Louisiana Style Hot Sauce - How to Make Your Own

[@ChiliPepperMadness]

What's your favorite STYLE of Hot Sauce?

[@sal-1337]

idk if this counts, but chilli crisp is my favorite.

[@davemiller8203]

Thanks for the recipe; seems easy enough. As for my favourite hot sauce, I would have to say Tabasco's original. I eat it every day and love it.

[@Reallifenewz]

Chipotle 😋

[@Reallifenewz]

It’s a must to smoke the peppers yourself

[@jesusislord88]

Thanks for the awesome recipe. I always loved the Louisiana brand Louisiana hot sauce, especially with some grilled boudin on saltine crackers. 🤤👍 Two other brands I love a lot is Cholula and El Yucateco, which to me is an underrated hot sauce in the U.S. I had a Mexican man tell me about El Yucateco and it was phenomenal for tacos and other Mexican/Tex-Mex food. 🤤

[@richspencer6340]

Cutting Habaneros without gloves - living on the edge!

[@ChiliPepperMadness]

Haha, I hear you. It usually doesn't get me, but I wear gloves when working with a lot of superhots. Sometimes.

[@TheWildWahine]

😂😂😂

[@Locomaid]

My thoughts exactly!

[@cd1168]

As a safety measure he should of set a good example. It could cause someone a lot of pain.

[@ChiliPepperMadness]

@@cd1168 Be sure to wear gloves, Chris. You want to avoid the PAIN.

[@thegrimjeeper3427]

I keep makinging this different peppers. I have made it with red peppers, Green peppers, today I just made it with prickly pear Jalapeño, Serrano, Tabasco and cilantro from my garden.... Amazing go to.

[@johncarden5761]

I have made this according to your directions several times and I must say, there is nothing quite like this fresh chili sauce. I use my home grown peppers so I have to wait until fall to harvest and make the sauce. I like how simple your recipe is- you really taste the peppers. Thank you for sharing your hot sauce skills!

[@ChiliPepperMadness]

Glad to be helpful, John!

[@stephenmorton8017]

I make mine with golden habaneros and it comes out a bright yellow. I save the brine from jars of pepperoncinis and use it in lieu of vinegar. I go through a lot of pepperoncinis. I also add a little bit of Karo syrup. I find that making hot sauce is extremely rewarding. At the oyster House in Pittsburgh they used to have hot vinegar which was just slices of hot peppers and white vinegar with a strainer in the lid. It was great on fish sandwiches.

[@ChiliPepperMadness]

I love this.

[@josephellis4644]

How about pickle juice?

[@Callie88Lilly]

Thank you! Never thought to reuse my brine in this manner 😊

[@jenkemjones68]

I'm definitely saving my pepperoncini brine from here on.Thanks!

[@wesleyc.4937]

@@josephellis4644That's my secret ingredient for potato salad...

[@DLRyoung]

Been making mine for over 20 years, I make mine with jalapeños, I don’t suggest adding water, add more vinegar if anything. I can mine in a hot water bath proceed at 15 minutes, stays good for years. Blessings

[@pensadorrealista2825]

@@DLRyoung Thank you, this information is very important. Shelf live of the product. Big up from Angola.

[@We_Dont_Miss]

@DLRyoung no. You need water. 100% vinegar is too much. You generally want a 1 to 1 ratio. 20 years huh? Ok... lol.

[@pippathomas5019]

We just put whole cayenne peppers, salt and vinegar in old coke bottles and let them break down naturally. Add more vinegar and/or peppers as needed. It does take a while to get that color though. Momma used the peppers in gumbo and the vinegar in everything! 😋

[@ChiliPepperMadness]

I love it. There's a well known Puerto Rican hot sauce called Pique which is exactly this.

[@miked9918]

How long do you leave them in bottles? Out at room temp and ferment?

[@RosaX305]

That’s a great idea! Trying that tomorrow!!!

