Totally depends, but i'm leaning towards more. Love what you are doing.

Can never have too much garlic. I'll probably end up using a whole bulb of garlic when I try this recipe! 🤣

A LITTLE, YOU CAN ADD WHILE COOKING.

i use a full head of roasted garlic, trust me sir it will change your life forever. I also roast the habeneros sometimes. otherwise i actually use the same exact recipe just minus the spices

Love garlic, so ya LOTS!! LOL

Hope you enjoy it. Happy hot sauce making!

@@ChiliPepperMadness thank you!

Sounds great! I love to hear this. Perfect gifts, really. Thanks for sharing this! =)

Thanks, Lydia. I hope you enjoy my books and find lots of recipes you like!

Thanks so much!!!

Appreciate it, Jr Doucet - happy that you like it!

Hope you enjoy it!

@@ChiliPepperMadness it came out great and I added mango to the recipe

Great to hear - thanks!

The experimentation is the best part! =)

@@ChiliPepperMadness Oh yeah. Can't wait to get a recipe locked down for this one. Tasted so much like mango, with my secret weapon in the background, and then the peppers kicked in and my (8/10 tolerance) butt BOLTED to the milk and bread. Absolutely delicious sauce.

Haha, been there! I'm probably 8/10 these days, not as high as I used to be, but still loving it. And definitely YES on the mango. A great one to work with.

@@ChiliPepperMadness Yeah mango is an underdog for me. I'm usually a pineapple guy. We have fresh stuff at work, so I always have it. Mango, I have to go get (usually frozen so I chuck it in the walkin freezer at work). I think this is the first sauce I've really only put mango in. The others have been either pineapple or pineapple/mango and I'm sure you know once you put pineapple in, that's pretty much what you're getting. I never did get the chance to experiment today cus work was brutal, and I'm off for 2 days... so those reaper and white ghost peppers are sitting in the walkin, taunting me from 15 miles away.

Yep, big fan of pineapple, but it can definitely take over. Hope you can get to the experimenting soon enough. =)

Awesome indeed!

Yes!!! I love it!

Yummo

Sounds like perfection to me!

That's awesome, Scott! I have a friend who is a beekeeper and he grows his own superhots as well, puts out a brand of hot honey. Very cool!

If you make it, I will buy some.... Or a swap, sauce for sauce.

@@ChiliPepperMadnesscan we really add honey or sugar in the making of this hot sauce or not..?!

You surely can. You can add honey or sugar for a touch of sweetness. You can also infuse honey with hot peppers, which is "hot honey". I have a recipe for that on the site as well. Hoping to make a video soon.

Yes I was thinking why not some sugar to balance the spicyness and sourness. But I think honey will be better.

Thanks!! Yeah, good luck with the sauce when they're ready!

Now I am pumped to see your harvest and what you will come up with. Please come back to share!

Haha, thanks. Yeah, good way to make friends. =)

I hope you enjoy it, Danny. I shall suggest sweet potato, as mentioned. You might like that as well.

Thanks! Enjoy!!

That's a great idea!

Great! Thanks, Kyle!!

My pleasure 😊

Thanks, Dane. I appreciate it. Enjoy!

Glad you've enjoyed it, @jnprather! And thanks for your support =)

Thanks. You could try to strain out the solids, then dump some of the liquid, then remix. The best way, though, it so process the thin batch with more cooked peppers (and/or other solid ingredients) to thicken it up. Let me know how it goes.

Nice. Great peppers, Scotch Bonnets!

Awesome, thanks!

Perfect! I love it.

You can definitely use the green ones, though the flavor is less ripe. They can make a great verde, though. Definitely worth a go!

Hope you enjoy!

Thanks!

Thanks, Joe!

Enjoy, Monica!

Awesome, enjoy!

Thanks!

Thanks!

Thanks, Tyler. I appreciate it. You'll know if it's gone bad by appearance and smell. You'll usually see some kind of growth or bad discoloration, and a bad odor, letting you know you don't want to eat it. Still, lasts a long time.

Awesome thank you for the info!

@@ChiliPepperMadness coming back to this video because I love it so much and your expertise! While watching again I thought of another question if you don’t mind me asking. If I don’t use vinegar in my recipe will it still last as long as you say or will it expire faster? If it expires faster how long do you think it would last? Thank you so much in advance 😄

@@iAmTylerFox You definitely would need the vinegar for it to last. Other preservatives are sugar (think jam) or salt in high quantities.

@@talktokristen that makes sense! Thank you so much for your response!

Thanks, Bob. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.

No worries and you are welcome! =)

Thanks!

Thanks! This should last about 6 months out of the fridge, 12 months in.

