A few years ago, i stumbled over your youtube channel, watched a few videos and then subbed finally after some time. You inspired me to grow my own peppers and make my own hotsauce. This year, i had 6 Reapers growing on my balcony and i made a sauce out of them yesterday.. i think i opened the gates of hell....
Hey Chilli--I need to cut sugar from my diet and want to try erythritol. What brand do you use? I find a lot of people complaining about stomach problems on amazon.
@@ChilliChump What is the brand? The link didn't work--thanks, love your videos. I have a total ton of hot sauce I have made over the last couple of years inspired by your and your videos.
I took inspiration from your recipe and made it my own. I added no extra sugars or sweeteners, but a whole Mango instead. I also used what seems to be a local breed of Tomato. As for Chilies, I used 4 Fataliis and 7 Bahamian BEASTs. Also I didn't do it quickly, but simmered it on low for 3 hours, because why not? ^^ Easily the best Sauce I ever made. It's very spicy, but not overwhelmingly hot. So if anyone doesn't want to add sugars or other sweeteners, just pick your sweet fruit of choice and it works. The taste of the Mango comes through perfectly in my first batch. The Tumeric really adds a level I had not anticipated. My advice to everyone: Take this recipe, and start experimenting with it.
Interesting. You’ve inspired me, after ChilliChump already did. What did the Tumeric add to it? I am not that familiar with what it would do, aside from color impact.
I noticed you sometimes leave the stems on your peppers for the extra lactobacillus and in this video you left the stems on the tomatoes. Does it not add any unwanted flavors to the finished sauce? I feel like it would add quite a bit if bitterness 🤔
My neighbor grow tomatoes but doesn't like eating them, he gives them away. I think I just found out what are gonna do with the last of his harvest. Thanks for another awesome video Shaun!
Could you do a video about the different families of peppers. I watched a video of yours and you said you weren't a fan of peppers with a flowery taste. Can you elaborate more on that.
What a great way to use up cherry tomatoes. I just made this with 6 Thai Chili’s from the garden. I’m sure that it is great with habanero’s but mine turned out really nice too. Thanks for the recipe!
I can't wait to try making this! I wish I had some homegrown tomatoes. I never got going with my plants because material to build my raised beds was way more than I was willing to spend on them. I have a plan for next year, and hopefully material costs level out by then. I'll try it with canned tomatoes.
I've only watched a few of your videos but I've enjoyed them all. I really like how you always comment on shelf life stability and such. Just adds that extra layer of info that many people gloss over or ignore outright.
The salt known as Himalayan rock salt or pink Himalayan salt. Any other type of salt from the region that comes from should not be used as table salt or used in consumable products at all area in which it comes from has no health safety codes or food and drug administration of any kind like that or any regulating body, making sure that what’s being put into the product is up to standard if that makes sense because it’s all salt in Pakistan northern north eastern region and they don’t have any checks and balances there for this kind of stuff they literally just blasted out of the ground with dynamite and then put on oily Conveyor belt then crush it then package it then we buy it at the store if you chemicals trace of chemicals in quantities that are harmful to humans 10 times we are not allowed to use any type of Product in that region of the world due to contaminant levels in the products
@7:01 the ingredient list with amounts is shown. (I appreciate the recipe, but boy was this frustrating. I watched and re-watched the ingredient list portion of the video and pieced together the ingredient amounts, strewn throughout the video, which wasn’t easy considering I had limited ability to play audio, to be courteous. It would have been great to list the ingredients and amounts at the start of the ingredients tab and/or in the video description. I was going to post the list, finally shown at 7:01. Thanks for the recipe tho).
I put chapters into the video, including the place where the recipe is. You can see it in the description. Which would also show on the video timeline, and if you are watching on pc, it shows it on the right side of the video too.
