Piri Piri Spicy Salt, easy and tasty recipe!
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- Опубліковано 7 лип 2024
- In this video I show you my recipe for delicious Peri Peri Salt, a versatile spicy seasoning. You can use this on any food you like, but it is particularly tasty with chicken!
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Great video as always my man. I just made up a small batch from some of last seasons dried chillis and i used it as a rub on some tofu. It really mixed in well and is a really nicely balanced spice mix. Haven't used a cardamom pod with any mixes in the past and it just gave that fragrant kick, great addition!
570 likes, 0 dislikes.
I think that kinda confirms that the content on this channel is always great!
This is a great video, I just started growing peppers cause of you!!! I got some ghost pepper, cayenne, and ancho poblano pepper planted.
thanks for this ! just made some .. cant wait to try it out
Sounds delicious! Thanks for the recipe!
Once again another great tutorial video. Thank you!
Looks fabulous!
looks quite tasty indeed, thanks for sharing!
Great Video! I am glad that you make everyday condiments that we at home can make and use! I once bought Piri Piri salt but it wasn't that great and very fine, thank you for making this video! I didn't know it was that simple! Definitely going to try!
Love this! i have to make this to try this summer.
Looking forward to trying it out.
Thanks alot for the recipie,something new !
I’d love to see more of these season mixes :D
I agree, I thought this was very clever. I also thought it would be fun to buy some chili spice mixes from him.
Fantastic video! I love how in dept your videos are and the clarity when you explain the procedure too. Keep it up! Can;'t wait to make my own salt one day for some wings or bbq chicken
You’re a great guy - thank you so, so much. It’s virtually identical: you saved me a lot of time and money.
looks good!
Thanks for sharing your great tips
Really love your videos!
Started my first fermentation with my first jalepenos for the year... so glad I found you channel last year. All the way from South Africa
Hi there fellow South African.
Thanks for the idea, something else to add to my sauce range :)
Looks amazing, going to have to let my chill's grow before i can try this one
Thank you for posting this!
I love your channel, keep them coming.
Love from Australia
I am busy drying my second harvest and am going to be making this, my chili’s 🌶 of voice are red cayennes, habanero and 7 pod Trinidad Scorpio 😋
I was thinking about doing a salt like this but had no idea where to start with ratios. Thanks again!
Great vid,
I've been making the "hotsalt" for years, with the exess peppers.
Thank you for your video's, they are very entertaining and educational.
keep up the good work and if you ever visit Belgium, you're welcome to have a look at my amateur growing capabilities
I have my first piri piri bush, made a sauce and getting more motivation for new recps. through you
Thank you :)
Made a batch and added rosemary, grilled chicken was a hit. Thanks!
Zena Kadir did you add rosemary as well as the thyme ?
Or did you replace the thyme with the rosemary?
Hi! Different kind of chili salt: Blend 200g of fresh Chili pods (if they are a bit on the dry side, add some water) and pour it over 200g of salt. Mix it well, cover it with a kitchen towel and let it rest for about 4 weeks. Give a stir every now and then. After the 4 weeks most of the moisture should be desolved. Now dry it in the oven with 50°C and put a wooden spoon into the door, so there is a bit of a gap to let the moisture out. It takes about 2 to 4 hours.
It's perfect on boiled eggs 👍so when you've got your chickens, you what you gotta do 😉
Looks awesome! You’ve inspired me to plant a ton of peppers but I haven’t planted any Piri Piris. I must get on that.
great video again enjoyed it
Good stuff, thank you
Just made this and it is amazing thank you very much
I am glad you enjoyed it!
Very nice thank you
I'm going to have to try this. I have a bunch of dried birds eye chillies from last year. I think a nice addition would be some ground up dried lemon or lime peel. Get some of them citrus notes in there. Great video, love the channel.
Why not try sumac for a citrus note?
Love it
Thank u i m happy to find this recipe so easy greetings from morocco.
you need 1,000,000 subs. delicious recipes
Just what I need now. I am drying some Fitales and was looking for a dry rub or chilli sprinkle recipe. Love your channel and a big hello from RSA.
Hi Susan, en welkom!
Looks awesome. wish I had some to try :)
I make something very similar. I use smoked jalepneo's and I substitute 50% of the salt with chicken bouillon. Taste's great on a slice of raw cabbage with a squeeze of fresh lime.
