Extremely fun and useful video. We can see your passion, your savoir-faire, and your will to explain tips and suggestions to homemade hot sauce fans. I am a small producer here on Lago Maggiore with mediterranean/subtropical climate, ideal for chili soil growing. I make products mixing Cabe Keriting, Thai Dragon, Babura, and Cayenne. All my fermented products contains a part of ChilliChump. In the past years your channel has been to me very useful, and has made my skills grow. Before that, I was making other products, according to anatolian, balkan, mediterranean traditions. Thanks to you, I am making now super fermented sauces. Now to all beginners who read this, I recommend you to trust ChilliChump videos.
What a gorgeous sauce, Shaun! I'm seriously considering buying a bottle, although it's far above my pay grade. 😂 I did feel for you and could feel my own face burn in empathy. 😢
Hope you enjoyed the video! Below are some links I mentioned! 🔥 ChilliChump hot sauces and spices! chillichump.com/shop 📖Recipe eBook: chillichump.com/product/stay-spicy-recipe-ebook/ 💡Looking for consultancy for your hot sauce business? chillichump.com/contact/ 🔴Xanthan gum usage ua-cam.com/video/hLR0bxEIOBs/v-deo.html 🔴Is my fermentation safe ua-cam.com/video/SIPAqoxF710/v-deo.html 🔴Clean, Sterilise, Sanitise ua-cam.com/video/R7SSisK-uUk/v-deo.html 🔴Mash vs brine ua-cam.com/video/1IyrvH-Gexk/v-deo.html
I've been making sauce for a few years now. Tragically, I somehow introduced mold into my mash and had to scrap the whole thing. Since I usually backslop to ensure good fermentation, I went with a pilot fermentation, using your vacuum seal method, combined it with smoked red jalapenos, and was scrupulous to the point of paranoia with hygiene when getting it all made. By this time last year, I had the mold sprout. Thankfully, this year's back seems mold free.
Made a mango habanero sauce last month its super nice and then really kicks you in the neck for an intense afterburn. 30 red habaneros fresh , 10 ghost peppers fresh, 20 Fresno's( charred and skinned) , 2 white onions (charred), 2 mangos, some extra sugar, 8 cloves of garlic, 2 slightly overripe large tomato's( skinned and de seeded), plenty of salt and then just plain regular distilled white vinegar. Also made a reaper sauce with Indian inspired flavors but we won't talk about that, my entire household was in pain before we even tried the finished product and had to keep the animals outside because the air inside the house was so spicy you couldnt take a full breath. A teaspoon can replace my morning esspresso. 😂 can't wait to get my hands on pepper X to make pure pain In a bottle for thanksgiving.
I've had my super hots fermenting since March 23 ... using a vac bag ferment .... Today is the day to make some new sauce. Thanks for the flavour inspiration.
I bought your ebook and printed it. Nice. I like it. I just ordered some seeds from you. Will probably like those too. Thanks for the videos and sharing of experience.
I have made a version of your buffalo sauce using super hots, LOVE IT !! Also versions of it as a texmex using Spanish seasonings.. so glad I got addicted after watching your buffalo sauce.. going to try a Japanese shishito type hot sauce. !! Can't wait..thank you for all your time and knowledge..
Hey Chillichump, great vid, but there's a step I don't understand, you toast the spices but we don't see it added and if you used a spice grinder to make the ingredients into a powder, otherwise you'd have those chunks in the sauce & you don't strain it again - can you help us out?
I really appreciate the acknowledgement that people can be (and are) allergic to onions and other alliums. I think there's not enough recognition out there of the lesser known allergies. Amusingly, I was just thinking about the various allergies I encounter in my work life (not in food service anymore). One of my former coworkers is allergic to capsaicin! The owner of the company I work for is allergic to eggs (not something that comes up in hot sauces), but his wife is allergic to black pepper. It's impossible to please everyone; but I do appreciate the effort wherever practical!
Hey thanks you got me inspired some years ago for sure! What is a natural way to make vinegar (clear or red) for these sauces and also how well does lemon juice/acid keep and is it an option for replacing vinegar? Thanks!
I guess after going through Army training and then Military Police training, the vapor when cooking doesn't really affect me. My favorite sauce of the year was a Sugar Rush stripey and fatalii sauce. I grew it all. Garlic and shallots too. Felt great!
If you want to bring a sledgehammer to crack a nut, you should be able to install a tap on a plastic bucket and then bubble co2 through that. Might need to thin out the mash with some additional 2.5% brine to get the co2 to be able to bubble through. Ofc the bucket needs to be closed with the airlock filled up as well. This should get rid of all of the oxygen that can cause bad growth. To reiterate through, this is a nuclear approach with a decent initial equipment cost, and it also creates more parts that need sanitizing. Treat if like a tought experiment or a solution for when you absolutely can't afford a sauce to fail
I have been making hot sauce for quite some years now. But I'm really interested in where you get your bottles from and tips on where to not get them from here in Europe. I often order them from Germany but it's difficult to find the perfect size. (+- 150ml) in a cool bottle. Please let me know! Thanks!
In theory, you could start with 1% white vinegar by volume. With a pH of 2.5, 1% dilution would bring the ph to 4.5 (below 4.6) assuming the other 99% is pH 7, and even lower if the other stuff is acidic (which most peppers are). That way, you can essentially guarantee no botulism without too significantly affecting flavour and fermentation
@@ChilliChump very strange considering one can lactoferment tomatoes which can easily be below 4.5, as well as other fruits and veggies that are even more acidic. As long as you don't lower the pH too far, there should be absolutely no reason for a very small amount of vinegar to inhibit lactobacillus growth. Of course, if you put something like 10% vinegar by volume it could inhibit it significantly by reducing the pH to around 3.5, but that's a pretty big difference
@@Julia________ you can of course ferment when the pH gets dropped like that. But adding vinegar at the beginning of a fermentation to bring the pH down into safe range limits the amount of fermentation that will occur because you are starting at a lower set point. So the lactobacillus will be using less of the sugars up and fermenting less by the time it drops to a point that the lactobacillus becomes dormant. I have tested this and the flavour difference is vast.
