Husband received his sauce yesterday. He was delighted, his little face lit up and he went straight to the fridge for some left over pulled pork! Verdict: delicious, moreish, heat and flavours are well balanced. In the last 24 hours he has eaten it with pork, poached eggs, pasta and rather randomly, oxtail soup 🤔 I'm told it works well with all of them 😋 Thank you, Shaun. Another brilliant sauce.
Thanks to you, i started growing my own chillis, and over the last yrs it got more and more.. Last year, i harvested so many peppers, i made 7 jars of chillis in total and had them ferment over the last couple of months, and i still have a jar of my last harvest, the green ones over to be made. I tend to kill the lactobacillus by cooking my sauces before i put them in the glasses finally. Each time i made a sauce, my kitchen turned into a gaschamber and i cought like hell every time. Thx to covid, i have some ffp2 masks around and let me tell you, they help a lot ^^
Hey bro, at first thanks a lot for so many inspiring videos. They helped me a lot to develop my own recipes... but last autumn I definitely broke all limits. A friend got me Carolina Reeper Seeds. I have to say that I live in the canary islands, so my plants are exposed to the maximum amount of sun and heat. Well, had a great harvest and I was looking forward to make some nice fermented hot sauce. During the process I realised that what I'm going for could be charged as chemical warefare. Simply during blending and preparing the mesh filled up my kitchen with the strongest teargas I was ever exposed to. Finally, after 3 month of fermentación I had a product so damn strong, i dont even have the words to describe... wonderful taste... for 5 sec... then the heat knocked me of the feet... so far, so good.... but it was hard to find bottles which are dispending single drops only. Even 10 drops in a 1 gallon meat stew where very much close to an overdose... what I want to say is that I can feel your pain testing out new sauces, i suffered the same, but still love it. Best adrenaline kick ever :-)))
Also mustard is a great emulsifier, I have a recipe with lots of mustard seeds and caraway, no need for xantham gum at all and the sauce doesn't split! Adds quite a strong flavour though, so not for all sauces.
mustard sauce is made using vinegar, the acidity gives the mustard seed it's heat so perhaps the acidity in the hot sauce causes the mustard to change flavour, so not only do yo get the heat from the peppers in the throat but mustard up the nose?
Mustard is a great emulsifier. We use it at the Broadmoor all the time when making dressings that would normally separate. A tiny bit goes a looooooooong way too.
Thank you Shaun. I am actually planning on making a similar level of heat sauce for a few of my coworkers from this season's harvest. Good luck with you season. Cannot wait to see your progress.
Fermenting reduces pH, making the sauce acidic and shelf stable and a result. As long as you clean, sanitise and sterilise your equipment (bottles, fillers etc) then you don't need to boil...the process of fermenting will kill off pathogens etc. Clean, sanitise, sterilise ua-cam.com/video/R7SSisK-uUk/v-deo.html
@@ChilliChump No, thank you! I have been growing my own peppers and making sauces based on your videos. I want to see how my sauces compare to the master. Thanks again.
Yeast? You don't want yeast...you want bacteria (lactobacillus). If you get the chillies from a supermarket, there is a good chance they have been sprayed so the lactobacillus won't be alive anymore.
just received my bottle of 2021 weapons grade and its amazing. great flavor super heat, perfection. glad I had your channel subscribed i was notified of this video and i was able to score a bottle before it sold out. 10/10
Hello, great information. I have a question for you, so what filling machine are you using in this video? As I am looking for a filling machine and that one looks nice. Thank you
I attempted the same with 90% habanero and 10% Carolina Reapers in a 3% brine. It fermented for 6 months. I ended up with 3 x 8oz bottles that tasts great but is not that much hotter than tobasco sauce. I ordered Birds Eye seeds for 2021 and I plan to ferment in a dry brine in a vacume bag. Thanks for all the tips.