[@pippathomas5019]

@@miked9918 They stay in the bottle until you use them or disintegrate. That's when you add more peppers. We always left them in the cupboard to work their magic. Sadly, my hubby is allergic to all peppers so I don't make it anymore. 😁😁😁

[@ThePappydog]

Do you have any separation after you bottle the sauce?

[@tinmanandoliveoylsadventur7129]

I make a variety of hot sauce. Started as a kid in Mexico with the typical salsa. When I was in the Navy, we stopped at Pattaya Beach Thailand which was about 50 or so miles south of SriRacha. Well, get what you did, add about 10 garlic and some sugar. You have SriRacha, the original. I love that Louisiana has it's own. Thank you for sharing.

[@ChiliPepperMadness]

Very cool to hear. I love original SriRacha sauce.

[@josephb7296]

Great simple sauce that looks delicious. Thanks for the clear instructions.

[@mobilephone4512]

Best hot sauce video! can tell he's a veteran hot sauce chef with no gloves or gasmasks etc,..this chef can handle the heat. Simple, but great recipe! Thanks!

[@ChiliPepperMadness]

Thanks. I definitely recommend wearing gloves for people who are sensitive to peppers, but yeah, they really don't bother my skin (or I'm just used to it).

[@visuaviewer]

@@ChiliPepperMadness just dont go to the bathroom straight away!

[@timothyjones9430]

Well done.... I really appreciated the tip to dehydrate the pump for seasoning.. Rally great!

[@ChiliPepperMadness]

Glad it was helpful!

[@clovenbeast5183]

I put a lot of red habs along with some reapers and chocolate bootlaw and the flavor of just a simple cayenne long thin pepper is amazing on its own so I couldn't leave it out. I would encourage everybody to make their own hot sauce it's just amazing

[@ChiliPepperMadness]

Awesome, I love it. And yes, making hot sauce is the best.

[@Aedalas]

"chocolate bootlaw" That is easily the best thing I've seen all day. I love it. Thank you for that.

[@steve.o33]

I like to use cayenne peppers from my garden. When simmering, i add some fresh cut basil. If you dont want the skins, you can bake the peppers in the oven for about 10 minutes at 400. Skins come cleanly off. Plus the baking process before simmering, gives the sauce that nice baked taste to it as well. And adding butter to the sauce, makes buffalo sauce.

[@ChiliPepperMadness]

Wonderful! Sounds great.

[@steve.o33]

@@ChiliPepperMadness its always better to make it, then to buy it. Taste much better that way, and you know what's going into your sauce.

[@ChiliPepperMadness]

@@steve.o33 Hard to beat homemade! =)

[@looneygardener]

Got my fermented sriracha recipe from you and it's a family favourite!!! Thanks! Had to double my pepper garden this year.

[@ChiliPepperMadness]

Outstanding! I love to hear it!

[@nopigeon]

Hi Mike, I have made your habanero jam recipe many times over the years for friends but would suggest you suggest for people who don't want it So hot mix bell peppers with habaneros to equal 1/2 lb in weight for the pepper ratio. Also, no need for fake food coloring. Using Orange, red, yellow bells provides a lovely color. cheers to you.

[@ChiliPepperMadness]

Yes, great with a mix of peppers for sure. The food coloring is definitely optional. I get great color without it.

[@jackwebb5917]

That was awesome! Can’t wait to try it. I thought the dehydrating the pulp to use as seasoning was a genius idea, had never occurred to me!

[@ChiliPepperMadness]

You are so welcome!

[@anthonydean5571]

I’m so happy I found your channel!! Where have I been?!? I will be making this Louisiana style hot sauce later. Thank you sir, for your awesome videos and easy to follow directions!

[@ChiliPepperMadness]

Welcome!! And thanks!

[@danw1619]

I have been a fan of your website and somehow missed your videos… very happy to find this. Great work! Thanks for the inspiration!!!

[@lizhood6132]

I have just made this using a lot of star shaped, quite hot chillis (I was given the plant and it is very prolific) and a red bell pepper. It came out very well, I'm so pleased! Only thing - next time I'll use a mouli rather than a sieve. Thank you for such a good recipe.

