Making Hot Sauce Using The Hottest Peppers 

I made my sauce using your method and I'm totally thrilled to say it's spectacular and has already made two people cry.

Just made this recipe. For those not wanting to stain their blender/food processor, just use the blender for making the mash, then transfer to an old glass spaghetti or pickle jar (be sure to wash with HOT SOAPY water first) and immediately wash all plastic bits of your blender/processor. Thanks khang for the wonderful videos.

I dry all my peppers in a dehydrator and then make powder with a coffee grinder. Then I have the powder for dry rubs, or to infuse into hot sauce.

With mine I use Ghost, Habenero, Chili, Jalapino, Cherry, and Reapers, and sometimes I add Scorpions, I also add Onion and Garlic for extra flavor along with fresh Ginger root, I guess the sugar is to try and mellow it a bit or is it to assist in fermentation? I add carrot for the natural sugars and more flavor and use white vinegar and some Olive oil and ground Salt and ground black Pepper, I use my Magic Bullet to grind it all, basically the same as the nutribullet and of course let it sit to cure, I usually give it a week to 10 days before packaging ... I like the idea of bell pepper, I might try that in my next batch

By the way, you need to boil the sauce after you bottle it. It stops fermentation and makes it last much longer, with a much lower chance of getting botulism.

Always wear gloves. Listen to this guy. And never go pee after touching hot peppers.

I followed your recipe with scorpion peppers and habanero peppers. The result was an intensely hot sauce with a tart punch and a subtle apple cider aftertaste. The sour and fruity flavors counterbalance the blazing heat of the peppers. Left at room temperature, the flavor of the sauce improves over time. It never goes bad.

I can't wait to try this, peppers are so much fun to grow and I have more habaneros than I know what to do with. Thank you for sharing @Khang Starr!

I used this method using 8 variety of peppers, but let my mash ferment for 46 days (stirring each day) before adding vinegar and other ingredients. The Aroma was out of this world and the flavor was right there with it. Mr Starr can teach us a world of knowledge when it comes to gardening. Thank you Sir.

I love your videos and how friendly and helpful you are! Definitely gonna try this recipe

You know what is hardest part of making hot sauce? Finding this damn video every time I need it and it's like once a year!!!

Thank you, mate for the vid. This is just what I was looking for for my first season of chilli pepper growing hobby. I really enjoy your channel. Keep on going :).

Khang, that has to be some HOT sauce lol. Awesome vid. Great content. New sub here. 🔥🔥🔥🔥🔥

I used this recipe last year and added some Mangos, peaches and a little pineapples to a few of the bottles for extra flavor. Stuff is good as hell. Doesn't last long when I take it into work.

I have been watching your videos on growing peppers. I am glad you have made a video on making hot sauce. I have a bunch of brainstrain, ghost and chocolate 7 pot, this will be good. Thanks for your endeavors. Good job!

I wore gloves when watching this.

This is by far my favorite method for fermenting chilies!!! It's easy, straightforward and I'll leave mine at around 75- 80 degrees for 2 weeks. Then heat it up to stop ferment/kill any harmful bacteria. Add salt, vinegar, onion,carrot,cilantro,more garlic, etc!!! This stuff is awesome!!! You rock Starr!!! 😊

You're my favorite "Pepper Go To" guy! Always have a great yield and I've learned a lot from you man !! Please keep making videos!

Thumbs up for the garlic!!!

Very nice video!!! How do you clean blender from the spicyness?

Just before planting my jalapeños in the beginning of the season, “after watching your tutorials”, I was already getting ahead of myself on making sauce etc once they’re ready. I saved this video. Now I’ve harvested tons of jalapeños and tobbascos and I’m ready to make my hot sauce and pickled jalapeños. In a quick note, plant 2 if each as they really produce a LOT. I’m still giving away tons hence me coming back to this video so I can try and use most of it or else I have to throw it away, which would be sad

Dude!!!! I’m so excited I saw this video!!!! I can’t wait to try this out, thank you!!! I have so many different types of peppers and ideas to try. You don’t have to worry about it spoiling while fermenting?