@@ChilliChumpI saw "ingredients" @0:15 and thought that would show the recipe, as many others probably will too. Labeling this as "ingredients (recipe towards end)", or putting the recipe in the ingredient section as well, would help people from watching and re-watching and re-watching the sections in between trying to determine the amounts. It doesn’t matter to me now, as I bookmarked with a 7:01 time stamp.
P.S. Watching on a phone or tablet doesn’t show the timeline on the side …. so people won’t know to look ahead for the recipe if "ingredients" are shown.
This looks like a good recipe but you Might want to call it something else than ketchup. People that don't like ketchup will be predisposed to not like it and people that do like ketchup will be disappointed that the flavor profile is so vastly different.
Brilliant, adapted your spicy ketchup recipe to use my habaneros and Trinidad perfumes and used apple cider vinegar to create a really fruity flavour. This is pretty much the recipe I used but had celery and elephant garlic too.
Thank you for sharing. I have buckets of garden tomatoes I don't know what to do with...this is something I've been wanting to try for a while. I may try Reaper ketchup 😋
I find Mediterranean sea salt or koshure salt is always the way to go if my dish does not require koshure ingredients then Mediterranean sea salt it the jam
I made a lot of the slow cook catsup and I was timid on the peppers due to fear of having catsup that was too strong for routine use. However I went too far and barely sense heat from it. This gave me the idea to take a jar of it and incorporate the ripe habaneros I have a lot of now. I'll have a regular and spicy catsup this way. Also my ginger is ready to harvest and I'll add that too. I appreciate the ideas you spark with your recipes some I follow exactly and some I use for ideas like this.
Love the flavorings you added - cumin, turmeric, ginger garlic...standard in Indian curries (I am of Indian origin!). I plan to make this and have it with samosas, naans and basically anything that needs dipping or ketchup. Thanks for a great recipe!!
As always a great video. I wouldnt worry about the rain sounds. In my opinion it lends even more credibility. Whilst i am not too much of a ketchup person, that does sound quite nice!
If I may ask...I don't use induction cooking. I can't seem to find an electric burner for a 12 inch skillet. Do you have any suggestions for me? Thank you! Love your videos!! Thank you for all if the in depth information you give us!!!
Oh Yum! Enough said Shaun! That may well be a tasty concoction to try and brew up over the next couple of weeks here. Great suggestion! By the way, a late season return to summer in these parts next week with temps back around 30C for several days. No wonder there are so many flowers and pods or tomatoes still on the plants. Stay Spicy! -Bob...
I made your first chilli ketchup recipe a few days back. Its great, super impressed. Didn't add the ginger tho. Did it with 5kg of fresh plum romas and got 1.3litres in the end haha. The extra 0.3 litres was cooked down with a couple of Nagas on too of the 50 piri piris from the main batch. It's bit too hot but the main batch is perfect. Not too hot at all even with 50 birdeyes.
Very tasty! My wife generally hates any sauce I make because it’s too hot, but this was perfect! She loves this ketchup! Thank you for sharing! Can’t wait to try it on our burgers!
Great video mate. My chilli plants have just started sprouting here is Aus, can't wait to give this a go. Wife has given me permission to turn our little stand alone freezer into a fermenter, gotta have a win every now and then!
Hey Mike, all my recipes are in this playlist ua-cam.com/play/PLuQ_ySnkV1enyOf9K46PXHvdxeWYLGnTr.html And the specific one you looking for should be this one ua-cam.com/video/m-r0bdJSZQQ/v-deo.html
Hey does anybody what tomatoes Sean is growing here it seems like they're growing outside and not under any shelter would love to know the species as I have been wanting to grow tomatoes seperatlet for ages
I made a batch of your low and slow ketchup last week - its going quickly, a great recipe! Thanks - I never thought to use a slow cooker for my sauces :D
I do something similar except I also add Ceyenne peppers, Tabasco peppers, Moruga Scorpions and when it's ready to bottle I add finely diced pickles for flavour and texture.