[@ChiliPepperMadness]

Nice! Sounds like a wonderful hot sauce! Thanks, Liz.

[@sinplicityx1474]

Finally someone with the love of 🌶️🌶️🌶️ that has easy recipes

[@Callie88Lilly]

Great suggestion on what to do with the left over pulp! (I just bought a dehydrator so I’ll be trying this) I freeze mine into ice cube sized portions and put them into my chili

[@ChiliPepperMadness]

Awesome, thanks for sharing!

[@superkool7]

Bro you have the best content ever. Cheers from a first time pepper grower who just harvested a bunch of peppers for the first time and wants to make his own hot sauce, for the first time as well 😎

[@ChiliPepperMadness]

I appreciate that! Glad to be helpful!

[@rman126]

Discover your website recently very happy you have videos! I've been growing super hots for the last 2 years, mostly fermented him last year but your recipes have got me looking at other means of making sauces. Thanks Mike!

[@ChiliPepperMadness]

Great to hear! Thanks, Richard!

[@DocBrewskie]

Made this sauce a few times. The last time I smoked a handful of chocolate habaneros and threw those in. Woooo!!! Highly recommend trying that out.

[@jesusislord88]

Thanks for this awesome recipe, glad it's so simple. I moved from Texas to Ghana, West-Africa so I'll be trying this with some African chilies, and probably will use another local pepper they have called Green Kpakpo Shito peppers and some habañeros or scotch bonnets. 🤤👍

[@ChiliPepperMadness]

Great! I'm sure there are many wonderful chilies in Ghana for you to experiment with.

[@jesusislord88]

@@ChiliPepperMadness there's definitely quite a few. 👍

[@reverendgaddy2435]

just made this using 2/3 Fresno peppers, 1/3 Habanero, 3 cloves of garlic, 1 tsp salt and 1tbsp anchovy paste. White vinegar. So simple, easy and GOOD!

[@ChiliPepperMadness]

Sounds great!

[@johnrudy9404]

Great! Loyal Tobasco follower here. For, there is ONLY Tobasco. Now yours is a close 2nd. Chilli pepper madness indeed!

[@seamusog100]

Gonna try it rite now....the look on your face testing it"priceless"👍

[@ChiliPepperMadness]

Hope you like it!

[@tonywhetherhult]

This is exactly what i was looking for to use with my ghost peppers!

[@ChiliPepperMadness]

Perfect for this!

[@hobbespal2344]

A basic Tabasco-type sauce is always a good option. I really like jalapeno based sauces, with maybe a few hotter peppers added. Thanks for the demonstration. Going to give it a try.

[@ChiliPepperMadness]

Absolutely! MANY options with this style of hot sauce. Enjoy!

[@hotelbastard7853]

Nice. I haven’t tried making hot sauce, but sure looks great. What’s come to my mind is adding some citrus and using the mix as a meat marinade, rub, ... .

[@ChiliPepperMadness]

Christopher, absolutely. Citrus is a great addition to just about any hot sauce. I often make some with either lemon or lime, though I've seen some with orange juice, blood orange, pineapple, and others. Many options. And yes, they work GREAT as a marinade. I love it.

[@gatovillano7009]

I have to say, you have a good energy when you produce a video. You look very natural and you seem to know your stuff. There are a lot of channels out there that either put you to sleep or try too hard. Not you. I like your style 🙃

[@ChiliPepperMadness]

Thanks so much!

[@davidames9098]

Not big on Tabasco, but I love Louisiana brand. It's made with cayenne. Yum

[@MK-hz2bn]

I am a Louisiana native and my mouth is watering. We eat it on everything. Even peppers lol

[@ChiliPepperMadness]

I feel you. It's too good not to!

[@Pop_Shepski]

Using your advice I will be making a similar style sauce with ghost peppers, red jalapeño and habanero; also with Bell peppers and tomatoes to keep it red but up the flavour. It's my first sauce ever but I know it will be awesome!

