Traditional Caribbean Peppersauce (hot sauce) Recipe.

[@only1david77]

I’ve been making this for over a year now after watching this video! Everyone always asks for the recipe, and I send them your link! Keep up the awesome channel and food! God Bless!

[@CatherineReardon]

I dunno if you’ll see this comment on a post from 3 years ago. If y’a do thank you so much I made it today with several different kinds of peppers an I wore gloves. It’s HOT and wonderful on tacos an mixed in with Pico De Gallo! Thank you for all your posts means a lot to me.

[@drlsziell]

My mouth and nose is running just looking at this beautiful sauce, I could almost taste it!

[@Juya_Uno]

This is pique (in PR) my uncle would make huge batches and gift it family members. Love your channel, these are traditions from the Caribbean that we have to keep alive!

[@ainjulleg]

How gorgeous was that pile of peppers!? This looks soooo good!!!

[@luciansunset1]

Ikr

[@SexxyRed82]

Would love to be his neighbor!

[@محمدشيبوب-ب7د]

تمام

[@demetriuspowell29]

Growing your own is super easy and fun!

[@epicscratcher5162]

Looks. Taste like hell

[@dorthyroyston6359]

Thank you! I have learned so much of how to cook ,how to season my food everything from Jamaican food to Trinidad to African food my God I am doing the most now I feel like I'm in heaven eating the best of everything thank you to everyone so much for teaching me how to season and cook good food!!!!

[@saviquin2457]

I just made a big batch the other day for the first time. Came out nice and chunky. I used shandan beni, and apple cider vinegar instead of white distilled, added a bit of yellow mustard too! I put this on EVERYTHANG! EVERYTHANG? EVERYTHANG! (In my Katt Williams voice) Thanks for the recipes Chris. Keep 'em coming!

[@Jeremiah-TwistedTrucker]

Stephanie Savinon did you use the same amount of apple cider vinegar that he used white vinegar?

[@memowilliam9889]

Savi Quin my family is from Barbados. We have a family recipe for sauce that goes back to the 1800s. It has vinagre and powdered yellow mustard - among other things. We use it on everything.

[@sharonkeith601]

Savi, that sounds really good!

[@luciansunset1]

Lol@Katt williams

[@BlueGorillaInTheMist]

On EVERYTHANG?

[@anewlife6436]

I live in western Canada. When I saw all those peppers in your yard like that it made me ..... how can I say .... envious and excited.. Oh man those colours .... aaahhh

[@nowone21]

My Mom used to run a couple of pieces of plain white bread through the mill to freshen it.

[@caribbeanpot]

excellent tip.. will be doing that going forward.

[@abby-a]

+caribbeanpot I'm not Caribbean, but what do you eat this sauce with chicken or what?

[@fat80832]

+caribbeanpot Don't you ever boil your sauces once mashed together? i find that gives a stronger well binded overall flavour as well as preserving it

[@fatmike3244]

Boiling it should also be safer.

[@caribbeanpot]

from experience I can safely say that boiling will reduce the intensity of the peppers. But I do cook some of them... depending on what flavor I want to achieve.

[@Canadaheather]

That is so cool. My husband and I are in the process of making hot sauces at the moment. He had been fermenting 4 different batches: Copenhagen ghosts, Carolina reaper, paper lantern habanero, lemon drops. Then I’m making a chocolate scotch bonnet sauce today that I found a recipe for the hot sauce book.

[@Supatsu]

I'm sorry for the people who say you talk too much. Be proud of that heritage you're educating us on!!! I'm so glad you're here to spread some knowledge and share it with us :] I'd be disappointed if it was just you cooking with no commentary.

[@Gone742]

If people want less talking they should just watch tasty videos. Come on now. Everyone like different things. I for one appreciate the storys and explinations.

[@darciambaye4871]

And cute also.

[@sanansa4567]

does anyone know a method of making a hot sauce without vinegar, using something else instead, I can't stand sauces with vinegar. I know they exist because I have tasted home made sauces in restaurants and I could taste right away it was so different than other sauces with a lot of vinegar (such as Tabsco sauce).

[@Cicin230868]

San Ansa In Guadeloupe (french Caribbean) we use mostly oil and a little vinegar to make our hot and spicy sauce. You can give it a try you will just skip the vinegar .