Thank you for the video! I always kill fermentation with heat, just to be on a safe side. I just remember that previously you never heated your sauces unless you added fresh fruites. I'm wondering what has changed?
I still don't heat pasteurise most of my sauces. I did with this one for a couple reasons...one of them being that the asafoetida actually mellows out with a little cooking. And this video was meant as a step by step guide for folks, so just showing what to do as a foolproof way to kill the ferment!
Great video. Im a cook and a wine aficionado, I do make some amount of sauce bottelings 300x 12,5cl a year for gifts and selling at local market, all fermented. My 2 questions: I do not cook my end product at all, I blend it to the consistency I want with some added ingredients, then bottle it, and then I pasteurize it in the bottle (sous vide waterbath 73c). I feel/taste that some of the freshness gets lost if I cook it. What is your experience/felings with this? And I do remove 90% of seeds in my ferments I find that they give a harsh bitternes to the sauce when blended in the end, what are your thoughts about that? Best regards Per in Norway
I don't like to cook my sauces especially when they are fermented. It's why I keep the temperature relatively low. Also I don't heat pasteurise some recipes because of the flavour change. Regarding seeds, some species of chillies have more bitter seeds than others, so I do remove them as well. It isn't much of a problem with these hotter varieties.
What is the blender you use? My blender just cannot process the mash correctly and I lose a lot of the pepper due to it still being seedy and the skins not fully blending.
Great video, it would be interesting to know how many Scoville you created with this sauce. Is there a non scientific, hoeme-kitchen method to find that out?
You can do the original Scoville test. Which is just testing the sauce filled in Easter. Increasing dilution until you no longer perfect l perceive the heat. The dilution rate is the Scoville heat unit. (i.e 5000ml water to 1ml of sauce means 5000 Scoville)
So I’m making hot sauce and I’m starting a business for that. However, my sauce has been exploding from the bottle. Do you know how I can resolve this issue?
I offer consultancy services for people like yourself if you are interested. Have helped out many sauce businesses. Get in touch if you are interested: chillichump.com/contact To solve your immediate issue, quick fix would be to heat pasteurise your sauce before bottling. However there are things you can do to avoid having to do that, depending on your recipe (I prefer not to heat pasteurise mostly because it can change the flavour of the sauce)
Always love watching these sauce videos. Funny, I was actually considering using green cardamon with one of the ferments I have going right now, so its nice to see someone else using it. Have you used clove or cinnamon in any sauces? For emulsifiers, first I tried soy lecithin, but I added too much to a couple sauces and the vinegar actually started separating to the bottom of the bottle and the mash floated. Interesting to see. But I've read that soy lecithin typically has a nasty production process that introduces a bunch of contaminants, so I've moved on to organic sunflower lecithin.
Dude u just said asafoetida and cardamom wrong. U even spell checked and posted it on screen! CardamoM? And you even said u like cardamom. Maybe a little more effort? U have a fairly decent sauce
Fermenting also improves the flavours. While I agree, most of my sauces aren't heat pasteurised. Some need it, and I am showing people how to avoid bottle bombs.
That must be one of the most complete hot sauce making tutorials on here, and entertaining to boot! Bringing out an 'Old Painless' lookin' immersion blender puts a grin on my face.
The best sauce I've made this year is a BBQ sauce based on Habaneros, Cola, Tschernij Prince tomatoes and strawberries. Extremely spicy, plus the sweetness of strawberries and tomatoes, just amazing. Of course there are a few special ingredients included, such as pre-roasted onions and vanilla.
Additional note: Here is the name of the KimChi pot that I use. E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid
First off, I absolutely love your channel. These hot sauce videos are what got me addicted in the first place. Keep up the great work. Over the past few years I've perfected a mango habanero bbq that my coworkers can't get enough of. Every time I bring it in, it's sold out in minutes. My g/f can't stand hot sauces and even she begs me to make it. Can't wait for my habanero plants to get going this year to make more.
@@mitjadreu8428 Look up the channel Chilli pepper madness. There is a video on there that I took my inspiration from. Mine is a bit different, a few things changed to my taste. But that sauce as is is great. Give it a try.
Chillichump I want to ask why to use such a large container over using vacuum bag fermentation. I know that you’re not keen on single use plastics but could the newer reusable food saver bags be used since they can be washed? For a smaller batch like most of us would yup recommend one option over another?
So I could show people how to do this when you don't have an option.....I have about 12 different sizes of fermenting buckets I use, so could have used a smaller one for this...but I used a bigger one for this to show the salt trick. It came up a couple times during my consultancies, so just showing people how it works.
@@ChilliChump so do you have a preference of fermentation methods that’s most successful especially if I have a smaller number of peppers and need to limit my risks of failure? Also idk if you saw the ask about reusable food saver bags with the attachment seal attached to it.
@SullyStuff vacuum seal ferments are pretty foolproof. But honestly, if you do it properly like I show in this video, these are foolproof too. Container fermentations like this, I feel more confident for a long term fermentation. I still use vacuum seal ferments for my smaller experimental batches.
I love growing my own peppers & making my own sauces. This year I made a red table sauce with ghost, Serrano, jalapeño, habanero, & scorpion. It's a ghost pepper sauce, with the rest added for flavor & an extra kick of temporary heat. The secret ingredients I used in this one were coriander & thyme, but just a whisper of them on the finish. I love it, it's a quick favorite out of all the ones I've made so far. Cheers!
I know some people prefer to stay with one type of pepper, but my favorite sauce every year is a fermentation of mostly habaneros and some super hots to bump the heat while maintaining the hab flavor. I've got a few apocalypse scorpion and 7 pot lava in there this year.
I've just made a naga sauce with fenugreek, garlic and tomatoes and I'm really happy with how it turned out. the fenugreek works very well with the umami and sourness. what's your opinion on when to add spices? I always ferment them with the peppers. is there a reason why you add yours after fermentation?
