Man this one was hot. 🥵🥵🔥🔥 Always fun making a superhot sauce like this! I hope you enjoyed the video. *** The winner has been chosen! ua-cam.com/video/R4ALfWzgpIY/v-deo.html *** Want something with a little less heat, but loads of flavour? Try out my Blazing Buffalo eXtreme! chillichump.com/product/blazing-buffalo-extreme-hot-sauce/ Funnel: geni.us/bottlingfunnel Starsan: geni.us/starsan Bottle rinser: geni.us/bottlerinse pH Meter article: chillichump.com/ph-meters-for-hot-sauce/ *** edit: Loving the puns 😁
I tried a few Naga plants (grown from seeds), a few years ago, but couldn't get any fruit before the frost ended things. I'm in Central Scotland and growing in a poly tunnel. The hottest chillies I can reliably get a good crop out of are Scotch Bonnets. Any hot chillie plant suggestions that would do well up here would be appreciated. The sauce looks awesome, been making my own but cheating by adding some dried Trinidad Scorpians to home grown Piri-piri, Scotch bonnets and random other red ones. Only time things went badly was once when I accidentally blitzed a stir bar (chucked that because I didn't want to risk poisoning myself/others).
Hi Shaun, bet that smells crazy. Thanks so much for all your awesome informative and inspirational videos. A nerdy question, I understand you may be too busy:- Salt percent versus chilli seediness. Do you vary your salt percent when there's lots of seeds in the mash? It's bugging me, as there's often much less seeds in say my Scorpion / ghost mashes versus Cayenne / Thai pepper mashes. When I do a super hots, I cut every one to make sure nothing's strange inside and much of the seed comes out easily this way, meaning higher fermentables in the same weight of mash? Cheers, Sol, from Sunshine Coast QLD Australia :-)
If you have trouble with the fumes, just dry a bunch of reapers (or naga ) to almost dry, realize there was moisture left in some of them and finish the drying in a bowl the microwave, causing the ones at the bottom to catch fire. After experiencing this toxic smoke normal fumes will be a walk in the Park!
Years ago, probably 2007, in my area the only hot peppers you could get were habaneros. The Dorset Naga came out and it changed everything for me. It was such an insane level of heat. I didn't know it was possible to have a pepper so hot. I took a break from gardening for several years but got back into it all within the last four. I grew them last year, and it was a fun, slightly nostalgic pepper to grow. There's a zillion hot peppers since the Dorset Naga came out, but it has a special place in my heart. But not so much my tummy lol
Whether doing a vacuum bag ferment on Naga peppers or others, I find hanging the bag off the edge of the table while sealing helps avoid the liquid getting sucked into the sealer. Mine has a moist mode, but still frequently pulls liquid into the seal area which results in an incomplete seal and requires a manual repeat. So once I clamp it into the sealer, then I slide it to the edge of the table and let the bag hang. Keeping a hand beneath if it’s particularly heavy.
I've got a small hobby grow at home with about 10 plants during summer. Naga, Carolina Reaper and Ghost peppers. I love the heat, my father grew up in India. I sometimes have two large Nagas or one Reaper just for a portion of Phall. During the winter though, they survive under my desk. Got a second harvest under there with a bit smaller but still hot peppers in large quantities. The grow season is short even in this the warmest part of Sweden, so Naga Morich is the one that does the best. Got my mother and sister a few bottles of hot sauce for Christmas, following your steps. That was fun!
Great video! If I may, tho, to keep the vacuum bag tidy near the edge, place it in a pitcher (or any other suitable container) then fold the top of the bag over the edge. That way you keep the edge clear from any liquid that might interfere with the seal and let some air in. Been working in a kitchen for a decade and those are the small things that save time and money :)
Can’t wait for this season, my first poly tunnel is ready to go, have some Naga, Reaper, 7 pot Brainstrain red and yellow, and some Jalapeño varieties, everything under lights at the moment, looking good so far🙏🏻🤞🤞🤞👍
thank you so much for posting a new fermented hot sauce video. you are my OG inspiration for the 70 or so fermented sauces i've made starting 3 years ago. keep up the top notch work!!
Just an FYI. I put my vacuum bags in a pitcher and use a mason jar funnel to keep them open so I easily add the mash. Then seal them up. It works great.
Whenever I'm processing superhots I can feel that fumes burning my face!! Nice to see you remembered to wear gloves this time! Can't wait to grow my Nagas this year!