Thanks! You can definitely use frozen peppers. Fresh is best for sure, but frozen works well if you're really just simmering/processing.

Thanks!

I have one here and several on the site at ChiliPepperMadness.com.

@@ChiliPepperMadness Thank you

Thanks, Steven. I appreciate it. I keep thinking about it!

@@ChiliPepperMadness Wrap the bottles in custom Chili Pepper Madness t-shirts for shipping instead of bubble wrap and watch the dollars flow in 😁😁

Haha, there you go! $$$$$

Absolutely. This is a pretty basic sauce. I have many recipes with roasted peppers and ingredients, as well as smoked, and more. Definitely great ways to build flavors.

@@ChiliPepperMadness thanks for reply. I e got a Traeger and just started growing chilies. If I get excess of them. I wanna make some sauce. Btw I’ve subscribed to ur channel as well.

I hope you get a huge yield of peppers this year! Thanks for subbing. =)

Thanks, John-Michael. This hot sauce will last for many months in a sealed bottle or container because of the vinegar content. Keep refrigerated for longer keeping.

They were a gift. They are X-Chef brand. =)

Thanks so much, Chef Steve! I appreciate it. I'm sure you'll come up with many awesome combinations.

Yes, great idea. Maple syrup would also add an interesting flavor element.

I like it!

Great!

Medium-low is good.

They're fairly close in flavor and heat levels, and can often be interchangeable. There are different types of habaneros as well. A typical orange habanero is most comparable to a Scotch Bonnet. Both are quite fruity and very hot, some with hints of bitterness. I personally find the Scotch Bonnets a touch fruitier and sweeter, though that can vary from pod to pod as well. Both are great to me!

Not at all. Yes, simmer everything together in the pan/pot until softened, then blend. Or, you can blend it all fresh, then simmer. Let me know how it goes!

Ali, I don't use olive oil in this recipe, so I wouldn't' recommend it. But you can try to - it will certainly change texture, flavor and preservation time though. Let me know how it goes if you do.

I want to do 9 times the amount in your recipe. Should I use 9 cups of vinegar? Isn't too much?

You had the same question on the website, so I answered it there - check it out: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/habanero-hot-sauce/

Ok. Thank you so much for taking the time and answering my inquiry

Best to achieve a low boil, then simmer. Enjoy!!

Yes, it can. Shoot for a pH of 3.5 or lower for home canning, just to account for errors. Usually 10 minutes is good, but up to 20 minutes at higher elevation.

@@ChiliPepperMadness Thank you!

You can definitely use powders and spices in your hot sauce recipes. I do this all the time, and it does not affect texture. It can if you use ONLY powders.

Carrot is a common ingredient in a lot of different hot sauces. FYI.

Yes, it's fun to try to "recreate" your favorites. Maybe you'll wind up with something even better!

You can make it with less, then add more in later to your desired thickness.

Thank You! Really enjoy your site and appreciate the response! @@ChiliPepperMadness

Totally worth it, LOL.

Perfection! I love serranos.

This will last many months (6 or longer) because of the vinegar content, even longer in the refrigerator.

It's the same size as any measuring cup.

Bob, yes, by weight. Dried pods are 1/4 the weight of fresh, so just under 1 ounce would be needed. I have a video here on how to make hot sauce from dried pods as well. Enjoy!

Thank you Mike.

Yes, enjoy. I have fermentation information on the web site, along with some fermented hot sauce recipes. I hope to eventually get some over here as well. Fermentation does add a new element to the hot sauce, plus probiotic benefits if you don't cook it at the end. Here is a link, in case you'd like to learn more: www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/

Glad to be helpful. I know I go a bit long, as I guess I just have a lot to say about this stuff. Probably too much. UGH. I can't help it. I love this stuff, but could probably use a bit of editing. Maybe I should take some KZfaq training. LOL. Hey, thanks again. The real goal is to teach and inspire. =)

@@ChiliPepperMadness No Man keep it raw good as it is ! Thank again for giving crucial information, is there any social where I can contact you ? If it is okay for sure !

You can hit me up on FB/IG @chilipeppermadness, or email anytime. I do my best to be helpful. =)

@@ChiliPepperMadness Of course thank you, I will do so.

Absolutely! Go for it. I do this often.

I didn't measure the pH for this, but it's probably around 3.5 or so. You can easily adjust by adding a bit more vinegar or citrus. I do not add xanthan gum, but you can if you'd like to thicken it up.

Oh yeah!

Yummo!

I guess I just have a lot to say about hot sauce. Can't please them all.

Go for it! Lot of great sauces out there, but so good when you can really make it your own.

Welcome to the game! This should last months, longer in the refrigerator.