This batch sold out within a few hours of release. I always keep a few bottles back. One I will give away on my next live stream : ua-cam.com/video/xgdou543daU/v-deo.html And I am trying something new, I have created an auction on my store for a bottle. Starting at £0.01 and no reserve! chillichump.com/product/weapons-grade-hot-sauce-auction1/
Great to see your creative side starting 2021 off in a good way Shaun! Looking forward to a wonderfully enjoyable 2021 growing season. Happy Gardening! Stay Spicy! -Bob...
Hadn’t clicked the notification bell, so only just saw this video, and now kicking myself that I missed out on the opportunity to buy some of this hot sauce! Notification bell now clicked, I really hope I don’t miss the next one!!
I would also recommend signing up to my newsletter, I usually send out an email before a new sauce like this, or when I have new stock of old favourites! www.chillichump.com/newsletter
Interesting, never heard of leaving the stem on. I haven't added any herbs or spices to my sauces. I need to play around with that. Interesting that you used brine and mash in the same hot sauce. Don't think I've seen anyone do it that way before.
Hey ChilliChump, that's very clever, you're using the brine fermentation as a starter sort of like a yeast starter in beer brewing? Thanks very much for all your cool info. :-)
Man, when I first saw this video it was about 6 hours after the video released and it was sold out. 😂😂 Bummer. I’ll just have to cross my fingers for the live stream.
I haven't really had many shipping issues in the last year or so....except for slowness due to the current global situation. But tracking is available as an option!
I'm not a chilli person at all (despite what my name might suggest) but this video definitely retained my interest throughout it's whole duration. Great editing, production and content and I look forward to seeing more!
Hi, I just started a fermentation that is 3 liters. 1.5 L are Carolina reapers and the other 1.5L is some garlic, sweet peppers, carrots, etc.. but I predict my ferment will be quite spicy as this one was.. how would you go about mellowing out the spiciness? maybe apple cider vinegar? or adding something sweet like mangoes or pineapple? I'm just looking for something that will taste good considering I will get so much of it. Cheers man! good stuff.
What is the liquid you put in the airlock? Is that just more brine? I couldn’t find it in the video. Thank you! My husband and I love all of your content. Can’t wait to try this out!
Do you have to heat up the sauce prior to bottling? Up to 145 deg F for 20 minutes or so to stop the fermentation process for long term shelf stability? Thanks! And great job on these videos!
You don't have to in most cases. But to ensure the fermentation stops, and you are unsure whether it has, then I would suggest heating it to kill the lactobacillus.
Another fantastic video! You take such meticulous care in your sauce making, and if I can say “those peppers are absolutely awesome looking”. They are way too hot for me, but they are beautiful for sure. Thank you for putting this all together. As you know, I totally love your channel. Well done my friend! Stay safe and Stay Spicy! V/R - Shane
How fine (which setting) do you mill the peppers once fermented. I've used the finest, and am usually left with a Tobasco-like liquid that is far to hot on its own.
Hi Chillichump. I've made my own ferminator based on your design. I've used the inkbird temperature controller and have it set for 26 degrees C with a 3 degree swing either way. I ferment sourdough bread at that temperature. I would like to know if 26 degrees C is suitable for fermenting chillies? ideally i'd love to have them going together at the same time. Cheers.
I use the three different methods (brine, mash, vacuum) depending on a few factors (length of the ferment, size of the batch, type of sauce etc.). They each have their place, and it can impact the flavours at the end. I experiment a lot, hundreds of small batch experiments before I settle on my final recipes.
@DLC Daniel......but Daniel.....that 20 minutes spent back then......has you now some 9 plus months later......a far far better person for having done so. You might have spent the 20 minutes "then".....doing something you actually regret to this day.
You boil the sauce if no ferment to kill all the pathogens before bottling. If you ferment the resulting lactobacillus will kill any potentially harmful bacteria so no need to boil.
It would take the overall percentage outside the 2.5%, but the difference will be minimal (taking into account the weight of the chillies in the original brine fermentation). The overall percentage will still be in range...and well below 4%.
As always Shaun, great video! Ordered right away, but seeing your pain at the end, I am crapping my pants right now! For me my hottest so far was Habanero. So if I should not survive, will tell my wife to keep the subscription going!