Hi Shaun, I've been enjoying the naga monster for two-ish weeks now. I was unsure about the Cardamom, as I am not a fan, but it pairs/blends really well with the naga flavor. I am coming up to over a quarter bottle used and is the hot sauce of choice. I am from a pan Asian background and it goes really well with curries too. Would you consider making a naga pickle, have you tried the famous Mr Naga? Thanks
I'm glad you have enjoyed the Naga Monster sauce! Thank you for your purchase! Mr Naga makes some good stuff. I have a couple chilli pickle recipes, including a great Naga one. Will have to make a video one day to show it
Just curious. Why pasteurize it? That stops the probiotic benefit of having live cultures in a sauce. Same benefits offered by sauer kraut, kimchi, kefir etc. I've noticed locally our yogurts are pasteurized as well. Doctors used to recomend 250 gram of yogurt an hour after you drank antibiotics. These days that will do nothing.
I like how you mentioned the importance of taking notes. I made a sauce a few years ago and thought I wrote down the recipe and i did not. I remember the peppers i used, just not the amount.
I've made that mistake a couple times early on. Sauces can evolve their flavour over time. And if you didn't make notes, but got a sauce a few years later that suddenly tastes amazing....frustrating when you don't have notes! Apparently that's how worcestershire sauce was made....tasted a bit crap intially, but sat on a shelf for years and suddenly tasted amazing!
@ChilliChump I make sure to make notes now. I don't want anymore "lost recipes" lol. The worst thing about that sauce is that it was the one everyone liked the most.
I absolutely love the Dorset Naga, it's so unique. I bought a couple of kilos from Joy last harvest and experimented with some jam, dipping sauces and a fruity hot sauce. It has been going on everything! It's just a simple pepper mash with added bell peppers, garlic, some herbs and spices, pineapple and a dash of good quality cider apple vinegar, but I'm definitely going to experiment with your suggested fermentation process next time. I also have some seeds, so I'm going to have a go at potting some up, but without a greenhouse my chilli plant growing exploits have been somewhat unsuccessful so far!
That looks killer!. My first attempt at ferment is ready to use. Pretty small batch, I'm thinking of adding apples to it and maybe carrots. Next year I'll add the carrots to the ferment possibly. I'm very much looking forward to experimenting next year instead of dehydrating everything.
My favorite sauces I’ve made this year was a jalapeño, poblano, garlic and pear ferment where I added more pears after the ferment, along with Mexican oregano and cumin and a touch of apple cider vinegar to finish it. Goes great with breakfast potatoes. I also made a cayenne and Thai bird Louisiana style sauce that was a big hit. I’ve got a ghost pepper, garlic and peach ferment going right now and a few other cayenne ferments with one being half smoked cayennes and half fresh.
Shaun, I have absolutely loved watching your videos! I just got into fermenting this year and thanks to your videos, I have discovered my love of making hotsauce, so much in fact, I have decided to make a career change into the food industry. Anyways, so far my favorite hotsauce recipe that I made this year is a mild but flavorful fermented hot radish & cayenne pepper based sauce.
Yes absolutely....shelf life will be good without heat pasteurising. There is just a chance of the sauce continuing to ferment if you don''t, causing pressure in the bottle.
Enjoyed the video! Went to check your shop and it’s sold out 😅, gotta be quick. I’ve been making a simple ghost pepper (brine fermented) sauce with fresh garlic, ginger and some spices. People are enjoying it 👻
good stuff! finally another sauce making video! My favorite/signature fermented hotsauce is with Habaneros and a 3% brine ferment. Finishing this of with fresh mango , kardemom, fennel and occasionally a good sip of worcestershire sauce! Just now trying again a mesh fermentation again. was not very succesfull last year. Just now had to clean up a little explosion because the jar was to full and it's a very active fermentation. Still looks and smells great so good going so far. Cheers!
Nice one bru👍 I have used asafoetida (hing) in a habenero sauce I've did. I always use it in the Indian dhal recipe. Just be sure to seal it properly! My wife was fuming because I left it not totally sealed with the pasta!🙈
Nice to see this today! Going to be bottling my first 5 ferments of the year this weekend (likely tonight). Particularly looking forward to some interesting ones, a Pepperdew and Local honey, Dill Pickle with Jalapeño and my own fermented pickles and a gnarly smelling Naga Viper and heirloom tomato also from my garden! Great little inspiration watching your work here! Let’s start weekend right with the 2nd best part of growing - production 🌶️😋🥵
Cayenne pepper garlic and onion with some cider vinegar - that's one I've made last year and have only just bottled, should be a nice one, nothing too hot this time.
Best one of 2023 for me was a sauce I made with purple death peppers, the usually additions of carrot, garlic and onion, and then I added figs and dates
And from my experience, the souce will taste even better after some time while the cardamon, kumin and that thing i cant spell or pronounce come together and bled nicely with the souce!
Thank you Shaun for another awesome video and all of the knowledge you share us. I make a version of your Pain in the Bhut sauce. My co-workers enjoy it in our weekly chicken tortilla soup adventures.
I love the flavour profile that you are creating in this recipe. The new spice that you are using is one that I am very familiar with in Indian food. I love the flavour of it the smell of it and it’s an awesome addition, as well as the cardamom I wish I’ve been using ever since I started making sauces underneath your direction keep it spicy. I’ve been following since 10,000 followers and I believe I was informing you of the sauce that I made that I thought was bitter with poblano peppers. And with your advice, I added brown sugar .5% more salt and have a cup of brown sugar and was able to redirect the flavour of a 1 gallon cook. Thanks again keep it spicy.
Hey Marc. It introduces some interesting flavours for sure! Is a lot of fun discovering new tastes and figuring out what works with a sauce. I'm glad you were able to recover the flavour of your sauce! And thank you for supporting since 10k....feels like an age ago!
I’m having issues keeping all my habaneros under brine even with ceramic weights due to it being a crock weight so not all one piece , can I use a silicone mat to help hold all chilies under mat along with weight ? Or would it have negative effect on ferment?
I use asafoetida (i put the accent on the -foe-, but I have no idea really) in Indian cooking and with regular vegetables. Never though to use it in sauce.
