Throwing this out there in case it's not been added to comments: a great alternative for this variety of chili is to smoke them. They are thin skinned, so smoking them on a low temp (~200F) with a sweet smoking wood (e.g. apple or peach) will accomplish BOTH dehydration while adding tremendous depth in flavor.
i would recomend a brine fermentation with this pepper. the colour of my sauce got a much brighter yellow, almost the original colour of the fresh peppers. and at the end you can use the brine to dilute the sauce.
My fermentations are always in brine. My batch fermentations have too frequently been subject to kam yeast, I had to keep an eye on it, check often. With vegetables properly settled under brine, I just wait 3-4 weeks for chili, and proceed to next steps. My choice is pure laziness!
I respect how you mention your success:to:failure ratio when it comes to experimenting with new things. Like they say, "If you are not failing, you are not trying" Great videos brother 👍
4 роки тому+17
I really like the Lemon Drop. Last year I picked two from the tree and gave one to my mother and I had the other one and only seconds after that I realized, that my comment "they are not so bad, but they taste really fruity" was not that correct. My mother requested eminently some milk. :D They are really nice and I will grow them again.
Instead of using water, use orange juice! It's great, better than vinegar in my opinion. Just try it I promise it's good and you'll love it, especially in a sauce that's already made with a citrus tasting pepper like Aji Lemon Drop anyway.
@@ChilliChump Lost mine today too, reserved the last similar 2m*2m*1.5m one in the local Argos to collect tomorrow. They're already like gold dust with so many people stuck at home, they'll be as rare as unicorn farts by monday when everyone's polytents are destroyed in the wind! Glad to say I saved the majority of my chillis, I think the only carolina reaper I had sprout is gone though :'(
We grow a medley of chilies like piquines,tepines,rat shit Thai marbles. Over the years they have crossed and have evolved to have a really special character of spicy and flavor. They are labor intensive but the rewards are worth it. They will grow back after cutting down the stalks.They love the heat here in Texas and can be picked about every 5 days. Some are dried and some are frozen. Now you got me fermenting!! Thanks for answering my post and Keep On Keeping On!
After watching your videos I grew some Aji lemon drops this year. I made a small batch of sauce using just the fermented peppers, some pineapple, and a bit of lime juice. And of course some white vinegar and salt. It turned out great!
Looks like Aji amarillo from Peru, my nephew is Peruvian and he makes the most delicious sauce with it. Floral is the word, with a little bite to them, hot but palatable. BIg thumbs up from French France I watch all your videos 😀 and lucky we are that a local organic farmer/friend produces them
Really enjoyed this video I learned a lot. I have just grown Lemon Drop Chillies and now I know what to do with them. You present very well and it was a pleasure to listen to you. Thank you. Linda
I grow lemon drops and I usually make a fresh Mexican type salsa with them...onion...cilantro...salt...a little fresh garlic...served with crisp tortilla chips... You can kinda roast off the lemon drops first...excellent flavor! Oh, and a small splash of red wine vinegar!
When you began talking about how the water brought the pH of the sauce up to dangerous levels, I was thinking that you should add a food-safe buffer such as citric acid. Looks like you really thought of everything! Genius as always.
Hi @chillichump, I am a huge fan of your channel. I love watching you make sauce, because I live in Japan where having a garden is almost an impossible dream, living in a cramped Japanese apartment. But you do give me inspiration to try and experiment with flavours. We also recently hired a south African woman to our company. So I was happy to realize that fact the other day. I am always happy to see your new videos. Keep up the great work. Thanks so much for your hard work.
Dude, PREACH the whole coriander seed gospel. That has got to be one of the best smelling spices, so underrated. Thanks for the good vid! Made my first hot sauce from last year's dried peppers -- very excited to try more this year. Cheers!
Love the Aji peppers. I made a sauce similar but used some garlic and smoked Aji lemon drops. It had good heat and the flavor was outstanding. You got notes of each ingredient but the flavor of the pepper was out in front.
You mention yourself for every succes theres 20 failures and its actually nice to hear that even someone as experienced as yourself runs into issue. I'm sure I saw a video where you demonstrated some issues youve had with ferments. maybe you could consider doing a similar thing with actual plants and issues you encountered during your grow and potential causes and solutions.
