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.
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.
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.
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.
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?
A very good morning from South African. I would just like to thank you for all your help and little tips. Me and my wife laughed our website last night and couldn't have done it without your help
All your many years of sauce experimentation sure do shine brightly in this video Shaun! You have yourself a fine set of tools available to compliment your saucing expertise. This is a video to return from time to time to improve sauce making skills for many a beginner. Stay Spicy! -Bob...
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!
You’ve been my go-to coach for fermentations for the last 4 years. So far my “milder” sauces have been the popular choice. Bahamian goat, habanero, carrot, onion, and garlic. I’ve added celery this year. I will attempt a Red Savina and 7pot Burgundy sauce this year as well. Happy to have watched your channel and your videos grow! Thanks for all the help!
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.
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 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!
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.
Hey, i found you channel a few days ago. I started making sauce back in September of last year or so. My favorite so far is a combo i made, Serrano pepper and red onion. It taste incredible.
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 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 🌶️😋🥵
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.
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!🙈
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
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. 😢
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.
Thank you Shaun…your channel has inspired me to try making hot sauce..I’m 56 now and this is something I would never of even considered before now but since my wife passed I’m open to new things ..I used to buy Nando’s hot sauce but quite often it’s too salty..I tried your version a few weeks ago and really enjoyed it..tomorrow I’m going to experiment with a habanero/rocket chilli blend with honey and ginger..🤞🤞😉..oh and subscribed 👍🇬🇧
It's my pleasure, it's really good to hear you are enjoying my content and it's helped inspire you. Feel free to reach out if you have any questions! 🔥
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.
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 find it limits options down the line, especially if you find the sauce a little too salty! But higher salinity (up to about 6%) is just fine from a safety perspective!
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.
I've heard it pronounced every which way you can imagine, but the way I pronounce Asafoetida is usually "Hing"' ;) Glad to see a recipe using it! I've not gotten around to using it in a hot sauce, yet. I've put it in some sauerkraut though, as a way to substitute for onions in recipes. Since the cabbage can be thinly sliced, or chopped up and can have a similar texture to onions, I figured it'd be a good replacement for not just the flavor, but the volume and texture. It's worked so far in the few recipes I've tried it in, but I really need to get more done.
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..
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.
One thing I have been doing with my lacto ferments is to save back a table spoon or two of the brine to add it to the next batch as an inoculation of beneficial bacteria. I weigh my veg to be fermented and add %2-%3 salt and then I weigh the water and make a %2-%3 brine then I mix in my inoculation and add it to the veg. It seems to have sped up my ferments and got them to the appropriate sourness or acidity in about half the time. I also use a ph meter to test my brines before I eat the ferment.
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?
You are the best, but way too complicated for me and I've made my basic sauces for about 3 years 😂 do you have a PDF download for your sheets you use for recording the details for hot sauces for consistency? Thanks in advance
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.
If its hot for you, then I need to stay far away from it lol. What a great recipe. Thanks so much for taking the time and sharing your sauce making w/us. I loved it. Stay Spicy! V/R Shane
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.
I’ve yet to do a mash ferment, specifically because I’m (perhaps overly) concerned with the development of mold and unwanted bacteria taking over. If I can successfully grow my own chillies next year with what I bought in the Chilli Chump store, I may try a mash because I won’t be as limited with the volume of pods available to me.
Enjoy your recipes and started doing my own fermentation years ago after watching your videos. Question - how could you infuse bacon flavor and maintain shelf life? Thanks for any advice
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?
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.
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 made a Nandos style sauce using green jalapenos following the steps from one of your older videos. Its absolutley fantastic on tacos. I also bought a seed kit from you last season and they gave me purple peppers. I made a blueberry-cherry hot sauce with those that is great on Pork and BBQ dishes.
That sauce looks AWESOME Shaun. I have a couple questions though. Is it possible to preserve/can the mash for future use? And if so how long can it be stored? Also suppose I'd like to add a few more veggies or fruit to the sauce. Can I just blend them separately and add them to the simmering sauce? Or would that start fermentation all over again? Thanks. 😎
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 👻
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.
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!
What are your thoughts on combining a mash and brine ferment? A lot of times, my straight pepper mashes don't have enough liquid to really get the ferment kicked off so i'll put a couple fingers of brine on top of the mash. I usually see the ferment kick off instantly after that.
