My BEST Hot Sauce Yet!
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- čas přidán 5. 09. 2024
- Learn how to make my new favorite hot sauce at home. Fermented for about a month with 3 different peppers, garlic and pears provides for a very well balanced sauce. Grow some sugar rush creams this season and make some of this!!
Great hot sauce for chicken and fish!
#hotsauce #hot
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*SUGAR RUSH PEAR DREAM HOT SAUCE* by *_White Thunder BBQ_*
*GET THIS:*
*_For the Ferment:_*
• 910g Sugar Rush Cream peppers
• 12 (60g) Buena Mulata peppers
• 1 Trinidad Moruga Scorpion pepper
• 1 pear (186g) medium-sized
•1 head (40g) of garlic
• 2.5% (by weight) brine solution
*_For the Sauce:_*
• 2 ½ cups (625ml) white vinegar
*DO THIS:*
*_For the Ferment:_*
1. Put on latex gloves whenever working with hot and super hot peppers.
2. Cut the pear and the peppers into smaller pieces (save the pepper seeds to plant later, if you wish).
3. Leave the garlic cloves whole, and then add all the ingredients to a fermentation jar.
4. Cover the ingredients with a fermentation weight.
5. Add the 2.5% brine solution to the fermentation jar.
6. Close the jar with a fermentation lid.
7. Place the jar in a cool dry place to ferment for 6 to 8 weeks. The longer the fermentation time, the deeper the flavors.
8. Burp the ferment regularly, 2 to 3 times a week, to help trapped CO2 gas escape.
*_For the Sauce:_*
1. Strain the fermentation mix through a sieve or strainer and keep the brine solution in a container on the side.
2. Add the fermented goodies to the blender in batches, along with ½ cup white vinegar at a time.
3. Process each batch into a smooth consistency, then add it into a saucepan.
4. Add 1 cup of the brine solution into the saucepan. You can add more if needed.
5. Simmer on low heat for 30 minutes, stirring occasionally.
6. Test the pH and make sure it's under pH 3.6!
7. Pour into sterilized bottles while the sauce mixture is hot. This will create a vacuum seal and ensure the sauce lasts longer when stored.
8. Let the sauce stand for a week or two to allow the flavors to fuse and mingle.
Makes about ½ gallon, or 9 bottles.
Enjoy!
(I think I wrote the recipe and procedures down correctly. If not, please let me know and I will fix it.)
Thank you for posting this recipe, it's on my "To Make" list. I just need to find the Sugar Rush Cream pepper pods. I guess I'll just have to grow some.
*_tips hat_*
only thing is I noticed latex gloves - I use black nitrile gloves but thats no biggy. This one right here is my wifes favorite hot sauce - I have sugar rush cream plants for this year to recreate this sauce exactly. doing things by weight really has an advantage to perfectly replicate the procedure. Cheers man!
Looks delicious. Never thought about using pear, but that's a great idea.
Thanks man! Only reason I tried it was to keep the color of the peppers. It worked out awesome!
You would be surprised at all the stuff you can use. I saw someone do a strawberry Caralona reaper sauce that I thought was actually really good if you got past the heat.
That was a long wait! We want more videos…please 😂
Anything in particular you want to see or cookers you would like to see me cook on? I have another 4 month ferment going that imma bottle up soon.
@@WhiteThunderBBQ I just love your videos! The music, the composition, the food…all it it. I’ve been watching them for years…every Thursday night before bed lol
Now that you’re asking, maybe smoked chili or spicy grilled chicken
This is by far my favorite channel and I watch a lot of CZcams
Pit barrel cooker cooker session. Your take on Cornell chicken. Inspiration for when in finally stops snowing in Upstate NY…😁
I missed this video by almost 2 months Nate, that sure was a long ferment in the end and it definitely looked like a half-gallon batch. I've just started my ferment for this year, hoping for a little bit more ripening time for a bunch of peppers though as I had a pretty warm autumn
good eye - totally a half gallon mason jar. this usually makes about 9 bottles. Cheers Simon!
What do I have to do to get a sample of that or some of those cream seeds?
Well this is my wife's favorite sauce ever so probably not a sample. Where do you live?
@@WhiteThunderBBQ Charlotte NC
@@maliqblaq shoot me an email
@@maliqblaq whitethunderbbq@gmail.com
How different are sugar rush cream and peppapeach peppers? I have peppapeach peppers.
not really sure but would try them in a sauce like this. Cheers Monty!
Nate my friend, very nice hot sauce, I don't mind fermented at all but some folks do not like it, job well done young man & I like all the ingredients , God Bless you & yours & stay safe pal
Thanks Steve!
@@WhiteThunderBBQ you are welcome my friend
👍
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Whats the difference in taste between a SR cream and a SR peach?
Different peppers... both would work great here!
I'm sorry I don't know if it was in the video but what type of peppers are those?
Sugar rush cream
Subscribed!
One question, why do you put the bottles upside down?
Thank you so much.
(Another one, what's the price of this sauce?)
Extra level of sterization of the bottles. Thanks!
@@diegoq8417 it's expensive to make - about to start my batch for this year but only have half the peppers
@@WhiteThunderBBQ I mean, every bottle.
I don't know if you sell your sauces.
@@diegoq8417 I wish I grew enough to sell... where you from brother?
I dont have buena and scorpion. Can I use Habanero instead? how much?
sure! Just play around with it.
What can I substitute buena mulata with? will Cayenne be ok?
Very similar heat level to cayennes. DId you end up making this?
@@WhiteThunderBBQ I will. Its just hard getting the peppers since I live in India. But I will!
can I subs sugar rush peach with aji mango or sugar rush peach?
Yes!!!!
👀 to be 🔥YUM. I can't beat my Diablo Hot Sauce. very happy with it and the Hells Bells. Both got a different taste and level of heat. >>> I got a dish for ya to try. Boiled spaghetti noodle, once done! Place some in a plate, pour Salsa over it and some chopped up sardines, sprinkle with Parmesan Cheese Its YUMMY and a break from meat balls and spaghetti he hee idk what to call it? other than TEXAS SPAGHETTI AND FISH
Are you going to post the recipe?
What do you mean?
@@WhiteThunderBBQ Give the amounts of each ingredient used.
@@FrazierMtnCheese it's all by weight on the bottle if you pause the video but could always send it to you
@White Thunder BBQ That would be awesome. I tried pausing the video, but I can't read it clearly. I'll email you. Thanks.