I use the vacuum bag method too. I like to experiment fermenting different fruits and veggies and then make hot sauce blending some of the different ferments together. I can see your NAGA going well with some fermented blueberries and for extra tang and saltiness, adding more juice from a batch of sauerkraut.
I absolutely loved watching this video from picking the Naga peppers, to fermenting them, and finally onto the sauce creation. I would love to try this sauce!
This channel is the reason I started making my own hot sauce over a year ago and I am starting to grow my own chilis this year because the selection where I live is just jalapenos and habaneros. Where can you buy super hots like the Naga Morich.
I love your channel with the cross over between growing and using. I HAVE NEVER GROWN MY OWN SUPER HOTS BEFORE, but your naga sauce is an inspiration to do so. Thanks.
WOW! The Naga color is blomin’ magnificient, especially when contrasted with your blue gloves - exquisite. Hope the taste matches. I’ve seen some of your vacuum sealed ferments in the past. It’s scary how expansive the bags become. Naga sauce is the color of heat.
Watching this made me regret not planting a Naga. I enjoy your straightforward approach to your recipes, which was what made me start my own ferments last year.
Oh, I was drooling as I was watching you make this naga sauce. Looks delicious! And anyone who makes hot sauce has coughed up a lung from time to time. I sympathize!
Definitely trying this with the Chocolate Naga plants that I'm growing for the first time this year! They've just germinated! Really glad I found the channel- thanks a bunch!
My favourite chilli from last year! It really is a great cropper and they have some serious heat. I have a couple of plants I have overwintered, sadly the 3rd didn’t make it. I do have some isolated seeds, so I can grow more. I fermented 3 litres of these chillies for 3 months and the final result is fantastic, everyone who has been given a bottle is enjoying it. Not a dipping sauce more of a cooking, marinading, basting sauce, I can’t recommend this type of chilli/pepper enough. It’s a great super hot.
Recently started growing chillis now I’m hooked! This is in my opinion is the best channel for anything chilli. Moved from the uk to Sweden and it’s helped me through the dark winter months 👍 Would love to see you make a chilli infused tincture
I purchased the Naga Morich from you in my first round of Chilli Chump Seeds. This will be my first time growing a Naga. I can't wait to see the outcome!
22:08 Started 2023 season 10 days ago. Your Malawian Piquante and the free KSLS seeds were the first to sprout out of the 17 verities I started. Enjoying your insight for 3 years now. Thank you. Haven’t thought about growing Naga yet but will definitely grow primo next year. Also like your interviews with other pepper growers 👍👍👍
Hey Shaun, just come across your channel as I’ve just started growing peppers. I use vacuum bags a lot for cooking, not sure if you do this now but if you turn the top of the bag inside out before you fill it it will stay clean and make it easier to seal. Grate content by the way. Cheers
From our family recipe, if you add some "PANCH FURON" - mixer of black&yellow mustard, nigela seed, fenugreek etc. Foumd in most indian grocery stores in uk. Perhaps a teaspoon toasted in Mustard oil. Gives a nice flavour, frangrance that tales the experience to a different level.
Thank you for the tips. I am not growing Naga this year but perhaps next year. My son and I enjoy eating super hots to watch each other cry. Take care!
I have not tried ANY of the Naga peppers. I keep hearing how good they are. I will try to get my hands on some this coming season. Thank you for another great video.
Wow! The last time I found your channel was 4 or 5 years ago when I was trying to learn how to pickle jalapenos. I don't think you even had a 1000 subscribers yet. Congratulations!
I ordered seeds from these the other day from you and after seeing your reaction to how hot the Naga is I'm a little scared. Not grown this naga morich before so looking forward to growing it this season. Thank you for the seeds and video!
Oh my that look awesome. I wasn't able to find any Naga plants or seeds this year in New Zealand, but I've got a nice crop of Trinidad Scorpions, Carolina Reapers and Ghost Peppers coming. I'll fir a picture of the unripe beasts to you. Always enjoy your exploits in your garden and 'kitchen'.
Your Naga sauce looks amazing, maybe to hot for my palette, however, after growing with you for 4 years now you have inspired me to have a try at fermented sauces with this years crop, thanks for your inspiring videos and keep up the good work.
Naga, nAga, naGa, nagA, naga! NAGA!! The moment you reached to open the blender I thought, uh, oh, and then you said steam and I reflexively backed away from the screen! I've cleared my entire house blending lesser chiles! Good stuff!