Have you checked out my mazavaroo? ua-cam.com/video/HmBHWZXVDTQ/v-deo.html And I'm pretty sure there are some green sauces in my recipe book www.chillichump.com/shop
Nice! I was actually looking around recently for ketchup recipes. I noticed you didn't ferment it - is that because you want this to be a fast sauce, or does it not taste good fermented? Just trying to get the lowest carb count possible, lol!
I have developed a fermented version of my original kethcup (the slowcooker version). I will film that one in the future. This particular one is just a quick recipe I developed a couple years back. Nice thing is you can use storebought chillies and tomatos (tastes better with homegrown of course!)
Thank you so much for sharing this recipe. I am about to do it, but I have a question: Is it possible or should we ferment the sauce at the end? Or is this something we cannot take into the fermentation process and it's just to be stored in the fridge? Thank you so much
My pleasure. I tried this a few different ways, including fermenting. But I didn't like the flavours. This recipe is best as is. There are some ways to make it shelf stable, even without fermenting
Been looking for a quick and easy recipe for my reapers. Definitely gonna try this as a starting point, then I'll go to the whole fermented kind if I can handle it. Great video mate
I will DEFINITELY be making this! Habaneros are my chocolate when it comes to chilies. Love the flavor they bring to dishes, as well as the heat. Perfect balance of flavor and heat in my opinion :)
Agree with you on Habaneros. I made some habanero powder and first used it in a boring chilli (with beans) recipe. The habanero powder livened it up and rescued it. I also add the powder to tomato & pepper soup I get from the store. But I’m anxious to try other peppers and find more interesting flavors. Anybody have good recommendations?!
@@ChilliChump You're awesome fella. Thanks for taking the time to respond as I know or can imagine you are extremely busy with all you have going on in life. Take care.
Made this today. I halved the ingredients, didn't want to make too much the first time. I used 2 scotch bonnets instead of the habaneros. Taste is great and has a nice heat. With the cumin in it, it reminds me more of a mexican sauce 🙂
So I’ve watched quite a bit of your videos and I’d like to request more content on adding fruits. I’ve only seen people ferment fruit but I’ve heard of adding fruit fresh or from syrups or dehydrated. Alternatively I’ve seen you making pear vinegar but I’m curious as to what your opinion is on infused vinegar or infused alcohol.
Just keep it going man! You really inspired me in what I want to do next with my life! This year is my first time growing peppers, I've watched all your videos from Seed to sauce! I'm working also for a greenhouse in my backyard! You really got me into it man! Nice job!
Hey @chillichump, one of my recent hot sauces (Jalapeno and Mango) did not turn out that hot and also a bit vinegary. Is there a way to fix it ? Should i put it on a sauce pan and add dry chilies or extra seasoning? Can i add more chilies to it without fermenting them?
Right I've just made this but with summer cider tomatoes. Bright orange beefsteaks that have hardly any liquid or seeds. And used bahmanian goat peppers, just 3 for 1kg of tomatoes. Heat is perfect. Hot but still more a ketchup than a chilli sauce. Anyway the sauce is bright yellow and looks amazing. The tumeric flavour works. I was initially hesitant to use a full tbs as that's a pretty heroic dose of tumeric but went with it and it's not overpowering.
@@ChilliChump I did add a sprig of rosemary, thyme and 2 bay leaves for added body bit whole so I fished them out after. But I love Caribbean food so it's not right without thyme.
I have a lot of habaneros fermenting right now, think i'll make some of this with them looks good. I'm tempted to try to make something else with some gochujang added as well for some korean flavour
I am most definitely going to give this a try. I have a bunch of Habs that are ripe on the plant right now. I have quite a few tomatoes as well. Thanks for the awesome video Shaun. Love it!!!! V/R - Shane
I have been making my “Kickin’ Ketchup” using Carolina Reaper peppers and the taste is so delicious on everything, especially french fries, hamburgers and sausages. Thank you for your videos!
