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This tasted awesome thank you. I added a poblano (needed a bit more weight) and some carrots to control the spice more instead of sugar. Phenomenal. Did the same recipe with jalapeños, 2 poblanos, no ginger, and a handful of sweet yellow cherry tomatoes instead of carrot.
I used this recipe tonight except I used 1/3 Serrano and 2/3 Anaheim peppers. It’s so good. I also don’t have a blender so I used a food processor and it worked just fine. Thanks for the video! I look forward to experimenting with more sauces in the future.
Thanks for watching, Evan! I like the Anaheim idea! If you mess with any other recipes and have questions or feedback, please definitely report back! I love hearing how they turn out and change.
Beautiful sauce. I love making hot sauce, customizing the flavors to whatever you want. Try roasting a couple chunks of pineapple with the peppers, gives it a nice flavor. Also, it sounds weird but throw some raspberries in with the sauce, it's a wicked wing sauce
Thanks, Kelly! I’ve never thought about raspberries before. I bet that would be a fantastic pop of citrus. If I get around to tinkering with it, I’ll be sure to report back.
Haha I've made that mistake only once and that's all you need to do, to never want to do that again. Low pressure water rinse then throw everything into the dishwasher. Way better for your lungs and skin.
@@outdoorindoortexan absolutely, thank you for sharing. I may have to plant some more serranos just to keep this sauce around at all time 😂 I enjoy trying your recipes, keep up the great work
Thanks for taking the time to make this and the dehydrating peppers video. I was able to save my last batch of home grown Serranos by turning them into this sauce. I saved the mash leftovers to use in my dehydrator this week. I’ll make sure to move it to the garage to make the family happy. Great job on the videos!!
I made the sauce tonight. My peppers matured perfectly. Some were red and some were green so the sauce turned a mustard yellow color. I used Thai chili’s instead of habanero’s, it is absolutely delicious! Followed the rest of your recipe. I did add a little bit more vinegar too. Thank you. I’ve got pics... if I can post them somewhere? I’ll be making this again.
Aidann Greenwolfe that’s so awesome to hear Aidann!! I’m on Instagram if you have an account. Would be happy to follow one another and check out the pics. Same name here as on ig.
My peppers are starting to mature so I figured I'd try this out. Serranos, and a few Jalapenos. Habeneros are not ready yet so I decided to "sweeten" things up with a few Banana Peppers. Instead of the oven, I roasted mine on my [PitBoss] smoker set to 400 for about 25 minutes. Everything else was done as you posted. A nice mild heat with a bit of sweet. Will try it again after the Habs mature. Thanks for sharing!!
First off, I love the light in the vase back there. Looks great. I've never made a serrano pepper hot sauce. I'll have to try this out. Also, your protip about using the leftovers as a dehydrated seasoning is fantastic.
Thanks all around, my friend! That light was a clutch last minute add and may keep it around. Definitely give this recipe a try it’s so easy and make great gifts. Stay tuned, chili pepper seasoning video should be next week!
I can’t believe I’m learning how to make green salsa from a white guy, my mexican ancestors would be laughing I moved away from my moms late last year and she never got a chance to teach me.But besides that thank your for the recipe! It came out amazing! This was a good tutorial.
well tons of latinos do not know how to make it especially given that so many now grow up learning nothing of their traditional Mexican culture. My lady friend is Mexican and does not know how to make salsa nor hot sauces lol!
Thank you. This is just what I was looking for. My serranos have turned red so they will be a little sweeter than the green, I think it will work out well though.
I combined this with a recipe for serrano pepper paste and it turned out amazing. Instead of adding extra hot peppers, i went the other way and added a few poblano peppers to tame it down a bit, but I added some cumin and omitted the vinegar since I was making a paste instead of a sauce. The roasting was a nice way to add extra flavor to the peppers, though Olive oil has a low smoke point and I may have put too much on the pan but overall I love this, thanks for the ideas so I could make my own pepper topping. :)
I love the tweaks you made! Good point about olive oil’s smoke point. I should have cautioned that over applying may make a bit of a smoke problem for the kitchen 😆 Thanks so much for watching!
