Easy HOT SAUCE RECIPE, shelf stable, professionally made!

Expert Hot Sauce recipe from a professional hot sauce maker. This sauce has shelf life and can be used as a base to make it your own :)
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[@jthepickle7]

I once bought an $80 bottle of aged Balsamic vinegar - about 2 fluid oz. (thick as maple sirup) I found I can make the same flavor/thickness for a lot less, by reduction. Open the widows and pour a quart - two bottles - of balsamic vinegar in a saucepan and reduce for 3 to 4 hours. The sour goes away. What's left is liquid candy! It's a pain, but worth it. (magical hot sauce ingredient)

[@3brv]

This video is amazing. Thank you for sharing 🤘🏽🤘🏽🤘🏽

[@PermacultureHaven]

Also checked your website. The chili sauces you sell with all the ingredients sound delicious!! Cheers! Ewa

[@user-if8ew8nd7k]

Thank you❤

[@lindiswatyokela2951]

Lol I was here for the hot sauce but you're just funny too😂😂

[@ChooRoo]

No you are ☺️

[@chadmangham473]

Great video! I have so many left over chilies from my garden and just want to chuck them in and see what I get! Cheers!

[@humpy71]

Love it 🎶

[@rawnature8148]

Cool take on it. I agree about the different stuff. It is a dark and spicy path to wander down. I always say to the kids to go for the hot sauce as we make it by the litre or two. Boil it outside is my best tip...

[@ChooRoo]

I have to make mine inside due to the legality of running a food business. But we have superior ventilation, that being said... it can get a bit spicy sometimes 🤣

[@SawcedUpKay]

I loved this and i love you lol 😂❤

[@CoachJerry7]

Would love to meet this guy one day😅

[@ChooRoo]

If you are ever in SA, come find me at a fair or market :)

[@oceanroamer2011]

We use a very similar technique. Habanero is our favorite. The hot load approach with warm sauce and bottle is a new twist. Thanks for your time and expertise.

[@ChooRoo]

Habs are so sweet and fruity. One of my all time favourite bad boys.

[@fastforwardx2937]

This makes me want to make some hot sauce! Love the energy!

[@Mr93Kage]

Well, I know what I'm making now 😏

[@robertberwick3514]

Great video! I found the explanation about ph and shelf stability to be quite helpful. Do you test the ph of your sauces and if so how?

[@ChooRoo]

Cheers. I have an electronic pH tester, it's a bit expensive but a tax ride off :) aperainst.com/

[@jeremies6369]

Hi, thanks for this instructive and fun video ! Do you make an heat treatment after bottling ?

[@ChooRoo]

Howdy. I sanitise prior to bottling, and if you get the acidty right, heat treating (pasteurisation) is not necessary :)

[@aaftlifemuzic]

What's the best size label to use for 5oz bottles

[@echothemurmur9024]

I'm a mushroom farmer looking to resource some of my mushrooms for hot sauces. thanks for the lesson.

[@prado.offroad]

Thank you so much for sharing, have just made a white ghost chilli coconut hot sauce using your advice, very nice. was fortunate enough this year to harvest a couple hundred red/white/yellow and Chocolate bhut jolokia. Sourcing bottles here in Melbourne starting to get expensive , thank god for Temu 🤣

[@ChooRoo]

Good luck on the path!

[@PILearning2LiveAgain]

Great video, thanks for the knowledge. I have made my own sauces for a few years but never knew the acid ratios. I like Mexican style sauces best, so I always put in some oregano, cumin, black pepper, salt, and sometimes a dash of cinnamon. Pequin, habanero, arbol, and jalapeños are my go to peppers. I like that you only use real ingredients, can't stand capsaicin extracts, they give an off flavor to me personally, and I don't like unnatural ingredients when avoidable. Keep up the good work, and passion for the product.

[@ChooRoo]

Cheers mate. Extracts for sure taste like ass. And not a nice clean ass ready for action either, like a gross decaying one... I imagine.