Thank you for watching! I hope you enjoyed the video 🔥
I am a big chili pepper fan
Love it! I'm watching your how to grow peppers too greatly appreciated
@sheena thank you! This recipe is mostly Keto friendly too (its why I use Erythritol)
Double Awesome
Thanks Shaun! very nice recipee! Would honey work instead of sugar? Homegrown tomatoes definitely 100 times tastier, absolutely agree!
A few years ago, i stumbled over your youtube channel, watched a few videos and then subbed finally after some time. You inspired me to grow my own peppers and make my own hotsauce.
This year, i had 6 Reapers growing on my balcony and i made a sauce out of them yesterday.. i think i opened the gates of hell....
@@PoorDummIdiots Fortunately im smart enough to not eat them myself :P
You rock Shaun!
i don't have habaneros but i do have the morruga scorpions growing from my chilli chump seed kit should be awesome :)
i grew habanero's this year.. making this one
Hey Chilli--I need to cut sugar from my diet and want to try erythritol. What brand do you use? I find a lot of people complaining about stomach problems on amazon.
This is the one I use: geni.us/eryth. I find erythritol to be quite gentle on the stomach compared to some of the other sweeteners out there!
@@ChilliChump What is the brand? The link didn't work--thanks, love your videos. I have a total ton of hot sauce I have made over the last couple of years inspired by your and your videos.
I use Stevia in my recipes. Taste the same as sugar without all of the carbs.
I wonder how this would be with the aji charapita
Do you toast the spices for fragrance, or is it necessary for taste as well?
It brings out the flavours. You can taste the difference if you do a batch with and without toasting.
I took inspiration from your recipe and made it my own. I added no extra sugars or sweeteners, but a whole Mango instead. I also used what seems to be a local breed of Tomato. As for Chilies, I used 4 Fataliis and 7 Bahamian BEASTs. Also I didn't do it quickly, but simmered it on low for 3 hours, because why not? ^^
Easily the best Sauce I ever made. It's very spicy, but not overwhelmingly hot. So if anyone doesn't want to add sugars or other sweeteners, just pick your sweet fruit of choice and it works. The taste of the Mango comes through perfectly in my first batch. The Tumeric really adds a level I had not anticipated.
My advice to everyone: Take this recipe, and start experimenting with it.
Interesting. You’ve inspired me, after ChilliChump already did. What did the Tumeric add to it? I am not that familiar with what it would do, aside from color impact.
I noticed you sometimes leave the stems on your peppers for the extra lactobacillus and in this video you left the stems on the tomatoes. Does it not add any unwanted flavors to the finished sauce? I feel like it would add quite a bit if bitterness 🤔
My neighbor grow tomatoes but doesn't like eating them, he gives them away. I think I just found out what are gonna do with the last of his harvest. Thanks for another awesome video Shaun!
That is lucky! Definitely grab them if you can!
from that accent im guessing SA? first vid and love it. gonna try but first i gotta source some chllies here in japan.
I just fermented up about 35 lbs of tomatoes for the first time last week...a portion of it has this in store for it now!!!
Could you do a video about the different families of peppers. I watched a video of yours and you said you weren't a fan of peppers with a flowery taste. Can you elaborate more on that.
Sure, good idea for a video
I got approx 60+ habs from 2 plants this year
What a great way to use up cherry tomatoes. I just made this with 6 Thai Chili’s from the garden. I’m sure that it is great with habanero’s but mine turned out really nice too. Thanks for the recipe!
I can't wait to try making this! I wish I had some homegrown tomatoes. I never got going with my plants because material to build my raised beds was way more than I was willing to spend on them. I have a plan for next year, and hopefully material costs level out by then. I'll try it with canned tomatoes.
I've only watched a few of your videos but I've enjoyed them all. I really like how you always comment on shelf life stability and such. Just adds that extra layer of info that many people gloss over or ignore outright.
