Green with envy, as green as my peppers. Many weeks before I get ripe peppers but you keep my expectations going. Looking forward to things to come for me and your great channel.
Thank you so much, as a recent subscriber working through your back catalogue of videos and getting so much inspiration and motivation. Can't say thank you enough !
Yesss!!!! I started my pepper plants in March after seeing your 2018 videos series in last January. I have 18 cayenne's, 18 Super Chilies, 18 Habs, PeriPeri and Scotch Bonnets and a few other varieties. So looking forward trying making hot sauces! I will do quick and easy, fermented and emulsified.. Your instructions and informations was determinant! Thank you Sean!!! Cheers
Awesome channel that you have. Learning a lot with your videos. Got my first batch of pepper fermenting. Thanks for sharing your knowledge!!! From Tampa, FL.
ChilliChump, You have inspired me to make hot sauce and after watching more of your channel, next year I will be growing my own. I have started making room in my yard for a garden. Thank you. I may have questions but I will definitely take these months before next season to learn what I can from your videos.
As I said before, I am making my first hot sauce today with one week of fermentation. Yet, it is good to see a different variety of hot sauce, not fermented but fresh and less spicy. I definitely want to create my own selection of hot sauces for every occasion and this sauce is one I´d like to include. Very nice way to start the weekend
Really good not that spicy mainly used cayenne peppers and a red Habanero. It's winter here so haven't got too many pods on the plants. Love your channel
Those peppers look INSANE. SO cool. My peppers are currently having all sorts of problems but it's my first real attempt at growing myself and I'm learning a lot. I can't wait to have huge harvests so I can make tons of HOT SAUCE.
Having issues as well for my first time, many plants aren't going to make it but I think this year I'll take as learning, be nice to get some peppers but next year I'll have all the equipment and hopefully more experience.
Thanks Joe! My season has been going pretty great this year...got loads of lovely peppers coming through! Have you had a look at my beginners guide to growing peppers? May give you some tips for a successful harvest! ua-cam.com/play/PLuQ_ySnkV1en8UPfuoJVWCLT9dIZnKCQa.html
@@thomasmckenney3518 I will be doing a physical book. And was thinking of doing a couple volumes. I have quite a few recipes, and ideas. I need to find a way to monetise what I am doing, I hope that folk understand that (this takes up pretty much all my free time!)
Great video as always, im really learning with you! Im from Brazil, we are almost passing winter season, gonna start my seeds next month! Thanks for sharing your experience with us and keep this awesome job! Cheers
I'm growing some Marokkan peppermint in my garden and I used some of it to ferment it along with some habaneros for my dementation hot sauce. It makes an awesome taste and you really have to try it if you can. And I see now I have to grow some Bangalore whippets tail next season. The sauce looks great!!!
what a really great channel enjoying your work and inspiring to watch as a self confessed chilli head ,cant wait to see whats in store over the next couple of months 👍👍 atb simon
I made my first sauce by following this recipe with different peppers.. thanks for the inspiration. Now, waiting for the fermented peppers. I am wondering how fermented sauce is gonna be different than this sauce.
A few questions please 1) Why choose non fermented / fermented for a sauce, any rules ? 2) Could ACV be used in the sauces ? Great video will be following for more recipes.
I prefer fermented sauces, but I do occasionally do a quick non-fermented sauce now and then too. Typically I will not ferment if I know I will be using the sauce in the next few weeks. Fermenting will allow the sauce to be shelf stable and good to use for years (which is great for the superhot sauces I make). I also prefer the flavours of a fermented sauce. Yes you can use apple cider vinegar, I like to use a neutral flavour vinegar most of the time because I don't want it clouding the flavours I'm going for. ACV will add quite a bit of its own flavour...which is great, if you take that into account with your recipe
I like to dry-roast the cumin seeds on the stove (get them very hot but not smoking) and then grind them before adding to the raw ingredients. The cumin flavor really wakes up if you do this.
I have done this before. I do this with general cooking...but with a sauce like this, with peppers that aren't ridiculously hot, the roasted cumin can be a bit overbearing, especially the after-taste.
@@ChilliChump It's true the seeds become increasingly bitter as roasted. I wish I could taste those Bangalore Whippet's tails. I will look for them at my Indian grocer's. Your gardening journal and tips and your cooking tips are fantastic.
That sauce looks great, but it also occurred to me while I was watching that the sauce, before it was cooked, might make a good marinade too. For lamb, maybe. What do you think? Perhaps with a bit less vinegar? (I'm a pretty new subscriber, so sorry for commenting so much after the fact.)
What are your thoughts on vacuum blenders? Supposedly improve taste, color, and nutrient retention of smoothies and stuff with fruit...so I'd imagine it would do the same with hot sauce. It also obv introduces little air into the mix. The big ones cost quite a bit, but there are smaller bullet stype blenders like you use for under $100.
From the research I've done, they look like a good option. It will help with the longevity of the sauce by introducing less oxygen into the mix (less air for pathogens, and also should limit oxidation)
Hi there from Australia! Thanks for all the great videos and recipes! I have learnt a lot of great things from your channel, my sauces have been absolutely amazing since learning fermenting from you! in this video you mentioned people not liking a vinegary sauce, i did 2 batches with white wine vinegar instead of distilled vinegar and it made the same ferments taste so different, with almost no vinegar taste, im like you as i quite like a vinegar based sauce but the white wine vinegar batches have me now trying to decide between the two! Have you ever tried using white wine vinegar yourself? One more thing before I go, i have always loved pirri pirri chicken, but your recipe beats any other ever made! I have made it and passed on your recipe to many good friends who all say it is to die for!!! Thanks again and all the best to you!