That’s fantastic to hear!! The heat grows on you, I promise lol Either way, if you’re using it slow it’ll last fine in the fridge as you build your immunity.
I used to get an AWESOME green hot sauce fromKey West peppers that had cilantro n avocado added to something like wat uve created. It had AMAZING flavor n texture n just The perfect amount of heat🔥
just made my first batch of hot sauce and it turned out so 🔥🔥🔥 I added some pineapple and a tad bit of sugar. Thanks for sharing this recipe, I'll definitely be making this again.
Hey man thanks so much for inspiring me to make hot sauces, I just began my adventure and fellow students around already want to buy the stuff I made. The habanero hot sauce I made was about half a liter or more and now there is 50ml left of it, definetly making some again. And I just made another blueberry/ carolina reaper hot sauce which is deadly spicy and delicious if used in the right quantity, it also has a vodka base for preservation and a quarter cup of vinegar. Alcohol based hot sauces are far safer and the flavor of the sauce isn't drastically affected by all the vinegar!
It makes my day to hear that! I love being able to share my knowledge with people and see where it takes them from there. The blueberry Reaper sounds incredible! I've read about alcohol based sauces but haven't messed with it, mostly because my wife is a huge vinegar fan, but now that you're reminding me of it, I may as well give it a shot with my next batch. Thanks again for circling back!
I Really Like How You Make That Roasting the Peppers First ! That Will Be my Next Attempt At Hot Sauce ! Got Some Fermenting Right Now ! Nice Job ! Im A New Viewer now ! Have A Great Weekend !
Thanks for the tip and happy to hear your batch turned out well. I have never heard of using tomato. I’ll have to give that a whirl next time. Thank you for watching!
Thanks so much for watching, Neil! I'm tinkering with a couple Jalapeno ideas, actually. I may have one coming up in a week or two where I'm cooking with large jalapenos. In the meantime, have you checked out any Cowboy Candy recipes? It's a fun simple jalapeno recipe where you combine chopped jalapenos with sugar in a jar, and end up with a spicy sweet concoction that's hard to put down.
@@outdoorindoortexan Thanks so much for your suggestion! I will definitely have a look. One last request, if you ever feel up to it, I would be very interested to see what other chillies you are growing. I am so very interested in pepper plants. I definitely understand that your channel is not a gardening channel but anyway you decide to divulge your knowledge of growing or just showing some fruit during other videos would be amazing, although obviously completely your own choice. Thanks again.
@@neil2043 I'll definitely keep that in mind! This year it was Ghost Peppers, Jalapenos, 7 pot chilis, Tabascos, Hungarian Sweet Peppers, and Devil's Tongue chilis. Most have started to winter up unfortunately, so I may get one more round of peppers before the cold snaps start setting in, but for the most part I probably won't be able to show much until Spring. If you're on instagram, make sure to follow my account there. I post more content there, including pepper stuff, than the videos here that obviously take a whole bunch more time and effort to put together. @outdoorindoortexan
It won’t ferment with the vinegar included, so you could always try and ferment the other ingredients separately to make a completely different style sauce. Or you can ferment just the peppers and then add them to this recipe. In general, fermenting mutes the color and flavor a bit, and since it has no vinegar it won’t be as sharp. I hope this makes sense! lol Let me know if you tinker with it. I’m curious how it would be in that style. Thanks for watching!
Great video! How would you go about smoking the peppers. I think i might be interested in doing that. This is our first year of growing and we have sooo many.
There’s a couple different ways to do it, depending on what grill/smoker/setup you have. The general tips are to use low heat, and a trusty smoking wood, like oak, or some type of fruit woods. If you’re working with charcoal just toss in a handful of wood chips or wood chunks, wait for the smoke to change from bitter white to sweet blue, and then put the peppers on until they’re well infused. Let me know how it goes! Serranos are a great alternative to jalapeños. They have a touch more heat, but can be subbed for just about any jalapeño recipe out there.