Thanks
Great recipe! Thanks for your inspiration Shaun. Finished my 3rd fermented hot sauce now. This newest one was made with yellow Fatali peppers. It works well with chicken, and definitely clears the sinuses. lol
I am craviing some serious heat at the moment! I have been out in America for the last week...and haven't been able to fulfill my heat cravings!
Nice, really wanted to see you use it!
I wanted to! But unfortunately I just didn't have the time. I have been travelling this week in the US for business. I had to quickly get this filmed and edited before I left so I could get it out for today!
If you ever travel through Dallas-Fort Worth airport while on business, give me heads up and I’ll take you for dome Texas BBQ...keep up the great videos
great video broooo!!!!!..
✊🏽✊🏽✊🏽✊🏽 I love it. Nice and simple 🇿🇦
Finished my very own fermented hot sauce from habaneros a couple of days ago. All inspired by your channel. It turned out great and has so much more flavour than commercially available sauces! Unfortunately I can’t grow my own here, but they got some, as I believe, serranos in the shops here too, so I might give those a try.
Grow em indoors if the climate doesnt permit! A cheap grow light a pot and some soil is all you need to get started! And of course some seeds.
Nice
I had an insane amount of Aleppo peppers last year and made Aleppo salt. Makes a mean chicken too :)
I just used peppers for my salt, and ngl it was good :)
Just made some of this with a spice grinder, it is quite fine. Cant wait to try it
Hope you enjoy it!
How was it?
@@MrShazaamable really good, just the dried chillies i used were not spicy enough
It looks like a very nice recipe. Thanks for sharing it!
It is a pleasure Stanley. Your plants are coming on nicely by the way, I am keeping an eye on your progress!
@@ChilliChump Thanks. After I saw your video, I ordered some Peri Peri seeds. Not sure if it is the same strain you have, they are the ones Puckerbutt sells, from Chris Phillips collection. I think its' still early enough here to get them started. Looks like that recipe would be great for any kind of peppers though, using the ratios. I have a bunch dried from last season I can play with.
Send me an email mate, will be happy to send you some seeds!
@@ChilliChump Thank you! I sent you a message using the contact form on your site.
Tasty and effective!!! what else do you need?
I'm glad I found your feed! Do you have a good harissa recipe?
Nice 1 like it!
Just made this with last year’s dried shishitos that turned red. Now I’m on the hunt for paprika seeds :) I wanna experiment with making my own paprika
Paprika is just dried and ground up sweet peppers (like bell peppers, ramiros etc)
@@ChilliChump I beg to differ
ua-cam.com/video/gbrPygwexCg/v-deo.html
You are correct! My mistake. There is actually a paprika pepper. Looks like a good pepper to grow.
However paprika powder can be made up from many different varieties of peppers: www.chilipeppermadness.com/cooking-with-chili-peppers/paprika/
Groete van Suid Afrika. Hou van jou videos!
Dankie Jaco!
Selfde hier... ekt net betyds die gekry. Gewonder wat ek met al my chillies sou maak...
Yeah
Great recipe! Could you use some leftover mash from a fermentation if you dehydrate it instead of the chiles?
Looks incredible, my man! It's very hard to find Peri Peri peppers in Greece, let alone, anything other than basic chili / cayenne peppers...
Can you get hold of birds eye? Or maybe thai red peppers? That would be similar...not exactly the same though!
Love your videos man, was wondering if you had considered doing a "homemade sriracha sauce vid?"
Hi Sam, absolutely! I was tempted to go buy some chillies to do it because I am impatient. But I think it is best to wait to use my own home-grown! So definitely towards the end of this season! I have a real good recipe I have been playing with, and I think I have it just right!
I personally would add dried oregano and white pepper to this mix too 😁👍🥳
Sounds delicious, gonna give some of my chocolate 7 pots this treatment. Ill probably wear goggles and mask haha. Do you have any idea how the pepper INFUSED salts are made? I had some scotch bonnet salt, ancho salt and pequin salt from my local hot sauce shop and they had the flavor in the crystals themselves. I love what you made here, it looks amazing, stronger fresher flavor im sure, but was curious if you had an idea how the flavor is infused without the pepper solids being left in? If so could be another good vid tutorial. Infused salts could have some great culinary uses too. Any way great video!