Very similar to the way we do it in Trinidad & Tobago.....Nice job

I just harvested some Ghost Peppers and I'm going to make this with some of my red bell peppers and a few habaneros. I've watched quite a few videos of people fermenting them in a brine, but then their sauce is super runny and watery looking. I'm looking for the consistency of your final product! Looks fantastic. Thanks for sharing!

Thanks, for sharing love the passion. Please note when bottling always place bottles and caps in stovetop pot to sterilize jars very important step.

Hola Mr. Khang Starr! Just finished my first ever hot sauce using this as my guid :) I usually use my peppers for regular Mexican style of salsa so I wanted something different. It came out delicious! I think I'm only going to change the amount of garlic I added but wow, I love it :) I made it out of my Scotch Brains and yellow and orange bell peppers (I used two because they were small) and my hot sauce is a beautiful yellow color!!! I had one question though, can I leave this out or should I refrigerate the bottle? Thanks again for this video and for all your great videos my friend!!!

Thank you so much. Long time fan. Was wondering what to do with all the peppers you taught me to grow. What is shelf life? Do you have to refrigerate?

I make hotsauce all the time and I honestly didn't know you could ferment without a fermentation jar filled with salt water. Ya learn something new everyday. This actually helps a lot because I often lose peppers to mold.

Awesome recipe! I made a sauce using reapers, douglahs, orange habaneros, hungarian wax, pusa jwalas, and rocotos with this recipe and it was delicious. Not vinegary at all.

Just love your videos Khang, so informative and experimental. Keep up the great work. I will sure try to make hot sauce with different kinds, mainly habenero, red and yellow, and maybe Bhut Jokola.. Once they're ready to harvest

Woo, finally! So nice. :) Can't wait to prepare my own.

Thanks Khang.enjoy your videos. How long can you store this sauce?

My veggie fermentation class said to use natural salt, non bleached, non iodized salt .

this is my GO TO method/recipe! I have made this many times, Khang, you are the Khing!

Thank you for sharing your recipe! I've been waiting for this :D perfect timing too, because I just harvested a boatload of orange habaneros and other peppers! I'll be trying this out very soon.

I learned something from a very straight forward video of yours. Thanks for sharing.

I'm a huge foodie and a even bigger pepper head. This was the perfect video for me. Thanks, Khang.

Hey khang , i love your videos , and i wanted to ask you about the sauce , how long time can you keep it when doing that recipe ? Thanks ! Can't wait to see the 2019 pepper gardening season ;)

Ok let me just add my 2 cents here for those that indulge, I grew up making hot sauce, and learned from my dad who put this stuff on anything and everything he would eat. What I learned was Flavor over heat, and how to add heat , or add flavor, and I didn’t see it here. I use only Scotch bonnets and Habenores , either combined or separately. Each has a difference , and an apreation ~~!!

Just tried your recipe minus the bell pepper with only 6 cloves of garlic and the addition of four peaches.... Peppers I used were 22 red Habaneros..... other than that, same recipe, same method, tastes great! next Sunday will be 7 days fermenting in a glass jar....cant wait.....THANK YOU SIR!!!!

I'm harvesting my own produce this year and can't wait to make some sauce. Your instructions are clear and nicely demonstrated and I love the taste test at the end. Thanks so much for sharing!

Such a simple informative video. Great info and very educational. Thank you! I will be trying my lack with hot sauce this year. I’ll make a red jalapeño one and a Carolina reaper as soon as they are ready to harvest.

"The heat is overwhelming..." The most underrated statement in this vid...

just bottled up a batch made with ghost, scorpion, and Bhut Jokalai. Wow! I have always had to throw away peppers at the end of the growing season...........but never again! Thanks for making the video! Next batch is going to be yellow habanero........... question: does it have to be refrigerated? (or does the fermentation process, combined with the vinegar, preserve it?

That sauce looks awesome , I'm making my own today with my newly acquired Carolina Reapers! Great video .

Beautiful, thanks for sharing! I know this is an old video but I'm just finding it. Can you use peppers that have been frozen to make sauce this way?

Congrats on 200 uploads, Looking forward to making some sauce of my own. I'm growing red sweet peppers, carolina reaper, ring of fire, ghost, numex twilight, hungarian hot wax, and serrano.

I have the same Neutra bullet so I will be trying this! Thanks for yet another awesome video!!