Hey William! Really glad you are enjoying my videos! I do use white wine vinegar...but I am careful to suggest it in videos because the strength of the acid is different for different brands, and I don't want people to assume that all vinegars are the same. White distilled vinegar has a minimum of 5% acetic acid, so can generally be relied on. But I guess with a sauce like this, it doesn't matter too much because this sauce isn't meant to be shelf stable. And Piri Piri chicken is the best! I make it a coupe times a month. Hope you keep enjoying my videos!
@@ChilliChump thanks again and you just answered my next question about the acid content and shelf life of the two types, i tried your pirri pirri sauce on pork chops too! You don't get better pork than that mate!!
I noticed that you have a much bigger harvest than me and much earlier than me. I'm curious to know why. It might be because we have a colder weather in Canada so you might have had a few weeks or a month of warmer weather than in Canada. But I'm thinking that I should add some fertilizer or some minerals to my plants. Originally I wanted to grow them as naturally as possible. However, I'm a bit jealous when I see all the UA-camrs with their big harvests. =P
I don't hide anything! You can check out my 2019 grow updates, where I share my methods. It is a lot of hard work and a lot of experience..and I start really early in the year. More nutrients isn't always the answer...in fact I find with chillies it can be detrimental to add too much. Less is more
That looks bloody tasty mate. Can’t wait to see another wings tasting at the end of the season with your brother and brother in-law. Some of these sauces you make are only going to get hotter. How goes your competition pepper?
A new recipe! I love cumin so this sounds like something I'd really enjoy, sadly it's still winter here so there aren't lots of peppers around but as soon as I get my hands on some cayenne I'm going to try it for sure. Even though I prefer fermente sauces, there's something amazing about going from plant to sauce in less than an hour, right?
I prefer fermented sauces too...but I often get asked for some of my other recipes...so here we go! And you are right, it is pretty great to be able to get a sauce after a little while from picking your fresh peppers!
I have tried it before with roasted cumin...it changes the flavour quite a bit...the cumin after taste is a little overwhelming. But give it a try, you may like it
Going to give this a try tomorrow, quick question.....can i use the brine from my last chilli ferment to thin it instead of vinegar? How long can i store this sauce? Cheers and thanks again for another great video.
Hey Ian. You could use the brine for sure, just make sure you add it before simmering (to make sure you kill off the lactobacillus...so you don't end up with bottle bombs!). Also add a less salt than I did, to account for the brine. Stored in the fridge for a few weeks will be fine, unless you add quite a bit more vinegar
@@ChilliChump thanks !! The kids (and i)are over the moon to see that you replied (your videos are a big hit in our house) We will get cooking it tomorrow and let you know how it tastes. Cheers
Your sauce recipie is fantastic, thank you. We could only find red habaneros at the supermarket so we used them instead. Tried it before and after cooking. The flavours are completely different. After cooking the ginger and garlic mellow out to give a nice background flavour complimented by the cumin. It's a hit !!!
Mate you truly are quite an inspiration !! This year i'll make my own hot ones and i've been watching most of your videos ,both new and old , for tips . I do have a couple of quick ones though... With the method shown in this video , how long the sauce will stay on the shelf or in the fridge ? Also , how long after opening ? If i add more vinegar after the simmering to both make it thinner and also drop the PH would be make it last longer thus making a small "loophole" in the whole fermenting / non fermenting debate ? Sorry for the endless questions and i really hope you spare the time for a few answers :) Greetings from sunny Greece !!
Hi Jonathan, I am glad you are enjoying my videos! You should consider signing up to Patreon, it will give you access to my private discord chat server. I spend quite a bit of time there, and there are many other folk like yourself there too. Regarding your question, if you are cleaning and sterilising/sanitising appropriately, and you get the pH below 4.6 (preferably lower than 4.0) then it should last at least a year on the shelf...and once opened I would refrigerate.
Have you had a look at my "review" of the Bangalore Whippets Tail? ua-cam.com/video/-6mg2rMh_-Q/v-deo.html It is a firm pepper, medium to thin wall. Lovely flavour...decent bit of heat
You would need to add quite a bit more vinegar if you wanted this to be shelf stable...or add some other artificial preservatives if you wanted this to be shelf stable. The sauce as I have made it should be refrigerated, and used within a few weeks.
Glad its a recipe without fermentation! I am currently growing some blondy's and they are doing great, but my carolina reaper's still dont have any buds. Would appreciate some advice :) p.s.: carolina reaper's and blondy's growing for 3-ish months, because I started late
Hey mate - Update and question for you - I planted my Fatalli seeds a fortnight ago, I have had great success in germination (75 / 80 rockwool cubes now have seedlings in them), they are all on a heat tray under a nice LED lamp, and I just thinned my multiples out today. I'm trying to deal with a small gap in my knowledge from this point - I know that I'm going to need to plant these rockwool cubes out into soil after the first true leaves are bedded down (probably in 2 weeks from now), but I'm unsure on 2 fronts - (a) do I simply place the rockwool cube into the soil in the potted up plant, or do I have to pry the rockwool loose from the root system of the seedling, and (b) what size pots would you recommend jumping up to as the first step out of the incubator? I expect to have reliable temperatures and sunlight in approx 6 weeks from now, so they will stay inside for a little while before I start hardening them off, but I'm very keen to keep up the current run of good luck that I have had
Hey Simon. Leave the plants in the rock wool, they will be just fine. Trying to remove the rockwool will damage the roots! With regards to pot size....if you aren't doing as many peppers as I am, I would recommend potting up twice, or even three times if you have the time. This will allow the roots to fill the smaller pots quicker and grow the plant out too. So whatever you intend your final pot size to be, use one half the size first, or a third of the size if you are going to pot up three times.