Hi,
i use apple vinegar(for the taste) and fleur de sel, because i think fleur de sel has a better "melting point".
Yes! The main things I cannot live without growing every year are tomatoes, peppers, and different leafy greens!
Capsicums, to roast and put in your sauces ;-)
Love the video, at the moment I only have dried chilli such as habanero and Carolina reaper, would you get the same result using dried chillies?
Dried chillies should do the job just fine!
Thanks
The salt known as Himalayan rock salt or pink Himalayan salt. Any other type of salt from the region that comes from should not be used as table salt or used in consumable products at all area in which it comes from has no health safety codes or food and drug administration of any kind like that or any regulating body, making sure that what’s being put into the product is up to standard if that makes sense because it’s all salt in Pakistan northern north eastern region and they don’t have any checks and balances there for this kind of stuff they literally just blasted out of the ground with dynamite and then put on oily Conveyor belt then crush it then package it then we buy it at the store if you chemicals trace of chemicals in quantities that are harmful to humans 10 times we are not allowed to use any type of Product in that region of the world due to contaminant levels in the products
Hmmm... My little plant has like 30 bhuts 🤔 using 1 for this recipe...... I guess I have a lot of ketchup 😩🤣
@7:01 the ingredient list with amounts is shown.
(I appreciate the recipe, but boy was this frustrating. I watched and re-watched the ingredient list portion of the video and pieced together the ingredient amounts, strewn throughout the video, which wasn’t easy considering I had limited ability to play audio, to be courteous. It would have been great to list the ingredients and amounts at the start of the ingredients tab and/or in the video description. I was going to post the list, finally shown at 7:01. Thanks for the recipe tho).
I put chapters into the video, including the place where the recipe is. You can see it in the description. Which would also show on the video timeline, and if you are watching on pc, it shows it on the right side of the video too.
@@ChilliChumpI saw "ingredients" @0:15 and thought that would show the recipe, as many others probably will too.
Labeling this as "ingredients (recipe towards end)", or putting the recipe in the ingredient section as well, would help people from watching and re-watching and re-watching the sections in between trying to determine the amounts.
It doesn’t matter to me now, as I bookmarked with a 7:01 time stamp.
P.S. Watching on a phone or tablet doesn’t show the timeline on the side …. so people won’t know to look ahead for the recipe if "ingredients" are shown.
how long did sterile the flip-top bottle ? trying to figure out best way with a normal setup nothing fancy :D love your work.
This looks like a good recipe but you Might want to call it something else than ketchup.
People that don't like ketchup will be predisposed to not like it and people that do like ketchup will be disappointed that the flavor profile is so vastly different.
This is the one for me.thx a lot
Brilliant, adapted your spicy ketchup recipe to use my habaneros and Trinidad perfumes and used apple cider vinegar to create a really fruity flavour. This is pretty much the recipe I used but had celery and elephant garlic too.
Thank you for sharing. I have buckets of garden tomatoes I don't know what to do with...this is something I've been wanting to try for a while. I may try Reaper ketchup 😋
Pro tip: Add the xanthan gum to a teaspoon of oil and then add it. It dissolves much better in oil and thus does not make lumps.
It’s impressive how little it takes, too. Good tip.
Great recipe! Added blitzed pineapple to mine at the end, thanks for the inspo!
Sounds yummy. Somebody else used mango. I’ve got some variations to try!
I find Mediterranean sea salt or koshure salt is always the way to go if my dish does not require koshure ingredients then Mediterranean sea salt it the jam
erithrytrol kills dogs please give that warning next time!!!!!! i am serious....
This reminds me I gotta remake my scotch bonnet Scorpion mustard. Shits amazing
erythritol can cause diarrhea. but its ok because even if it doesnt, i bet the habanero will (cause diarrhea)
I dont know if I will ever actually try making this for myself, but loved watching you make this
Wonder how hot that would be if I used 3 Scorpion peppers instead? I love the flavor of those so much more.
