Thanks for circling back, Zac! I like the cumin idea. Will have to try that on my next batch.

Haha I've made that mistake only once and that's all you need to do, to never want to do that again. Low pressure water rinse then throw everything into the dishwasher. Way better for your lungs and skin.

Thanks for coming back with the feedback! Exactly why I love this sauce. It’s the perfect building block.

Happy to share what I know! It should be done and up in a week or less. It's all thanks to requests from viewers, so keep them coming!

Just made this. It came out great! Thank you. Did the follow up video about the “waste” get published? If so, what is the title.

Happy to hear it Russell! The “waste” video did get published. You can find it on my channel under “Homemade Chili Pepper Seasoning Recipe”.

Excellent tweaks! Thanks for watching and sharing, LJ!

Thanks for watching, Evan! I like the Anaheim idea! If you mess with any other recipes and have questions or feedback, please definitely report back! I love hearing how they turn out and change.

Thanks for circling back! I’m a huge fan of this sauce and wish it was as popular as some of my larger view count recipes!

@@outdoorindoortexan absolutely, thank you for sharing. I may have to plant some more serranos just to keep this sauce around at all time 😂 I enjoy trying your recipes, keep up the great work

Great to hear, Aidann! Let me know if they beat the frost and you get to making it. Also, thanks so much for the sub!!

Aidann Greenwolfe that’s so awesome to hear Aidann!! I’m on Instagram if you have an account. Would be happy to follow one another and check out the pics. Same name here as on ig.

Thanks for leaving the feedback! I’ve got a pit boss as well and it adds a great smoky note when you use it instead of the oven. Nice call!

lnxr00t thanks for making my day! I hope you enjoy the sauce and the seasoning as much as I do.

The first half of this comment had me worried! I’m so happy it came out tasting like you remembered it. Enjoy and thanks for watching!

@@outdoorindoortexan it was better than my moms salsa but don’t tell her that! Keep up the videos.

well tons of latinos do not know how to make it especially given that so many now grow up learning nothing of their traditional Mexican culture. My lady friend is Mexican and does not know how to make salsa nor hot sauces lol!

Thanks, Kelly! I’ve never thought about raspberries before. I bet that would be a fantastic pop of citrus. If I get around to tinkering with it, I’ll be sure to report back.

@@outdoorindoortexan that sounds awesome 👌

Thanks Chris! Let me know how it turns out!

@@outdoorindoortexan certainly thanks again

Thanks bud!

Thanks for watching and leaving the feedback! Sounds like a good tweak to me!

Thanks so much for watching and leaving the kind comment.

Inga4020 happy to help! I hope your sauce turns out great and thanks so much for watching.

It's great on so many things! I recently started sprinkling it over salads for a bite of acid and heat. Thanks for watching, Lindsay!

Those Serranos can pack a punch at times lol Thanks so much for watching! I love hearing the feedback.

I love the tweaks you made! Good point about olive oil’s smoke point. I should have cautioned that over applying may make a bit of a smoke problem for the kitchen 😆 Thanks so much for watching!

Sounds delicious! You can always play around with this one and toss avocado in to see how it turns out!

Love hearing it! Enjoy and thanks for leaving the comment.

Thanks!

Thanks for watching, Jon! Happy to help.

Great to hear, Ray! Love the agave lime addition! Thanks for watching and leaving the feedback.

This is a great one to start with! From here you can add so many personal twists to it to make it your own. Thanks for watching!

Thanks all around, my friend! That light was a clutch last minute add and may keep it around. Definitely give this recipe a try it’s so easy and make great gifts. Stay tuned, chili pepper seasoning video should be next week!

Thanks so much for watching, Neil! I'm tinkering with a couple Jalapeno ideas, actually. I may have one coming up in a week or two where I'm cooking with large jalapenos. In the meantime, have you checked out any Cowboy Candy recipes? It's a fun simple jalapeno recipe where you combine chopped jalapenos with sugar in a jar, and end up with a spicy sweet concoction that's hard to put down.

@@outdoorindoortexan Thanks so much for your suggestion! I will definitely have a look. One last request, if you ever feel up to it, I would be very interested to see what other chillies you are growing. I am so very interested in pepper plants. I definitely understand that your channel is not a gardening channel but anyway you decide to divulge your knowledge of growing or just showing some fruit during other videos would be amazing, although obviously completely your own choice. Thanks again.

@@neil2043 I'll definitely keep that in mind! This year it was Ghost Peppers, Jalapenos, 7 pot chilis, Tabascos, Hungarian Sweet Peppers, and Devil's Tongue chilis. Most have started to winter up unfortunately, so I may get one more round of peppers before the cold snaps start setting in, but for the most part I probably won't be able to show much until Spring. If you're on instagram, make sure to follow my account there. I post more content there, including pepper stuff, than the videos here that obviously take a whole bunch more time and effort to put together. @outdoorindoortexan

That’s fantastic to hear!! The heat grows on you, I promise lol Either way, if you’re using it slow it’ll last fine in the fridge as you build your immunity.