[@sanansa4567]

@@Cicin230868 thanks

[@AhMiDat00]

Always a Classic Caribbean my boy Chris nah.

[@CaribbeanCookingTV]

Hot sauce or pepper sauce is always a nice condiment with food.

[@queenlala6233]

CaribbeanCookingTV yesss omg I want some😁

[@Idkbroitsmee312]

almost exact to what we do in Puerto Rico. us Caribbean people rock

[@WaterLemoon]

We in Malaysia also have a tradisional pepper sauce we called it "sambal belacan'. Bird's eye chilis and add with (belacan) shrimp paste...🤤🤤🤤. So guuuud with hot rice

[@yardleyj9391]

You are so articulate! A welcome change from the rambling so prevalent in today’s society! Oh and l’m thankful for the recipe also.

[@toastrecon]

I just made this with hot peppers from my garden, and it rocks.

[@ooisoniarodriguesdasilvali4860]

não dá para assistir você fala de maasaais vai direto aulas ponto caranba

[@ThePhoenixTube007]

What pepper do you use . Did you find the same pepper as him ? I live in Seattle but I’m not sure if I can find this tipes of peppers .

[@sharonm.2453]

@@ThePhoenixTube007 Try ethnic markets, although most supermarkets should carry habaneros and even a few other hot peppers. Google the varieties though, some are not the right flavor profile.

[@gailsanders8945]

Definitely worth getting into gardening if you can find a bit of space. TheHippySeed Co. is one of my favorite pepper seed dealers. There are bigger outfits but they are cool, Aussie based and super nice. Plus Neil tries all his produce himself with friends and his wife. There are over a decades worth of his videos trying his own peppers and some are HILARIOUS. As Neil would say, "don't try this at home, I'm a professional idiot". Hah!

[@gailsanders8945]

I've gardened my whole life. Very cathartic and rewarding. Life can be throwing you curveballs and crap and going out in the garden is super relaxing. Especially if you are eating insanely hot peppers on your food. Anyone on anti-depressants is foolish. You can release enough endorphins and pain killing anti-inflammatory agents popping a fireball pepper to keep you chasing the heat the rest of your life! Amongst other naturally grown things. Chilli Peppers definitely are the "spice of life".

[@Troglor048]

My mouth is watering imagining the taste.

[@Tiz263]

inspired by your recipe I just made some peppersauce with a 3rd pound of scotch bonnets, a handful of scallions, around ten large cloves of garlic and white vinegar. Very hot but good flavor. A few years back I made habanero pepper sauce with onion and was unhappy with the result, all heat no flavor. the scotch bonnets really taste great once you get past the heat. Next time ill try the lime, salt and cilantro. Thanks for the great recipe.

[@donnag11]

Wow! What options you have! Trinidadian scorpions and Chocolate pepper... first time I heard this- (you learn something new everyday) Thanks for making amazing videos! Bless and Respect from a Vincy gal in Montreal 🙃

[@Grahmahshanz]

you have a beautiful garden

[@SweetCinnamonAlmond]

This video made me so happy.

[@JustifyJustin]

Love the video - nice honest down to earth instruction. Really enjoyed that. Looks authentic. Will def. try it out :)

[@claudettestaunton1712]

play

[@JurgenFjurgen]

Goodness Gracious ... that was a rainbow of deadly peppers! Beautiful. Thank you for posting.

[@baz61]

I fell in love with good peppersauce when I was in Jamaica. Now my first scotch bonnets here in Italy are ready to pick, so I'll make some of this mixed with some traditional Italian chillies for a caribbean/Italian fusion.

[@whoamme1974]

Yes..have a bottle too

[@athickie]

Wow I’m jealous of your pepper garden 😩😩😩

[@LokiOwl]

Hearing this guy say "Caribbean Sunshine" always brightens my day.

[@tonzcat3850]

That sauce looks awesome

[@porterhouse9384]

Man I am quite jealous for those beautiful peppers you are growing! Absolutely lovely!

[@sholasanyasanya6646]

Just Look at those Colours

[@avrevs]

beautiful peppers! that sauce is so festive

[@tazbegum5008]

I loved watching this and I'm Asain! 😁 we love our spices and chillies just as much as you do! 💛

[@african3974]

Oh boy im choking.... that right there kids is what a hot sauce should do! Im in love with this sauce bro

[@angellabrown462]

Damn! I'm a 61 yr old Jamaican grandma that loves heat and I'm definitely making that!! Thank you!