[@ChiliPepperMadness]

Outstanding, Sounds like some great choices. Good luck, and enjoy! Feel free to let us know how it goes!

[@jasondarling0629]

Very easy!! I got peppers to plant now!! That pulp can be dried for Chilli powder!!

[@shyamdevadas6099]

Great video! I've always known about the basic process of doing this, but I've never seen it done. You make it look very easy. Personally, I would probably opt not to strain. I like the chunky Jamaican-style sauce. This is wonderful. I'd love to give this as a gift. Thanks!

[@ChiliPepperMadness]

Glad it was helpful! Making your own hot sauce is super rewarding, and it definitely makes for a great gift!

[@EndlessWeekendlife]

That's the simplest style I've come across so far, love it!

[@jonthornton4083]

Mike recently found your channel and just what I been needing made a double batch of your hot pepper relish fresh off bush( friends did get any lol) didn’t last a week.Also cooked up 3 or 4 other of your recipes. Retired cooking,smoking(meat) and gardening is all I do, I ‘m on coast of south Louisiana and get fresh seafood regularly so your shrimp , seafood recipes fit right in. Quick simple and easy. Grow peppers year round just getting into the 🥵hotter ones now. Question, I freeze peppers in bulk and stuffed. When I get to many I just bag and freeze, you think just I can make pepper sauce with them? They are soft when thawed. Didn’t mean to write a novel 😂. Thanks Keep’em coming.

[@ChiliPepperMadness]

Thanks, Jon. Glad you are enjoying the recipes. Yes, you can make sauces from frozen pods. Works great! Enjoy, my friend!!

[@jasonrogers9371]

I'm waiting to harvest my orange habaneros, grown indoors under lights, so I can try this style of sauce... Thx for the video

[@donnagarcia1884]

I loved spicy food and that looks gorgeous really hot chili sauce .. I will make my own chili sauce using your version the making hot chili sauce ... thanks for sharing .. God Bless

[@ChiliPepperMadness]

Wonderful! Enjoy!!

[@dunkelevati]

Nice howto, thanks! As we love madam janettes, they are simmering at this very moment and the smell in the kitchen is great!😊

[@GoMathewVideo]

I just made this with some home grown super spicy jalapenos and I must say it is phenomenal! I am going to try and ferment it for a couple days and see how it goes!

[@ChiliPepperMadness]

Sounds great. Enjoy!

[@markopalikko6986]

Great video, thank you! Looking forward to trying this when my garden peppers are ready this summer.

[@ChiliPepperMadness]

Thanks! Happy hot sauce making!

[@dovahkyle]

Subscribed. Thanks for the straight-to-the-point video. Great info and great recipe for a quick fresh hot sauce. Recently I've used Dragon's Breath, Naga Viper, and Chocolate Ghost in my fermented hot sauces. Pretty amazing when you blend it with the right fruits.

[@ChiliPepperMadness]

Thanks, Dovahkyle. I appreciate it. I love what you're making. Lots of nice heat there! Nice. Agreed about the fruits. I'm particular to pineapple and mango, and citrus. Great stuff.

[@jacklikescats]

Dragon’s Breath 💀 🥵

[@forrestry]

My favourite recipes. 3 ingredients and simple. Nice 😊

[@midsouthhomestead7527]

Going to give this a try. We are having a great harvest this year. Thanks for sharing.

[@ChiliPepperMadness]

Very nice. Enjoy!

[@litahonaker8252]

Love this guy! He did so well and clear as he demo How To Create this Chili Sauce. Love it! I needed to have a simple formula and can't wait to try this. Let you all know how it turns Out👍🏽🌺🌶

[@ChiliPepperMadness]

Can't wait to hear back from you. Thank you!

[@talonbell1586]

This would make some killer hot wing sauce thank you for making it and keep them coming

[@ChiliPepperMadness]

Absolutely! Thanks!

[@nealgrimes4382]

I like the simplicity of this if you start with the basic, you can build on it.

