Hot Sauce 101: Everything You Need to Know

[@fishlovme]

That sauce looks amazing! I ferment most of my hot sauces. One of my favorites lately has apple, cilantro, onion, and jalapenos. Once I'm ready to blend it I finish it off with some lemon juice and honey. Sometimes I'll cook it down and can it, other times depending on how much I made I'll bottle it and it stores for at least six months in my fridge. The peppers you used look a lot like a pepper I grew this year called Cherry Hot. I was amazed at how hot they actually got. I've pickled some of them and used some with my cayennes to make hot sauce. I grew 44 peppers in my garden this year, 27 different varieties (8 of which were jalapeno and 6 different cayenne), so I'm experimenting a lot this year!

[@ThePrevo02]

Love your channel, I've learned so much. This will be my 5th year growing various peppers from seed to fruit and I've been getting better as the years go by. I appreciate your simple approach to making sauce to which I'm sorely lacking. So appreciate videos like this.

[@ChiliPepperMadness]

Thanks so much!

[@visuaviewer]

If you start selling sauce, count me in! Thanks for this great vid - your time lapse video editing is perfection.

[@gimpscalawag]

Me too

[@ChiliPepperMadness]

Thanks! Will do!

[@DogFish-NZ]

rocoto or manzano or whatever you call it is a fantastic chilli. I've had my plant / tree! for like 10 years. it constantly produces and loves the colder weather for all those chilli fans in not "the best chilli climate" I'm in Auckland, New Zealand.

[@ChiliPepperMadness]

Good to know!

[@KAR1492]

You're one of a handful of people who taught me how to make my own hot sauces over the last year or so, you should definitely start your own brand!

[@ChiliPepperMadness]

Hey, thanks, I appreciate that.

[@Firevine]

I've been making my own hot sauces as well this year, and your channel has been a ton of help in working out processes and ratios. Thanks! I'd be interested in purchasing some that you made, even though I've made enough to last a year or more. 😁

[@ChiliPepperMadness]

Excellent! Glad to help!

[@MarkOliver-m7b]

Thumbnail pic looks professional and the background music. 👍

[@ChiliPepperMadness]

Thanks 👍

[@stone_love311]

You inspired all my recipes for homemade hot sauces. I really enjoy your videos and would definitely love to see your own brand come to life.

[@ChiliPepperMadness]

Thank you for your support. I am very happy to hear this!

[@pjesf]

Yes! Do your own line. I’ll def buy it 👍🏻

[@ChiliPepperMadness]

Love hearing it. Thanks!

[@jerleshannara4607]

I make my own hot sauce and it consists of 4 main ingredients, jalapeños or habenero peppers, white wine vinegar, water and garlic and everyone that has tasted it, has said it has an amazing flavour and a serious heat level, I have sold multiple bottles to friends and family and they just cannot get enough of my hot sauce, only extra ingredient I add (right at the end) is salt when blending

[@stephenstevenson1900]

Love your videos and yes you should start your own hot sauce line.

[@ChiliPepperMadness]

Thank you for the input. Enjoy the videos!

[@ATrain5485]

Another great video. I love the chile spices in the recipe and never thought of adding them. Thank you. DEFINITELY sell your own sauce. A bit of regulatory headaches but the public will love it. God bless you.

[@ChiliPepperMadness]

Thank you, I appreciate it.

[@komma8203]

Very cool of you to do the weight by grams to, for us metric pepole here in europe. Great content as always

[@ChiliPepperMadness]

Thanks! 👍

[@danielbreach7428]

I have only made habanero hot sauce once and I used mango for that fruity element. It turned out great and I use it mostly as an ingredient in a bbq rib glaze. My biggest issue is I ended up throwing most of it out (I made 5 quarts) because I was nervous after a while about shelf life. I need to investigate how to preserve it properly before I do it again. I put that batch in the refrigerator and used it for probably about 2 months. Thanks for the great video.