Great video! Will try to use this recipe and make some sauce on my yellow Carolina Reapers. Will add some yellow bell pepper as well since I dont have that many reapers and the sauce will be spicy enough anyway. Probably only use brine fermentation since my last mash fermentation went wrong. Tried the salt on top trick, but it did not work out. With yellow reaper and yellow bell pepper the colour should be really nice. Do you think the other spices will ruin this colour? Maybe use white pepper in stead of black pepper.
I doubt the black pepper will discolour it much...unless you are adding a huge amount! I would suggest adding a little turmeric too, will add to the richness of the yellow.
I recently made a habenreo and red Fresno hot sauce and it was pretty good. I kept it simple to see how the peppers worked together ... unfortunately due to a spill pouring it into the bottle I lost almost half of it. 😢
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
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?
Hi, recently I made 2 fermented sauces and something unusual happened that I cannot explain. One of the sauce was a fermented habanero sauce with pineapple, ginger, garlic, cilantro, a little apple cider vinegar and the brine from the fermentation. At first this sauce was brutally hot. but after a few days, it became a lot milder. I've been craking my head open trying to figure this out. Maybe the pineapples gave away their water after a few days diluting the capsaicin; maybe I didn't mix it well and the heat is with the solids at the bottom of the jar; maybe the lactic bacteria synthesize an enzyme to utilize the capsaicin as a form of energy or for its nitrate. I was wondering if you had a similar experience. Thanks 🙂
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.
Hey Shaun.nice vid. Was wondering why you have stopped stirring the sauces using magnetic stirrer u used to have years back. Is there a reason you stopped doing that? I remember in earlier videos you'd keep em stirring even with xanthan gum for couple weeks to homogenise. Please clarify as not doing that step would greatly make it easier now lol. Thanks alot
Oh cool, from the book I'd purchased couple years back(before corona I think not sure) and your vidz, would you still do the mixing process today for like the tobasco style sauce or blazing buffalo that you had mixed back then? Or would you skip that step today for sauces like those? N ofcourse if there's a tell tale sign for knowing whether or not the mixing is needed,please do leme know as I like those sauces but if can skip that step would make it much easier(made the tobasco style sauce from ur book both ways after mixing with and without filtering out the seeds n both turned out awesome)
@omarmahmood611 for Tabasco and buffalo (Louisiana style) sauces, definitely would use a stirplate. Using a binder like xanthan gum would thicken it too much. When you want a smooth pouring sauce, and want to remove the mash....that's when you would use a stirplate/agitator. Because it brings out the flavour from the mash you are removing later.
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.
Thanks for this video. I am new to this and wondering why you pasteurize if the ph is below 4.6. Is this to stop the fermentation? Does pasteurization kill the probiotic quality of the sauce? Can you skip the pasteurization? Thanks
You need to pasteurise if you add any ingredients after the fermentation completes. You would also need to pasteurise if you didn't ferment long enough.
Quick question about seeds. I have a fermentation going on. Only 48hrs in using air lock lids with the vent system. I never had any cabbage so I don't have that in there to keep on the seeds at bay and under the brine. I managed to keep most of the seeds submerged, but a few have made their way to the top surface. I will only be fermenting for 2 weeks. Do I need to worry about the few floating seeds? And how bad is it to open the jars during fermentation to remove the floating seeds? Thanks!
Don't open the fermentation. This will introduce oxygen which could cause pathogen growth and/or kahm yeast. If you have small enough air gap and active enough fermentation, don't worry about things being above the brine. Also, 2 weeks is a little short for the fermentation. I would recommend at least 3 weeks: Minimum ferment time ua-cam.com/video/VZt7PY8ESg4/v-deo.html
@@ChilliChump okay cool! What I was thinking. Trying to keep oxygen out in the first place... opening the fermentation would be counter intuitive! I have about 1/2 - 3/4" of head space in my 1L jars. I used a 3.5 percent sea salt to water weight brine concentration. Thanks for the link on the fermentation time frame. I've seen people only ferment for 1 week! That certainly couldn't be long enough. Cheers!!!
I'm going to have to try this sort of process. I've made hot sauces a few times and put in onions and garlic and other spices while I was fermenting. The end result could often end up shockingly metallic. It almost ruined a sweet habanero sauce I was making. I wonder if fermenting the alliums is what really did it?
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!
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.
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.
This is by far the best video on you tube about fermented hot souce! Cheers my friend rom Croatia!