[@mariecartwright3501]

For once, not a fermented hot sauce bottling video!

[@davidfleb]

Thanks for the video really informative, re the pepper x Johny scoville had the sauce tested by 2 independent labs and they came in at 60k so something is definitely up with the pepper x

[@ChooRoo]

I grabbed a bottle of last dab that was meant to be 93% pepper X or something and yeah it was hot but my Mad Jakes sauce is hotter I reckon.

[@stevenwilson5556]

Ha ha, nice video! I haven't started making hot sauce yet but I have been doing some research. You aren't doing any fermentation on this style so this is something I could try without even setting up fermentation and could more or less make it right away. Cool

[@titanicchiefofpuritybeats6522]

just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out garlic as it upsets me - awesome, nice one

[@ChooRoo]

Blueberries!? That's awesome.

[@jthepickle7]

Mango goes into my hot sauce. Also using, today, a pineapple vinegar I made. Never thought to use tomato, until you said Umami...that's going in. Barley malt extract - powder or syrup...a nice sweet. If you find you've made WAY too much sauce, put it first in small hole colander and strain, strain again in a fine sieve and end up with very little.

[@nthabi25]

I have that robot coupe immersion mixer. I had a cosmetic brand that failed and I’m thinking making sauces….. I’m thinking if the names: Saucy Mama or Spicy Venom Which do you guys prefer?

[@ChooRoo]

The more hot sauce the better. Saucy Mama is already a thing though. Always good to google a name before committing to it :)

[@dancresnjovec1070]

Vinegar Salt Chilli flacks Lemons&lime Curry(hot) Cayenne pepper Black pepper White pepper Chipotle pepper Jalapeño pepper Carolina reaper pepper

[@aaftlifemuzic]

Is the amount of vinegar a 1/3 of the total weight including water as well?

[@ChooRoo]

That's about right. 25% to 35% to be on the safe side but it really depends on what other ingredients you are adding. If you use a lot of citrus for example you will need less vinegar.

[@PermacultureHaven]

Fantastic video, Jacob! Just subscribed to your channel. Cheers! Ewa ;)

[@ChooRoo]

Thank you so much :)

[@lequirejosh]

I made a black garlic, blueberry, and Carolina reaper sauce. It was amazing on chicken and steak!

[@ChooRoo]

NOICE! You got a recipe hehehe

[@lequirejosh]

@ChooRoo I sort of have a recipe. The first two times, I went by taste. I didn't write it down. I'm about to make it again and I will write it down. I'll share the recipe when I make it.

[@nanikakitchen1]

Sir i am in Pakistan i don’t know what is the name of those chills Plz help me to chose

[@nanikakitchen1]

@@VideoViewer33512 thanks👍

[@gracemwaba3723]

I need more lessons on this especially measurements

[@ml.2770]

You: little stick mixer The guy she told you not to worry about: Robot Coupe stick mixer

[@RunninWithScissors]

What would be the proportions for an alcohol based hot sauce? I'm thinking of making a dark rum and pineapple based sauce (so no vinegar) but not sure how much Rum to put in, or when to put in (don't want all the alcohol to boil away!)

[@ChooRoo]

To have the grog as a preservative not just for flavour you have to add it after the cooking, so like you said as to not have it evaporate. I use a high proof spirit and proof my stuff to 15% ABV. It's a bit of a science and it all comes down to the alcoholic volume not quantity per se. Anything thats over the 40% mark you would still need more than a third to be properly fortified..

[@RunninWithScissors]

@@ChooRoo I was think along the lines of adding 40%ABV and making it 50% of the quantity, so I wasn't far off I suppose 🙂

[@ChooRoo]

@RunninWithScissors it's really all about that pH. But ethanol totally works. Use a fortification calculator and your good to go. Just remember it's certainly an aquired taste haha. We sell 4 alcoholic hot sauces and they are really rock and roll but not for everyone :)

[@mwscuba]

Do you ever ferment the ingredients then blend up with the acid, like vinegar

[@ChooRoo]

I haven't done fermented sauces. At lesst not commercially but you totally could. As long as you stabilise, you're good to rock!