Lol. I am sure you will survive. I just hope you taste the flavour combinations through the heat. Just make sure you film the tasting...and get your wife to send it over 😂
@@ChilliChump Oh, hell yeah! That's just what I wanted to hear. My wife and I are expecting our daughter in a few weeks and I had this crazy idea to do a hot sauce to celebrate. I'm thinking two batches: 1- aged for one year and consumed by the brave souls that want to try it at her first birthday party (assuming parties come back in 2022). This would also be a good test milestone for the next batch. 2- another aged until she acquires a taste for hot sauce, maybe around her 16-18 birthday. We brewed a Strawberry-Maple milk stout to announce the pregnancy and as a gender reveal, so I will probably go with a similar flavor them for the hot sauce. Thank you for coming to my super-long comment lol
Have you tried incorporating fennel seed into your mix along with the cumin? They go together like onions and potatoes along with that spice... A perfect trifecta!
I have used fennel in a couple of my other sauce recipes. Have a look through my sauce videos, you can see I have a variety of different fslvour profiles I work with. I did experiment with fennel in one of my batches of this particular sauce...it didn't work very well unfortunately.
Ah, thanks for reminding me. I forgot to add that to the description. I have added it now. Here are the links, including a link to a video of mine where I show how to make a variety of fermentation containers: Silicone grommets: geni.us/Siliconegrom Airlocks: geni.us/airlock Make your own fermentation containers: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
I have a few different methods of bottling. The machine I use now is for scaling up. Have a look at some of my previous videos to see other methods I use. I would also recommend running your sauce through a food mill to get it smooth, something like this (its what I use): geni.us/roslefoodmill
@@ChilliChump Thank you very much ! I taught about blending it real crazy with Vitamix, but that incorporate air into the sauce. Thanks for that tool. I will take a look seriously !
@@ChilliChump I've ordered even if not in stock. I've seem that you'll get a % of this sale. I made sure to went back to that link in you answer so you can get it.
A bit of Spicy history: Chilies/Peppers/Ajies originated form the Peru-Bolivia region, they are not native to China, Thailand or India. They were taken to Spain by Columbus in the 15th century. They have developed the best there, "Aji Amarillo" present in many Peruvian dishes, the Best culinary destination awarded 8 consecutive years 2011-2019 World Travel Awards.
Just out of curiosity. How come you only use the weight of the water for the salt% in a brine? Wouldn't you get more consistent results if you use the total weight since the brine/pepper ratio can vary. Since salt should end up spread pretty evenly through the jar with time wouldn't the sauce be more or less salty depending on the brine/pepper ratio?
I think I explained this in the video. But when you are doing a brine fermentation, you are using large chunks of peppers. Larger surface area. The brine will cover the surface area, providing the protection that the salt provides. When mashing up (blending up) your chillies, you increase the surface area substantially, essentially liquidising it. This means you need to weigh the mash (liquidised chillies) to find out how much salt to add.
@@ChilliChump Thanks for the reply! My question was meant more regarding different brine ferments. The total salt% could vary pretty much between two brine ferments depending on the ratio of brine to peppers. So two fermentations following the same basic recipe but filled with different amounts of brine would result in an end product with different salt% and salty taste. Say you have 1000 grams of pepper and you add 1000 grams of 2% brine to them. That would give 1% total salt in the ferment. If you have another jar for the next ferment and only need 500 grams of the brine then you would land at 0,66% salt. Not a huge difference in that example but it could be larger. And adding salt based on the total weight would avoid it.
I don't typically keep the brine when I process my chillies into sauce. I discard it or keep it separate and use it for other things (you will see that in most of my sauce videos when I do a brine fermentation). I kept it during this sauce due to what I was doing by creating a starter...I wanted as much of the lactobacillus in the next phase.
@@ChilliChump But shouldn't the salt diffuse into the peppers and make the overall salt saturation through the brine and the peppers quite even? I guess it depends on how long it's fermenting and in shorter ferments it might not have time to do that.
you are like up there with Bob Ross, Steve Irwin, and Mr. Rogers, for wholesome, enjoyable, and educational content.