Trinidad Scorpions would be so tasty. I make mine using Carolina Reapers and it is always so delicious.
I made a lot of the slow cook catsup and I was timid on the peppers due to fear of having catsup that was too strong for routine use. However I went too far and barely sense heat from it. This gave me the idea to take a jar of it and incorporate the ripe habaneros I have a lot of now. I'll have a regular and spicy catsup this way. Also my ginger is ready to harvest and I'll add that too. I appreciate the ideas you spark with your recipes some I follow exactly and some I use for ideas like this.
Inspiration for the entire family ! Thank You ! :D
Love the flavorings you added - cumin, turmeric, ginger garlic...standard in Indian curries (I am of Indian origin!). I plan to make this and have it with samosas, naans and basically anything that needs dipping or ketchup. Thanks for a great recipe!!
They are fantastic ingredients! Complements the Habanero perfectly
I am having such a jol with your videos I luv ya so much thank you!
As always a great video. I wouldnt worry about the rain sounds. In my opinion it lends even more credibility. Whilst i am not too much of a ketchup person, that does sound quite nice!
If I may ask...I don't use induction cooking. I can't seem to find an electric burner for a 12 inch skillet. Do you have any suggestions for me? Thank you! Love your videos!! Thank you for all if the in depth information you give us!!!
Are you looking for an induction hob? Or just a traditional electric hob?
Habaneros are the Swiss Army Knife of chili peppers
Hmm i wonder how would it taste if you used honey instead of sugar :O
Don't apologise for the background noise, the rain made it super cosy to be honest haha
Looks great, might be Ill try it tomorrow:)
Oh Yum! Enough said Shaun! That may well be a tasty concoction to try and brew up over the next couple of weeks here. Great suggestion! By the way, a late season return to summer in these parts next week with temps back around 30C for several days. No wonder there are so many flowers and pods or tomatoes still on the plants. Stay Spicy! -Bob...
Thanks Bob. We are having a few days of decent temperatures at the moment. It's lovely. But winter is definitely on the horizon!
Not sure if you do POD casts but you have the voice. Great videos.
Habaneros are hit and miss with me here in northern California. Massive harvest this year though. So I'll be trying this recipe! Thanks!
I made your first chilli ketchup recipe a few days back. Its great, super impressed. Didn't add the ginger tho. Did it with 5kg of fresh plum romas and got 1.3litres in the end haha. The extra 0.3 litres was cooked down with a couple of Nagas on too of the 50 piri piris from the main batch. It's bit too hot but the main batch is perfect. Not too hot at all even with 50 birdeyes.
boss looking sauce bro!
could you ferment this before blending it?
Whats the sugar amount also?..wasnt in the recipe.
cheers
lol 4 tbsp
Good quick recipe, always good quality videos despite our UK weather ;-)
Very tasty! My wife generally hates any sauce I make because it’s too hot, but this was perfect! She loves this ketchup! Thank you for sharing! Can’t wait to try it on our burgers!
Great video mate. My chilli plants have just started sprouting here is Aus, can't wait to give this a go. Wife has given me permission to turn our little stand alone freezer into a fermenter, gotta have a win every now and then!
Thank you Alex! And that is very nice of your wife! Will make fermenting a whole lot easier and predictable for you!
Great video as usual. You mentioned a slow cooker method but can you provide the link? I cannot find your video for this. Thanks.
Hey Mike, all my recipes are in this playlist ua-cam.com/play/PLuQ_ySnkV1enyOf9K46PXHvdxeWYLGnTr.html
And the specific one you looking for should be this one ua-cam.com/video/m-r0bdJSZQQ/v-deo.html
Excellent video!
Thanks mate
ah himalayan rocksalt or as i call it pakistani rocksalt with impurities
Is it possible to can this? I imagine it would be, but I’m newer to canning. Maybe someone here knows! :)
Yes it is! You can can it, no problem
That might actually be good on wings with that consistency. Nice video!!!