I’ve never grown the naga Morich before but after seeing how big the plants get and how big the harvests are, I think I might have to add it to my seed collection. I’ve grown the King Naga before but definitely need to try out the Naga Morich. Thanks for the sauce video! Your videos are what got me into growing chilies and making sauce in the first place!
What I do when using the bags is to bring the machine to the edge of the counter and let the bag hang & use gravity to keep the moisture as much at the bottom to prevent it going into the machine. Curious what was the vinegar to mash ratio. Been growing Naga Brains for over 6 years now, LOVE the flavors! NAGA!!! #naga
In a world that is crumbling in economic, financial, geopolitical and political turmoil, it is wonderful to see a man peacefully indulging in his passion and totally in love with his humble chilli plants. You are a joy to watch.
Man, your nagu looks really good. Sorry, but your pain looked really funny. As you said it "it is a bit hotter than I thought". Thanks for helping me with my first steps in the land of fermented chillies. Greetings from Italy and the Netherlands. Han
When I ordered Primotalii seeds from Refining Fire Chiles, they sent me a free pack of King Naga seeds. I'm growing them this year, looking forward to see how big the plant can get in Northern Germany. I usually make much milder sauces with bell peppers as base, but I think the King Naga can put out enough peppers for me to try a superhot sauce this year. Looking forward to it!
I took up growing super hots last season in a climate over here in the U.S. similar to yours using a hoop house gathering inspiration and tips from your videos. I had some great success with the Carolina Reapers, Ghost peppers, Gator Jigsaws, and tons of Thai Chillis all of which I made sauces using fermentation. After seeing the amazing color results of the Naga Moriches I will definitely have to put them on the grow list!
NAGA - the color of that sauce came out amazing!! I too am not a mustard fan, but found that in my Spicy BBQ sauce it compliments the flavor profiles really well.
I’ve just started growing some superhots including the Reaper. I think I’ll try your NAGA Dorset challenge if you have it again in 2024. Love the channel!
I started watching your channel several years ago for the fermentation lessons. I've tried some and i think they turned out okay, but I would really love to try one of your sauces! Naga!
Hi there. I've never tried NAGA chilies before. Big fan of you, I always see your videos, you seem to bee a very good guy, thank you for all your effort doing the videos. Cheers from Argentina!
Thanks for all the ideas and for teaching me the ways! You taught me how to make my own sauces, have answered questions, and my family loves trying my new sauces, each year. I made my own Naga sauce, this year, and would love to try yours!
❤️🔥NAGA ❤️🔥 My husband and I have been binge watching your channel 😅 making us sweat! We love how informative you are and we’ve been learning a lot! We’re getting our garden ready for this year🎉 🌶️ 🌶️🌶️
I'm really exited for this year of chilies, just planted this years seeds from the chilichump seedkit, as well as a couple of extras including naga morich.
NAGA NAGA NAGA :) Thank you for these videos. You have shown me how to grow peppers, ferment and make sauces, which has been awesome. I have instituted hot Friday once a month now at work, sharing peppers and sauces before the shift, making work more interesting. Stay spicy!!!
I appreciate your everything chilli channel Chilli Chump and am making my 1st chilli ferment today. Loved you Naga sauce making video. Spice on, from Queensland, Australia !!
You are inspiring me to start making my own hot sauce. I'd never heard of Naga peppers before. Now I need to taste them! Thanks for the excellent content.
Would love to see a video on what you do with Big Black Mama peppers because I'm growing a couple plants this year. No NAGA peppers this year, might have to put those down to try in the future.
My first ever bought hotsauce was a Naga Viper hotsauce from The Wiltshire Chilli Farm, I loved the taste. I gotta say, I'm drooling over this sauce man!
I’m with you on two points in this naga hot sauce video. 1) I’m also not a fan of mustard but keep trying it and keep adding it to things (especially since it helps emulsify things like hot sauce) 2) I’ve also been using white wine vinegar in hot sauces for the same reason better taste and not as harsh in taste and smell. Love the hot sauce videos as always! Also naga
Naga -‘love your channel. Living in France decent chilli sauce isn’t something that you find as easily in the supermarkets. All your advice has allowed me to create my own which has kept my chilli fix in check 😊. Keep up the good work
Hi, just come across your channel and it's the second vid I'm watching. Great job so far! I'm yet to watch the rest. I love chillies and eat naga on a regular with my curries. Can't always get the fresh ones so sometimes have to make do with frozen. The naga chillies from a hot country are something altogether. The heat and fruitiness.... 😋 Just a friendly side note, the correct pronunciation to the word "morich" is with a "ch" sound as opposed to "k" sound. ('ch' as in Charlie) The word morich means chilli in the bangla (Bangladeshi) language.