Nuwe subscriber hier, hou van al die videos en nou insperasie gekry om my fermentasie yskas te gebryk vir Tabasco style sous sodra my bier klaar is, dankie vir al die informasie duer al die stappe dit gaan virseker my eerste probeer slag baie makliker maak.
Nog 'n Shaun! Welkom! Ek is bly ek het inspirasie verskaf. Laat my weet hoe dit blyk!
looks great! can I do this with other kinds of hot peppers like Piquin or habaneros?
Great video, as always! I will definitely make this. Unfortunately, I have to wait for a new harvest since I have no peppers left - neither frozen nor dried. By the way, have you ever tried this recipe with other peppers?
Thanks Linas! You could try it with other peppers but I would make some changes to what I add to compliment the particular peppers. I will be doing some more spice / salt mixes in the future with other peppers!
Looks great!, only dried pods I have on hand are Carolina reapers. Not sure that would be such a good idea. 😄
Lol...that would hurt! Maybe dry a whole bunch of red bell peppers and grind that in to calm the heat!
Shaun. I've got a question for you.
What are your thoughts on growing chillis (final potting) in juts Coco Coir, Perlite and Vermiculite?
would this be a clean and beneficial growing medium?
You are entering the area of hydroponics at that point....with a sterile growing environment you would have to provide all the nutrient (macro and micro) that the plants need. I will be doing some hydro this year, using expanded clay pebbles (also inert)
Last year i made Naga and lime salt... the dust from it really got the back of my throat
Do you have a video showing how you dry the peppers to make them well preserved and looking as good as yours do in this video?
Hi George. I created a ristra and hung it in the airing cupboard, which has a hot water tank in there....it is very dry (low humidity) so is an ideal environment. I did a video a while back showing how I prepare my peppers to harvest seed from them....it is pretty much the same process. But I guess I could do a video in the future to show how I did it. I have filmed me making the ristras....was my first go at that, it worked out...but isn't the best video. I should get that edited!
Can you link me up for the little buckets ?? Love them and wanna make this pepper salt now !!)
Sure, here you go! rover.ebay.com/rover/1/710-53481-19255-0/1?icep_id=114&ipn=icep&toolid=20004&campid=5338187052&mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fitm%2F120ml-Clear-Plastic-Tamper-Proof-Tubs-Containers-with-Lids-1-100-Multi-Listing%2F302394971844
add the thyme 1st with the chillie and 1 teaspoon salt, salt is the abrasive. then rest
Are these peri peri pepper the ones used in a lot of Thai cooking and in general tso's ? They look fantastic.
They are an African Birds eye. They taste similar to the Thai style peppers...I think they may be a little spicier though, at least in my experience. Fantastic flavours!
@@ChilliChump I absolutely fell in love with the fresh ones, hot, they pack a pretty potent punch, but they have such a bright, invigorating, inviting flavor... I can't get enough of them.
Love the idea of the fresh rub! Just a quick question, on the Scoville range, how hot our peri peri peppers. I don’t think I’ve ever seen you mention that. Kind of what it would be like to dry out some scotch bonnet are some habanero and do the same thing
Peri peri is between 50k and 175k. Habs and SB's are around the 350k to 500k! Quite a bit hotter. And also very different flavour profile. It would taste good with this mix in this video...but I have some other mixes in mind that would be much better with those peppers
I guess I just need to find out where I can find some perry perry peppers here in the states! I love what you do and your videos! And I would much Prefer the rubs over the hot sauces because I do a lot of barbecue. That blend sounded wonderful! I listen to everything you put out so keep it coming!
I love what you do with those little peppers. It’s just finding them in the United States is going to be hard. Maybe I can find them for sale dried! They sound about the perfect heat level for putting on chicken and other meats. And I prefer the rub idea over the hot sauces because I love to cook barbecue
Hey man, I dig your channel! Just a quick question, what sort of paprika do you use in this? Just regular ground? Or sweet/hot/smoked? Appreciate it! :D
Hey there, glad you are enjoying my videos! I use sweet smoked paprika. Nothing too special. I have a 1kg bag of the stuff I use to make a spice mix I use when braaing/grilling
@@ChilliChump Great stuff. I'm looking forward to making this. Sounds fantastic!
