Homemade Ghost Pepper Hot Sauce Recipe | How to make Bhut Jolokia Sriracha | White Thunder BBQ

[@centaur6ify]

So tried this twice. Once at 2 weeks and second at 3 weeks. The one at 2 weeks had a nice taste, not too complex and a hot not unbearable after taste. There are those in my family with digestive issues that can enjoy this one. The one at 3 weeks was much more to my liking, complex flavour and hot from the get go, but not so hot you can't taste what's going on. So my spin on your recipe - 3 different hot peppers, chili, habanero and ghost, in ascending order of quantity. -started with 1/2 jar(100ml)sundried tomatoes in oil, I figured 2 birds with one stone, I figured it be tastier with the oil and tomato flavouring one another -1/2 cup brown sugar, I'm thinking maple syrup next time -Buffalo Trace for da bourbon Thanks for the inspiration

[@WhiteThunderBBQ]

I like that sun-dried tomato idea!! I may have to try that in my next hot sauce. I have a bunch of peppers to harvest and can't wait to make some new sauces. Thanks!!

[@nicholasfailing499]

This is exactly what I was gonna do

[@luciashort7294]

I put cayenne (my favorite), colorado, pasilla, and ghost. No sugar at all. The rest is the same. We are all addicted, even my 10 y.o. Great recipe! Thank you!

[@raytraber3005]

Just made this sauce. Very well put together. Really turned out well. We did it with the Reaper, Ghost and Scorpion peppers. Used the Jim Beam Apple for the bourbon. Really packs a nice punch. Thank you for the recipe.

[@WhiteThunderBBQ]

So glad you like it! Thanks Ray!!!

[@chuckreff]

I used this method using Carolina reapers instead of ghost peppers and it turned out amazing. It has a similar taste to that of Bravado's Black Garlic Carolina Reaper sauce.

[@WhiteThunderBBQ]

I love reapers!! That sounds amazing!!

[@bigmike9558]

That is exactly what I wanted to hear because I love that black garlic sauce so I plan to make this this year

[@TheOwen1974]

Been following this recipe for a few years now, never lets me down..Thanks..

[@WhiteThunderBBQ]

Thanks man!!! I can't wait to make some new ferments this year!!! I have some super chilies that have a fantastic flavor - not super hot but I might toss a could reapers in. Cheers!!

[@jamesrobinette2580]

you don't use vinegar during the 3 week fermentation process?

[@TheSquishyMonster]

That finished texture is like butter!!

[@WhiteThunderBBQ]

+TheSquishyMonster Thanks Angela!! Hope everything is going well!

[@bigmike9558]

I’m So excited to try this. My Peppers, onion and garlic have been fermenting for 2.5 weeks on Wednesday they will hit the three week mark and I can proceed in making sauce im pumped

[@WhiteThunderBBQ]

How did it turn out? Probably hot as heck? Cheers Mike!

[@bigmike9558]

@@WhiteThunderBBQ it’s amazing!!! I have another batch fermenting already again I increased the garlic. But yea I’m very happy with how it Turned out thank you

[@WhiteThunderBBQ]

@@bigmike9558 that's awesome! So glad you like it.

[@blakeskinner3878]

I changed the recipe up a little when I made it but the basic process did wonders thanks for the post!

[@WhiteThunderBBQ]

Thanks Jimmy!!! Glad you made it your own!

[@DoubleM-hf6ih]

I’m tempted to buy some of that hot sauce. I can handle Tapatio and Tabasco. A friend of mine told me that this stuff is hotter than those two combined.

[@WhiteThunderBBQ]

way way way hotter than that LOL

[@ftwtfml]

That looks delicious. I just picked up some dried ghost peppers from the commissary. I ate one and they're unbareably hot so I was looking to make a sauce with them. Thanks for the video.

[@heavyq]

Ghost peppers and me are BFFs. Will be making this for sure! Happy new year!!

[@WhiteThunderBBQ]

+heavyq woot! you will love it then! You can really taste the pepper flavor...only thing that didnt come through was the burbon

[@jeffschultz576]

This looks delicious, thought the mash would be better off discarded but going to give this a try. Tons of peppers this year to experiment, much thanks!

[@WhiteThunderBBQ]

@@jeffschultz576 save the mash and dehydrate it... that's how I roll now.

[@rpg4sale161]

Finally made mine this weekend, I used reapers and moruga Scorpions, best hot sauce recipe I've ever made

[@WhiteThunderBBQ]

DUDE!!! That sounds sick! I just made a new sauce with scorpions and omg is it good! I had to freeze my reapers and hope to make something soon with them.

[@rpg4sale161]

Year later and making this recipe again with this season batch of peppers, unreal how good this recipe is, I refuse to use any other recipe.