I've been using vac fermentantion for the past couple of years and love it. I lost a 20kg ferment with an airlock, and from there, I only use vac ferments. The bag waste is at least not a big deal. It cost R100 for 5m is not bad at all. Just a tip, flip the top 2 cm of the bag around itself twice, and then you don't have to struggle whipping the space to make a nice seal.
You inspired me to make my own fermented hot sauce a few months ago, and it's a scorcher! Never had any with Naga before though, should be interesting.
I got the Naga Morich seeds with the 2021 CCSK. It is a *very* tasty pepper. I'm growing it again this year, so if I don't win a bottle I might give it a go to make my own at some point!
Cool tip with the vacuum seal. I think I’m going to try that this coming season cause I don’t like the airlock systems that I have. Gosh your Nada sauce looks so spicy.
You’re a lovely host, authentic, original and you are clearly passionate about your chillies. Love this recipe. I’ll def try it despite not having all your cool gear. Love from South Africa 🇿🇦 PS You’re very well spoken too. A delight to listen to, despite being Seth Efriken myself. Bless you.
Thanks for everything Shaun. Glad I can finally buy seeds from you after watching for years. I recently watched the Primo interview and glad he told you about those peppercorns. I have been using Szechuan peppercorns in my sauces for years. It's my go to, like you have yours. I still double seal my bag ferments, but it seems to be overkill with the newer bags and sealers. Shaun, also look into dark mushroom soy sauce. I use it for marinades, sauces and what not. I haven't grown a naga yet. But, can't wait to try growing one.
17:29 what a gorgeous colour! That NAGA sauce is stunning! I am buzzing for more content this year. You’ve got such an awesome fan base on here, wonderful comments, insights and anecdotes. Keep it up mate! So excited for the upcoming season 👍🏻
Man this one was hot. 🥵🥵🔥🔥 Always fun making a superhot sauce like this! I hope you enjoyed the video.
*** The winner has been chosen! ua-cam.com/video/R4ALfWzgpIY/v-deo.html ***
Want something with a little less heat, but loads of flavour? Try out my Blazing Buffalo eXtreme! chillichump.com/product/blazing-buffalo-extreme-hot-sauce/
Funnel: geni.us/bottlingfunnel
Starsan: geni.us/starsan
Bottle rinser: geni.us/bottlerinse
pH Meter article: chillichump.com/ph-meters-for-hot-sauce/
*** edit: Loving the puns 😁
I tried a few Naga plants (grown from seeds), a few years ago, but couldn't get any fruit before the frost ended things.
I'm in Central Scotland and growing in a poly tunnel.
The hottest chillies I can reliably get a good crop out of are Scotch Bonnets.
Any hot chillie plant suggestions that would do well up here would be appreciated.
The sauce looks awesome, been making my own but cheating by adding some dried Trinidad Scorpians to home grown Piri-piri, Scotch bonnets and random other red ones.
Only time things went badly was once when I accidentally blitzed a stir bar (chucked that because I didn't want to risk poisoning myself/others).
Hi Shaun, bet that smells crazy. Thanks so much for all your awesome informative and inspirational videos.
A nerdy question, I understand you may be too busy:-
Salt percent versus chilli seediness.
Do you vary your salt percent when there's lots of seeds in the mash?
It's bugging me, as there's often much less seeds in say my Scorpion / ghost mashes versus Cayenne / Thai pepper mashes.
When I do a super hots, I cut every one to make sure nothing's strange inside and much of the seed comes out easily this way, meaning higher fermentables in the same weight of mash?
Cheers,
Sol, from Sunshine Coast QLD Australia :-)
What difference does the moisture setting make?
Detects moisture in the vacuum, and stops it before it damages it
If you have trouble with the fumes, just dry a bunch of reapers (or naga ) to almost dry, realize there was moisture left in some of them and finish the drying in a bowl the microwave, causing the ones at the bottom to catch fire. After experiencing this toxic smoke normal fumes will be a walk in the Park!
Drying hot peppers in the microwave is a regular cause for evacuating whole houses.
