Making Hot Sauce Using The Hottest Peppers

[@pitbull361]

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

[@KhangStarr]

lol nice work! They may get hooked and will come back for more.

[@ronjohnson9507]

It ain't hot til it makes em cry

[@hugoekblad1296]

Weak I sold mine at my uni for £50 per chili as I bred them hard enough that it knocks people out

[@paulsoutbackgardenaustrali7674]

Is it any good???

[@xXDESTINYMBXx]

@@hugoekblad1296 that sounds wrong

[@samanthaingram2090]

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

[@228Brendon]

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

[@raiban719]

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

[@saryarohit2925]

Try some culantro or shadow beni as we call it here in the Caribbean.

[@trincao1245]

Make a video dude i wanna see you sauces sounds pretty good

[@Sazas_Allerlei]

Could you make a more specific description? Sounds terrific!

[@johnquest1044]

Hi I have to same peppers growing, was it way too hot? How many of each do you use? Thanks! John

[@totallynotdelinquent5933]

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

[@Phuong_Nguyen_]

Can you freeze the sauce?

[@zachstoner5347]

You 100% do not need to boil the sauce after fermentation. After the sugars are all eaten up the fermentation will have nothing left to eat. Fermentation and reaching a safe ph makes the sauce shelf stable.

[@megaladog6517]

@@zachstoner5347 True, but there are plenty of sugars left following a 5 day fermentation. Especially with the additional 1 Tbsp of granulated sugar.

[@Pin0Colada]

If you even get a fermentation using iodized salt. Needs to be sea salt or kosher salt. Best case scenario you get a ferment but it taste bad from the iodine in the salt.

[@Psyminds]

No you dont "NEED" to. Clearly not. Maybe a helpful tip but need? nah mate.

[@matjazv9724]

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

[@jehepare]

Matjaž Vuherer never go pee? lmaoooooo! someones genital burned after touching peppers and then wiping after going #1

[@zacmcgrady2020]

Matjaž Vuherer or play with girls trust me if you touch them and they burn they are unforgiving

[@phil31ishp]

Matjaž Vuherer my girl still hasn't forgiven me, it was two years ago.

[@sarastjohn2214]

Jul 25t

[@sarastjohn2214]

Layla

[@oliversky8767]

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

[@jadedmastermind]

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

[@1khristtii]

I wore gloves when watching this.

[@cjfishtales2238]

That's funny

[@lotlotdg4300]

Lol!

[@alexg.3213]

Made me lol around 😂 😂 😂

[@mayalopez6076]

😜😂

[@handmadehearts]

🔥lol🔥

[@MadRabbit396]

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

[@aaronasir5774]

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

[@jasonhughes3537]

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

[@gabrieltanase9482]

How many mangos and peaches?

[@therealchrislamont]

@@gabrieltanase9482 its up to you

[@NinjaProofVest]

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

[@Marine4Life205]

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

[@KhangStarr]

Thank you!

[@MrMackievelli]

Fermentation is a science and shouldn't be left to guesses on the salt. You should have 2-3% by weight salt to what you're fermenting. Also to avoid mold growth drying out on the top of your ferment you should place it in a smaller sterilized container if not put a piece of paper on it.

[@mimiashford5544]

Additionally, nothing will actually 'ferment' with an iodized salt; it actually inhibits fermentation. If you notice, his mash didn't get a good bubbly fermentation & it's because he's using Morton's salt, which is iodized. A TRUE salt like Real or even PHS which doesn't have the additive is what's needed. And it's always best to ferment anything in glass & not plastic.

[@joshjohnson1946]

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

[@waynehoffman456]

I did a batch of green sauce recently and let it ferment for 2 weeks. The smell was amazing, earthy umami and sweet spice. ACV tends to make a nice sweet forward note on the sauce. Good luck!

[@handgman]

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

[@jackwyatt1218]

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

[@reginaldbutcha4844]

I think I'll give that a shot

[@Murlockingqc]

more natural yeasts

[@MikeG0ld]

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

[@jeggomz506]

Make a list to save it and label it HOT STUFF 😉

[@AAtes-ps8fw]

Hahahhaha exactly Mike 😂

[@ThyBlackWings]

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

[@StonerMorrison]

Thumbs up for the garlic!!!

