Carolina Reaper Hot Sauce How To: Make your own hot sauce at home. Carolina Reaper Ghost Chili Blend 

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

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

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.

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!

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.

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

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..

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

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!

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.

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!!!!

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.

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.

Amazing video

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

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

Love this video!!

Great video and process. Thank you truly👍

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!

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?

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!

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

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

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!

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!❤

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.

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?

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 :)

Great tutorial

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.

Best one on RU-vid thank you

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.

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.

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

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

Great vid. Thanks!

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

Bra had to hurry to dat milk 🥛 🤣

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

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

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

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

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

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

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

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.

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.

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

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!

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

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

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

Great video

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.

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

I would love to try 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

Yes honey I agree 👍🏾

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

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

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?

May I ask why you are fermenting them for 2 days?

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

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

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

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

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.

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

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

Don't you want to cook the sauce to stop the fermentation process? It will still ferment in the jar right? Also, adding some red pepper or pineapple, onion to pull that heat down may make it a bit more digestable. Just my thoughts from watching it.

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

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

Some recommended to 'cook' the liquid before bottling, that would stop further fermentation. Some don't. What is the better way?!

Nice

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.

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

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.

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

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! 👍🏼

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 🤣

How long can this sauce stay bottled being that you did not ferment or heat it?

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

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.

Did you add toilet water or spring water?

A food mill would be your friend here.

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

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

I harvested 140lbs of Reapers this past summer.

Awesome shirt!

I LOVE IT

Hotter than Carolina Reaper??? Please tell me more. And also hoooooow do you reap the full bush to harvest chillies?!?!?! I am half dying for growing 1, and u smash like, all??

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

Ferment room temp? Or refrigerator

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.

Would love a small bottle to try!

Why don't you cook the chilis like most other videos on youtube? Any specific reason?

❤️🙏 🔥

Can you make a dry season with the pulp ?

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

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.