I've seen others ferment the peppers in brine using a temp controlled chamber before blending them up. They also had said that 2 weeks was the minimum for fermenting. I'm wondering what the difference is in the result.

+Kang Starr, what a great video. I have always loved peppers. I joined your channel last year and you inspired me to grow some peppers (straight from seeds). Now, I have a bunch of peppers and I have been looking for different ways to use them. I am experimenting with salsas and sauces. I will be trying your recipe this weekend. Thank you!

Just watching made my mouth water and my cheek bones sweat :-)

Have you tried to dice the peppers and let them simmer in olive oil? I did this last year with some peppers I received from a friend. after a couple of hours, there was a red oil that sat on the surface and I was told this is the OC oil and it was basically an extract (super potent) and would be great to add a couple drops to salsa and cooking for some extra heat. I did a side by side comparisons and it did seem like the peppers that had been simmered in oil were in fact quite a bit hotter. I would love to know your thoughts on this?

I have a "Cajun Belle" pepper plant.. I highly recommend trying one of these very high yielding plants as a filler pepper. the plant will spit out peppers like crazy and are WAY hotter than a Jalapeño. and they maintain the Belle pepper taste.

I'm growing Reapers and scorpions, first time ever growing hot peppers and they're doing great.. so excited.. they're just starting to ripen.. greetings from Toronto 🇨🇦

Great tip with the squeeze bottle! Sauce looks great, gonna have to try this once I get some peppers of these plants! So would this work to turn my powdered peppers into a hot sauce or does it require fresh ones?

I assume the sauce does not have to be refrigerated after fermenting? please let me know, great video I've watched it about five times 😊👍

My eyes watered every time you opened the blender, lol. I have a Carolina Reaper planted, and was wondering what I could do with the peppers, so thanks for the tip.

Awesome video! I really like this fermentation approach and the bullet. Gotta question regarding dried peppers. Would you soak them or add the cider to it

Did you remove the stems and seeds? Were they dried or still juicy? Thanks

You are awesome. Your videos are awesome. You are truly a gem in the pepper enthusiasts community.

Absolutely fantastic video brother! Thank you so much.

Just came across this video as I was looking for a way to use up my peppers I grew this year. Excellent video great instruction thank you :-)

2:33. "Make sure to always wear gloves.' Ha, yeah sure, only if your one of those crazy adrenaline junkies. I think what you meant to say here was "Make sure to always wear your Hazmat suit."

Hi I'm a french gardener and this year I've made Chocolate habanero, trinidad moruga scorpion, big black mama and carolina reaper. I needed some ideas so thank you!

I think this is a video subliminally showing off change knife sharpening ability

Very nicely explained video, wondering how long is it’s shelf life is or has it to be kept in fridge. I am from Karachi Pakistan and it is really hot in summer here.

I wish I had a knife that sharp

My recipe is very similar. I use agave nectar instead of cane sugar , 1/4 cup of sun-dried tomatoes and a pinch of wasabi. When it's done I test the ph and add just enough vinegar to bring the ph down to about 3.8-4.2 so I know it's safe. The reason I use agave nectar is it helps the sauce to not separate as much.

I love this video and how informative it is along with your other videos. Just wonderful. However, your suggestion of 5-7 days of fermentation is not a concrete suggestion, as any type of fermentation is very much tailored to a persons style of starting the fermentation and the personal preference of how a person likes the taste of their fermented peppers. From my experience of fermenting peppers I'd say anything less than 3 weeks total is horrible. Yet, that is my opinion. There are plenty of people who would agree with you / Agree with me, or find both of us batshit crazy. That is fine. I just wanted to point out that setting lines in the sand as far as amounts is a slippery slope. Just be careful. Once again.. keep up the good work. I subbed to you and it is well worth it for the vast knowledge you have of peppers in general.

I got Catalina reapers and Trinidad's this year and it's my first time ever using superhots so I'm excited to try your recipe

Hi I found your site this past fall. You were teaching on hydroponics. I've been hooked on your sites very since. Today I finally subscribe.

Still love this recipie. I add a little more garlic, sugar and salt now. But this is my master recipe ;-) Thanks Khang Starr

Ever think of doing a "cooking with peppers" segment!?