The failures are more down to the flavour combinations at this point thankfully. I haven't had a failed fermentation in years now! But you have to keep trying different things, to see what works etc. I am doing a new beginners guide this year, and will certainly add what I can about common issues with plants. Good idea!
i have dried peppers of all sorts. after drying i then take my Vitamix and turn them to powder... i usually add/mix the top 5 hottest pepper powders in various combo's/amounts. Word to the wise. do not open that lid for a good 5 minutes after powdering the peppers.. go outside and be up wind from it ... they are amazing in a powdered state.
Another method for decreasing the pH is by adding ascorbic acid (Vitamin C). Food manufacturers often do this as they can advertise "now with Vitamin C" so people think it's healthier. Vitamin C is a good natural preservative. This was a good video. I really like the transparency and honesty of the content you create.
I love growing these because of the prolific amount of peppers you get from them and also my friends cant get enough of them for some reason. I'm like you not my favorite but a Interesting pepper.
I found the Aji Lemons to have a way more earthen flavor fermented. Also has perfumey note that comes through but the flavours almost conflict not compliment eachother if you know what I mean. I like adding them to salsas raw (they remind me of jalapeno burn with citrus punch) but probably won't run them in 2022 season. 🤷♂️
Great vid as always! Also, thanks for including links to equipment you use! I have my first crop of superhots (C. Reapers and Choc. Scorpions) are outside growing now and I look forward to fermenting some sauce from them after harvest. Your vids are really educational and entertaining!
Ahh I’m glad someone else gets zoflora as well as lemon from this chilli! It seems to be the placenta that has the kitchen cleaner flavour to me. I fancy trying the madre vieja as it’s meant to be thicker skinned and more productive as an alternative but if I manage to overwinter the lemon drops for another year I’ll still grow them!
I was pleasantly surprised by a British sauce I found by accident. "The sauce shop" Habanero hot sauce. Literally just salt, Habaneros, and some vinegar. Absolutely love to spice up my dishes with it.
They do a lemon drop sauce that's incredible. Little difficult to find (I've seen it occasionally in sainsburys and bought a few bottles whenever have!) but flavorful and a nice level of heat
This is such an amazing video. Love the way you explain everything, as well as the factoids on the left. Really good walk through of adding water, citric acid, vinegar, etc. Also love how you have the guts to eat the dehydrated pepper even though you hate it!
I wonder if this pepper would pair well with saffron in a hot sauce, that would both improve the colour and hopefully complement the floral flavours. That or just turmeric. By the way I'm growing this pepper for the first time this year.
Thanks for sharing your process, and for the vac seal method! I'll try that this year. The sauce looks great. I grew Lemon Drop last year, actually shot a review but haven't published yet. I didn't do a whole lot withthe peppers but I do remember liking the powder I made from them.
i just made my first hot sauce using aji limon peppers, afterwards i looked up this video. I fermented the peppers with makrut lime zest, lemon zest, makrut lime leaves, and lemongrass. it's very zesty, and exactly what i was going for
Hey CC! My job requires me to neutralize very alkaline suspension with HCl (so I understand there's some big differences between what I do and what you're doing here). While your research was correct, I've noticed that there isn't so much an exponential volumetric correlation when you're measuring your acid to bring the pH down. Basically what I'm saying is, if you were to constantly feed a solution at pH 2.0 into a solution at say, 11.0, as the pH comes down, it doesn't cross pH 8.0 10x faster than it passed 10.0 from 9.0. I hope that makes sense.
@@ChilliChump Lol, I meant "passed from 10.0 to 9.0" I knew something didn't sound right! Best of luck! I enjoy your experiments, and have great respect for your chilli knowledge!
When I brew or ferment things I usually make a 5 gallon batch of diluted Starsan and fill a spray bottle. I will use this CONSTANTLY to keep things good and sterile. That way I can use my favorite stir spoon and tasting spoon. Never mind the spot cleaning and habitual re-cleaning I do as I go. I’m sure most people do the same, but if you are new to the game it’s a good habit to have IMO. Cheers everyone!
This was my favorite hot pepper I grew last year. It has a great lemon flavor, the floral notes weren’t too heavy imo. I can’t wait to try to make hot sauce when they’re in season again. Thanks for the inspiration!
@@salpine Thanks! I've been looking for peppers that I can substitute for habs. I really like more of a citrus flavour. The floral can be a bit overpowering, especially in sauces.
try the Aji Pineapple which is similar to the lemon but sweeter and no soap flavor. Also excellent video production, you are really upping your game! nice work.