[@ChiliPepperMadness]

Absolutely.

[@ChiliGartenFreak]

i love this easy way making a chili Sauce. i will try this! Thank you. 😁🌶

[@ChiliPepperMadness]

Thanks! I appreciate it!

[@jovenhate]

I’m Mexican and I hate to say it but I’m talking a good Louisiana hot sauce over any of my Mexican sauces, it breaks my heart but I just cannot deny the greatness of these American sauces

[@ChiliPepperMadness]

I do love them! But I love so many Mexican sauces, too.

[@ray7419]

Looks really delicious and simple . Great video Mike. 👍

[@ChiliPepperMadness]

Thank you, Ray. I appreciate it.

[@America-he5tz]

I'm doing this right now, I'm adding chopped onion and minced garlic ❤

[@America-he5tz]

It came out great, I used some of the paste as a spread on my cheese burger

[@pastureexpectationsfarm6412]

I heart Crystal!

[@thegrimjeeper3427]

I made this from my garden peppers, it's my new favorite. Thank you, I have liked and subscribed, great job

[@ChiliPepperMadness]

Awesome. Thanks for the love! ❤️

[@evlkenevl2721]

Boiling vinegar can produce a VERY intense and irritating odor, as can hot peppers. He's not kidding about ventilation. Don't mace yourself out of the kitchen.

[@superkool7]

I’ve been maced. Many times. Never by choice ;) I can say this comment is legit.

[@agmajsterek1894]

Very nice Chanel I like your recipes you have very clear and nice pronunciation thank you for your work keep doing what you are doing.

[@ChiliPepperMadness]

Thank you so much 🙂

[@CaliforniaCarpenter7]

Love it! Only thing I can think to swap is to use pickling vinegar instead of white. Well, honestly I'd make it a bit milder too, but Louisiana is my absolute favorite condiment. Gonna try this!

[@ChiliPepperMadness]

Oh yeah. You can easily play with vinegar choices here. I love it.

[@TommyG5585]

This video is a good base of measure as I'm a beginner. Thanks

[@ChiliPepperMadness]

Glad it was helpful!

[@ElonRogan]

Great video! I'm a beginner hot sauce maker, and I just made my first batch of this. Question, why heat the peppers and vinegar in a pan first? Can you skip that process? Thank you!!

[@ChiliPepperMadness]

You can skip the step, but simmering melds the flavors.

[@urbangardenproject]

We have a bumper crop of peppers this year. Going to try our hand at making some medium hot sauce by adding in a lot of sweet peppers so the whole family can enjoy.

[@ChiliPepperMadness]

Enjoy!!

[@burresscounty]

Thank you! I'll be making this from the peppers in my garden. Does the flavor of a homemade hot sauce change with age while it is in storage?

[@ChiliPepperMadness]

Thanks, Burress. Yes, some hot sauces sort of meld and mellow with age. You may lose a bit of heat, but the flavors can intensify a bit. Depends on the ingredients.

[@Nothing-zw3yd]

I made this tonight. Habaneros, Fresnos, and Jalapenos. Cooked them down with white vinegar and salt. I don't have a regular blender, but a Ninja with the super sharp blades. Blended it for a few minutes, and tried to push it through my wire sieve to get any of the pulp out, but there really wasn't any, it just ran right through. I may have angered God. It's super tasty, but even with my palate designed for a lot of spice, I have no idea what I would put this on. It's absolutely punishing. So, I'm bringing it to work tomorrow to dare any of my coworkers to try it. I know several that will go for it, and I pray for their eternal souls. Thanks for the recipe! I couldn't be happier with it.

[@ChiliPepperMadness]

Haha, glad you enjoyed it! I hope you don't hurt any of your coworkers! =)

[@Nothing-zw3yd]

@@ChiliPepperMadness Nobody was hurt! It mellowed a little bit over night it seems. The consensus though is that it's absolutely delicious. Tomorrow we're going to order some wings from a local place without sauce, mix this sauce with some unsalted butter and toss the wings in it. It's a little thicker than say Frank's, so I might dilute it a little bit with some water. I make my own bbq sauce, and spicy marinades for beef jerky and chicken, this is one of the hottest, and one of the most delicious. Keeping this in my repertoire from now on.