[@ChiliPepperMadness]

With enough vinegar, sauces like this will last much longer than 2 months, especially in the refrigerator. Shoot for a pH of 4.0 or lower - I recommend 3.5 for home keeping. You can look into water bath preserving for hot sauces. I have a lot of info on the site at ChiliPepperMadness.com.

[@danielbreach7428]

@@ChiliPepperMadness Wow! Thank you for the information. I wasn't expecting a response so I really appreciate you taking the time to share!

[@ChiliPepperMadness]

Sure thing! Happy hot sauce making!

[@christineroppel3123]

DUH! YES you should make your own hot sauce! Put that sweet face on the jars too!

[@ChiliPepperMadness]

There you go, Christine! The label is ready =)

[@antiradd]

Hello! You have great content. I really like spicy food. And I plan to make sauces for sale. But I'm from Ukraine and now in the army. After the war, I will work on sauces. And I think your recipes are the best for this. If you don't mind, of course))

[@ChiliPepperMadness]

Please feel free to use and build from my recipes anytime you'd like. Many people have contacted me to say they used recipes from my site to build their business. I'm always very happy to help people. I wish you and all the people of Ukraine the very best.

[@antiradd]

@@ChiliPepperMadness thank you very much!

[@rmbuser]

You should make your own hot sauce. I am sure your friends would be interested in it. I get hot sauces from a friend and I Love everything he puts together!!!

[@ChiliPepperMadness]

Sounds like an awesome idea!

[@wickedcabinboy]

@rmbuser - This is what I did with all the hot sauces I used to make. Give them away to friends and family. Many times I had too many peppers to use and I gave those away as well.

[@DonPandemoniac]

Very nice! That sweet potato sounds like a great idea, I'll try that.

[@ChiliPepperMadness]

Go for it! Let me know how it goes please!

[@TheSkyMex]

Looks delicious. Thank you. This is my first year growing anything different than jalapeños. I added ghost peppers. I thinking of mixing ripe, red Jalapeños with the ghost and playing with the other ingredients of your recipe. More garlic, definitely. Oh, and yes. Sell your own label. Id buy some.

[@ChiliPepperMadness]

Sounds great!

[@kittskywalker8369]

I'm from Thailand. I love spicy food n love all kinds of hot sauce. Your channel is great.

[@ChiliPepperMadness]

Thank you 😋 Enjoy!!

[@brockbandy8488]

Love your channel!! Thanks for all the great tutorials!! I've used many of them. And you should definitely start your own brand!! The Red Sabina is one of my favorites can't wait to try next season.

[@ChiliPepperMadness]

I seriously appreciate it!

[@clashwithkeen]

I planted peppers for hot sauce making for the first time this year. My tobasco plant is over 7 feet tall and it's in a 5 gallon grow bag. The only other plant that rivaled it was my thai chili that didn't get above 2 - 3 ft tall but produced over 300 pods.

[@ChiliPepperMadness]

I am very excited for you. Let me know how it goes. Enjoy!

[@mackmckenzie8479]

Such great flavor of the chard bell pepper

[@ChiliPepperMadness]

It's amazing, huh?!

[@richardturk7162]

I have found my pepper plants do better in separate pots. Love the red savina and chocolate habaneros. Ghost peppers do better in the ground in my area. So many peppers all with a different flavor is what makes them interesting to me. I use onions, carrots, garlic, lemon juice and zest, lime juice and zest. At times I will use orange zest as well.

[@ChiliPepperMadness]

Love it. Thanks for sharing, Richard!

[@klbbeeswillow]

Perfect! Never used sweet potato and i have one i forgot about. Usually I use carrots to sweeten my pepper sauces but looking forward making one with the sweet potato today 😋

[@ChiliPepperMadness]

Let me know how it goes. Enjoy!

[@klbbeeswillow]

@@ChiliPepperMadness turned out awesome !🌶️ 🌶️ 🌶️

[@riveness]

Will be aiming to make similar for Xmas to go with my dinner. Thanks fella.

[@ChiliPepperMadness]

Welcome - have fun!

[@aliceyoung2507]

Yes i thinknyou own line of hot sauces would be great 😀

[@ChiliPepperMadness]

Thank you!