Great vid! Lemon drop was actually the first pepper I grew. This is now my 4th or 5th season after that, all thanks to lemon drop. Althou probably mostly because how great it is with salmon! And because it was very productive
Great to see you CC! Love those Ajis! Thanks for the tips about citric acid. Don't taint your sauce bro - use a mother of pearl spoon for tasting, not metal. ;)
I fermented my aji limon in a jar with air lock and they stayed a nice vibrant yellow. They made a great sauce. I wonder what it is about the vacuum bag method that turns them that nasty brown color.
Too funny! Where do I start? LD's have been my mainstay for the past 3 years. Used to get soooo excited about them but now I can hardly taste one. Go ahead and say it, tastes like soap! Great for powders mainly. It's been a good run and they have served me well, but time to move on. Thanks for a great video and laugh at the end👍.
That's interesting, I used to like them when I grew them a few years ago but the difference between peppers on the same plant could be huge. Some soapy and outright bad and some very floral and tasty without the soapy flavour. Nowadays I'm growing Aji Cito instead as they have way less of the soapy flavour but still quite a similar taste profile.
@@TheEvilGod I still have 2 legacy LD plants going cause I like the powder. My new plants are Aji Golden and Guyana (which is struggling but think is gonna make it). I really hope the flavor isn't quite sooo soapy.
I did last year a fermentation with lemon drops but I did a brine and they did not discolour at all 🤔 And tried your killer Cajun the other day and it was AWESOME 😋
Did you test the pH? When the pH drops below about 3.7 it seems that discolouration starts. I had a similar discolouration with a brine ferment I did with some aji lemon drops
@@ChilliChump unfortunately nevever got to to test ph and had nothing but desasters this year with my chilli crops, 😔 ma's losses cos of virus and not being able to to get wot I need and wen 😭😭 Hopefully next year will be kind for me lol 🙏🏻🙏🏻
The Aji Lemon is my favorite Chili. I use it in Salads and very often I add them to when I cook Asian or Indian dishes (fresh or dried chilis). Unfortunatelly all my Aji Lemon plants died this spring.
I’m growing these this year . Excited to try to try them . Never ate one or seen one in person .My plan is to try my first cross pollination with these and Tabasco. Great video once again !
After seeing this video im hopeful i didnt mess up my fermentation i made a salt water brine and used Chile Tepin Chile pequin jalapeño poblanos hot banana peppers and a huge red sweet bellpepper from Mexico its been fermenting in a jar loosely closed for 5 days now
I’m going to check it out. Thanks 🙏.. I got some naga vipers that kickstart my heart and cry and sweat. The flamethrower and flavor was earthy, but no sweetness lik a habanero. Love your show man, keep up the good work 👍
Currently growing tabasco and habanero here in South Africa. Hoping to copy some of your sauces and use those chilies instead. Made one hot sauce before with a brine fermentation (don't know the pepper type, was store bought and I'm a chili novice).
Vacuum seal fermenting 🤯 Wow awesome idea Love this guys videos Going to be doing some sauces using his techniques this fall Really love the video with the stir plate…
ChilChump, you’ve inspired me to make my own sauces. I actually started my first fermentation 2 days ago. It is a vacuum seal fermentation, and I’m curious why you recommend against re-vacuuming the bag after releasing CO2. Love your videos. Stay Spicy 🌶
You mentioned that citric acid doesn't have a strong citrus taste, which I suppose is true, but it definitely doesn't taste neutral! Citric acid is intensely sour. Imagine the face-puckering sourness of Warheads candies - that's citric acid. It's still a great acid for acidifying your sauce, but you should taste before and after and add it gradually so it doesn't get too sour. You could also use lactic acid, of course, which would taste more like the natural fermentation flavour.
The xanthan should be added mixed with salt and/or sugar to help with the dilution. If not, there is the risk of not achieving the emulsion as particles would be floating around.
Could add turmeric to get the color you might've been expecting. Might add a little interesting flavor too. Might be something to experiment with. Still disappointing the nice bright color of the peppers didn't come through.
If you want to dilute it without increasing the ph and not change the taste profile, try adding a neutral vegetable oil. Will make ur sauce viscus and increase its shelf life.
Love your videos dude. I have 2 questions for you. 1. What's the best temperature for fermentation to occur? 2. Approximately how much extra space is needed so the bag doesn't explode during the fermentation process with the vacuum sealer? Thanks in advance!
