Sorry for the late comment here, but thought I should put a little update to this...freezing won't kill the lactobacillus...it will slow it down and even stop it for a while. However to be sure of stopping the fermentation you will need to heat your sauce up to above 60'C for 10 mins. Or you need to ensure your final mix is below 3.5pH (lactobacillus becomes inactive at that point)
Just hoping to make my own hot sauce soon with my garden harvest, And am quite the newbie. I'm curious as to why one would ferment the peppers but not the fruit? Is it because it would make alcohol content? Isn't fermentation done to keep things safe for consumption longer? How would not fermenting the fruit affect things? If you find yourself with enough free time to answer then thanks in advance.
@@Herby161616 the fruits have a lot of sugar....and will likely ferment through before the peppers. It is a lactofermentstion, so no alcohol will be made. But lactofermented fruit results in a bit of a strange taste. If you want the sweetness and flavour of the fruit, you add it afterwards. Try both ways, and see which you prefer.
@@ChilliChump you can also add a chemical called Potassium Metabisulfate. Brewers use it to prevent bottle bombs (alcohol bottled while it still is fermenting). It will permanently end all types of fermentation and reduce oxidation, even if more Lacto or yeast is added. It will not prevent rotting and decay however, and should not be added while a ferment is going on. There are people who claim to be allergic to Metabisulfate, but there is not a lot of medical evidence to support this allergy (it may exist or it may not, medical research is more focused on other matters right now). I recommend informing people that it has Metabisulfate in it, and if they are allergic replace it with a traditionally pasteurized bottle of hot sauce. Of coruse, heat is still recommended for pasturizing the hot sauce.
One thing that has been helpful for me in preventing growth on top is to sprinkle a bit of vinegar on the mash after filling it into the bucket. This way you don’t have to worry about having not enough head space.
I rarely make hot sauces myself but I love watching your videos, a lot of great information and you have such a calm way of presenting it. Very enjoyable
Dude. So glad I stumbled across your channel. I’ve binged about 20 episodes this week. Got some kit ordered on amazon. Been making hot sauce for a while but never fermented. Can’t wait to get started. Peace out.
I've been following you for years. I recommend you to my friends and strangers as well. I've fallen off a bit as I've been concentrating on home made breads,cheeses, sauerkraut, miso, and wine and mead. I'm coming back around in my train of hobbies.
The end of the grow 2019, I used your vacume seal bag method with about 2 pounds of ripe cayannes, jalapenos and habaneros. It was the first time my wife said "it's too hot". Thanks for a great new hobby.
From oz I am growing - Trinidad scorpion and Carolina reaper s. Pickled 12 jars and brined and extra virgin oiled 2 and smoked virgin oiled 2. Going to definitely sauce up the rest. You are the best . And you seem to have an Aussie accent. Are you a mix between SA and American?
Well thanks to @Chillichump, I made my first Cajun style wing sauce, my first cayenne sauce, my first habanero sauces and a straight green jalapeno sauce with garlic. I have 10 pounds of home made kimchi going in the fridge. Kosher garlic dill pickles next. All were huge hits with neighbors threatening to drink the bottle😂 I didn't make them stoopid hot...that's easy. I wanted flavor first. Thank you so much Shawn for your hard work and inspiration. I wish you great success.
Thanks Kevin! Check out some of my other fermenting videos and recipes, I hope you enjoy them! ChilliChump Ferments: ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
I would eat all the mango hot sauce. I have a potential suggestion you might want to try for an interesting hot sauce sweetener, try sweet potato. It's very sweet and has a great flavor. I've tried this before twice with spectacular results and once where it was less than brilliant. It definitely brings a unique flavor profile you might find fun.
@@semillerimages Good luck! It's an interesting flavor, and super unusual in a hot sauce as far as I know. I can't remember if I cubed them after discarding the skins, or mashed them though. I'm not sure it matters.
Great video I've got a lot of different peppers going and since I cant get a decent hot sauce from the local stores I've decided to just make a bunch of different small batches and decide what I want to keep creating. I'm also keeping one of each variety for cloning.
I'm brazilian. I'm a new channel subscriber. I really like its content of fermented sauces. Activate the subtitles for Portuguese, as I've already tried it and only the subtitles appear in English. Thank you and congratulations for the channel.
love your channel,you make some awesome hot sauces, i have a green house with peppers in it now and i want to try my hand at sauces so i may pick your brain in the future...cheers
I first saw tasting video and only then noticed this one which answered all my questions. This is nice one. Thank you. And I see that you already have 31 000 subscribears! Congratulations! 👍
Thank you so much for all your videos, most videos online requires self experiment to actually learn, yours are like learning from the expert since u have so much practice and experience doing it.
I buy around 150 habanero peppers & or bonnets once every couple months, I store them in the freezer, & they taste just fine! Generally I cook with hot peppers, rather than making hot sauces, or just raw dogging them.