Hi again, I did a bit of research and it seems the issue is blossom end rot. Probably caused by overwatering and a calcium deficiency. Also got a similar issue on a couple of my tomato plants. I will be making a lime slurry today to treat the affected pots. Hopefully this will stop/reverse the problem. I was checking on the issue about my toms and found a cross reference to peppers and chillies. ps I dropped a message on youtube with a couple of photos of the issue. Thanks. looking forward to the next video.
Hi there I got your message on FB. Overwatering can be a real pain...and the worse case scenario is what you have. But I am sure your plants will recover. I wouldn't think you had calcium deficiency unless you are using old soil (i.e. been used previously with other plants)
They can take a while...up to a month at times. Really depends on a few things, temperature...nutrient levels etc. But they will ripen, so you will have some delicious peppers soon!
I just recently found your channel and I'm set on trying out some of your recipes! Also, I'm curious: what is the advantage of fermenting as opposed to this method?
Fermenting creates a much safer sauce if done right...meaning it will be shelf stable for years, and no real risk of it going off. Very useful when making really hot sauces that won't be finished in a week. And th other reason is because it makes the sauces taste amazing! Most of the big names in hot sauce use fermentation (Tabasco, Frank's, sriracha.....many others)
Where do you get your bottles? I’m using bottles of name brand sauce that I have bought before I got into making my own. Another question, what would the shelf life be on this?
Could you consider to give Chiliseeds to your viewers? I saw all that seeds going into the blender and thougt: what a pitty - they never have had a chance to grow.
i wold never feel good about selling or giving away seeds that I haven't isolated, because you wouldn't be guaranteed what pepper will grow because of cross pollination.
@Chillichump how would you go about adding either fruit juice or purée to a hot sauce fermentation? Would you add it after fermentation is completed? And if so how would it affect to shelf stability? I was thinking to Add the whole chopped fruit to the fermentation at the beginning and then blending together after but wouldn’t I lose some of that concentrated fruit flavor? I’m trying to get sweetness out of the fruit
Hi Justin, I did a video last year where I showed what I do when adding fruit: ua-cam.com/video/gBeQrQ6qA3k/v-deo.html If you want the sweetness from the fruit, you will need to kill the fermentation before adding the fruit. Best way to do that is to pasteurise/cook the sauce when the fruit is added (after fermentation)
With the amount of vinegar I use in this recipe I would refrigerate it and use within a few weeks of opening. You would need to add quite a bit more vinegar if you anted this to be shelf stable.
There is more to it than just adding vinegar to make it shelf stable. You would need to sterilise and sanitise bottles etc too....and would definitely need to simmer the sauce for at least 10 minutes. But you basically need to get the sauce's pH down below 4.6. I would suggest having a look at my fermented sauces...there is a reason I prefer fermenting my hot sauces, much better food safety. ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
Hi Damien, this isn't a shelf stable sauce...unless you add quite a bit more vinegar and get the pH below 4.6. This is why I prefer fermented sauces....but it is also good to be able to make a quick sauce to use straight away too. This should keep for a few weeks in the fridge.
@@ChilliChump awesome yeah I should have said how long would it last in the fridge cheers for a prompt reply and I look forward to catching your upcoming videos.. would love to see a garden update soon
I made a fermentation batch of my favourite pepper, and it stood there for a week and bubbling is just starting. However, there is white mould starting to grow on the top. I know there is some quite benign and even sought after yeast. But is there a way of telling one from the other?
I've been successful with relatively small growing varieties in 6 litre pots on my windowsill facing NW. No real need to get fancy. I've just watered and occasionally added some nutrients in the water.
give them the sunniest place you have, regular soil, water (if you can: rainwater, lake or pond), maybe coffeepowder (my plants do not complain) as a fertilizer I have Chilis in pots not much bigger than a Coca Cola Can but at least 40 cm high and producing. Bigger container, more soil, potentially bigger plants and more peppers. They seem to like a little bit of (even fresh) horse shit. Eggshells dont kill them. I can not recommend urin. Just a little bit can give them a fast overdose.
I have noticed some of my sauces going a little darker over time. And with regards to shelf life for non fermented, it depends on way to many things. Each recipe is different. And each method is different. You need to consider pH, oxygen levels, sterilisation of equipment etc.
I planted a ghost pepper plant in mid may, I was so excited to grow it out and get some peppers off of it... its about to be august and 0 flowers on the plant... meanwhile my anaheim, jalapeno, and sweet banana peppers are producing so many peppers... where did I go wrong :^(
Ghost peppers are part of the capsicum chinense variety...all the superhots are. They need a long season! I start mine in January. Have a look at my beginner's guide series, it may give you some tips for success! ua-cam.com/play/PLuQ_ySnkV1en8UPfuoJVWCLT9dIZnKCQa.html
I found out in the past year-and-a-half that Ghost Pepper plants (Bhut Jolokia) will overwinter well (Mine are in pots so I could trim them in the Falll and take them indoors.) and make crazy amounts of fruit the second season. I have harvested 3+ quarts (2.84 litres) from two potted palnts and will probably double that by first frost.
@@ChilliChump Right, thats the reason one of your recipes tasted funky. mine was 12% :D i'll have to do it over again and dilute it a little or just use less.
Other than pH, it adds to the flavour and the acid off sets the other flavours nicely. . If you don't like vinegar, you can use less. But the resulting sauce won't taste the same
Hi I have had a minor mishap in the green house, no not that sort of mishap one of my chilli plants a habanero a chilli has suddenly gone brown and papery towards the tip. The rest of the plant (so far) is healthy and green. I was wondering if you could offer some insight into where I went wrong? I have a couple of snaps if that could help.
Sure...that should be fine. But I would try it with just a bit of vinegar first, it won't be overpowering. And if you want to dilute it further to make the sauce thinner, then use water or wine.
