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I Grew Chilies Just To Make Hot Sauce
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- Опубліковано 12 сер 2024
- Today, I'm showing you how to make hot sauce at home and from scratch. In fact, we're even growing the peppers ourselves.
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► Hot Sauce (basic recipe) 🌶️
300g chilies and mild peppers of your choice
1 onion
3 cloves of garlic
2 slices of ginger
6g salt
2 tsp sugar
1/2 cup vinegar
fruits, juices & herbs of your choice
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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#MyNameIsAndong #DIY #HotSauce #Chilies #Foodie
I got big into gardening last year which turned out a blessing now in Corona times. It really is a very nice hobby. I live in a small town with a big garden so I can grow a lot of different plants. Today I made half a dozen jars or zucchini chutney and I'm eagerly awaiting my first broccolis which will be ready to harvest next week. In the meantime I'm going to try and keep up with the massive growth on my lettuce and swiss chard!
Haha, nice reference to MRE Steve's "Let's get this out on a tray....nice!", catchphrase. :)
You know, thinking of MREs (and of course Steve) got me wondering how difficult it would be to make a "just add water" dried and vacuum packed hot sauce, because I know you can get dehydrated vinegar so I don't see why it wouldn't work.
Why is Steve such a legend lol
@@JeffPenaify Because he's just a friendly, pleasant guy.
Lawrence Watson with an iron stomach
loved it. i watch too much youtube
Speaking as a video editor and post- productionist, I want to tell you that I appreciate your video work. The edits, the cuts, and the way that you keep the action moving makes your videos stand head & shoulders above many others who are discussing the same subject. Plus, I love the content!
The amount of work that went into making this video a reality; hat's off to you sir! In Belize, we have Marie Sharp, and her company specializes in a carrot-based blend of habanero peppers.
Omg I'm from Germany and I visited Belize 4 years ago. Now we always got Marie sharp's in our kitchen. :-D
Omg I'm from Germany and I visited Belize 4 years ago, and now we always have marie sharp in our kitchen it's the best hot sauce. :-D
I make my own carrot/habanero salsa. Muy facil.
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@@sebastianholz8917 No
Incredible, love your videos - well made, informative and with heart. Kudos for the efforts of growing the chillies and planning this video so far ahead!
I've made my own hot sauce before, I love making it. Grown all of my peppers to make it, I just didn't expect it to be as spicy as it actually was.
I'm super glad that I saw your channel, it's informal and also well done in every aspect ngl (+bonus point for your guys hard work and the editing style)
You'll get along so well with Alex French Guy Cooking
This is the exact video I was looking for!! Well done sir. I grew about 10 pounds of tomatillos and various peppers this year in my garden. Can’t wait to start experimenting
Here from Spuz, can confirm this channel is amazing and needs more subs!
Awesome man, we need more people like you on youtube, keep up the good work mate!
Your hydroponics/deep water culture was missing the air stone. The root was missing more air that's all.
Scrolled down to say the same thing. Need to get oxygen to the roots.
I realize this is a super late reply, but for anyone wondering why it works, I it's because he's seems to be using what's known as the kratky method. Basically, when the plant uses the water, or the water evaporates, the water levels falls, which exposes part of the root system. These roots are then converted into air roots, which it's why it survives. At least that's how I understand it :)
@@emilclaudell yah, your right. that's why the plants were stunted, hydro would have had great yeld
About to comment the same thing. If you are too lazy for air stone, just drill bunch of small holes on the side of the bucket just below the lid for air. But airstone is better to oxygenize the roots, so it doesnt turn brown/ necrosis.
@@gvnady8380 Hello! The roots turning brown/necrosis thing. Is that the same as root rot?
genuinely one of your best at home videos. cant wait to see how japan stuff came out dude seriously! much love!
Fermented grilled pineapple (with skin), garlic and habaneros. Nice combo!
