Do you guys know if a older pepper plant maybe a two or three year old plant will the pollen from older plants stabilize a cross breed faster then a first year grown pepper plants pollen ?
@@debihediger4760 Should be fine for canning, the pH came out very low in this recipe. Just be sure to seal properly and get it up to temp before sealing
Put a lid on that pot while simmering, capsaicin will literally boil off reducing the heat available before you do anything else. It will also cause the vapors to fumigate your house like you sprayed a bunch of pepper spray all throughout your A/C system.
My man, I just made 1 gallon with your recipe.. all of my jalapenos had turn red so it ended up being a beautiful color of hot sauce... Instead of adding sugar I added a small amount of local honey... It turned out amazing.. thank you so much..
Did you can yours in a canner? As I read that this should be consumed within a week. I’d be on fire! 😂I’m interested in making this but I’d like it to last longer in the fridge than a week.
I never tried boiling my peppers first... interesting! I do like grilling them slowly with some smoldering wood chips; amazing smoky flavour! I've been making hot sauces for years (especially with scotch bonnets) and a nice trick I was taught by my Trini family is to use a piece of parchment/wax paper to help isolate the sauce from your jar lids, plastic, rubber gaskets etc; all stuff that a strong sauce will have no problem eating through, destroying your container and its contents. Cheers, happy sauce making everyone!
A neighbor gifted me a small abundance of jalapeños. I wasn't sure what to do with them which led me to you and this video. I made the sauce right alongside you. Delicious! Con gracias!
I just made this hot sauce about 2 weeks ago from Jalapenos in our garden. Tonight I used the hot sauce with a little bit of oil to cook a bunch of boneless skinless chicken thighs with a little bit of oil and Cajun seasoning ... and boy I tell you what!!🤤🤤🤤 Game changer! Thankyou!!!
The only issue that I had with this recipe is that it was way on the watery side. So what I did was after blending I put it back into a sauce pan on medium heat to allow some of the liquid to reduce. After I did that the sauce thickened and was 👍
Love peppers and love your channel and all that you do - a safety tip for you - whenever pureeing hot liquids and foods in a blender - ALWAYS cover the lid of the blender with a sturdy towel or cloth folded into a couple of layers held firmly with your hand BEFORE YOU turn on the blender - rapid heating and expansion of the air inside of the machine can cause the lid to burst off rather violently splattering dangerously hot liquid in all directions. Gently pulse the blender at first with quick on and off actions until the liquid normalizes and becomes stable and the air trapped in the blender can adjust to the temperature and pressure increase. Then puree to the desired consistency. A rain of molten hot liquids spraying in all directions is no joke. I learned this the hard way from working in professional kitchens for years.
Thank you so much for this recipe! I used it as a base recipe and substituted jalapeno for my buena mulata that I grew over the winter, indoors. I also added 5 serrano peppers. It came out amazing, I cant get enough, and I'm very excited to play with this "base recipe". Those are the most important ones to learn in my opinion!
Just made it now and it was delicious! It came out almost the right thickness for a salsa verde. Anyway thanks for teaching me! Now I have an idea of a base and it's going to be fun bingeing your videos and creating new and spicy sauces!!
This sauce is fantastic! Made it for the family during beach week, and seems like it was being put on everything - Chicken and pork at Dinner, Eggs for breakfast, and even on sandwiches, it was the hit of the week! Made a small batch and a few days later made a batch that filled a wine bottle. We didn't have onions, had shallots and felt it made it a bit smoother, as I think onions have a bit of bite sometimes, but all good. Great instruction, love the channel, thanks for all you do!
I made this 3 days ago and it came out to 8 half pint jars.... I've already finished two of the jars. This is so crazy good... I've used it for a dip for chips, pork, steak, and amazing on breakfast burritos.
Good stuff! I've made something similar by oven roasting jalapeños, poblanos, onion & garlic, along with a couple of halved limes added later on. Over charcoal would also be a great option.