I made my first fermented mash. There was no growth, but i thought it smelled and tasted kinda weird. I dont know if it was normal, but the ph was around 4.2, i added vinegar and boiled it. It came out alright in the end, i decided to strain it which i regret because i think it ruined it. I need to try again with some better peppers. Ive never grown anything so i used what i could find at the store, which wasn't much
thank you for de-stemming rather than cutting. it kills me to see people cut off the best part of the pepper because they don't just pull the stem off. also cardimon is great straight. you can get the 'raw' seed from the indian store and break away the husks and grind the seeds in the coffee grinder for an even 'fresher' taste.
You really do have the best channel for hot sauce making! You inspired me to make my first lacto-fermented sauce, well making my first sauce period! I'm using my custom created Logan Peppers which I have an abundance of this year because I went from 3 plants to 20 plants. I didn't known what to do with them all, but I do now! 1st week of fermentation has passed. I'm so excited for it! If you want to see some of my crazy bumpy spikey mean looking Logan Peppers, let me know!
Hey Don, thank you for the kind words! I am glad your first fermentation is on the go! I hope it turns out great. Come on over to my facebook page (facebook.com/chillichump), or on reddit (reddit/r/chillichump) and post up your Logan pepper pics!
Great video. This channel is always my go-to one for chilli and hot sauce vids. I was thinking of adding some stuff to a basic hot sauce myself, this will help me a lot, thanks.
Good you came back to the risk of blending fresh fruits in your hot sauce. Having been through a couple of videos on UA-cam, I was so proud showing off one of my first big bottles of hot sauce with habenero and pineapple, that has been in my fridge for a couple of weeks. I opened it up at a party. It got in several peoples eyes. It was a nightmare.
one really nice way to freeze peppers is get a grill going and soften them until theres a bit of black, then lay out seperated in freezer to freeze, then repack once they're frozen. that saves freezer space compared to freezing them raw with the air cavity, and also makes them perfect for adding to pizza or would be good for fermenting like this too. you need to stir pepper mash sauces like 3 times per day at least, and there wont be any yeast. add tomato to the mash for faster fermentation. and never ferment in plastic!!
also, for green pepper hot sauce ferments or green fermented salsas, add yellow tomatoes to your mash, (i use a mash for tomato ferments and stir like crazy) to provide the sugar for fermentation and itll still be green
thank you so much for sherring all this with us . I just make my very FIRST fermented chilli sauce, I went through most of your videos and that should help. The fermentation just started and I hope to get a good sauce after while. Whish me luck, I've been cooking my sauces till now and was quity happy with result. Lets see how will the fermentation work out.
how funny! i have the same experience, watched most of the chilichump videos and have two jars going for my very first fermentations, one with brine and one pure mash! both have great activity going but just cleaned out some white mold from the mash one, the other one seems to be going great too. So good luck to you too and a very big THANK YOU to Chilichump! PS: are you familiar with chili klaus? check him out, he has some english videos, he is hilarious! ua-cam.com/users/wunderhits
If there was a god, it would be a man by the name of Chili Chump 🌶 This has to be one of the best pages out there. Thank you for teaching us and entertaining 🙏🏼
1. What happens if the pH is too high? Do you add an acid? 2. Does fermenting for a very long period of time really make that much of a difference in taste. Loving your videos. Excited to see (taste) what I make at the end of our season. LOL--watching the entire video answered my first question but I'd be interested in your views on my second one.
If you end up with the pH being too high I would recommend adding vinegar (or another acid like lemon, citric acid etc) then cook the sauce (simmer for 10 minutes) to ensure any harmful pathogens are killed off. Then bottle. Fermenting for longer periods of time has diminishing returns after a couple months. So 2 to 3 months would be more than long enough for most sauces. I would suggest at least 1 month though. The exception is if you are fermenting in a wooden barrel or something else that adds flavour (the Tabasco company do their fermenting in used whiskey barrels for 3 years or more.
hey! in order to kill the lactobacillus ,what about after adding the fruit ,you pasteurise the bottles filled with the sauce,instead of boiling the sauce in a pan?.that way you will not change the texture of the sauce due to moisture loss. thank you!
@@ChilliChump thank you for the super quick answer! you think if you pasteurise the bottles at 65 celsius would be enough?as i did some reading,lactobacillus does not like temps over 40 something celsius!
Great video as always! I just started a "chipotle in adobo" fermented hotsauce. Smoked some jalapeños and added tomatos, onions, garlic, some apple and a bay leef. I'm very excited, how it's coming out :-]
@@samsagas Thank you but naaah. I don't do videos ;) If you want to try it yourself, here is the recipe I did: 25g smoked Jalapeños (from 150g fresh Jalapeños) 30g Apple 70g Tomato 20g Onion 1/2 clove garlic (about 2g) 5 corns of black pepper 150ml 3%Saltwater (the dryed chilis soke a lot water up) 1 bay leef When the fermentation is finished, I will ad 1/2 tablespoon oregano and maybe some sweetener and/or apple cider vinagar.
1 bulb of garlic for 3kg of other stuff? The last few fermentation I've done I've used 1 bulb for 0.25kg of peppers. Currently I'm doing a fermentation with 0.5kg of habaneros, 2 bulbs of garlic, 6 cardamon pods crushed, 2 whole star anise, about 15 cloves and a teaspoon of whole peppercorns. its only a week in, but already smells amazing.