Hi Trevor, I would aim to have the temperature between 19 and 21 Celsius. Lower temperature for longer ferments. And have a look at the part of this video where I show the result of the vacuum ferment, you can see what I do about "exploding bags" Thank you for watching and being part of my channel!
Hello from Peru where that aji lemon drop is from , we eat it raw here usually on ceviche our signature dish, too bad you dont like that chilli we love it here, btw great channel. Im looking forward on making my own brand of chilli sauces since we have so many types of chillies here.
Ginger? You can't be serious what kind of chilli sauce are you eating. Needs way more salt the thicker he added was completely unnecessary and he should have added more vinegar and NO water oh and garlic and a bit of cilantro would have really made that sauce rookies!!
Blood Money Hey have some respect for the big guy, I dont see you growing your own peppers or making sauce videos, if you feel so strongly why dont you show the world what a real lemon drop sauce looks like instead of criticizing someone who thought what they made was good.
Nice video as usual :) Hope it gets a litte bit warmer soon here in sweden soo I can move out all my peppers and I can't wait until your recipe book arrives in the mail! :D
instead of adding water or vinegar to make it thinner, you could use a wheatgrass auger to juice some of the chillis and make a pulpless liquid and add that in as needed. just an idea!
I'm new to making hot sauces, I usually buy commercial sauce. I love the idea of fermented peppers to make sauce. I wondered if the common hot sauces are cooked ? your vids are great. Can't wait till my garden gives up her peppers.
Throwing this out there in case it's not been added to comments: a great alternative for this variety of chili is to smoke them. They are thin skinned, so smoking them on a low temp (~200F) with a sweet smoking wood (e.g. apple or peach) will accomplish BOTH dehydration while adding tremendous depth in flavor.
Good tip. Thank you.
i would recomend a brine fermentation with this pepper. the colour of my sauce got a much brighter yellow, almost the original colour of the fresh peppers. and at the end you can use the brine to dilute the sauce.
And you might want to add turmeric for color and it's natural antibacterial, antiviral, antifungal properties are a win win
My fermentations are always in brine. My batch fermentations have too frequently been subject to kam yeast, I had to keep an eye on it, check often. With vegetables properly settled under brine, I just wait 3-4 weeks for chili, and proceed to next steps. My choice is pure laziness!
I was going to ask if doing this in brine would save that awesome color. I also like the idea of turmeric as was mentioned. Great video
I respect how you mention your success:to:failure ratio when it comes to experimenting with new things. Like they say, "If you are not failing, you are not trying"
Great videos brother 👍
I really like the Lemon Drop. Last year I picked two from the tree and gave one to my mother and I had the other one and only seconds after that I realized, that my comment "they are not so bad, but they taste really fruity" was not that correct. My mother requested eminently some milk. :D
They are really nice and I will grow them again.
I dried Lemon drops last fall and ground them up and made Lemon drop salt. Delicious but very spicy.
Just finalized my lemon drop sauce based on this recipe. I added pineapple too and the sauce turned out to be simply awesome.
Pineapple and habanero is my favorite
Instead of using water, use orange juice! It's great, better than vinegar in my opinion. Just try it I promise it's good and you'll love it, especially in a sauce that's already made with a citrus tasting pepper like Aji Lemon Drop anyway.
September 2019 - Those were the days... Really miss those months. Never thought that will happen.
I made a batch of pear & lemongrass chilli sauce with Aji limon chillis. It was sensational!
That sounds fantastic!
Looks great. My “greenhouse” blew away in high winds today in Scotland so chilli pepper content was much appreciated
Oh man, that has got to suck! I hope it is recoverable! We are getting some strong winds today too...but I am guessing nothing like you have had!
@@ChilliChump Lost mine today too, reserved the last similar 2m*2m*1.5m one in the local Argos to collect tomorrow. They're already like gold dust with so many people stuck at home, they'll be as rare as unicorn farts by monday when everyone's polytents are destroyed in the wind! Glad to say I saved the majority of my chillis, I think the only carolina reaper I had sprout is gone though :'(
I love the lemon drop, I turned my harvest into a sriracha sauce that’s been well received by friends and family.