Question? I have seen other video's on youtube, but I like yours the best. The one ingredient you use that is different is the Vinegar. Does this not kill the Bacteria you created from the Fermentation, or is it you like the taste. Thanks again, I enjoy your Video's. I am Fermenting right now, and plan on doing my blending this weekend. I am using Reapers, Ghosts, Habanero, and Jalapenos. Thanks... Keith

Does anyone know what the difference is between fermenting them ground up first and with less to no brine (like he did) vs just the whole peppers cut in half and gutted but submerged all together in a saltwater brine? I'd imagine this has more of a kick and less of a sweet soy flavor than the other method. Yes, I know his peppers were extra hot but still. Also I feel like saran wrap isn't the best for true fermentation - I've seen mason jars in most other recipes and they get "burped" of CO2 twice a day over the fermentation period, anyone have any thoughts on the usefulness of saran wrap instead? Hope this wasn't too all over the place. Best, G

Hi Khang! Love the channel man! I wanted to know at what point do I cook the sauce if it is too watery? Before or after vinegar? Before or after blending? Thanks

Your channel is the best!

I like this method because your not straining anything out. Perfect. I'm gonna try it

how did the Ziploc bag become a different plastic in one day? 5:54 to 6:07...

Thanks for the great info!! What is the shelf life of this before spoils or no good to eat? Does it need to refrigerated?

Could someone tell me the shelf life of this recipe? Thanks!

Did you remove seeds from the other peppers? Can they be left inside, or will the seeds alter the taste? Great video, i too am a junky for hot pepper/sauce and munch on them like candies! Keep them coming!

Great channel love your work. Also don't touch your eyes while playing with peppers not fun

Hello, I’m going to try your recipe soon, how long can I keep it ? I guess must be kept in the fridge isn’t? Also have you got any issue storing it in a plastic squeezer ? Thanks.

“Make sure you remove all of the placenta. It’s bitter and takes away from the sweetness.” Same time doesn’t do what he says to do and chops that shhht up anyway lol

I enjoyed your video very much and it gave detailed instruction on the preparation of the sauce. It should be very helpful when I begin this season making my first hot sauce. Thank you again.

Try smoking some of the peppers it adds another layer of flavor

Great video,you've given me more insight.How come you don't use sterilized oil in your hot sauce?

Great now my clothes smell like the breath of satan

One mention I did try this method came out good ...one issue I did have that I think needs mention is not to fill to the top like I did and when it began fermenting the sauce gushed over the sides because it rose up...next time I wont fill it maybe leave 3 fingers of space from the sauce to the top of the container... cheers

dang, sharp knife fam.

Thank you. I just tried this today for the first time, using all of the ingredients you used here, except i used store bought habeneros to experiment with since i got a few months to go before my superot pepper plants grow and produce. I did add a little bit of yellow onion and some fresh squeezed lime juice to everything, so now it is going to sit and ferment for 5 days then add ACV after. I'll comment again after it is done to let you know how it went for me.

this the first time ive seen you lol i always thought you were a white guy keep up the good vids man

I've been binge watching your videos all day. I am new to Super Hot Peppers. Just started last year and got hooked. This year I tried to germinate my own Chocolate Bhutlah and failed, so I bought some live Reapers instead. That being said, I'm curious to know why you ferment the hot sauce? Forgive my lack of knowledge.

can't wait to make some hot sauce... that looks good 🌶🌶🌶

Thank you for sharing your hot sauce tutorial. May I make a recommendation for transferring your hot sauce to the bottles? Pastry bags or a ziplock bag. Pour contents in, cut corner of ziplock bag and squeeze out. If you purchase a thicker, higher quality pastry bag you may only need to replace it here and there rather than each time as with a ziplock. Either that or a small piece of tubing through the funnel hole to allow airflow and the hot sauce should pour in much easier. Cheers.

"I want to become a Khang-Starr!"

I need 1 of those giveaway bottles.

Hey KS are you just fermenting in a refrigerator or kitchen press grew a tonne this year but I've asked in the FB group and haven't gotten a decent recipe gonna try this one

don't mean to be crude, but this video hurts my a$$hole just watching it. awesome and informative channel sir. I hope to someday have peppers like you do.