Garlic Fire Hot Sauce
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- Опубліковано 4 лип 2024
- This is my new hot sauce, Garlic Fire. We have a special guest taster today too!
And I show my new bottling machine, this thing makes things much easier! If you want the longer version of the video, it is linked below.
👇 SHOW MORE to jump to the spot in the video that interests you:
Longer version: • Garlic Fire Hot Sauce ...
Want to buy my Garlic Fire hot sauce?
40ml: www.chillichump.com/product/g...
150ml: www.chillichump.com/product/g...
ChilliChump Shop: www.chillichump.com/shop
Vacuum sealer: geni.us/vacuumseal (AU: geni.us/VacuumsealAU)
Vacuum bags: geni.us/vacuumbags
Bottle Rinser: geni.us/bottlerinse
0:00:00 Introduction
0:00:20 Big bag of fermented mash
0:01:18 Black Garlic
0:02:20 Interesting blending result
0:03:25 Mrs CC makes an appearance!
0:04:39 Talking about next steps
0:05:36 New bottling machine
0:06:01 Premixing acid sanitisers (Starsan etc.)
0:06:23 Gratuitous slow motion
0:06:51 Comparing three of my sauces
0:07:28 Blazing Buffalo eXtreme tasting
0:08:17 Pain in the Bhut tasting
0:09:26 Garlic Fire tasting
0:13:57 Andre tasting Garlic Fire!
0:18:04 Finishing off
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Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country's Amazon website -- As an Amazon Associate I earn from qualifying purchases.
Sometimes it pays to read the description! pw: tabascoeyedrops **Sauce has been claimed!**
Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
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I know I am not sharing my full recipe with you here, but I have a few great recipes to share with you in the coming months! I hope you still enjoyed the video!
Outstanding. You are going to have to make another recipe book in the next year or two. Love it when you bring on your second opinion people.
Please please send one to BRIAN AMBS for review??!!!?
No No It's great everyone should go out and experiment on there own. You give a good solid base to go from and when I come up with something that tastes great from trying my own ideas. It feels so much better and gives a sense of pride. I love that you show and explain possibilities that we can try on are own. Yes it is not all my idea but the twists that we can come up with are one of the things that make it fun. It's less work and more of a fun hobby to do. I had no idea before of what could be tried and probably would not have tried some of the thing I do now. What you do is good and more then enough. No need to give out recipes better to give out what's possible and what is not safe to do. Give us a good solid start and let us grow from there.
Thank you much for all the help and advise you share with us to help us find enjoyment like you in this.
When the guy who is your internet sauce making Sensei...when HIS voice cracks like he's 13😂yeah...it's farkin hot mate! Well done!
Received our blazing buffalo and garlic fire yesterday. Both awesome! I put
1Tbsp of garlic fire on a chicken strip and went for one heck of a firey ride 🔥 🌶. Great flavors. Thank you.
Your attitude and passion is awesome and your emphasis on flavor in your sauces is spot on!!!!! Andre handled that spoonful really well, despite hiccups. Stay safe and bless
Thanks Jon. Andre is a legend...doesn't really do hot stuff, but I think we are bringing him round!
I’ve always found it interesting how different peppers will seem hotter than others because of the way it burns. Some peppers are immediately hot and just punch you in the face while others will be hotter but will slowly build over time and just destroy you after a few minutes. Peppers are fun and the possibilities are endless!
Personalities!😆
Just made my first order on the site! Very excited! I have my first hot sauce ferment going on right now(jamaican yellow mushroom). I'll post on the subreddit when it's done!
Thanks for the content. Seriously one of my favorite channels.
Just recently caught up on your latest videos and re-watching some of your old ones. Getting me really excited for the end of this season and I'm getting a lot of ideas. Can't wait to see what you do this year!
Andre's review had me chuckling. Got two bottles on order, looking forward to them!
I love the learning... and the unexpected results when creating sauces.... we can benefit from what we see here... :-)
This is great! Much love for helping me create my own sauce.
Great job! I have black garlic going right now. Should be ready in about 4 weeks along with my superhot fermentation. Thank you, sir, you are an inspiration.
Love your videos man learned alot from you ...love to see some more sauce videos thank you for all the hard work you put in to deliver this to the public...cheers
I em exited to taste those sauces. Just ordered some.