[@regiopazzo]

Absolutely AWESOME content! Fun to watch this with my kids, too. We’re growing 12 varieties of peppers this year including 3 from my wife’s native Turkey. We’re gonna try this out with all of them. Thanks for brining my family together! Subscribed!

[@ChiliPepperMadness]

That is awesome! I appreciate it, and love to hear it! Happy growing.

[@richardwilliams3839]

I grow cup and saucer scotch bonnet in my garden every year I don’t make sauce are jerk sauce though I just use them to cook with

[@ChiliPepperMadness]

I love it!

[@Sneakers8b]

I would love to buy hot sauce from the chili pepper madness guy!!

[@ChiliPepperMadness]

I would love to see you some! LOL

[@Sneakers8b]

@@ChiliPepperMadness I love me some garlic too, so a garlicy hot sauce would be an easy sell to me for sure.

[@simonebourgeois9377]

I'm so glad i came across your page I have 5 chili plants growing this year. Habanero, Cayenne, Tabasco, Jalapeno (actually 2 years old), & Anaheim & I'm wanting to make my own hot sauce. Can I add some fruit like mango for that extra punch.

[@ChiliPepperMadness]

Yes, absolutely. Fruit is GREAT in hot sauce. I have a number of hot sauce recipes with fruit on the main site: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

[@simonebourgeois9377]

@@ChiliPepperMadness SWEET I'm going to play around with my hot chili peppers this year.

[@thepurpletrace]

I maybe need to try this on some Madame Jeanette with maybe some extra fruity ingredients. I am really into sweet hot sauces Habanero based. Or maybe use some of my more recent Birds Eye harvest for that. And then I still have the too-many-Reapers problem to solve... many options. Thank you for showing a really versatile base method.

[@ChiliPepperMadness]

Sounds great! Madam Jeanette's are wonderful peppers alone or in combo. Birds eyes as well. Enjoy!

[@angiejosua7327]

Thanks a lots dear,I want to do this really

[@ChiliPepperMadness]

Most welcome 😊 Happy hot sauce making!

[@alphaturd6922]

A very good beginner hot sauce video

[@ChiliPepperMadness]

Thank you!

[@gregbush1307]

Just discovered your channel and subscribed! I vote yes to your own line of hot sauces! Great videos! Keep up the good work!

[@ChiliPepperMadness]

Awesome! Thank you for subbing, Greg, and welcome to CPM fam!

[@chrissicking1801]

Yes start your own line of sauce.👍🔥 Ready to order.

[@ChiliPepperMadness]

Boom 💥 Deal!

[@jimdownhour5224]

Yes!

[@warrendinCLE]

I love your thought process on sauces! I love heat. But i want flavor! I font want to be in pain unless ut tastes good! Thank you!

[@ChiliPepperMadness]

=) Welcome!

[@TheSpednico]

I use Mangos, with All-Spice, Bay Leaf, Garlic, Fresh Ginger. I call it Caribbean style hot sauce.

[@ChiliPepperMadness]

Yummo!

[@jamespotter1983]

Where can I buy an apron like the one you wear. Did not see one on the X-Chef website. Thanks

[@matthewoles7971]

Nice vid! I'm bottling my first one-year fermented reaper pineapple hot sauce tomorrow! Also, toss a damp kitchen towel under your cutting board so she stays put. Be well!

[@ChiliPepperMadness]

Good luck with it! Let me know how it goes after please...

[@martypolderman6937]

Cheers for the easy approach mate, I reckon I've been over thinking / over trying, to do hot sauce. I will do this recipe tomorrow, but I'll probably roast the sweet potato with the bell pepper. No Habanero for me though, it stings too much! so I'm going to use Black Naga's... the proper way to burn 😉 Love the videos and recipes, thanks for sharing 👍

[@ChiliPepperMadness]

You are very welcome - glad that you like them!

[@Lugnutz89]

That sauce looks great! I make my own on occasion and at one time sold to Co workers. Looked into going legit but it just seemed to be a huge hassle. So I just make it for myself and a few close friends. For me it's more enjoyable this way.