[@carsonsweeney4411]

Made some today added jalapeños and used more bourbon turned out amazing and now I have 30 bottles to go through, great recipe though.

[@WhiteThunderBBQ]

Thanks Carson!! Glad you liked!!

[@mastertemple8369]

I made my batch with some maple syrup....it was frickin hot but sweet...!!

[@msg3030]

So I tried this receipe and it came out pretty good! Its damn hot thats for sure, but flavorful! My only issue with it is that its got a funky smell to it. Is it possibly from the fermentation? Does yours have a weird oder to it as well? Thanks for the receipe tho, great sauce!

[@WhiteThunderBBQ]

Thanks for trying the recipe - fermentation puts off a 'funk' - its a very distinct smell.

[@verifiedinthestreets9023]

@@WhiteThunderBBQ its a cross between a big toe and a gouch

[@larrysilver409]

Chilli Godlevel lmffao. Seriously can’t stop.

[@osteopathichealthcentre475]

I have made this once with peach and once with mango. This time I am going to make it with pineapple. My friends love it. My wife another story, I have to make it outside and have my own dedicated blender. She dose not stay in the house the day I make it. The music in the video really enhances the ghost flavor of the sauce.

[@WhiteThunderBBQ]

hahahaha I bet!! Pineapple would be awesome! I have to try pineapple now :-)

[@waynejohnson3812]

Made it a little different, but your guys stuff is good,...keep up the great work!

[@WhiteThunderBBQ]

Thats badass Wayne! I love making hot sauce! Made a few new recipes this year as well!

[@Rouxteur]

So far in the last year I did this recipe with differents types of hot peppers, habanero, thai, cayenne. I finally got my hands on ghost peppers and will start the fermentation this week. Only worry Ive got is that I got nothing to cook outside so hopefully It will not be too bad to boil it inside a little. Thanks a lot for this video.

[@WhiteThunderBBQ]

Wear a gas mask hahaha. I like to mix peppers too - I usually go with Red Jalapeno, red Habanero and cayenne all at once. Thanks Marty and good luck!!!

[@bradleymcwilliams2629]

This is the best hot sauce recipe I’ve seen! Music is a perfect compliment man!

[@WhiteThunderBBQ]

Thanks Bradley!! Cheers!

[@bradleymcwilliams2629]

White Thunder BBQ Slainte

[@Jimih1180]

I made this...some shit I did to make it more of my own: I didn't have enough ghost peppers yet when I started the brine so I added a bunch of jalapenos. I also had dehydrated some ghost peppers also and added a teaspoon of that when I added the sugar. Salt to taste? I screwed up and oversalted....so I added another 1/4 cup of sugar and it balanced it right back to where it was. And I went crazy with the burbon and it tastes absolutely 100% better than I expected.

[@WhiteThunderBBQ]

Hell yeah man - glad you made it your own!! I normally go for like a 2.5% brine in my hot sauces now and extra salt is hardly ever needed anymore. Very glad you enjoyed it! Cheers Jimih!

[@starkraven7308]

I know I'm a bit late to the party but I have some Red Ghost, Cayenne, Jalapeno, Habanero, Hot Banana and Scorpions growing right now, just starting to ripen. Also got green onion, Poblano and orange bells to add for flavor. I can't wait to get these babies mashed up into a few sauces and other recipes.

[@WhiteThunderBBQ]

Nice!!!! I just planted most of my plants for this year. I did a roasted poblano n scorp sauce last year....it was soooo good. Cheers to a bountiful harvest!!

[@krisinsaigon]

Hi, i've got a question- how long did the scotch bonnets take to ripen? I have a plant with a crop of Scotch bonnets on and i waiting for them to ripen too, they are hanging now green and i am waiting for them to change color so i can maoe hot sauce

[@WhiteThunderBBQ]

@@krisinsaigon Some peppers take weeks to ripen.....never grown scotch bonnets but my guess these take awhile.

[@starkraven7308]

@@krisinsaigon Scotch Bonnets usually take about 4 months from planting to harvest. Sometimes they won't start to ripen and fully change color until later in the growing season or until you trigger it by picking some of the fruits a bit early, much like ghost peppers. I used a light application of Osmocote Smart Release flower and veggie food monthly on mine and it seemed to speed up the color change.

[@krisinsaigon]

Thanks guys! Yes these have been on the plant a few weeks now without having ripened. But i have waited a some months already, i can wait a little longer

[@nickk7769]

I Love The Ghost Hot Pepper!!! My Favorite Part Is The Seeds! And The Taste! Great Video!!!

[@WhiteThunderBBQ]

I do not think I am growing ghosts this year. They do have a very distinctive flavor! thanks Nick!!

[@Foreshay]

Did you strain this before bottling? Recipe looks awesome, can’t wait to try!

