hey everybody it's rob the backyard
gardenerr and I thought i would go ahead
and take you through the process
of me making one of my ghost pepper hot
sauces
but i wanted to include this clip in the
beginning of the video because i'll tell
you
for some reason my ghost peppers were
extremely hot this year and as you know
ghost peppers can score anywhere on the
scoville heat index from a million
all the way up to two million and i'm
telling you these
ghost peppers were hot hot hot hot
so hot that i had to actually change my
recipe
towards the end of it and you'll see a
clip that i'll insert later
where i actually explain what i did but
if you like your hot pepper sauce
extremely hot my mouth's still watering
extremely hot
then just follow the instructions as
i've laid them out
but if it's too hot for you then you can
add something else like i did
anyway let's go ahead and get on this
recipe and see how we make my ghost
pepper hot sauce
hey everybody it's rob the backyard
gardenerr and for today's video i thought
i would share
one of my recipes for my reaper
hot pepper sauce it's a little bit
different than what you might find
elsewhere but just to wrap it up for you
guys
i've got about eight ounces when they
were wet
or at least when they were before they
were dehydrated carolina reaper peppers
so obviously they've been dehydrated i
was gonna make it into a powder but i
thought
i'll go ahead and re-saturate them
re-incorporate them into my
carolina reaper hot pepper sauce now
i'll be using a
white onion a medium-sized one that i'm
gonna cut in half you can grill
the onion and the peppers if they're
freshly picked
in the oven but i'm just gonna pan fry
up the onion
and the garlic which has already been
cubed up but i'll carry you guys along
the way
i'll be adding a peach or two i haven't
decided how much i want to make this
peachy
i'll also be adding salt and pepper to
taste we've got three tablespoons of
distilled white vinegar here
and then typically what i do if i
didn't have peaches is i would
substitute brown sugar and
raw honey a little bit added to it but i
think i'm gonna forego doing those since
i do have a couple of peaches there in
season right now
and i'll be doing that i'll bring you
guys in along the way
but first step is to get the white
onions
sliced up and fried up in some olive oil
on the stovetop before we do anything
else
so while i'm getting the onions and the
garlic pieces all translucent
incorporated bringing out the flavor
because these were dehydrated i went
ahead and just set the dehydrated
peppers
in the water and vinegar just so they
can reincorporate some of that
hydration back make it a little bit
easier for them to process
i went ahead and somewhat diced up the
peaches i'm probably going to be adding
two to this batch
these were rather small sometimes i use
the big white peaches
so i think we'll go with two now that
i've done that
the next step is to add all of this
stuff
into this saucepan and then i will after
i get it brought the heat
incorporated and soften up the peaches
and the peppers then we'll put it in the
food processor and go ahead and make it
into a sauce i'll bring it back in
when i've got this done and those heated
up
all right i've changed it into a pot
because we decided that with the
carolina red peppers i probably don't
want to put it in a food processor so
i'm going to hand blend it and i need a
little more depth
before i do the next step which is hand
blending i'm just going to smash
everything up a little bit more
just to make it so that it doesn't uh
jam too much
in the hand blender but i'm going to do
this first
obviously i want to get these into some
malleable chunks
and um i'll bring you back with the food
processing step
or the hand blender i guess in this case
so i'll be using the cuisinart smart
stick it's basically got a high
pulse or low pulse setting and all i'm
really gonna do is set this in now this
is pretty hot i'll have to turn off
where i do it
but we'll just turn this on press the
button and get this blended up
so now that i've got it hand blended to
a consistency that i like
i have two options here i can leave it
like it is let it cool to room
temperature
and then put it in a jar for safekeeping
or i can actually
strain it if i want to take some of the
pulp out and then if you'd like to reuse
the pulp after it re-dries into some
kind of chili powder you can do that
i like it a little bit pulpy like this
so what i'm going to do now is let this
cool to room temperature
and then i'm going to fill up one of my
glass hot sauce jars
which i'll bring it back in once this
cools now you'll notice
it's not bright red like ghost peppers
should be
the peaches actually change the color of
it
i prefer this orangish color to it but
if you like it
so that it is more potent and more red
then don't add the peaches and things
like that all right we'll bring it back
once i'm filling up my hot sauce jar
so i figured i'd insert this clip to let
you guys know that
i tasted the hot sauce and it was a lot
hotter than i expected
so because i also had a recipe for mango
habanero hot sauce
i decided to add a little bit of the
mango habanero hot sauce probably about
20
for volume into that ghost pepper hot
sauce
just to take the scoville units from
being well
over a million to probably about 800
000 to make it a little more enjoyable
to eat you don't have to do that if you
don't want to but i wanted to make sure
you knew that i did that because it was
definitely a lot harder than i expected
all right let's get back to the video
where i fill up the jars
so for my personal bottle i'm using this
bigger
jar of course a funnel and then i do
have a few smaller jars that i'll
probably
end up making as well because i'm sure
i'll have
too much for this one jar this is still
very warm
but i don't have time to sit here all
day waiting for it to cool down
and it's getting late at night but i
just wanted to show you we're going to
add it in here like this
and then i'll go ahead and go to the
other jars and we'll end up seeing
how much we made
do
all right so we've got the hot pepper
sauce all completed
but wanted to give you an example of
what it looks like all bottled up
this is the bottle that i'll be using
for myself obviously that should last me
a little bit
and then because i had some extra i
filled up three extra little bottles for
it right there
again everyone has different tastes i
know that this is not a
true ghost pepper hot sauce because i
did add
other ingredients like the mango
habaneros to it
obviously you can take the ingredients
that i have down below
tweak them up and find what you think
works best but i'll tell you
it tastes great it has a lot of flavor
and it's fun to make
that being said this kind of hot sauce
actually gets
better when it is allowed to sit around
for a few days and the ingredients
really kind of
mix together well i leave it out on the
counter for about a day
maybe two days and then i put it in the
fridge i don't recommend storing it in
the pantry
only because it'll turn brown if you
don't go through it fast enough
and i want to keep it as fresh as
possible
hopefully you guys enjoyed this hot
sauce making
video if you did i'd appreciate a thumbs
up and as always
everyone happy gardening and thanks for
watching