Thank you Jaclyn, that's very kind of you to say!
Husband received his sauce yesterday. He was delighted, his little face lit up and he went straight to the fridge for some left over pulled pork! Verdict: delicious, moreish, heat and flavours are well balanced. In the last 24 hours he has eaten it with pork, poached eggs, pasta and rather randomly, oxtail soup 🤔 I'm told it works well with all of them 😋 Thank you, Shaun. Another brilliant sauce.
That is so great to hear! I am really happy he likes it! And thank you both for your your support of what I'm doing ❤️🔥🔥
You make the most consistently delicious hot sauces, happy to continue the support 🙂
First we feast, and Sean Evans`s Hot ones should defo get a botle of this weapon.
That would be awesome!
You beat me to it.
Thanks to you, i started growing my own chillis, and over the last yrs it got more and more..
Last year, i harvested so many peppers, i made 7 jars of chillis in total and had them ferment over the last couple of months, and i still have a jar of my last harvest, the green ones over to be made.
I tend to kill the lactobacillus by cooking my sauces before i put them in the glasses finally. Each time i made a sauce, my kitchen turned into a gaschamber and i cought like hell every time. Thx to covid, i have some ffp2 masks around and let me tell you, they help a lot ^^
man you deserve more subscribers. This is quality content.
Hey bro, at first thanks a lot for so many inspiring videos. They helped me a lot to develop my own recipes... but last autumn I definitely broke all limits. A friend got me Carolina Reeper Seeds. I have to say that I live in the canary islands, so my plants are exposed to the maximum amount of sun and heat. Well, had a great harvest and I was looking forward to make some nice fermented hot sauce. During the process I realised that what I'm going for could be charged as chemical warefare. Simply during blending and preparing the mesh filled up my kitchen with the strongest teargas I was ever exposed to. Finally, after 3 month of fermentación I had a product so damn strong, i dont even have the words to describe... wonderful taste... for 5 sec... then the heat knocked me of the feet... so far, so good.... but it was hard to find bottles which are dispending single drops only. Even 10 drops in a 1 gallon meat stew where very much close to an overdose... what I want to say is that I can feel your pain testing out new sauces, i suffered the same, but still love it. Best adrenaline kick ever :-)))
I like how in-depth this video goes! Great content and fermentation tips! That cabbage sounded amazing, I wish I had some haha
Also mustard is a great emulsifier, I have a recipe with lots of mustard seeds and caraway, no need for xantham gum at all and the sauce doesn't split! Adds quite a strong flavour though, so not for all sauces.
Mustard is fantastic, that's such a good idea.
I like using basil seeds.
mustard sauce is made using vinegar, the acidity gives the mustard seed it's heat so perhaps the acidity in the hot sauce causes the mustard to change flavour, so not only do yo get the heat from the peppers in the throat but mustard up the nose?
Mustard is a great emulsifier. We use it at the Broadmoor all the time when making dressings that would normally separate. A tiny bit goes a looooooooong way too.
Thank you Shaun. I am actually planning on making a similar level of heat sauce for a few of my coworkers from this season's harvest. Good luck with you season. Cannot wait to see your progress.
I get sympathetic sweats everytime i watch you do superhots - maybe invite Chili Klaus? It'd be superfun watching you two together!
Awesome Video! Its like a summary of the past 3 years.
Really want to see Andre's reaction to the sauce too
Please one day send a bottle to either Brian Ambs or Johnny Scoville for review on their channels.
good idea
Would love to see Johnny review this!
So much information, this kind of channel is very helpful. Hands down
I'm glad you are enjoying it!
@@ChilliChump the only question was, the difference between fermenting and boiling the compound before bottling.
Fermenting reduces pH, making the sauce acidic and shelf stable and a result. As long as you clean, sanitise and sterilise your equipment (bottles, fillers etc) then you don't need to boil...the process of fermenting will kill off pathogens etc.
Clean, sanitise, sterilise
ua-cam.com/video/R7SSisK-uUk/v-deo.html
super informative video! thank you
I stopped the video halfway through and went to your store to buy a bottle. Yes! It was in stock! Purchased! Back to finish the video. Thanks, Shaun!