Setting up a new fermentation right now using your recipe. For fruit, I'll be using pineapple, mango, guava and passion fruit. I wonder how it turns out. Guess I'll know in a few weeks' time.
@@bokbokbagawk Quite well overall. The sauce turned out super tasty. I calculated 36k SHU, and it tasted like it. Rather sweet, extremely fruity (50% fruit by mass), very rich flavour. The pineapple worked best by a long way. Mango was OK. Passion fruit left a ton of seed shards in the sauce, which looked weird, but tasted fine. Guava was the worst of the lot. Taste-wise, it was very subdued, barely noticeable, but the bad part was the colour. I think this might be due to oxidation, but it went greyish-brown instead of the vibrant orange I expected. I ate all of it though :).
My tobasco sauce turned out awesome. Did fermentation to your recipe and then added some jack daniels wood chips soaked in JD. delicious. Have 2liters to use up. The guy at the homebrew store in Emmarentia in Joburg suggested using some probiotics from the chemist, apparently there are some which are heavy in lacto. Add half a teaspoon and it just ensures a rapid kickoff which prevents infection. (Disclaimer I’ve not tried it but they’ve given me good advice in the past)
Personally, I don't like any additives that kickstart fermentation, generally speaking anything fermented just needs to take its time, and gets better that way. In my opinion, anything good is worth taking your time for. I can see why someone making these professionally would want the production time low, but as a hobby, I always feel it's a risk you don't need to take.
I wasn't selling my hot sauces last year! But I am this year, got quite a few coming over the next months. Sign up for my newsletter so you get alerted when I put any new products up for sale. Because they are small batches, they may sell out pretty quick: www.chillichump.com/newsletter
This has given me inspiration. I have a significant crop I’m about to harvest. Is it possible to ferment in a gallon demijohn with an airlock? I should have enough mash to fill it up just above the shoulder.
Just found this channel and i am really liking the content. One question on this video, why did you keep the garlic whole? In cooking, you always want to smash your garlic for optimum flavor. Have you tried this and found there to be no difference? Or does smashing the garlic (and releasing the oils from the garlic) mess with the fermentation?
Smashing the garlic won't ruin the fermentation. But it will mean that the garlic will ferment through. I wanted a stronger garlic taste in this, so leaving it whole will allow more of those flavours to come through at the end (that was the theory at least...and it worked out well I think). Basically garlic has quite a few sugars and the lactobacillus will process it through if it can...leaving it whole means that the inner parts are likely not to be fermented through completely
So if I understand it well, adding fruits doesn't mess with the longevity of the sauce as long as the PH level is low enough (and you stop the fermenting by freezing or cooking the sauce)? An onther question, how long can you keep the fermented sauces once the are finished? And do you store them in the fridge or at room temp? Also nice video's, realy enjoy watching them!
Hi there! Yes, you should be fine as long as you keep the pH low enough and stop the fermentation. If you want to be EXTRA cautious, I would recommend simmering the resulting sauce on the stove (gently) for about 10 minutes before bottling. The sauce should keep fine on the shelf for at least a year. In the fridge maybe even longer. But hopefully your sauce is so delicious it wouldn't last that long 😉 I am glad you are enjoying my videos!
By adding in the fruit to the bottle without pasteurizing the sauce, is there a risk of a secondary fermentation in the bottle, maybe even causing bottle-bombs?
Hi there ! I am married with two! The one is my wife and the other Is chilli peppers😄 In this video you talk about distilled vinegar, what if i use raw ? I have to say you do great job with your channel pal so keep up!!
Thank you! I'm glad you are enjoying it! You can use raw vinegar, just make sure the pH levels are where you need them to be and also make sure you aren't introducing any pathogens to the sauce (decent raw vinegar shouldn't have a problem)
Can you ferment the fruit seperately and add the two together for the final blend? I was thinking mash ferment in the jar for the peppers and vacuum bag fermentation for the fruit. I would really appreciate your input.
Michael Bean It’s a Ninja, they have that distinctive column of blades instead of putting them all at the bottom. Pretty effective but you can’t use a stick to move stubborn bits around like a standard blender.
I know this video came out a year ago but it’s worth a shot. I’ve tried two times to make a jalapeño pineapple sauce. I fermented jalapeños, Buena Mulatas, onions, and garlic for 2 weeks then did a 1:1 ratio of mash to pineapple. I put them in the freezer afterwards for 3 days. The fermentation still started back up again. To me you are like the god of hot sauce making, but everyone I’ve asked says that freezing doesn’t kill lactobacillus. What do I do?
Freezing unfortunately doesn't kill the lactobacillus...well, you would have to freeze at a lot lower temperature. However if you have fermented thoroughly enough, and got the pH of the blended sauce below 3.5pH then no need to freeze or even heat. The lactobacillus won't be active below that point. However, heating your sauce above 60'C for 10 min will make sure that the fermentation is dead.
thats what i thought too, maybe he lets the bottle open for freezing, because i think, it will only shatter if there is not enough space inside the bottle, when the liquids stretch by the process of freezing...