@@ChilliChump interesting. I never thought of onions as sweet. I'm 100% onboard with it having a different flavour :) Not only do onions make me violently ill, but I despise the taste of them as well. Do you ever account for their acidity when making recipes?
@@PaulTMaack0 I do take them into account...but they aren't considered a high acid food (typically around 6.0 pH). Regardless, I always measure my pH when I bottle my sauces....even for ones like these which aren't considered shelf stable
@@ChilliChump Interesting. I guess the way they tasted just always made me assume they were very acidic. Just looked up some charts, and apparently apples are more acidic... 0_o
Whats the shelf life when making it this way? Thinking about just going to the store and buy different peppers needed for my first souse, just to get the experience and test out different spices to have in the souse.
This one won't necessarily be shelf stable...unless you add significantly more vinegar to bring the pH down. But will be good for a few weeks in the fridge, no problem!
@@ChilliChump Thank you. It was for the fridge i meant. I'm not too crazy about large quantities of vinegar, so the souses I will be making will not be as long lived. Guess fermenting everything will not help after you bottle it?
Thank you for your answer, diluting the distilled vinegar is no problem since here in Norway you only can get it in 7 or 35 percentage. The 5% you easily can get in shops here in Norway is only the wine, apple cider, balsamic or other fruit based ones. Thank you for a great channel and a great video. 😊
@@rustyridenour2136 it really depends on what you want form the sauce. I wanted this one to be on the thicker side of things, more like a ketchup consistency.
My mouth was watering throughout the entire video 👌🏻🤤 Can’t for the rest of your 2019 harvest videos 🤘🏻♥️
This is my favorite channel on YT... Thanks for interacting with your fans! Sauce looks mouth watering!
Thank you! I'm glad you are enjoying it my friend! And the sauce is delicious!
the colors of the peppers at 1:07 looked amazing
Underrated UA-camr , thanks for the videos much appreciated
Thank you Ryan!
Green with envy, as green as my peppers. Many weeks before I get ripe peppers but you keep my expectations going. Looking forward to things to come for me and your great channel.
You will soon have an abundance of ripe peppers Ian!
Thank you so much, as a recent subscriber working through your back catalogue of videos and getting so much inspiration and motivation. Can't say thank you enough !
Yesss!!!! I started my pepper plants in March after seeing your 2018 videos series in last January. I have 18 cayenne's, 18 Super Chilies, 18 Habs, PeriPeri and Scotch Bonnets and a few other varieties. So looking forward trying making hot sauces! I will do quick and easy, fermented and emulsified.. Your instructions and informations was determinant! Thank you Sean!!! Cheers
An asset to UA-cam - thank you. Always love your videos.
Have my first five super hots fermenting, first time I've done it so I hope they take, great videos
I am from Bangalore and the title made me extremely happy. Fan of your channel 😃🙏
I am in process of making this type of sauce - about 3 kg of cayenne peppers. Thank you for recipe!
Awesome channel that you have. Learning a lot with your videos. Got my first batch of pepper fermenting. Thanks for sharing your knowledge!!! From Tampa, FL.
ChilliChump, You have inspired me to make hot sauce and after watching more of your channel, next year I will be growing my own. I have started making room in my yard for a garden. Thank you. I may have questions but I will definitely take these months before next season to learn what I can from your videos.
As I said before, I am making my first hot sauce today with one week of fermentation. Yet, it is good to see a different variety of hot sauce, not fermented but fresh and less spicy. I definitely want to create my own selection of hot sauces for every occasion and this sauce is one I´d like to include. Very nice way to start the weekend
Just made my very first Sauce. Thanks for the inspiration
Excellent. How did it turn out Tony?
Really good not that spicy mainly used cayenne peppers and a red Habanero. It's winter here so haven't got too many pods on the plants. Love your channel
garden and sauce look good! well edited video!
Those peppers look INSANE. SO cool. My peppers are currently having all sorts of problems but it's my first real attempt at growing myself and I'm learning a lot. I can't wait to have huge harvests so I can make tons of HOT SAUCE.
Having issues as well for my first time, many plants aren't going to make it but I think this year I'll take as learning, be nice to get some peppers but next year I'll have all the equipment and hopefully more experience.
Thanks Joe! My season has been going pretty great this year...got loads of lovely peppers coming through!
Have you had a look at my beginners guide to growing peppers? May give you some tips for a successful harvest! ua-cam.com/play/PLuQ_ySnkV1en8UPfuoJVWCLT9dIZnKCQa.html
Wow, glad I got here early mate, lovely sauce!
Hopefully you can make a recipe book someday!! Would love to try all your sauces!!
Hi Thomas, I am putting that together at the moment! Hoping to have it out before Christmas!
Fantastic I can’t wait!!!! Like an e-book? So can add recipes continually?
@@thomasmckenney3518 I will be doing a physical book. And was thinking of doing a couple volumes. I have quite a few recipes, and ideas. I need to find a way to monetise what I am doing, I hope that folk understand that (this takes up pretty much all my free time!)
Great video as always, im really learning with you! Im from Brazil, we are almost passing winter season, gonna start my seeds next month! Thanks for sharing your experience with us and keep this awesome job! Cheers
Thanks Victor!
I'm growing some Marokkan peppermint in my garden and I used some of it to ferment it along with some habaneros for my dementation hot sauce. It makes an awesome taste and you really have to try it if you can. And I see now I have to grow some Bangalore whippets tail next season. The sauce looks great!!!
Mint in hot sauce?
Interesting.😉
@@dlighted8861 it has a hint of mint. Really awesome, you feel the mint when breathing out the burning fumes :D
what a really great channel enjoying your work and inspiring to watch as a self confessed chilli head ,cant wait to see whats in store over the next couple of months 👍👍
atb simon
Thank you Simon!