Hey man this was a fantastic video.. honestly I didn’t want to spend 10 minutes watching a video on making hot sauce but turns out this video went by so fast I didn’t realize it was almost done.. I was very engaged along the whole way and honestly u answered every single question I had on hot sauce. Awesome video my friend !!!
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Had a lot of fun watching this. Thank you for your contributions!
Just discovered your channel ! I love it and the energy you put in :D Keep grinding you're gonna be BIG someday :)
Great video. Thanks for the different options and explanations. Love that you grew some of the peppers yourself
This was EXCELLENT!!! My hubby and I grow our peppers from seeds that we store over winter then plant in Spring. This year we're going to try and keep our live plants and replant in spring. You have to cut them all the way back if you go that route. I'm sure you knew that though😅
Thank you for this VERY well made and extremely educational video!! I'm gonna try my hand at a couple hydroponic veggies in the coming year!
Awesome video! I'll be making some from my garden this year and this was the video I was looking for.
Just used your recipe as a base for making hot sauce with my home grown chillis and it turned out great! Threw in some blueberries I had in the fridge and a couple of home grown tomatoes as the 'fruit' extras. Not exactly tropical but worked well!
Went with half malt vinegar and half red wine vinegar and also subbed out half the white sugar for brown sugar. More of a savoury, wintery type vibe but it's a great base to work off. Thanks!
This video is on point. Definitely earned yourself a subscriber! Great quality and content 🙌🏽
Superb n detailed. Keep up the good work and thanks a ton for sharing.
Awesome!! I'm growing chili's my self, I can recommend adding O² to the water, makes the plant grow like crazy.
When adding oxygen it will outperform soil maaany times, tried it my self for 2 seasons now.
im going through this now! have a green house full of chillies growing. i was originally getting them from a friend but have started myself.
For the fermenting you’ll need to put an air tight lid on, the fermenting process produces carbon dioxide which is antibacterial anti fungal, but you have to seal it in and ‘burp’ off the pressure
Great video, just made my own, with peppers from my garden, raspberries, strawberries, blueberries, lemon, and lime. It turned out great 👍🏼. I designed a label for it and now I have great gifts for my uncle and my grandparents.
Wicked man!! Love the idea...diff berries would add such an interesting flavor profile💯💯
subbed for the effort!
Excellent varieties and the hard work put in is astounding. Would have expected harisa to be here though. One of my faves i have to say 😋
this was such an easy thumbs all for amsolutely every step of this video, bro, great video, so entertaining to watch.
I make a lot of hot sauces - this is a great video
This is awesome. I've got a bunch of different varieties of chillies growing and I'm definitely trying adding in blueberries, I bet that was delicious.
Mein Gott liebe ich deine Videos, habe jetzt ein paar Videos von dir gesehen und habe nun wieder richtig Lust neue Sachen beim Kochen auszuprobieren.
Danke dafür!
Just stumbled on your account today, and immediately subscribed! Love your energy and videos
Thanks for this Great Video and Easy to follow guide.
Love and Respect! from PH!
Ich bin gestern auf deinen Kanal gestoßen und muss schon sagen....Hut ab! Deine Videos haben eine unglaubliche Qualität!
This is a whole different level. Thanks for the different ideas.
Hey Andong! Is that Himmelbeet in Wedding? I was there like a year ago and it seems it grew so much since then! Always nice to see Berlin growing and becoming greener :)
Happy holiday from Tel Aviv!
One heck of an awesome video right here! Love your editing and recipes.
Awesome. A quick tip on the fresh green salsa: try charring the tomatillos, and use a lot more of them - they will bring acidity up without needing extra (or any) vinegar.
I used kratzky hydroponics for my chili’s when I grew them. Worked well and less work than regular hydro.
I liked dehydrating the peppers for hot sauce. You can toast them and it feels like the flavor is deeper.
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What no?