Hi, you mentioned a mango pickle you used to have in SA, was it called atcha? Apologies if I've got that wrong but I've never heard of it before, however does sound delicious! Do you have a video/recipe for how to make that?
I’ve watched this video tonnes of times... and it just clicked in my mind that you were saying mango achar!! 😅 This is a very popular Indian pickle that has reached the world’s corners! We have it here too given the sizable Indian community.
Mate from oz I'm growing Trinidad scorpion,and Carolina reaper. I've pickled 12 jars and brined and extra virgin olive oiled 2 and smoked and brined and oiled 2 . Defiantly going to. Make the rest of my produce with some sauce . You seem to have a SA or American but very close to Australian accent?
Two questions if I may: 1) when you added the fruit, did you allow it to further ferment? 2) if you did a further fermentation, did you strain the mash out and put it on your stir plate? Ok, a 3rd...are either of those two questions even necessary?
@@ChilliChump I have a little over 2 gallons of habanero mash (currently fermenting)I need to do something with. I will likely add diff fruits as in this video. Would you recommend doing this like your buffalo sauce (stir w/vinegar then strain) then adding the fruit? I do have a stir plate.
You may have problems with this on a stirplate....it is very viscous. And with regards to stopping the fermentation, freezing is still ok if the pH is low enough...but a better plan is to heat it to 65 to 75'c for a few minutes
Sorry for the late comment here, but thought I should put a little update to this...freezing won't kill the lactobacillus...it will slow it down and even stop it for a while. However to be sure of stopping the fermentation you will need to heat your sauce up to above 60'C for 10 mins. Or you need to ensure your final mix is below 3.5pH (lactobacillus becomes inactive at that point)
Just hoping to make my own hot sauce soon with my garden harvest, And am quite the newbie. I'm curious as to why one would ferment the peppers but not the fruit? Is it because it would make alcohol content? Isn't fermentation done to keep things safe for consumption longer? How would not fermenting the fruit affect things? If you find yourself with enough free time to answer then thanks in advance.
@@Herby161616 the fruits have a lot of sugar....and will likely ferment through before the peppers. It is a lactofermentstion, so no alcohol will be made. But lactofermented fruit results in a bit of a strange taste. If you want the sweetness and flavour of the fruit, you add it afterwards. Try both ways, and see which you prefer.
@@ChilliChump you can also add a chemical called Potassium Metabisulfate. Brewers use it to prevent bottle bombs (alcohol bottled while it still is fermenting). It will permanently end all types of fermentation and reduce oxidation, even if more Lacto or yeast is added. It will not prevent rotting and decay however, and should not be added while a ferment is going on. There are people who claim to be allergic to Metabisulfate, but there is not a lot of medical evidence to support this allergy (it may exist or it may not, medical research is more focused on other matters right now). I recommend informing people that it has Metabisulfate in it, and if they are allergic replace it with a traditionally pasteurized bottle of hot sauce.
Of coruse, heat is still recommended for pasturizing the hot sauce.
@@ChilliChump Thank you for the info, much appreciated.
Potassium sorbate aka fermentation stopper available in homebrew shops 🍻
Not a big hot sauce guy, but the content on your channel is amazing. You really deserve more views. Keep it up man!
Maybe he needs to choose better titles for the video or something to satisfy UA-cam's algorithm, there must be tutorial videos about that on UA-cam
One thing that has been helpful for me in preventing growth on top is to sprinkle a bit of vinegar on the mash after filling it into the bucket. This way you don’t have to worry about having not enough head space.
I bet that butcher block is spicy as hell
10k two months ago and now on 30, keep it going! 100k is not far away! amazing videos everytime
I rarely make hot sauces myself but I love watching your videos, a lot of great information and you have such a calm way of presenting it. Very enjoyable
Thank you! I'm glad you are enjoying my videos
Your editing really takes these videos to another level, especially during the chop sequences. That does not go unnoticed!
Dude. So glad I stumbled across your channel. I’ve binged about 20 episodes this week. Got some kit ordered on amazon. Been making hot sauce for a while but never fermented. Can’t wait to get started. Peace out.
The comments on guy's content are always super wholesome. Not surprising given the informative and high quality videos
I am very fortunate to have some really great viewers and supporters!
Your videos are very thorough & informative, I appreciate all the knowledge you share!
I've been following you for years. I recommend you to my friends and strangers as well. I've fallen off a bit as I've been concentrating on home made breads,cheeses, sauerkraut, miso, and wine and mead. I'm coming back around in my train of hobbies.
Hey Micah,. As long as you pop back in now and then, I'm happy!
The end of the grow 2019, I used your vacume seal bag method with about 2 pounds of ripe cayannes, jalapenos and habaneros. It was the first time my wife said "it's too hot". Thanks for a great new hobby.
GREAT VIDEO!!! monster mash indeed! Man, your videos are top quality. I hope you get noticed by more people. Hugely underrated channel!
your videos are awesome, it helps me understand mo about fermenting and making the hot sauce in general!.
You mate are an expert. There's nothing else we need to know . Best presenter of hot sauce ever. Love it
From oz I am growing - Trinidad scorpion and Carolina reaper s.