😂
Excellent. Love it! 🥵
😬
Nice 👌
Years ago, probably 2007, in my area the only hot peppers you could get were habaneros. The Dorset Naga came out and it changed everything for me. It was such an insane level of heat. I didn't know it was possible to have a pepper so hot. I took a break from gardening for several years but got back into it all within the last four. I grew them last year, and it was a fun, slightly nostalgic pepper to grow. There's a zillion hot peppers since the Dorset Naga came out, but it has a special place in my heart. But not so much my tummy lol
Whether doing a vacuum bag ferment on Naga peppers or others, I find hanging the bag off the edge of the table while sealing helps avoid the liquid getting sucked into the sealer. Mine has a moist mode, but still frequently pulls liquid into the seal area which results in an incomplete seal and requires a manual repeat. So once I clamp it into the sealer, then I slide it to the edge of the table and let the bag hang. Keeping a hand beneath if it’s particularly heavy.
I've got a small hobby grow at home with about 10 plants during summer. Naga, Carolina Reaper and Ghost peppers. I love the heat, my father grew up in India. I sometimes have two large Nagas or one Reaper just for a portion of Phall. During the winter though, they survive under my desk. Got a second harvest under there with a bit smaller but still hot peppers in large quantities. The grow season is short even in this the warmest part of Sweden, so Naga Morich is the one that does the best. Got my mother and sister a few bottles of hot sauce for Christmas, following your steps. That was fun!
Great video! If I may, tho, to keep the vacuum bag tidy near the edge, place it in a pitcher (or any other suitable container) then fold the top of the bag over the edge. That way you keep the edge clear from any liquid that might interfere with the seal and let some air in. Been working in a kitchen for a decade and those are the small things that save time and money :)
Can’t wait for this season, my first poly tunnel is ready to go, have some Naga, Reaper, 7 pot Brainstrain red and yellow, and some Jalapeño varieties, everything under lights at the moment, looking good so far🙏🏻🤞🤞🤞👍
thank you so much for posting a new fermented hot sauce video. you are my OG inspiration for the 70 or so fermented sauces i've made starting 3 years ago. keep up the top notch work!!
I was not expecting you not expecting the hotness 😛😇 That sudden reaction was really fun to watch!
Awesome! I am doing a lot of experimenting with fermenting peppers for sauces atm.
Just an FYI. I put my vacuum bags in a pitcher and use a mason jar funnel to keep them open so I easily add the mash. Then seal them up. It works great.
Whenever I'm processing superhots I can feel that fumes burning my face!! Nice to see you remembered to wear gloves this time! Can't wait to grow my Nagas this year!
I use the vacuum bag method too. I like to experiment fermenting different fruits and veggies and then make hot sauce blending some of the different ferments together. I can see your NAGA going well with some fermented blueberries and for extra tang and saltiness, adding more juice from a batch of sauerkraut.
I absolutely loved watching this video from picking the Naga peppers, to fermenting them, and finally onto the sauce creation. I would love to try this sauce!
This channel is the reason I started making my own hot sauce over a year ago and I am starting to grow my own chilis this year because the selection where I live is just jalapenos and habaneros. Where can you buy super hots like the Naga Morich.
I haven't seen you in a bit, but I want the naga burn. Looks amazing bro. Keep up the great work
I love your channel with the cross over between growing and using. I HAVE NEVER GROWN MY OWN SUPER HOTS BEFORE, but your naga sauce is an inspiration to do so. Thanks.
you won!
Hi. I am shocked because I NEVVER WON ANYTHING ON THE INTERNET BEFORE. Don't know what to do now.
Congratulations Sandra! Get hold of me through my website and I will be able to verify you and get your sauce sent out!
Chillichump.com/contact
WOW! The Naga color is blomin’ magnificient, especially when contrasted with your blue gloves - exquisite. Hope the taste matches.
I’ve seen some of your vacuum sealed ferments in the past. It’s scary how expansive the bags become.
Naga sauce is the color of heat.
Watching this made me regret not planting a Naga.
I enjoy your straightforward approach to your recipes, which was what made me start my own ferments last year.
Oh, I was drooling as I was watching you make this naga sauce. Looks delicious! And anyone who makes hot sauce has coughed up a lung from time to time. I sympathize!
Definitely trying this with the Chocolate Naga plants that I'm growing for the first time this year! They've just germinated! Really glad I found the channel- thanks a bunch!
My favourite chilli from last year! It really is a great cropper and they have some serious heat.
I have a couple of plants I have overwintered, sadly the 3rd didn’t make it. I do have some isolated seeds, so I can grow more.