Great video! I’ve made five batches of hot sauce this year (my first year making hot sauce) with the habanero peppers and jalapeños I’ve been growing. My two favorites were a fermented mango habanero hot sauce and a pineapple habanero hot sauce with garlic and onion, cumin, turmeric, and a little bit of sugar. I had a blueberry habanero ferment going but some mold started growing and I lost the ferment.
I find that some spices can leave a bitterness when fermented with the other ingredients. The ingredients I used in this one however wouldn't actually be too much of a problem to ferment along with it. But, especially when doing my larger batch ferments, having plain pepper mash gives me options at the end...meaning I can do some experiments, or make a second sauce type etc. And thank you mate! By the way, hows your schedule for my next livestream? Want to come on for a chat?
Hello there, would you please post the link to purchase the device you had used in other videos to proces the chili sauce?. I guess it has a magnet that makes the metal balls vibrate.
Hi Vicki! I will be doing some more sauce videos with milder sauces in the future. In the meantime, consider getting my recipe book. It has a bunch of sauces! Https://chillichump.com/shop
I did my first mash recently. Not seeing much activity. Nothing looks bad smells good. After 7 days I checked ph it's about 4.7. Should I quit on it?or leave it alone for a few more days, weeks?
I wouldn't be opening it up or disturbing it, especially in the first 3 weeks. Give it more time...the first 7 days is primarily spent populating the lactobacillus. Have a look at these videos, should give you a little more info. Minimum ferment time ua-cam.com/video/VZt7PY8ESg4/v-deo.html Maximum ferment time ua-cam.com/video/6wdkVQJbNwQ/v-deo.html
Love your channel. I started fermenting peppers a couple of years ago. However, I've been making Kimchi for many years. Recently I've used my Kimchi pots (bought on Amazon) for my pepper mash fermentation. The work fantastic. Have you ever used or thought about using one ? I use the ones that have the internal lid that seals the contents and has a small plug used to burp out the gas. Just a thought.
Thank you! I use a few different fermentation methods. The sauertkraut crock is a favourite. I also have a glass onggi which is pretty cool. But the light oxidation affects the colours of the sauce too much.
I just made one batch, using those waterlocks. I filled it so that it was up to the middle in both compartments, but after one hour its almost empty in the left one and almost full in the right. I also moved it from the fridge to the livingroom, where its around 20c, i guess thats better than 4-6c ?
It needs to ferment at around 20'C. It won't really ferment properly in the fridge at that low temperature. And the water in the airlock will move, that's to be expected!
For my commercial sauces, I will sometimes heat pasteurise depending on the final pH and whether I add other ingredients. Like I mention in the video "better safe than sorry"! As long as you keep the temperature in the range I mentioned it won't really make a change to the taste.
That would be a problem if I was allergic! Fortunately the redness is just from the extreme spice in the air that I had been dealing with for a few hours
I have an industrial extractor fan. But I don't use it when making the videos else that's all you would hear. It does a great job of clearing fumes! A fume hood could be an interesting solution too
I am glad you did a mash. You have been my teacher for the last 4 years. I've built 2 ferminators. We need more mash ideas! Great job. Great channel.
watched for 4 years made 2 batches so far thanks for getting us through
1lt habaneros 600ml of apricot nectar 800 vinegar
Extremely fun and useful video. We can see your passion, your savoir-faire, and your will to explain tips and suggestions to homemade hot sauce fans. I am a small producer here on Lago Maggiore with mediterranean/subtropical climate, ideal for chili soil growing. I make products mixing Cabe Keriting, Thai Dragon, Babura, and Cayenne. All my fermented products contains a part of ChilliChump. In the past years your channel has been to me very useful, and has made my skills grow. Before that, I was making other products, according to anatolian, balkan, mediterranean traditions. Thanks to you, I am making now super fermented sauces. Now to all beginners who read this, I recommend you to trust ChilliChump videos.
🙏 thank you for the kind words my friend
What a gorgeous sauce, Shaun! I'm seriously considering buying a bottle, although it's far above my pay grade. 😂 I did feel for you and could feel my own face burn in empathy. 😢
Hope you enjoyed the video! Below are some links I mentioned!
🔥 ChilliChump hot sauces and spices! chillichump.com/shop
📖Recipe eBook:
chillichump.com/product/stay-spicy-recipe-ebook/
💡Looking for consultancy for your hot sauce business? chillichump.com/contact/
🔴Xanthan gum usage
ua-cam.com/video/hLR0bxEIOBs/v-deo.html
🔴Is my fermentation safe
ua-cam.com/video/SIPAqoxF710/v-deo.html
🔴Clean, Sterilise, Sanitise
ua-cam.com/video/R7SSisK-uUk/v-deo.html
🔴Mash vs brine
ua-cam.com/video/1IyrvH-Gexk/v-deo.html
I've been making sauce for a few years now. Tragically, I somehow introduced mold into my mash and had to scrap the whole thing. Since I usually backslop to ensure good fermentation, I went with a pilot fermentation, using your vacuum seal method, combined it with smoked red jalapenos, and was scrupulous to the point of paranoia with hygiene when getting it all made. By this time last year, I had the mold sprout. Thankfully, this year's back seems mold free.
Thats genuine hot sauce if it makes you cry. Thanks for a super good video.
Looks amazing! Thanks for the inspo and keep up the good work! Cheers!
Made a mango habanero sauce last month its super nice and then really kicks you in the neck for an intense afterburn. 30 red habaneros fresh , 10 ghost peppers fresh, 20 Fresno's( charred and skinned) , 2 white onions (charred), 2 mangos, some extra sugar, 8 cloves of garlic, 2 slightly overripe large tomato's( skinned and de seeded), plenty of salt and then just plain regular distilled white vinegar. Also made a reaper sauce with Indian inspired flavors but we won't talk about that, my entire household was in pain before we even tried the finished product and had to keep the animals outside because the air inside the house was so spicy you couldnt take a full breath. A teaspoon can replace my morning esspresso. 😂 can't wait to get my hands on pepper X to make pure pain In a bottle for thanksgiving.