Pickled 12 jars and brined and extra virgin oiled 2 and smoked virgin oiled 2. Going to definitely sauce up the rest. You are the best . And you seem to have an Aussie accent. Are you a mix between SA and American?
Well thanks to @Chillichump, I made my first Cajun style wing sauce, my first cayenne sauce, my first habanero sauces and a straight green jalapeno sauce with garlic. I have 10 pounds of home made kimchi going in the fridge. Kosher garlic dill pickles next.
All were huge hits with neighbors threatening to drink the bottle😂 I didn't make them stoopid hot...that's easy. I wanted flavor first. Thank you so much Shawn for your hard work and inspiration. I wish you great success.
Lots of good tips, i just got into fermentation in august. 2nd generation chilli head
Thanks Kevin! Check out some of my other fermenting videos and recipes, I hope you enjoy them!
ChilliChump Ferments: ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
That blender is nuts.
Mega Fermentation is how I found you, and subscribed to you. Thanks for the awesome content! 🇿🇦
I would eat all the mango hot sauce. I have a potential suggestion you might want to try for an interesting hot sauce sweetener, try sweet potato. It's very sweet and has a great flavor. I've tried this before twice with spectacular results and once where it was less than brilliant. It definitely brings a unique flavor profile you might find fun.
Do you use raw sweet potato or cooked?
@@semillerimages Cooked, I never tried using raw sweet potato. I steamed them to keep most of the flavor in and discarded the skins after cooking.
@@AcydDrop cool! I'll have to try that too!
@@semillerimages Good luck! It's an interesting flavor, and super unusual in a hot sauce as far as I know. I can't remember if I cubed them after discarding the skins, or mashed them though. I'm not sure it matters.
Great video I've got a lot of different peppers going and since I cant get a decent hot sauce from the local stores I've decided to just make a bunch of different small batches and decide what I want to keep creating. I'm also keeping one of each variety for cloning.
I'm brazilian. I'm a new channel subscriber. I really like its content of fermented sauces. Activate the subtitles for Portuguese, as I've already tried it and only the subtitles appear in English. Thank you and congratulations for the channel.
Welcome to my channel Karl!
I am working through my videos to enable the translations.... It takes some time!
love your channel,you make some awesome hot sauces, i have a green house with peppers in it now and i want to try my hand at sauces so i may pick your brain in the future...cheers
Great video with plenty of great tips. Thanks!
Another great vid. Very informative, and simple enough for even a dinosaur like me to understand. Thanks for sharing!
Just got my grommets and airlocks today and I have you to thank for convincing me to get them!
Keep up the great work!
Excellent! Good luck and let us know how you get on!
I first saw tasting video and only then noticed this one which answered all my questions. This is nice one. Thank you. And I see that you already have 31 000 subscribears! Congratulations! 👍
Thank you so much for all your videos, most videos online requires self experiment to actually learn, yours are like learning from the expert since u have so much practice and experience doing it.
My pleasure, I'm glad you are enjoying my content Touhid
Great Job on your videos. I just started about 60 various pepper plants this will be so helpful when I start harvesting.
I buy around 150 habanero peppers & or bonnets once every couple months, I store them in the freezer, & they taste just fine! Generally I cook with hot peppers, rather than making hot sauces, or just raw dogging them.
I made my first fermented mash. There was no growth, but i thought it smelled and tasted kinda weird. I dont know if it was normal, but the ph was around 4.2, i added vinegar and boiled it. It came out alright in the end, i decided to strain it which i regret because i think it ruined it. I need to try again with some better peppers. Ive never grown anything so i used what i could find at the store, which wasn't much
Awesome video, makes me want to get cracking with growing some chillies. Looking forward to how the Ikea hydroponics gets on.
this channel is god damn amazing. i surely know how to turn my peppers into hotsauce this summer
This is fantastic. Very good advice with the freezing technique. Thank you!
Gonna freeze my fermented batch today!
thank you for de-stemming rather than cutting. it kills me to see people cut off the best part of the pepper because they don't just pull the stem off. also cardimon is great straight. you can get the 'raw' seed from the indian store and break away the husks and grind the seeds in the coffee grinder for an even 'fresher' taste.
You really do have the best channel for hot sauce making! You inspired me to make my first lacto-fermented sauce, well making my first sauce period! I'm using my custom created Logan Peppers which I have an abundance of this year because I went from 3 plants to 20 plants. I didn't known what to do with them all, but I do now! 1st week of fermentation has passed. I'm so excited for it! If you want to see some of my crazy bumpy spikey mean looking Logan Peppers, let me know!
Hey Don, thank you for the kind words! I am glad your first fermentation is on the go! I hope it turns out great. Come on over to my facebook page (facebook.com/chillichump), or on reddit (reddit/r/chillichump) and post up your Logan pepper pics!
Recently discovered your channel- love your vids. Thank you!
Thanks Michael, and welcome!
Your content is great and always seem to answer the questions I’m thinking.
Thank you Josh! I am really glad you are enjoying my videos
Great video.
This channel is always my go-to one for chilli and hot sauce vids.