Oh Great Video! I also started to grow my own chili’s to make some hot sauces! Will def. keep your methods in mind! Hope my plants will bring some fruits ☺️
Great job on this video man! very inspirational, on both hot sauce making and video production! Cheers! I'm gonna go make some hot sauce right now, from peppers I grew myself. And that's 100% the truth.
Thanks so much for this video, I’ve been wanting to make hot sauce for so long but it feels really intimidating, but you make it seem very approachable. Much appreciated!
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Wow everything i needed to know about hot sauces in one video. You're a legend 🙌🏼
Aw man this is JUST what I needed! Thanks man
Awesome video!!! What kind of food processor are you using? Looks simple and effective!
such an underrated youtuber. good shit bro
Not the video we all wanted...the video we NEEDED ty
Duuuddeee the production is *GREAT!!*
What great effort! Props to you for growing your own peppers!
p.s. I gotta ask which sauce was the spiciest?
Loved this video!
Awesome vid! Glad I stumbled upon it. Where did you get the bottles at 7:13...ish?
Appreciate your hard work
This was a great video ! Thanks for sharing your process 😊it’s great reaping the reward of growing your own produce ❤
Sorry one question 🙋🏻♀️ how long do the fresh sauces last ? I’ve heard so many different opinions
Nice video! Just a few comments about the fermenting part. It is better to calculate the amount of salt according to the total amount in the jar (fill it up with water, poor it out again, add the calculated salt, stirr and poor it back in). This way the total salt level is always the same. Use 1,5% of the total volume/weight in salt.You can also use less: 0,8%, but then you need to add a few tablespoons of the fluid of another finished ferment. If you want sauce, it is better to blend things up before fermenting,. If you do it afterwards, you risk disturbing the balance in the living mixture. And don’t tell people to heat it! Not before, during or after the fermentation. It will kill off all the living bacteria and it will spoil quickly!
Oh, use an airtight container and let it burp regularly in the beginning. Also keep the peppers under the fluid: put a zip-bag with (salted) water on top to keep everything under the fluid.
Say I have 200g of Chilis that I want to ferment to a sauce. Do I blend the Chilis with saltwater and then let it sit? Or do I use vinegar? I'm confused because of your "do blend before" comment.
Do you mean the total weight of the ingredients and the water. They way you wrote it, it sounds like the water needs to be 1,5% salt. But when you fill the jar with 500g Veggies and there is room for 1 L of water, do you calculate the salt based on 1,5 kilogram contents, on on 1 L water.
@@jelly8594 That depends on what you want. If you use vinegar you get a quick result and you don't have to worry about the good bacteria, you have to only the bad ones. Then you might as well heat it up.
If you want natural fermentation you need the right circumstances like enough salt, no oxygen (for instance a mason jar that is not too tightly closed) and the right temperature (2-3 days at 20*C, two weeks at 15-18 *C end 2-3 months at 1-7 *C.
@@jelly8594 It is 1,5-2 % of the total content (in your example 1,5 kg, so 22,5-30 grams of salt). My example with less salt (0,8%) usually results in softer veggies and somewhat bigger risk of spoiling. More salt gives crunchier vegetables, but you need to stay below the point were the salt also kills the lactic acid bacteria (I don't know how much salt that is out of my head).
@@ewaldhouba your answers are very much appreciated! That's very interesting and almost nobody on the whole internet seems to factor the weight of the ingredients into the calculation. I'm really baffled, because that was the first thing that came to my mind. Everybody just pours the 2% brine over everything 😀.
I'm going with total weight and 2,5% to 3% as I like it salty 😋
I found some studies and and it seems you can even go up to 7% before the lactobacilli don't like it anymore. 👍
Great video!!! What kind of kitchen knife are you using??
I'm pretty much a pepper connoisseur and have made many different types of varieties of hot sauces.
But I have to admit I learned something watching this video!
Great video mate!
Love how he did the "nice tray" thing that steve 1989 does
Subbed for making me drool with this!
Haha love the Steve Mre reference it just seemed so fitting to say great video man !