Just done mild for the wife and a hot for me. Thanks for the recipe.
This sauce is aweome to make. Good flavour and ramp up of heat.
Hello Shaun. Is it available to use corn starch instead of xanthan gum? Thanks.
Yes it is...but it is a little more difficult to work with. But will work.
Hey does anybody what tomatoes Sean is growing here it seems like they're growing outside and not under any shelter would love to know the species as I have been wanting to grow tomatoes seperatlet for ages
They are called "First in the field". They grew well outdoors. We got a good few harvests from them. -Shaun
I learned that habenro pepper swell the prostate and make it hard to pee. Guess who's steering clear of the stuff
First I've heard of that...
I made a batch of your low and slow ketchup last week - its going quickly, a great recipe! Thanks - I never thought to use a slow cooker for my sauces :D
Made another batch last week too! So many tomatoes. It really is delicious.
Looks great!! Might have to give this one a go 👌
Can CORN STARCH be used instead of d XANTUM GUM?
Sure...but it would need to be processed a little different.
I do something similar except I also add Ceyenne peppers, Tabasco peppers, Moruga Scorpions and when it's ready to bottle I add finely diced pickles for flavour and texture.
I usually chop up some onions finely too to add in for texture. Left that out of this video because it reduces shelf life.
@@ChilliChump I'm not as concerned about shelf life, I can easily go through a full bottle inside 2 weeks 😂
Thank you for another great video and another great recipe 🌶🔥
When are you going to to a GREEN sauce??? ❤️🌶❤️
Have you checked out my mazavaroo? ua-cam.com/video/HmBHWZXVDTQ/v-deo.html
And I'm pretty sure there are some green sauces in my recipe book www.chillichump.com/shop
Oh what are your thoughts on stivia
Great video but your pronouncing tomatoes wrong its pronounced tomatoes.
Ah. I will try to remember to pronounce it like that in the future.
Nice! I was actually looking around recently for ketchup recipes. I noticed you didn't ferment it - is that because you want this to be a fast sauce, or does it not taste good fermented? Just trying to get the lowest carb count possible, lol!
I have developed a fermented version of my original kethcup (the slowcooker version). I will film that one in the future. This particular one is just a quick recipe I developed a couple years back. Nice thing is you can use storebought chillies and tomatos (tastes better with homegrown of course!)
Thank you so much for sharing this recipe. I am about to do it, but I have a question: Is it possible or should we ferment the sauce at the end? Or is this something we cannot take into the fermentation process and it's just to be stored in the fridge?
Thank you so much
My pleasure. I tried this a few different ways, including fermenting. But I didn't like the flavours. This recipe is best as is. There are some ways to make it shelf stable, even without fermenting
@@ChilliChump thank you so much once again! 🔥 I’ll give it a try just as you did 👌🏻
Just made to try))) Well right after a blender it has a very raw and green taste. I cook it for a 15 min it become way more close to ketchup! Tnx!
Try my other chilli ketchup recipe if you want something that tastes more like actual ketchup.
@@ChilliChump will check for sure)))
Do u know the strain of tomatos u used?
Get this on sale I wanna buy this!!!!!
where can I buy seed kit? I live in NZ so not sure if it's even possible
It's available worldwide. I believe Fatalii has some stock still fataliiseeds.net/product/chillichump-seed-kit-2022-seed-kit/
Been looking for a quick and easy recipe for my reapers. Definitely gonna try this as a starting point, then I'll go to the whole fermented kind if I can handle it.
Great video mate
Someone recently bought me some reaper bombay mix, peanuts and pork scratchings.
It's an awesome flavour if you can get past the heat.
I will DEFINITELY be making this! Habaneros are my chocolate when it comes to chilies. Love the flavor they bring to dishes, as well as the heat. Perfect balance of flavor and heat in my opinion :)
Agree with you on Habaneros. I made some habanero powder and first used it in a boring chilli (with beans) recipe. The habanero powder livened it up and rescued it. I also add the powder to tomato & pepper soup I get from the store.