[@ChiliPepperMadness]

I agree, homemade is best. =)

[@theubiquitusgastronaut8273]

What an informative channel. Glad I found you. Fantastic video, great tips. One question..do these style of recipes scale up with ratios?

[@ChiliPepperMadness]

Yes, absolutely for smaller batches, but once you get into gallons, you need to start making adjustments.

[@theubiquitusgastronaut8273]

@@ChiliPepperMadness many thanks 👍

[@mackmckenzie8479]

If you can make it happen!! Just do it.. wish you the best

[@ChiliPepperMadness]

Thank you!

[@davecoffey6336]

I love you channel just discovered it a few months ago I know how busy you are with all the videos if you get a chance can you give me a suggestions for a Mild Hot Sause; Medium Hot Sause; and a HOT Hot Souses preferably ones that you have done videos on we have a real cross section in our house hold and neighbors on heat levels. so i need to make a cross section thanks Dave

[@ChiliPepperMadness]

Thanks. Glad you're enjoying the recipes. It might be easier for you to search "hot sauce" in the channel search, as I have a few (some older ones for sure), but you can also check the main site for a lot more Hot Sauce Recipes here: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

[@richardwilliams3839]

Jerk season is my kind of stuff walkers wood the best Jamaica 🇯🇲 Jamaica 🇯🇲

[@richardbale3278]

Definitely should try your own line. Seems to work for Cowboy Kent Rollins.

[@ChiliPepperMadness]

Thank you. That would be cool for sure.

[@lb6135]

I've found that small peppers thrive in containers in our south Ontario, Canada climate. That's how I grow my Cayenne, Habanero, Serrano, and Tabasco.

[@ChiliPepperMadness]

I love it! Glad you're able to grow and enjoy them.

[@andyharbinson8945]

i'm in the same environment. Do you find that you have to cage them so they aren't vulnerable to animals/pests

[@DiannaUrbigkit-kr4yf]

Put It out there and sell them. I would definitely buy.

[@gmoney4980]

Dude, your vids are a chili-head's Nirvana

[@ChiliPepperMadness]

Haha, thanks!

[@seven_hundred-seven_hundred]

Very nice. Thank you.

[@ChiliPepperMadness]

Thank you too!

[@wickedcabinboy]

I started eating hot peppers in the early 70s, long before hot sauces took off in the U.S. At that time the hottest thing in the grocery stores was made with tabasco peppers, now considered a very mild sauce. Times have changed and these days the shelves are awash with hot sauces of every variety, from the timid ones that are mostly colored vinegar to the fire breathing style one should only use the tip of a toothpick to serve. Starting your own line, while it sounds pretty cool, will put you in competition with hundreds, perhaps thousands of different varieties. In the end the sauce is really only a vehicle to deliver the heat and the best hot sauces are those with great flavor enhanced and complimented by heat.

[@ChiliPepperMadness]

Thanks for the input!

[@jeffwoodall9794]

with the Caribbean pepper hot sauce, try lime juice instead of the lemon

[@warrendinCLE]

Fo it! Put out your sauces ! They will sell. Was a chef 27 years! You get it!

[@ChiliPepperMadness]

Oh wow! Thanks!

[@zdrz7727]

Thank you very much for this recipe. I'm on my third batch, and it goes like crazy, even my gf who doesn't eat hot can't resist it :) One question, if I may, is it normal for this type of the hot sauce (simmered), to get less hot after some time in the fridge?

[@ChiliPepperMadness]

Thanks. It can mellow over time, yes.

[@GregMarlin-c6k]

Love this nice!How long would this recipe keep in the fridge?

[@ChiliPepperMadness]

Months or longer.

[@derekrice5086]

I'll take 2!

[@ChiliPepperMadness]

There you go!