[@chez-roybirchwood5617]

I'm going to try this now! You have inspired me! Great video: just the right flavour and punch!

[@JoshuaMcGeekiest]

Man, this was a great video. Thank you! And glad to know that I'm not the only spice head who still coughs his lungs out while making hot sauces. :-) I've subscribed. Keep up the great work!

[@edmayer6117]

Sir, I just made this for the first time. Shared with 3 friends and we all agree, great flavor and great heat! Thank youy so much for sharing and this will become a fixture in my pantry!

[@gleichg]

Man that would melt my face but I'd try it just because it looks fantastic!

[@Khepramancer]

Doesn't get any better than this!

[@suryafarabracke4701]

We have sambal lada in Malaysia.Chilli + vinegar is perfect.We also love it raw here in Malaysia but we use bird's eyes chilli,not as hot as scotch bonnet.Another version of it is we add shrimp paste/belacan,that has quite strong aroma and flavour. Your peppersauce make my mouth watering.Beautiful color and looks damn hot.

[@ehbarahm6398]

Hey what is your recipe so I may make it myself..plz share

[@rebeccarentoul1459]

It's not too hot; the garlic and the lime balance it, so it's flavorful and perfect 💯

[@asmakitchen4463]

Thank you thank you thank you my friend

[@archaeogrrrl]

Could you run some dry bread or raw rice through the mill first to clean it out? i think I remember my grandfather doing that before he used his. This looks so lovely, thank you.

[@orionbassmaster666]

Broda them peppers look soo appetizing, i still got some scotch bonnets in the freezer will give this recipe a shot

[@christopherh4307]

Can't wait to try this recipe. I've been making a pepper relish for years. It's different than yours but still delicious. This year I dried my peppers out in a smoker using Jack Daniels whiskey oak chips. Let me tell you the flavour it added was incredible!

[@ricardodella-ricca9048]

Hey Hey Chris, this sauce is brilliantly fantastic. Full of heat and flavour. Thank you

[@WhiteThunderBBQ]

Haha I just made a pepper sauce two days ago so I know your pain! This sauce is fantastic! Wish I had all those crazy peppers to give it a try! Glad someone shared your channel.

[@caribbeanpot]

those crazy peppers are AMAZING.. if you were close, I'd offer a few I have left.

[@aquafina6544]

caribbeanpot,Chris can you share where to get the pepper seeds or seedlings and how to care for them, I really wanna grow them and make my own peppa sauce. Btw I like mine more puree can I use a blender?

[@aamakoachar9900]

White Thunder BBQ is

[@farginicehole513]

Grow them! Not difficult, and you can find seeds online. I grow them in Michigan, and since most have a long cycle, I start them indoors a couple months before weather allows me to move them outside.

[@blckrc]

I just wanted to watch it being made. You're good Chef Chris. See you on Food TV soon.

[@p2pfilmcomp]

Im pretty sure this was passed directly down from God.

[@jviarruel]

🤣

[@stuartscott6983]

I’m pretty sure you are correct sir. Yah sauce

[@MeEncantaKiley]

Or up from hell!

[@MagicPlantFarms]

we invite you to try the magic plant farm peppers to make your own hot food.

[@gailsanders8945]

Yeah, I know God made 'em but this was likely passed up from "down under"... Those Chocolate 7 Pots/Morugas or whatever aren't no joke either. Good stuff there.

[@KJsNoTNoRmAL]

Thank you for the recipe it's amazing and my whole family love it! Well until they sit on the toilet the next day! Keep it up love your work.

[@ameliatribeofissachar7311]

😭😂😭😂

[@legentilhommedefortune]

doing it whithout gloves is crazy ! 25 years ago I ended in the Martinique Hospital ! Don't mess with those pepers !

[@lampbread6799]

The hospital? Did you put your hand in the grinder?

