Transcription
Springtime in Colorado. The snow begins to melt. Green begins to show again. Everywhere I look, I see signs of life refreshing itself, getting ready for warm, warm days ahead. And for me, that can only mean frozen peppers. I think it's time to make hot sauce. But it is spring. I need peppers out of the freezer to make this work.
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Hey, what's up? It's Boss. Today we're making hot sauce from frozen peppers. Let me show you how this works.
Alright, so we have our frozen peppers here. Um, I need to thaw them, so put them in a bowl of water. Simplest way to do it. It doesn't take long, maybe 15 minutes. Um, but they float, so I'm gonna grab a pan real quick, uh, set it on top here to kind of weigh those down. So once that's in a good spot, we'll slide it out of the way and look at our ingredients. We have a real simple recipe today. With the peppers, we're going to add some carrots, garlic, salt, brown sugar, some lemon juice, a couple types of vinegar, some olive oil, and that's really all there is to it. Very simple recipe.
So first, let's cut up our carrots. Um, in the interest of time, I'm gonna use the one-chop method. Makes everything go a lot faster. If you don't know that, you should learn it. Great kitchen skill. We're going to get our garlic ready to go, get all the skin off it.
We are now ready for our peppers. Alright, they have thawed out. You can see there's a little bit of liquid that's been released. But what's nice is they've already been cut, they've already been stemmed and seeded because I put them in the freezer last year. So these are ready to just dump in the blender. It doesn't get a whole lot simpler than this.
So I'm going to put both bags worth of peppers in the blender first. Make sure there's something nice and soft and wet at the bottom because those carrots are going to be the hardest thing it has to chew up today, followed by the garlic, really. So get everything poured in there. Don't need gloves because I'm not actually touching the peppers, thanks to this method. Putting the carrots in, garlic's in, and we're almost ready to go.
We need some liquids. So we've got our red wine vinegar. I'm going to put in about a half a cup. And these amounts are based on the amount of peppers I have, right? So I'm also going to do a half a cup of distilled vinegar. If I had more peppers, I would adjust the amount of liquid. If I had less, the same. I'm also going to toss about a half cup of water in there. So about a cup and a half of total liquids that I've put in here with these peppers and carrots. Um, we get salt going, just a few twists of the salt shaker. A little bit of olive oil, just helps, uh, kind of blend everything together nice and smooth. Put the lid on. We're ready to blend.
So I always start low, progressively. I like to pick up the speed until it's just crazy, right? Turn it off. Let everything settle. Sometimes I'll run through three or four rounds depending how much pulp is still left. But now we're ready to pour it in the pan.
So I've just got a medium-sized saucepan here because I don't have a big batch. I'm gonna pour my delicious, thick sauce in here. I do want to cook this down a little bit though to thicken it up even more, and I really want to concentrate and blend those flavors when I do so. So really, I'm gonna let this simmer for about five minutes. Keep on stirring. Make sure that it gets, you know, boiled down a little bit, blend all those flavors together. I like to put the lid on. I'm just gonna help contain some of the fumes sometimes, right?
Um, after about five minutes of simmering, I'm gonna put in two tablespoons of lemon juice. Helps with the acidity, adds a nice tangy flavor. In addition to the lemon juice, I'm going to add about a quarter cup of light brown sugar. So just dump in the whole thing and then stir like crazy. You want to stir this really, really good, make sure that it dissolves completely. You don't want it to be granular or crunchy, right? It should be very smooth. Stir a little bit more until I've got that completely mixed in. It's looking pretty good.
Alright, so at this point, it's really just about done, right? I'm gonna give it a couple of good stirs. It's been on the simmer for about 15 minutes total. It's reduced a decent amount, maybe half an inch down, um, from the top of where it was in the pan. It's got a great consistency, nice and thick. But we are going to strain this. So off the heat and let's grab a strainer.
I've got this strainer set up just on top of a stainless steel pan that I have cleaned and sterilized. I've also sterilized the strainer. I want to make sure that I'm not introducing anything nasty into the sauce at this point now that it's been well cooked. You want to scrape everything out of your pan. Don't waste any. It's so good. You can't let any of that go to waste, right?