Great video, loved watching it! I do not have this type of peppers but I may try it with my Cayenne.
Thank you! And this will work great with Cayenne Linas for sure
Your Cayenne seem to be much larger than mine, you're still awesome and we absolutely love your videos
Great Job love the videos, just getting into making sauces and fermenting.
Easy and delicious and not *too* hot. Love it my good man, thank you!
Do you have a recommended recipe for Hatch chilis?
Looks amazing gong to try and make some myself, you're an inspiration Mate!
i always learn something new always you don't dissapoint
Good one 🙂👍
Hi Mark!
Oh man I just wanted to dunk my face in that sauce !!! Looks soo lovely!!! I think it would go good on chicken wings... love the logo too
I made my first sauce by following this recipe with different peppers.. thanks for the inspiration. Now, waiting for the fermented peppers. I am wondering how fermented sauce is gonna be different than this sauce.
Nice!
love the videos my man! will you show us how to make a more mild sauce? like the green jalapeño Tabasco sauce
Thanks Kyle! There will be some milder sauces this year for sure (and some hotter ones too!)🔥
A few questions please 1) Why choose non fermented / fermented for a sauce, any rules ? 2) Could ACV be used in the sauces ? Great video
will be following for more recipes.
I prefer fermented sauces, but I do occasionally do a quick non-fermented sauce now and then too. Typically I will not ferment if I know I will be using the sauce in the next few weeks. Fermenting will allow the sauce to be shelf stable and good to use for years (which is great for the superhot sauces I make). I also prefer the flavours of a fermented sauce.
Yes you can use apple cider vinegar, I like to use a neutral flavour vinegar most of the time because I don't want it clouding the flavours I'm going for. ACV will add quite a bit of its own flavour...which is great, if you take that into account with your recipe
I live in Bangalore / Bangaluru, India. We don't usually eat chilli sauces here, this sauce looks yum😋😋
milagai thokku is a thing that does exist though, furthet south...
Просто и замечательно!
Btw i’ve made some fermented sauces with my habaneros last year, all thanks to your vídeos!!
Excellent. i have plenty of fermented recipes coming up! But wanted to kick off this season with a quick, accessible sauce for folk
I like to dry-roast the cumin seeds on the stove (get them very hot but not smoking) and then grind them before adding to the raw ingredients. The cumin flavor really wakes up if you do this.
I have done this before. I do this with general cooking...but with a sauce like this, with peppers that aren't ridiculously hot, the roasted cumin can be a bit overbearing, especially the after-taste.
@@ChilliChump It's true the seeds become increasingly bitter as roasted. I wish I could taste those Bangalore Whippet's tails. I will look for them at my Indian grocer's. Your gardening journal and tips and your cooking tips are fantastic.
That sauce looks great, but it also occurred to me while I was watching that the sauce, before it was cooked, might make a good marinade too. For lamb, maybe. What do you think? Perhaps with a bit less vinegar? (I'm a pretty new subscriber, so sorry for commenting so much after the fact.)
It actually does go great with lamb...but I think it may be a bit overbearing to marinade with it!
add some water before simmering to keep it thinner when it's ready. looks really tasty.
What are your thoughts on vacuum blenders? Supposedly improve taste, color, and nutrient retention of smoothies and stuff with fruit...so I'd imagine it would do the same with hot sauce. It also obv introduces little air into the mix. The big ones cost quite a bit, but there are smaller bullet stype blenders like you use for under $100.
From the research I've done, they look like a good option. It will help with the longevity of the sauce by introducing less oxygen into the mix (less air for pathogens, and also should limit oxidation)
Hi there from Australia! Thanks for all the great videos and recipes! I have learnt a lot of great things from your channel, my sauces have been absolutely amazing since learning fermenting from you! in this video you mentioned people not liking a vinegary sauce, i did 2 batches with white wine vinegar instead of distilled vinegar and it made the same ferments taste so different, with almost no vinegar taste, im like you as i quite like a vinegar based sauce but the white wine vinegar batches have me now trying to decide between the two! Have you ever tried using white wine vinegar yourself?
One more thing before I go, i have always loved pirri pirri chicken, but your recipe beats any other ever made! I have made it and passed on your recipe to many good friends who all say it is to die for!!! Thanks again and all the best to you!
Hey William! Really glad you are enjoying my videos!
I do use white wine vinegar...but I am careful to suggest it in videos because the strength of the acid is different for different brands, and I don't want people to assume that all vinegars are the same. White distilled vinegar has a minimum of 5% acetic acid, so can generally be relied on. But I guess with a sauce like this, it doesn't matter too much because this sauce isn't meant to be shelf stable.
And Piri Piri chicken is the best! I make it a coupe times a month. Hope you keep enjoying my videos!
@@ChilliChump thanks again and you just answered my next question about the acid content and shelf life of the two types, i tried your pirri pirri sauce on pork chops too! You don't get better pork than that mate!!
I noticed that you have a much bigger harvest than me and much earlier than me. I'm curious to know why.
It might be because we have a colder weather in Canada so you might have had a few weeks or a month of warmer weather than in Canada. But I'm thinking that I should add some fertilizer or some minerals to my plants. Originally I wanted to grow them as naturally as possible.
However, I'm a bit jealous when I see all the UA-camrs with their big harvests. =P
I don't hide anything! You can check out my 2019 grow updates, where I share my methods. It is a lot of hard work and a lot of experience..and I start really early in the year.
More nutrients isn't always the answer...in fact I find with chillies it can be detrimental to add too much. Less is more
@@ChilliChump Will do :-)
your editing is so crisp :O
That looks bloody tasty mate. Can’t wait to see another wings tasting at the end of the season with your brother and brother in-law. Some of these sauces you make are only going to get hotter. How goes your competition pepper?