[@rajeshkrishna4133]

my favorites pepper sauce

[@daniebajan6306]

I'm sweating just watching this lol

[@cbatta2025]

Archie get a life

[@martinpecheur8506]

Looks so good..and dangerous..lol

[@Nicken0o0]

i came back and still drooling 🤤

[@Nicken0o0]

WHAT THE HECK I KEEP COMING BACK HAHAHAHAHAHAHAAHA

[@AyeYoJazz]

I love how thorough you are!! Keep educating us and explaining the culture and the madness behind your methods! I love it! Can't wait to make this Saturday!

[@bcask61]

Looks amazing brother! Serious heat right there.

[@djmickeyTV]

That peppersauce burn meh eyes....lol

[@L.Sabore]

djmickeyTV lol 😂

[@HyperactiveNeuron]

I didn't have any Scotch Bonnet peppers. I've never seen them in a store here either with the exception of ground up in a sauce, so I used my home grown Ghost peppers. WOW! HOT, HOT, HOT!!! I used some of my Habaneros along with red, yellow and orange bell peppers and this stuff has such a great flavor. I did manage to find a food mill almost exactly like yours (LF&C Climax 50 food grinder...same cutting surface). I picked it up for $7.50 and a local second hand store and am reconditioning it. I also picked up a Mince-O-Matic 7 for $2.50! I had my reservations but it worked wonderfully giving the perfect consistency to the sauce and it's super easy to clean. I let my sauce sit in the fridge for a week and a half before I touched it...other than just a taste. It just got better and hotter. I stirred about a teaspoon or a touch more to a few bowls of chilli and man that stuff was good. It gave an amazing flavor to the beef, tomato and black bean chilli. It was fantastic with taco meat too. I love it!!! I'm going to make more today. I have so many Ghost peppers. I am going to use them in some of your other sauce recipes. I have no doubt they will turn out just as great as this one did...such a sweet, tangy, fruity heat that will make you sweat. I had to have seconds of everything just because I was craving more of the flavor and heat from the sauce.

[@robertm4050]

Make sure not to use table salt as the iodine will discolor the peppers.

[@bbnb6451]

Robert M what salt should you use?

[@lyndenmcdonald4285]

Kosher salt..

[@c.j.rogers2422]

...or non-iodized sea salt. Or pink salt. Any non-iodized salt.

[@trincao1245]

Damn bro thanks for advice

[@robertm4050]

@@trincao1245 You are welcome. Hopefully I get enough veggies this year that I can do more stuff like this. I just found my own recipe to make almost perfect Claussen pickles with hot house cucumbers. This kind of stuff is awesome.

[@FranzCritchlow]

I've always wanted to know how this was made. Thanks for the lesson.

[@realpicture1311]

Candela (fire) baby! Beautiful selection of peppers; thanks for the presentation.

[@1fokisi]

I just tried this recipe and got an awesome result. Thank you.

[@johnbrandolini2915]

Chris, Thanks for the recipe. I planted orange habaneros and scorpions for the first time this year and ended up with more habaneros that I knew what to do with. The scorpions weren't as prolific because I think they needed a longer growing season. I live in Maine. What I did is take the trees in for next year so I can get more scorpions. One thing I noticed was that my habaneros are way hotter than store bought. I've been making salsa which is dynamite; however, your recipe will be a big help in using up at least some of my harvest. If you get a chance to answer, I have a couple of questions. First, instead of using vinegar, what if I used strictly fresh lemon and lime juice. I really like the citrusy flavor. Also would it hurt to add a bit of honey to the sauce to ease the acid bite? Forgive me for breaking tradition. ;-)

[@d34dly0101]

Your a very good gardener 👍👍👍👍

[@Britec09]

Chris did you have to sterilise the jars like you do jam?

[@caribbeanpot]

I would say yes.. but to be quite honest, it's not practiced in the Caribbean. we simply wash with soap and water, let dry and use.

[@snoopiebabiie941]

caribbeanpot

[@enricocarretta6453]

Al massimo fermenta

[@philipbohi983]

The hot peppers capsaicin level probably annihilate anything that could cause an issue😂

[@SaintDavid]

@@caribbeanpot poopy'+

[@SCOTTFRANKLIN42817]

I’m going to make this salsa this summer when my peppers produce, can’t wait.

[@intuit5767]

For a completely shelf stable product, you can seal in sterilized canning jars and process for 10 minutes using the hot water bath method...it will keep in your pantry indefinitely...a PERFECT way to process lots of homegrown peppers at the end of the harvest.