[@WhiteThunderBBQ]

I did not but you can if you like :-) Thanks Stephen!! Good Luck!

[@lucid484]

Going to try this today. My Ghost Pepper plant just produced a ton of peppers. Will try the sundried tomatoes and brown sugar like someone suggested and I just finished making a bottle of ghost pepper tequila and kept the peppers..will try that instead of the bourbon 😁

[@WhiteThunderBBQ]

Sounds awesome!!! Let me know how it turns out! Good luck

[@jonathanbrunner5202]

Always believe it to be a sin to remove the placenta and seeds. Nicely done!

[@WhiteThunderBBQ]

Thanks so much Jonathan!!

[@darthwader6591]

The last part where you boil the sauce how long do you boil it for and did you let it simmer for a while? Pretty much what's the timeline from when you add the sauce to the pot that had the tomatoe paste.

[@WhiteThunderBBQ]

Just a few minutes - just want to get some caramelization on the paste. And I let it cook down for about 20-30 minutes. Thanks Darth!!

[@YoungRaptorChild]

Great video. Is the amount of vinegar you put in at the end make it overwhelming? Seems like a large amount. Thanks

[@WhiteThunderBBQ]

+Blake Roberts honestly these peppers are so hot, I don't think you can notice. But if you are worried start worth less and slowly add top your liking. Thanks for watching Blake!

[@ericlummus7856]

I’m going to give this a try. How many ghost peppers were used??

[@WhiteThunderBBQ]

Maybe1-2 quarts?

[@juanroberts5974]

I just grew Armageddon peppers. If I use this recipe how many peppers would you suggest I use. I tried a small piece of one and they are very hot. I had to gargle milk and ate half a tub of cottage cheese and I’m pretty good with hot peppers

[@WhiteThunderBBQ]

Juan - you could always cut the peppers with some sweet red peppers. I use them a lot when making sauces to mild them out. Just make sure you remove the seeds from the sw reds. You could also wear gloves and remove the seeds/membranes from the super hots you have. Cheers Juan!

[@ajsirch]

Thanks for the recipe - trying to follow it (as much as possible :-)). After 1 week of storage, there are some whitish residue/precipitate floating to the top. What is it and what should be done? Any help would be appreciated

[@WhiteThunderBBQ]

hi Chris - I guess it depends what it looks like. Its probably just the lacto bacteria. Could also be kahm yeast - but I have never seen that develop in less than a couple months. If you want - send me a picture on instagram or facebook and I'll take a look.

[@Guava644]

Is it a cock up if I first blend the ingredients before i do the fermentation process? I got a bit hasty and did it the way it made sense to me

[@WhiteThunderBBQ]

+ernst venter should be fine - I've done a fermented pepper mash before too but your going to have to mix if up every could days with a spoon.

[@Guava644]

White Thunder BBQ thanks!

[@justkoolrayray75]

My half gallon jar has produced about a half inch of ( mother of vinegar) on the bottom, should I strain out or blend it with the peppers when ready?

[@WhiteThunderBBQ]

I think either is acceptable

[@dustinfuentes5746]

I made this and it is amazing!!

[@WhiteThunderBBQ]

That's awesome!!! So glad it turned out good Dustin!

[@J-WHO312]

Cool and dry place...is the fridge ok?

[@WhiteThunderBBQ]

+Josue Alvarez no... like a basement, garage or something like that. Thanks for watching!

[@J-WHO312]

I couldn't wait the whole 3 weeks. I can't imagine it being any hotter it tastes really good and the heat stays with you all day love it good job.

[@WhiteThunderBBQ]

haha - I do not blame you for not being able to wait. It actually mellows out a little the longer you age it. I am glad you like it!

[@6496chase]

White Thunder BBQ= Hello, like you were saying dark and cool place. I live down South Florida and it gets hot in my garage, Could I let in sit in my house for the 3 weeks?

[@dennisfeeney2149]

Do you know how many ghost peppers you should use along with the other ingredients I couldn't get a good number just by looking at the video it's my first time making a hot sauce and I would love to try your recipe

[@WhiteThunderBBQ]

Maybe a pound or two? Not really sure - I filled a half gallon jar I think. Thanks Dennis!

[@dennisfeeney2149]

White Thunder BBQ okay thanks for the advice love your videos

[@hermenesgonzalez7964]

Where I live is hard to find good peppers,i finally find ghost pepper,i have an addiction to spicy, ghost is mild for me but I'm sure this recipe is going to make it taste flavoring and delicious

[@WhiteThunderBBQ]

yeah - same here.....I have to grow all the peppers that I use in these videos. Good luck Hermenes!

[@kamieaston3016]

Same, I live in a rural area so ghost peppers are almost zero to none around here. I could order them, but I decided to grow them myself. They only take 150 days from seed to harvest and live up to 7 years if properly taken care of. It's one of my goals to eventually make hot sauce with them, hence why I'm here. If in doubt, grow your own peppers.