Great video as always :D
I need to thank you for your videos. I'm new to fermenting, making hot sauce, and growing hot peppers. You have really helped me with experimenting with flavor profiles and techniques. And a bit of a distraction from everything going on here in the states and the world. Stay safe, stay healthy, and stay spicy!
It is my pleasure! I am glad you get some enjoyment from my videos
I love the reactions hahah this one was a classic.
We just bought 2 bottles of this and can't wait. This is our second order from your site and we are excited to try this. We put hot sauce on everything!
Thank you!
Need to try this one. Pain in the bhut was really incredible. I'm pretty sure I'll like Garlic Fire too.
Purchased and excited. Thanks.
Really looking forward to these sauces arriving. The husband is getting through your produce by the gallon at the moment! They've certainly cheered up his lockdown, thank you.
Thank you! Really glad you guys are enjoying them. I'm sure you will love the new one! And the good news is, as I am able to sell more of my sauces...I should be getting to a point that I can reduce my pricing more over time.
Just received my Garlic Fire and it’s great! Perfect level of heat that lingers for along time. Great garlic flavor too.
Excellent! I am glad you like it!
Thanks for sharing your passion. I really enjoy Dave's insanity sauces.
I opened my bottle of garlic fire this morning and had it with some eggs and potatoes.
Absolutely delicious sauce. You get the umami of the black garlic behind the heat. Its a nice, even heat that builds up over time. Definitely quite hot but not painfully so. It complimented my eggs and potatoes quite well.
I would so cook with the black paste. I live garlic and love heat!!
A chili oil with that would be incredible
Holy crap. I figured it would be big but damn!! Looks so awesome!
Hype! Thank you!
Canadian viewer here. Just ordered a bottle, can’t wait to try. This is my First purchase because it has everything I like, garlic and scorpion pepper 😍
Thank you!
Canadian first-time 'r as well. Heat and funked over garlic got me too.
ChilliChump no problem man, I enjoy your dedication and proper procedures.
Thanks to you I made my first fermented hot sauce the other day
😍 Just made a cheeky little order to taste this lovely looking sauce. Keep up the good work dude love your vids
Thank you!
I had school for 17 years but i have met just a couple of teachers as good as you are. Cheers from Canada mate !
Thank you for the kind words Vincent!
Just bought a set of your sauces with your book. I adore hot sauce, made my first batch the other day and it rocked, excited to try yours and your recipes!
Thank you James!
@@ChilliChump I gather you're based in the UK? Where do you get your chilli's from? Would you consider doing an AMA?
Hi James. I do a monthly livestream, on the first Sunday of each month. And I grow the majority of my chillies. You can see my growing progress in some of my other videos on this channel: ua-cam.com/play/PLuQ_ySnkV1emS1G4rnhu7cA3d4EoaDsyC.html
Thanks you you I have developed my own pepper sauce. I live in Suriname S.A and I use madam Jeanette peppers. I taste so good that i had to make some for a friends friend in Holland. Thank you for the inspiration.
I bought one of these, and it is the BEST. So much flavour and not just "burning heat" thank you :)
Thank you! 🔥
@@ChilliChump the black garlic in it really adds a special quality :)
Awesome man!
Sold out already! Not to worry I grabbed one of each sauce that was available. Cant wait to try them out
They went quickly! I will be doing another batch in the future for sure! Sign up toi my newsletter, I send out an email when I have new items or stock in my store www.chillichump.com/newsletter
And thank you for your purchase, and support!!
My little bottle of Garlic Fire arrived in this morning's post - thank you!
It smells absolutely wonderful. A tiny splash, licked off my finger, still tingles on the tongue after 20 minutes.
Looking forward to a cheese and garlic fire toastie later today...
Excellent! I'm glad you liked it David! And thank you for your support!
Loving the timeline segments in the video, always watch all the way through but a great way to come back to a video for something you remember and want to check out.
Mate during the video I went over to the store, popped a small bottle of Garlic Fire into the basket and then Andre came on hiccoughing and spluttering and now i`m kaking myself.
Oh well here goes again !
Bud we can see the amount of work you put into that sauce. Good job.
Thank you mate! And I am sure you will enjoy it, just take it slow at first 😀
@@ChilliChump How did you let the gas build up out of that massive mash bag, I mean how did you reseal it ?
May I also comment, I prefer the reduced amount of vinegars in your new products, to me the Blazing was a bit overpowering. I appreciate you mentioned you are looking for alternatives to try keep fluid consistency and mouthfeel etc.