[@jviarruel]

Hm....

[@hals1fineday]

Ty for letting me know...exactly what I was wondering.

[@celticlass8573]

But you will need to figure out exactly how much vinegar you need to use, and how small it's safe to chop to maintain heat penetration.

[@intuit5767]

@@celticlass8573 The vinegar ratio in this recipe is just fine for canning...and there's no need to worry about chopping anything a certain size. I pickle whole peppers and veggies all the time.

[@celticlass8573]

@@intuit5767 The scientists who have developed safe canning recipes would disagree with you. You can do what you want of course, but density is definitely an issue. Simply pickling is one thing, canning for shelf-stability is different and must be done safely.

[@Chefandsteward]

Great video Chris! Well done!

[@DaisyChain62]

Omg, that mincer reminds me of my mum who used one to mince her fruit that she would soaked for a year to make Grendian Christmas cake

[@firstmumz7460]

Owwww so fresh from de garden.

[@johnlawson7306]

Chris, your a brave man. I would be wearing a hazmat suit, a gas mask, and a scuba tank to make that radioactive mixture.....

[@sensimania]

😂😂

[@gunzalez507]

You’re a puzzi

[@mtnhayes8592]

A lil coconut oil may help the metal against metal. Im loven you post.

[@creatorinyou1296]

Wow! I love your channel! I grew up on a colonial farm in the Adirondack Mountains of up State New York and this grinder brought back a ton of memories. My mother would make the best roast beef hash through that kind of grinder. She would but the left over roast and left over boiled potatoes through it and fry that up for breakfast with onions and garlic.. the best ever. Nothing like farm cooking...... Lots of work too ;) Thank you!

[@carolyncollier1589]

I know this is wonderful! I will use a food processor!

[@lanafalana]

The colors of the peppers are so vibrant and beautiful.

[@bonfiole]

Wow would realy love to taste that sauce

[@Honeypepper.]

😄😄😄my grandma use to use this to grind fruits for black cake!

[@cocobrowny]

Wildhoney My mum did too! It’s still at the back of the cupboard somewhere 🙂

[@Honeypepper.]

HEED_ 93 Shut up! Not everything that has the word “black” in it is racist! Go back to school!

[@krisbiscuit305]

My grandma did that too...lol

[@Honeypepper.]

krisbiscuit305 😎 cool

[@annafirth6738]

@@Honeypepper. Good try. You'll get it next time.

[@debbieramnarine8327]

I make a lot of pepper sauce,I have done it this way. In Mexico I saw them roasting the peppers, a few heads of garlic and a couple of onions in their skins. They then blended it using brown vinegar, add salt to taste. I used white vinegar. I also came across a roasted pepper chutney. have you ever heard of it,

[@wheelmanjosh1982]

Caribbeanpot, I heard you could use a whole uncut pepper and drop it in your beans, soups, etc. and it will infuse the flavors of the peppers into your food but with no heat. Is this true, and if so when do you put it in the meal when you first start cooking or towards the end?If anybody else knows please let me know. Thanks.

[@ShawnPlusOne]

I do it all the time just add the scotch bonnet pepper whole at the beginning when you cook your dish ( I add it to my oxtails, coconut rice beans etc. ) and as you see it start to soften snd break down while cooking remove it before it bursts open if you don't want to have the heat.

[@caribbeanpot]

very true, BUT be very careful that you don't break it nor does it have any cuts or bruises or you'll be paying for it with HEAT

[@rochelleantoine2719]

You can do it near the end as well, but don't let it burst open or get too soft. We do it with the callaloo dish in the Caribbean.

[@jaykay8295]

Fi bumbaclaart heat

[@powersonic6255]

Very true , but dont let it burst / buss in the pot .

[@rommelbryce-thurton7721]

My brother and myself some back in 1986 and we did it "Outside" with good ventilation .We also only used "Scorpion`s" and we needed resperators.

[@Elazul2k]

Interesting. I'm assuming if we don't want to be "authentic" we can process this in the food processor instead. Looks like it would achieve about the same results.