Hi
Nice to see you again
Fun, I recently visited Bangalore!
A new recipe! I love cumin so this sounds like something I'd really enjoy, sadly it's still winter here so there aren't lots of peppers around but as soon as I get my hands on some cayenne I'm going to try it for sure. Even though I prefer fermente sauces, there's something amazing about going from plant to sauce in less than an hour, right?
I prefer fermented sauces too...but I often get asked for some of my other recipes...so here we go! And you are right, it is pretty great to be able to get a sauce after a little while from picking your fresh peppers!
That looks really good..! How long do you think it'll last in the fridge after bottling..? Thanks for another awesome video..!
Man I wish my peppers would hurry up and ripen so I too can make some hot sauce.
Loved your comment 'be careful what you touch' looks pretty yumbo👌😎😁
Loved the simple sauce. Just a thought if you use roasted cummin seeds it might enhance the taste.. what do you think?
I have tried it before with roasted cumin...it changes the flavour quite a bit...the cumin after taste is a little overwhelming. But give it a try, you may like it
Going to give this a try tomorrow, quick question.....can i use the brine from my last chilli ferment to thin it instead of vinegar? How long can i store this sauce? Cheers and thanks again for another great video.
Hey Ian. You could use the brine for sure, just make sure you add it before simmering (to make sure you kill off the lactobacillus...so you don't end up with bottle bombs!). Also add a less salt than I did, to account for the brine. Stored in the fridge for a few weeks will be fine, unless you add quite a bit more vinegar
@@ChilliChump thanks !! The kids (and i)are over the moon to see that you replied (your videos are a big hit in our house) We will get cooking it tomorrow and let you know how it tastes. Cheers
@@iansives5521 that's pretty great that your kids watch with you. Hi kids! 🔥😁
Your sauce recipie is fantastic, thank you. We could only find red habaneros at the supermarket so we used them instead. Tried it before and after cooking. The flavours are completely different. After cooking the ginger and garlic mellow out to give a nice background flavour complimented by the cumin. It's a hit !!!
Mate you truly are quite an inspiration !! This year i'll make my own hot ones and i've been watching most of your videos ,both new and old , for tips . I do have a couple of quick ones though... With the method shown in this video , how long the sauce will stay on the shelf or in the fridge ? Also , how long after opening ? If i add more vinegar after the simmering to both make it thinner and also drop the PH would be make it last longer thus making a small "loophole" in the whole fermenting / non fermenting debate ? Sorry for the endless questions and i really hope you spare the time for a few answers :) Greetings from sunny Greece !!
Hi Jonathan, I am glad you are enjoying my videos! You should consider signing up to Patreon, it will give you access to my private discord chat server. I spend quite a bit of time there, and there are many other folk like yourself there too.
Regarding your question, if you are cleaning and sterilising/sanitising appropriately, and you get the pH below 4.6 (preferably lower than 4.0) then it should last at least a year on the shelf...and once opened I would refrigerate.
@@ChilliChump thanks for the quick reply mate :)
Thanks,I learned enough about the Whippets Tail to know I want to learn more.
They sounded quite firm and dry when you chopped them.🤔
Have you had a look at my "review" of the Bangalore Whippets Tail? ua-cam.com/video/-6mg2rMh_-Q/v-deo.html
It is a firm pepper, medium to thin wall. Lovely flavour...decent bit of heat
Very good start of the season!
How long can this sauce be preserved compared to fermented sauce?
happy to see more videos of your work!
You would need to add quite a bit more vinegar if you wanted this to be shelf stable...or add some other artificial preservatives if you wanted this to be shelf stable. The sauce as I have made it should be refrigerated, and used within a few weeks.
Glad its a recipe without fermentation! I am currently growing some blondy's and they are doing great, but my carolina reaper's still dont have any buds. Would appreciate some advice :)
p.s.: carolina reaper's and blondy's growing for 3-ish months, because I started late
They will take time. The super hots typically need 120 days before fruit. Thats why I start mine in January.
@@ChilliChump thanks a lot! Next year I will start earlier!
I like the ingredient list
Hey mate - Update and question for you - I planted my Fatalli seeds a fortnight ago, I have had great success in germination (75 / 80 rockwool cubes now have seedlings in them), they are all on a heat tray under a nice LED lamp, and I just thinned my multiples out today. I'm trying to deal with a small gap in my knowledge from this point - I know that I'm going to need to plant these rockwool cubes out into soil after the first true leaves are bedded down (probably in 2 weeks from now), but I'm unsure on 2 fronts - (a) do I simply place the rockwool cube into the soil in the potted up plant, or do I have to pry the rockwool loose from the root system of the seedling, and (b) what size pots would you recommend jumping up to as the first step out of the incubator? I expect to have reliable temperatures and sunlight in approx 6 weeks from now, so they will stay inside for a little while before I start hardening them off, but I'm very keen to keep up the current run of good luck that I have had
Hey Simon. Leave the plants in the rock wool, they will be just fine. Trying to remove the rockwool will damage the roots!
With regards to pot size....if you aren't doing as many peppers as I am, I would recommend potting up twice, or even three times if you have the time. This will allow the roots to fill the smaller pots quicker and grow the plant out too. So whatever you intend your final pot size to be, use one half the size first, or a third of the size if you are going to pot up three times.
Hi again, I did a bit of research and it seems the issue is blossom end rot. Probably caused by overwatering and a calcium deficiency. Also got a similar issue on a couple of my tomato plants. I will be making a lime slurry today to treat the affected pots. Hopefully this will stop/reverse the problem. I was checking on the issue about my toms and found a cross reference to peppers and chillies. ps I dropped a message on youtube with a couple of photos of the issue. Thanks. looking forward to the next video.