I was thinking of adding some stuff to a basic hot sauce myself, this will help me a lot, thanks.
Another awesome video! Thanks for all the ideas! Keep up with your excellent work! Greetings from Buenos Aires.
Thank you Gus!
Good you came back to the risk of blending fresh fruits in your hot sauce. Having been through a couple of videos on UA-cam, I was so proud showing off one of my first big bottles of hot sauce with habenero and pineapple, that has been in my fridge for a couple of weeks. I opened it up at a party. It got in several peoples eyes. It was a nightmare.
one really nice way to freeze peppers is get a grill going and soften them until theres a bit of black, then lay out seperated in freezer to freeze, then repack once they're frozen. that saves freezer space compared to freezing them raw with the air cavity, and also makes them perfect for adding to pizza or would be good for fermenting like this too. you need to stir pepper mash sauces like 3 times per day at least, and there wont be any yeast. add tomato to the mash for faster fermentation. and never ferment in plastic!!
also, for green pepper hot sauce ferments or green fermented salsas, add yellow tomatoes to your mash, (i use a mash for tomato ferments and stir like crazy) to provide the sugar for fermentation and itll still be green
Great Job!! looks soooooo gooooood!!!!
thank you so much for sherring all this with us . I just make my very FIRST fermented chilli sauce, I went through most of your videos and that should help. The fermentation just started
and I hope to get a good sauce after while. Whish me luck, I've been cooking my sauces till now and was quity happy with result. Lets see how will the fermentation work out.
how funny! i have the same experience, watched most of the chilichump videos and have two jars going for my very first fermentations, one with brine and one pure mash! both have great activity going but just cleaned out some white mold from the mash one, the other one seems to be going great too. So good luck to you too and a very big THANK YOU to Chilichump!
PS: are you familiar with chili klaus? check him out, he has some english videos, he is hilarious! ua-cam.com/users/wunderhits
If there was a god, it would be a man by the name of Chili Chump 🌶 This has to be one of the best pages out there. Thank you for teaching us and entertaining 🙏🏼
I'm trying to make a Rocoto based hot sauce, I'd love to see you attempt one so I can have a guide
Those colours!
Yay watching old videos today so glad I could get alot of fam to subscribe also happy your over 130,000 subscribers
Ntondele we said in my Mother tong Kikongo wich means, Thank you so much. What a great lesson!.
Badass monster mash. Another great video. Thanks for sharing.
It looks so tasty! Thanks for the video.
When you said "I'm gonna try and not to breath in the fumes" I covered my nose with my shirt, haha.
Lol...I had cut out a bit a little earlier where I choked (when I first opened it!)
What a fucking great guy you seem to be. Keep it up mate, I LOVE your videos :)
Good tip on freezing
Amazing video!
Thank you! Do many great advice. ❤️🌶
I binged watched breaking bad and was addicted your show is not crystal meth but I’m addicted
Greatest way to support an amazing channel like this? Share the videos!!!!
one of your better vids! great great stuff!
1. What happens if the pH is too high? Do you add an acid? 2. Does fermenting for a very long period of time really make that much of a difference in taste. Loving your videos. Excited to see (taste) what I make at the end of our season. LOL--watching the entire video answered my first question but I'd be interested in your views on my second one.
If you end up with the pH being too high I would recommend adding vinegar (or another acid like lemon, citric acid etc) then cook the sauce (simmer for 10 minutes) to ensure any harmful pathogens are killed off. Then bottle.
Fermenting for longer periods of time has diminishing returns after a couple months. So 2 to 3 months would be more than long enough for most sauces. I would suggest at least 1 month though. The exception is if you are fermenting in a wooden barrel or something else that adds flavour (the Tabasco company do their fermenting in used whiskey barrels for 3 years or more.
@@ChilliChump Thanks for the info--I do appreciate you taking the time to answer questions.
Any remarks about the taste of each of the fruit blends? I’m curious how they turned out. The pomegranate sounded interesting as they can be so tart!
I did a tasting with my brother: ua-cam.com/video/aNWhSlPgX8E/v-deo.html
hey! in order to kill the lactobacillus ,what about after adding the fruit ,you pasteurise the bottles filled with the sauce,instead of boiling the sauce in a pan?.that way you will not change the texture of the sauce due to moisture loss.
thank you!
That would work for sure.
@@ChilliChump thank you for the super quick answer! you think if you pasteurise the bottles at 65 celsius would be enough?as i did some reading,lactobacillus does not like temps over 40 something celsius!
Yeah I would aim for about 65 Celsius, remember that you would need to get the contents to that temperature
@@ChilliChump yes obviously!i am going to use a immersion circulator to have a accurate temp and simmer the bottles at least for 1 hour.
Great content, im learning a lot from your videos!
Thank you, I am glad you are enjoying it!
Could you lay down a layer of plastic wrap over the top of the mash to help with the possible mold that can grow on top with its exposure to oxygen?