[@SmokedReb]

Great video and amazing recipe.

[@WhiteThunderBBQ]

+Smoked Reb BBQ Thanks brother!!!

[@AussieAngeS]

Oh gosh that would be some deadly hot sauce, but man it would be delicious Nate! Looks fabulous

[@WhiteThunderBBQ]

Thanks Ange!! This stuff was the fire!

[@gavinator354]

hey great vid! question though. why do you cook after fermenting? doesnt that kill the good bacteria from the fermentation? i always thought the goal was to have that good fermentation bacteria in the bottle to prolong shelf life? maybe im way wrong though lol

[@WhiteThunderBBQ]

theres a couple schools of thought to prolong the shelf life. Fermentation - is a way but it really only matters is if the pH is low enough to produce a shelf stable sauce. The sauce can also be pasteurized which is what I am doing in this method. I have done both. Personally I like the consistency of a pasteurized sauce compared to an only fermented sauce. Both taste excellent though! Hope this helps Gavin!

[@gavinator354]

@@WhiteThunderBBQ thanks so much for the reply! makes total sense. i can't wait to experiment with my first fermentation :)

[@rawveganguru8381]

Amazing video. Great recipe and techniques, love your content💚👍

[@WhiteThunderBBQ]

So you like hot sauce?

[@rawveganguru8381]

@@WhiteThunderBBQ I love hot sauce in a serious high level way. Yes serious Pepper Head

[@WhiteThunderBBQ]

@@rawveganguru8381 Nice!! I just posted a new hot sauce video yesterday

[@doublejbbq42]

another great sauce, happy new year

[@WhiteThunderBBQ]

+doublejbbq Happy new year Jimmy!!

[@GremlinBando]

Do I need to refrigerate after ? Or after I open again? Can I store in my cupboard or fridge and what's the shelf life? Great video thanks!!

[@WhiteThunderBBQ]

I would store it in the fridge after opening. Depending on the pH, you can probably store it on the counter while storing. Cheers Arielle!

[@GremlinBando]

@@WhiteThunderBBQ thanks cant wait to make it!

[@25pebble]

Thank you for the recipe what ratio is your brine? salt to water? i have 20 plants mix of carolina reapers, ghost pepper, scorpions, yellow reapers and habaneros. I love habaneros but to me now my tolerance they taste mild i needed to move to a hotter pepper. so trying new stuff this years so far is 7/6/20 and my plants all of then got flowers and pods but my red carolina reapers they haven't flowers yet. Habaneros are growing like crazy thought.

[@WhiteThunderBBQ]

I would use a 3-4% brine. I was only able to source 1 super hot plant this year :-( I got an Apocalypse scorpion. But have a ton of other plants. I cant wait to do some new fermentations. Cheers!

[@25pebble]

@@WhiteThunderBBQ Thanks for the reply my man good luck in with your channels

[@NoHippieBBQCooking]

I'm stealing this and making a variation of it soon. I'll give you a shout out when I do

[@WhiteThunderBBQ]

Thanks Lyle!!

[@jancary8735]

Thanks Nate for all your videos. Wishing you and the family a very happy New Year. Looking forward to 2016 from you

[@WhiteThunderBBQ]

+jan Cary Big things man....big things

[@nathanswift3592]

How big is the jar you used/how much sauce does this make?

[@WhiteThunderBBQ]

Looks like it made a couple quarts or so. Jar was probably a half gallon? Thanks Nate!

[@silviopannozzi9697]

is there a limit to how long you would ferment the peppers? I want to start fermenting some that are ripe while waiting for more to finish growing/ ripening on the plant.

[@WhiteThunderBBQ]

+Steven Pannozzi i would start fermenting them all at once.

[@silviopannozzi9697]

+White Thunder BBQ The 2nd batch would be done in a 2nd jar, not added into the same (1st) jar

[@WhiteThunderBBQ]

+Steven Pannozzi ohh....that makes sense. I just did a batch and it stopped fermenting after 8 days.

[@justkoolrayray75]

I am surely going to try this recipe, may be a stupid question but what size was the jar you fermented in? I only have frozen ghosts, do you think they would work if I add some fresh peppers as well? They were frozen a week ago.

[@WhiteThunderBBQ]

yeah I would think they would work if you mix some fresh in. Or throw any fresh pepper in there. I think this was a half gallon jar? Good Luck!!

[@justkoolrayray75]

@@WhiteThunderBBQ thanks for the reply, will be doing this recipe this weekend and hopefully have some sauce to test out by Thanksgiving.

[@justkoolrayray75]

Fermented it today, looks absolutely beautiful in the half gallon jar. I can hardly wait the 3 weeks till I cook.