Thank you!
@@ChilliChump No, thank you! I have been growing my own peppers and making sauces based on your videos. I want to see how my sauces compare to the master. Thanks again.
This video has ALL the info you need to start making fermented hot sauce. Awesome stuff Shaun. I so wish that my OPK and jigsaw sauce would arive😭😭😭
Never had a superheat & I may regret it but excited to have bought a bottle before you run out!
Just ordered a bottle, can’t wait to give it a try!
A man who can keep his composure like that when eating a super hot sauce should be feared
Thanks for this in depth video. Got a lot more answers to my questions now!
Interesting process. This sauce would be too much for me, but the techniques and flavoring tips are very useful.
What are the "fresh" super hots you used in the first part of this video? Thanks! 🌶
Definitely an interesting technique using a starter, I'd never thought about that. Great video as usual!
Is there enough yeast on store bought produced
Yeast? You don't want yeast...you want bacteria (lactobacillus). If you get the chillies from a supermarket, there is a good chance they have been sprayed so the lactobacillus won't be alive anymore.
Great descriptive video!
just received my bottle of 2021 weapons grade and its amazing. great flavor super heat, perfection. glad I had your channel subscribed i was notified of this video and i was able to score a bottle before it sold out. 10/10
Thank you for your feedback Roddy, I really appreciate it! I'm glad you enjoy it 🔥
Nice video, still possible to learn something new even though I watched all of your sauce videos 😃. Managed to buy a bottle of the sauce too!
Hello, great information. I have a question for you, so what filling machine are you using in this video? As I am looking for a filling machine and that one looks nice. Thank you
I attempted the same with 90% habanero and 10% Carolina Reapers in a 3% brine. It fermented for 6 months. I ended up with 3 x 8oz bottles that tasts great but is not that much hotter than tobasco sauce. I ordered Birds Eye seeds for 2021 and I plan to ferment in a dry brine in a vacume bag. Thanks for all the tips.
great video thanks!
I cant wait for my order to arrive! Great video as always
2:10 that sound is so satisfying
Great video as always!
This batch sold out within a few hours of release. I always keep a few bottles back. One I will give away on my next live stream : ua-cam.com/video/xgdou543daU/v-deo.html
And I am trying something new, I have created an auction on my store for a bottle. Starting at £0.01 and no reserve! chillichump.com/product/weapons-grade-hot-sauce-auction1/
Wow, inspiring, thanks again, I will ferment next time 👍🏼
Have you ever considered sending any of your sauces to Johnny Scoville? I feel like he would love this!
Just got my bottle of weapons grade hot sauce and I love it! Good flavor and potent but manageable heat. Great sauce Shaun!
Brilliant, I am glad you enjoy it! 🔥
Great to see your creative side starting 2021 off in a good way Shaun! Looking forward to a wonderfully enjoyable 2021 growing season. Happy Gardening! Stay Spicy! -Bob...
Thanks for another great video!
Nice video. Hoping to make another superhot as well this month.
I add some tamarind for extra tang. When soaking the tamarind, I use from the brine.
Hadn’t clicked the notification bell, so only just saw this video, and now kicking myself that I missed out on the opportunity to buy some of this hot sauce! Notification bell now clicked, I really hope I don’t miss the next one!!
I would also recommend signing up to my newsletter, I usually send out an email before a new sauce like this, or when I have new stock of old favourites!
www.chillichump.com/newsletter
@@ChilliChump just signed up to the newsletter! I refuse to miss out on the next sauce you make! Seriously gutted I missed this one!
Glad to see you again with your awesome content. It's been a while!
Thank you. By the way, I have released a video every Friday for the last year! UA-cam doesn't like to alert subscribers it seems!
Learnt alot...thanks
Interesting, never heard of leaving the stem on. I haven't added any herbs or spices to my sauces. I need to play around with that. Interesting that you used brine and mash in the same hot sauce. Don't think I've seen anyone do it that way before.