Is there any reason you used green Serranos and didn’t wait until they turned red? Does it matter if they’re red and does it create a completely different flavor profile? Really cool recipe by the way. Thank you.
Green serranos have a more fresh pepper snap taste compared to the acidic semi-sweet flavor of a fully ripe red serrano. Red ones tend to be hotter as well. If all you have are red ones they’re not going to ruin the recipe but will taste slightly different and perhaps be a bit spicier. Let me know what you think when you give it a try and thanks for the question!
You can make a huge batch of this sauce for starters lol Maybe look at pickling some, also dehydrate some and then grind them to make Serrano powder. Thanks for watching!
Hey great video .I cant have vinegar what can I use? I cant eat the bottle sauces the only one so far I can ingest is La Victoria. The peppers unswell my throat but vinegar does just the opposite. Hope you can help me Thanks.
That's a tough question! I think your best bet is to look into fermented hot sauce recipes, where the sauce is made by breaking down peppers over time with water and salt. Once the peppers and brine are at the right flavor, you just blend it all together and bottle. Some recipes will still add vinegar but they're not necessary as long as you keep in the fridge.
I'd like to try this but, I would consider adding apple cider vinegar and lime juice. What do you think about that? I need to get some of those little bottles you use. Looks very good.
Absolutely! It sounds like a fun tweak to me. Playing around with different vinegars is an excellent way to change the backdrop of flavor while still ensuring shelf life. I use lime juice often in other sauces and am sure it’ll be a nice pop of citrus. Let me know how it turns out and thanks so much for watching!
I thought it was a good idea to try and caramelize Serrano peppers one night with the windows closed. The vapors. I basically pepper sprayed myself. I thought I was gonna die. I was thinking to myself like 'this is COVID? Not like this god'. I had to army crawl outside into the snow 😂😂😂😂
Great question! It’s simply a matter of taste. If you prefer the tang of ACV over straight vinegar, go for it! It will give you similar results as far as preservation/acidity is concerned. Thanks for watching and leaving the comment.
I subbed in Serrano for Jalapeño in my cowboy candy. Never thought if myself as a heat weenie, but it was unpleasant. Taste is not all that similar. I might try the sauce thought.
They are sneakily hotter than jalapeños that’s for sure. You probably know this but to cover some basics, you can always try to remove the seeds and most importantly the white veins inside the peppers to help reduce the heat level. Let me know what you think of the sauce and hope it’s not too hot! Thanks for watching.
Try my recipe: 8 serannos, 4 Hungarian hot wax 4 Jalapeños, 1 Bhut jolokia, 1 Trinidad Muruga Scorpion, 1 Habanero, 1/4 teaspoon cumin, 2 tea spoons dried cilantro, 2 cloves large garlic, 1/2 tea spoon onion powder, Teaspoon salt, 2 1/4 cup vinegar. First cut your peppers add Garlic and cumin salt onion powder,cilantro Place in a skillet add 2 cups of water medium heat for 20 min. Once done. Place in blender and puree the peppers with the white vinegar into a sauce.
Hi, Sheree, yes absolutely. The sauce will be, well, red but otherwise it won’t be terribly different. Also peppers that turn red tend to be hotter than their green counterparts FYI
Good eye, Chad! Yes, they’re fermented garlic cloves. You essentially put a bunch of garlic cloves in a jar, cover with raw honey and let them sit and breathe for a few months. Eventually the garlic softens and mellows in flavor and you can eat them raw.
I haven’t had a problem with separation, especially kept in the fridge. If you do, a shake would mix it well enough anyhow. BUT if you’re really worried about it, add xanthan gum. I don’t see how that would hurt the recipe. Thanks for the question and thanks for watching!