[@jesusislord88]

Thanks so much for you're amazing teaching, I finally tried the Louisiana hotsauce recipe but added lime and garlic to give it a bit of added flavor and I'm loving the results for my first time ever making my own Hotsauce. Definitely one of my favorite channels ever. You should definitely put out your own brand, I'll definitely buy it! 🤤🌶🔥🤤 I did have a question, my sauce has a bit of bitterness to it, could it be from the peppers I used, or perhaps not having enough vinegar, I used some water and extra lime juice to make up for the vinegar. Just curious what your thoughts are on that? As far as peppers, I used a few different ones, some habaneros, some red African chilies (not sure the exact name), some shito green peppers, some yellow African peppers, and some seranos, with garlic, lime, small water, pink and white salt, and white vinegar.

[@ChiliPepperMadness]

Thank you so much! I really appreciate it.

[@dianeladico1769]

I'm an absolute chili wimp but I would buy your sauce because you pay attention to flavor not just heat.

[@ChiliPepperMadness]

Awesome, thank you!

[@richardwilliams3839]

You should do it

[@GoMathewVideo]

Now I am jealous! I can't figure out where to get good pepper seeds or how to grow them here in Colorado. It is so dry here and the peppers I keep getting are duds. I have been dying to make some fermented hot sauce with some chocolate habaneros.

[@VCGardener]

I’m new to hot sauces and made 3 this summer. I’m curious how adding the water affects the shelf life of the sauce.

[@ChiliPepperMadness]

Water is only for thinning/consistency. It's all about acidity, really. More acidic sauces will last much longer, but affects flavor. Shelf stable is considered a pH of 4.6 or lower.

[@christinebowers205]

All I can say is that I totally relate to the touching thing. 😅😢😂 I try to wear gloves always. My eyes fall victim occasionally but one bathroom experience was enough to make me be over cautious. For Sure Mike, you should try a hot sauce adventure 😋. I would love to see your sauce or sauces on First We Feast.

[@ChiliPepperMadness]

Haha, yes, beware! Thanks so much! I really appreciate it. =)

[@MrBucidart]

DO It!, I will buy it.

[@ChiliPepperMadness]

Deal! =)

[@gratefullydeadicated]

Should you put out your own line of hot sauce? 😲 YES! DO IT! DO IT NOW! I CAN'T WAIT! HURRY UP! I'M WAITING! 😝

[@ChiliPepperMadness]

Haha, thank you for your support!

[@grimreeper70]

What is that food processor. How big or cup suze, how does it compare to a vitamix blender. Thanks and i love your videos keep it spicy.

[@necrogenesis1981]

I was actually thinking about making a habanero umami sauce so this sounds like a good base except I might swap out the apple cider vinegar for red wine vinegar, I might experiment with some black garlic as well. Would I get more flavor from fresh cooked or dried mushrooms, or does it matter other than the ton of water I’ll have to reduce from the mushrooms? On the other hand, I could probably use the extra water to my advantage anyway if I’m using dried chilies.

[@ChiliPepperMadness]

Yes, happy experimenting. I get great flavor from dried mushrooms with a lot of recipes.

[@davecoffey6336]

Mike what type of food processor are you using, the small one you were using before to pulled out the big one make and size please thanks

[@ChiliPepperMadness]

It's a Kitchenaid KFP0718BM, 7 cup. This is the Amazon affiliate link: amzn.to/46jEo8G.

[@ronaldyeater3322]

Sup mike, really great, detailed video. I have scales but never thought for hot sauce 👍, I've never found a red Sabina habanero plant, found seeds once but killed them🤷. I've used carrots and/or bell peppers but starch from sweet potato great idea. Anytime using a lot of hot peppers hotter than jalapeno I wear gloves, not cuz hands sensitive but cuz bladder issue 🥺, spent many days straddling bathroom sink faucet naked too😂🤣. Talked to local farmers through CSA program I support to get more hotter peppers, ghost, reapers, and even red Sabina. They are really hot but good too. PS, been thinking of warming spices, cinnamon, clove, allspice, ginger.. what think? Want to use with fruity peppers like scotch bonnet+? Sounds like you have the room and ability to sell, look more into it, as do also sell at farmers market, might build up other growers or partners? I wanted to sell on food truck when had it, couldn't make enough tho. Do it bro. Don't wait til dying like me🍻

[@ChiliPepperMadness]

Thank you, Ronald. The warming idea sounds great - do it! And yes, that would be neat, huh?