[@lwlampy]

I was going to ask about fermenting too!

[@johncogan8689]

So I am fermenting a load of halapenos, pineapple, onion etc in a kimchi maker. Its been going about 5 weeks and is bubbling away. When it comes to cooking the sauce to stop the fermentation, does the cooking of the sauce kill off the flavour gained from fermentation ?

[@ChooRoo]

I'm no fermentation expert so honestly not the best person to ask. I'd imagine cooking would change the sauce significantly however there are many ways to cease fermentation. Pasteurisation will heat the sauce to a level that will kill yesst and stop fermentation without "cooking" the sauce which is what a lot of fermented products do.

[@francespowell6923]

Awesomesauce! Meanwhile ... where did you get the Kitchen Witch?

[@ChooRoo]

My pagan wife :)

[@francespowell6923]

@@ChooRoo Nice! Did she find it here, or was it handed down? Or Etsy?

[@ChooRoo]

@@francespowell6923 I'm not sure sorry. Probably somewhere in SA.

[@Rosk03]

Just wondering what's the difference between fermented hot sauces and minute hot sauce like these ones is?

[@ChooRoo]

Different flavours predominantly. The issue with fermentation is that if you don't get it quite right, it can be volatile. Fermentation creates gas, so if the fermentation continues within a sealed bottle, i.e., sauce that wasn't stabilised, you can get exploding bottles. My sister in law ended up in hospital due to an overpressurised bottle spewing hot sauce into her eyes... however, fermented hot sauce can be super delicious if done right.

[@Rosk03]

@@ChooRoo Thanks! I thought all hot sauces were fermented on the strenght of seeing tabasco labels all these years... I like the amount of control on ingredients you have with minute hot sauces... Fruits, veggies, peppers, acids... Endless possibilties from what i can see. Mind blown !

[@ChooRoo]

@@Rosk03 right on. I should mention fermentation is the process of creating alcohol, so typically fermented hot sauces have a very low level of alcohol which not only changes the flavour, often in a good way, but also adds to shelf life and stabilising, provided you do it right and as mentioned before, don't create overly pressurised bottle bombs...

[@kenpickett9317]

How are you checking your ph man?

[@ChooRoo]

Science! Chemicals don't lie. But also we have equipment haha. Currently using the Apera PH20 tester kit. It's not too expensive and is totally awesome but for a home based sauce just get those ratios right and give it a bash. Also we have been making sauce for 20+ years and have been experimenting with shelf life for ages. Turns out the chemistry is sound :)

[@WorkHardOr]

At what time does he show how to make the sauce?

[@ChooRoo]

69:69

[@MsJoyceK]

Hey, thanks for this. Is there a way to make a hot sauce that is not too vinegary in flavour but holds up a good shelf life

[@ChooRoo]

As mentioned in the video, it's all about that pH. Most of my commercial sauces are not very heavy on the vinegar. Increasing acidty via citrus works, alcohol very much works or pasteurised goods will maintain shelf life.

[@mpc3g]

I usually use rice vineager which is very non-vineagery.

[@bunyipadventures]

WE ACCEPT THE CHALLENGE! BRING IT ON MATE!! 😜 Sounds tasty actually, we hope its hot enough! Oh BTW why not mix those two together too!

[@ChooRoo]

In on baby! Hahahaha!

[@bunyipadventures]

@@ChooRoocan’t wait!!

[@gtvwill]

Current fav is Carolina Reaper, Water, Apple Cider Vinegar, Honey and Lime :) Only 1 Reaper to like 1-2L of sauce, my kids love it. Equal Parts water + vinegar, bulk honey and lime. Goes hard on tacos. Edit: Also kents please wear safety goggles if your gonna do this with super hots. You can ruin yo eyes without that shit. Old mates got glasses on so he's like 50% darty but if you dont normally wear em, do it while you blend your hot sauce. Finally if you heat extract the chilli into the vinegar with heat, you will gas out your house 10x worse than blending, it'll go away after a few hours airing it out.