[@deant1499]

Do you leave it to ferment at room temp or in the refrigerator?

[@WhiteThunderBBQ]

Hey Dean - Cool dark place. It wont ferment in the fridge.

[@MrRohant]

should I put vinegar before or after heating it up in a pan?

[@WhiteThunderBBQ]

Either will work...I usually do it before heating. Cheers rohant!

[@Pdikle77]

Loved the video. Thank you!

[@WhiteThunderBBQ]

Thanks for watching!!

[@sumoneelse3011]

I can only find dried ghost peppers. Should I rehydrate them? Or would it change anything just to use them as is?

[@WhiteThunderBBQ]

You wouldn't be able to ferment with just dried peppers. You would need to add a bunch of fresh peppers to the mix. I would re-hydrate first too. If you set on using just the dried peppers - this is a recipe I did using just dried peps - kzbin.info/www/bejne/npC0nGuvn9aLjZI

[@avidreader-pe7vm]

Can we use the Same recipe for dried ghost pepper?

[@budharvesting]

Great job on the video. I have a bunch of White Ghost that I need to do something with. Thanks for the idea.

[@WhiteThunderBBQ]

+budharvesting thanks!! Never seen white ghost before. Sounds good!

[@6496chase]

White Thunder BBQ= I was wondering how many Ghost Peppers do you use?

[@RivetGardener]

Looks fantastic! I am going to try this this wekend- but a few q's first: Is that a 1 or 2 QT jar? 2: Are you sure 2 teaspoons of salt in 3 cups of water is enough? Just asking, cause this past summer I was making tabasco sauce and my mash went bad and molded and I had to throw it away. Oh I bet those vapors coming off the pot as you poured in the blended sauce were insanely hot and sinus-clearing! LOVE that addition of bourbon~fantastic! How did it affect the final flavor? ....And with he final addition of cider vinegar I am completely hooked! On the list to do this weekend, and thanks for sharing buddy! Added to favorites as well.

[@WhiteThunderBBQ]

+Rivet Gardener Thanks Rivet! It was a 2 qt jar. Make sure you have enough water to cover the peppers. I always use something to weigh them down so that they are exposed to air. I could not really notice the bourbon....should have used more I think. One thing to keep in mind...I fermented this in my garage when it was 30-50 F out so the fermentation was really slow. Hope this helps :-)

[@RivetGardener]

Sure does thanks. We have a basement so 50 F temps as a base is what we have going on in the winter, so we are set. Just want to confirm the salt quantity again if you would please :)

[@silviopannozzi9697]

Rivet Gardener hey, did you try this recipe? I did it last year successfully but can't remember if I used 2 teaspoons or tablespoons of salt.

[@bigmike9558]

What is the salt to water brine ratio ? And what’s the vinegar cider blend just apple cider vinegar ?

[@WhiteThunderBBQ]

I usually do a 2.5% brine. Yes - Apple cider vinegar.

[@metairie33]

How long do u leave it on tree he stove

[@WhiteThunderBBQ]

45 minuters?

[@eb9900]

Is this shelf stable? I would like to make, but need it to be shelf stable as ZI want it for Christmas gifts.

[@WhiteThunderBBQ]

You better start now... mine was but I made sure to test the pH. Add more vinegar to bring down the pH even more

[@juggla4evr1]

im going to use this recipe with the Carolina reapers from the garden. any tips on how to store it for long shelf life?

[@WhiteThunderBBQ]

hey brother - I usually just keep it in the fridge. It usually does not last more than 3 months with the rate I go through it. I would imagine the ph level is fine for canning....but I am no expert on that.

[@juggla4evr1]

thanks Bro Im really digging this method. I appreciate it.

[@WhiteThunderBBQ]

no problem Juggla!! Let me know how it turns out. Photos are always welcome :-)

[@mikem3901]

Great video.. Love that song also

[@WhiteThunderBBQ]

Thanks so much Mike!!

[@schlaznger8049]

I know the ingredients are in a salt water brine but is there anything to worry about after leaving it to ferment for 3 weeks? Botulism or listeria maybe?

[@WhiteThunderBBQ]

There is a possibility - if the salt ratio is too low, then bad bacteria may form. I think the main concern would be botulism. These peppers are pretty acidic, so if you are concerned, I would get a pH tester. Thanks for watching!

[@slipnsldnaway]

I think the cooking process afterwards killed anything living in it they say to heat it to at least 180 before bottling

[@GifCoDigital]

lots of people ferment for much longer and never cook afterwords and its fine. Just make sure there are no air pockets.

[@Juanelo1946]

Nate, OMG I can see why this packs heat! But I can see how explosive the flavors must be too. I can put up with a lot of heat for sauce this tasty! Great job! Happy New Year!