Thanks I really like the video..
I've had my super hots fermenting since March 23 ... using a vac bag ferment .... Today is the day to make some new sauce. Thanks for the flavour inspiration.
Do you find long term vac pack ferments can sometimes darken, discolour?
It can happen if you expose it to light. Keep it in the dark
@@ChilliChump That makes sense. I thought it might be the plastic being somewhat porous.
Made three versions, light, medium and Holy moley. Love the cardamon addition. I keep my ferments in a dark cupboard.
@@ChilliChump
Excellent video,! I have a ton of hot and super hots waiting for me to process.
I bought your ebook and printed it. Nice. I like it. I just ordered some seeds from you. Will probably like those too. Thanks for the videos and sharing of experience.
Thanks for the support Malcolm!
I have made a version of your buffalo sauce using super hots, LOVE IT !! Also versions of it as a texmex using Spanish seasonings.. so glad I got addicted after watching your buffalo sauce.. going to try a Japanese shishito type hot sauce. !! Can't wait..thank you for all your time and knowledge..
Hey Chillichump, great vid, but there's a step I don't understand, you toast the spices but we don't see it added and if you used a spice grinder to make the ingredients into a powder, otherwise you'd have those chunks in the sauce & you don't strain it again - can you help us out?
I really appreciate the acknowledgement that people can be (and are) allergic to onions and other alliums. I think there's not enough recognition out there of the lesser known allergies. Amusingly, I was just thinking about the various allergies I encounter in my work life (not in food service anymore). One of my former coworkers is allergic to capsaicin! The owner of the company I work for is allergic to eggs (not something that comes up in hot sauces), but his wife is allergic to black pepper. It's impossible to please everyone; but I do appreciate the effort wherever practical!
I figured out im allergic to mangos. just the sap though, makes my skin break out for over a week. I love the fruit so its worth it?.
I managed to grow 1 Dorset Naga (still might get a few more) but it was worth it, has a tiny slice raw and it was a spicy one
Fantastic video. Hah, you looked like you had a full sunburn by the end 😂
It felt like it too!
Hey very nice logo on name Caliman. May i know how is it done that flame in the username?
People that sign up to be members of my channel get the flame ua-cam.com/users/chillichumpjoin
Question have you tried to do a buffalo chicken dip? I kinda wanted to try that with one of my sauces.
Love your videos, you inspired me to make my own hot sauce and its delicious
Hey thanks you got me inspired some years ago for sure!
What is a natural way to make vinegar (clear or red) for these sauces and also how well does lemon juice/acid keep and is it an option for replacing vinegar? Thanks!
I don't make my own vinegar, so can't really help you with that. Lemon juice is ok...but I would recommend heat processing your sauce if you use it
What is that mush thing you are using to rinse?
I guess after going through Army training and then Military Police training, the vapor when cooking doesn't really affect me.
My favorite sauce of the year was a Sugar Rush stripey and fatalii sauce. I grew it all. Garlic and shallots too. Felt great!
If you want to bring a sledgehammer to crack a nut, you should be able to install a tap on a plastic bucket and then bubble co2 through that. Might need to thin out the mash with some additional 2.5% brine to get the co2 to be able to bubble through. Ofc the bucket needs to be closed with the airlock filled up as well. This should get rid of all of the oxygen that can cause bad growth. To reiterate through, this is a nuclear approach with a decent initial equipment cost, and it also creates more parts that need sanitizing. Treat if like a tought experiment or a solution for when you absolutely can't afford a sauce to fail
I have been making hot sauce for quite some years now.
But I'm really interested in where you get your bottles from and tips on where to not get them from here in Europe.
I often order them from Germany but it's difficult to find the perfect size. (+- 150ml) in a cool bottle.
Please let me know!
Thanks!
In theory, you could start with 1% white vinegar by volume. With a pH of 2.5, 1% dilution would bring the ph to 4.5 (below 4.6) assuming the other 99% is pH 7, and even lower if the other stuff is acidic (which most peppers are). That way, you can essentially guarantee no botulism without too significantly affecting flavour and fermentation
Adding vinegar like that will stop the fermentation. You may as well pickle if you wanted to do that.
@@ChilliChump very strange considering one can lactoferment tomatoes which can easily be below 4.5, as well as other fruits and veggies that are even more acidic. As long as you don't lower the pH too far, there should be absolutely no reason for a very small amount of vinegar to inhibit lactobacillus growth. Of course, if you put something like 10% vinegar by volume it could inhibit it significantly by reducing the pH to around 3.5, but that's a pretty big difference
@@Julia________ you can of course ferment when the pH gets dropped like that. But adding vinegar at the beginning of a fermentation to bring the pH down into safe range limits the amount of fermentation that will occur because you are starting at a lower set point. So the lactobacillus will be using less of the sugars up and fermenting less by the time it drops to a point that the lactobacillus becomes dormant. I have tested this and the flavour difference is vast.
How long it takes to ferment so the bottle is not explode later?
Great video, Shaun! Love the super hot sauce videos! Stay spicy!
Thank you for the video! I always kill fermentation with heat, just to be on a safe side. I just remember that previously you never heated your sauces unless you added fresh fruites. I'm wondering what has changed?
I still don't heat pasteurise most of my sauces. I did with this one for a couple reasons...one of them being that the asafoetida actually mellows out with a little cooking. And this video was meant as a step by step guide for folks, so just showing what to do as a foolproof way to kill the ferment!
Great video.
Im a cook and a wine aficionado, I do make some amount of sauce bottelings 300x 12,5cl a year for gifts and selling at local market, all fermented.
My 2 questions: I do not cook my end product at all, I blend it to the consistency I want with some added ingredients, then bottle it, and then I pasteurize it in the bottle (sous vide waterbath 73c).
I feel/taste that some of the freshness gets lost if I cook it. What is your experience/felings with this?
And I do remove 90% of seeds in my ferments I find that they give a harsh bitternes to the sauce when blended in the end, what are your thoughts about that?
