Blazing Buffalo fermented hot sauce 2019 - A Louisiana Style hot sauce
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- Опубліковано 6 лют 2025
- In this video I make my Blazing Buffalo hot sauce...and also my Blazing Buffalo Ultimate version. Get alerted before the next sale! www.chillichump.com/newsletter
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Listen people, if Shaun Ever does a kickstarter to start commercially producing his hot sauces, GET IN EARLY, I just received a bottle of his blazing buffalo hot sauce, it is absolutely phenomenal, better than anything you could buy on the market now, thanks Shaun, cheers
You are too kind my friend! Thank you
Hats off to you for not only making a batch to sell but also showing how it's made. Great work!
I assume you're in the UK, and as an American who grew up about 60 miles East of Buffalo, Ny it amazes me that Buffalo style sauce is internationally appreciated. Looks like you are doing it justice. Brit made, Yank approved.
He doesn’t understand what a mile is.
@Noble Jeanette you do realise that the UK uses miles, right?
Fantastic Streamer. This man has personally inspired not only my personal sauce creation, but he has provided great information and insight in the creation of our home garden as well.
first time fermenter 3 days ago thanks to this guy :)
can't wait until i can process this sauce
I never watched your DIY stir plate, but just realized how simple you made it. Genius, magnets on a fan!
White wine vinegar is freakin’ awesome with a homemade Tabasco sauce. I added 5 white ghost peppers to a big batch of my Tabasco pepper harvest and fermented for 6 weeks in a mash. I then added white wine vinegar and let it sit for 3 weeks, blended, strained and now I have the best tasting Tabasco sauce I’ve ever had. 🤠 And those few ghost peppers really amp up the heat so it’ll last a lot longer than store bought Tabasco. Thanks to Chilli Chump for motivating me in my homemade hot sauce journey. I already order my 2020 growing season Chillichump seed kit and am pumped for next year. May even grow indoors and get a head start! 😁
Nice recommendation for the leftover pepper mash: we fill it into ice cube trays and get them frozen. Put 1-2 cubes into your favourite dish whilst cooking (stew, goulash or the like). Amazing! We love it.
Shaun: Spends weeks/months growing, picking, blending and bottling peppers.
Shaun's brother: Shows up just after everything is done..."good timing."
Isn't that always the way! 😊
great video, i have to say that the fermented is the best way to go,,,,will never go back,,,,,
Still watching you all the way from Trinidad and Tobago 🇹🇹 keep the videos coming 👍🏼👍🏼
Getting close to those 100k ! By next spring I am waiting that special video ! Just started the new seeds so been re-watching a lot of the vids ! As always thank you !
wow! Now you have some industrial blender tech there! I am so happy that your sauces have been sold out so quick, because that means that people really care! Keep up the good work, 100k subs goal will be here soon.
Thanks David. Wait till you see some of the other "toys" I have coming up in future videos. I used one of them last weekend...and it was just brilliant, helped the bottling process hugely!
Every time I watch I get a new idea or technique to refine my methods! Great education video and end to this season!
I keep coming across your channel, and it definately has me wanting to make my own. I grew a couple cayenne pepper plants a couple years ago and they came out pretty damn good since I live in Canada. Not exactly pepper growing conditions. But I feel I should do it again and this time I'm going to use your techniques to make me a few bottles. Keep the content coming, I'm getting addicted 👍
page said 5 bottles left, put one in my cart, went to checkout and someone had taken it out of my cart and none left. gotta be quicker next time. amazing to see how much time, work and gadgets went into making the sauce. it looks so good.
Sorry you missed out this time! I need to look at getting a better webhost. I noticed that my site slowed down a lot when my sauce went live for sale!
Thank you for everything you post Chillichump...I learn a lot from your videos :)
Incredible color! It was good to read the comments about being sold out before I tried to order (so my hopes weren’t crushed). Congratulations!
Try a squeezo type strainer for making the sauce. They are quite fast and do an excellent job. You also don't have to clean them for large batches. We would run 20 gallons of cooked tomatoes through ours (added a motor) in less than 30 minutes. Dry pulp comes out one end, juice comes out the chute.