Perfect timing. I grew about 60 peppers this year (first time ever) and I’m off work next week and I was gonna use your recipes starting with the pickling 🤘🏻🌶🤘🏻. I’m gonna use this one now too 😂🍻
@@Seasoncromwell Very nice. We ate all our tomatoes 🍅 🤷🏻♂️. Shared too many with some raccoons I think as well. All I’ve got left other than jalapeños is some habanero I’m gonna mix into a hot sauce soon 🌶
Nice looking recipe. I like your tip about not heating up the vinegar. I've watched several of your videos finally had to subscribe. Looking forward to watching more. Great stuff!
Sounds marvelous! Just a reminder: Use scrupulously clean equipment and refrigerate after bottling. Consider using a sanitizer (I use Star San) for all equipment. Spoiled product is no fun, wasteful and can be a health hazard. I ferment sizeable quantities of hot sauce and there you have to be vigilant to ensure you have a fantastic end product with a long shelf life 😊. Worth it!!!
My neighbor just gave me some jalapenos and green onions from her garden. I'm gonna use your recipe as a starting point and I'll experiment from there. Thank you!
I do this all the time… tip …..fry up the peppers in a well ventilated space… I do it outside… the vapors can mess some people up. It will never go bad because it’s so addictive it gets used up quick. We put it on almost everything. Tacos, burritos, enchiladas, rice, beans, chips, pizza,quesadillas, sandwiches, soups, in salads , ect.
I have to try this. I’ve been making a lazy man’s hot “salsa” by putting jalepenos and other ingredients in a food processor and adding lemon juice and putting it on food. But this seems to be 10000x better.
I use lime juice instead of vinegar. And i do put peppers through a victorian strainer or take out all the seeds before roasting them. Depening on how big of a batch i make. 5 to 10 tomatillos will also make it sweater without adding sugar.
Hello from Wisconsin, i just found this video last night, i bought all the ingredients this afternoon, i just got done making it, i can't wait to try it in a few days after some refrigerator time, i'm making a bunch of mexican street tacos for our labor day party, i'm sure this sauce will be a hit, thanks for sharing !!!!!!!!
Made this today. It is delicious. I bought some Serrano peppers to go in it, but I guess I left them in the bagging area, so this batch wound up being straight jalapeno. It's pretty mild, but the roasted peppers and onion gave it a nice flavor. Also I used chicken broth to boil the peppers and onions in. The sugar added a touch of sweetness, but I dont think its necessary. Or maybe next time, I'll use half the amount. It's a really good sauce, though.
I've not made Jalapeno sauce before, but I've made many others over the years. This was very mild, but you are correct that it is very refreshing. I might toss in a couple Thai Birds the next time though. It came out a little thick for me so I'll add some more vinegar to the bottles as I use it.
Thanks for recipe! I had plenty of peppers as the season comes to an end here. I had some Santa Fe, mild habanero and Jalapeño peppers. I just blended them all togetherand the sauce is absolutely delicious!
Yup, it's finally time to make green hot sauce. Got 2 buckets of jalapeños out of the freezer. Thaw them out, and get them in the smoker. 🤤😎 Your listing for woosey bottles is a great supplier, ordered several times never a broken bottle in kit.
Thanks, now I don't have ask why he didn't strain the sauce before bottling. The VitaMix is an awesome blender but straining before bottling yields a smoother texture. Perhaps a more rustic finish was desired. Anyway, great channel and I don't miss any updates!
@perplane I have a vitamix heritage 750, and I don't believe that there is a finer blender, it can make sauces smooth as silk. Expensive? yes! But you'll only buy one one time. My ninja can't compete.
the only reason heating up vinegar would add a metallic taste is if you used two electrochemically different metals, (i.e an aluminium pan and a steel spoon. in which case the anode would be dissolved into the electrolyte (in this case the vinegar)
I just made this today and it is SO good! I added a poblano to mine for extra richness. This recipe is a keeper...a really savory and fresh sauce. Thank you for sharing this recipe! BTW, I used an immersion blender, which really saves on the clean-up. :-)
@@JonTopping i literally keep trying it till it’s right. Depending when you making it can take a little longer or shorter. But a week or two is perfect for us! Just keep tasting till your happy with it then pop in the fridge. I’m going to experiment with water bathing after I don’t mind it being a little softer!