It`s why I like your channel, not too proud to call for changes and new ideas.
I just sealed it again with the vacuum sealer (without vacuuming).
I am always perfecting my sauces and spaces....and will never be too stubborn or proud to make changes! My Killer Cajun spice is on its third batch now, which I think is the recipe I have now settled on (purely from the heat perspective....first was not hot enough, second was too hot)
Hell yes! Finally!
I just ordered the spicy hotness!!! can't wait to taste it!
Thank you!
gonna buy it as soon as i can :D this looks deliciously spicy
Nice Haircut ! love the posts !
Great stuff Shaun.
Love this. I found that a brine ferment white whole garlic(not crushed) gives me the most garlic flavour with habaneros. I made a sauce last year which was awesome.
Will film myself when I taste the jigsaw... How hot would you rate it?
Got my sauce here in the U.S. yesterday (3 AUG 20). Wow, tasty addictive and HOT! Thank You Shawn for a great sauce.
Excellent, glad it arrived safe. And really glad you enjoy it!
Looks good. Just ordered one. Cheers!
Thanks David!
what a comfy pillow that was :D
Love the videos! They've motivated me to try my hand at fermenting and creating sauces.
I'm currently fermenting Carolina Reapers for the first time and I'm not to sure on what to add into the sauce. I love garlic sauces but was also thinking about making a sauce with fruit. Any suggestions would be appreciated!
Hi MJ, have a look at these videos of mine, it may give you some inspiration:
ua-cam.com/video/gBeQrQ6qA3k/v-deo.html
ua-cam.com/video/aNWhSlPgX8E/v-deo.html
You rock dude .
Wow... I can't believe that black garlic did that, just might have to make a purchase Shaun, damn nice day today, hopefully summer has finally arrived in the UK once again. Happy weekend skipper 🍻
I am optimistic for the weather this weekend! Is looking good so far! Cheers mate!
I’d love to try the garlic fire. I love garlic and I love the HEAT! Do you have a video on the proper tools/supplies for fermentation?
Hi Nick, have a look at my other fermenting videos, I show the whole process! Start with this video: ua-cam.com/video/iQqyA5zbps0/v-deo.html
Then have a look at my fermenting playlist: ua-cam.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html
blairs ultra death tastes fantastic. its my goto sauce for everything :) when I'm in no mood for heat, after death is a good one too
awesome
Ha ha - Daves Insanity, I've had a few of those, now thanks to you, I'm making my own.
Sos un maestro genial, saludos desde Perú.
recent subscriber, have experimented with some vacuum bag fermentation but would like to see a video on ferment vs non ferment chilli sauce same recipe would love to see the difference in flavour profiles
If you crush a few cloves of garlic and let them sit in some of your chilli ferment for a few weeks, you will have that amazing garlic kick you are looking for. It's my favorite way of making sauces with garlic.
Fantastic video Shaun. I started a ferment similar to yours only my garlic is going with the peppers. Hoping it goes on without any craziness. Thank you for another great video.
Thanks Samuel. And good luck!
@@ChilliChump your most welcome. I will keep you posted. Going to get some of your new sauce when i get paid next.
Awesome man, shoulda ate some of that paste on camera too lol
Love your channel, It has started me on my chilli journey, just ordered some blazing buffalo as I'm a chilli sauce virgin! What are the best three foods to try the sauce on? look forward to receiving it and more videos. All the best Jamie
Jamie, firstly thank you! And secondly...it goes great on most things. But give it a try on chicken wings...it's delicious! Add a little melted butter, some of the sauce...and coat some crispy chicken wings.
Just purchased some garlic fire sauce and peri salt, got extra to give to my brother, can't wait to try, wasn't sure you would ship to Australia but apparently so
Thank you! And yeah, I ship globally. Quite a few to Aus and NZ without issue
Really appreciate the time and dedication that goes into your videos Shaun! Seems your family are active participants too? Great to hear from Ms. ChilliChump. As your varieties of sauces grow in number, would a "collectors set of cards" ie your various labels in print, become something marketable without a bunch of efforts? Stay Safe and Stay Spicy! -Bob...
Hi Bob, thank you. That is not a bad idea actually. Mrs CC puts a lot of time and effort into creating the labels. I will have a chat with her. What we have done though is created 6 different designs for our thank you cards, that are pretty cool. A random one goes in each package.