Cayenne peppers are definitely underappreciated in my opinion. They don't have the crazy, exotic flavors you might find in some other peppers, but they just taste like a good red hot pepper with medium heat. They also tend to do really well in my garden in southern Louisiana, where some other varieties can really take a beating from the afternoon heat in the summer. It sounds like you did a good job getting the flavors right on the sauce because I find that hot sauces are used more for the acid of the vinegar than the heat in Cajun cooking
Your videos are amazing my friend! I can’t quit watching them. You’ve given me so many great ideas already. I’m so happy I found your channel. I will definitely share with my pepper loving friends! Cheers!
Love it when you bring someone on , it’s funny as out 😂
Congratulations. Looks like it all sold out the same day you posted the video. I think you are well on your way to building a successful hot sauce company and have chosen a smart way to differentiate yourself with the UA-cam channel.
Looks so delicious! I love watching your videos. They are very helpful and very informative. I am going to buy some of your sauces and enjoy them with my favorite foods. Thank you!
Just tried your blazing buffalo extreme sauce on wings (i cut the heat with some other sauce i had). My wife and I agreed they are the best wings ever! (1 part hot sauce, 1 part butter, and 1 part local honey) also tried some without the honey.
I wish shipping was cheaper to the USA lol
Can't wait for all of my peppers to ripen in my garden
Fantastic video! I love seeing the end results! Next year i will be growing lots of cayenne peppers! I wanted to thank you for all your time and energy passing on all your knowledge! You’ve made me a hot pepper sauce maker! I have 20 finished sauce bottles in the downstairs fridge! Guess what everyone is getting for Christmas! I still have 3 mason jars fermenting with the last of our peppers that didn’t have time to ripen. Don’t know how it will taste. Have you ever made sauce from the end of the season peppers? Also your Wife makes the best labels I’ve ever seen! Very professional and eye catching. Makes my chicken scratch hand written ones look pretty sad. I will be working on ‘real’ labels before Christmas. I’m with your brother! Hot wings for dinner! Thank you again and again. I’ve learned a new skill and I have you to thank, Chillichump!
Spicey floral is a good description of cardamom and cumin. Good palette
I bought this sauce from you in March and I absolutely loved it, it did take a month for it to show up but the wait was worth it!
Thank you! It looks like the postal system is getting back to normal now, I have seen people in the US and Canada receiving my packages in 10 days!
These videos make my mouth water, something fierce!
Have been lucky enough to snag a bottle of BB Ultimate. Really looking forward to tasting it. Cooked up a batch of chilli ketchup this week following your recipe with a few minor tweaks and it is great. Keep up the good work!
Thanks Barry. Will be good to hear what you think!
My mouth waters non stop while watching these videos....
you can get food grade bungs for those flasks quite cheaply. When mixing it absorbs quite a bit of oxygen. With it capped off and stirrer for a month the gas inside was down to bellow 3% oxygen.
Perfect timing! I have some peppers that just finished fermenting.
Congratulations on a well deserved win
Was a fantastic game! Didn't expect the win, but was nice to see the bokke on form!
Promising, I just started my first fermented hot sauce, I think one i'm going to cut with Distilled white vinegar and the second one which i plan to be a little more "fruity" will be an apple cider vinegar. I also looked at your website to see if i could score a bottle of your Ultimate, but sold out. damn. next time!
I really enjoy all of your videos. I don't know if you've tried smoking some of your cyannes and jalapenos and including them in your ferments or not but it's worth a try. I smoked some of mine with pecan and apple wood. The ferment came out nicely. Keep up the good work!
Thanks Michael! I did a couple videos last year where I smoked my peppers before making a sauce. Does add another great dimension
Nice stick blender! Vanilla and Coffee ice cream milkshake, here we come!
...for the whole neighbourhood!
Hi I've just came across you by accident and I'm a chilli lover so I've just subscribed and will have a lot of catching up to do, I must say i find it fascinating to watch and right down my street.
Welcome to my channel Sean! I hope you enjoy my content!
Thank you for the video. Final product looks amazing! 👍
Thanks Linas!
My family always called the immersion blender the "boat motor" lol
THAT is just the most amazing colour!
I was quite curious to see about the sale...sold out, damn.
Next time I'll get my hands on one!
I can't believe they sold out so quickly! Incredible. And sorry you didn't get one this time
@@ChilliChump That's not your fault! Don't sweat it. When you do a commercial version of the weapons grade then I'll need to call in a favour though ;-)
@@ChilliChump Yeah man,
I signed up for the newsletter.