[@WhiteThunderBBQ]

THanks so much John!@!

[@EZGlutenFree]

Very Nice Nate. Happy New Year.

[@WhiteThunderBBQ]

Thanks so much!!

[@loganmccrary7796]

@White Thunder BBQ have you ever tried grilling peppers and THEN fermenting them? I was wondering myself so i could try when i make my own sauce.

[@WhiteThunderBBQ]

Not sure if that would work. I think cooking the peppers might kill off the bacteria? I would suggest doing some grilled and some fresh? Let me know how it turns out Logan!

[@loganmccrary7796]

@@WhiteThunderBBQ maybe a quick char? I was thinking about half cooked half raw. But i want the longer shelf life.

[@WhiteThunderBBQ]

Get one of those cheap ph testers....anything under 4 is shelf stable. I really want to try charring some first but our growing season has not started yet.

[@loganmccrary7796]

@@WhiteThunderBBQ same here. I got a bunch of plants started. Wanting them to hurry up and grow already haha

[@WhiteThunderBBQ]

Think imma have to take some grills off my deck this summer to make more room for potted peppers. What kinds you growing?

[@reinboldt314]

How long do you recommended heating or boiling ?

[@WhiteThunderBBQ]

+James Reinboldt low simmer- 30 minutes to an hour. Just to cook off a bit of the liquid so it's a thicker sauce. Thanks for watching James!!

[@samarashadow]

Never made hot sauce before. How long do you have to keep it on the hob?

[@WhiteThunderBBQ]

on the hob?

[@samarashadow]

@@WhiteThunderBBQ how much time do you cook it?

[@blackcat3395]

complete newbie here so sorry lol when letting it sit, is it best to do it with the plastic wrap as shown in the video, or would covering it with the mason jar lid be ok? is it jut personal preference or is that done out of necessity? thanks!

[@WhiteThunderBBQ]

+Catherine Mullin Thanks for watching Catherine!! Your best option would be cheese cloth or something breathable....they actually make specific lids for mason for fermenting.

[@WhiteThunderBBQ]

+Catherine Mullin Thanks for watching Catherine!! Your best option would be cheese cloth or something breathable....they actually make specific lids for mason for fermenting.

[@blackcat3395]

+White Thunder BBQ Awesome! Thank you so much!!! :)

[@joebeerlow2805]

I like your hot sauce videos. They aren't full of douchyness. Just started fermenting our habanero sauce and now I want to try this one. Where do you buy ghost chillies from?

[@WhiteThunderBBQ]

I grew them! Got pictures to share on the hab one? How long after got fermenting for?

[@masterfox9729]

How in the world did you grow so many peppers? My ghost pepper plant grew one pepper in 6 months?

[@WhiteThunderBBQ]

I think I had 4 plants for all those peppers. My reapers and scorpions had a very small crop this year

[@terryjohnson7315]

@@WhiteThunderBBQ My scorpions are slow, but abundant reapers and red ghosts. I live in Florida and all plants are in 16 inch diameter pots. Fertilize every 2 weeks with a pinch of 10-10-10.

[@priyabora3862]

Master Fox I live in Assam, India..origin of bhoot jolokia (ghost chillies) and here we get minimum 10/12 pepper per plant.

[@whycamucwatuwant]

Hahaha I live in Québec and my bhut jolokia plant have at least 20 jolokia full grown but still green.

[@whycamucwatuwant]

Grow bags! 5gallons. Should be transplant but i'm too afraid it would produce a ton and enough to cause harm. I would had plant it in a 25gal. promix X sand. If that help you... I did fertilize it with a bottle of wine once I beleive(put grass and water to sunlight for a couples of days and put that in it. People are also mulching to get more nutrients and water absorbed. I didn't. I prefer water to get out as fast as possible. Water in the morning only not past 10am. Mulching brings flies too and it isn't something you want if you bring them inside for another year.

[@keaco73]

Would fermenting in the refrigerator work well?

[@WhiteThunderBBQ]

I do not think it would ferment in the fridge. Pretty sure you need a warmer environment.

[@dawtip1673]

Yummy 😋 would love that sauce over my burger or fried chicken

[@WhiteThunderBBQ]

Ohh HELL YEAH!!! Thank you!

[@dawtip1673]

Ghost pepper is a part of our cuisine in Northeast India. And only the Northeast Indians can tolerate the Ghost pepper without breaking a sweat.

[@plitz]

Are there other peppers I could use if I don't have ghost ? Any suggestions? Thx

[@WhiteThunderBBQ]

+Steve Bono what can you get?

[@jrchapman36]

I take it this is a “cook outdoors” recommended recipe lol

[@WhiteThunderBBQ]

hahaha - for sure LOL Thanks Kris!!