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
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.
Yeah please share the recipe❤
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 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.
Hey brotha! Here for all your content. I’ve been working on my own line of sauces and have been working more with Super Hots. Thanks for your advice!
My Favorite sauce I made this year was my fermented Ghost pepper sauce.. Cant wait to make another one.
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?
A very good morning from South African. I would just like to thank you for all your help and little tips. Me and my wife laughed our website last night and couldn't have done it without your help
I am glad you are finding my content useful! Good luck with your website!
All your many years of sauce experimentation sure do shine brightly in this video Shaun! You have yourself a fine set of tools available to compliment your saucing expertise. This is a video to return from time to time to improve sauce making skills for many a beginner. Stay Spicy! -Bob...
watched for 4 years made 2 batches so far thanks for getting us through
1lt habaneros 600ml of apricot nectar 800 vinegar
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!
You’ve been my go-to coach for fermentations for the last 4 years.
So far my “milder” sauces have been the popular choice. Bahamian goat, habanero, carrot, onion, and garlic. I’ve added celery this year. I will attempt a Red Savina and 7pot Burgundy sauce this year as well.
Happy to have watched your channel and your videos grow! Thanks for all the help!
Thank you! I'm glad my channel has been helpful to you 🌶️
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
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 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!
Starsan is great stuff. I use it frequently in brewing and recommend it
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.
Hey, i found you channel a few days ago. I started making sauce back in September of last year or so. My favorite so far is a combo i made, Serrano pepper and red onion. It taste incredible.
Hey there and welcome to my channel! I haven't actually made too many Serrano based sauces. I have one planned for this year! 🔥
@@ChilliChump that's awesome. Are you gonna do a video on it???
Indeed I will!
@@ChilliChump what is your favorite sauce that you have made from the past years?
@@Geoffreythepuppeteer that's like choosing your favourite kid 😊.
Sugar in the mornin! Can't wait till this comes to the table! And thank you for another great video.
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!
Yaaay more fermentations!
Never thought about using hing in my sauces. Definitely will try it in some of my next ones!
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
🌶️😋🥵
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.
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!🙈
Thanks I really like the video..
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
At the end you said your face is burning & you want to wash it. Is that with just plain cold water or do you have some trick up your sleeve?
@@motog4-75 dishsoap and cold water. It's not perfect. But it gets the majority of the residue off the face
Thank you man from morocco ❤
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. 😢
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!
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!
Your manner and style is to be applauded sir 👏 Thank you for sharing.
Thank you. Glad you enjoy it!
Thank you Shaun…your channel has inspired me to try making hot sauce..I’m 56 now and this is something I would never of even considered before now but since my wife passed I’m open to new things ..I used to buy Nando’s hot sauce but quite often it’s too salty..I tried your version a few weeks ago and really enjoyed it..tomorrow I’m going to experiment with a habanero/rocket chilli blend with honey and ginger..🤞🤞😉..oh and subscribed 👍🇬🇧
It's my pleasure, it's really good to hear you are enjoying my content and it's helped inspire you. Feel free to reach out if you have any questions! 🔥
@@ChilliChump will do ..thanks Shaun..appreciate it
@@ChilliChump update…the sauce was awesome…2 bell peppers,2 habanero peppers,10 rocket chillies,2 tbsp honey,1 tbsp dried oregano/1 tbsp dried rosemary, 2 teaspoons pink salt,3 minced cloves of garlic,1 tbsp ginger purée,1 tbsp smoked paprika,juice of 1 lemon,3tbsp red wine vinegar,3 tbsp olive oil,1/4 red onion….blitz all…simmer 15 mins…ph3.5👍🇬🇧
Thats genuine hot sauce if it makes you cry. Thanks for a super good video.
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!
Just used this guide to start a bubblegum 7 pot and scotch bonnet ferment. Should be a good one!
That's gonna burn
Awesome video great presentation. Great Contant expertly done. I’m looking forward to seeing the next one. Keep it spicy Marc from Montreal.
Looks amazing! Thanks for the inspo and keep up the good work! Cheers!
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.
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
I tend to do double the salinity. Really need to try the nagas!
I find it limits options down the line, especially if you find the sauce a little too salty! But higher salinity (up to about 6%) is just fine from a safety perspective!
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.