[@milegrozni9713]

Nice photo's

[@Pyxe_ZA]

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

[@bschmitty77]

Oh man, I have 80 pepper plants going right now... 8 jalapeno 8 chocolate jalapeno 8 habanero 8 chocolate habanero 6 scotch bonnets a handful of brazillian star, 5 ghost peppers a few morgua scorpions and the rest anaheim/pablano. My goal this year is to make a variety of hot sauces ranging from just jalapeno hot (mild) to pucker your butthole cant taste anything after hot.

[@daveskonieczny9359]

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

[@DavidTriniP]

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

[@wazzobazzo]

Since you seem knowledgeable...how do you store this and for how long does it keep? Itneeds to be stored in the fridge? I have grown chili for the first time this year so a bit early but next year will be growing chinense and trying this (bought a mixer just to do it).

[@TriniMonstera]

wazzobazzo Caribbean pot hot pepper sauce. This recipe is easier to make and gives you a lot of info on storing it too.

[@saryarohit2925]

@@wazzobazzo Hope that your pepper sauce came out great. I am from Trinidad too so lemme see if I can answer your question. Sometimes when we make pepper sauce, we leave it out in the sun - this increases the heat level. You don't have to do this. The vinegar makes pepper sauce last long but I store my pepper sauce in the fridge to enhance its shelf life.

[@saryarohit2925]

@@TriniMonstera yes, Chris is a master!

[@williamminyard5517]

How do y'all do it? I'm from Texas.... I've never fermented my mash before. Sounds delicious ..😊

[@dr.corpuscle7304]

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

[@SunkenButterfly]

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

[@kyrkbymannen]

Your channel is the best!

[@kelleycarter1239]

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

[@JaronPope]

Absolutely fantastic video brother! Thank you so much.

[@NoneYaBiz5]

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

[@matfejpatrusin4550]

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

[@donethos]

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

[@patrikhadorn200]

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

[@tml4251]

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

[@jmh47slc]

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

[@julianl.7461]

sounds great.. This could become my new favorite for the growing season 2017 :D

[@jmh47slc]

+Peter Mayer bonnieplants.com/product/cajun-belle-pepper/ read the reviews... it is hotter than they list it on the scolville scale. They really do have very good flavor.

[@Naruto-yu3jr]

JHaleSLC fffff

[@Naruto-yu3jr]

JHaleSLC dklo

[@JD-yz8cn]

Plastic bottles with wider outlets, I tend to use for thicker sauces consistent like Sriracha. They contain all or some portion of the original pulp. Amazon-bought glass bottles and their like, I use for completely pulp-strained sauces more consistent with tabasco. Thickening them requires some fine tuning in water "reduction".

[@edavis7350]

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

[@mitchellsteindler]

Every ingredient in this provides flavor...it's up to you to balance them how you want.

[@heavymechanic2]

I'm growing Lemon Drop (4 plants in 7 gal grow bags) and wanted to make hot sauce or salsa. Also, have Bohemiem Goat loaded with pods. The NAGGA and a Jamacian Chocolate Habanero are also growing well this year. Decided to cut back on hot peppers and grow more sweet peppers (Sweet Banana & Cubanelle) to cook with.. Going to try your hot sauce or even use a 50/50 blend of peppers to use in a salsa dish recipe.

[@jamesclark8935]

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

[@zankeikizannanji9545]

How did it go? I'm currently growing some Carolina Reapers. These are actually the first plants I'm growing and they are about 10cm long right now.

[@Sh0n0]

Zan'Keiki Zannanji my willy is 10cm long

[@antonioescada919]

@@Sh0n0 poor dude

[@Sh0n0]

@@antonioescada919 but 20 cm thick

[@thejerk9154]

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

[@tumbleweeddenise]

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

[@jodasaatte80]

I have used this method and easily over a year stored cold.

[@bangbanggg1]

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

[@jaenmartens5697]

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

[@ultraboosted]

Most likely dried

[@danvanhoose6783]

Good on scrambled eggs,fried potatoes,even a boloney sandwich.good recipe.

[@kurtpiron838]

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

[@valentinog.8752]

How long can you keep it in the fridge like that ?