We grow a medley of chilies like piquines,tepines,rat shit Thai marbles. Over the years they have crossed and have evolved to have a really special character of spicy and flavor. They are labor intensive but the rewards are worth it. They will grow back after cutting down the stalks.They love the heat here in Texas and can be picked about every 5 days. Some are dried and some are frozen. Now you got me fermenting!! Thanks for answering my post and Keep On Keeping On!
I am a fan of your videos and I made a Aji Lemon Drop sauce with Parsley and Cilantro and it was delicious.
Cool details about the PH scale. Learn two subjects in a single video ;) cheers!
After watching your videos I grew some Aji lemon drops this year. I made a small batch of sauce using just the fermented peppers, some pineapple, and a bit of lime juice. And of course some white vinegar and salt. It turned out great!
Awesome Cody! Such a rewarding experience I'm sure!
I love the food science that you include with your videos. Really appreciate it.
Looks like Aji amarillo from Peru, my nephew is Peruvian and he makes the most delicious sauce with it. Floral is the word, with a little bite to them, hot but palatable. BIg thumbs up from French France I watch all your videos 😀 and lucky we are that a local organic farmer/friend produces them
Really enjoyed this video I learned a lot. I have just grown Lemon Drop Chillies and now I know what to do with them. You present very well and it was a pleasure to listen to you. Thank you. Linda
Thank you Linda. I'm glad you enjoyed it!
I grow lemon drops and I usually make a fresh Mexican type salsa with them...onion...cilantro...salt...a little fresh garlic...served with crisp tortilla chips... You can kinda roast off the lemon drops first...excellent flavor! Oh, and a small splash of red wine vinegar!
I just learned that this is the pepper I'm growing, and YES they are very floral. Not really that hot, but pretty floral.
Ground chia seeds is good for thickening, and is a natural organic alternative.
Thanks i have some but no
z gum
great video mate. another masterclass
Thanks Tony!
When you began talking about how the water brought the pH of the sauce up to dangerous levels, I was thinking that you should add a food-safe buffer such as citric acid. Looks like you really thought of everything! Genius as always.
I used to grow these when I was a kid. I loved them.
Hi @chillichump, I am a huge fan of your channel. I love watching you make sauce, because I live in Japan where having a garden is almost an impossible dream, living in a cramped Japanese apartment. But you do give me inspiration to try and experiment with flavours. We also recently hired a south African woman to our company. So I was happy to realize that fact the other day. I am always happy to see your new videos. Keep up the great work. Thanks so much for your hard work.
Thank you for the kind words Don! I am glad I can provide some inspiration to you. Thank you for watching my videos!
Dude, PREACH the whole coriander seed gospel. That has got to be one of the best smelling spices, so underrated. Thanks for the good vid! Made my first hot sauce from last year's dried peppers -- very excited to try more this year. Cheers!
Really great, in depth video on hot sauces, pH, etc.
And oh yeah, lemon drop peppers too.
Love the Aji peppers.
I made a sauce similar but used some garlic and smoked Aji lemon drops.
It had good heat and the flavor was outstanding.
You got notes of each ingredient but the flavor of the pepper was out in front.
You mention yourself for every succes theres 20 failures and its actually nice to hear that even someone as experienced as yourself runs into issue. I'm sure I saw a video where you demonstrated some issues youve had with ferments. maybe you could consider doing a similar thing with actual plants and issues you encountered during your grow and potential causes and solutions.
The failures are more down to the flavour combinations at this point thankfully. I haven't had a failed fermentation in years now! But you have to keep trying different things, to see what works etc.
I am doing a new beginners guide this year, and will certainly add what I can about common issues with plants. Good idea!
i have dried peppers of all sorts. after drying i then take my Vitamix and turn them to powder... i usually add/mix the top 5 hottest pepper powders in various combo's/amounts. Word to the wise. do not open that lid for a good 5 minutes after powdering the peppers.. go outside and be up wind from it ... they are amazing in a powdered state.
Another method for decreasing the pH is by adding ascorbic acid (Vitamin C). Food manufacturers often do this as they can advertise "now with Vitamin C" so people think it's healthier. Vitamin C is a good natural preservative.
This was a good video. I really like the transparency and honesty of the content you create.
I will look into that, good idea Matthyys. And thank you!
I love growing these because of the prolific amount of peppers you get from them and also my friends cant get enough of them for some reason. I'm like you not my favorite but a Interesting pepper.
Against colour chaging maybe some lemon juis? I use this allways and works fine. And it is a preserver as well as vinegar.