Shawn, the first commercial sauce I ever are where I thought the garlic was really forward was Mo Hotta Mo Betta Chipotle Garlic sauce and salsa. I love garlic...Obsessive.😂
Just bought the garlic fire. The pain in the bhutt is amazing tasting😁👌
Thank you! And I am glad you enjoyed the Pain in the Bhut!
Is the garlic fire already sold out? I dont see it on the website?
It sold out pretty quickly. Last one went yesterday morning.I will be making another batch in a few months time. There are other sauces and spices available on my shop still.
can u give us a link were u ghet your hot sos bottels and caps and all u use in the bottel
Great Video! Thanks for sharing it with us!
Have you ever tried to ferment chilies, honey and garlic in the same fermentation? I am sure you have seen (done?) garlic and honey ferments. I wonder if you can mix them all together. Maybe some pumpkin, too? What do you think?
This was your best video in a long time!! Having to he wife I. There would be good. Love the second taste test.
Turning solid was unexpected.
I've been a long time subscriber and I have learned so much from you! Where do you get your small bottles from?
Look up woozy bottles
The bigger bottles are woozy bottles, or worcester sauce bottles. The smaller ones can be found here: bit.ly/Smallbottles
Glad you dont want to make melt your face hot sauce. I enjoy tasting, great video.
Hi,
About fermentation, is it ok to use a small portion from a strong fermenting chilies as "starter" for another batch? Or better to let it start alone?
Thanks
Yes, that would work fine. I have a couple sauces on my channel where I do that.
I wish I would have found your channel while the Garlic Fire was still in stock. Here's hoping you'll make it again :)
I will be making another batch! It's delicious!
I find fermenting your garlic along with the peppers creates that real garlic punch.
Strange, I found the opposite. I have a few sauces I have done where I fermented the garlic along with the peppers. Seemed to really mellow it out when compared side by side with one where I didn't ferment the garlic.
Hey, do you have a link to buy the 150ml (empty) bottles? Tx!
I love your Videos! Your pronunciation is clear, so that I can understand easily! Thanks for that! You came from which country? Greetings from Germany
Thank you. I'm glad you are enjoying my videos! I grew up in South Africa
That first run of the garlic chili paste sure looked a lot like the axle grease in my boat trailer.
Okay, how much was that bottle filler? Where did you get it?
Do you have a video about stopping fermentation before bottling? I’m scared of my hot sauce exploding bottles after a few months
Never mind just watched through again and you answered my question lol
I get to catch up on all my channels and by the time I see this one if for sale I had to settle for the small bottle, can't wait to suffer but enjoy some different hot sauce!
Hey Cheyne, if you sign up for my newsletter, you will get a heads-up a little sooner. I don't spam with my newsletter, and only put one out when there is some news. www.chillichump.com/newsletter
Just found you on here. Great video!
Welcome to my channel David!
CCCH - Chilllchump Covid Haircut!
Looks fantastic ! What is the name of that tool you use to sanitize the bottles that way with the stars an?
Thank you! I know it as a bottle rinser, here is a link : geni.us/bottlerinse
ChilliChump always quick to reply, thanks!
Hi, saw a lot of your videos. For me as a hobby chlili grower, they are sometimes a bit too sophisticated regarding the tools/methods you use. But I like them very much.
Especially your recipies are very inspiring. My first sauce I created was according to one of your recipies.
Hope you'll create a lot more of these videos. Regards, Sebastian
Thank you Sebastian. I like to tinker with different methods...and of course with technology (because of my background). But I still enjoy traditional methods of growing, which I will still always do! And of course, plenty more sauces, recipes etc are coming!
all the garlic u hut in the dos it thiken it inofe to stalilizaiz the sos ?
Hi just wondering if you guys ship or post to Australia by chance
We ship globally Nathan. Got a few orders going out to Australia this week actually. Only issue we have had to Australia is seeds.
Is it possible to buy the lacto bassilis bacteria for fermentation to kick start the fermentation
You can, but it it is a different type most of the time, usually from milk (whey: lactobacillus casei). I don't like using that. I prefer to start my own culture. Lactobacillus plantarum is what is naturally on plants.
Can you add the garlic with the chillies and let them ferment together? What are the benefits of adding the garlic after fermentation?
The sugars in the garlic will be used up during fermentation if you add it then, also the garlic flavour will mellow out. Adding it after will mean a little more sweetness and a stronger garlic flavour. Try it both ways and see what you prefer. I have different recipes adding it at different stages.