Best regards Per in Norway
I don't like to cook my sauces especially when they are fermented. It's why I keep the temperature relatively low. Also I don't heat pasteurise some recipes because of the flavour change.
Regarding seeds, some species of chillies have more bitter seeds than others, so I do remove them as well. It isn't much of a problem with these hotter varieties.
What is the blender you use? My blender just cannot process the mash correctly and I lose a lot of the pepper due to it still being seedy and the skins not fully blending.
This is what I am using...definitely does a good job. Not cheap though! geni.us/Vitamix320
What is the model of the immersion blender?
Do you think it is possible to make a sauce just with that or it wil be a lot less smooth?
I don't think you would get it very smooth with it. But it does a good job. geni.us/Immblend
Great video, it would be interesting to know how many Scoville you created with this sauce. Is there a non scientific, hoeme-kitchen method to find that out?
You can do the original Scoville test. Which is just testing the sauce filled in Easter. Increasing dilution until you no longer perfect l perceive the heat. The dilution rate is the Scoville heat unit. (i.e 5000ml water to 1ml of sauce means 5000 Scoville)
So I’m making hot sauce and I’m starting a business for that. However, my sauce has been exploding from the bottle. Do you know how I can resolve this issue?
I offer consultancy services for people like yourself if you are interested. Have helped out many sauce businesses. Get in touch if you are interested: chillichump.com/contact
To solve your immediate issue, quick fix would be to heat pasteurise your sauce before bottling. However there are things you can do to avoid having to do that, depending on your recipe (I prefer not to heat pasteurise mostly because it can change the flavour of the sauce)
I emailed you@@ChilliChump
When you mention heat pasteurize do you mean simmering the sauce? I find that heating it will change the flavour of the sauce. @@ChilliChump
Always love watching these sauce videos. Funny, I was actually considering using green cardamon with one of the ferments I have going right now, so its nice to see someone else using it. Have you used clove or cinnamon in any sauces?
For emulsifiers, first I tried soy lecithin, but I added too much to a couple sauces and the vinegar actually started separating to the bottom of the bottle and the mash floated. Interesting to see. But I've read that soy lecithin typically has a nasty production process that introduces a bunch of contaminants, so I've moved on to organic sunflower lecithin.
i was intrigued until you added the xatham gum. :(
Why?
Well done! I almost make my sauce exactly the same way. My clients can not get enough of my product in Albania. Safety first is my motto.
The asafoetida will help stop farting, so welcome addition.
I literally went to buy this sauce once you said it was on your website and you posted this video 6 hours ago and it’s already out of stock 😢
I will have some more stock in a few weeks after my last harvest from my monster plant!
@@ChilliChump I just wish I could reserve or prepay for it
Holy moley immersion blender lol now i feel less of a man.
Dude u just said asafoetida and cardamom wrong. U even spell checked and posted it on screen! CardamoM? And you even said u like cardamom.
Maybe a little more effort? U have a fairly decent sauce
Don't understand why ferment, of your going to pasteurize? Never have i pasteurized my fermented hot sauces.
Fermenting also improves the flavours. While I agree, most of my sauces aren't heat pasteurised. Some need it, and I am showing people how to avoid bottle bombs.
@@ChilliChump i see thanks.
That must be one of the most complete hot sauce making tutorials on here, and entertaining to boot! Bringing out an 'Old Painless' lookin' immersion blender puts a grin on my face.
The best sauce I've made this year is a BBQ sauce based on Habaneros, Cola, Tschernij Prince tomatoes and strawberries. Extremely spicy, plus the sweetness of strawberries and tomatoes, just amazing. Of course there are a few special ingredients included, such as pre-roasted onions and vanilla.
Some interesting ingredients! Sounds tasty
This is by far the best video on you tube about fermented hot souce! Cheers my friend rom Croatia!
Additional note: Here is the name of the KimChi pot that I use. E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid
First off, I absolutely love your channel. These hot sauce videos are what got me addicted in the first place. Keep up the great work.
Over the past few years I've perfected a mango habanero bbq that my coworkers can't get enough of. Every time I bring it in, it's sold out in minutes. My g/f can't stand hot sauces and even she begs me to make it. Can't wait for my habanero plants to get going this year to make more.
Can you share the recipe?
yellow habaneros go great with mango, that's a good shout. Also yellow 7pots are great if you like it a bit spicier.
@@mitjadreu8428 Look up the channel Chilli pepper madness. There is a video on there that I took my inspiration from. Mine is a bit different, a few things changed to my taste. But that sauce as is is great. Give it a try.
Chillichump I want to ask why to use such a large container over using vacuum bag fermentation. I know that you’re not keen on single use plastics but could the newer reusable food saver bags be used since they can be washed? For a smaller batch like most of us would yup recommend one option over another?
So I could show people how to do this when you don't have an option.....I have about 12 different sizes of fermenting buckets I use, so could have used a smaller one for this...but I used a bigger one for this to show the salt trick. It came up a couple times during my consultancies, so just showing people how it works.
@@ChilliChump so do you have a preference of fermentation methods that’s most successful especially if I have a smaller number of peppers and need to limit my risks of failure? Also idk if you saw the ask about reusable food saver bags with the attachment seal attached to it.
@SullyStuff vacuum seal ferments are pretty foolproof. But honestly, if you do it properly like I show in this video, these are foolproof too. Container fermentations like this, I feel more confident for a long term fermentation. I still use vacuum seal ferments for my smaller experimental batches.
I love growing my own peppers & making my own sauces. This year I made a red table sauce with ghost, Serrano, jalapeño, habanero, & scorpion. It's a ghost pepper sauce, with the rest added for flavor & an extra kick of temporary heat. The secret ingredients I used in this one were coriander & thyme, but just a whisper of them on the finish. I love it, it's a quick favorite out of all the ones I've made so far. Cheers!
I know some people prefer to stay with one type of pepper, but my favorite sauce every year is a fermentation of mostly habaneros and some super hots to bump the heat while maintaining the hab flavor. I've got a few apocalypse scorpion and 7 pot lava in there this year.