I found the Aji Lemons to have a way more earthen flavor fermented. Also has perfumey note that comes through but the flavours almost conflict not compliment eachother if you know what I mean. I like adding them to salsas raw (they remind me of jalapeno burn with citrus punch) but probably won't run them in 2022 season. 🤷♂️
I think this variety is nice to put in the smoker and add to a sauce with oven roasted red chillies, garlic and tomatoes
You cutting all the peppers just summed up my first couple of days back at work! 🤣
Great vid as always! Also, thanks for including links to equipment you use! I have my first crop of superhots (C. Reapers and Choc. Scorpions) are outside growing now and I look forward to fermenting some sauce from them after harvest. Your vids are really educational and entertaining!
Thank you for the kind words. And thank you for watching!
WHOA! I have been looking this pepper up for the last few days, have 2 plants growing! very interested. And now you post this :D
Ahh I’m glad someone else gets zoflora as well as lemon from this chilli! It seems to be the placenta that has the kitchen cleaner flavour to me. I fancy trying the madre vieja as it’s meant to be thicker skinned and more productive as an alternative but if I manage to overwinter the lemon drops for another year I’ll still grow them!
I was pleasantly surprised by a British sauce I found by accident. "The sauce shop" Habanero hot sauce. Literally just salt, Habaneros, and some vinegar. Absolutely love to spice up my dishes with it.
They do a lemon drop sauce that's incredible. Little difficult to find (I've seen it occasionally in sainsburys and bought a few bottles whenever have!) but flavorful and a nice level of heat
I love the lemon drop. I dice them and sprinkle them on salad.
This is such an amazing video. Love the way you explain everything, as well as the factoids on the left. Really good walk through of adding water, citric acid, vinegar, etc.
Also love how you have the guts to eat the dehydrated pepper even though you hate it!
I wonder if this pepper would pair well with saffron in a hot sauce, that would both improve the colour and hopefully complement the floral flavours. That or just turmeric. By the way I'm growing this pepper for the first time this year.
LOVE THIS! Lemon drops are a household favorite.
Very informative video, always learning. I'm growing Aji pineapple this year maybe I'll give this a shot
So awesome I look forward to trying this I love lemon everything thank you for sharing
I have 6 Lemon Drop plants flowering now. Planning to make a basil hot sauce with them.
You must have had a massive harvest from 6 plants!
I’m planning to grow a lot this year, but only 2-3 plants per each of many varieties.
Well done chump! Really enjoy riding along as you share your passion!
I dont understand why this guy doesn't have more views/subs really underrated
Thanks Luke, that's kind of you to say. And thank you for watching!
Thanks for sharing your process, and for the vac seal method! I'll try that this year. The sauce looks great. I grew Lemon Drop last year, actually shot a review but haven't published yet. I didn't do a whole lot withthe peppers but I do remember liking the powder I made from them.
i just made my first hot sauce using aji limon peppers, afterwards i looked up this video. I fermented the peppers with makrut lime zest, lemon zest, makrut lime leaves, and lemongrass. it's very zesty, and exactly what i was going for
You deserve so many more subs.
Love the fast cuts
Hey CC! My job requires me to neutralize very alkaline suspension with HCl (so I understand there's some big differences between what I do and what you're doing here). While your research was correct, I've noticed that there isn't so much an exponential volumetric correlation when you're measuring your acid to bring the pH down. Basically what I'm saying is, if you were to constantly feed a solution at pH 2.0 into a solution at say, 11.0, as the pH comes down, it doesn't cross pH 8.0 10x faster than it passed 10.0 from 9.0. I hope that makes sense.
That's great info thank you, I appreciate it. I will be doing some more reading about this tonight!
@@ChilliChump Lol, I meant "passed from 10.0 to 9.0" I knew something didn't sound right! Best of luck! I enjoy your experiments, and have great respect for your chilli knowledge!
your technical explanation is superb...
Thank you
Great video as always!! Looking forward to the next one!!
When I brew or ferment things I usually make a 5 gallon batch of diluted Starsan and fill a spray bottle. I will use this CONSTANTLY to keep things good and sterile. That way I can use my favorite stir spoon and tasting spoon. Never mind the spot cleaning and habitual re-cleaning I do as I go.
I’m sure most people do the same, but if you are new to the game it’s a good habit to have IMO.
Cheers everyone!