[@ChiliPepperMadness]

@@Nothing-zw3yd Boom! Awesome! Wish I was there for those wings!

[@Nothing-zw3yd]

@@ChiliPepperMadness They were so damn good! I added a bunch of fresh ground black pepper too, really boosted the flavor. I had a bunch of the sauce left over, and the next week we had our monthly company catered lunch from a local bbq joint. I put it out on the buffet table with a warning note. Not a drop left of it, and I mean that literally. When I walked over to the buffet table to help clean up, one of my coworkers wasn't shy about soaking the last of it up with a soft roll. I'm going on vacation to just north of Nashville tomorrow for a couple weeks, and my buddy and I are going to do a lot of grilling and smoking, definitely going to make another batch, might even smoke the peppers a little beforehand.

[@medicsloan]

How long does this keep and do you keep it on a shelf or refrigerated? Great video, subscribed. Thanks

[@jerod5636]

You’d want to get it hot again after straining it then pour it into a sterile bottle and keep it sealed if you want it to last more than a few months to a year. Keeping it in the fridge after opening it will extend the life as well but I leave mine on the counter. I always use it up before it spoils. If it spoils it’ll smell a little weird and/or you’ll see some white stuff forming at the top of the bottle. That’s mold, I have no idea if it’s true but I was taught to throw it out if you see that stuff growing.

[@ChiliPepperMadness]

With enough vinegar for acidity, it will last many months refrigerated, even longer, depending a bit on your overall added ingredients. Many people keep their hot sauces outside the refrigerator, and that is totally fine, but be sure to keep an eye on it for any signs of spoilage. It will still last a long time either way.

[@ChiliPepperMadness]

@@jerod5636 Yes, any signs of spoilage, especially mold, is very bad. If you see it, toss it right away.

[@UgadArgentis]

Cool! I just did this to my garden fresh peppers the same way. Glad to know I did it the same. I stewed mine after blending with water and salt. I then reheated it adding vinegars and lemon juice. I saved my pulp but didn’t think of dehydrating it to make pepper seasoning! Thanks for the tip.

[@ChiliPepperMadness]

You are welcome - enjoy!

[@daysiewaysie]

great easy to follow, no fuss video. many thanks

[@ginabirks4910]

Wow that was an amazing video and so few ingredients, which makes it well worth making. Thanks for sharing with us.

[@ChiliPepperMadness]

My pleasure 😊

[@Countdracula6]

Clear, concise, easy. Thanks for sharing!

[@spontaneousqueef1655]

G'day from Australia, great video mate will have to do this. I love both tobasco and sriacha so need to give this one a go since we have both a chilli and jalapeno tree

[@ChiliPepperMadness]

Thanks, and enjoy!

[@allternauta8873]

I love this movie - I'm going to make myself a one-bottle for taste. Thanks!

[@ChiliPepperMadness]

Have fun!

[@richardareed3512]

I have made my own years ago I need to do it again soon and you can try roasting some of your peppers and the trick is if you age it for around 3 to 6 months it's game on

[@irmadonovan2308]

I love hot sauces I enjoy the way you make it just like that simple I’m from the Caribbean Island of st kitts and we added all kinds of spices and it makes you what to eat it all at once Right now I’m having problems to bottle but I trying my best to get orders to the people when they order I only make by order now because I’ do make flavors also any it is always nice to watch other ideas thank you for sharing

[@ChiliPepperMadness]

Good luck with the hot sauce making, Irma!

[@azizurrehman2168]

It leaves no doubt that you`re chilli lover as your presentation was sharp, tangy and hot too. Good and simple recipe. 5 star my friend.