Hey mate. I have my first fermentation going atm (thanks for the how to videos), and for my next challenge I was thinking of making chilli chocolate. Have you had any experience with this before? If so, did you use ground chilli powders or chopped/diced chillis? What would be better for a full flavour effect?
I have experimented with chilli chocolate. There is a fine balance with this! I have yet to get it perfected, but I will get there.
I’ve played with Chili in chocolate for years... by far the fresh peppers do the best(the pepper taste of a chili comes out not just the heat). Use a whole fresh pepper 🌶 no stem.As Cacao reaches temp the peppers will seep that flavor into the chocolate and it remains clean. Start at just one, it is very easy to have too much capsicum!! Hope this will help the pepper people of the world!! Best thing ever is Cili Chocolate shaved onto mango sherbet!!! Magic straight up magic
I see a bunch of what looks like homemade sauces behind you on a shelf. How do you get these to be preserved? Usually when I make sauces they last for roughly 2 weeks in the fridge, how do I get mine to last for as long as store bought sauces? Is there an easy at home method for this?
Have a look at my sauce videos Jordan, they will show you what I do ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
Looks (and surely tastes) great!, i have a question: I have followed your videos for tabasco sauce, did a 3% brine and after the second day it starts fermenting and i open the jar to smell and it was a very strong odour like sulfur, very unnapealing. Is this normal or is it gone bad? Temperatures are about 30°C during the day.
30'c is a little high, but you should be able to recover it. Try find somewhere that is around 20 celsius. It shouldn't have gone off in just that one day. Get it somewhere cooler, and give it another smell in a few days
@@ChilliChump
Thanks for replying, i'll check where i can put it to lower the temperature, it looks very good but its just the smell thats terrible and i've been very careful with sanitation. I'll let you know what happens after a few days, by the way i'm from Argentina and it's summer
@@ChilliChump Well it turned out that the smell didn't go away, and it interfered with the taste so i had to throw it away. Most likely because temp were 33°C+ for the first fermentation days. Then i made a mash fermentation which was pretty dry with a 4% brine and it turned out great, even in that high temperature range.
Hi, can you suggest some sort of non vinegar chilly sauce recipe please? I am looking for some not so acidic hot sauce,....
If you did this, the sauce would have to be eaten within a few days. The acidity helps keep the sauce from going bad. But if you wanted to do it anyway, just blend up chillis, salt, fresh garlic, fresh basil, a small piece of ginger. Then simmer it on the stove until it is the thickness you want.
Awesome 👍 .. may I request you to teach us a little about different variety of red chillies, what is cayenne pepper , paprika or smoked paprika, because we Indian consumers have kashmiri chilli powder and normal chilli powder and I am basically confused if all belong to chilli or they are also made from bell peppers.. humble request. Thank you so so much.
That may be a good idea for a video! The peppers and powders you mentioned are all from Chilli peppers. Bell peppers are also part of the chilli family...they just have no heat
U are a genius. This is the secret of nandos right here.
In your experience, is there a way to measure your sauces Scoville from home? If so, could you make a video on it and if you have already, could you point me in the right direction. I’m just curious how to figure it out. If you have the Carolina reaper but you drown the heat out with cooler peppers you obviously wouldn’t have a sauce as hot as the reaper itself. This post is probably really confusing by the way I typed it but thanks.
Measuring scoville these days uses some pretty expensive machines (HPLC)! But funnily enough, the Scoville rating was actually rather rudimentary when it first came out. It is the measurement of whether you can detect the heat in a given amount of sugar water! So unfortunately I don't have a method to test the ratings of my sauces...
Where did you get that little bucket with the lid?!? I want some!!
Hi Joe, I got them off eBay: bit.ly/Smlbucket
How do you dry them I tend to get mold in the inside of my peppers would making a slit in them work to dry them with out any molding on the inside ?