But I’m anxious to try other peppers and find more interesting flavors. Anybody have good recommendations?!
Are you still planning to do a ketchup video with fermented peppers? Thanks again.
Yes I am....just had to get the SeedsIO.com site done. Been focused on getting that done for the last few months
@@ChilliChump You're awesome fella. Thanks for taking the time to respond as I know or can imagine you are extremely busy with all you have going on in life. Take care.
Made this today. I halved the ingredients, didn't want to make too much the first time. I used 2 scotch bonnets instead of the habaneros. Taste is great and has a nice heat. With the cumin in it, it reminds me more of a mexican sauce 🙂
I'm glad you enjoyed it Marc!
Going to try it this week, my habaneros are ready to harvest
Great video thank you
What kind of tomatoes do you use
Will grow habanero's next year and give this ketchup a go. Looks delicious. Great video, as always 👍
Didn't you grow any this year?
No, most of my plants died early this year. My second batch has a few ripe chillies.
Awesome
So I’ve watched quite a bit of your videos and I’d like to request more content on adding fruits. I’ve only seen people ferment fruit but I’ve heard of adding fruit fresh or from syrups or dehydrated. Alternatively I’ve seen you making pear vinegar but I’m curious as to what your opinion is on infused vinegar or infused alcohol.
Can I use any tomato
Use tomatoes that you like the flavour of. Preferably one with a good sweetness and not too much water content.
@@ChilliChump ok thank you very much God bless you 🙏🙏
Just keep it going man! You really inspired me in what I want to do next with my life! This year is my first time growing peppers, I've watched all your videos from Seed to sauce! I'm working also for a greenhouse in my backyard! You really got me into it man! Nice job!
Hey @chillichump, one of my recent hot sauces (Jalapeno and Mango) did not turn out that hot and also a bit vinegary. Is there a way to fix it ? Should i put it on a sauce pan and add dry chilies or extra seasoning? Can i add more chilies to it without fermenting them?
I find my sauce gets bitter if I don't sieve the seeds out of the tomato sauce, do you ever notice this?
Not really....it does depend on the tomato's you use though
@@ChilliChump I think I might have blended it too long.
Right I've just made this but with summer cider tomatoes. Bright orange beefsteaks that have hardly any liquid or seeds. And used bahmanian goat peppers, just 3 for 1kg of tomatoes. Heat is perfect. Hot but still more a ketchup than a chilli sauce. Anyway the sauce is bright yellow and looks amazing. The tumeric flavour works. I was initially hesitant to use a full tbs as that's a pretty heroic dose of tumeric but went with it and it's not overpowering.
Just did it with scotch bonnets.
Lovely sauce.
Thanks mr chump.
I'm glad you enjoyed it!
@@ChilliChump I did add a sprig of rosemary, thyme and 2 bay leaves for added body bit whole so I fished them out after.
But I love Caribbean food so it's not right without thyme.
I have a lot of habaneros fermenting right now, think i'll make some of this with them looks good.
I'm tempted to try to make something else with some gochujang added as well for some korean flavour
I do one the same but I quickly blanch the Tommy’s on the BBQ and remove the skin, it’s a bit time consuming but I like the flavour it creates.
I have in the past use the Heinz ketchup that is no sugar added and it taste find so when I make you recipe, I probably will skip the sweetener.
I am most definitely going to give this a try. I have a bunch of Habs that are ripe on the plant right now. I have quite a few tomatoes as well. Thanks for the awesome video Shaun. Love it!!!! V/R - Shane
I have been making my “Kickin’ Ketchup” using Carolina Reaper peppers and the taste is so delicious on everything, especially french fries, hamburgers and sausages.
Thank you for your videos!
Nice video!! I enjoy it a lot ...I'm a big fan of you from Argentina... abrazo!