[@colbyfisher3164]

Strongly recommended

[@bvp1255]

Going to make this recipe today with ghost chilies from my garden. Going to give some away as gift, how many chilies should i use to to make a sauce that is around 7 on the 1 to 10 scale. Just a ball park number

[@WhiteThunderBBQ]

+Brian Pearson that's a tough one Brian....hot scales are sick a relative thing. Depends one how much you're making. Ghost chilies are hot. One per bottle might do it.

[@steveewen5438]

so is the burbon important for the end flavour?

[@WhiteThunderBBQ]

I could not really notice the bourbon in finished product. Thanks for watching!!

[@Lemious]

Will fermenting take away from the heat at all?

[@WhiteThunderBBQ]

I dont think so - still super hot!

[@Adambobro]

for the brine was that 2 teaspoons or tablespoons of salt?

[@WhiteThunderBBQ]

I would use a 2.5% brine.

[@Adambobro]

@@WhiteThunderBBQ still not clear on it... im just a beginner in regards to this...

[@stevehertzler4797]

This looks awesome. I’m making two batches. One with ghosts, one with Tabascos. Two questions: Do you ferment on the counter (room temp) or in the fridge? Should the lid for the fermentation need to be airtight? I was surprised to see you use a plastic bag. Thanks!!!

[@WhiteThunderBBQ]

Thanks Steve!!! I ferment in the basement - dark and cool. I use a vapor lock with all my ferments now.

[@stevehertzler4797]

@@WhiteThunderBBQ I’m on batch 4 of 6 with tabasco, cayenne, and ghost peppers. Half are sweet with the sugar, half are hot without sugar. For what its worth, my (Thai) neighbor and I prefer the “no sugar added” versions!

[@lwwarren9485]

Well produced video👍🏾🤙🏾

[@WhiteThunderBBQ]

Thanks Warren!!

[@TravelsWithPhillip]

Thanks for this great work! we love it! Happy New Year, my friend:)

[@WhiteThunderBBQ]

+Travels With Phillip Thanks!! Happy New Year!

[@doug8715]

Great video and I will definitely give it a try! Im new to canning and thus my question. Does the fermentation process help enhance the flavor of the peppers? How much different would it taste if you didnt ferment it? Thanks!

[@WhiteThunderBBQ]

+Douglas Moran Thalys for watching Doug!! Fermentation changes the flavor a bit...I find that fermented sauces have more of a body than nonfermented. I say try it both ways and see what you like better.

[@TheMicka7x]

Looks amazing. What is the song in the video?

[@WhiteThunderBBQ]

+Michael Guay thanks Michael. Don't know off hand...ill have to look into it.

[@dr.robotnik7334]

How did looking into it turn out???

[@justinthomas3203]

White Thunder BBQ where did you find the song? I'm sure the artist would appreciate some credit for their work.

[@columbusohio72]

Matty Andrews lol

[@paulieplayspoorly]

It sounds like utube generic, music they let you use for cheap/free if you don't have a soundtrack. A lot of foodie vids do it.

[@faithkerns1626]

thoughts on roasting the peppers before fermenting?

[@WhiteThunderBBQ]

honestly - I have mixed emotions on this one. It sounds like a good idea but I am not sure how well cooked peppers will do in the fermentation process. I would only try it with store bought peppers. GL Faith!

[@MatthewGNelson]

@@WhiteThunderBBQ IT's my understanding that cooking the peppers would kill the lactobacilous on the skins, and thereby make the ferment fail (if you didn't add fresh peppers to compensate.)

[@WhiteThunderBBQ]

@MatthewGNelson that's correct - you will need to add something fresh to compensate for the bacteria killed in the roasting process

[@konjkonj123]

If I don’t drink/none of my family does (purchasing alcohol would be a whole commotion) do you recommend something in place of it?

[@WhiteThunderBBQ]

Just leave it out :-) Thanks!!

[@jarodthompson8974]

How many shallots/ghost peppers did you use?

[@WhiteThunderBBQ]

just what was in the video....I didnt measure. In my batches now I weigh out all the peppers so I know exactly how much I use.

[@Skarrald]

Cool video but I have a question: why ferment the thing first if you gonna boil it to death afterwards?

[@WhiteThunderBBQ]

Just fermenting for the flavor.....I cook to the consistency I like in a hot sauce. Cheers!

[@Skarrald]

White Thunder BBQ oh, Nice :) I thought the bacteria was tasteful but not when dead from the heat. Gonna try this myself. Also try xantan gum for the thickening if you get tired of reducing :)

[@WhiteThunderBBQ]

Yeah I have seen people use that....we actually use it in Wheat Free baking so its always in the pantry.

[@glieke]

any other option for adding ( burbon)

[@WhiteThunderBBQ]

a little bit of red wine? Or just leave it out completely. Cheers!!