You can actually start a yoghurt culture with them. That's how much lactobacillus they have! 🤯
Do you cook before bottling? Is that a necessary step to ward off bacteria? Love the videos!
Yum! I've never done fermented sauce before, I'm going to have to try this!
your the best man...
Can you include links to buy the same equipment. I liked you dispenser you use to bottle your hot sauce and want one for myself
Hey ChilliChump, that's very clever, you're using the brine fermentation as a starter sort of like a yeast starter in beer brewing?
Thanks very much for all your cool info. :-)
you took that taste like a champ! SUBSCRIBED
Looks amazing. I wonder, though, what it would taste like if you added some ginger for flavor, and used sichuan peppercorns instead of regular?
Do you spray the StarSan inside of the jar as well?
Awesome. Love your videos.
Man, when I first saw this video it was about 6 hours after the video released and it was sold out. 😂😂 Bummer. I’ll just have to cross my fingers for the live stream.
I finally got here before you ran out!! Hell yea!! In for weapons grade and the piri piri.
Also bought bottles and saw that you have added tracking to the parcels. Hopefully this will prevent last years shipping problem.
I haven't really had many shipping issues in the last year or so....except for slowness due to the current global situation. But tracking is available as an option!
Order placed cant wait to try sure my son will join me in the tasting we love our spice.
Looking forward to seeing the vid! Don't forget to send me a link chillichump.com/contact
Might just play it on the next livestream!
I'm not a chilli person at all (despite what my name might suggest) but this video definitely retained my interest throughout it's whole duration. Great editing, production and content and I look forward to seeing more!
Man i would love to try that sauce!!
Sign up to my newsletter, so you get alerted when I make another batch or when I have a new sauce coming out! www.chillichump.com/newsletter
Ive recently fallen in love with mixing Sambal Oelek, and Tabasco Scorpion sauce, it goes well with just about anything.
Ordered mine! Can't wait to try it!
Thank you!
Yay new video!!!
Top 3 in my cabinet atm
Hi, I just started a fermentation that is 3 liters. 1.5 L are Carolina reapers and the other 1.5L is some garlic, sweet peppers, carrots, etc..
but I predict my ferment will be quite spicy as this one was..
how would you go about mellowing out the spiciness? maybe apple cider vinegar? or adding something sweet like mangoes or pineapple?
I'm just looking for something that will taste good considering I will get so much of it.
Cheers man! good stuff.
The only way really is to dilute it...with water or other ingredients.
What is the liquid you put in the airlock? Is that just more brine? I couldn’t find it in the video. Thank you! My husband and I love all of your content. Can’t wait to try this out!
I usually use some of the brine. But you can use plain water too. And thank you for watching, it's great that you guys are enjoying my content!
Do you have to heat up the sauce prior to bottling? Up to 145 deg F for 20 minutes or so to stop the fermentation process for long term shelf stability? Thanks! And great job on these videos!
You don't have to in most cases. But to ensure the fermentation stops, and you are unsure whether it has, then I would suggest heating it to kill the lactobacillus.
@@ChilliChump cheers. Thx.!
Mouthwatering 🤤
Another fantastic video! You take such meticulous care in your sauce making, and if I can say “those peppers are absolutely awesome looking”. They are way too hot for me, but they are beautiful for sure. Thank you for putting this all together. As you know, I totally love your channel. Well done my friend! Stay safe and Stay Spicy! V/R - Shane
Thank you Shane!
Nice sauce! How is the heat compared to your „Pain in the Bhut“ sauce? Is it a large step up? Because that stuff is almost killing me 😉
It's definitely a step up from that. I would say at least a third hotter...maybe twice as hot!
@@ChilliChump oh wow! Maybe I do have to try that 😀
How fine (which setting) do you mill the peppers once fermented. I've used the finest, and am usually left with a Tobasco-like liquid that is far to hot on its own.
Did you add more salt to account for the frozen peppers when you blended or was the original brine sufficient?
I am sure I covered that in the video. I kept the percentage pretty much the same by adding salt
please give us a link of the sanitizer you used.