I've just made a naga sauce with fenugreek, garlic and tomatoes and I'm really happy with how it turned out. the fenugreek works very well with the umami and sourness. what's your opinion on when to add spices? I always ferment them with the peppers. is there a reason why you add yours after fermentation?
Hi Shaun, I've been enjoying the naga monster for two-ish weeks now. I was unsure about the Cardamom, as I am not a fan, but it pairs/blends really well with the naga flavor. I am coming up to over a quarter bottle used and is the hot sauce of choice.
I am from a pan Asian background and it goes really well with curries too. Would you consider making a naga pickle, have you tried the famous Mr Naga?
Thanks
I'm glad you have enjoyed the Naga Monster sauce! Thank you for your purchase!
Mr Naga makes some good stuff. I have a couple chilli pickle recipes, including a great Naga one. Will have to make a video one day to show it
Just curious. Why pasteurize it? That stops the probiotic benefit of having live cultures in a sauce. Same benefits offered by sauer kraut, kimchi, kefir etc.
I've noticed locally our yogurts are pasteurized as well. Doctors used to recomend 250 gram of yogurt an hour after you drank antibiotics. These days that will do nothing.
I usually don't. But some sauces I will. Really just depends.
I like how you mentioned the importance of taking notes. I made a sauce a few years ago and thought I wrote down the recipe and i did not. I remember the peppers i used, just not the amount.
I've made that mistake a couple times early on. Sauces can evolve their flavour over time. And if you didn't make notes, but got a sauce a few years later that suddenly tastes amazing....frustrating when you don't have notes! Apparently that's how worcestershire sauce was made....tasted a bit crap intially, but sat on a shelf for years and suddenly tasted amazing!
@ChilliChump I make sure to make notes now. I don't want anymore "lost recipes" lol. The worst thing about that sauce is that it was the one everyone liked the most.
Yep if it was wine making the dead yeast at the bottom is called lees. I don't know if there is a special name for ferment sediment.🎉🎉
I absolutely love the Dorset Naga, it's so unique. I bought a couple of kilos from Joy last harvest and experimented with some jam, dipping sauces and a fruity hot sauce. It has been going on everything! It's just a simple pepper mash with added bell peppers, garlic, some herbs and spices, pineapple and a dash of good quality cider apple vinegar, but I'm definitely going to experiment with your suggested fermentation process next time.
I also have some seeds, so I'm going to have a go at potting some up, but without a greenhouse my chilli plant growing exploits have been somewhat unsuccessful so far!
That looks killer!. My first attempt at ferment is ready to use. Pretty small batch, I'm thinking of adding apples to it and maybe carrots. Next year I'll add the carrots to the ferment possibly. I'm very much looking forward to experimenting next year instead of dehydrating everything.
My favorite sauces I’ve made this year was a jalapeño, poblano, garlic and pear ferment where I added more pears after the ferment, along with Mexican oregano and cumin and a touch of apple cider vinegar to finish it. Goes great with breakfast potatoes.
I also made a cayenne and Thai bird Louisiana style sauce that was a big hit.
I’ve got a ghost pepper, garlic and peach ferment going right now and a few other cayenne ferments with one being half smoked cayennes and half fresh.
You've been busy! Those sauces sound good!
Shaun, I have absolutely loved watching your videos! I just got into fermenting this year and thanks to your videos, I have discovered my love of making hotsauce, so much in fact, I have decided to make a career change into the food industry.
Anyways, so far my favorite hotsauce recipe that I made this year is a mild but flavorful fermented hot radish & cayenne pepper based sauce.
I ferment my hot sauce for the good bacteria as well as the flavour. Will it last as long without heating before bottling?
Yes absolutely....shelf life will be good without heat pasteurising. There is just a chance of the sauce continuing to ferment if you don''t, causing pressure in the bottle.
Thanks. I'll keep in the fridge and burp the bottles every now and again.
Enjoyed the video! Went to check your shop and it’s sold out 😅, gotta be quick. I’ve been making a simple ghost pepper (brine fermented) sauce with fresh garlic, ginger and some spices. People are enjoying it 👻
good stuff! finally another sauce making video!
My favorite/signature fermented hotsauce is with Habaneros and a 3% brine ferment. Finishing this of with fresh mango , kardemom, fennel and occasionally a good sip of worcestershire sauce!
Just now trying again a mesh fermentation again. was not very succesfull last year. Just now had to clean up a little explosion because the jar was to full and it's a very active fermentation. Still looks and smells great so good going so far.
Cheers!
How much vinegar did you use in this batch of the tub of peppers
Nice one bru👍 I have used asafoetida (hing) in a habenero sauce I've did. I always use it in the Indian dhal recipe. Just be sure to seal it properly! My wife was fuming because I left it not totally sealed with the pasta!🙈
Nice to see this today! Going to be bottling my first 5 ferments of the year this weekend (likely tonight). Particularly looking forward to some interesting ones, a Pepperdew and Local honey, Dill Pickle with Jalapeño and my own fermented pickles and a gnarly smelling Naga Viper and heirloom tomato also from my garden! Great little inspiration watching your work here! Let’s start weekend right with the 2nd best part of growing - production
🌶️😋🥵
Cayenne pepper garlic and onion with some cider vinegar - that's one I've made last year and have only just bottled, should be a nice one, nothing too hot this time.
Best one of 2023 for me was a sauce I made with purple death peppers, the usually additions of carrot, garlic and onion, and then I added figs and dates
And from my experience, the souce will taste even better after some time while the cardamon, kumin and that thing i cant spell or pronounce come together and bled nicely with the souce!
Thank you Shaun for another awesome video and all of the knowledge you share us. I make a version of your Pain in the Bhut sauce. My co-workers enjoy it in our weekly chicken tortilla soup adventures.