Pretty much the same way I do it, with the exception of I leave the skin on the garlic. It will roast the garlic without the bitterness of burnt garlic. Obviously, you need to remove the skin when done, but it just pops right out with perfect roasted garlic Edit: if your sauce is too thin, just simmer on low and keep your eye on it. Keep in mind, it thickens a little as it cools.
This summer’s weather has made all our hot peppers insanely hot. 😂 I’ve probably harvested 1/2 to 3/4 a 5 gallon full so far on 6 plants. I won’t char on stove I’ll make a small wood coal bed on the grill. We don’t like cilantro or parsley. Not a big flavor breaker. I think salt, onion , garlic , peppers and vinegar will do the trick. I might of added cumin for smoke flavor but wood coals will cover that. Will probably mesh strain but I don’t think it’s necessary. Great video.
I don't even use the onion and garlic, the only other thing I add is a little fresh lime juice. Really brightens it up, and we all know how well lime goes with jalapenos and cilantro. If I want it hotter, I'll add a habanero or Carolina Reaper if I can find it. I made a habanero hot sauce last night. 8 habaneros, three Red Fresnos, and two big jalapenos. Diced them up, cooked them down in a sauce pan with a little white vinegar, a couple pinches of salt, and a little water. Blitzed it in my blender until smooth. It's a little sweet, super hot, and really savory. Next time I might throw a chipotle in adobo in there for a little smoke and more sweetness.
Great video this, I make a very similar sauce myself and that tastes fantastic. I use Cayenne chilies for that extra bite and associated red colour, as there are a lot of chilies for a half pound.
How long is the shelf life? I'm assuming it needs to be refrigerated. Also, can this be canned? Thanks as always, great presentation and useful ideas for our pepper harvest.
This looks amazing and is exactly what I've been looking for. I have a ton that I harvested a couple of days ago that I'm ready to put to good use. I honestly thought you had to ferment all peppers before making a sauce like this, but I really like this method and can't wait to try it. Do you have any videos/recipes for fermented jalepeno sauce? How about salsa? Can you link them?
I use the air fryer to roast, and do remove the seeds (which have no heat), but I keep the placenta where the bulk of the capsaicin is produced. Since jalapeños are so variable in their heat, I sometimes touch up the heat with a tiny bit of super hot powder (7 pot, or reaper) to give it a proper jalapeño heat.
@@judichristopher4604 No. The capsaicin, the chemical that causes the heat, is produced in glands in the placenta (the white stuff the seeds are attached to). The capsaicin then gets ON the seeds and makes them seem hot. There is no significant amount of capsaicin in the seeds.
My children just started thier first garden box, and I have a feeling I will need this for the extra Jalapeños I'm about to harvest. The questions I have as a first time hot sauce maker is that if I want to send this in the mail to friends and family, should I boil the bottles first as I do with jam? Is it safe to boil the plastic woozy bottle caps?
Great video, but I instead of starting with jalapeños, I started with the Carolina reaper, for my hot sauce, a year and a half ago. Still have some, it's flavorful, and sweet with a big hit of heat, excellent on cheese burgers.
3 Red bell peppers 6 Jallepeño's Juice from three limes and their zest 2 Tablespoons of white distiled vinegar 2 Teaspoons of cayenne pepper powder 1 Teaspoon of garlic powder Salt&peppee to taste Blend it all up and bake it in a pan with two tablespoons of a nutral oil untill your mixture thickens, after that pour it into a jar and let it cool down before storing it in the fridge.
I just tried this recipe with my homegrown jalapeno and it taste so good. Now thinking to try with red jalapenos. I like the quantity of the ingredients so it's not in big amount. And can be made anytime again with fresh ingredients. How long can it be good in the fridge? Thank you very much for sharing. Next I will be making habenaro sauce with your recipe. I have scotch bonnet too in my backyard. Please share the recipe of peri peri sauce, thanks
@@realbmoredrew I'm growing jimmy nardelo, shishito, lipstick, banana, cubanelle. There are many others. In my experience they are much more productive and trouble free, especially in the Arizona desert heat. The bells often get blossom end rot here, could be something I'm doing wrong but I don't think so. Give a couple a try, you won't regret it.
