Bad A$$ Homemade Peppersauce (hot sauce) | CaribbeanPot

heyo its episode is crazy a Caribbean pot that como was a pleasure to have you guys in the kitchen with me it's early Saturday morning I'm about to do a pepper sauce very basic very quick it's something you can build on later on like it's like um like a starter pepper sauce or hot sauce I asked on instagram if you're not follow me at on Instagram I don't know what you waiting for Caribbean pot how many of you would like to see this video and a question number of you said yes now this is something I've done before so it's basically for those of you who said yes and for all the new subscribers welcome thank you for the support so here we go the most basic pepper sauce you'll ever make pure fireman what's absurd is don't forget the clip subscribe if you've already clicked subscribe hit that Bell notification thing I want to ollie missing out on the new videos man come on click I've seen how they grew the scotch bonnet peppers throughout the world and for the most part there's quite a bit of insecticide and all that stuff like that that they spray these things with so you really want to watch them well wear gloves it's important that you wear gloves because working with these extreme hot peppers likelihood up your hands burning it is real when you're done after you're done handling these peppers wash your hands with soap and water even if you have gloves on you really want to do that the other flavor ingredient I'm using in this pepper sauce or this hot sauce it's cilantro so what I'm doing is washing that really well as well because they tend to have a lot of sand and a lot of dirt in cilantro so you really want to wash and wash that well and the third tip here is after you've watched it wash the peppers in the cilantro try to dry it because you get that grittiness from the dirt that came off that cilantro you really want to add your ID you don't want too much water getting into the pepper sauce so I have the washed peppers here now and I have that cilantro a couple more things we need to do here we're going to sort of break off the stems we're gonna discard the stems I want to quickly show you something together give this a rough chop I'm going to be using a food processor so I love using a food processor from making my my pepper sauce because I can control this sort of texture to it if you're concerned about the heat the raw heat you want to remove the core the seeds and the white membrane that's where most of that heat is going to be I am from the Caribbean we love our stuff spicy we love it hot for those of us who do like it hot we keep that so I'm keeping that so give everything a rough chop now and that's the mean work but again please wear gloves I've got the peppers all prepped in the food processor here and you can use a blender if you want that's totally cool whatever you're comfortable using you can rock that we're gonna go in with as much garlic as you can handle in my keys here for ten cloves of garlic I use the book twist about 35 of those scotch bonnet peppers I've seen back some in case I want to add some later on so we've got garlic in there cilantro scotch bonnet peppers we're gonna need salt and I will be using pullian or white vinegar yes there are people who want to use different types of red wine vinegar cider vinegar and stuff like that apple cider vinegar I like just plain all clear vinegar I like going in with a bit of lime juice so the juice of two limes and if you guys recall in a previous video I screwed up the way I use the line press here so the juice of two limes I'm gonna cut another one got another one here and that's it for ingredients very basic but when I'm telling you're gonna get flavors in there and you will notice I will not cook this hot sauce or pepper sauce I find that when you cook it it tames it down I want our raw heat with the hints of flavor of cilantro and garlic and that lime juice in there mama yo you're gonna be thanking me trust man and as I mentioned I will be using white vinegar as plain old white vinegar and this is going to be my sort of stabilizer since I am NOT cooking this pepper sauce I'm gonna add a bit more in there as we blend it or bring it together I don't know what to do is pretty much blend that or puree to the consistency that you like you may need from time to time to scrape down the sides you may need to add a bit more vinegar in there but again here's where you're gonna totally control things to your liking it took about five minutes of working to get to the sort of texture and consistency that I like and that is exactly in there little specks of red and specks of green from that cilantro and you would have noticed that I use some green peppers maybe over five of them that has a totally different flavor profile to the pepper sauce this will go into my sterilized glass container here it will stay on the kitchen counter easily for a month two months if you wanted to have a longer chef light shelf life after you fill it up in sterilized container you can keep it in the fridge but do keep in mind that once you put it into the refrigerator it will lose some of its potency Caribbean pot that come a quick one we've done this before pepper sauce remember follow me on instagram at Caribbean Pot your this thing is purified red buoy my little baby is here we've got cookbooks guys West Indian food company calm get your copy today

Channel: caribbeanpot

Views: 123,726

Rating: 4.9054503 out of 5

Keywords: peppersauce, pepper sauce, hot sauce, chris de la rosa, caribbeanpot, caribbean hot sauce, caribbean peppersauce, jamaican hot sauce, caribbean scotch bonnet sauce, scotch bonnet, scotch bonnet sauce, trini pepper sauce, trinidad pepper sauce, barbados hot sauce, barbados pepper sauce, bajan pepper sauce, gluten free, gluten free hot sauce

Id: 3E4P5oFfovM

Length: 7min 44sec (464 seconds)

Published: Sat Jun 29 2019