Never had a chance.
@@ChilliChump im from Europe/Austria, is there a way for me to buy a/a few bottles of your hot sauces?
@@theilige yes my sauces are available to all of Europe. I have another sauce coming out this weekend. And a few other scheduled to be ready in the next few weeks!
I see what you mean by the "head space". Very similar to brewing beer. If the head contains carbon dioxide from the brewing process, then almost nothing bad will grow in there apart from the stuff you do want.
Have you ever tried to do the whole fermentation in the flip-top style glasses? In Germany they are quite popular and apparently the are made for fermentation as well, because the pressure build up by the CO2 can pop up the lid just slightly, so the CO2 can escape.
Yeah, I have done that before. It has been a bit hit or miss, and I like consistent results so I don't do it anymore.
Love your channel! You inspired me to do a few fermentations last year and I was really pleased with the results. So are the people in my community. I can't keep up with demand...lol
One thing that I like to use in every sauce is roast capsicum. Have you ever tried it? If you haven't, I would recommend it.
We are in the southern hemisphere here, so your timing is impeccable. it gives me time to plan things out.
Today I planted Sugar Rush Peach, Habanero, Cayene, Chocolate Moruga Scorpion, and Carbonero into their 'big boy' pots.
I have 5 or 6 Pepperdews to plant, but on seeing your video that showed the root-ball size of them, I'm hanging off re-potting them until I can get some bigger pots.
Thank you so much, you have, and continue to inspire me.
What is a comparable chili to the ring of fire pepper if I am unable to find them in the U.S.?
Ring of fire is like a hotter cayenne. So use cayenne peppers and add a few hotter ones
Looks amazing. Liking the music too
great video is always. One thing I also forgot was to put human in my sauce I love cumin and I put it in salsa all the time but never sauce for some reason. Thanks for the tip
Id be interested in a video about drying the strained pepper mash. Love to see how you would do that...
I will do that in the future. But essentially you are going to need the dehydrator...and you will need to cut some wax paper, or baking parchment into the shape of your dehydrator so you can put the mash on it
Chillichump I heard you can do it in the oven as well, I am very interested in that. I don’t have a dehydrator and they are not easy to come by in the Netherlands.
@@mxjsptlk you can do it in the oven, at the lowest heat your oven is capable of
Can you explain the vinegar bit? I'm looking at making buffalo sauce later on in the season. so for example, if I had like 350ml of the blended mash, I want to add about 650/700ml of vinegar to it?
does anyone else actually start to sweat like youve been eating hot sauce when watching these videos or is it just me?
I just picked all my scorpions got about 30 for a small batch, didn't do good this year. Should have lots of flowers that wont' make it before frost but I have none. I checked each pepper and some that look pretty good, when opened, had black seeds (dark brown). I kept 5 out of the process but a few were not the bright light color I would have liked. (Coughed and sneezed a lot even though I processed beside my downdraft fan on my stove.) So could I have used the ones with the black seeds?
If the rest of the pepper looks ok, then it should be fine. The black seeds shouldn't be an issue
Just got my order JAN21. Fantastic sauce! Love it!
Brilliant! I'm glad you like it my friend. And thank you for your purchase! 🔥
@@ChilliChump Keep up the great work! Looking forward to buying again!
Youd just use a cake rack for a weight if u were gonna or a perforated pizza tray for size options
Goodies from the Ferminator. This BB sauce looks great. Love the process.
Awesome sauces. Can you ship them worldwide? After all, Aussie, and need some for my wings too.
So clean and neat, good setup. Thanks for showing some gadgets to make the job easier.
I would love to ship to Aus, but I your border control/customs are seriously strict. Not sure the sauce would get through, and if it did, I think it would incur done large duties charges for you. Happy to try though
fantastic recipe! i have to know, did the sauce cook while in the flask?
On my first hotsauce the flavor turned out great. I used jalapeno,habanero and pineapple. I had alot more yeast though and it settled all the way down into the jar. Any idea why?
Yeast? Shouldn't be any yeast. Lactofermentation is a bacterial fermentation (using lactobacillus). I'm guessing you mean that? If so, it isn't a problem, just means you had a very active fermentation!
I feel like an idiot because I've had and used a food mill for making tomato sauces but never thought to use it when finishing pepper sauce! Thanks.