I fermented 3 litres of these chillies for 3 months and the final result is fantastic, everyone who has been given a bottle is enjoying it. Not a dipping sauce more of a cooking, marinading, basting sauce, I can’t recommend this type of chilli/pepper enough. It’s a great super hot.
I wish we could get NAGA in NZ!! Thanks so much for all your information and hard work - been a great help
I got to say, the production value in these videos are really something else, such a joy to watch! bloody naga !
I've been contemplating growing the Naga Morich for a few years. You just convinced me.
Recently started growing chillis now I’m hooked! This is in my opinion is the best channel for anything chilli. Moved from the uk to Sweden and it’s helped me through the dark winter months 👍
Would love to see you make a chilli infused tincture
I sent this link to my friend, told him you're NAGAna believe how great the channel is. I'd love to try the sauce!
Thank you for the contest!
Fingers crossed, I need to try your NAGA sauce🔥🌶️
Colour on that looks absolutely incredible! Hope the mustard worked well. Excited to see how big I can try and get a dorset naga (😉) this year!
I purchased the Naga Morich from you in my first round of Chilli Chump Seeds. This will be my first time growing a Naga. I can't wait to see the outcome!
Just planted a Naga Bhut Jolokia yellow. Had no idea it was so hot. Cant wait to try it now !
Looking forward to trying this in the fall when my first Dorset Naga batch will be ready.
22:08 Started 2023 season 10 days ago. Your Malawian Piquante and the free KSLS seeds were the first to sprout out of the 17 verities I started. Enjoying your insight for 3 years now. Thank you. Haven’t thought about growing Naga yet but will definitely grow primo next year. Also like your interviews with other pepper growers 👍👍👍
I'm addicted to your videos and they've allowed me to grow some amazing peppers! I'd love to have some NAGA though!
Hey Shaun, just come across your channel as I’ve just started growing peppers. I use vacuum bags a lot for cooking, not sure if you do this now but if you turn the top of the bag inside out before you fill it it will stay clean and make it easier to seal. Grate content by the way. Cheers
Welcome! I hope you enjoy the rest of my content.
That's a great tip about the bags, thank you!
From our family recipe, if you add some "PANCH FURON" - mixer of black&yellow mustard, nigela seed, fenugreek etc. Foumd in most indian grocery stores in uk. Perhaps a teaspoon toasted in Mustard oil. Gives a nice flavour, frangrance that tales the experience to a different level.
Thank you for the tips. I am not growing Naga this year but perhaps next year. My son and I enjoy eating super hots to watch each other cry. Take care!
Fantastic to see you doing your sauce videos again the naga looks like a hot pepper keep up the videos. 👍🏻
I have not tried ANY of the Naga peppers. I keep hearing how good they are. I will try to get my hands on some this coming season. Thank you for another great video.
That NAGA is a gorgeous huge plant. Never had these, and come to think of it I haven't seen you react to a tasting like that in a long time! Congrats!
Wow! The last time I found your channel was 4 or 5 years ago when I was trying to learn how to pickle jalapenos. I don't think you even had a 1000 subscribers yet. Congratulations!
I ordered seeds from these the other day from you and after seeing your reaction to how hot the Naga is I'm a little scared. Not grown this naga morich before so looking forward to growing it this season. Thank you for the seeds and video!
Oh my that look awesome. I wasn't able to find any Naga plants or seeds this year in New Zealand, but I've got a nice crop of Trinidad Scorpions, Carolina Reapers and Ghost Peppers coming. I'll fir a picture of the unripe beasts to you. Always enjoy your exploits in your garden and 'kitchen'.
Never actually tried Naga before but been considering adding to next seasons grow . But this has me excited to give them a go
Your Naga sauce looks amazing, maybe to hot for my palette, however, after growing with you for 4 years now you have inspired me to have a try at fermented sauces with this years crop, thanks for your inspiring videos and keep up the good work.
Naga, nAga, naGa, nagA, naga! NAGA!!
The moment you reached to open the blender I thought, uh, oh, and then you said steam and I reflexively backed away from the screen! I've cleared my entire house blending lesser chiles! Good stuff!
Growing chilli's for the first time this year including the Naga. Would love to try this sauce.
Makes me miss my pepper growing days. Will definitely grow Naga peppers next time around!
I've never had naga before, but this is making me want to try growing some!! Looks amazing. What a colour!