[@ronaldyeater3322]

@@ChiliPepperMadness yea be awesome 👍, and ty, had the idea of warming/indian spices a while but guess need an ok lol, if I see next year I plan on having daughter plant mire chili's, I get from CSA program too but very few this season. You sounded like ready to bottle, go for it, life's short, can self fund itself with media, farmers market.. then look copacker ect . 👊

[@ChiliPepperMadness]

Thanks, Ronald! You're a great person, and I appreciate it.

[@sparkyh62]

Is it shelf stable

[@ChiliPepperMadness]

It will last a LONG time, but for true shelf stable, you should process in a water bath.

[@howardbellamy6301]

I bought a bunch of mixed Super hot chili peppers from some of the Facebook hot chili members. When I receive them I decided to just go ahead and dehydrate them and vacuum seal them. Now, I want to make hot sauce how do I go about using my dehydrated chili pods to make your hot sauce and other recipes? Thanks

[@aliceyoung2507]

🙏

[@electronaut6240]

Would buy CPM Brand hot sauces.

[@ChiliPepperMadness]

Awesome, thanks!

[@sterlingpurdy8218]

Have you ever had one of your sauces separate? I’ve not but a friend just had it happen.

[@ChiliPepperMadness]

Yes, it happens mostly with thinner sauces. You can just give it a shake to bring it back together. It's why some people use thickeners, like xanthan gum.

[@sterlingpurdy8218]

@@ChiliPepperMadness Thank you. Like a Tabasco-ish sauce maybe?

[@ChiliPepperMadness]

Yep, more Louisiana style tend to separate.

[@justina.6769]

Are you reading my mind or something? I ordered something from the Pepper Joe's website a while back and they occasionally send emails with links to interesting blogs. Anyway the most recent one I saved was on growing Red Savina Habanero. It interested me because because the peppers have a smokey fruity flavor and are easy to grow.

[@ChiliPepperMadness]

Maybe occasionally.... =)

[@lamemechose7072]

Is there a particular online seed seller that you recommend - for hot peppers or just in general? I have a south-facing window that’s been calling out for a plant box, but I don’t have access to seed stores (and I’m terrified of getting random seeds and ending up in a Little Shop of Horrors situation).

[@ChiliPepperMadness]

I have a resources page set up with some recommended seed/plant sellers. I hope you can grow some peppers! www.chilipeppermadness.com/resources/

[@lamemechose7072]

Thank you!

[@senseipaans]

Id add ginger. Just because.

[@ChiliPepperMadness]

Go for it!

[@NovaNexus369]

Hello, I hope you don't mind a slightly unusual question. Is it possible to make a sauce using green peppers in the same way you demonstrated with the Tabasco sauce? If we follow the same steps, would we end up with a green spicy sauce? Any recommendations would be greatly appreciated. Thank you in advance!.

[@ChiliPepperMadness]

Hi there! You can make a hot sauce with green jalapenos, serranos... you name it! Take a look at the hot sauce recipes section on my website and you'll find a few green sauces there: www.chilipeppermadness.com/chili-pepper-recipes/sauces/

[@NovaNexus369]

@@ChiliPepperMadness Got it, thanks a lot for the reply, I really appreciate your diligence.

[@GwennyDove272]

👍

[@ChiliPepperMadness]

👍

[@jeanninemcwhorter919]

Where do you get the berberene spice?

[@ChiliPepperMadness]

You can order it online, or from a spice specialty store.

[@jeanninemcwhorter919]

@@ChiliPepperMadnesswhat can we substitute the Berberine with?

[@darrellnichter9894]

I always put way to much vinegar! Like everything is covered that's where I'm screwing up thanks man!

[@ChiliPepperMadness]

Glad to help!