This was my favorite hot pepper I grew last year. It has a great lemon flavor, the floral notes weren’t too heavy imo. I can’t wait to try to make hot sauce when they’re in season again. Thanks for the inspiration!
How would you compare it to a habanero? More or less floral?
@@johncarey5513 I would say lemon drop is less floral than habanero.
@@salpine Thanks! I've been looking for peppers that I can substitute for habs. I really like more of a citrus flavour. The floral can be a bit overpowering, especially in sauces.
try the Aji Pineapple which is similar to the lemon but sweeter and no soap flavor. Also excellent video production, you are really upping your game! nice work.
Good to hear that. Gonna try the pineapple👍
Great vid! Lemon drop was actually the first pepper I grew. This is now my 4th or 5th season after that, all thanks to lemon drop. Althou probably mostly because how great it is with salmon! And because it was very productive
I have been looking forward to this video since your taste test of this pepper!!
Great to see you CC! Love those Ajis! Thanks for the tips about citric acid.
Don't taint your sauce bro - use a mother of pearl spoon for tasting, not metal. ;)
I fermented my aji limon in a jar with air lock and they stayed a nice vibrant yellow. They made a great sauce. I wonder what it is about the vacuum bag method that turns them that nasty brown color.
Too funny! Where do I start? LD's have been my mainstay for the past 3 years. Used to get soooo excited about them but now I can hardly taste one. Go ahead and say it, tastes like soap! Great for powders mainly. It's been a good run and they have served me well, but time to move on. Thanks for a great video and laugh at the end👍.
That's interesting, I used to like them when I grew them a few years ago but the difference between peppers on the same plant could be huge. Some soapy and outright bad and some very floral and tasty without the soapy flavour. Nowadays I'm growing Aji Cito instead as they have way less of the soapy flavour but still quite a similar taste profile.
@@TheEvilGod I still have 2 legacy LD plants going cause I like the powder. My new plants are Aji Golden and Guyana (which is struggling but think is gonna make it). I really hope the flavor isn't quite sooo soapy.
I did last year a fermentation with lemon drops but I did a brine and they did not discolour at all 🤔
And tried your killer Cajun the other day and it was AWESOME 😋
Did you test the pH? When the pH drops below about 3.7 it seems that discolouration starts. I had a similar discolouration with a brine ferment I did with some aji lemon drops
@@ChilliChump unfortunately nevever got to to test ph and had nothing but desasters this year with my chilli crops, 😔 ma's losses cos of virus and not being able to to get wot I need and wen 😭😭
Hopefully next year will be kind for me lol 🙏🏻🙏🏻
I hope next year is a better season for you my friend!
The Aji Lemon is my favorite Chili. I use it in Salads and very often I add them to when I cook Asian or Indian dishes (fresh or dried chilis). Unfortunatelly all my Aji Lemon plants died this spring.
I’m growing these this year . Excited to try to try them . Never ate one or seen one in person .My plan is to try my first cross pollination with these and Tabasco. Great video once again !
Awesome (as usual)! I'm growing these chilis right now. Thanks for the inspiration!
I think that Aji Lemon Drop are perfect to fish dishes, especially ceviche
Good call. I think that would work well
After seeing this video im hopeful i didnt mess up my fermentation i made a salt water brine and used Chile Tepin Chile pequin jalapeño poblanos hot banana peppers and a huge red sweet bellpepper from Mexico its been fermenting in a jar loosely closed for 5 days now
Amazing video! Thank you for being awesome 👏
I’m going to check it out. Thanks 🙏.. I got some naga vipers that kickstart my heart and cry and sweat. The flamethrower and flavor was earthy, but no sweetness lik a habanero. Love your show man, keep up the good work 👍
If you use a small spice/coffee grinder you can get a super fine powder and dispense with the pestle and mortar
I like using the pestle and mortar for my small batches. When I make larger batches to sell, I have other equipment I use.
lemon drop is great as dried chili powder. goes great with soups, pasta, risoto :)
Currently growing tabasco and habanero here in South Africa. Hoping to copy some of your sauces and use those chilies instead. Made one hot sauce before with a brine fermentation (don't know the pepper type, was store bought and I'm a chili novice).
I might try this with my Lemon drop-cross-Aji Amarillo, the last of my plants before winter comes!
I de-pulp, dilute with a very little water , add citric acid and a little arrowroot powder to thicken it.