That would be risky...and not entirely necessary if you leave only a small headspace
Be sure to check out chamoy sauce. It's a salty apricot sauce with chilli. It was a revelation when my wife introduced me to it.
that fruit chopping was so satisfying haha
Great video as always! I just started a "chipotle in adobo" fermented hotsauce. Smoked some jalapeños and added tomatos, onions, garlic, some apple and a bay leef. I'm very excited, how it's coming out :-]
Dang! Sounds awesome you should do a video for that !!
@@samsagas Thank you but naaah. I don't do videos ;)
If you want to try it yourself, here is the recipe I did:
25g smoked Jalapeños (from 150g fresh Jalapeños)
30g Apple
70g Tomato
20g Onion
1/2 clove garlic (about 2g)
5 corns of black pepper
150ml 3%Saltwater (the dryed chilis soke a lot water up)
1 bay leef
When the fermentation is finished, I will ad 1/2 tablespoon oregano and maybe some sweetener and/or apple cider vinagar.
1 bulb of garlic for 3kg of other stuff? The last few fermentation I've done I've used 1 bulb for 0.25kg of peppers. Currently I'm doing a fermentation with 0.5kg of habaneros, 2 bulbs of garlic, 6 cardamon pods crushed, 2 whole star anise, about 15 cloves and a teaspoon of whole peppercorns. its only a week in, but already smells amazing.
Sounds interesting using star anise.. you have a vide ?
Hi, what proportion of mango to mash did you use for the mango sauce please? Will you do a mango habanero sauce recipe? That seems very popular
Did you include the skin of the lemon? Or just the juice?
Yes, the whole lemon including the skin.
@@ChilliChump thank you. I just stated making my hot sauce since the time I stumbled upon your chanel. Thanks for the info.
I've only recently started using hot sauce on like everything, and I think it's because I've been watching your videos😂
Tabitha Riggins omg same
how do you make sure the sauce fermenting process does not continue once they are bottled? lol nevermind ... i watched a bit longer
Setting up a new fermentation right now using your recipe. For fruit, I'll be using pineapple, mango, guava and passion fruit. I wonder how it turns out. Guess I'll know in a few weeks' time.
How did it work out?
@@bokbokbagawk Quite well overall. The sauce turned out super tasty. I calculated 36k SHU, and it tasted like it. Rather sweet, extremely fruity (50% fruit by mass), very rich flavour. The pineapple worked best by a long way. Mango was OK. Passion fruit left a ton of seed shards in the sauce, which looked weird, but tasted fine. Guava was the worst of the lot. Taste-wise, it was very subdued, barely noticeable, but the bad part was the colour. I think this might be due to oxidation, but it went greyish-brown instead of the vibrant orange I expected. I ate all of it though :).
You can also use raw mango
My tobasco sauce turned out awesome. Did fermentation to your recipe and then added some jack daniels wood chips soaked in JD. delicious. Have 2liters to use up. The guy at the homebrew store in Emmarentia in Joburg suggested using some probiotics from the chemist, apparently there are some which are heavy in lacto. Add half a teaspoon and it just ensures a rapid kickoff which prevents infection. (Disclaimer I’ve not tried it but they’ve given me good advice in the past)
Personally, I don't like any additives that kickstart fermentation, generally speaking anything fermented just needs to take its time, and gets better that way. In my opinion, anything good is worth taking your time for. I can see why someone making these professionally would want the production time low, but as a hobby, I always feel it's a risk you don't need to take.
ainumahtar can’t fault your thinking agree that time is often the underrated ingredient
Why do I see a link on the description to everything else but not a link to buy one of your hot sauces 👀
I wasn't selling my hot sauces last year! But I am this year, got quite a few coming over the next months. Sign up for my newsletter so you get alerted when I put any new products up for sale. Because they are small batches, they may sell out pretty quick: www.chillichump.com/newsletter
that is one EPIC blender
Yeah it is decent!
its referred to as a "head of garlic", as far as ive always heard, only heard it called a bulb when its growing in the ground
I'm fairly sure it depends on regional factors, some might call it a head some a bulb. I've heard both used myself.
Aka soda or pop
Exactly.
This has given me inspiration. I have a significant crop I’m about to harvest. Is it possible to ferment in a gallon demijohn with an airlock? I should have enough mash to fill it up just above the shoulder.
Yeah absolutely. That would be a perfect container!
He wishs we could smell it.
I wish i could smell it.
yes this is what i asked for and you delivered looking forward for more! 🤤
Спасибо! Рецепт супер!
Atchay moango is the best that were my love pickling chillis sauce come from Durban
Just found this channel and i am really liking the content. One question on this video, why did you keep the garlic whole? In cooking, you always want to smash your garlic for optimum flavor. Have you tried this and found there to be no difference? Or does smashing the garlic (and releasing the oils from the garlic) mess with the fermentation?
Smashing the garlic won't ruin the fermentation. But it will mean that the garlic will ferment through. I wanted a stronger garlic taste in this, so leaving it whole will allow more of those flavours to come through at the end (that was the theory at least...and it worked out well I think). Basically garlic has quite a few sugars and the lactobacillus will process it through if it can...leaving it whole means that the inner parts are likely not to be fermented through completely
Awesome
So if I understand it well, adding fruits doesn't mess with the longevity of the sauce as long as the PH level is low enough (and you stop the fermenting by freezing or cooking the sauce)?