[@theubiquitusgastronaut8273]

Oh yes make a brand

[@hasnain4195]

How long would the sauce last in refrigerator

[@ChiliPepperMadness]

Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity.

[@Karen-et2bv]

My fermented pepper sauce is TOO hot... is there a remedy? THX

[@ChiliPepperMadness]

See if you find the answer here, Karen: www.chilipeppermadness.com/frequently-asked-questions/

[@Karen-et2bv]

Did not find a solution

[@larrysowada9905]

I think you should come up with your own hot sauce recipe, maybe sell it or share it with your subs through their emails, i would like to try it I'm a hot sauce freak but not as freaking as you are really can't take the really mind blowing sauce, i usually like the jalapeños or ghost pepper sauces. Larry

[@ChiliPepperMadness]

Great idea, Larry!

[@sinar5157]

👌👌👌👌👌

[@ChiliPepperMadness]

👌

[@yallik154]

So little Mike doesn't enjoy the fiery peppers as much as Big Mike does? 😂🤦‍♂️

[@ChiliPepperMadness]

😂😂😂😂😂

[@jeffwoodall9794]

another way to use up extra chili peppers is to make some chow chow, my friends fight over the extra jars

[@ChiliPepperMadness]

Yummo!

[@angrytvrobot6130]

At work I keep several boxes of red savinas (as well as a ton of superhots) in the freezer. I always rack my brain trying to think of how to use ingredients I have at work to make a hot sauce. Never once did I ever think to use a sweet potato. And we always have a bunch that are too big or small for spec, and nothing else to do with them.

[@WontSeeReplies]

“These were the hottest peppers before ghost peppers.” Right when I begin questioning why I’m watching, you mention deluding with other delicious vegetables. Now we’re talking.

[@ChiliPepperMadness]

Haha, glad you stayed =)

[@bkeaver644]

when you are talking shelf life are you talking pantry shelf life?

[@ChiliPepperMadness]

Pantry, though some people prefer to keep refrigerated.

[@theinfernalplot]

You just did this because you watched my videos and know my red savinas failed 😂😂

[@ChiliPepperMadness]

😂😂😂

[@jeanninemcwhorter919]

This goes insanely TOO FAST! I don’t know how many times I’ve had to start over. It would be helpful if you included everything in your “ time stamp “

[@jeanninemcwhorter919]

My bad! I was so beside myself trying to keep up and writing all this down that I didn’t see you had the recipe written. My apologies. Great recipe but I don’t have berberine spice, what can I substitute with please?

[@ChiliPepperMadness]

Yep, got your follow up comments. I thought I had markers in the post? Berbere is pretty unique, but you can use paprika as a nice sub. Works great. I hope you enjoy it.

[@atilhun348]

Sorry, no sweet potatoes for me.

[@ChiliPepperMadness]

That's alright. To each their own. Check out my other videos instead!

[@kenlowder6932]

Not wearing gloves will teach you to wash your hands a lot, and not to touch your face and eyes

[@ChiliPepperMadness]

Be careful for sure.

[@perniciousprogressive8333]

Yeah, you'll wish you'd worn gloves an hour later, when you take a pee w/o thinking about it. 😉 Or wipe sweat out'a your eyes. 😖 (says the guy who keeps forgetting and doing both) Strawberries, honey, Balsamic vinegar, tomato paste, carrot, lime, are all good w/ hab-types, but thanks for the sweet tater hack. Hab-types are high heat, but it wears off relatively fast, so I like to add some Thais to help extend the high. Love me some hot peppers. Been growing hundreds every year for almost 40 years now, from way back before they were cool. Get yourself a pepper cage for your grill rotisserie so you can roast peppers like a real Southwesterner. Also awesome for making your own chipoltes, but smoking habs adds yet another level of flavor. Love the show! 😊

[@ChiliPepperMadness]

Thanks for sharing - enjoy!

[@andyrudd1966]

Why does my hot sauce separate?

[@ChiliPepperMadness]

It's natural. You can just give it a shake, or use a thickener/stabilizer like xanthan gum.