Hi there I got your message on FB. Overwatering can be a real pain...and the worse case scenario is what you have. But I am sure your plants will recover. I wouldn't think you had calcium deficiency unless you are using old soil (i.e. been used previously with other plants)
How long should a pepper take to ripen? I have some Cayennes that look like they should be ripenning but have just turned dark green?
They can take a while...up to a month at times. Really depends on a few things, temperature...nutrient levels etc. But they will ripen, so you will have some delicious peppers soon!
Have you made sauce with dehydrated peppers? What would be the ratio of dried and blender chopped peppers be to liquids (vinegar or possibly liquor)?
I just recently found your channel and I'm set on trying out some of your recipes!
Also, I'm curious: what is the advantage of fermenting as opposed to this method?
Fermenting creates a much safer sauce if done right...meaning it will be shelf stable for years, and no real risk of it going off. Very useful when making really hot sauces that won't be finished in a week. And th other reason is because it makes the sauces taste amazing! Most of the big names in hot sauce use fermentation (Tabasco, Frank's, sriracha.....many others)
Where do you get your bottles? I’m using bottles of name brand sauce that I have bought before I got into making my own. Another question, what would the shelf life be on this?
Could you consider to give Chiliseeds to your viewers? I saw all that seeds going into the blender and thougt: what a pitty - they never have had a chance to grow.
i wold never feel good about selling or giving away seeds that I haven't isolated, because you wouldn't be guaranteed what pepper will grow because of cross pollination.
I'd like get a hold of some of those Whippets. Is there a recommendation on either seeds or seedlings? Thanks for the recipe :-)
Hey John, have a look at Fatalliseed.net, and make sure to use the code "Chillichump" on checkout for a discount
Where do you get that little blue scoop?
I think this is what you mean geni.us/smlspatula
Your camera is fire! 🔥🔥🔥🔥🔥
Man the smell of it simmering must have been amazing
yum !!! i make a nice sauce using thai super chillies f1 mmmmmmmm
@Chillichump how would you go about adding either fruit juice or purée to a hot sauce fermentation? Would you add it after fermentation is completed? And if so how would it affect to shelf stability? I was thinking to Add the whole chopped fruit to the fermentation at the beginning and then blending together after but wouldn’t I lose some of that concentrated fruit flavor? I’m trying to get sweetness out of the fruit
Hi Justin, I did a video last year where I showed what I do when adding fruit: ua-cam.com/video/gBeQrQ6qA3k/v-deo.html
If you want the sweetness from the fruit, you will need to kill the fermentation before adding the fruit. Best way to do that is to pasteurise/cook the sauce when the fruit is added (after fermentation)
Chillichump Thanks a lot man. I appreciate the help. I’ll definitely check out your other video as well. Cheers🍻
Love your program, I have been using water, now I will try with vinegar. Will this help with storage, if so how long can I keep the sauce?
With the amount of vinegar I use in this recipe I would refrigerate it and use within a few weeks of opening. You would need to add quite a bit more vinegar if you anted this to be shelf stable.
Thanks for your reply, how much more vinegar would be required for shelf-stable? Is heating required?
There is more to it than just adding vinegar to make it shelf stable. You would need to sterilise and sanitise bottles etc too....and would definitely need to simmer the sauce for at least 10 minutes. But you basically need to get the sauce's pH down below 4.6. I would suggest having a look at my fermented sauces...there is a reason I prefer fermenting my hot sauces, much better food safety. ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
Thank you soo much, I wish the very best on your program.
5:45 Where do you get that little blue spatula thing? I need that in my life. Like, really bad.
Ask and you shall receive! geni.us/smlspatula
Hiya mate love your videos.. Just wondering what the shelf life of this sauce would be??
Hi Damien, this isn't a shelf stable sauce...unless you add quite a bit more vinegar and get the pH below 4.6. This is why I prefer fermented sauces....but it is also good to be able to make a quick sauce to use straight away too. This should keep for a few weeks in the fridge.
@@ChilliChump awesome yeah I should have said how long would it last in the fridge cheers for a prompt reply and I look forward to catching your upcoming videos.. would love to see a garden update soon
bump -> peeled. teach me that garlic peeling technique master! :D
Magic 😉
I made a fermentation batch of my favourite pepper, and it stood there for a week and bubbling is just starting. However, there is white mould starting to grow on the top. I know there is some quite benign and even sought after yeast. But is there a way of telling one from the other?
Have a look at this video of mine, might help you out ua-cam.com/video/SIPAqoxF710/v-deo.html
Any tips on growing chilli in a apartment building in pots?
I've been successful with relatively small growing varieties in 6 litre pots on my windowsill facing NW. No real need to get fancy. I've just watered and occasionally added some nutrients in the water.
give them the sunniest place you have,
regular soil, water (if you can: rainwater, lake or pond),
maybe coffeepowder (my plants do not complain) as a fertilizer
I have Chilis in pots not much bigger than a Coca Cola Can but at least 40 cm high and producing. Bigger container, more soil, potentially bigger plants and more peppers.
They seem to like a little bit of (even fresh) horse shit. Eggshells dont kill them. I can not recommend urin. Just a little bit can give them a fast overdose.
A sudden urge to eat something hot. Thank you !
Is it normal for the hot sauce to darken with time when being stored at room temp?
How long is the shelf life for non fermented?
I have noticed some of my sauces going a little darker over time. And with regards to shelf life for non fermented, it depends on way to many things. Each recipe is different. And each method is different. You need to consider pH, oxygen levels, sterilisation of equipment etc.
