I Made The Ultimate Tropical Hot Sauce (And It’s Addictive)

Making a fresh scotch bonnet hot sauce requires balancing intense heat with bright, citrusy notes. Learn how I prep this blend. The process starts by preparing fresh ingredients, specifically chopping peppers and lemons to create the base. I walk through the blending technique to ensure a smooth, consistent texture before whisking in liquids. Creating homemade hot sauce from scratch allows you to control exactly how much heat ends up in the final bottle. This batch uses a specific spice blend, labeled Tropical Rub, to enhance the natural flavors of the produce. By following this pepper sauce recipe, you can easily replicate this tropical hot sauce at home. It is a straightforward method for anyone looking to preserve their harvest in a flavorful, shelf-stable way. Subscribe for weekly pepper variety breakdowns and let us know in the comments if you prefer your sauces thin or thick. Subscribe to bausgrows:    / @bausgrows   Become a channel member for AWESOME perks:    / @bausgrows   Visit my website at https://www.bausgrows.com Come say hi on Discord in the Pepper Lovers Community:   / discord   Follow me on Instagram:   / bausgrows   TIMESTAMPS 0:00 - Introduction to Tropical Hot Sauce Making 1:00 - Ingredients 1:15 - Preparing your ingredients 5:50 - Cooking the Hot Sauce 7:30 - Bottling The Sauce 8:52 - Secret pro tip recipe 10:03 - Tasting the hot sauce 11:45 - Heat rating The Recipe: Basic recipe, modify for scale and heat just keep the acid level high and pH below 4.5 2.5 lbs mixed hot peppers 0.5 lbs sweet peppers 1.25 lbs mango 8 lemons (seedless) 8 golden kiwi 1 pineapple 4 cups white wine vinegar (use more or less as needed, check pH of final product to ensure its below 4.5) 1 cup water 0.5 cups granulated sugar 1 tsp xanthan gum Chop all peppers and fruit into small pieces and load into blender with vinegar and water. Blend until smooth. Run blended mix through food mill, medium grit Cook liquid on med-low for 60-90 minutes. Add sugar and xanthan gum after sauce is simmering. Stir frequently. Remove from heat and pour into pre-washed and sanitized bottles. Cap, flip. Enjoy. My video on freezing and preserving peppers:    • 3 Ways To Make Your Pepper Harvest Last Fo...