Outdoor Indoor Texan I’m sure eating it with food will be a lot different then tasting it with teaspoon out of a blender 🤣🤣🤣

Pinch of Cooking 😆 🤣 That might make all the difference!

Thanks for swinging by to take a look my friend. Hope all is well!

Thanks for the tip and happy to hear your batch turned out well. I have never heard of using tomato. I’ll have to give that a whirl next time. Thank you for watching!

Let me know how you like it! Thanks for watching!

Pinch of Cooking thanks so much for watching and leaving the kind comment!

You can make a huge batch of this sauce for starters lol Maybe look at pickling some, also dehydrate some and then grind them to make Serrano powder. Thanks for watching!

Thanks so much, Pete! Let me know how they turn out!

Absolutely! I typically make a pepper powder out of it, but that’s an excellent alternate use. Thanks for watching!

Thanks so much!

It won’t ferment with the vinegar included, so you could always try and ferment the other ingredients separately to make a completely different style sauce. Or you can ferment just the peppers and then add them to this recipe. In general, fermenting mutes the color and flavor a bit, and since it has no vinegar it won’t be as sharp. I hope this makes sense! lol Let me know if you tinker with it. I’m curious how it would be in that style. Thanks for watching!

Thanks so much!

It makes my day to hear that! I love being able to share my knowledge with people and see where it takes them from there. The blueberry Reaper sounds incredible! I've read about alcohol based sauces but haven't messed with it, mostly because my wife is a huge vinegar fan, but now that you're reminding me of it, I may as well give it a shot with my next batch. Thanks again for circling back!

@@outdoorindoortexan would love to see your version of it, Cheers man!

Thanks bud! More coming out as growing season starts up again.

There’s a couple different ways to do it, depending on what grill/smoker/setup you have. The general tips are to use low heat, and a trusty smoking wood, like oak, or some type of fruit woods. If you’re working with charcoal just toss in a handful of wood chips or wood chunks, wait for the smoke to change from bitter white to sweet blue, and then put the peppers on until they’re well infused. Let me know how it goes! Serranos are a great alternative to jalapeños. They have a touch more heat, but can be subbed for just about any jalapeño recipe out there.

400° F. Thanks for watching!

Thanks so much for watching! Next sauce I make, I’ll try and incorporate smoking the peppers. Thanks for the request!

That's a tough question! I think your best bet is to look into fermented hot sauce recipes, where the sauce is made by breaking down peppers over time with water and salt. Once the peppers and brine are at the right flavor, you just blend it all together and bottle. Some recipes will still add vinegar but they're not necessary as long as you keep in the fridge.

You certainly can try it out. I’m all for experimenting! Haven’t tried it so please report back.

Yes, sorry for the confusion there. I should have been more specific. 5%

@@outdoorindoortexan thanks!

Great question! It’s simply a matter of taste. If you prefer the tang of ACV over straight vinegar, go for it! It will give you similar results as far as preservation/acidity is concerned. Thanks for watching and leaving the comment.

Thanks for the tip, Iris!

Absolutely! It sounds like a fun tweak to me. Playing around with different vinegars is an excellent way to change the backdrop of flavor while still ensuring shelf life. I use lime juice often in other sauces and am sure it’ll be a nice pop of citrus. Let me know how it turns out and thanks so much for watching!

I did! You can find it on my channel.

Thanks so much! Definitely 🔥🔥🔥

Haha I’ve definitely been there. 😂 Thanks for watching!

Hi, Sheree, yes absolutely. The sauce will be, well, red but otherwise it won’t be terribly different. Also peppers that turn red tend to be hotter than their green counterparts FYI

🔥 🔥 🌶 🌶

Haha thanks. It’s the internet, so there’s always someone mad at you regardless of what you make. That jar is fermented honey garlic. You essentially fill a quarter jar with garlic cloves, then cover with raw honey. Burp often, and a few months later, the honey will be viscous and garlicky and the garlic will be soft and sweet.

@@outdoorindoortexan Thank you for the rec, I will get some honey next time we are at the Farmers market!

Sure thing! Enjoy!

I haven’t had a problem with separation, especially kept in the fridge. If you do, a shake would mix it well enough anyhow. BUT if you’re really worried about it, add xanthan gum. I don’t see how that would hurt the recipe. Thanks for the question and thanks for watching!

@@outdoorindoortexan thanks for the reply! Was not expecting it given how old this video is! Been watching a bunch of your videos they are really good. 👍

Sure thing! I always try to make time for questions from my viewers. Thanks so much for watching my videos and let me know if you have any other questions.

Absolutely!

@@outdoorindoortexan i actually just found a bottle of white vinegar so only the ginger won't be included. thanks!!