[@kurtpiron838]

Lasted over 6 months

[@fella_brick8125]

I am on day 2 of my ferment, off taste yesterday, the sugar seemed strong, but today, the flavor is incredible! Appreciate the recipe!

[@robhall3693]

Did you fully seal the top or leave air gaps?

[@ThePhobosAnomally]

I wish I had a knife that sharp

[@Phosphorist]

Think that's a Global.

[@FSCB2013]

Nah it is an Oneida. But any quality knife will do the same thing, Japanese or German.

[@kelvartis]

There's a little company in Ashland Oregon that makes a great sharpener.

[@jb3141]

buy some diamond stones(DMC), spent a good amount of money on them!(>100$), watch a tutorial and start sharpening

[@tophat7798]

Calphalon

[@iankirton7024]

I like 2 include onion also and wok fry at high heat before blending and fermenting.I find it helps release the oils better and increase flavor.

[@winstonsizemore2997]

That's the secret to the best flavor 😉

[@tom10720]

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

[@allenbyrdsr.2031]

Thomas McCormick uiii

[@brucecook502]

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

[@JTBear]

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

[@KhangStarr]

It's best to use fresh peppers.

[@groovejets]

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

[@randyemiller1132]

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

[@slimjim7411]

Will try this for sure once my harvest is further along. I have Armageddon peppers, Jalapeno's, red bells, cayenne, and Chilli peppers and they're really producing well this year.

[@lb7062]

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

[@KhangStarr]

I've made some with Habs, they're awesome!

[@nicolaslherme9507]

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

[@Mike_Curtis]

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

[@officerfoxtrot3633]

I just ordered a bunch of seeds for myself. Did you get any peppers yet? And I’ll be making some hot sauce with this method for friends. I think I’ll nickname it “Hell’s Fire” Hot sauce. Lol. See what they think

[@Mike_Curtis]

@@officerfoxtrot3633 yeah, I ended up harvesting about 40 peppers in September and October

[@officerfoxtrot3633]

@@Mike_Curtis how many plants? Just one? I’m trying to find out roughly how many peppers I’ll end up with. I ordered 20 seeds, figure maybe 5-6 will make it tops since I don’t have a green thumb. I’ll probably keep 2-3 and give any others away after the plants grow large enough. They’ll be staying indoors.

[@Mike_Curtis]

@@officerfoxtrot3633 yeah, those were from one plant, but I started late in the season. I imagine if you germinate your seeds and get them in the ground when you're supposed to, you'll have better yields. I just grew mine for novelty, so I could eat one and get others to try them. I like hot things, but Carolina Reapers are just too damn hot for me.

[@winstonsizemore2997]

Nice Video! I like to put the peppers and garlic and onion that I use under the Broiler in the oven, This gives the finished a better flavor. Just broil lightly until there is a change in the patena of the contents.

[@imrankhanus]

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

[@toripolliisi3929]

He maybe put many other bags. Only 2 shown on video.

[@DrumanDarce]

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

[@eoghanhennessy15]

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

[@tylerbruursema3789]

Eoghan Hennessy you should give me some sauce?

[@guttagutta420]

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

[@chil1889]

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

[@mjwoner]

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

[@GolDreadLocks]

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

[@seedbae581]

this quick ferment mash is how i make hot sauces too. you can blend in a tomato or two and it works well and provides more volume , just make sure to stir every day! and also adding that much vinegar at the end will pretty much kill the probiotics, i usually just do a tbs for that amount, just for a flavor adjustment

[@nathanspires905]

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

[@taurushipointenthusiast1306]

4 years ago I thought I`d try your way, It has been a divine 4 years, so much faster and easier, Something about the fermentation process over the cooking, More of the pepper taste with the fermentation. The cooking is a commercialized flavor. Cooking even though the super-hots are used it is like "Franks, Louisiana", not in the heat but the flavor. This is a much better process, one can add different say like couple table spoons fish sauce, sesame oil, "Few Table Spoons" when that is used No more than 2...Changes the flavor, does not interfere with peppers. should also state along with the fermentation

[@mruncletheredge]

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

[@RichardHusovsky]

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

Laymans method to making a sauce. Jammie Oliver would probably steal this and patent it!