Best video I’ve ever found from reddit ever.
Subscribed. This channel is pretty awesome.
What was the nute mix for your DWC routine? Dope video by the way! 🌱
Are you the great food historian? I like what you’ve done here.... a lot!
I enjoy your style and passion for food. Especially from scratch. Like & sub.
You had me at Hot Sauce. I love making my own salza. I use it in almost I every meal I eat. Yum Yum!
I love it, because I'm also living in germany and Frankfurt a.M. probably has a similiar climate
wow, ich war n ganzen tag via autoplay auf deinen videos, und dann kommt dashier und das nächste video es bringt mich zu nem chili channel xD
Love you channel!
Would be cool if you made a taste test of your sauces with some friends
Like I need another obsession! I live in South America. There are some interesting fruits and peppers here. I'd never make the same sauce twice! Great video!
What peppers did you grow? Can you give us a list? I’m a fan of the chocolate habaneros. Did you also have some Ho Chi Minh?
Love your video, I'm gonna make my first chili sauce now with homegrown hydroponic aji pineapple :)
Great stuff!!
definitely going to try
I did vacuum fermented hot sauce, and it taste far better and more concentrated. You cut chili (more fine) add salt (without water) and put it either way in a vacuum sealed container or a vacuum bag. The salt is pulling out the juices out of the chili and it will "swim" in its own juices. It then ferments for a couple of weeks (until a year or so) and becomes delicious!
2:50 exactly my aunt buys bunch flower baskets and makes me water them
Great video and nice style! I'm doing the cooked one, but how much will it last in the fridge?
Very nice one Andong. Really enjoy watching your videos. Your experiments gives me so much information and saves me so much time from finding out myself. You should embark seriously into the food industry instead of just You Tube. You will make it big with the kind of dedication and passion. In fact you are the first passionate person I have seen aside from me. The only part you have to find out about yourself if you have the stamina to succeed. :)
You are a god sir, I just spent the last hour browsing UA-cam trying to find beginner instructions and everyone kept saying “ferment this, ferment that” lol
Hi dude, what you've done is AMAZINKKK!
Dont forget drying chile peppers, theres a whole world there to explore as well, i cant wait to dry my own chiles though they are all coming out a bit small, ive heard multiple reasons why that might be, some of which i cant do much about atm... But im still excited
find your channel, watch a video, now binge watching ... guess who 've gain a subscriber? :-) really good vids ! thankx
I like this guy’s attitude.
Great video, definitely got me inspired ^__^
Would've loved more recipes - do you have any more cooked and/or fermented recipes you can share?
When adding lemons to the brine you want to ferment the citric acid could actually make it slower if it can kill some of the needed bacteria.
Fermenting veggies is an anaerobic ferment so you should close the lid with an airlock like in beer making ... Hope the batch didn't spoil
To make hot sauce from scratch, first you have to invent the universe! 😉 Great video!
Its so hard not to binge watch you!
I immediately knew you were from Berlin because of the way you speak and when you showed the houses I was certain lol
I would never try to recreate that because I couldnt cook if my live depends on it but your videos are super entertaining and inspiring :)
Japan sounds very exciting! Enjoy.
Rain makes me sleep so good.
Man, you’re way ahead of the curve. Blueberries and apples? Whaaa?! As a Mexican I can tell you, keep experimenting, this is how we came up with such crazy recipes like Mole and many different types of salsas across the country, some people even go as far as adding ground up dried insects like chapulines (grasshoppers) and jumiles (a kind of treehopper) to our salsa recipes. The sky’s the limit and you’re pretty close to the stratosphere, my friend. Keep it up and thanks for the inspiration! Don’t mind all those salsa snobs. Breakthroughs come when you dare to break the “rules”. Greetings from Mexico City!
Hats off to you! Insane mount of work, but awesome!
Your Content gets better with every upload
Glad i found you bro !!!!
What do you use as a preservative? Great video by the way