And now the fun part. This takes time. And I'm just gonna put that out here up front. You have to be patient and you have to do this, uh, manually unless you happen to have like a food mill or something, which is still manual. But look at that steamy goodness. All right, we're gonna stir, we're gonna slide, we're gonna basically try and push the liquid pieces through the fine mesh of the strainer and keep the solid pulp in the strainer. This took me about 10 to 15 minutes of total time, right? This is not a fast process. But when it gets to the point where it's just paste and you can see I can separate it, it's not really going to fill back in much, not a lot of liquid there. We are ready to go.
So let's get this off of here. Take a look at our delicious looking sauce beneath. You can see it has far less pulp in it now. Um, it's still a very thick sauce, which is great. I want a thick, thick pepper sauce here. Nice, beautiful. A little too thick, so I am going to just add a splash more of the distilled white vinegar, try and thin it out a little bit. I want it to come out of the bottles. So give it a really good stir and then I think we are just about ready here. It's looking much, much better. You see how smooth and even that is? That's the consistency I'm going for. Sometimes I'll go more watery, sometimes I'll go more chunky. This one I want really nice.
So we'll get our bottles out. These have been washed already with soap and water. They're brand new bottles. I'm also going to sanitize them all to make sure that there's nothing wrong. This is Star San I'm using. We are ready to fill after I dump that Star San out. So very carefully into the funnel goes the very thick sauce and very slowly does it start coming out of the bottom. Drip, drip, drip, drip, drip. That's not gonna work. I'm not a patient person in this regard. So let me speed this up a little bit. I actually got tired of waiting and grabbed a bigger funnel with a bigger opening, so they filled much quicker. That funnel was also sterilized again, very important. Anything that the sauce is touching at this point needs to be sterilized and clean. I have five bottles, about 25 ounces of hot sauce. And let's take a quick look at them. That's nice. Came out with a really nice color, pretty bright orange, nice consistency. And we have labels. So we're pretty much done with the sauce at this point. It looks delicious. It's got a sweet name, Defrost Sauce. It's gonna warm you up, melt that snow.
I think at this point, really, one of the last things we have to do is go give it a taste. Got it all. All right, this is the best part. Let's see how it tastes.
All right, so this is the Defrost Sauce. Really kind of helped warm me up, you know, get from winter to spring in the hot sauce kind of mood. It is made with a blend of super hot and hot peppers. Too many types to try and list out. There was different types of habaneros in there. There was some scorpions in there, probably a couple of chocolate reapers. It smells very actually garlicky. I only put four cloves of garlic and made about 25 ounces of sauce. Smells good, very fresh pepper and garlic aroma. Let's pour it out and take a taste.
All right, this is a pretty thick sauce. I believe this pours well. Oh yeah, that's beautiful. It's not too thick, definitely not running. It's also now on the floor. So let's give it a test before I make more of a mess. Okay, strong fresh pepper flavor and heat. It's spreading across my entire mouth. Wowzers. I would say it's very, very much hotter than I expected. I thought I'd cut it with enough vinegar that would pull that down. There's some carrots in there that will just add a little bit of sweetness, which turned out perfect flavor-wise. It's great. Mostly pepper and garlic. You get a little sweetness from the carrots. That is hot though. Um, that's easily a probably a seven or an eight out of 10 for me. I think a lot of folks would probably call that maybe even a nine depending on their tolerance level. But yummy, this is a success. It's definitely going to warm up, wow, my insides. Get a little sweat going on here. Thawing out, definitely defrosting. Defrost Sauce. Super easy to make hot sauce from frozen peppers. Again, you save yourself some effort because you've already cut them and de-stemmed them before you froze them. So you really just gotta thaw them out, dump them in the blender, add your other ingredients and go. Man, this is really good, but it's hot. I'm gonna go get a beverage.
If you like this video, please subscribe, comment, hit like. I got more videos on how to make hot sauce already and more in the works. Also lots of videos on gardening, growing peppers indoors and out. So be sure to check out my channel. Thanks everybody for watching. Peace.
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Bosses.
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