[@melindapearson295]

VERY educational - being I a newie and excited to learn to make Hot Sauce but a bit of the foul language is a turn off. Do you have a book out? I would be interested in it.

[@ChooRoo]

I am what I am. We do put a warning at the start of the video and, if I were to publish a book, which is kind of in the works, it would be most foul albeit, rather informative 🙃

[@wilhelmdekock2637]

Wondering why you say to preferably stay away from oils. Chillie oil is well known product. Did you mean using oil as an ingredient in sauces? Mozambican peri peri sauce generally also gets a fair proportion of oil. So just wondering what the down side is or why you try to stay away from it.

[@ChooRoo]

Yes, I meant in terms of frying or cooking ingredients prior to making a sauce. Incorporating oil into sauce can take a bit of finess, so in this beginner tutorial, I didn't recommend it so as to keep the instruction simple. I'll be doing more videos in the future, adding to the complexity and style as we go :)

[@wilhelmdekock2637]

@@ChooRoo yes, chilli oil is certainly not a sauce. Would love to hear your professional approach to incorporating oil into sauces then! Not that I have some sort of an obsession about it. Just think the way you could use it as part of an emulsification process when blending sauces.

[@beingsneaky]

Simon you make hot sauces too. How many channels you got man?? Thought you were just a science guy, but then again, sauce making is an art and science... Bet you're tired of of the comarision.. lol

[@madvillainy6845]

Experience the Last Dab.

[@timmyfriday2718]

Hire me!

[@ber0006]

Had the exact same problem with those shitty stick blenders haha work well when they aren't on fire though.

[@ChooRoo]

Good for little dips and pates. Not great for commercial sauce making 🤣

[@completely1cky483]

Love the video but the focusing in and out hurt my eye then my head started to hurt as well halfway through the video.

[@rickbarton4715]

Bro, put that dirty spoon down!!!

[@shanecopeland8892]

Don't care for the party mouth but why does he leave all the seeds in there..

[@ChooRoo]

Come on mate. Who doesn't love a party mouth?

[@GB-fz7wg]

@@ChooRoo LOVE THE VIDEO, Love the party mouth. Thanks for the recipe mo' fo'.

[@gregg2097]

why do people think that they need to swear to show they can speak. gutter talk is so low end man

[@ChooRoo]

Why do people feel the need to ignore language wanings at the start of videos. Illiteracy is so low end man.

[@GB-fz7wg]

@@ChooRoo Let's see 'em eat your sauce without swearing a bit

[@jackdad7411]

I don’t know how, but I managed to get through this video. Content was great, language was atrocious. Like most I have kids and this kind of language is not acceptable in my house. You end with “subscribe if you liked it”, if you want subscribers you have to clean it up. I know you can. From the ❤

[@ChooRoo]

Lol nah

[@serpent661]

Maybe you should have read the warning then 😢😢 No one needs to cater to you or your children.

[@jackdad7411]

That’s true 661, he does not have to cater to me. He has good content and not many subscribers. He’s also in a position to expand on his brand, sooo…why limit your crowd? I would love to see him quickly 10x on subscribers, which ultimately leads to greater sales and more $$ Good day to you my friend

[@ChooRoo]

@@jackdad7411 I do this for the love of it, if it was more popular that would be great, but I am what I am, and if the channel never grows so be it. If you met me in real life you would get the same personality as you see in the videos. Is it a bit crass? Sure, but that's just me being me and I don't plan on changing anytime soon despite potentially alienating some viewers. The other side of the coin is you get a genuine person on screen and in real life and if you are cool with a bit of fun language then that's great as that my kind of audience. Loud, proud, and unashamed :)

[@ml.2770]

​@@ChooRoolol Ya, nah. 😂