I've heard it pronounced every which way you can imagine, but the way I pronounce Asafoetida is usually "Hing"' ;)
Glad to see a recipe using it! I've not gotten around to using it in a hot sauce, yet. I've put it in some sauerkraut though, as a way to substitute for onions in recipes. Since the cabbage can be thinly sliced, or chopped up and can have a similar texture to onions, I figured it'd be a good replacement for not just the flavor, but the volume and texture. It's worked so far in the few recipes I've tried it in, but I really need to get more done.
Just awesome
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..
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'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
One thing I have been doing with my lacto ferments is to save back a table spoon or two of the brine to add it to the next batch as an inoculation of beneficial bacteria. I weigh my veg to be fermented and add %2-%3 salt and then I weigh the water and make a %2-%3 brine then I mix in my inoculation and add it to the veg. It seems to have sped up my ferments and got them to the appropriate sourness or acidity in about half the time. I also use a ph meter to test my brines before I eat the ferment.
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?
You are the best, but way too complicated for me and I've made my basic sauces for about 3 years 😂 do you have a PDF download for your sheets you use for recording the details for hot sauces for consistency? Thanks in advance
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.
If its hot for you, then I need to stay far away from it lol. What a great recipe. Thanks so much for taking the time and sharing your sauce making w/us. I loved it. Stay Spicy! V/R Shane
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.
I’ve yet to do a mash ferment, specifically because I’m (perhaps overly) concerned with the development of mold and unwanted bacteria taking over. If I can successfully grow my own chillies next year with what I bought in the Chilli Chump store, I may try a mash because I won’t be as limited with the volume of pods available to me.
Love you videos! Have you ever made a sauce with Sonoran Chiltepin Hot Peppers?
Thank you! No I haven't used those before
Enjoy your recipes and started doing my own fermentation years ago after watching your videos. Question - how could you infuse bacon flavor and maintain shelf life? Thanks for any advice
Great video Shaun!
I always enjoy seeing sauces being made by an artist. I laugh only because I know exactly what you are going through.
Did you blend those cardamom seed pods in there as well?
Question have you tried to do a buffalo chicken dip? I kinda wanted to try that with one of my sauces.
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! 👍
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 your videos dude, thanks so much
Thank you!
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.
How much vinegar did you use in this batch of the tub of peppers
my favourite hotsauce is currently one i made myself and it is a pineapple fresh sauce with roughly crushed blackpepper :)
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
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
i made a Nandos style sauce using green jalapenos following the steps from one of your older videos. Its absolutley fantastic on tacos.
I also bought a seed kit from you last season and they gave me purple peppers. I made a blueberry-cherry hot sauce with those that is great on Pork and BBQ dishes.
That sauce looks AWESOME Shaun. I have a couple questions though. Is it possible to preserve/can the mash for future use? And if so how long can it be stored? Also suppose I'd like to add a few more veggies or fruit to the sauce. Can I just blend them separately and add them to the simmering sauce? Or would that start fermentation all over again? Thanks. 😎
Love your videos, you inspired me to make my own hot sauce and its delicious
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 👻
What is that mush thing you are using to rinse?
Excellent video,! I have a ton of hot and super hots waiting for me to process.
I made my own naga fermented hot sauce recently. I can confirm it is insanely hot!!
They pack a serious punch!
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!
With the salt on top for the excess headspace does that work for the brine method too?
Unfortunately no....the salt would just dissolve, instead of creating a barrier
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.
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!
What are your thoughts on combining a mash and brine ferment? A lot of times, my straight pepper mashes don't have enough liquid to really get the ferment kicked off so i'll put a couple fingers of brine on top of the mash. I usually see the ferment kick off instantly after that.
Great video! Will try to use this recipe and make some sauce on my yellow Carolina Reapers. Will add some yellow bell pepper as well since I dont have that many reapers and the sauce will be spicy enough anyway. Probably only use brine fermentation since my last mash fermentation went wrong. Tried the salt on top trick, but it did not work out. With yellow reaper and yellow bell pepper the colour should be really nice. Do you think the other spices will ruin this colour? Maybe use white pepper in stead of black pepper.
I doubt the black pepper will discolour it much...unless you are adding a huge amount! I would suggest adding a little turmeric too, will add to the richness of the yellow.
Yes, turmeric is a realy good suggestion. I add some of that. Thanks!@@ChilliChump
I recently made a habenreo and red Fresno hot sauce and it was pretty good. I kept it simple to see how the peppers worked together ... unfortunately due to a spill pouring it into the bottle I lost almost half of it. 😢
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
Have you experimented with citric acid for acidifying sauces?