I’ve never grown the naga Morich before but after seeing how big the plants get and how big the harvests are, I think I might have to add it to my seed collection. I’ve grown the King Naga before but definitely need to try out the Naga Morich. Thanks for the sauce video! Your videos are what got me into growing chilies and making sauce in the first place!
I only ever use the bag method now. You're right, it's foolproof. Added bonus is that you can stack bags up inside the ferminator.
What's this, a sauce video! Awesome. And a Naga one at that.
Always love the content Shaun, cheers.
What I do when using the bags is to bring the machine to the edge of the counter and let the bag hang & use gravity to keep the moisture as much at the bottom to prevent it going into the machine. Curious what was the vinegar to mash ratio. Been growing Naga Brains for over 6 years now, LOVE the flavors! NAGA!!! #naga
In a world that is crumbling in economic, financial, geopolitical and political turmoil, it is wonderful to see a man peacefully indulging in his passion and totally in love with his humble chilli plants. You are a joy to watch.
Sauce looks fantastic and great colour. Naga must be the best tasting chilli out there! Good work Shaun.
Man, your nagu looks really good.
Sorry, but your pain looked really funny. As you said it "it is a bit hotter than I thought". Thanks for helping me with my first steps in the land of fermented chillies. Greetings from Italy and the Netherlands. Han
When I ordered Primotalii seeds from Refining Fire Chiles, they sent me a free pack of King Naga seeds. I'm growing them this year, looking forward to see how big the plant can get in Northern Germany. I usually make much milder sauces with bell peppers as base, but I think the King Naga can put out enough peppers for me to try a superhot sauce this year. Looking forward to it!
I took up growing super hots last season in a climate over here in the U.S. similar to yours using a hoop house gathering inspiration and tips from your videos. I had some great success with the Carolina Reapers, Ghost peppers, Gator Jigsaws, and tons of Thai Chillis all of which I made sauces using fermentation. After seeing the amazing color results of the Naga Moriches
I will definitely have to put them on the grow list!
you have inspired me to attempt my own sauce after the 2023 grow season!! i have alot growing, including Naga Ember, reapers, and many more :D
Thank you for all you do. Looking for Naga pepper seeds to add to my hot pepper seeds for my garden. Subscribed.
The color on that sauce is beautiful
NAGA looks great. Looking forward to planting my CC pepper seeds once they arrive. Really looking forward to the CC piri piri.
NAGA - the color of that sauce came out amazing!! I too am not a mustard fan, but found that in my Spicy BBQ sauce it compliments the flavor profiles really well.
I’ve just started growing some superhots including the Reaper. I think I’ll try your NAGA Dorset challenge if you have it again in 2024. Love the channel!
I just started some naga plants this week thanks to your reviews! Really looking forward to trying this
I started watching your channel several years ago for the fermentation lessons. I've tried some and i think they turned out okay, but I would really love to try one of your sauces! Naga!
The color of the Naga sauce looks great!
Wow, such a hot sauce, looked stunning but it looks like it took the skin off the back of your throat. beautifully presented and edited great job mate
Hi there. I've never tried NAGA chilies before. Big fan of you, I always see your videos, you seem to bee a very good guy, thank you for all your effort doing the videos. Cheers from Argentina!
I just made a fermented Naga Sauce last year. and i really understand the pain opening the Blender. Great Taste these Naga.
Wow, your reaction to that NAGA sauce was the most reaction ive seen from one of your sauces, must be hotter than the sun
Thanks for all the ideas and for teaching me the ways! You taught me how to make my own sauces, have answered questions, and my family loves trying my new sauces, each year. I made my own Naga sauce, this year, and would love to try yours!
❤️🔥NAGA ❤️🔥 My husband and I have been binge watching your channel 😅 making us sweat! We love how informative you are and we’ve been learning a lot! We’re getting our garden ready for this year🎉
🌶️ 🌶️🌶️
I'm really looking forward to harvest my NAGA plants and try this recipe! Cheers from México!
How amazing! Really look forward to the next chilli season! May evene experiment with some sauces! And the magic word: NAGA!
I'm really exited for this year of chilies, just planted this years seeds from the chilichump seedkit, as well as a couple of extras including naga morich.
NAGA NAGA NAGA :) Thank you for these videos. You have shown me how to grow peppers, ferment and make sauces, which has been awesome. I have instituted hot Friday once a month now at work, sharing peppers and sauces before the shift, making work more interesting. Stay spicy!!!
I appreciate your everything chilli channel Chilli Chump and am making my 1st chilli ferment today. Loved you Naga sauce making video. Spice on, from Queensland, Australia !!