Vacuum seal fermenting 🤯
Wow awesome idea
Love this guys videos
Going to be doing some sauces using his techniques this fall
Really love the video with the stir plate…
Thanks Adam, I'm glad you are enjoying my videos!
fantastic, I learn so much
Man, I love your receipts!
ChilChump, you’ve inspired me to make my own sauces. I actually started my first fermentation 2 days ago. It is a vacuum seal fermentation, and I’m curious why you recommend against re-vacuuming the bag after releasing CO2.
Love your videos. Stay Spicy 🌶
Because there is no need to. The co2 inhibits pathogen growth....so having some in there is a good thing. Oxygen is the enemy of lactofermentation.
You mentioned that citric acid doesn't have a strong citrus taste, which I suppose is true, but it definitely doesn't taste neutral! Citric acid is intensely sour. Imagine the face-puckering sourness of Warheads candies - that's citric acid. It's still a great acid for acidifying your sauce, but you should taste before and after and add it gradually so it doesn't get too sour. You could also use lactic acid, of course, which would taste more like the natural fermentation flavour.
You are right Matthew, I should have maybe clarified in the video. It certainly adds a sour taste!
Awesome video. Glad I discovered your channel. Super informative. By the way, it's CardamoM, not CardamoN.
Right you are. I would have spelled it wrong as well.
Maybe now that I learned how to spell it, I’ll learn to actually use it too!
The xanthan should be added mixed with salt and/or sugar to help with the dilution. If not, there is the risk of not achieving the emulsion as particles would be floating around.
Amazing as always, I used dried lemon drops in my last sauce and love the flavour when sauced.
Could add turmeric to get the color you might've been expecting. Might add a little interesting flavor too. Might be something to experiment with. Still disappointing the nice bright color of the peppers didn't come through.
ChilliChump you are the very best thanks
If you want to dilute it without increasing the ph and not change the taste profile, try adding a neutral vegetable oil. Will make ur sauce viscus and increase its shelf life.
Oil can be dangerous to add...it will not increase shelf life. There is a reason I don't use oil in my sauces
I learn loads from you mate, always look forward to your next episodes.
Love your videos dude. I have 2 questions for you. 1. What's the best temperature for fermentation to occur? 2. Approximately how much extra space is needed so the bag doesn't explode during the fermentation process with the vacuum sealer? Thanks in advance!
Hi Trevor, I would aim to have the temperature between 19 and 21 Celsius. Lower temperature for longer ferments.
And have a look at the part of this video where I show the result of the vacuum ferment, you can see what I do about "exploding bags"
Thank you for watching and being part of my channel!
Hello from Peru where that aji lemon drop is from , we eat it raw here usually on ceviche our signature dish, too bad you dont like that chilli we love it here, btw great channel. Im looking forward on making my own brand of chilli sauces since we have so many types of chillies here.
Nali from Malawi also uses citric acid and its 👌🏼
I feel like ginger would have been good in this sauce.
Good call, I think you may be right.
Some garlic always goes good :)
Ginger? You can't be serious what kind of chilli sauce are you eating. Needs way more salt the thicker he added was completely unnecessary and he should have added more vinegar and NO water oh and garlic and a bit of cilantro would have really made that sauce rookies!!
@@roberttodd619 You sound nice...
Blood Money Hey have some respect for the big guy, I dont see you growing your own peppers or making sauce videos, if you feel so strongly why dont you show the world what a real lemon drop sauce looks like instead of criticizing someone who thought what they made was good.
Now I gotta get a vacuum sealer
Instead of adding water you could add apple juice (I use the cloudy one). It is low ph and apples and chillis really go well together.
That's a good option. But like I said in the video, you want to be careful adding too many different flavours. It will end up muddying the result.
Great episode! I like experiments too :)
I think, I have never seen you using water before.
Nice video as usual :) Hope it gets a litte bit warmer soon here in sweden soo I can move out all my peppers and I can't wait until your recipe book arrives in the mail! :D
instead of adding water or vinegar to make it thinner, you could use a wheatgrass auger to juice some of the chillis and make a pulpless liquid and add that in as needed. just an idea!
I'm new to making hot sauces, I usually buy commercial sauce. I love the idea of fermented peppers to make sauce. I wondered if the common hot sauces are cooked ? your vids are great. Can't wait till my garden gives up her peppers.
Some sauces are cooked...many aren't. Tabasco is a fermented sauce that isn't cooked for example.
Awesome video