No need to put a slit in them. The key is a low humidity environment, and don't let the peppers touch each other. Airflow is good too
@@ChilliChump ok so I can dry them in the oven to spend it up I did that with my ghost pepers last season but not sure if it damages the capsaicin
It won't affect capsaicin. Just use a very low heat with your oven
@@ChilliChump ok can do I used 175 for my ghosts my ghost powder is blazing hot lol I can send you some if you would like I have about 6 oz left of it
Ha ha!First "like" is mine))))
Well done, when you mention that you're from South Africa, it's hard to dispute your expertise in piri piri recipes. However, I'm genuinely curious because I've come across many recipes that incorporate onion and lime zest into their piri piri sauce. I'd love to hear your thoughts on this and get your expert suggestion. Thanks in advance
If I'm making a fresh Piri Piri sauce or marinade to use that day, I will add onion. Lemon zest works well. I use some of that, and a lot of lemon juice again when making my Piri Piri marinades. I have a few videos on my channel showing this when doing chicken "Nandos" style
Thank you for explaining @@ChilliChump
How many Peri Peri plants are you planning on growing this year? Any ideas on how many peppers a single plant yields?
I think I planned for 8 this year. Will be doing some comparisons with them (hydro Vs soil) too. I think I got about 2 to 3 kg of peppers off my biggest peri peri bush last year. Can't remember exactly
You got a few planned too?
@@ChilliChump Yep! I have planned for 3 peri-peri plants that you provided the seeds for! Began my seedlings yesterday, to be exact.
Great video, I was wondering how many tablespoons of the chili peppers would that be?
In terms of crushed? I would say about 2 or 3 tablespoons
Thx, really appreciate it. I think ur channel is awesome! Keep them videos coming.
Thank you!
Hi mate, I imagine I could use any types of chillies? Have you tried this with Habanero?
Hi Graham, yes you can use most types of chillies. Some will taste better than others of course. If you like the flavours of Habaneros, then you will like them in this
@@ChilliChump thanks bud!
I got probably 300 grams of dried Habenero powder. That is the result of 2 years of growing habeneros and drying them. What to do with all of that stuff? Half a teaspoon will set a 2 gallon pot of food on fire...
The habaneros i grew seem a lot stronger than shop-bought ones. I suppose somewhere around 400k-500k scoville. Wonder why that is.
dried habs taste great on their own. I do however have a recipe I have worked on for a while for a good habanero salt spice. I will film that in the future!
@@ChilliChump Can't wait. :)
Hi. Nice
But why you use the suger.?
Because that is part of the recipe I came up with. Offsets the flavours nicely. I use erythritol sometimes instead, for a low carb version.
Great video, hope they’re happy tears... 😂
could you not leave it course and put it inside an old pepper-grinder and put it on meat/etc as is?
Absolutely. Actually my wife suggested this while I was making it.
@@ChilliChump You definitely married the right woman! haha Can't wait till my birds eyes are grown and I can try this out!
How do you dry your chili.?
I dry mine in my airing cupboard where my hot water tank is. So it is always warm in there, and the humidity is very low (I think I showed it in my video where I showed how I harvest seeds from my peppers)
@@ChilliChump if you do not have such a place, what Will you recomend, drying in the oven or a dehydrator?
A dehydrator would be ideal....however you may have some spicy dried fruit in the future if you use the same dehydrator for other things 😉. The oven would work too....very low heat for a half a day or so. Or until the are "crispy" dry, not cooked though! Just be careful if doing this with hotter peppers, the fumes in the house could get quite bad!
@@ChilliChump thank you for your advice. And No SPICY fruit for the family Will not be a god Thing. I actually almost killed My Mother i law after she used My "chili Coffee grinder" to make a Nice freesly grinded cop of Coffee it was not well receiced!. 😂😂😜😜👍
Have you ever tried this recipe with peppers that were smoked?
Huh, always thought peri peri had some sort of citrus in it, lemon or lime. The stuff I buy anyway, has a bit of a citrus taste.
I have tried this with citric acid...and it is ok. But I much prefer the recipe I put together in this video, and adding fresh lemon when I spice my chicken
@@ChilliChump Yeah, I hear that. I have to try this recipe with a touch of dried lime zest though.
I did that before and it made the spice clump up....possibly because I wasnt able to dry the lemon zest enough. Let me know how it turns out!
What if you used this salt in a brine ? Brine some chicken for piripiri chicken
The production quality is very high, yet the views are surprisingly low. I'm conflicted by this.
Whiskey for horses
hahaha it's Abkhaz adjika
At first I read this as piper perri spicy salt.
she is spicy and also salty
love u daddy
silly billy