OOO, you have a magnetic stirrer, you are cool chemist.
I think I just snagged the last bottle!! Must be my lucky day!
I have never filled out a webform so quicky in my life
Thank you Charles!
Can i use coconut vinegar
instead of cider vinegar ?
Love the new Stick Blender! Does it work mixing up wallboard mud too lol? Spare outboard motor for trolling? Another of your very enjoyable videos to follow. Talk about a stick blender tho lol!! -Bob...
When I showed my brother a picture of the stick blender on whatsapp, he replied asking if it was an outboard motor!
😂
Your brother’s great! You should have him on more often if he’s willing.
He's always willing. But he lives about 3 hours from me. And with the current lockdown....no visits allowed. Both him, and my brother in law will be coming over to do my 100k special soon. (have a look for my 10k special...you will see my bro in law)
Hi
I can't find anything about sustainability and how to storage the fermented chilies versus cooked chilies.
Have you made a video like this?
I want to thank you for a fantastic site. it's always so inspiring to visit your channel.
Greetings
Nina from Sweden.
Hi Nina. Could you explain more what you mean about sustainability? Do you mean shelf-life? Or ecological sustainability?
Dang I just mist out. I’m looking forward to getting a next big Bach. Good job 👍
Really cool. Love it
When bottling you’re using a funnel that’s mounted, wouldn’t it be easier to use a jar with a tap similar to a tea jar? Then you could just dump the finished product into that and you’d have a tap you turn off or on as you fill. Although there’s probably better ways than even that. Just curious because it seems like a lot of work.
I have an even better method now. I have been trying a few different ways to be efficient with the process!
What are the bottles that you use? I have been trying to find bottles with similar "dropper" caps beneath the actual cap but really hard to find
I thought you were going to get out one of the 5 foot long commercial immersion blenders, I was dissapointed and chuckled at the same time.
Did you choose a winning name from the Lemi Peri (Lemmon and Peri) hybrid?
Not yet! But I have harvested the seeds from those peppers. When I get them germinating I will be making a decision on the name. I haven't forgotten!
Chillichump awesome
So what's better? Is fermenting a mash better? Or is fermenting cut up chili pieces better?
Hi Danny, I discuss this in another video: ua-cam.com/video/1IyrvH-Gexk/v-deo.html
Thanks for the sauce, Boss!
Hoping you try to make those fruit-infused sauces again some day.
I will be doing that again. I have some ideas for some fruit sauces. But I have been concentrating this year on keeping things relatively simple, bring out the lovely flavours of the chillies.
How did you go about drying the pepper mash? What flavour profile does it have? I imagine overwhelmingly vinegary?
Not too vinegary at all actually. I dried it in my dehydrator...
A tip for making your bottling much easier would be to use a beer bottler like this one
NOFDA 304 Stainless Steel homebrew Wine Beer Bottling 13.7" length Spring Loaded Beer Bottle Filler Home Brewing for wine making
I already use that for bottling my homebrew. And I have tried it with sauce. It doesn't work, the sauce is too thick unfortunately
@@ChilliChump Ok, yes I thought that could be a problem. Lekker dag
Bud that is NOT a stick blender! That is more like an outboard boat motor! Thanks again for the great videos. Cheers!
That's a small one compared to industrial kitchen immersion blenders.
Thabks for sharing.
Any other recipe I come across for wing sauce uses a source of fat such as butter or rapeseed oil. Is their a reason for this?
You want to mix in some butter just before you add to your wings. That's what makes it proper buffalo sauce. Adding butter to the sauce before bottling is not safe unless you take quite a few extra precautions
Thanks again for the amazing video! I'm wondering what funnel are you using? Big Thanks, Hilko
Hi there, I think you are talking about this funnel: geni.us/bottlingfunnel
@@ChilliChump Thanks for your reply, i'm talking about the stainless steel funnel you use to fill the flask.
Here you go: geni.us/steelfunnel
@@ChilliChump Huge thanks!
Another great video.. I have a bit of a question... how are sauces that do not contain xanthan gum remaining emulsified? When i have tried they always seperate after a number of days but tobasco does not.. more blending? more vinegar? interested what others know.. thanks again for the great content.