Just awesome
Starsan is great stuff. I use it frequently in brewing and recommend it
Can you do a complete how to on bag fermentation? If you already have, I'm not seeing it. Thank you in advance
I love the flavour profile that you are creating in this recipe. The new spice that you are using is one that I am very familiar with in Indian food. I love the flavour of it the smell of it and it’s an awesome addition, as well as the cardamom I wish I’ve been using ever since I started making sauces underneath your direction keep it spicy. I’ve been following since 10,000 followers and I believe I was informing you of the sauce that I made that I thought was bitter with poblano peppers. And with your advice, I added brown sugar .5% more salt and have a cup of brown sugar and was able to redirect the flavour of a 1 gallon cook. Thanks again keep it spicy.
Hey Marc. It introduces some interesting flavours for sure! Is a lot of fun discovering new tastes and figuring out what works with a sauce. I'm glad you were able to recover the flavour of your sauce! And thank you for supporting since 10k....feels like an age ago!
I’m having issues keeping all my habaneros under brine even with ceramic weights due to it being a crock weight so not all one piece , can I use a silicone mat to help hold all chilies under mat along with weight ? Or would it have negative effect on ferment?
Did you blend those cardamom seed pods in there as well?
I use asafoetida (i put the accent on the -foe-, but I have no idea really) in Indian cooking and with regular vegetables. Never though to use it in sauce.
The sound when the banners come was super confusing. I thought someone was hitting the ceiling
Great tips and tricks as usual! Your face was literally red, so I know you were burning!
So I Googled asafoetida and it is also know as "Devil Dung'. I laughed so hard on that one.
It kills me that you never use a basic rubber spatula.
Yaaay more fermentations!
Great video! I’ve made five batches of hot sauce this year (my first year making hot sauce) with the habanero peppers and jalapeños I’ve been growing. My two favorites were a fermented mango habanero hot sauce and a pineapple habanero hot sauce with garlic and onion, cumin, turmeric, and a little bit of sugar.
I had a blueberry habanero ferment going but some mold started growing and I lost the ferment.
Sounds like you've been busy 👍Habanero and mango go together great!
I have a Dorset Naga fermentation running since sunday. I'll try and follow your recipe. Btw, your video's are getting better and better.
Thank you sir! And good luck with your sauce!
toast them spices
question for you, why don't you ferment the spices with the peppers? Great video FYI!
I find that some spices can leave a bitterness when fermented with the other ingredients. The ingredients I used in this one however wouldn't actually be too much of a problem to ferment along with it. But, especially when doing my larger batch ferments, having plain pepper mash gives me options at the end...meaning I can do some experiments, or make a second sauce type etc.
And thank you mate! By the way, hows your schedule for my next livestream? Want to come on for a chat?
Great idea on the experimenting post fermentation. @@ChilliChump
I sent you an email 😊
@@ATXHotSauce and replied! 👍
Hello there, would you please post the link to purchase the device you had used in other videos to proces the chili sauce?. I guess it has a magnet that makes the metal balls vibrate.
Talking about this? ua-cam.com/video/eDbqt_xynDY/v-deo.html
I made my own naga fermented hot sauce recently. I can confirm it is insanely hot!!
They pack a serious punch!
✔✔👍👍
super
I would love a mild!!!! Hot sauce recipe. Can you offer something like that?😊
Hi Vicki! I will be doing some more sauce videos with milder sauces in the future. In the meantime, consider getting my recipe book. It has a bunch of sauces! Https://chillichump.com/shop
I did my first mash recently. Not seeing much activity. Nothing looks bad smells good. After 7 days I checked ph it's about 4.7. Should I quit on it?or leave it alone for a few more days, weeks?
I wouldn't be opening it up or disturbing it, especially in the first 3 weeks. Give it more time...the first 7 days is primarily spent populating the lactobacillus.
Have a look at these videos, should give you a little more info.
Minimum ferment time
ua-cam.com/video/VZt7PY8ESg4/v-deo.html
Maximum ferment time
ua-cam.com/video/6wdkVQJbNwQ/v-deo.html
Love your channel. I started fermenting peppers a couple of years ago. However, I've been making Kimchi for many years. Recently I've used my Kimchi pots (bought on Amazon) for my pepper mash fermentation. The work fantastic. Have you ever used or thought about using one ? I use the ones that have the internal lid that seals the contents and has a small plug used to burp out the gas. Just a thought.
Thank you! I use a few different fermentation methods. The sauertkraut crock is a favourite. I also have a glass onggi which is pretty cool. But the light oxidation affects the colours of the sauce too much.
You don't ferment other ingredients as well? Meaning, adding garlic, onions, mangos, etc.
Depends on the recipe I'm working on.
I just made one batch, using those waterlocks. I filled it so that it was up to the middle in both compartments, but after one hour its almost empty in the left one and almost full in the right.
I also moved it from the fridge to the livingroom, where its around 20c, i guess thats better than 4-6c ?
It needs to ferment at around 20'C. It won't really ferment properly in the fridge at that low temperature.
And the water in the airlock will move, that's to be expected!
Hi, Chillichump! Is there a reason why you would not blend the spices with the ferment in the beginning? Do they lose flavor?
I find it gives a stronger taste when adding it at the end. Some spices I will add during the ferment still
Hi. I noticed you've pasturised this time round. I've not seen you do this before. Could I ask why? Oh and I've ordered a bottle 😊
For my commercial sauces, I will sometimes heat pasteurise depending on the final pH and whether I add other ingredients. Like I mention in the video "better safe than sorry"! As long as you keep the temperature in the range I mentioned it won't really make a change to the taste.
Have you ever had any issues fermenting in plastic containers? Ive almost always read plastic should not be used.
Make sure to use food grade plastic and you will be fine.
Looks like you are having an allergic reaction. Hopefully you are ok, great video and of course thanks for helping us in the hobby.
That would be a problem if I was allergic! Fortunately the redness is just from the extreme spice in the air that I had been dealing with for a few hours
Have you ever considered making hot sauces and cooking very spicy things under a fume hood like you would use in chemistry?
I have an industrial extractor fan. But I don't use it when making the videos else that's all you would hear. It does a great job of clearing fumes!
A fume hood could be an interesting solution too
hi brother! can we DIY starsan if we have concentrated 85% phosphoric acid food grade?
Not something I've tried