[@ChiliPepperMadness]

Thanks a lot 😊

[@clovenbeast5183]

I fermented the initial super hots added a little bit of sauerkraut juice to speed it up for about a month until the rest of the chilies were done and then blended them in with vinegar and seasoning with shallots onion and garlic and then added a tablespoon to a quart of Montreal seasoning I know it's a cheap but it just balances it. Little mango and pineapple elephant garlic and shallots in with the initial fermentation as well It just brings out the best of both worlds

[@ChiliPepperMadness]

Sounds wonderful! I love the flavor additions.

[@zacharylaw2153]

Good stuff. Went to college in buffalo and always needed not sauce. Thanks. You rock!

[@ChiliPepperMadness]

Rock on!

[@rickyfinn2763]

I use tomato, diced onion, garlic, salt, apple cider vinnegar and home grown bhut jolokia, and it's a true banger. YES have a window open because I used to occasional mace myself when cooking it 😂😂

[@ChiliPepperMadness]

Nice!! Yeah, the fumes can get you!

[@jacklikescats]

His smile is worth ♾️ habanero peppers ❤ 🌶️

[@bradwalker4687]

Nice & simple. Thanks Chief! 😀

[@ChiliPepperMadness]

No problem 👍

[@donbailey8409]

MOUTH WATERING!!!

[@cookandrideflorida]

I made this recipe a few days ago using jalapeños, serranos, and Red Savina. It was a really tasty.

[@ChiliPepperMadness]

Excellent! Thanks for sharing this!

[@delmywatts2573]

Love this recipe! I usually use habaneros for my sauce!😊

[@ChiliPepperMadness]

Thank you - enjoy!

[@marcusb754]

Nice video for a quick hot sauce. I prefer to wait and ferment my peppers with garlic for at least 2 weeks. Well worth the wait.

[@ChiliPepperMadness]

Thanks. Yep, I ferment all the time. Quite a different flavor. I range between 1 week and several months. Someone just emailed about their 3 year ferment.

[@oscarnunez6379]

Xlnt thank you! Great easy Cooking Recipes..

[@brianbankert1411]

Great idea, Thanks!

[@roki5337]

Nice video thanks for sharing. I love it spicy I make my hot sauce with Habanero peppers! and I like the pulp in mine. Great idea to dehydrate the pulp and make a seasoning!

[@ChiliPepperMadness]

Thanks for watching and hope you will give it a try!

[@joeytomato]

"unstrained, as it is" is how we do it ...spoon it on a chili dog, or some greens, or black eyed peas. Damn... Now I'm hungry!

[@fishwithrichhookum8957]

Great and simple recipe. Thanks for sharing

[@esnyder2246]

Awesome video, that style of hot sauce with some plain yogurt makes an awesome fried shrimp and fish dipping sauce thx

[@Purecatslove]

I never even though making it myself. Definitely will try it

[@cosmicriftgaming878]

trying this on the weekend looks so awesome! thanks for the video man. Subbed!

[@ChiliPepperMadness]

Hope you enjoy!

[@petershearing9878]

Great showing and practical too! Thank you!

[@ChiliPepperMadness]

Glad it was helpful!

[@Gunnar97]

Dynamite stuff! Thanks for the video.

[@wr3add]

Very cool👍🏻

[@JesusRocksTryPrayin]

Big Mike! This looks rad, and I only saw the thumbnail!

[@aaronrashott3514]

Thanks for the simple method. Im making some today.

[@ChiliPepperMadness]

Enjoy!

[@slowraceultra]

Excellent video, very helpful thanks.

[@copperude]

Now that looks interesting. Definitely next on my agenda. Thanks.

[@ChiliPepperMadness]

Hope you enjoy it!

[@helenjones568]

Yes about ventilation. I simmered ghost peppers and it was in my throat in no time and I didn't even eat it! And the eyes! Open windows for sure and warn people! LOL But tastes great. Mine was for a ghost pepper jam.

[@ChiliPepperMadness]

Yes, ventilation is super important.

[@peetey249]

Good channel. Love hot sauce.

[@ChiliPepperMadness]

Me too!