Here you go: geni.us/starsan
Looks great i pulled my first sauce last week and its awesome some serrano sauce with garlic and so even found xanthan gum at dis chem
Hi Chillichump. I've made my own ferminator based on your design. I've used the inkbird temperature controller and have it set for 26 degrees C with a 3 degree swing either way. I ferment sourdough bread at that temperature. I would like to know if 26 degrees C is suitable for fermenting chillies? ideally i'd love to have them going together at the same time. Cheers.
That's way too high, and will result in some off-flavours. I wouldn't suggest going above 23 ...personally, I don't go above 21
cant believe i missed this episode yesterday , which means i missed the sauce in your shop . darnit
Sign up to me newsletter Mark. I usually give a heads up if I'm going to release a new sauce! www.chillichump.com/newsletter
thanks for the video.
question: before blending the frozen hots, you added a liquid, is tgis pure H₂O or brine or what?
Greetings from the Galilee
That was the brine from the starter
I DEFINITELY want two bottles. One to eat & one autographed for a collector.
Do you prefer using the brine method or vacuum bag, also do you get a different tasting hot sauce between methods?
I use the three different methods (brine, mash, vacuum) depending on a few factors (length of the ferment, size of the batch, type of sauce etc.). They each have their place, and it can impact the flavours at the end. I experiment a lot, hundreds of small batch experiments before I settle on my final recipes.
Did I just watch 20 minutes of a man making super hot hot sauce? Yes.
Can I even stand the spice of spicy BBQ? No, no I cannot.
😂
@DLC Daniel......but Daniel.....that 20 minutes spent back then......has you now some 9 plus months later......a far far better person for having done so. You might have spent the 20 minutes "then".....doing something you actually regret to this day.
Great video thanks! I have a question especially w.r.t to the spices you add... When is it necessary to cook a hot sauce rather than just fermenting?
You boil the sauce if no ferment to kill all the pathogens before bottling. If you ferment the resulting lactobacillus will kill any potentially harmful bacteria so no need to boil.
Hey bud ... hope you are well. Where do you get those heat shrink wraps for your bottles? I am struggling to find them in Cape Town.
I live in the UK, so I'm not sure my supplier would work out for you unfortunately!
Good video, Would the salt from the original ferment throw out the calculations when doing the 2nd ferment?
It would take the overall percentage outside the 2.5%, but the difference will be minimal (taking into account the weight of the chillies in the original brine fermentation). The overall percentage will still be in range...and well below 4%.
As always Shaun, great video! Ordered right away, but seeing your pain at the end, I am crapping my pants right now! For me my hottest so far was Habanero. So if I should not survive, will tell my wife to keep the subscription going!
Lol. I am sure you will survive. I just hope you taste the flavour combinations through the heat. Just make sure you film the tasting...and get your wife to send it over 😂
Can't wait to taste the Weapons Grade Hot Sauce and the One Punch Knockout.
Be good to hear what you think Peter! Although I already know you like the OPK!
@@ChilliChump I still have 1 bottle from the first batch :-)
Cool you made this sauce on my birthday November 29th!
So I want to try doing a long-term ferment. What would be the longest you _could_ let a ferment go?
Have a look at this video ua-cam.com/video/6wdkVQJbNwQ/v-deo.html
@@ChilliChump Oh, hell yeah! That's just what I wanted to hear. My wife and I are expecting our daughter in a few weeks and I had this crazy idea to do a hot sauce to celebrate.
I'm thinking two batches:
1- aged for one year and consumed by the brave souls that want to try it at her first birthday party (assuming parties come back in 2022). This would also be a good test milestone for the next batch.
2- another aged until she acquires a taste for hot sauce, maybe around her 16-18 birthday.
We brewed a Strawberry-Maple milk stout to announce the pregnancy and as a gender reveal, so I will probably go with a similar flavor them for the hot sauce.
Thank you for coming to my super-long comment lol
So pleased to have just placed my order for Weapons Grade. Thanks for releasing this on my birthday, its just my kind of sauce :D
Happy Birthday Rob! And thank you for your order!
Happy Birthday!