[@Pop_Shepski]

Don't forget to add carrots to your recipes. Game changer

[@AstroHunter5280]

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

[@kevins3469]

835 years approximately give or take 5 years

[@mr.e0311]

Dont listen to Kevin.. Dude is obviously a troll. 700 years is the actual shelf life. 835.. Get real!

[@isaiahlynch4113]

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

[@mysteryman3078]

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

[@jwreed9564]

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

[@KhangStarr]

I have not tried it, but sounds like a awesome idea! I will have to give it a shot.

[@loiuseatchison459]

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

[@allenbyrdsr.2031]

Loiuse Atchison iii

[@kelleymcbride4633]

Beautiful pods beautiful sauce thank you for sharing! Xanthan gum also helps to prevent separation in strained sauces 😉👍

[@giladzvi4066]

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

[@randygalati]

This is a very good question I'm curious myself, I just this same recipe so I'm curious how it will turn out, although I'm using missionary jars with a burp valve and it is burping each day.

[@gavinmacmounsey]

I usually ferment my pods in a 1tsp sea salt per 250ml of water salt brine (halved pods and weighted down in the brine) for 5-10 days. Then I blend them with the brine and add a splash of apple cider vinegar like you did for your sauce. I find that the flavor with raw fermented is wayyyyy better than cooked sauces and it has probiotic content too! I am going to try your paste method for my first super hot pepper harvest this year :) thanks for the great video

[@waltermorgenroth7872]

dang, sharp knife fam.

[@samanthanicholson9015]

Green Chile sweet pepper jelly is awesome, used it on our canned meats recently good with Spanish rice. Thanks form the video

[@sielorstout1213]

That sounds delicious!

[@Bushman1083]

I need 1 of those giveaway bottles.

[@ChannonWW2214]

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

[@pao2725]

Great now my clothes smell like the breath of satan

[@WhiteThunderBBQ]

that looks awesome!! i make a very similar sauce except i add shallots and i agree with the comment on only ferment in a glass container. this year I'm not growing any super hots...only really hot ones are the habaneros....can't wait till they are ready!!

[@tgc2468]

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

[@lassehansen7672]

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

[@nukeyourhouse]

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

[@8ftbed]

Take Tabasco sauce for instance. They grind up peppers and salt, then ferment in wooden casks for THREE years. :) I think I'm going to try a short version of that. Just grind peppers and salt. Jar and ferment for... awhile. Then add vinegar, grind some more and maybe run through cheesecloth to sieve out most everything but juice.

[@MikeG0ld]

One thing I'd like to add is that the sauce is getting it's full flavor after about a month or so. At that point I'm adding about 2 tbsp of home made alcohol to it (I usualy make one from peaches or sour cherries and it's about 70% vol alc) and mix it throughly. After that the sauce is shelf stable for a year and even longer (it didn't went bad for me yet). You won't taste alcohol in the sauce and I guess it will work fine with any strong spirit.

[@TreyPDB]

"I want to become a Khang-Starr!"

[@Cromfeld]

I never put extra flavour into my fermented sauces, but I do when I make cooked sauces. I tend to use lime, garlic, salt, tomato extract, apple vinegar, and a lot more sweet pepper. It's never good to kill the flavour of the food with the hot sauce. There is a point where gloves won't help. Deseeded half-dried orange/choco habaneros, my hand were burning.

[@dafender]

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

[@davidtinsley2448]

Smoking or roasting on the BBQ?

[@dafender]

@@davidtinsley2448 smoking

[@sanders457]

@TheSinfulcola lol

[@MegaEugene101]

You need to do it under water.

[@richardturk7162]

Basically the way I do it but I use carrots instead of sugar to give it some sweetness.The carrot gives it some body and thickness so no need for any thickeners.

[@TheRaskue33]

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

[@KhangStarr]

hahah thanks!

[@heavensk.c1131]

Im gay.

[@chickennuggets4480]

@@heavensk.c1131 okay

[@bigtimebenjamin7845]

Thanks for a great demonstration. Using a modular blender like the bullet is good advice if you don’t have a dedicated blender for hot peppers.

[@BigChips]

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

[@iwant.a.pepper]

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

[@a.m.rootedinbuffalo331]

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

[@VirtualShelling411]

got some yellow trinadad plants growing, will try You're method. thanks for sharing.