I planted a ghost pepper plant in mid may, I was so excited to grow it out and get some peppers off of it... its about to be august and 0 flowers on the plant... meanwhile my anaheim, jalapeno, and sweet banana peppers are producing so many peppers... where did I go wrong :^(
Ghost peppers are part of the capsicum chinense variety...all the superhots are. They need a long season! I start mine in January. Have a look at my beginner's guide series, it may give you some tips for success! ua-cam.com/play/PLuQ_ySnkV1en8UPfuoJVWCLT9dIZnKCQa.html
I found out in the past year-and-a-half that Ghost Pepper plants (Bhut Jolokia) will overwinter well (Mine are in pots so I could trim them in the Falll and take them indoors.) and make crazy amounts of fruit the second season. I have harvested 3+ quarts (2.84 litres) from two potted palnts and will probably double that by first frost.
what percentage of acidity does your vinegar have? :) Thanks
It is 5% acetic acid (distilled white vinegar)
@@ChilliChump Right, thats the reason one of your recipes tasted funky. mine was 12% :D i'll have to do it over again and dilute it a little or just use less.
@@andreasohlin2604 wow...that's pretty strong vinegar! What type was it?
@@ChilliChump the most common white distilled vinegar, in my country, it's called Ättika (Sweden) which is either 12% or 24% normally.
@@ChilliChump I found a Picklingvinegar with 5% acidity, which i'll use next time though :)
Why didn't you ferment it?
The question was answered at the end of the video lol. Still waiting on my first ripe cayennes.
the first peppers ive ever planted (habaneros)
are almost ripe
Excellent! You must be forward to using them in a sauce!
@@ChilliChump yes im also using some diffrent kinds
Why add more vinegar instead of straight water to thin it more? Does it make any difference other than pH?
Other than pH, it adds to the flavour and the acid off sets the other flavours nicely. . If you don't like vinegar, you can use less. But the resulting sauce won't taste the same
What would the PH on this sauce being it’s not fermenting it how shelf stable?
Hi I have had a minor mishap in the green house, no not that sort of mishap one of my chilli plants a habanero a chilli has suddenly gone brown and papery towards the tip. The rest of the plant (so far) is healthy and green. I was wondering if you could offer some insight into where I went wrong? I have a couple of snaps if that could help.
Send me a message on FB, or sign up on Patreon (to access my private Discord server, and we can have a chat)
@@ChilliChump Hi sorry for the delay but grandson babby sitting grandad!! I have just sent a message on facebook. Thanks for any help.
If you don't want to much of the viniger taste can you dilute with water or even a wine?
Sure...that should be fine. But I would try it with just a bit of vinegar first, it won't be overpowering. And if you want to dilute it further to make the sauce thinner, then use water or wine.
Im from Bangalore gonna try this asap.
Hope you enjoy it!
@@ChilliChump haha sure mate can get 2 pounds of these Chilli's for a dollar here its super cheap
If i make a lot of it what preservative is recommended sodium benzoate or any other cuz i cant store it in the fridge ?
Chillichump, what would you recommend as a substitute for onions?
Possibly some sweet bell peppers? Although that would be a different flavour, it will at least add sweetness that the onion adds
@@ChilliChump interesting. I never thought of onions as sweet. I'm 100% onboard with it having a different flavour :) Not only do onions make me violently ill, but I despise the taste of them as well. Do you ever account for their acidity when making recipes?
@@PaulTMaack0 I do take them into account...but they aren't considered a high acid food (typically around 6.0 pH). Regardless, I always measure my pH when I bottle my sauces....even for ones like these which aren't considered shelf stable
@@ChilliChump Interesting. I guess the way they tasted just always made me assume they were very acidic. Just looked up some charts, and apparently apples are more acidic... 0_o
Could you add water instead of vinegar to thin out the sauce and make it more of a liquid?
Sure...but the flavour will be quite different
Hi! Is that a Nutribullet you’re using?
No it's a nutrininja
Chillichump thank you!
@@silkedeconinck6894 No problem! This is the exact kit I am using: geni.us/nutrininjablend
Whats the shelf life when making it this way? Thinking about just going to the store and buy different peppers needed for my first souse, just to get the experience and test out different spices to have in the souse.
This one won't necessarily be shelf stable...unless you add significantly more vinegar to bring the pH down. But will be good for a few weeks in the fridge, no problem!
@@ChilliChump Thank you. It was for the fridge i meant. I'm not too crazy about large quantities of vinegar, so the souses I will be making will not be as long lived. Guess fermenting everything will not help after you bottle it?
Why add ginger what does it do to the sauce first time I heard of use ginger why am asking thanks chill head keep them come
In most indian cooking, curries etc., ginger plays a big part. It adds a great flavour.
I am wondering what percentage the distilled white vinegar is?
It is 5%, with a pH of 2.4
Thank you for your answer, diluting the distilled vinegar is no problem since here in Norway you only can get it in 7 or 35 percentage. The 5% you easily can get in shops here in Norway is only the wine, apple cider, balsamic or other fruit based ones. Thank you for a great channel and a great video. 😊
How long does it stay fresh in frig please.
At least a month
Nice one. A dash of liquid smoke will make it killer
Idk about that - would be a million times better if you just smoked some of the peppers instead, liquid smoke is just horrible
Can we keep without refrigerator for one year?
Not this recipe...unless you added quite a bit more vinegar!
How long would this keep for?
I would refrigerate and use within a few weeks. Could probably keep longer, but I wouldn't risk it
@@ChilliChump Nice one, thanks for the reply, sauce looks great
Instead of adding extra vinegar could you use distilled water
You could if you wanted, but the flavour and longevity of the sauce will be affected.
@@ChilliChump after watching you pour your hot sauce in to the bottle I think I would have thin it out some more
@@rustyridenour2136 it really depends on what you want form the sauce. I wanted this one to be on the thicker side of things, more like a ketchup consistency.
How long could be stored?
This one isn't fermented, so I would refrigerate and use within a month
My pH level on my ghost pepper permanent is at 3.2 is that okay