Hi Tim. Have you had a look at my videos on making a Tabasco style sauce and also my buffalo sauce? I use a method there to emulate what the Tabasco company do:
ua-cam.com/video/dRkXaa8ttM8/v-deo.html
ua-cam.com/video/AlmJUHLzNw0/v-deo.html
ua-cam.com/video/G_woRAK_aPg/v-deo.html
ua-cam.com/video/eDbqt_xynDY/v-deo.html
@@ChilliChump Thank you kindly and congrats on your amazing new property!
Is flask necessary. Will stir plate work in a fairly flat bottom jar
Yes, you can use a flat bottomed jar....just try use one with a very thin bottom, else you may have issues with the stir bar.
Love your channel!
Thank you Matthew!
Possibly a stupid question but, how do you dry leftover mash?
Dehydrator? Oven?
I have a dehydrator, but its plates have quite large holes for the mash.
Have a look at this video of mine, I show you how I do it ua-cam.com/video/XYyO57nFryY/v-deo.html
@@ChilliChump Thanks a lot, I missed that one!
Managed to get an Ultimate Edition, looking forward to it!
What about doing a long fermentation on the green habanero ?
Fermenting unripe peppers can be risky... There just isn't enough sugars in them to Fermentation quick enough. You need to get the pH down as quick as you can to avoid issues
Do you have any problems cleaning up? I switched quickly to cold water to rinse my food processor off after a small batch of Scorpions and a little bigger batch of store bought habs.
Even with the cold water I started to sneeze my head off and some good coughing. My lips are slightly burning and I didn't eat anything hot. Is this normal? (both batches with Reynolds vacuum bags, non-freezer use not recommend with these but its what I got)
The fumes can be potent. Especially when you rinse things in the sink....especially if you use hot water.
I would love to drizzle some of that Buffalo ultimate over a mud crab omelette. I am really beginning to appreciate the flavour profiles of chilli
hey there,whats your main reason behind fermentation,is it about creating flavour or longer shelf life or both ,do you think fermentation increases heat level or decreases heat level or the scoville rating or what might your other reasons be,ive only made chili sauces without trying fermentation
Fermentation improves the flavour massively. And is great for shelf life. Most popular sauces you have bought are likely fermented...sriracha, Frank's, Tabasco, crystal etc
@@ChilliChump and when your leaving them for weeks to months to ferment,are they refridgerated and need to be cold or is room temp ok
No...they need to be fermented at specific temperatures. The fridge I use is one I modified to maintain fermenting temperatures. You can do it at room temperature if you like, but I like consistency in the sauces I make and sell.
Here's a link to how I built the Ferninator (fermenting fridge) ua-cam.com/video/nMMbdDRJaUY/v-deo.html
@@ChilliChump cheers,now i just need to get my hands on some of your sauces,i need to try them all, but especially the garllic fire,love all your videos
where do you get those bottles?
and those reducers? i cant find them anywhere for a decent price..
agreed on the weights, absolutely no need...... I feel the fermentation is better and all you have to do is...... just have to give it a shake once a week I actually get less yeast ...Bonus no skimming
Bet those left overs from the mash are going to be amazing as a dried spice.
I tried a bit...sooo good! I'm going to be making a spice mix with it and make it available on my site!
When at around 10 minutes you mentioned that the sauce was 39% mash and 61% vinegar - did you mean by weight or by volume?
By weight
Will you ever do a video on making your dry rubs using your mash?
Yes. That is coming!
I have a commercial Burr Mixer but I never saw one with a removeable stick. Are there different heads???
There are different heads available for it
@@ChilliChump That's fantastic!!!
What kind of peppers in this?
Is there a link for first video ?
Looks so amazing
`In a previous video you added xanthan gum to help "bind" the sauce do you still use this and if so how much would you recomend using. Cheers Digging the recepies..
I use it occasionally. Really depends on the sauce. I would recommend using tiny amounts at a time...and increase the amount slowly until you get the texture you are looking for.
How many years i can save this sauce in my wherehouse out of fridge?
That depends on many things...but if you have done it correctly, and tested it to make sure it is safe, then it will last at least a year.
Bought both of the right away. Cant wait mate!
Let me know what you think when you try them!! And thank you!
You can use that Food mill to make the smooth mashed potatoes you ever had in your life as well.
I'd love to buy a bottle of that sauce but it seems someone else bought them all .. I am looking at your brother here! As allways, thanks for the great content and best of luck with the (new) sauce buisness :)