@@ALex-qc4lf yes, I have used it in a couple sauces. There is a video on my channel where I use it and talk about it
ua-cam.com/video/lfYDh_VoTWs/v-deo.html
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?
Hi,
recently I made 2 fermented sauces and something unusual happened that I cannot explain.
One of the sauce was a fermented habanero sauce with pineapple, ginger, garlic, cilantro, a little apple cider vinegar and the brine from the fermentation.
At first this sauce was brutally hot. but after a few days, it became a lot milder.
I've been craking my head open trying to figure this out. Maybe the pineapples gave away their water after a few days diluting the capsaicin; maybe I didn't mix it well and the heat is with the solids at the bottom of the jar; maybe the lactic bacteria synthesize an enzyme to utilize the capsaicin as a form of energy or for its nitrate.
I was wondering if you had a similar experience.
Thanks 🙂
How long it takes to ferment so the bottle is not explode later?
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.
Hey Shaun.nice vid. Was wondering why you have stopped stirring the sauces using magnetic stirrer u used to have years back. Is there a reason you stopped doing that? I remember in earlier videos you'd keep em stirring even with xanthan gum for couple weeks to homogenise. Please clarify as not doing that step would greatly make it easier now lol. Thanks alot
I still do it with some sauces. It really just depends on the sauce I am making, the texture I need, and the batch size
Oh cool, from the book I'd purchased couple years back(before corona I think not sure) and your vidz, would you still do the mixing process today for like the tobasco style sauce or blazing buffalo that you had mixed back then? Or would you skip that step today for sauces like those? N ofcourse if there's a tell tale sign for knowing whether or not the mixing is needed,please do leme know as I like those sauces but if can skip that step would make it much easier(made the tobasco style sauce from ur book both ways after mixing with and without filtering out the seeds n both turned out awesome)
@omarmahmood611 for Tabasco and buffalo (Louisiana style) sauces, definitely would use a stirplate. Using a binder like xanthan gum would thicken it too much. When you want a smooth pouring sauce, and want to remove the mash....that's when you would use a stirplate/agitator. Because it brings out the flavour from the mash you are removing later.
Great video, Shaun! Love the super hot sauce videos! Stay spicy!
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
Thanks for this video. I am new to this and wondering why you pasteurize if the ph is below 4.6. Is this to stop the fermentation? Does pasteurization kill the probiotic quality of the sauce? Can you skip the pasteurization? Thanks
You need to pasteurise if you add any ingredients after the fermentation completes. You would also need to pasteurise if you didn't ferment long enough.
@@ChilliChump thanks that makes perfect sense.
hi brother! can we DIY starsan if we have concentrated 85% phosphoric acid food grade?
Not something I've tried
Quick question about seeds. I have a fermentation going on. Only 48hrs in using air lock lids with the vent system. I never had any cabbage so I don't have that in there to keep on the seeds at bay and under the brine. I managed to keep most of the seeds submerged, but a few have made their way to the top surface. I will only be fermenting for 2 weeks. Do I need to worry about the few floating seeds? And how bad is it to open the jars during fermentation to remove the floating seeds? Thanks!
Don't open the fermentation. This will introduce oxygen which could cause pathogen growth and/or kahm yeast. If you have small enough air gap and active enough fermentation, don't worry about things being above the brine.
Also, 2 weeks is a little short for the fermentation. I would recommend at least 3 weeks: Minimum ferment time
ua-cam.com/video/VZt7PY8ESg4/v-deo.html
@@ChilliChump okay cool! What I was thinking. Trying to keep oxygen out in the first place... opening the fermentation would be counter intuitive! I have about 1/2 - 3/4" of head space in my 1L jars. I used a 3.5 percent sea salt to water weight brine concentration. Thanks for the link on the fermentation time frame. I've seen people only ferment for 1 week! That certainly couldn't be long enough. Cheers!!!
I'm going to have to try this sort of process. I've made hot sauces a few times and put in onions and garlic and other spices while I was fermenting. The end result could often end up shockingly metallic. It almost ruined a sweet habanero sauce I was making. I wonder if fermenting the alliums is what really did it?
I prefer not fermenting the garlic and onion with the chillies. Especially garlic, when I add that, I will do it just before final blend.
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