Awesome episode and that Afrikaans BBQ / Braai Tshirt of your buddy's. Where'd he get it? SUPER LEKKER! Want badly!!!
He can't remember where he got it unfortunately.
Okay where do i get that little bottle sanitizer pump thing how to i find it?
Should be able to find it here geni.us/bottlerinse
@ChilliChump Where do you get those polination bags? I cannot seem to find any
Try this link Tim bit.ly/ccmeshbags
You can find them on amazon as well.
Andre, you're back. And so are his hickups. :)
And misses Chump. Finaly a sign of the woman that supports the madness.
The vinator is a great tool... until you bend the spring trying to put it back together a few times.
I absolutely loved your original blazing buffalo sauce. I am hoping you make that one for us normal hot saucers........LOL
I will do as soon as I am stocked up on peppers again!
How does it compare to the Last Dab XXX?
Maybe you should look at some pastes to sell! That may be another avenue to explore
Wondering how that one would be with a parmesan cream sauce with some grilled chicken and pasta.
BOM DIA SUAS RECEITA SÃO FANTÁSTICAS
Obrigado!
Hey ChilliChump, Great videos! Could you or anyone else who reads this let me know where to find woozy bottles or similar in Europe? Unfortunately I can't really find the right bottles for me. Thanks!
Hi Christopher. Thank you, I am glad you are enjoying my videos.
For bottles, try this link: ebay.to/2UbvvKf
ChilliChump thanks a lot.
How many times do you have to let the CO2 out? I'm doing a Habanero Mango Ginger and Garlic and already had to open it twice so far. It's only been 2 weeks.
Depends how big you left the bag. I only had to release once.
ChilliChump yeah I don’t think my bag was big enough, lesson learned.
Hi Shaun.
Im trying out the vac seal fermentation and ive never done any fermenting before so got a quick question for you as im slghtly worried.
I started a bag of peppers on monday and it puffed up to bursting point by today.
( bag to small i guess haha )
So i opened the bag to transfer into a bigger bag and add more ripe peppers that i picked today.
The gas released from the bag ......... Is it suposed to smell like methene ?? haha
After the gas was released it smelt fine and no funky looking substances in there.
I added more peppers and salt ( as per your videos ) and re-vac sealed.
Will it be okay ??
Thanks for the great videos , My growing bible 8)
You really shouldn't be exposing the fermentation to air like that (transferring to another bag and adding fresh chillies). The point of vacuum seal method, as well as using airlocks etc., is to keep air out. And sometimes early on it can have a slight sulphur smell (like rotten eggs)...but never smelled methane before.
@@ChilliChump Thanks for the reply , rotten eggs ..... thats how it smelt 8)
Do you think ive ruined it by transfering and re vac sealing ??
I thought you added more chillies to a started batch on the splash of lava video ??
Thanks for the help in advance .
I wouldn't do it too early in the process (adding other ingredients). I'm sure your sauce will be ok!
Just ordered my first chilli chump bottle @150ml, I have high expectations and it certainly looks like a quality product 👍 I have tried the mahl Trinidad scorpion mix (£2.00) but it lacks a depth of flavour I expect from a proper sauce...
I hope it doesn't disappoint Stu! And thank you
@@ChilliChump no worries mate I am happy to support people like you who make small batch high quality sauces.
🔥🔥🔥🔥I'm watching your channel for some time as I start growing chillies as well and I'm interesting in making some sauces and guess what ? I've done it and I placed an order. Looking forward to receive it and maybe I will send you the video. ;)🔥🔥🔥🔥🔥 👍🏻👍🏻👍🏻
Thanks Albin, I just saw your order come through!
I have a question, please! ☺️can I use „johannisbrotkernmehl , the translator gives me „locust bean gum“ instead of xanthan gum! Thanks a lot!
Hi Claudia, yes that will be fine to use!
@@ChilliChump thank you very much☺️👍
I do a peri peri/ habanero garlic sauce where I use 25% peri peri, 25% red habanero, 50% garlic, and then smaller amounts of spices like cinnamon, cardamom and cloves. I find that it really takes about 50% garlic to really do it for my brother. He's not really a chilli head though.
my first carolina reeper peper grow i just take a bit of it and is hot as hell
Mine too. Hell even the cayenne pods that accidentally got crossed by the breeze here are like sparkling electric on my taste buds!😆