Hot Sauce 101: Everything You Need to Know

This homemade hot sauce is made with a mix of red savina habaneros, roasted red bell, sweet potato, and spices for a wonderful balance of heat and flavor. Consider this a general way to approach making hot sauce in general, with simple yet effective hot sauce making techniques.

TIMESTAMPS

0:00 Red Savina Habanero Hot Sauce Recipe
1:08 Pick the Peppers
1:36 Weights & Measurements
4:00 Peppers & Ingredients
7:50 Special Trick
9:30 Roast the Bell
11:04 Simmer
12:14 Beware!
13:49 Blend
14:14 Consistency Notes
16:12 Taste
16:47 Bottle
17:47 More Recipes

THINGS YOU’LL NEED:
7.5 ounces red savina habanero peppers (211g) (You can use any habanero types for this recipe)
1 large red bell pepper (7.5 ounces/211g) roasted, peeled, and chopped (stem and innards removed)
2 ounces sweet potato (56g) (about 1/4 medium sweet potato) chopped
2 ounces onion (56g) chopped
1 ounce garlic (32g) (5-6 large cloves) chopped
1 teaspoon habanero powder
1 teaspoon berbere spice blend
1/4 teaspoon salt (or to taste)
1.5 cups apple cider vinegar
1/4 cup lemon juice (or more as desired)
water to thin

FOLLOW ME ON:

I had so much fun making this! What other videos would you like to see?

-Mike

#spicyfood #recipevideo #cooking #hotsauce

[komma]

Very cool of you to do the weight by grams to, for us metric pepole here in europe. Great content as always

[visuaviewer]

If you start selling sauce, count me in! Thanks for this great vid - your time lapse video editing is perfection.

[pjesf]

Yes! Do your own line. I’ll def buy it 👍🏻

[ThePrevo]

Love your channel, I've learned so much. This will be my 5th year growing various peppers from seed to fruit and I've been getting better as the years go by. I appreciate your simple approach to making sauce to which I'm sorely lacking. So appreciate videos like this.

[fishlovme]

That sauce looks amazing! I ferment most of my hot sauces. One of my favorites lately has apple, cilantro, onion, and jalapenos. Once I'm ready to blend it I finish it off with some lemon juice and honey. Sometimes I'll cook it down and can it, other times depending on how much I made I'll bottle it and it stores for at least six months in my fridge. The peppers you used look a lot like a pepper I grew this year called Cherry Hot. I was amazed at how hot they actually got. I've pickled some of them and used some with my cayennes to make hot sauce. I grew 44 peppers in my garden this year, 27 different varieties (8 of which were jalapeno and 6 different cayenne), so I'm experimenting a lot this year!

[jerleshannara]

I make my own hot sauce and it consists of 4 main ingredients, jalapeños or habenero peppers, white wine vinegar, water and garlic and everyone that has tasted it, has said it has an amazing flavour and a serious heat level, I have sold multiple bottles to friends and family and they just cannot get enough of my hot sauce, only extra ingredient I add (right at the end) is salt when blending

[DogFish-NZ]

rocoto or manzano or whatever you call it is a fantastic chilli. I've had my plant / tree! for like 10 years. it constantly produces and loves the colder weather for all those chilli fans in not "the best chilli climate" I'm in Auckland, New Zealand.

[Firevine]

I've been making my own hot sauces as well this year, and your channel has been a ton of help in working out processes and ratios. Thanks!

I'd be interested in purchasing some that you made, even though I've made enough to last a year or more. 😁

[KAR]

You're one of a handful of people who taught me how to make my own hot sauces over the last year or so, you should definitely start your own brand!

[Tmully]

Just made a pear and ginger hot sauce with pork in mind. My god, was it amazing, thanks for teaching me the basics

[stone_love]

You inspired all my recipes for homemade hot sauces. I really enjoy your videos and would definitely love to see your own brand come to life.

[danielbreach]

I have only made habanero hot sauce once and I used mango for that fruity element. It turned out great and I use it mostly as an ingredient in a bbq rib glaze. My biggest issue is I ended up throwing most of it out (I made 5 quarts) because I was nervous after a while about shelf life. I need to investigate how to preserve it properly before I do it again. I put that batch in the refrigerator and used it for probably about 2 months. Thanks for the great video.

[stephenstevenson]

Love your videos and yes you should start your own hot sauce line.

[rmbuser]

You should make your own hot sauce. I am sure your friends would be interested in it. I get hot sauces from a friend and I Love everything he puts together!!!

[ATrain]

Another great video. I love the chile spices in the recipe and never thought of adding them. Thank you. DEFINITELY sell your own sauce. A bit of regulatory headaches but the public will love it. God bless you.

[regiopazzo]

Absolutely AWESOME content! Fun to watch this with my kids, too. We’re growing 12 varieties of peppers this year including 3 from my wife’s native Turkey. We’re gonna try this out with all of them. Thanks for brining my family together! Subscribed!

[brockbandy]

Love your channel!! Thanks for all the great tutorials!! I've used many of them. And you should definitely start your own brand!! The Red Sabina is one of my favorites can't wait to try next season.

[klbbeeswillow]

Perfect! Never used sweet potato and i have one i forgot about. Usually I use carrots to sweeten my pepper sauces but looking forward making one with the sweet potato today 😋

[DonPandemoniac]

Very nice! That sweet potato sounds like a great idea, I'll try that.

[TheSkyMex]

Looks delicious. Thank you. This is my first year growing anything different than jalapeños. I added ghost peppers. I thinking of mixing ripe, red Jalapeños with the ghost and playing with the other ingredients of your recipe. More garlic, definitely.

Oh, and yes. Sell your own label. Id buy some.