An onther question, how long can you keep the fermented sauces once the are finished? And do you store them in the fridge or at room temp?
Also nice video's, realy enjoy watching them!
Hi there! Yes, you should be fine as long as you keep the pH low enough and stop the fermentation. If you want to be EXTRA cautious, I would recommend simmering the resulting sauce on the stove (gently) for about 10 minutes before bottling.
The sauce should keep fine on the shelf for at least a year. In the fridge maybe even longer. But hopefully your sauce is so delicious it wouldn't last that long 😉
I am glad you are enjoying my videos!
By adding in the fruit to the bottle without pasteurizing the sauce, is there a risk of a secondary fermentation in the bottle, maybe even causing bottle-bombs?
Never mind, watched the rest of the video 😄
Hi there ! I am married with two!
The one is my wife and the other Is chilli peppers😄
In this video you talk about distilled vinegar, what if i use raw ?
I have to say you do great job with your channel pal so keep up!!
Thank you! I'm glad you are enjoying it!
You can use raw vinegar, just make sure the pH levels are where you need them to be and also make sure you aren't introducing any pathogens to the sauce (decent raw vinegar shouldn't have a problem)
Great video Friend 👍🏻
should see if you can get charapita from peru they are amizing little pepers nice and fruity
Can you ferment the fruit seperately and add the two together for the final blend?
I was thinking mash ferment in the jar for the peppers and vacuum bag fermentation for the fruit.
I would really appreciate your input.
wow, that is quite an industrial blender you got there LOL
It could be a question of perspective because it was right in front of the camera =P
What kind of blender is used ??
Michael Bean It’s a Ninja, they have that distinctive column of blades instead of putting them all at the bottom. Pretty effective but you can’t use a stick to move stubborn bits around like a standard blender.
I know this video came out a year ago but it’s worth a shot. I’ve tried two times to make a jalapeño pineapple sauce. I fermented jalapeños, Buena Mulatas, onions, and garlic for 2 weeks then did a 1:1 ratio of mash to pineapple. I put them in the freezer afterwards for 3 days. The fermentation still started back up again. To me you are like the god of hot sauce making, but everyone I’ve asked says that freezing doesn’t kill lactobacillus. What do I do?
Freezing unfortunately doesn't kill the lactobacillus...well, you would have to freeze at a lot lower temperature. However if you have fermented thoroughly enough, and got the pH of the blended sauce below 3.5pH then no need to freeze or even heat. The lactobacillus won't be active below that point. However, heating your sauce above 60'C for 10 min will make sure that the fermentation is dead.
I did not know you could freeze those bottles without the glass shattering :) gonna try it, in a plastic bag.
thats what i thought too, maybe he lets the bottle open for freezing, because i think, it will only shatter if there is not enough space inside the bottle, when the liquids stretch by the process of freezing...
I have never had a problem with them breaking...maybe it is down to the bottles I use?
Chillichump Ill give it a shot with water first :)
Hi, you mentioned a mango pickle you used to have in SA, was it called atcha? Apologies if I've got that wrong but I've never heard of it before, however does sound delicious! Do you have a video/recipe for how to make that?
It's called Mango Atchar. I think I have the recipe in my recipe book in my shop. But I will be doing a video on it in the future
I’ve watched this video tonnes of times... and it just clicked in my mind that you were saying mango achar!! 😅
This is a very popular Indian pickle that has reached the world’s corners!
We have it here too given the sizable Indian community.
Mate from oz I'm growing Trinidad scorpion,and Carolina reaper. I've pickled 12 jars and brined and extra virgin olive oiled 2 and smoked and brined and oiled 2 . Defiantly going to. Make the rest of my produce with some sauce . You seem to have a SA or American but very close to Australian accent?
Two questions if I may: 1) when you added the fruit, did you allow it to further ferment? 2) if you did a further fermentation, did you strain the mash out and put it on your stir plate? Ok, a 3rd...are either of those two questions even necessary?
No, I didn't ferment it further...I wanted to maintain the flavour and sweetness of the added fruit.
@@ChilliChump I have a little over 2 gallons of habanero mash (currently fermenting)I need to do something with. I will likely add diff fruits as in this video. Would you recommend doing this like your buffalo sauce (stir w/vinegar then strain) then adding the fruit? I do have a stir plate.
You may have problems with this on a stirplate....it is very viscous. And with regards to stopping the fermentation, freezing is still ok if the pH is low enough...but a better plan is to heat it to 65 to 75'c for a few minutes
@@ChilliChump so - skip the strain and stir...just blend in the fruit and bottle?
How long will it be before you review the flavors of the sauces you added fruit too? that Apricot one looks awesome!!!
Video is already out 😊 ua-cam.com/video/aNWhSlPgX8E/v-deo.html
@@ChilliChump Yep, saw it. Kudos, everything sounded awesome. I was surprised to hear how muted the mango flavor was.
lovely blender, please may I know precisely what brand & model? Thanks for all the good recipes.
It's this one here geni.us/nutrininjablend