Good info...
Have you tried incorporating fennel seed into your mix along with the cumin? They go together like onions and potatoes along with that spice... A perfect trifecta!
I have used fennel in a couple of my other sauce recipes. Have a look through my sauce videos, you can see I have a variety of different fslvour profiles I work with. I did experiment with fennel in one of my batches of this particular sauce...it didn't work very well unfortunately.
Where do you get those bottle and lids from and the silicon grommets?Thanks Dale.
Ah, thanks for reminding me. I forgot to add that to the description. I have added it now. Here are the links, including a link to a video of mine where I show how to make a variety of fermentation containers:
Silicone grommets: geni.us/Siliconegrom
Airlocks: geni.us/airlock
Make your own fermentation containers: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
@@ChilliChump Epic thanks.
just bought a bottle before it sold out! yes!
For brine, can you use distilled water?
Distilled will be fine to use.
Hello !
I had problem bottling sauce because of the seeds and chuncks. What countainer are you using for the bottling ?... that stainless steel thing.
I can maybe see a little pump ?
I have a few different methods of bottling. The machine I use now is for scaling up. Have a look at some of my previous videos to see other methods I use. I would also recommend running your sauce through a food mill to get it smooth, something like this (its what I use): geni.us/roslefoodmill
@@ChilliChump Thank you very much ! I taught about blending it real crazy with Vitamix, but that incorporate air into the sauce. Thanks for that tool. I will take a look seriously !
@@ChilliChump I've ordered even if not in stock. I've seem that you'll get a % of this sale. I made sure to went back to that link in you answer so you can get it.
The process is just like making mead! 🍺
Which model grinder did you use for the cumin and mustard seeds?
It should be linked in the description of the video
A bit of Spicy history: Chilies/Peppers/Ajies originated form the Peru-Bolivia region, they are not native to China, Thailand or India. They were taken to Spain by Columbus in the 15th century. They have developed the best there, "Aji Amarillo" present in many Peruvian dishes, the Best culinary destination awarded 8 consecutive years 2011-2019 World Travel Awards.
here before Grolsch bought out all the sauce
It’s all gone :(
BIG Chilli Chump fan 🙌🏼🔥🌶
Sold out! Heartbreaking
Just out of curiosity. How come you only use the weight of the water for the salt% in a brine?
Wouldn't you get more consistent results if you use the total weight since the brine/pepper ratio can vary. Since salt should end up spread pretty evenly through the jar with time wouldn't the sauce be more or less salty depending on the brine/pepper ratio?
I think I explained this in the video. But when you are doing a brine fermentation, you are using large chunks of peppers. Larger surface area. The brine will cover the surface area, providing the protection that the salt provides. When mashing up (blending up) your chillies, you increase the surface area substantially, essentially liquidising it. This means you need to weigh the mash (liquidised chillies) to find out how much salt to add.
@@ChilliChump Thanks for the reply! My question was meant more regarding different brine ferments.
The total salt% could vary pretty much between two brine ferments depending on the ratio of brine to peppers. So two fermentations following the same basic recipe but filled with different amounts of brine would result in an end product with different salt% and salty taste.
Say you have 1000 grams of pepper and you add 1000 grams of 2% brine to them. That would give 1% total salt in the ferment. If you have another jar for the next ferment and only need 500 grams of the brine then you would land at 0,66% salt.
Not a huge difference in that example but it could be larger. And adding salt based on the total weight would avoid it.
I don't typically keep the brine when I process my chillies into sauce. I discard it or keep it separate and use it for other things (you will see that in most of my sauce videos when I do a brine fermentation). I kept it during this sauce due to what I was doing by creating a starter...I wanted as much of the lactobacillus in the next phase.
@@ChilliChump But shouldn't the salt diffuse into the peppers and make the overall salt saturation through the brine and the peppers quite even? I guess it depends on how long it's fermenting and in shorter ferments it might not have time to do that.
I also use salt as a % of water in my brine ferments. 👍🏼
I like hot food but not super hot but, this was really cool. I love pickled things, onion, cucs, so on.