep a mixture like this in the fridge before it goes bad?
My plan is to make a habanero hot sauce to use for chicken sandwiches and chicken tenders. 1.) because i love spicy food and 2.) i dont want my family asking me for my food or eating it when im not aroundš¤£
I am not someone who has a large heat tolerance, so I opted for sweeter pepper sauce. For this sauce, I included 1/2 of a pineapple, 2 tbsps of molasses, and 2/3 of a cup of brown sugar. This should taste excellent in sandwiches!
This video is the truth
Excellent video. It covered so many questions I had about hot sauce. Two questions left. How do you store it and long does it last?