You are inspiring me to start making my own hot sauce. I'd never heard of Naga peppers before. Now I need to taste them! Thanks for the excellent content.
I've been using a few different varieties of scorpions the last few seasons, I definitely want to grow some Naga's this season.
Would love to see a video on what you do with Big Black Mama peppers because I'm growing a couple plants this year. No NAGA peppers this year, might have to put those down to try in the future.
My first ever bought hotsauce was a Naga Viper hotsauce from The Wiltshire Chilli Farm, I loved the taste. I gotta say, I'm drooling over this sauce man!
Great vid! Just put my own naga’s in soil and would love to try yours before giving it a go myself after the summer! Greetings from Sweden.
I’m with you on two points in this naga hot sauce video. 1) I’m also not a fan of mustard but keep trying it and keep adding it to things (especially since it helps emulsify things like hot sauce) 2) I’ve also been using white wine vinegar in hot sauces for the same reason better taste and not as harsh in taste and smell. Love the hot sauce videos as always! Also naga
Thanks for all the videos. The naga sauce looks beautiful. You’ve inspired me to grow peppers and ferment.
Naga -‘love your channel. Living in France decent chilli sauce isn’t something that you find as easily in the supermarkets. All your advice has allowed me to create my own which has kept my chilli fix in check 😊. Keep up the good work
Hi, just come across your channel and it's the second vid I'm watching.
Great job so far! I'm yet to watch the rest.
I love chillies and eat naga on a regular with my curries. Can't always get the fresh ones so sometimes have to make do with frozen.
The naga chillies from a hot country are something altogether. The heat and fruitiness.... 😋
Just a friendly side note, the correct pronunciation to the word "morich" is with a "ch" sound as opposed to "k" sound.
('ch' as in Charlie)
The word morich means chilli in the bangla (Bangladeshi) language.
That Naga sauce looks amazing! I need to try to grow some of those next year!
Germinated my Naga chilliest a few weeks ago and hope to be fermenting using your recipe in the autumn
I think I'll have to try growing the Naga myself, seems like a great chilli. Maybe next year!
I've been using vac fermentantion for the past couple of years and love it.
I lost a 20kg ferment with an airlock, and from there, I only use vac ferments. The bag waste is at least not a big deal. It cost R100 for 5m is not bad at all. Just a tip, flip the top 2 cm of the bag around itself twice, and then you don't have to struggle whipping the space to make a nice seal.
I would love to taste one of your sauces and i realy love the NAGA flavor and heat,
You inspired me to make my own fermented hot sauce a few months ago, and it's a scorcher! Never had any with Naga before though, should be interesting.
I got the Naga Morich seeds with the 2021 CCSK. It is a *very* tasty pepper. I'm growing it again this year, so if I don't win a bottle I might give it a go to make my own at some point!
Cool tip with the vacuum seal. I think I’m going to try that this coming season cause I don’t like the airlock systems that I have. Gosh your Nada sauce looks so spicy.
You’re a lovely host, authentic, original and you are clearly passionate about your chillies.
Love this recipe. I’ll def try it despite not having all your cool gear. Love from South Africa 🇿🇦
PS You’re very well spoken too. A delight to listen to, despite being Seth Efriken myself. Bless you.
PS Do you ship your sauces to RSA - bypassing our thieving postal service? 📦 👏 🌶️
Hi Gail, thanks for the kind words!
I do ship to SA...unfortunately it doesn't bypass the SA postal services 😔
Thanks for everything Shaun. Glad I can finally buy seeds from you after watching for years.
I recently watched the Primo interview and glad he told you about those peppercorns. I have been using Szechuan peppercorns in my sauces for years. It's my go to, like you have yours.
I still double seal my bag ferments, but it seems to be overkill with the newer bags and sealers. Shaun, also look into dark mushroom soy sauce. I use it for marinades, sauces and what not. I haven't grown a naga yet. But, can't wait to try growing one.
I think I might need to grow some nagas next year! Looking forward to my fermented ghost chilli sauce once they are ready.
17:29 what a gorgeous colour! That NAGA sauce is stunning! I am buzzing for more content this year. You’ve got such an awesome fan base on here, wonderful comments, insights and anecdotes. Keep it up mate! So excited for the upcoming season 👍🏻
🔥Looks amazing!!! I love the deep rich red color the sauce has, keep up the excellent work, ChilliChump🔥