Good eye, Chad! Yes, they’re fermented garlic cloves. You essentially put a bunch of garlic cloves in a jar, cover with raw honey and let them sit and breathe for a few months. Eventually the garlic softens and mellows in flavor and you can eat them raw.

I don’t think it would ruin the overall flavor, no. Thanks for watching!

Or grilled. Thanks for watching!

It’s a flask funnel originally, so I’m assuming anything sold for that purpose online will fit small hot sauce bottles.

@@outdoorindoortexan thanks for the reply

I usually thin it out with white vinegar. If you hate that vinegar taste though…maybe find a watery vegetable that won’t absolutely mess up the flavor. :) Let me know how it turns out! Thanks for leaving the comment, Tristen!

@@outdoorindoortexan That's what I was thinking but it's pretty maxed out on vinegar. Might just become a hot pepper schmear. Which I'm fine with. It's just serranos but lord is it hot. Thanks for the very quick response.

Well shoot. I’m not sure what happened there. Maybe the Serranos were too green/firm? I hate that it wasn’t quite right. Maybe a neutral yellow onion?

@@outdoorindoortexan I actually just said f it and added more vinegar and it's perfect. I think I had a bit more serranos than the recipe called for and they were super firm so that might have been why it was so thick at first.

Good to hear! Enjoy!

amzn.to/2ST5A9n Here's that link. Took a bit for Amazon to approve me as an affiliate, but should be good to go now.

They’re ghosts, but thanks for weighing in. I have my strains shipped from a nursery each year and can assure you I’m not lying to the internet to seem cool. If they were red habaneros, I’d just say they were red habaneros. That particular plant had a serious aphid issue and the peppers that year came out stunted and squatty, which definitely makes them look like habaneros or maybe even scotch bonnets.

Nitrite, right?

@@outdoorindoortexan Nitrile

You win this round. lol One letter off!

I'm about out for this year. There's an online butcher that will ship to your door called The Cajun Grocer. Check them out for sure.

Haha excellent suggestion 😂

Thanks for the comment but you’re mistaken. I grow a lot of peppers and these are indeed ghost peppers. They came out squatty this year thanks to an aphid infestation but they’re definitely Ghosts.

@@outdoorindoortexan you got to admit they don't look like ghosts at all.

Yes, I think I just addressed that in my last reply that this year’s batch came out far shorter than the usual long squiggly shape of years’ past. My plant had a bad aphid attack so I’m chalking it up to that. In certain they’re Ghosts though as I’ve had the same plant for a few years now. If I wanted to use red scotch bonnets, I’d just use red scotch bonnets...

@@outdoorindoortexan And I believed you from the first reply you got me and I understood right away what's the cause of their unusual shape. I was just trying to make you see how easily I could have concluded they were not ghosts, no need to get riled up about it. You know there's a lot of people spreading misinformation (lots of cooks) on KZfaq, how was I supposed to know you were of the people who know what they're doing just by watching a simple hot sauce 5 min videos? I get it that they are ghosts and that if you wanted bonnets you would have had bonnets but you could have also very well be a misinformed guy who thinks his bonnets are ghosts...

@hardminder No I completely understand where you're coming from and I apologize for coming off so short. I was using my phone to reply with quick sentences up until now, as I'm back in front of a computer. Again my apologies. I hate the way sometimes text conversations can be misconstrued on tone. What's funnythough, is if you look at any of my other videos that has anything to do with Ghost Peppers, I'm drawing those same squat ghosts from that plant. I hope I don't start getting a bunch of messages about my pepper growing skills! 😆😆

There’s a big difference between handling them fresh and then handling them after being slathered in oil and roasted in an oven...the capsaicin really lingers on the flesh after that. I don’t think many people would grow peppers if they were that dangerous to touch in general. Thanks for watching!

@@outdoorindoortexan I haven't noticed that, but I do not touch habeneros or hotter without gloves period. Much love from an East Texas expatriot.

Definitely the safest route to take! It just takes one touch of the eye or a bathroom break... 😆 Hello from Texas! We miss ya.

Yup. Most Hot Sauces tend to have a good deal of vinegar in order to hit that acidic flavor profile.The great thing about this recipe though is you can tweak it to suit your taste from here. Use it as a guideline and mess around with it. Reduce some of the vinegar ratio and add water instead. Add sugar to cut the vinegar. All kinds of ways to make it work for you. Thanks for watching, Jesse. Let me know what you ended up trying and how it turned out!

When I sit down to make these videos, the first question I always ask myself is, "How do I pump up the sex appeal?". I'm happy someone is finally picking up what I'm laying down.

If I remember correctly, they were stunted from a miserable aphid infestation that season, but thanks for paying attention! If they were another type of pepper I would just cite whatever that type is in the recipe since the super hots are really only there to add heat. Serranos are the ones driving the flavor bus. Anywho, thanks for watching! Hope you gleaned something helpful.