[@DavidSaintloth]

Yes of course and in the opposite direction if you want to get an arm work out you can mash it up with mortar and pestle! My mother is from Ayiti and she used to work that mortar and pestle like a boss to make the Ayisien version of green seasoning that we call "Epise" the difference between the Haitian one and the Trini one is the Haitian one tends to have heat as a main ingredient and a few other flavor variations (like clove) so it's more like a pepper sauce plus other flavors (lime/salt/black pepper/parsley|cilantro/scallions/bullion cube in addition to what goes in the pepper sauce here). I think Chris did a specific show where he covered how to make his version of Haitian Epise. (Mine has way more scotch bonnets (I can easily put 20 of them in there) and I put the bullion cube and other stuff...this is how my mother taught me how to make it and she's old school (78). I found Chris' video: kzbin.info/www/bejne/oJi5i5uGppykbKM

[@PoweredbyRobots]

Oh boy I’m choking... man, I bet I’d be crying like a baby, that looks sooooo good! X

[@areagial]

how can u still breathe with your nose straight above that vinaigre and pepper???? :O ..i would cough like an old dog...

[@Battsrock]

Just made this - bringing a bit of heat to the UK❤

[@johndouglass3691]

I followed this recipe for my small but very hot pepper harvest last year. The sauce was amazing and so hot! A teaspoon was enough to heat up a bowl of anything.

[@mwhitehall889]

Excellent!! Thanks. Blessings. Franny P.

[@pazventura9487]

Soy hispana mucho saludos me encanta el vídeo

[@bmartin2949]

That looks beautiful, great video! I think it'd kill me if I tried to make it myself, but my goodness, that looks like some fine hot sauce.

[@heyzoalndungu7096]

I love this....

[@SLA239]

Omg..my mouth is watering...

[@khalifakaifala1551]

my stomach pain by watching this video

[@sandragordon9266]

+Khalifa Kaifala you too soft. cho man.

[@connergarlock771]

@@sandragordon9266 ...have you ever eaten a moruga scorpion ?

[@leeboling2990]

Chris, I am new to your channel and I love it. I just tried this one yesterday and this morning I had some with eggs that raw heat is amazing thank you for sharing. I was gifted lots and lots of super hots and have been looking for new ideas and you hit the nail right on the head bro. Thank you again for your words of advice. Keep cooking and have a blessed day

[@DrMonocular]

Washing with soap and water does NOT help. Wear nitrile gloves or prepare to feel the burn for days, from your finger tips to privates.

[@DrMonocular]

Also blend it and use caution. This man is insane!

[@SmurfQueen279]

John Curtis I've worked with these peppers; you get used to it after awhile and it doesn't actually hurt you. It just feels hot.

[@executiveoo7694]

Dont sneeze either i couldnt see for about 20 min funny aint it lol

[@stratepaper8508]

😂😂😂😂😂

[@erikamvh1]

This is how we make our pepper for dipping too!

[@47inventor]

Wow, my eyes are watering from your peppers, but love the passion. Will try with very less peppers. Hehehe

[@jeffs9266]

Soon as my scotch’s, reapers and ghosts are ripe, this is the recipe I’m using!

[@Kitkat2870]

having worked with habaneros from my garden, you really must must must wear gloves and keep them on, as well as wear a mask because the fumes from the peppers are deadly....you'll be caughing and crying trust me.

[@bibizeeboohoo741]

So true!!

[@Crickmasta]

That mill brings back baddddd memories as a child of my mom making me grind peas 😭

[@isabelcristina958]

Dios mio! That shit is lava 😂 but delicious. I'm Mexican and this is very familiar to me, specially with the cilantro. Thanks for sharing!!

[@daphnestickells6975]

I was thrilled to see your videos, I wish that I can get some peppers seeds, I live in the Philippines and they dont seem to have the varieties that are used in the recipies that are in the videos, thank you , please keep up the lovely videos,

[@ivylinrolle1099]

Thanks so much for shearing your Delicious pepper sauce I'm surely going to make some THANKS so much 💕💞😘🥂🌶🌶🌶MUCH LOVE to you

[@gbangdude]

Why not use a blender? It's much easier!

[@Inverted314]

+KiDD Lee can't get the same texture, even with pulsing.

[@columbusohio72]

Easier isnt always better

[@rawveganguru8381]

Thank you great channel. I love this recipe real authentic and raw, Nice💚