Making Hot Sauce - Simple 15 Minutes Recipe 

This is his second sauce video.

@@GifCoDigital I've must have somehow skipped over the first one. Oops 😂

how long will this sauce last

Glad you like it!

Around six months for something like this when refrigerated. If you add things such as fruits or things of that nature expect less. The amount of chilies, vinegar, and salt you add are crucial for shelf life. Personally I go through a normal size bottle of my homemade stuff in a week or two so I never think twice about it. If you aren't a chilehead then just look for mold, separation, or darkening when you go to use it. Fermentation will increase the shelf life as well. I personally don't ferment because I don't appreciate the gains in terms of flavor but to each their own. Of course do your own research and follow many of the popular guides before proceeding. Don't be afraid of fermenting or becoming ill by doing it yourself. You are essentially eating a bunch of natural preservatives. Hope this helped someone, Cheers.

jgp 1866 how’d it come out

You can always use smaller containers. The smaller the space, they smaller they grow.

you prolly dont give a shit but if you're stoned like me during the covid times then you can stream all of the latest movies and series on InstaFlixxer. I've been binge watching with my brother during the lockdown xD

@Reign Micah Definitely, been watching on InstaFlixxer for since december myself :)

Great information, thank you!

I have tried the Joe's Long, good pepper.

My favorite is when Peter does pod test live

@@KhangStarr I really enjoy those as well , the Leviathan Gnarly Scorpion Review he did just a few days ago was really cool. I'm already excited for next year's garden lol

I love Peter's chilli reviews as well. Also check out "The Hippy Seed Company" you tube channel - they do awesome reviews!

Peter will just pop a whole huge superhot into his mouth, get the hiccups, "yeah i'm feelin' some heat..." Also, his "pod test fail" video was pretty funny... I recommend that too. :D

Check with Peter. I provided links under the description to reach him

BD Beatz 6

Add fruit

Slow cook it and allow steam to escape. The steam is excess water being taken out to thicken up the sauce. Make sure to use really fresh bell peppers and grind them finely.

@@KhangStarr thank you so much! I'm gonna try this very soon!

G.R, Dray curious as well

Albert Huynh Yeah Albert I'd love to try this recipe and a couple others as well. But im just nervous about shelf life I don't want to make myself sick if I keep something too long. And I have several peppers ready to pick. Take care.

Not alot of vinegar and not fermented. Not long.

A bit harsh

@@Skeetr86 would you or anyone have an example (a good RU-vid video link) of what is meant by fermented? Thx.

I don't want to provide wrong information, but I'll tell you what I do personally. I don't keep this in the fridge, I just leave it at room temperature. I have a few bottles that I still have after a few months. I like cane sugar as it as a nicer taste. For vinegar, I use regular white sometimes and apple cider sometimes. Since I don't like strong vinegar taste, I usually add just enough so that it doesn't overpower my sauce.

@@KhangStarr thank you for the feedback most appreciated.

Peppers come in many different colors and some do ripen to a different color. I have a few that started out green, turns yellow, then orange, then finally red.

Thank you! I will do that next time? Does it change anything?

Not sure exactly lol. I have always heard that you want to use wooden utensils when making pasta sauce. I think that the same thing would apply with making hot sauce.

Not to mention upsetting your wife by scratching the non-stick coating of your pot! I always use a wooden spoon when using a non-stick pot/pan. As far as pasta sauce is concerned, I do believe (do your own research) that the tomato does react with the metal in copper/aluminium/iron pots. Best to use stainless when cooking tomato sauce.

Fermentation will produce a much different flavor. It's like aged wine =)

Extra hot, use Reapers, 7 Pot, or Trinidad Scorpions. Medium sauce, use Scotch Bonnet or habanero. Mild, use Thai chilis or Aji varieties.

It's very good, but so so hot!

Khang Starr Ohh. That sounds so nice 🙂