@@outdoorindoortexan thanks for the reply! Was not expecting it given how old this video is! Been watching a bunch of your videos they are really good. 👍
Sure thing! I always try to make time for questions from my viewers. Thanks so much for watching my videos and let me know if you have any other questions.
Haha thanks. It’s the internet, so there’s always someone mad at you regardless of what you make. That jar is fermented honey garlic. You essentially fill a quarter jar with garlic cloves, then cover with raw honey. Burp often, and a few months later, the honey will be viscous and garlicky and the garlic will be soft and sweet.
I usually thin it out with white vinegar. If you hate that vinegar taste though…maybe find a watery vegetable that won’t absolutely mess up the flavor. :) Let me know how it turns out! Thanks for leaving the comment, Tristen!
@@outdoorindoortexan That's what I was thinking but it's pretty maxed out on vinegar. Might just become a hot pepper schmear. Which I'm fine with. It's just serranos but lord is it hot. Thanks for the very quick response.
@@outdoorindoortexan I actually just said f it and added more vinegar and it's perfect. I think I had a bit more serranos than the recipe called for and they were super firm so that might have been why it was so thick at first.
They’re ghosts, but thanks for weighing in. I have my strains shipped from a nursery each year and can assure you I’m not lying to the internet to seem cool. If they were red habaneros, I’d just say they were red habaneros. That particular plant had a serious aphid issue and the peppers that year came out stunted and squatty, which definitely makes them look like habaneros or maybe even scotch bonnets.
Thanks for the comment but you’re mistaken. I grow a lot of peppers and these are indeed ghost peppers. They came out squatty this year thanks to an aphid infestation but they’re definitely Ghosts.
Yes, I think I just addressed that in my last reply that this year’s batch came out far shorter than the usual long squiggly shape of years’ past. My plant had a bad aphid attack so I’m chalking it up to that. In certain they’re Ghosts though as I’ve had the same plant for a few years now. If I wanted to use red scotch bonnets, I’d just use red scotch bonnets...
@@outdoorindoortexan And I believed you from the first reply you got me and I understood right away what's the cause of their unusual shape. I was just trying to make you see how easily I could have concluded they were not ghosts, no need to get riled up about it. You know there's a lot of people spreading misinformation (lots of cooks) on RU-vid, how was I supposed to know you were of the people who know what they're doing just by watching a simple hot sauce 5 min videos? I get it that they are ghosts and that if you wanted bonnets you would have had bonnets but you could have also very well be a misinformed guy who thinks his bonnets are ghosts...
@hardminder No I completely understand where you're coming from and I apologize for coming off so short. I was using my phone to reply with quick sentences up until now, as I'm back in front of a computer. Again my apologies. I hate the way sometimes text conversations can be misconstrued on tone. What's funnythough, is if you look at any of my other videos that has anything to do with Ghost Peppers, I'm drawing those same squat ghosts from that plant. I hope I don't start getting a bunch of messages about my pepper growing skills! 😆😆
When I sit down to make these videos, the first question I always ask myself is, "How do I pump up the sex appeal?". I'm happy someone is finally picking up what I'm laying down.
There’s a big difference between handling them fresh and then handling them after being slathered in oil and roasted in an oven...the capsaicin really lingers on the flesh after that. I don’t think many people would grow peppers if they were that dangerous to touch in general. Thanks for watching!
Yup. Most Hot Sauces tend to have a good deal of vinegar in order to hit that acidic flavor profile.The great thing about this recipe though is you can tweak it to suit your taste from here. Use it as a guideline and mess around with it. Reduce some of the vinegar ratio and add water instead. Add sugar to cut the vinegar. All kinds of ways to make it work for you. Thanks for watching, Jesse. Let me know what you ended up trying and how it turned out!
If I remember correctly, they were stunted from a miserable aphid infestation that season, but thanks for paying attention! If they were another type of pepper I would just cite whatever that type is in the recipe since the super hots are really only there to add heat. Serranos are the ones driving the flavor bus. Anywho, thanks for watching! Hope you gleaned something helpful.