[@progers5019]

I like this. Every video I watch on making hot sauce, everyone makes it a little different. Guess that's the meaning of make it your own. lol

[@WhiteThunderBBQ]

Thanks Phil!! This sauce so freaking hot. I usually like to go with my standard 3 pepper blend of cayenne, jalapeno and habanero. I cant wait to see what your sauce looks like! I have a few other quick non fermented recipes if you have extra peppers :-)

[@progers5019]

@@WhiteThunderBBQ thanks Nate. There are enough peppers left to do another round. Your sauces turn out so colorful. They are pretty just to look at. LOL

[@romafightclub3397]

how long should it boil on the fire?

[@WhiteThunderBBQ]

30 minutes?

[@joepolo9677]

what is that glass tube you put in the top?

[@WhiteThunderBBQ]

It was just an empty glass container that I used to submerge all the peppers. They make actual fermentation buckets that have something similar. Thanks for watching Joe!

[@meatmastertom]

What temperature did you ferment it at?

[@WhiteThunderBBQ]

no idea - this was out in my garage during the fall - probably 60-70F

[@WhiteThunderBBQ]

it was a real slow ferment because it was cooler.

[@stevenzytkowicz4015]

Can you post a written recipe for this video??? Thanks

[@WhiteThunderBBQ]

Sorry - no time. Check my blog, there may be a recipe there (when I still had time to write them up). Cheers Steve.

[@mse1333]

I wish more hot sauce folks would discuss pH and shelf stability. Can only store so much sauce in the fridge.

[@WhiteThunderBBQ]

I normally shoot for under 4, i prefer under 3.4 though - I mention the pH in my newer videos. Didn't know about it back when I made this one. Can always hot bottle (pasteurize) them.

[@mse1333]

@@WhiteThunderBBQ thanks, those parameters are what I’ve been thinking as well

[@jeffveron8783]

I wish I could show you pics of my habanero plant. The habanero peppers cross bred with the ghost peppers or the mad hatters, not sure, but my habs are very large and almost ghost pepper shaped. The heat is pretty good but their flavor is wonderful. Almost like a black pepper concentrate. Any tips on growing the Carolina reaper? I just got a small batch of fresh seeds yesterday

[@WhiteThunderBBQ]

Are they paper lantern hananeros?

[@WhiteThunderBBQ]

Im doing my first reapers right now..... haven't even flowered yet

[@jeffveron8783]

I bought a regular habanero plant from Lowe’s. But this year and last I’ve crammed 20 pepper plants into a 3 by 6 garden to cross pollinate peppers. So either the habanero peppers cross pollinated with the mad hatter peppers or the ghost peppers. Not sure. But my biggest habanero pepper is literally the size of a ripe poblano pepper. And very very peppery tasting.

[@WhiteThunderBBQ]

gotcha - only reason I said that is paper lanterns look a lot like a cross between hab and ghosts.

[@harshtrivedi8756]

If you didn't have watery mouth after watching this, you aren't a fan of peppers.

[@WhiteThunderBBQ]

Thanks Harsh!! I cant wait to make some new sauces with this years harvest :-)

[@ClassyMetalGent]

Can we get measurements on the jar, the amount of peppers, and amount of shallots?

[@WhiteThunderBBQ]

I believe I used a half gallon jar - go with a 3/4% brine. Cheers!

[@wafaaelmenayer6271]

z I like the recipe I wish you have it written so I could give it a try also you didn't give me the names of the kind of hot chili that you use

[@WhiteThunderBBQ]

Names are in the title of the recipe - those are ghost chilies. Thanks for watching.

[@brendenbilodeau2850]

After fermenting my vegetables for a week my shallots and garlic turned blue on the bottom unlike yours. Should I still use the brine to cook?? It looks like blue food coloring and mold?

[@WhiteThunderBBQ]

Its fine...google blue garlic and fermenting if you want to know why it happens

[@lucasboyan2577]

How long does it cook in the pot for?

[@WhiteThunderBBQ]

35-40 minutes

[@lucasboyan2577]

White Thunder BBQ when i finished the fermenting the entire top of the liquid had a white foam bacteria on it? What can i do to stop this and is it harmful?

[@WhiteThunderBBQ]

That can happen for a variety of reasons - not enough salt and fermenting too warm are a couple. Its probably just yeast.

[@alfieknott6407]

Where can you get Caroliner reapers from?

[@WhiteThunderBBQ]

+The amazing cave spider Legend no idea....wish i knew. Would love to grow some.

[@angeself7849]

You need to find someone that grows them and ask for some seeds and grow your own...i have a couple of plants growing in Australia. Going to use them in this recipe..

[@cyntervin]

do yo ferment dried peppers

[@WhiteThunderBBQ]

+cynt ervin never have. Thanks for watching!!